Thanksgiving turkey with poultry broth, cinnamon and olive oil
Recipe for cooking a traditional Thanksgiving turkey.
Ingredients
- 1 turkey of 5 Kgs
- 2 litres poultry stock
- 1 litre white wine
- 20 nails scented
- Cinnamon ground
- French onions
- Extra virgin olive oil - Picual Family Reserve
- Salt
Instructions
- Clean the turkey well and spread with Castillo de Canena Reserva Familiar Picual.
- Put in the oven at 180º for approximately 2.5 or 3 hours, depending on whether you like it more or less done.
- Prepare in a large jug the mixture of 1 litre of broth, ½ litre of wine, 10 cloves and 1 tablespoon of ground cinnamon.
- After ten minutes in the oven, baste the turkey with half of the mixture from the jar. Prepare the other half of the liquid mixture and continue basting every 10 minutes, turning the turkey to brown on all sides.
- Cook the onions until tender. Sauté with AOVE Castillo de Canena Reserva Familiar Picual.
- Once the turkey is done, remove from the oven, let cool and carve. Garnish with the onions. Serve the sauce on the side.