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Lorenza

Lorenza Avila

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Recipe of Turkey Recipe for Christmas
Recipe

Turkey Recipe for Christmas

4h 10 mins
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This recipe is a professor from my cooking class. Take a gravy with red wine and the turkey is baked covered in a delicious herb butter. I recommend them a lot!
Learn more about Lorenza Avila

Ingredients

15 portions
  • 9 kilos Turkey, one piece
  • 1 butter, with herbs
  • 1/2 cups Kosher salt
  • 1 onion, medium, cut into 8 pieces, unpeeled
  • 1 carrot, medium, unpeeled, cut into pieces of 3 cms.
  • 2 branches celery, cut into 3 cm cubes
  • 8 tablespoons unsalted butter
  • 2 tablespoons flour
  • 7 cups chicken soup
  • 1 cup turkey juice
  • 1 1/2 cups Red wine, ideally Pinot Noir
  • black pepper

Preparation

The night before, clean the turkey (cut the tail, remove the inside parts) and sprinkle with salt on all sides, starting from the back, then inside and finally the breast. Put on a special tray for turkeys and refrigerate all night, without covering with the breast up.
One hour before starting to bake the turkey, remove from the refrigerator and let it set at room temperature. With some paper towels, dry the turkey well. Stuff the turkey with the vegetables in pieces.
Preheat the oven to 425 F (220 C). Put the oven rack on the bottom. Prepare the tray with the V-shaped grid to bake the turkey by placing aluminum foil on the rack and making about 20-30 holes in the paper.
Cut the herb butter on wheels and place between the skin of the turkey and the turkey. Grease the skin of the turkey with the rest of the butter.
With cooking wire, tie the legs of the turkey together and fold the wings back, tucking them under the neck of the turkey.
Put the turkey breast down and bake for 30 minutes, add a cup of water and rostize for another 30 minutes.
Turn the turkey around and reduce the temperature to 325 F (160 C). Rostize for another 2-3 hours, bananado in your juices that is released every 15 minutes.
Cook until the internal temperature of the turkey registers 165 F (75 C) and the juices leaving the turkey are transparent.
Take out of the oven and put on a cutting board. Cover with aluminum foil and let stand for 30-45 minutes while preparing the gravy.
Heat the chicken broth in a pot.
In another pot, prepare a roux. Melt the 8 tablespoons of butter and add 1/2 cup of flour plus 2 tablespoons. Cook moving constantly for 10 minutes until golden brown. Gradually add, without stopping to move with a balloon whisk, 6 cups of chicken broth. Raise the fire and let it boil. Reduce the heat and keep stirring until it thickens, about 30 minutes.
While the turkey waits, pass the juices that the turkey released to a measuring cup, measure 1 cup. Leave it for a few minutes so that the fat stays on top and remove it with a spoon.
Put the tray on which the turkey was baked on the stove and return the juice cup to the tray. Add the red wine and let it reduce by half, about 5 minutes.
Add these juices to the gravy previously prepared and stir. Let it boil again and add salt and pepper.
Serve the turkey with gravy, applesauce and vegetables.
To prepare the butter with herbs you need: 1 cup of butter at temp. Atmosphere, 1/2 cup finely chopped echallots, 1/2 cup white wine, 1/4 cup chopped parsley, 1/4 cup chopped thyme, 1/4 cup chopped sage.
To prepare the butter: in a pan cook the echallots in 1 tablespoon of butter, add the wine and let it evaporate for 5-8 minutes. Add the parsley, thyme and sage and cook for about 2 minutes. Refrigerate Once it is cold, add the rest of the butter at room temperature with an electric mixer (with the dough blades). Add the mixture of heirbas and whisk at medium speed until incorporated, 1 minute. Put on paper egapack and form a churro, keep refrigerated until needed.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
cesar bueno
16/12/2018 07:53:48
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