• RECIPES

Recipe Directions

1. Remove the turkey from the refrigerator one hour before cooking.

2. Make the butter. In a medium bowl, mix half of the butter, the sage,the thyme, the parsley, the lemon zest, the salt and the pepper.

3. Preheat the oven to 250 °C. Place a grill at the bottom of the oven. Put the turkey in a large pan.

4. Fill the turkey cavity with the lemon, the garlic and the onion. Gently lift the turkey skin using your fingers and inserting between the skin and the bird's body, rub the butter with the herbs under the bird's skin, spreading a little of the butter on top of the skin. Take the remaining butter and melt it on low heat in a saucepan. Wet our kouroukla with hot water and drain. Dip the buttermilk in the melted butter, making sure that the whole cloth has absorbed the butter. Place the hood over the bird, covering most of it. Sprinkle the remaining butter over the turkey.

5. Pour 4 cups of water on the bottom of the baking tray and crumble the broth inside. Put the pan in the oven and bake for 45 minutes at 250 ° C. After 45 minutes, reduce the oven temperature to 180 ° C and continue cooking for another 2 hours, adding 1-2 cups of water with broth in the middle of baking. Pour the turkey with the liquids of the pan 2-3 times during the cooking time.

6. Remove the turkey from the oven and transfer to a cutting board. Leave covered with the kuroukla to rest for 20-30 minutes before cutting it.

7. Make the gravy. In a saucepan over medium heat, melt the butter and mix with the flour until the flour absorbs the butter. Strain the liquids from the pan and pour them into the pot. Add the wine, the water and increase the heat, stirring with a whisk. Season with salt and pepper and add a little more water, if necessary, to have a soft gravy. Serve hot with the turkey.