Turkey with Cranberry Sauce
This simple and economical turkey will make a difference at your dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 turkey, clean
  • 200 grams lard, or butter 200 grams lard, or butter
  • 300 grams cranberry jam
  • 1 deciliter water 1 deciliter water
  • 1/2 glasses port wine
  • 50 grams butter 50 grams butter
  • 6 slices bacon, lean 6 slices bacon, lean
  • 6 sausages 6 sausages
  • 3 red bell peppers, or green pepper 3 red bell peppers, or green pepper
  • 1 kilo corn
Preparation
3h 45 mins
0 mins
Medium
  • Weigh the turkey once filled. The stuffing will be to the diner's taste.
  • Spread very well with lard or butter, especially on the breast.
  • It should be cooked for 30 minutes per kilo plus 15 extra minutes, up to 3 kilos; above this weight, calculate 25 minutes per kilo of additional time, at 220° C.
  • After 45 minutes, reduce the temperature to 200° C.
  • Cut the slices of bacon and put them on a skewer to grill along with the sausages.
  • Boil the halved and seeded peppers for 5 minutes in boiling salted water, fill them with corn, boiled separately, and pieces of pepper.
  • CRANBERRY SAUCE: Put the jelly in a saucepan over low heat, with water, and add the butter, then add a bit of port wine.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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