Name: Mustard Turkey
Prep time: 540 min
Cook time: 240 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 turkey, from 6 to 8 kilos; 1 cup evaporated milk, for the marinade; 1/4 cups white wine, for the marinade; 3 tablespoons butter, for the marinade; 1 cup onion, finely chopped, for the stuffing; 1 cup Spanish chorizo, for the stuffing; 1/4 cups celery, finely chopped, for the stuffing; 500 grams ground pork, for the stuffing; 1 cup apple, in cubes, for the stuffing; 1/2 cups cranberries, for the stuffing; thyme, for the stuffing; 1 teaspoon garlic powder, for the stuffing; 1/2 cups gravy, for the stuffing; 1 cup Dijon Stone Ground®, for the topping; 1/2 cups honey, for the topping; 1 teaspoon garlic powder, for the topping; 1 teaspoon onion powder, for the topping; 1 teaspoon oregano powder, for the topping; 1 teaspoon fresh thyme, finely chopped, for the topping; 1 tablespoon butter, for the mustard sauce; 1 cup whipping cream, for the mustard sauce; 1 cup sour cream, for the mustard sauce; 1/4 cups Dijon Stone Ground®, for the mustard sauce; 3 tablespoons white wine, for the mustard sauce; salt, for the mustard sauce; pepper, for the mustard sauce; fruit, and vegetables, for garnish; mashed sweet potatoes, to accompany

Preparation

Low

In a bowl, mix evaporated milk with white wine. Set aside. Using a turkey injector, inject the turkey with the previous mixture and let it marinate for 8 hours. Set aside.