1 turkey breast of approximately 4 kg
For seasoning
4 cloves of garlic
1 onion cut into pieces
1 cup of olive oil
1 tablespoon of salt
1 teaspoon of black pepper
3 cups of dry white wine
For the stuffing
1 chopped onion
250g of chopped bacon
1 1/2 cups of butter
1 3/4 cups of dried plums, chopped
4 cups of raw cassava flour
1/2 cup of chopped parsley
3/4 cup of coarsely chopped nuts
For basting
2 1/2 cups of melted butter
1 turkey breast of approximately 4 kg
For seasoning
4 cloves of garlic
1 onion cut into pieces
1 cup of olive oil
1 tablespoon of salt
1 teaspoon of black pepper
3 cups of dry white wine
For the stuffing
1 chopped onion
250g of chopped bacon
1 1/2 cups of butter
1 3/4 cups of dried plums, chopped
4 cups of raw cassava flour
1/2 cup of chopped parsley
3/4 cup of coarsely chopped nuts
For basting
2 1/2 cups of melted butter
Place the turkey in a large bowl
Mix all the seasoning ingredients together with 1 cup of water in a blender
Pour over the turkey, cover, and refrigerate for one day
Now and then, baste the turkey with the seasoning
Prepare the stuffing: fry the onion and bacon in butter, low heat, until golden brown
Add the plums and mix well
Add the cassava flour and cook, stirring until it starts to brown
Add the parsley and nuts and mix well
Remove from heat and let cool slightly
Remove the turkey from the seasoning and stuff without compressing
Close the opening with toothpicks or sew with coarse thread
Cover with a cloth like gauze and place in a roasting pan
Top with melted butter
Bake in a hot oven (200°C) preheated and roast for 1 hour, basting occasionally
Remove from the oven and carefully remove the gauze
Return the turkey to the oven and continue roasting, basting constantly until golden brown
Dones at about 15 minutes.
