1. Mix the herbs, red pepper puree, salt and garlic, with the extra virgin olive oil.
2. After rinsing the turkey, carefully detach the skin from the breast. By passing your fingers between the skin and the meat, go from the breast to the thighs. Be careful not to pierce the skin.
3. Integrate a few tablespoons of the oil mixture under the skin, spreading it from the breast to the thighs. Use half of the olive oil and herb mixture. It will take time and patience.
4. With the other half, massage the skin of the whole turkey. Cover with aluminum foil and refrigerate for at least 4 hours or overnight.
5. When it’s time to cook the turkey, remove the aluminum foil; arrange the onions around the turkey; pour a bottle of white wine into the roaster.
6. Roast at 160 °C, for about 20 minutes per 500 g.
Note: The turkey should be stuffed with filling, but it’s better to cook this filling separately, for even cooking.
Preparation time: 6 h