Submerge a clean turkey in a container with water and 1 1/2 kg of salt. The turkey should be completely covered by the liquid. Leave it in this brine for one day to another. Remove from the container and place in a marinade prepared with champagne or white wine, crushed garlic, and rosemary. Let it rest for a few more hours. Before putting the turkey in the oven, rub it with a little tomato extract and skewer bacon strips, covering the entire turkey body. Then, put it in the oven and baste occasionally with vin d'alhos. If desired, garnish with candied or fresh fruits.
Submerge a clean turkey in a container with water and 1 1/2 kg of salt. The turkey should be completely covered by the liquid. Leave it in this brine for one day to another. Remove from the container and place in a marinade prepared with champagne or white wine, crushed garlic, and rosemary. Let it rest for a few more hours. Before putting the turkey in the oven, rub it with a little tomato extract and skewer bacon strips, covering the entire turkey body. Then, put it in the oven and baste occasionally with vin d'alhos. If desired, garnish with candied or fresh fruits.
