Prepare the turkey and insert 1 3/4 ounces of thinly sliced black truffles under the skin, taking care not to tear it. Prepare the stuffing using a further 1 3/4 ounces of black truffles and a similar quantity of bacon, salt, pepper, and a spoon of Madeira. Put the turkey aside for 12 hours. Stuff the turkey just before cooking it. Truss the turkey, remembering to bard lard strips across the breasts. Place the turkey in an oven at 300°F for three hours. Just before serving, take out the turkey, remove the lard bands, and put the turkey back into the oven for 15 minutes to brown the breasts. Remove the turkey from the oven and serve on a dish with extra virgin olive oil, salt, and pepper. Complete the recipe with a seperate side dish of Neapolitan round potatoes, peeled and roasted whole.