CHRISTMAS TURKEY

INGREDIENTS:

1 turkey ó pularda of 3 kg.

4 ó 5 bacon slices

1 white wineglass

2 glasses of broth of bird

1 carrot

2 leeks

1 celery

1 onion

1 bouquet garni, (parsley, thyme and laurel)

salt and pepper

1 fat spoonful,

Brandy to inject it

2 port spoonfuls

2 spoonfuls of jam of red fruits, to take the pips from him or huesitos

For the caramel:

100 grms. of sugar

25 grms. of butter

Filling:

200 grms. of prunes without bone

100 grms. of pine nut kernels

200 grms. from grapes you go on

3 apples pippins or green apples

2 brandy glasses aprox.

100 grms of dried apricots

2 slices of bread wetted in milk

Salt and pepper

Nut mustard

Cinnamon

25 grms. of butter

Making:

1st He Washes well the turkey inside and on the outside.

2nd Remove him, all the intestines and happen to him with lemon inside.

3rd to Singe the hair. (It is possible to use the blowpipe to do it)

4th The previous day, to inject him to the turkey, the brandy, puncturing the whole body with a very thick syringe.

5th injecting liquid liquids, with advance, is to soften the meat of the turkey and so that it stays juicy.

6th to Introduce the bacon slices between the meat and the skin, to raise a little the skin without breaking it, to be able to place the bacon.

7th to Refill the turkey, to sew it and bridarlo so that it does not lose the form. To season.

8th to Cut the vegetables in julienne, and to place them in an ovenproof source, to introduce the turkey and smeared with a little of butter, since it has the bacon.

9th Once the turkey begins gilding to add the broth, the wine and the bouquet garni.

10th to Fall occasionally with your own juices. Yes out necessary to add more broth and more sherry.

11th The roast time is 40 minutes for kg in preheated stove, aprox in a stove to 160th C.

Like caramelizar the turkey:

12th to Set to undo on slow fire the sugar with the butter until he acquires a pale golden color, to overturn it or pincelarlo, on the skin of the turkey 15 minutes before finishing the roast.

13th to Extract it of the stove and to allow to rest 10 minutes.

Like doing the sauce:

14th to Withdraw the excess of fat of the salver of the stove, and to add to him a little of bird broth and to scrape all the substance.

15th to Pass for the Chinese, or to set in the thermomix, or processor, of way of squeezing everything what one could of the flavor, and of Cooking in a ladle together with the jam of red fruits and the port.

Like doing the filling:

16th to Prepare it with a day of advance, Placing in a bowl, mixing the bare apples, and in quarters, the sliced plums, you spend them, the dried apricots, the dipped bread, more 25 grams of butter and the brandy.

17th to Season with salt, pepper, cinnamon and nutmeg. and to allow to rest the whole night.

18th On The following day to add a little more of brandy if the fruit should absorb everything.

19th Yes the whole filling does not fit inside the turkey, the surplus is cooked in the microwave until the fruits are tender.

20th And it makes use like garrison to the turkey.

To serve: To place the turkey on a wooden salver with trinchar silverware. To adorn the paws with silver foil. Doing to them, a few coronitas.

To serve the separate sauce and the surplus of the filling as garrison.

Other accompaniments are: Grilled of potato, purée of chestnuts, roast apples, millefeuille of apple and candied onion, salad of watercresses.

In the photo that you have below, it is a coquelicot individual by person, who also is a possibility when they are less persons, and you want to serve them individually.