SEASON THE TURKEY WITH SALT AND PEPPER AND BRUSH WITH BUTTER.
INJECT WITH SHERRY WINE, FATHER QUINO, AND PINEAPPLE JUICE, LEAVING HALF A LITER OF EACH ONE ASIDE.
AND LET IT REST FOR ABOUT 3 HOURS.
MIX THE MEATS AND ADD FINELY CHOPPED ONION, TOMATO, OLIVES, AND DRIED FRUITS WITH RAISINS.
FILL THE TURKEY WITH THE MEATS PREVIOUSLY PREPARED WITH THE OTHER INGREDIENTS AND TIE THE LEGS SO THAT THE FILLING DOES NOT FALL OUT.
BATHE WITH A LITTLE OF ALL THE WINES AND COVER WITH ALUMINUM FOIL. PLACE IN PREHEATED OVEN AT 150 DEGREES AND LEAVE FOR ONE AND A HALF HOURS, BASTING EVERY HALF HOUR WITH THE REMAINING WINES.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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