Peruvian Roast Turkey

Name: Peruvian Roast Turkey
Yield: 24
Ingredients: 5 cloves of garlic; 1/4 cup unsalted butter; 4 chopped onions; 6 peeled and seeded tomatoes, cut into pieces; 1 kg cooked carrot (2 1/2 cups of juice); 1/2 teaspoon pimenta sauce; 1 bottle white wine; 1 cup melted butter; 1 5kg turkey; Salt to taste

1
5 cloves of garlic
2
1/4 cup unsalted butter
3
4 chopped onions
4
6 peeled and seeded tomatoes, cut into pieces
5
1 kg cooked carrot (2 1/2 cups of juice)
6
1/2 teaspoon pimenta sauce
7
1 bottle white wine
8
1 cup melted butter
9
1 5kg turkey
10
Salt to taste

Ingredients

1
5 cloves of garlic
2
1/4 cup unsalted butter
3
4 chopped onions
4
6 peeled and seeded tomatoes, cut into pieces
5
1 kg cooked carrot (2 1/2 cups of juice)
6
1/2 teaspoon pimenta sauce
7
1 bottle white wine
8
1 cup melted butter
9
1 5kg turkey
10
Salt to taste

Directions

1
Sear the garlic in butter, then add the onion and tomato
2
Let it simmer for 20 minutes over low heat, stirring occasionally
3
Blend a little of the carrot juice with some pimenta sauce and strain through a fine-mesh sieve
4
Add the remaining juice
5
Season to taste
6
Add the white wine, melted butter, and mix well
7
Slowly inject the mixture into the turkey using a large plastic syringe without an needle, tempering the thighs, wings, and breast (use about 2 cups of liquid)
8
Transfer the turkey to a roasting pan with the remaining juice
9
Cover with aluminum foil and roast in a preheated oven at 200°C
10
After 1 hour, remove the foil and continue roasting, basting with the pan juices
11
Check if any liquid comes out from the breast or thigh
12
The meat is done
13
Serve with corn puffs, and enjoy!