Turkey, roasted on a spit

1.2 kg Turkey (loin)

120 g fat-fat

5 tbsp. butter

ground black pepper, raisins, salt - to taste

Loin of the carcass to cover with thin slices of fat bacon, tie strings, salt and pepper and cook on a spit over hot coals, slowly turning and basting occasionally with melted butter. Garnish with boiled rice with giblets of the Turkey with raisins and salad.