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Only flavor to Turkey, it is extremely soft on the palate, the turkey enmatequillado, injected with a good white wine not too dry, salt and black pepper. Puébenlo is delicious.
Lower the turkey from the freezer to the lower part of the refrigerator, for 4 days. Remove the giblets and neck of the turkey and boil it with a little salt, then add the chicken consommé. This is to bathe the turkey from time to time and then serves to make the sauce.
Dampen the turkey giving it a massage, this serves to soften it.
Sprinkle the whole turkey with salt and pepper, inside and out.
Inject it with the semi-dry white wine, with the syringe 2 times on each side of the breast, equally on the legs.
Preheat the oven to the maximum, place the turkey on the grill of the oven, leave it for 20 minutes to brown, lower the temperature to 180ºC and cover with aluminum foil, cook for 3.30 hrs. bathing the turkey with the broth that was made.
The sauce to bathe the portions of the turkey can be thickened in a pan, with butter add the flour taking care not to make lumps and go adding the broth as thick as desired, by the way it already has the taste of broth and salt which contains why I do not think I need more. A matter of taste
PRESENTATION
Potato cake with gratin cheese, semi-sweet purple cabbage, applesauce, green salad with sliced raw mushrooms and cherry tomatoes.
TIPS
Normally the turkeys already bring their thermometer incorporated in the breast therefore the cooking times vary a bit.
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* Percentage of daily values based on a 2,000-calorie diet.
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