How to make
Wash the turkey and brush it on the inside and out with salt, oil and pepper and sprinkle with the juice of 1 lemon. Soak the raisins in the cognac for 10 minutes until they swell. Fry the finely chopped onion, rice, raisins and ham with 2 tablespoons of oil.
Add 1 cup of water and boil until the rice swells. Add the grated apple, salt and pepper. Use this stuffing to make small sauerkraut wraps from some of the sauerkraut. Fill the turkey with them and then sew the opening closed or pin it with toothpicks.
From the remaining sauerkraut, set aside several large leaves, cut the rest into small pieces and fry in the tray in which you will bake the turkey in the lard. Then sprinkle it with finely chopped bacon.
Put the turkey on thus prepared base with its belly up, cover it with sauerkraut leaves (so it doesn't burn). Add 2 cups of water and bake in a moderate oven. Occasionally, pour on the sauce over it. Turn it around several times and add a little warm water if necessary.
You will know it is ready when you poke it with a fork and bright, clear juice comes out. Remove the baked turkey, but sprinkle the sauerkraut with a little caraway and wine and bake them for another 10 minutes.
