Rinse the turkey inside and let it drain. Season it inside and out.
| 🚻 12 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients for turkey for |
| 1 turkey unit (9kg.) 200 milliliters of oil 1 cup of brandy or Jerez 2 cups of wine for dressing 1 pinch of salt 1 pinch of garlic salt 1 pinch of pepper 1 onion unit 1 garlic head relleno: ½ bar of hard bread 1 onion unit minced 2 units of chorizo cantimpalo 1 piece of serrano ham (250 gr.) 1 can of olives without bone without stuffed 4 units of egg hard ½ cup of Jerez |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients for turkey for
2. Refere with the wine with your hand inside and out.
3. Repeat it every little.
4. while preparing the filling.
5. Fill: the bread is fried.
6. When it is taken, sprinkle with the Jerez.
7. The onion is fried until it is golden.
8. Mix with bread.
9. Ship the sausage and ham a little and add to the bread mixture.
10. Chop the eggs in small pieces and add together with the olives to the bread mixture.
11. Fill in the turkey and clock it.
12. On the neck is also filled (to give good shape) and sew it closing it with the skin of the neck.
13. The monster is put in a Pavera.
14. A Gobel, I think its called here.
15. It is sprayed with the oil and put on a slightly strong fire to brown it gradually.
16. If you can turn around, but beware so that the breast does not stick a little albal paper.
17. When this gold is entitled (with the breast up) a medium onion is chopped and puts in the oil.
18. When half an hour passes more or less, the garlic, parsley and a little wine are passed through the minipimer.
19. crushes and add the rest of the wine.
20. This mixture is thrown above the turkey.
21. If it is very golden to cover it with aluminum foil, but leave it a little open so that it does not cook.
22. It is occasionally spraying with the juice.
23. Leave it 1/2 hour per 1/2 kilo.
24. I usually leave 1/2 hour less than the total.
25. When this fact goes to a serving tray …. I suggest that you wear kitchen gloves.
26. Pass the sauce through a strainer and when it is cold, take away a little fat.
27. Tips: You can inject some butter into the breast so that it is more juicy.
28. We usually accompany it with potato puree, brocculi, corn and Cranberry Sauce.
29. We usually water with a champagne or rosé cava or a red-raising red wine, which does not impose on the flavor of the turkey.
