Dried plums are washed, cleaned of stones and soaked in white wine. Leave to stand for 2 hours. Washed and dried boned turkey carefully, so as not to break the skin. Sprinkle meat with salt and pepper and turn off the roll as he gives correct elongated. Wrap with two thin sheets salo and tied with strong thread without tightens much. Roll fry until browned on all sides in a deep pot with a thick bottom, which is heated herbal butter. Remove the court is cleaned and it melt 25-30 g butter, which in a few minutes fry chopped smoked brisket. Roll turkey put in smoked brisket and pour heated cognac. Around rank peeled onions and coarsely chopped carrots. Add salt and pepper on the turkey distributed pieces of the remaining butter. Court cover with a lid and put on fire. After 10 minutes, add green spices, tied a connection, and pickled plums with wine. Pour half a cup of warm water, dish cover with a lid and stew over medium heat about 40 minutes. Before serving the roll is released from the strings, cut into slices, ranks in warmed serving plate and garnish with the carrots, plums and onions with sauce from stew.