The turkey is rubbed with lemon and a lot of salt, then placed in 28 cups of water to marinate for 24 hours. It is left to rest for a while to dry, and butter is rubbed or injected to taste.
The oven is set to 180 degrees, the turkey in its prepared bag (two tablespoons of flour inside) is placed in the roasting pan, black twine is used and not patterned, cooking for approximately 3 hours, breast side down to keep it juicier, the innards are fried.
The juice released is used for the gravy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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