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If the turkey is frozen, it should be thawed slowly in the refrigerator and not at room temperature; the outside thaws faster than the inside and there is a danger of bacteria growing.
It must be calculated approx. 1 day for every kg of turkey meat; so a 4 kg turkey needs approx. 4 days to thaw completely.
Remove the neck and entrails from the inside of the turkey.
Wash the turkey and dry it well with kitchen towels.
Finely chop a tablespoon of sage, oregano and rosemary leaves.
Slow. by hand, remove the turkey skin from the chest to the neck.
Soft butter mix well with sage leaf, oregano, rosemary, grated nutmeg, garlic passed through the garlic press, grated lemon and orange peel, lemon juice, 1/2 teaspoon salt and ¼ teaspoon freshly ground pepper .
Insert the flavored butter paste under the turkey skin and distribute evenly.
Inside the turkey, salted and peppered beforehand, are introduced: 2 sprigs of sage, oregano, rosemary and the 2 clementines cut in half.
Fix the skin with a toothpick.
The skin on the neck is also fixed with a toothpick.
The wings are fixed posteriorly, so as not to burn and brown the turkey evenly.
The skin above the tartite is cut and the lower parts of the turkey legs are crossed (or can be tied with kitchen twine)
Grease the outside of the turkey with flavored butter.
Grease with a little olive oil (optional).
Put 2 tablespoons of flour in the oven bag and shake well.
Put the turkey in the bag and close it well; make 6 small notches in the bag.
Place on a grill placed in a deeper oven tray.
Place in the preheated oven at 200 degrees Celsius for 15 minutes, then reduce to 180 degrees Celsius.
Leave in the oven for approx. 2 hours and a half-3 hours or until nicely browned.
Leave in the bag for 15 minutes before removing, then leave for another 20 minutes before serving.
Bring water to a boil and add salt and pepper to taste.
Celery stalks, carrots and onions are finely chopped; it is added to the boiling water together with the turkey throat and entrails.
Let it simmer for approx. 2 hours; near the end of boiling add the Maggi cube.
Strain the soup and set aside; pass the carrots.
In a non-stick pan, melt the butter, add the flour and let it take on a little color; gradually add the strained soup and mashed carrots.
The juice from the bag in which the turkey was cooked is put in a bowl and the fat is removed; the remaining juice is added to the sauce and boiled until it thickens.
Serve the turkey with mashed potatoes and sauce.