Roasted Turkey with Raisin and Pecan Sauce

Name: Roasted Turkey with Raisin and Pecan Sauce
Yield: 25
Ingredients: 1 5 kg turkey; 1 bottle white wine; 1/2 cup thyme; onion, salt, and pepper to taste; 1 cup rosemary; 1 cup sage; 2 cups water; 2 liters chicken broth; 500g roasted pecans without shells; 1 liter frying oil; 2 tablespoons olive oil; 1 finely chopped onion

1
1 5 kg turkey
2
1 bottle white wine
3
1/2 cup thyme
4
onion, salt, and pepper to taste
5
1 cup rosemary
6
1 cup sage
7
2 cups water
8
2 liters chicken broth
9
500g roasted pecans without shells
10
1 liter frying oil
11
2 tablespoons olive oil
12
1 finely chopped onion

Ingredients

1
1 5 kg turkey
2
1 bottle white wine
3
1/2 cup thyme
4
onion, salt, and pepper to taste
5
1 cup rosemary
6
1 cup sage
7
2 cups water
8
2 liters chicken broth
9
500g roasted pecans without shells
10
1 liter frying oil
11
2 tablespoons olive oil
12
1 finely chopped onion

Directions

1
Mix the wine, thyme, onion, rosemary, sage, salt, pepper, and water to marinate the turkey for 24 hours
2
Roast in the oven at 180°C
3
Sauté the onion in olive oil until golden brown, add chicken broth and let it reduce to thicken, then serve
4
Fry the pecans in hot frying oil, drain on paper towels, and place in the sauce when serving
5
If the mixture becomes too thin, thicken with a little cornstarch
6
Glaze the turkey with the sauce just before serving.