Stuffed Turkey for Thanksgiving day
OIL USES: Roast
INGREDIENTS
SERVINGS: 10
- 1 turkey
- 1 bulb of garlic
- 0.5 teaspoon sea salt
- 0.5 of lemon
- 1 carrot
- 1 onion
- 0.5 teaspoon of parsley
- 0.5 cup Goya Extra Virgin Olive Oil
PREPARATION
1
Wash the turkey.
2
Make a paste with 3 cloves of garlic, salt and oil.
3
Stuff the turkey with the carrot, the onion cut in half, the half lemon, a bunch of parsley, a little of the garlic paste and salt.
4
Truss the turkey with cooking twine.
5
Cover the skin with the paste of garlic, salt and oil.
6
Place the turkey on an oven rack with the breast downwards, and place on a tray to collect all the juices.
7
Cook the turkey for one hour at 392ºF.
Next, turn the turkey over, covering it with kitchen foil and lower the temperature to 347ºC for two hours. After this time, lower the temperature to 230ºF.
8
The turkey will be ready when the meat thermometer reads 334ºF in the thigh, and 320°FC in the breast.
