It is a delicious dish that will leave you amazed when you taste the sweet filling of the grapes with the smoky flavor of the turkey. Perfect for your Christmas or New Year's dinner. Prepare it!
Once the turkey is thawed and cleaned, place it in the roasting pan, inject it with 1 liter of wine and 1 beer, focusing on the breast and ensuring that all areas of the bird are injected.
Place the grapes inside the turkey, leaving a few to place around the bird in the pan.
Clean and cut the spring onions in half with the tails trimmed, place them in the roasting pan along with the bird and the grapes.
Cover the turkey, the onions, and the grapes with grated parmesan cheese, salt, and enough pepper, ensuring the cheese sticks to the bird since we want to form a light cheese crust with the butter that was spread initially.
Pour another beer around the bird so that it moistens the little onions a bit, including (around the bird) the sprigs of rosemary to flavor the bird and the onions.
Cover the dish with aluminum foil and place it in the oven, increase the temperature to 220 °C and wait until it is completely cooked.
After 45 minutes, check the liquid of the turkey; if necessary, pour the remaining wine and beer to prevent the turkey meat from drying out.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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