The turkey is thawed, washed very well, and placed in a tray with milk to rest for 6 hours in the refrigerator.
Inject the turkey with the cup of wine and the syrup from the pineapple; it is stuffed with butter and coated with mustard all over, seasoned with a bit of chicken broth, garlic powder, salt, and ground pepper, and left to marinate overnight.
Once the turkey has rested, the stuffing is prepared in a skillet by adding olive oil, 2 crushed garlic cloves, and 1/4 finely chopped onion; it is sautéed and the meat is incorporated.
Once the meat is cooked, the drained olives and prunes are added, covered, the heat is lowered, and the potatoes and carrots are peeled and chopped into fine quarters, then added to the meat; finally, the peas are added, seasoned with salt and pepper, cooked for 30 minutes, and allowed to cool.
Once the stuffing is cool, the turkey is filled and the legs are tied; it is placed in a roasting pan and covered with aluminum foil. The oven is preheated to 360 degrees, and the turkey is placed in the oven for 6 hours, checking that it browns, and basting the turkey with the broth every half hour. When the breast is browning, the aluminum foil is removed, and the thread tying the turkey legs is cut carefully to avoid tearing the meat or detaching the leg so that it browns evenly. The thighs are opened, and pineapple slices are secured with toothpicks over the turkey for presentation.
When it is golden brown, it is taken out of the oven and removed from the roasting pan, placed on a platter, and a gravy sauce is prepared with the broth.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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