Turkey with whisky and nuts

Method

1. 1

   Crushing the nuts. Stir in softened butter with 1 spoon. Whiskey soup. Salt, pepper.

2. 2

   Salt and pepper inside turkey. Lift the skin from the croupion and slide the fingers underneath to spread the nut butter. Carefully fold the skin. Seal the turkey. Slip it into the cold oven, turn it on on th. 6 (180°C). Cook for 2 hours and often sprinkle with cooking juice. Add a little water when necessary.

3. 3

   Let the turkey stand in the oven, open door. Pour 10 cl of water into the dish. Reduce 3 min over low heat by scraping the cooking juices.

4. 4

   Flam the Christmas turkey with tiedi whisky. Accompanied by a pan of homemade or frozen Salardese potatoes (with the fat of the goose).

Nutrition

calories

820 kcal

fatContent

68 g

fiberContent

2 g

sugarContent

2 g

sodiumContent

450 mg

proteinContent

48 g

cholesterolContent

260 mg

carbohydrateContent

8 g

saturatedFatContent

35 g

unsaturatedFatContent

33 g

Indicative values from the source, for the original recipe.

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