The turkey is thawed, washed very well and placed in a tray with the milk to rest for 6 hours in the refrigerator.
The turkey is injected with the cup of wine and the juice in syrup of the pineapple is wicked with butter and the mustard is smeared on all sides is seasoned with a little consommé de poyo garlic powder salt and ground pepper is marinated all the night.
Once the turkey has settled, the filling is prepared in a pan, the olive oil is poured, 2 cloves of garlic previously crushed, 1/4 of finely chopped onion is fried and the meat is incorporated.
Once the meat has been cooked, the previously drained olives and plums are incorporated and the fire is lowered and the potatoes and carrots are peeled and finely chopped and put to the meat. Finally, the pea pods are seasoned. with salt and pepper, cook for 30 minutes and let it cool.
When the stuffing is cold, the turkey is stuffed and the legs are tied and put in a pavera and covered with aluminum, preheat the oven to 360 degrees and put the turkey in the oven for 6 hours, checking that it is browning and with a spoon bathe the turkey every half hour with the broth that is releasing the turkey when you see that the breast is browning the aluminum foil is removed and you cut the thread with which they hold the legs of the turkey taking care not to cut the meat or to release the leg so that it is uniformly browned, the thighs are opened, the pineapple slices are placed with picados over the turkey for presentation.
When it is golden brown, remove it from the oven and remove it from the pavera. Place it on a platter and prepare a gravy sauce with the broth.
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