First prepare the filling. Chopped onion fry in olive oil, add defrosted, drained and chopped spinach and gently stew. Add apples, peeled and diced, and sauté another 2-3 minutes, stirring. Add the minced meat, grated lemon rind, bread crumbs, beaten eggs, chopped dill, salt and pepper to taste. The whole mixture fry gently and leave it to cool. The turkey is washed, dried and rubbed the inside with salt, pepper and dried spices of your choice. Fill with stuffing, sewn or fastened with a toothpick and smeared with melted butter, mixed with a little salt and spices. The bird is placed in the appropriate tray, cover with aluminum foil and bake in a preheated moderate oven, occasionally watered with the releasing juice. About 40 minutes before end of baking fthe oil is removed. Finished turkey is released from the strings and transfer to a serving plate and arrange around various vegetable trimmings. Distribute portions of the table as each portion is put a little of the stuffing. For the preparation of the sauce thawed cranberries are mixed with powdered sugar, wine and orange juice (150 ml). The mixture is put on low heat and boil for 30 minutes until some of the liquid is poizpari. Once cool little pass a smooth sauce and flavored with grated orange peel to taste. The sauce is cooled and served to turkey.