1 plump turkey
1 small bunch of parsley
3 tomatoes
1 onion
2 sprigs of chives
3 cloves of garlic
' cup of red wine vinegar
1 tablespoon of vegetable oil
To taste: thyme, oregano, salt, and black pepper
1 plump turkey
1 small bunch of parsley
3 tomatoes
1 onion
2 sprigs of chives
3 cloves of garlic
' cup of red wine vinegar
1 tablespoon of vegetable oil
To taste: thyme, oregano, salt, and black pepper
When killing the turkey, collect the blood in a bowl with half a cup of red wine vinegar
The mixture must be stirred immediately to prevent coagulation. Reserve
After being washed in cold water and drained, wash the turkey under running water with lemon and cold water
Cut it into pieces and season with red wine vinegar, garlic, parsley, tomatoes, onion, chives, vegetable oil, thyme, salt, black pepper, and oregano
Let it rest for 1 hour
After that time, put the turkey in a pot with boiling water, cover it, and let it simmer on high heat for 2 hours
After 2 hours of cooking, reduce the heat, add the blood and red wine vinegar (the brown sauce), and stir occasionally with a wooden spoon to prevent scorching
Let it cook for another hour at low heat until the broth thickens.
