Debone the turkey and rub it inside out with butter, salt and pepper. Dredge with flour inside out.
Prepare the stuffing: In a mixing bowl, combine ground pork, ham, raisins, olives, shallots, pork sausage, cheese and eggs.
Mix well and season to taste. Add a little wine and bay leaves. Stuff the bird with this mixture and truss the bird.
In a large pan or deep fryer, heat oil. Brown the whole turkey to a light golden color to seal the meat and its juices. Set aside.
In another large pan, heat the stock. Lower the turkey into the simmering stock and bring to a boil, continuously braising until the bird is cooked for at least 1 or 1 1/2 hour.
Do not let the stock dry up. Add more water or soup stock if it dries up.
When cooked, put the turkey in a large serving tray. Keep it warm in an oven.
Add remaining wine to the remaining stock and simmer. Serve as a sauce for the turkey.