Vinaigrette:
3 cloves of garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
1 bay leaf
1/2 cup chopped fresh parsley
1 diced onion
1/2 cup chopped fresh cilantro
1 grated carrot
2 cups white wine
1 cup vinegar
Stuffing for the breast:
1/4 cup crumbled bacon, cooked
1/2 cup sautéed onions
1/4 cup chopped parsley
1/2 cup diced tomatoes
1 cup turkey cooking broth
Cooked mirepoix
6 pounds puffed rice cooked in 3/4 cup milk
Vinaigrette:
3 cloves of garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
1 bay leaf
1/2 cup chopped fresh parsley
1 diced onion
1/2 cup chopped fresh cilantro
1 grated carrot
2 cups white wine
1 cup vinegar
Stuffing for the breast:
1/4 cup crumbled bacon, cooked
1/2 cup sautéed onions
1/4 cup chopped parsley
1/2 cup diced tomatoes
1 cup turkey cooking broth
Cooked mirepoix
6 pounds puffed rice cooked in 3/4 cup milk
Remove the giblets from a turkey of about 6 to 7 kg
Rinse the inside of the turkey with salt and cold water several times
Pat dry the cavity
Reserve the giblets
Let the turkey marinate in Vinaigrette for one day, made by mixing all the ingredients together
Turn the turkey occasionally, but keep the breast area submerged in Vinaigrette longer
The next day, cut the neck open and wash it with cold water to remove any pin bones
Wash the remaining giblets and cover them with 4 cups of water, 1/2 teaspoon salt, parsley, and cilantro, and cook slowly until they're tender
Remove from the broth and reserve it
Chop the giblets
For the stuffing, fry the bacon in a pan
Drain the fat
Add the onions, parsley, and tomatoes
When everything is golden brown, add the reserved broth and let it simmer
Strain through a fine-mesh sieve
Combine the chopped turkey and rice
Season to taste
Let it cool and stuff the breast
Close the turkey by sewing the opening shut
Brush very well with melted butter and glaze with some of the marinade that formed in the roasting pan
This turkey takes approximately 3 1/2 to 5 hours to roast.
