Thanksgiving Day is getting closer and closer and the things to prepare are many and all very good. such as pumpkin pie, the famous fried pumpkin and the famous and very good corn bread but to be the master of the house on this day is the famous Thanksgiving Turkey. In Italy, we have come to know this holiday thanks to the TV where you can see very large and beautiful turkeys all stuffed in celebration. Since we also love turkey so much, I came across this beautiful American recipe Thanksgiving Stuffed Turkey. Tradition dictates that the turkey is stuffed then stuffed and served with various sauces but I made a simpler version the Citrus Turkey. I must say that it came out very well soft, juicy and delicate. If you love turkey, I suggest you try it and I am sure you will be won over from the first bite.
Ingredients
WHAT YOU NEED TO MAKE THE CITRUS TURKEY
INGREDIENTS
INGREDIENTS FOR THE SAUCE
Tools
Steps
Let’s start preparing the turkey
PROCEDURE
Clean the turkey, eviscerate it and tie its legs together.
In a small saucepan over low heat, heat together the broth, wine and half of the butter. Stir together the other half of the butter with the lemon and orange zest, salt and pepper to taste. Starting at the neck, peel off the skin from the breast and legs by inserting your fingers. Then spread the outside and inside of the turkey with the butter mixture; season with salt and pepper. Season the inside of the turkey with salt and pepper. Arrange the sage, oranges and onions around the turkey in the same baking dish. you can also stuff the turkey with the sage sprigs, oranges and onion . Place the turkey in the preheated oven for 20 minutes, then bathe all exposed parts of the turkey with the butter, broth and wine mixture. Every 30 minutes, wet the turkey with the broth mixture. If the skin of the turkey browns too much, cover it with aluminum foil. Take about 3 hours total cooking time, depending on the size of the turkey. Remove from the oven, transfer to a serving platter (keep the pan with the cooking juices aside) and let rest at room temperature for 20-30 minutes. Prepare any sauce .
Carefully decant the cooking juices into a large pitcher and let stand for 1-2 minutes or until the fat separates from the juices. Skim off the fat from the surface and set aside.
Heat 2 tablespoons butter in a skillet with 1 tablespoon of the cooking fat and 30 g flour. Stir continuously for 5-6 minutes to get a golden brown mixture. Add the defatted cooking juices and bring to a boil, stirring constantly with a whisk. Add the broth a little at a time, stirring constantly and cooking until the desired consistency is achieved, about 10 minutes. Season with salt and pepper to taste.
Varied doses for servings