Only turkey flavor, it is extremely smooth on the palate, the buttered turkey, injected with a good not too dry white wine, salt, and black pepper. Try it, it's delicious.
Move the turkey from the freezer to the bottom of the fridge for 4 days. Remove the giblets and neck from the turkey and boil them with a little salt, then add chicken broth. This is used to baste the turkey from time to time and later serves to make the sauce.
Rub the turkey giving it a massage; this helps to tenderize it.
Sprinkle the entire turkey with salt and pepper, inside and out.
Inject it with the semi-dry white wine using a syringe 2 times on each side of the breast, and similarly on the legs.
Preheat the oven to maximum, place the turkey on the oven rack, and leave it for 20 minutes until it browns, then lower the temperature to 180°C and cover it with aluminum foil; cook for about 3.5 hours, basting the turkey with the broth made.
The sauce for basting the turkey portions can be thickened in a pan, adding butter and then flour while ensuring no lumps form, gradually adding broth until the desired thickness is achieved; it already has the flavor of the broth and the salt it contains so I don't think it needs more. It's a matter of taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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