Stuff the turkey with cheese and grapes, reserving some grapes for garnish.
Heat the butter in the turkey pan, place the turkey in it and turn it to grease the entire turkey well. Then put it in the oven at 240º C for 40 minutes to brown.
Add the wine and cover the turkey with aluminum foil.
Let cook at a temperature of 220º C.
Remove the turkey from the pan and place it in another hot one to keep it warm.
Strain the juice through a sieve and pour it into a saucepan, mix the flour with the broth and add it to the juice; let it cook gently, stirring constantly until the sauce has thickened slightly.
Remove from heat, stir in the cream quickly and heat without boiling, season well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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