1. Wash the turkey thoroughly, empty its contents.

2. Wash the outside and inside with water mixed with vinegar and lemon.

3. Dry the turkey well inside and out with paper towels. Then rub it again with lemon, both inside and outside.

4. Take a mixture of black pepper, cumin, and salt, and rub it well all over the turkey, also try to rub it between the skin and the flesh.

5. Take the garlic cloves, cut them into strips, and place them inside the turkey cavity.

6. Cover the turkey with a generous layer of mustard, and set it aside while preparing the stuffing.

Stuffing preparation:

1. Slice the onion into strips and sauté in a little olive oil, butter, and a pinch of salt.

2. Add the mushrooms.

3. Add black pepper and Herbes de Provence. When this mixture is cooked, set it aside.

4. Take the turkey giblets, wash them well, and let them drain.

5. Grind them in a meat grinder, then grind the onion and mushroom mixture.

6. Mix everything together well and stuff the turkey with it.

Marinating and stuffing the turkey:

1. Place the turkey on a rack set inside a baking tray.

2. Add a few pieces of butter on top of the turkey, and place it in an oven preheated to 240°C.

3. Cook at this temperature for 30 minutes, then lower the oven to 180°C and let the turkey cook slowly.

4. Cooking the turkey took about 3 hours 15 minutes to 3 hours 30 minutes; the cooking time depends on the size of the turkey and your oven.

Vegetable preparation:

1. Cook each vegetable separately in lightly salted water for about 5 minutes, no longer.

2. Season the vegetables either separately or mixed together with grated garlic, salt, black pepper, mixed herbs, olive oil, and just a little of the cooking water.

3. Then sauté the vegetables in a pan with a little butter.

4. Just before the turkey finishes cooking, place the vegetables in the roasting pan already filled with the turkey juices. Mix them and let them cook for about 10 minutes under the turkey in its juices.