Clean the turkey and wash it well. Rub it all over inside and out with lemon juice.

Prepare the stuffing. Put the onion with the minced beef and turkey into a frying pan and cook until all its juice has been absorbed.

Then add half the butter to brown the minced beef and turkey. Add salt and pepper, pine nuts and rice. Stir for a while, then add the wine. Once this has been absorbed, add half a cup of water and allow this mixture to cook for a while.

Stuff the turkey with the meat mixture through the stomach cavity and hollow part of the neck.

Then sew up these openings with a needle and thread. Spread the turkey with butter after salting it and peppering it.

Wash and cut the potatoes into slices. Salt and pepper them and array them around the turkey in the baking tin. Put the rest of the butter and the juice of the lemons. Add 2 cups of water and roast for 3 hours very slowly.