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L’roast turkey is my proposal this year for the Thanksgiving Day. Yes, I know, I know, we are Italians and we don’t celebrate the Thanksgiving Day, but you know well how I think: food is a pleasure, it is sharing and conviviality, and you also know that I like to experiment and try new and typical recipes from all over the world … so I make the proposal to you anyway, then you can possibly recycle it for Christmas or New Year’s lunch or for Sunday lunch with the mother-in-law, you see 😉 Let’s come to the recipe:roast turkey is one of the traditional dishes of Thanksgiving (when you don’t want to make stuffed turkey, of course), it’s easy to do and, cooking aside, pretty quick too. You can serve it with gravy sauce, with cranberry sauce or with both, then accompanying it with baked sweet potatoes or puree (I think I’ll have to publish these two recipes too, sooner or later, but in the meantime you will find the procedure for making these baked delights) and some vegetable side dishes. Another fundamental thing: with the leftovers, the next day a fantastic sandwich is prepared, so wait for tomorrow to discover this tasty recycling idea with me 😉

Procedure for preparing roast turkey

First of all, if you have not had the butcher do it, tie the meat (here you will find the guide to do it correctly) and season it with salt, pepper and sage, rubbing them on the surface (I left a little sage under the string from kitchen).
Finely chop the onion and sauté it in a large saucepan with butter and sage, then add the meat and brown it on all sides, then deglaze with the wine.

In the meantime, get on with the work: heat the broth (which you will need to cook), prepare the cranberry sauce and take care of the potatoes (I cut them a little larger and then they cooked longer, about 50 minutes at 180 ° C, in a preheated convection oven).

Move the meat into a saucepan, together with all the cooking juices, add the broth, cover with aluminum foil and cook for about 1 hour (always at 180 ° C: you can cook it safely together with the potatoes).

The roast turkey is ready, let it rest for at least 10 minutes before cutting and serving with potatoes and blueberry sauce.

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