Here’s the Most Delicious Roast Turkey Recipe to Celebrate Thanksgiving Like a “Gringo”

Eat Thanksgiving Roast Turkey Like a True Gringo on Thursday, November 23rd (Thanksgiving) This is one of the proposals of the Spanish Poultry Inter-Industry Association (Avianza), He shares with Madrid-based chef Javier Muñoz Calero (Ovillo Restaurant) some of the most delicious recipes for this North American holiday To encourage the consumption of this delicious and healthy meat, Also suitable for all pockets.

Muñoz Calero, a collaborator in the kitchen of the U.S. Embassy in Spain, also demonstrated expert skills That way this traditional dinner won’t go wrong Celebrated on the fourth Thursday of November Give thanks for the fruits of the harvest and praise all the beautiful things What happened during this year.

Javier Muñoz Calero’s Roasted Turkey Recipe

raw material:

• 1 6kg turkey

• 100 g mushrooms

• Portobello 100g

• 100g dried morels

• 100 g chanterelles

• 100g beef tongue

• 100g porcini mushrooms

• 500g cooked cabbage

• 750g chopped turkey thigh

• 600 g minced duck meat and fat

• 2 red onions

• 2 leeks

• 1 clove of garlic

• 100 g of Iberian ham

• butter

• 6 eggs

• Chicken broth (1 liter)

• Chamomile (500 ml)

Prepare

For the turkey stuffing:

• Sauté onions and leeks until caramelized

• Saute garlic and mix with onions and leeks

• Sauté the mushrooms individually in a small amount of hot oil, adding the chamomile a little at a time between each stir-fry.Booking

• Sauté the seasoned mince meat separately, but leave it in the oven halfway through to finish.Booking

• Sautéed shredded cabbage

• Chop the cabbage and onions, but leave them in thick chunks rather than a bland sauce or puree.

• Saute all the mushrooms, season with salt and pepper, mix with the onions and chopped cabbage, add the meat, when cold add the eggs, mix well and stuff the turkey.

Cooking turkey:

• The turkey must be completely covered with aluminum foil for the first half hour and the oven temperature must be maintained at 200 degrees.Then cook always at 150° for about 45 minutes per kilogram

• Drizzle the turkey with broth, oil, water and its juices and broth every 20 minutes.

Ingredients for PX and Oloroso Sauce

• 500 ml black chicken stock

• 500ml px (Pedro Jimenez)

• 500ml scented

• Salt

• Cooking juices from turkey

• Juice 1 liter of gooseberry juice

• Orange juice

Sauce preparation:

• Reduce each juice individually until almost caramelized

• Mix, season with salt and pepper and finally add a few cubes of butter (100 g) to bind the sauce and make it creamy.

Tips for Perfectly Stuffed Turkey

In addition to the recipe, chef Javier Muñoz Calero wants to reveal Top tips for making your stuffed turkey look beautiful: From tips on how to avoid drying out in the oven, to how to make a crispier filling.

1. The oven must be preheated to 200 degrees 30 minutes in advance

2. Ideally, inject the turkey with melted butter and Jerez brandy ahead of time (about 24 hours before).

3. The turkey cooks at a temperature of 150 degrees for about 45 minutes per kilogram, but you must weigh the turkey after stuffing.

4. Choose turkey instead of turkey because they are more tender

5. We must baste the turkey with juices when taking it out every 10 minutes and always put poultry broth on a baking sheet so that there is humidity in the oven

6. At the end of cooking, raise the oven to maximum and bake with racks and baking sheets, but lower the oven tray to the bottom so the racks gradually brown, being careful not to burn them.

7. Once the mincemeat stuffing is cooked in the oven, remove it from the turkey again and fry it slightly if you want extra crunch