Turkey with Stuffing & Orange Sauce
Ingredients:
- Για τη γαλοπούλα & σάλτσα
- 1 γαλοπούλα ευβιότοποι
- 6 κ.σ. ελαιόλαδο
- 2 καρότα σε φετάκια
- 2 στικ σέλερυ σε φετάκια
- 2 κρεμμύδια σε φετάκια
- 2 δαφνόφυλλα
- 4 σκελίδες σκόρδο
- 3 ποτήρια λευκό κρασί
- 2 πορτοκάλια
- 1 κ.σ. αλέυρι γοχ
- 3 κ.σ. αλάτι & μαύρο πιπέρι (χοντοκομμένο)
- Για τη γέμιση
- 1 πακέτο χριστουγεννιάτικη γέμιση ευβιότοποι
Execution:
Turkey
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Mix the salt and pepper in a bowl and sprinkle half of the mixture inside the turkey cavity.
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Rub the turkey skin with olive oil, sprinkle with the remaining salt and pepper, and massage it thoroughly with your hands to ensure it is evenly coated.
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Fill the turkey cavity with as much stuffing as it can hold, and tie the ends of the drumsticks together with cotton kitchen twine to close the cavity.
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Tuck the wings underneath the turkey so that their tips are under the bird, or alternatively, wrap them lightly with aluminum foil.
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Spread the vegetables in a roasting pan that just fits the turkey, and place the turkey on top.
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Add the wine and place the pan in a preheated oven using top and bottom heat at 250°C (482°F) for 15 minutes. Lower the temperature to 170°C (338°F) and continue roasting for another 2 hours.
Sauce
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Transfer the turkey to a serving platter and strain the vegetables and pan juices through a fine sieve.
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Press the vegetables with a spoon to extract all their juices.
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Let the broth rest in a jug or bowl for 4–5 minutes and remove all the fat from the surface. Transfer at least 2 cups of the broth into a small saucepan.
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Add the juice of two oranges and bring the mixture to a boil.
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Dissolve the flour in a little water, add it to the sauce, and stir. Boil for 2–3 minutes until it thickens. Just before removing from the heat, add the orange sauce. Taste and adjust the salt as needed.
