1 turkey, 6-8 kg
For seasoning
4 large garlic cloves
1 large onion cut into pieces
1 carrot roughly chopped
1/2 cup of olive oil
1/2 cup of butter
1/4 cup of cognac
2 tablespoons of salt
1 tablespoon of black pepper
2 tablespoons of sweet paprika
2 cups of dry white wine
To cover
1/2 cup of butter
1 turkey, 6-8 kg
For seasoning
4 large garlic cloves
1 large onion cut into pieces
1 carrot roughly chopped
1/2 cup of olive oil
1/2 cup of butter
1/4 cup of cognac
2 tablespoons of salt
1 tablespoon of black pepper
2 tablespoons of sweet paprika
2 cups of dry white wine
To cover
1/2 cup of butter
Carefully, lift the skin from the breast area of the turkey
Make deep holes in the meat and fill the cavities with part of the seasoning (to prepare it is to beat all the ingredients in a blender)
Drain the rest of the seasoning over the turkey and let it rest in the refrigerator for one day ahead
Now and then, moisten the turkey with the seasoning
The next day, preheat the oven to 200°C (hot)
Lift the skin and spread 1/3 of the butter on the breast
Cover the entire turkey with the remaining butter
Place it in a roasting pan along with the seasoning and cover with aluminum foil
Roast for about 3 hours, until the meat is cooked (test by poking with a fork: it should not be too liquid anymore from the breast or thighs)
Moisten the turkey from time to time with the juices that form in the roasting pan
After removing the foil, continue roasting until the turkey is nicely browned
When serving, warm
Serve 30 minutes later
347 calories per serving
Obs.: Pass the remaining sauce from the roasting pan through a sieve and serve on the side.
