Wash the turkey well and salt it inside and out, then sprinkle it with the squeezed out lemon juice. Boil the offal in salted water and once ready, chop it into pieces. Braise the finely chopped onions in 1/3 of the oil and add the offal and rice to them.
Sprinkle with paprika and salt. Pour in 1 cup warm water and saute until the rice takes in the liquid. Remove from the stove and sprinkle with spearmint and black pepper. Fill the turkey with this stuffing, pour in 1 cup water and sew it closed.
Chop the sauerkraut finely and saute it in the rest of the oil until softened. Pour it into a tray, arrange the bacon, cut into thin strips, on top.
Place the turkey on top and bake in a preheated oven until the turkey reddens. After it does, bake on moderate heat until ready.
To prevent it from burning you can cover with foil and bake. Remove the foil and bake a final 30 min. to a reddish crunchy crust.