• Clean turkey inside and out and pat dry with paper towels
• Place turkey on a roasting pan with a rack
• Inject the bird ALL OVER with wine (red or white)
• Season with salt, pepper and onion powder
• Cover and place in the fridge to marinate for 48, 24 or 2 hours

For stuffing

• Place onions on a food processor and pulse a few times until the onion is cut in tiny pieces
• Repeat the same process with tomatoes and peppers
• Place a large pan over medium heat, add the olive oil and cook the tomatoes, onions and peppers until softened. Season with salt and pepper
• Meanwhile, place the apples on the food processor and pulse until the apple is cut in tiny pieces. Repeat the same process with the olives and the cooked bacon
• In a large bowl place the cooked onions, tomatoes and peppers. Add the olives, bacon, apples, capers and raisins. Mix until combined.
• Let this mixture cool BEFORE adding the eggs
• Add the eggs and mix

For the turkey

• Remove turkey from fridge and uncover
• Tuck the wings underneath the bird and tie his legs together with a string
• Preheat oven to 325 F.
• With a thin knife, make DEEP incisions all over the turkey.
• Using your hands, stuff each incision with stuffing. The more incisions the better
• Place the rest of the stuffing in the cavity and over the legs
• Season the surface of your turkey with salt and pepper
• Cover your turkey with a moistened cheesecloth
• Roast on the lower rack of your oven
• Every 45 min to 1 hour pour some wine over the cheesecloth to keep the bird moist
• The last hour remove the cheesecloth and keep basting
• Turkey is ready when a thermometer inserted the meaty part of the bird registers 160 F.
• Remove from oven and let it rest covered for at least 30 minutes. The bird will continue cooking to 165 F.
• Carve and serve!