Delicious turkey to wine. This Christmas turkey is injected with white wine and covered in butter.
Learn more about NORMA Ponce de leon
Ingredients10 portions
Preparation
Thaw the turkey, once defrosted put in a pavera.
Melt 350 grams of butter over low heat with the salt and garlic powder. Once it has been removed, remove from the heat and allow to add a half cup of wine and inject the turkey everywhere.
Gently detach the skin from the meat and spread the rest of the butter on the meat. Coat the skin with the previous mixture and put it in the oven at 250 degrees for two hours.
Every half hour again varnish the turkey until it is cooked and golden brown.
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