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Christmas turkey
4 ServingsPT
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200 min

Christmas turkey



  1. Let the turkey come to room temperature for 2 hours.
  2. Let the whiskey with the vanilla in a saucepan on high heat for 4 minutes.
  3. Add the butter, let it melt in 2 minutes on low heat.
  4. Turn off the heat.
  5. Preheat the oven to 170 ° C.
  6. Cover the chest with plastic wrap.
  7. Then coat the breast with the bacon.
  8. Remove the foil with bacon from the turkey and place on a plate in the freezer for at least 30 minutes.
  9. Place 4 cocktail sticks in a bowl of water for at least 30 minutes.
  10. Slice the slices of bread, nuts and mushrooms.
  11. Make the filling of the sandwiches, nuts, mushrooms and thyme with 3 tablespoons of whiskey butter.
  12. Season with salt and pepper.
  13. Fill the abdominal cavity with the filling.
  14. Close the sheet with cocktail sticks.
  15. Sprinkle the turkey with salt.
  16. Smear the turkey with the rest of the whiskey butter.
  17. Remove the frozen bacon from the foil and put it back on the breast.
  18. Allow to stand for 5 minutes before baking the turkey.
  19. Fry the turkey with the bacon in the middle of the oven for about 2 to 2.5 hours.
  20. Spoon the roast over the turkey every 20 minutes.
  21. After 2 hours, start to measure the core temperature in the middle of the chest.
  22. The turkey is ready at 70 ° C.
  23. Let the turkey rest for 15 minutes under a double layer of aluminum foil before cutting.
  24. Hereby fits a powerful round white wine with maturation and not too many acids, such as a luxury Burgundy.
  25. But a Chardonnay from outside Europe is also possible.
  26. Do not drink this kind of wine too cold: at 8 to 10 degrees it tastes best.

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