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- 6 kg
fresh or (thawed) frozen turkey
- mustard
-
ground pepper
- 3 garlic
cloves, crushed
- ½ bottle
white wine.
Mix
mustard, garlic, pepper
and rub this mixture all over
and in turkey.
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Leave it like this in the
fridge in a big roasting pan for 2 days before cooking
it and in the meantime
inject white wine twice a day. Stuff it with the filling, with string
tie the
legs and tail and cover pan
with a loose tent of foil paper.
Preheat oven to 160°
C and roast
turkey
for 4 hours and then remove foil to brown, basting it with pan
drippings.
To serve, decorate a platter
with grapes and herbs, place turkey in middle and pour gravy all over. |
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Stuffing
- ½ kg
any meat, ground
- 1
onion, chopped
- 2
garlic cloves, chopped
- ½
cup peeled almonds, halved
-
salt and black ground pepper
-
oil
- 3 lage potatoes, cooked and
diced
- ½
cup water
-
a handful of white rice
-
a small jar of capers
-
a handful raisins
-
a bunch of chives, finely chopped
- 2 Tbsp
Worcestershine Sauce
Heat the oil, mix and cook all
the ingredients except almonds.
Roast almonds in small pan
with a bit of oil, then mix it with
the meat mixture and stuff the turkey. |
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Gravy
Pour pan
drippings into a
small saucepan with:
- 1
Tbsp
flour
- ½ cup
chicken broth
- ½ tsp
salt
-
ground black pepper
- 3
Tbsp
white wine (optional)
- 3 Tbsp whole cream
Mix a bit of chicken broth
and flour to avoid lumps, then add rest into a saucepan.
Pour in pan drippings to
make
about one cup ltogether with the broth,
add rest of ingredients, stir until
gravy boils and thickens slightly.
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