Turkey with cabbage

Method

1. Take the turkey out of the fridge two hours before roasting. A cold bird burns on the outside before it is done within.
2. Mix the softened butter with one teaspoon of paprika, salt and pepper and rub it all over the turkey, pushing some of it under the skin of the breast.
3. Shred the sauerkraut, taste it and rinse it if it is very salty. Mix it with the chopped onion, the bacon, the bay leaves, the caraway and the second teaspoon of paprika.
4. Spread the cabbage in a large tin and set the turkey on it, breast up. The cabbage is not a garnish — it is what drinks the dripping fat and becomes the best thing on the table.
5. Pour the wine and about 300 ml of water into the tin, cover tightly with foil and roast at 160 °C for about two and a half hours.
6. Uncover, raise the heat to 200 °C and roast for another 30–40 minutes, basting twice with the fat in the tin, until the skin is deeply golden.
7. Rest the turkey under foil for at least 20 minutes before carving. Carve it straight away and the juices run onto the board instead of staying in the meat.