Rub the turkey inside and out with a paste made with the salt, pepper, garlic, mustard, and Worcestershire sauce.
Place the turkey in a roasting pan and add olive oil, vinegar, lime juice, zinfandel, and water. Add bay leaves, sliced onions, scallions and parsley.
Cover loosely with a large piece of plastic and refrigerate for 24 hours, periodically basting the turkey with the marinade.
Put a 2 quart sauce pan on medium high heat and cook the giblets for 45 minutes in 3 cups of water, with 2 tsp salt, 8 black peppercorns, and a bay leaf. Remove from liquid. Chop into small pieces.
In a large frying pan or saucepan, sauté onions in butter until golden brown. Add chopped giblets and raisins and stir well. Add persimmon and prunes. Add enough farinha de mandioca to form a wet mixture. Add salt, pepper, chopped eggs, scallions and parsley. Remove from heat and reserve.
Remove the turkey from the marinade and rub it well inside and out with butter.
Fill the turkey with the dressing, and close opening well. Reserve marinade for basting. Reserve leftover dressing.
Place turkey on roasting pan and crisscross bacon strips on top of breast for decoration. Pour some of the marinade over the turkey, cover with aluminum foil, and roast at 325°F, basting at regular intervals with the remaining marinade. The turkey will be done when a meat thermometer inserted in the thickest part of the thigh reads 185°F.
About 20 minutes before the turkey is done cooking, remove foil and let it become a beautiful golden color.