1 turkey, 5 kg
4 cloves of garlic, minced
1 bottle of white wine (750 ml)
2 tablespoons of olive oil
Salt and black pepper in large chunks, to taste
2 tablespoons of cinnamon powder
Coarse salt, to taste
2 tablespoons of lemon juice
1 jar of honey
1 Japanese pear with skin (1.3 kg), cut into moon-shaped slices
300 g of cooked green peas
Cayenne pepper for garnish
1 turkey, 5 kg
4 cloves of garlic, minced
1 bottle of white wine (750 ml)
2 tablespoons of olive oil
Salt and black pepper in large chunks, to taste
2 tablespoons of cinnamon powder
Coarse salt, to taste
2 tablespoons of lemon juice
1 jar of honey
1 Japanese pear with skin (1.3 kg), cut into moon-shaped slices
300 g of cooked green peas
Cayenne pepper for garnish
The night before, season the turkey in a bowl with garlic, wine, olive oil, salt, and black pepper
Wrap it tightly in plastic wrap and refrigerate overnight, turning at least once to absorb the seasoning evenly
Leave the turkey at room temperature for 30 minutes on the day of cooking
In a small bowl, mix together cinnamon powder and coarse salt. Reserve
Transfer the turkey to a roasting pan, brush it with lemon juice, and sprinkle some seasonings
Cover with aluminum foil and roast in a hot oven (200°C) preheated for 2 hours
Remove the foil and brush the turkey with honey
Roast for another 2 hours and 30 minutes, basting every 30 minutes with pan juices and honey
Add the sliced pear to the roasting pan and roast for an additional 20 minutes, basting with pan juices
Check if the turkey is fully cooked by inserting a toothpick between the thigh and breast (if it comes out transparent, it's done; otherwise, cook for another 20 minutes)
If any part of the turkey browns too much, protect it with aluminum foil
Remove from oven and let cool
Transfer the turkey to a serving platter, arranging sliced pear and green peas around it
Garnish with cayenne pepper and serve.
