Instructions: Picadillo Stuffing: Heat oil in large skillet over medium-high heat. Brown pork lightly and add salt. Remove to separate bowl and set aside. Discard all but 1 tablespoon browning oil. Reduce heat to medium-low, add onion and saute 5 minutes. Add olives, capers, pimentos and their liquid and cook 5 minutes. Add raisins and reserved pork. Cook, uncovered, 15 minutes, stirring occasionally.

Remove pan from heat. Add applesauce and eggs. Mix well. Stuffing may be made day ahead. Refrigerate or freeze if not using immediately. Do not stuff turkey until just before roasting.

Turkey: Combine 1 quart water with 1/2 cup vinegar. Rinse turkey in vinegar mixture, drain well and soak in remaining quart water mixed with lemon juice. Drain well and pat dry. Loosen skin over turkey breast with fingers, starting at neck opening and moving toward tail. Be careful not to tear skin. Rub salt into bird cavity, over skin and between skin and flesh. Put softened butter under skin covering breast.

Combine garlic, pepper, oregano, poultry seasoning and olive oil in bowl. Place bird in nonreactive container. Rub skin all over with garlic marinade and dribble with remaining 2 tablespoons vinegar. Cover and refrigerate overnight.

Next day, remove bird from refrigerator 1 hour before roasting. Just before roasting, stuff bird partly through neck opening with Picadillo Stuffing. Sew shut with cotton thread or secure with skewers. Stuff bird through tail 3/4 full to allow for expansion. Sew or skewer shut. Truss bird. Rub turkey all over with oil or melted butter.

Place turkey breast-side down on rack in roasting pan. Pour stock and chopped onion into pan. Roast turkey at 325 degrees, basting often, until nicely browned and thermometer inserted into deepest part of thigh reads 175 degrees, about 15 minutes per pound. Halfway through, turn bird over and continue roasting. Remove from oven and let stand 30 minutes before carving.

This recipe yields 12 to 15 servings.

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