Pluck the rosemary leaves from the branch, peel the orange very thinly so that the whites are not included. Put the rosemary leaves with the orange peel and the salt, approx. 1-2 teaspoons, but rather too little than too much, in a mortar or similar, or paint them very finely with the magic wand or in a food processor. The result is a rosemary and orange salt.
Rub the mallet with olive oil and mix with the seasoning salt.
Set the stove to grill and the highest temperature, when it is very hot, grill the mallet on a flat frying pan (Reine) until it has turned a strong color. Then turn over and grill on the other side as well. Remove the part, set the stove to top and bottom heat and down to 130 degrees, leave the door open for a few minutes so that the heat falls.
Tilt 2 tablespoons of balsamic vinegar next to the turkey on the baking sheet, cut the peeled orange into slices and place around it, halve the plums and also place them with the cut side down next to the meat.
Then fry everything for 3 hours at 130 degrees. After approx. 1 hour, pour some water into the frying pan so that the roasting residue dissolves.
Take out the mallet, drain the sauce, tie lightly.
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