ROASTED TURKEY MOISTENED WITH MAYONNAISE

Start by thawing the turkey (4kg) in the refrigerator for two days, ensuring food safety.

Prepare the seasoned butter: mix 200g of butter, 1 full tablespoon of mayonnaise, 1/2 tablespoon of mustard, 20g of the granulated seasoning mix, and 20g of salt. Set the mixture aside.

Prepare the aromatic base for roasting in the pan by adding the giblets (excluding liver), one chopped large carrot, one onion with the skin on, one head of garlic, parsley stems, and one lemon with the cut side down.

Carefully separate the skin from the breast, thighs, and drumsticks, gently loosening it with your fingers without tearing.

Insert aromatics inside the turkey cavity: add half an onion with the skin removed and one lemon cut in half.

Tie the thighs together, forming a loop on each, and a final knot between them to maintain tension. Fold the wings back, securing them against the shoulder of the bird.

Moisten the meat under the skin: reserve 1 tablespoon of the seasoned butter to coat the exterior. Spread 2/3 of the remaining seasoned butter under the breast skin and the rest (1/3) over the thighs and drumsticks.

Use long twine to tie the breast along the wings, keeping them close to the body for better presentation.

Cover the entire exterior of the turkey (breast, wings, thighs, and drumsticks) with the reserved tablespoon of seasoned butter.

Place the turkey in the roasting pan and bake in a preheated oven at 375°F (190°C) for approximately 3 hours to 3 hours and 10 minutes (calculating 45 minutes per pound), or until the internal temperature of the breast reaches 165°F (73°C) and the thigh reaches 169°F (76°C).

While the turkey roasts, cook 500g of small pasta ('Ditali' or 'Pai Nosso') according to package directions, adding salt to the water.

Drain the pasta and immediately cool it in cold water, stirring to stop the cooking process.

Fry 100g of diced salami in rustic pieces with a little olive oil until golden, and drain on parchment paper.

In a bowl, combine the cold pasta with olive oil. Add 150g to 200g of diced red bell pepper, one large onion coarsely shredded, 100g of halved grape tomatoes, and 250g of diced ham.

Add the drained preserved items to the salad: 100g of sliced sweet and sour pickled cucumber, 50g of the pickle mix, and 100g of pickled mushrooms, all coarsely chopped.

Dress the salad: mix 100g of Hanks mayonnaise, three tablespoons of mustard, half a cup of the sweet/sour pickle brine, the strained juice of one lemon, one teaspoon of the granulated seasoning, a large handful of green herbs, the fried salami, half a cup of grated Parmesan, and salt to taste. Mix well and refrigerate.

Remove the turkey from the oven and let it rest for 30 minutes. Remove the lemons and onions from the cavity after the initial 15 minutes of resting.

Prepare the gravy: In a saucepan, melt three tablespoons of the fat that accumulated in the roasting pan and add two full tablespoons of flour. Stir well to dissolve (roux).

Add all the remaining liquid juices from the bottom of the pan and stir until thickened. Add one and a half cups of chicken broth incrementally and let the sauce reduce for 3 minutes. Adjust salt to taste.

Untie the turkey. Cut the breast in half (separating the wings) and separate the thighs/drumsticks from the spine. Save the bones and scraps to make additional broth.

Slice the juicy turkey breast and arrange the plate with the sliced turkey, the chilled pasta salad, and pour the gravy over the meat.