1 double breast turkey from 7 to 8 kilos
500 grams of butter
salt, pepper, and garlic salt to taste
juice of 3 oranges
3 cups of water
powdered chicken broth to taste.
FOR THE FILLING:
100 grams of butter
1 medium onion, minced
2 potatoes peeled and chopped
300 grams of ground beef
1 tablespoon of ground bread
minced turkey liver and gizzard
3 large tomatoes, peeled, ginned and chopped
3 tablespoons of chopped parsley
75 grams of peeled and chopped almonds
75 grams of walnut chopped
100 grams of raisins
SAUCE
50 grams of butter
½ cup of flour
the cooking broth of the turkey defatted as much as possible
salt to taste
PREPARATION
The turkey is washed very well inside and out, it dries perfectly and is spread with butter, seasoned, stuffed, sewn and placed on the pavera, bathed with the orange juice and three cups of water . Powdered chicken broth is added to taste. Bake in a preheated oven at 175 ° C for 3½ to 4½ hours or until golden brown and when chopped in the thickest part of the thigh, the juice comes out transparent. At that moment the turkey is ready, if you leave it in the oven for longer, the meat will dry out.
FILLING
In the butter, add the onion and potatoes, add the ground meat and the inside of the turkey, fry for five minutes and add the ground bread, then the tomato, parsley, salt and pepper to taste and let it season. all very well until the tomato does not taste raw, add the almonds, walnuts and raisins and let it thicken, then remove it from the heat.
The sauce: The flour is browned in the butter, the turkey cooking broth and salt and pepper are added to taste.
PRESENTATION
It can be served sliced taking care that it does not lose its loma, it is accompanied by mashed potatoes or spinach and with the sauce in a separate sauce boat.
