Brown roasted turkey, the star of Christmas dinner

Ingredients

For 4 servings

• •1 1 3.5 kg agricultural turkey
• •400 g 400 g Maroons natural
• •200 g 200 g White grapes
• •85 g 85 g Butter
• •25 cl 25 cl Poultry bud
• •Salt
• •Pepper
• •1 1 Turkey liver
• •350 g 350 g Fine flour
• •150 g 150 g Mie of rye bread
• •1 1 Egg
• •15 cl 15 cl Milk
• •2 2 shallots
• •1 1 spoon. Soup Kernels
• •100 g 100 g Natural maroons
• •1 1 spoon. Granated Parmesan soup
• •1 1 spoon. Cognac soup
• •20 g 20 g Butter
• •Salt
• •Pepper

Method

1. 1.Prepare the stuffing: crumb the bread crumb into the milk. Melt peeled and chopped shallots with 20 g of butter, add the turkey liver cut into dice. Cook 1 min over low heat. Mix the stuffing, bread crumb, egg, liver, shallots, chopped nuts, crumbled chestnuts, grated parmesan, cognac, salt and pepper. Stuff the turkey.
2. 2.Preheat the oven to 240 °C (th.8). Reduce the turkey by 25 g of butter, salt and pepper. Place it on a grid on the lick and bake. After 15 minutes of cooking, lower to 150 °C(th. 5) and continue cooking for 2 hours, often watering the turkey with its juice.
3. 3.Soak browns with 60 g of butter in a hopper on low heat. Pour the chicken broth and cook until there are 2 spoons left. Liquid. Rinse the grapes and add to the browns, salt and pepper. Book warm.
4. 4.Leave the turkey wrapped in aluminium paper for 15 minutes in the oven. Degrease the cooking juice, add 2 spoons. in brown frying.
5. 5.Present the turkey surrounded by filling and stuffing with the sauce.