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Lorenza

Lorenza Ávila

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Christmas turkey with white wine

3 h 30 min
Complex
4.63
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This recipe for Christmas Turkey is delicious. Secret Tip: When injecting the turkey it is important to make as few holes as possible so that the juice does not come out. Use the same hole to put the syringe to other sides of the turkey.
Learn more about Lorenza Ávila

Ingredients

15 servings
  • 1/2 Cup of Kosher salt
  • 1 Cup of unsalted butter
  • 1/2 Cup of shallot
  • 1/2 Cup of White wine
  • 1/4 of Cup of parsley
  • 1/4 of Cup of thyme
  • 1/4 of Cup of sage
  • 1 bar of Butter
  • 1 1/2 cups of White wine
  • herbs mixed (thyme, sage, rosemary and laurel) to inject the turkey
  • 1 onion medium
  • 1 carrot medium
  • 2 branches of celery
  • 10 kilos of Turkey

    Preparation

    The night before, clean the turkey and remove the small bags it has inside. Rinse thoroughly and dry with a paper towel. Place the turkey on a baking sheet and cover with coarse-grained (kosher) salt. Refrigerate overnight.
    One hour before cooking, remove the turkey from the refrigerator and let it seat on the counter to bring it to room temperature (most of the salt will have been absorbed).
    Preheat the oven to 220 degrees (425 °F).
    Prepare the herb butter. Cook the shallots with the finely chopped herbs and put in a blender with the butter.
    Put butter with herbs all over the turkey in the space between the skin.
    In a saucepan melt the butter and add the white wine and herbs. Let it melt and stir everything.
    Pass through a sieve and inject all the turkey with this liquid. (Tip: it's best to make as few holes as possible, try using the same hole to inject another side of the turkey.)
    Cut the onion, carrot and celery into pieces. Put inside the turkey and tie the legs with cooking twine.
    Put aluminum foil on the grid of the turkey baking tray.
    Put the turkey with the breast down and bake in the oven for 30 minutes
    Take the turkey out and pour 1 cup of water on top, return to the oven and bake for 30 minutes
    Turn the turkey carefully and lower the oven temperature to 160°C (320 °F)
    Baste the turkey every 15 minutes with its own juices and bake until the internal temperature registers 75 °C (167°F)
    Cover with aluminum foil and let stand for 30-45 minutes. (Leaving the turkey rest is key to avoid juicing)
    Optional: Sauce for the turkey. You can take all the juices released by the turkey and put them in a saucepan along with a 1 cup of white wine and let it cook until it is reduced by half. You can thicken the sauce with a little butter with flour or with cornstarch.

    PRESENTATION

    Decorate the platter with herbs or with grapes.

    TIPS

    If it is browning over cover with aluminum foil so it does not brown anymore. You can calculate 1/2 kilo (17.6 oz) per person. Watch the video step by step: http://www.youtube.com/watch?v=Whwe1F6wAPk

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    264
    kcal
    13%
    Carbohydrates
    6.7
    g
    2.2%
    Proteins
    20.9
    g
    42%
    Lipids
    17.4
    g
    27%
    Fiber
    2.7
    g
    5.5%
    Sugar
    1.1
    g
    1.2%
    Cholesterol
    86.5
    mg
    29%
    Esha
    Rate this tip
    Ratings (19)
    Jenny Herrera
    28/11/2018 11:10:21
    Me encanta y cada año la hago!!.. esta deliciosa!!..
    Lorena Zepeda
    24/10/2018 12:55:27
    Escribe un comentario...
    Adriana Gr
    28/12/2017 17:24:26
    Lo hice para esta Navidad y fue el mejor pavo de toda la vida. Buenísimo
    Trono Az
    25/12/2017 11:43:47
    Delicioso
    Sofia Bernal
    21/12/2017 10:15:18
    Se lee muy rica y sencilla de preparar
    see more

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