Ingredients and preparation
1 turkey of 9 kg. I ask him the butcher to remove the neck but leaves the skin and gut you also let
oil 2 cups (500 ml.)
1 cup cognac or sherry old (for dipping turkey)
wine 2 cups dressing
Salt Pepper Garlic salt
1 medium onion 1 clove of garlic
For the filling:
1 / 2 loaf of bread yesterday
diced 1 medium chopped onion 1 or 2
diced salami sausages
A good chunk of ham, 250 gr. (Diced) 1 can
olives (not stuffed) cut. 4 hard boiled eggs
1 / 2 cup sherry
Rinse turkey inside and let it drain. Seasonal inside and out. Melee
wine with his hand inside and out.
Repeat each bit. Meanwhile, prepare the filling frying pan, remove and sprinkle with sherry.
Fry the onion until brown and mix with bread.
Sauté a little chorizo \u200b\u200band ham and add to bread mixture.
Chop eggs into small pieces and add along with the olives to the bread mixture.
Fill the turkey and sew.
For the neck also populated (to give good shape) and sewn by closing the neck skin.
Is put into a roasting pan.
Sprinkle with oil and heat gets a bit hard to go dorándolo gradually.
If you can you turn, so that the breast does not stick add a little aluminum foil.
When gold goes right (breast side up), chop a medium onion and put into the oil.
you pass 1 / 2 h. more or less goes through the blender the garlic, parsley and a little wine.
not crush and add the remaining wine.
Take this mixture over the turkey.
If too gold cover with aluminum foil, but leave it slightly open so as not to cook.
spraying is going occasionally with the juice. Let 1 / 2 hour per 1 / 2 kilo.
When you are done pass it to a serving tray.
Pass the sauce through a sieve and when cold bring away a little fat.
can inject a bit of butter to the breast to make it more juicy.
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