Preheat the oven to 180º C. Inject the turkey several hours before with the white wine.
Lightly cook or roast the tomatoes with the seedless chilies. Remove the skins from the tomatoes and blend the two ingredients. Grate or finely chop the onions and crush the garlic.
In a pot, heat the olive oil, and when hot, add the garlic and onion until fried. Once fried, add the tomato sauce, salt, pepper, and broth. Let it simmer on low heat until it becomes a smooth paste.
When the sauce is ready, coat the entire turkey on the outside. Place the turkey in a roasting bag and cook for 4 to 5 hours at 180º C.
Serve at the table with the juices released during cooking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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