Tips from chefs in the Michelin Guide

Thanksgiving or “Thanksgiving” seems to have become We are gradually introducing the next American tradition to Spainafter hearing it millions of times in movies and TV shows.

The first to jump on board to promote this delicious dinner is AvianzaThe Spanish Poultry Inter-Industry Association warns that turkey is one of the best meats for our body, tastes delicious and is not expensive for the upcoming celebrations.

Restaurants are not far behind, and we citizens don’t want to be left behind; wherever there’s good food and good wine, there’s an opportunity to celebrate, no matter where it comes from.

But preparing a good turkey isn’t easy, nor is cooking it, let alone carving it. that’s why, Javier Muñoz-Calero, chef at Ovillo restaurant in MadridOwner of Sol Repsol and recommended by the Michelin Guide, he wanted to share his tips so that the daunting task of preparing a delicious Thanksgiving dinner doesn’t become an ordeal. First, a word from a chef who is very wise about meat, Choose kettle over turkey, as it will be more tender.So at the butcher’s shop, instead of asking them to give us turkey for turkey, let’s take the best home so that we don’t get a dish that’s neither dry nor stale, but crispy

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Muñoz Calero’s six steps start with first responsibilities: Ideally, we would fill the kettle with melted butter and brandy 24 hours before. From Jerez. Just like this, every corner of the meat has a rich flavor.

When we’re going to start cooking, we’re going to preheat the oven to 200 degrees for 30 minutes and then put the kettle in, The trick is to calculate the cooking time, it takes 45 minutes per kilogram of meat Already about 150°. Of course, to know how much you need to stuff the turkey inside, you have to weigh the already stuffed turkey first.

To make it very tasty, we have to take out the albal every 10 minutes and baste the turkey with turkey juices, always keeping the poultry broth on a baking sheet so that the oven maintains humidity.

to the end, We turn the oven on to maximum, with grill and gratin functions When baking, place the tray on the bottom of the oven so that it bakes little by little without burning.

Ideally, once the oven baked mincemeat stuffing is cooked, we remove it from the turkey again, Fry them slightly to make them crispy and repopulate it.

When carving the meat, chefs recommend having a few key utensils on hand, such as skewers to hold the turkey in place, and a good knife that allows you to cut everything, including the stuffing, without losing parts along the way. It’s much easier if the turkey is cooked well because it will be more tender and the stuffing will be firmer..

The same recipe can be saved for Christmas, especially during the holidays Inflation causes food prices to skyrocket.. Poultry is always cheaper.

Javier Muñoz-Calero’s Complete Turkey Recipe

raw material

• 1 6kg turkey • 100g mushrooms • 100g portobello • 100g dried morels • 100g chanterelles • 100g beef tongue • 100g porcini • 500g cooked cabbage • 750 g chopped turkey thigh • 600 g duck breast, minced of its fat • 2 red onions • 2 leeks • 1 garlic • 100 g jamon Iberico • butter • 6 eggs • 1 liter chicken broth • Man Sanila 500 ml

Preparing Stuffed Turkey

• Sauté onions and leeks until caramelized

• Saute garlic and mix with onions and leeks

• Sauté a generous amount of mushrooms individually in very hot oil, then add the chamomile a little at a time to each stir-fry and set aside.

• Fry the seasoned mince meat separately but put it in the oven halfway through and set it aside when done and add

• 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.

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

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

PX and Oloroso Sauce Ingredients

• 500 ml black chicken stock • 500 ml px • 500 ml scented • salt • juices from boiled turkey • juice 1 liter gooseberry juice • orange juice

Sauce preparation

• Concentrate each juice separately until it is almost caramelized like alcohol.

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

• Cook the turkey in the same way as shown in the previous step