Prepare a dough from flour and lukewarm salted water. The dough should not be too firm in consistency. Knead well
Divide the dough into 4 – 5 lumps. Roll each one out into a round shape, not too thin. Bake each piece separately over a hot grid in the oven.
Rub salt and (_ vegeta _ )to taste into the turkey and leave it to rest overnight
Before roasting, brush with oil and place it in a roasting pan to which you have added a little water. Place the roasting pan into a heated oven and bake slowly. Roast the turkey slowly, basting it in its own juice for about 3 hours, until the meat is tender (temperature should be between 350 F and 400 F)
1. Leave the roasting juice in the roasting pan, remove the fat, place mlinci into the pan, mix and bake briefly
2. Arrange the turkey and mlinci on a large plate, garnish and serve