PERU NONNA ANTONIETA

PERU NONNA ANTONIETA
Ingredients:
1 turkey 12-15 pounds
Seasonings;
1 glass of beer for every pound of meat1/2 cup dry white wine for each pound of meat2 glasses of wine vinegar100 grs. garlic mashed cored1/2 pound of grated onion1 pinch of grated nutmeg1 spoon (soup) of fresh grated ginger or 1/2 teaspoon (coffee) ground ginger1 teaspoon (tsp) paprika spice or pepper to your taste, with (moderation)1 tablespoon (coffee) ground bay or 2 bay leaves1 teaspoon (tsp) of cinnamon powder and 1/2 teaspoon) ground cloves1 bunch of parsley and chopped chives2 twigs of rosemary5 branches of mint1/2 cup of chopped basil
 Salt to taste: to calculate 1/2 teaspoon (tsp) of salt for every pound of meat
how to prepare:
Season the turkey the day before. (NOT STICK SKIN OF PERU).
Loosen the skin from the breast and thighs, and rub the seasoning and leave to soak in the mixture of white beer, white wine and vinegar.

 On the eve put the turkey in a large pot with vine-d'alho.
Light the fire, so let boil for half an hour (30 minutes). to give a boil with the pan covered, turning carefully from time to time.
When cold, remove all the spices, dry inside and out with paper towel or with (a white cloth and clean).
Butter under the skin of the breast and thighs. Grease and all.

Grease well the whole turkey. Place it in a deep way with a bit of broth, strained cooking.
Cover with foil. Leave room for not sticking to the skin.
Bake in preheated oven (low heat) 160 ° C
Counting bake 1 hour (in kilo of meat), i.e. (low heat) or 40 'minutes at l80 ° C. (For each pound of meat).
Forty minutes before removing the turkey from the oven, remove the foil and place the filling, carefully and slowly, with a large spoon stainless steel.
Ingredients Filling:
½ cup corn oil2 large onions, grated2 stalks celery, cut into slices clean
 2 sour apples, peeled, chopped into cubes1 leek white part only, cut into thin slices.1 cup (tea) biscuit and salt water, ground in processor or blender.100 grs. chopped walnuts,100 seedless raisins3 tablespoons dry white winesalt and pepper finger girl (seeded), chopped to taste (sparingly).2 spoons (soup) and filled with grated Parmesan cheese,1 tbsp (tablespoons) capers (optional).
How to Prepare the Filling:
Saute onion and leek in the oil, add the chopped celery, apples, make the sauté, until thoroughly cooked.Add walnuts, raisins, wine, salt, pepper and lastly the crushed biscuits with cheese.
Place the turkey back in the oven already packed. Leave it until golden.
To Serve:
Place turkey on a silver plate or stainless steel, and garnish with nuts and cooked Portuguese shells, add walnuts, hazelnuts, almonds everything with shells.
In turkey breast slices and pineapple jam in the center of each slice one, cherry or plum.
Below figs compote, whole in syrup drained., 6 mini pears peeled, cooked in currant (they are red). Large bunch of white and red grapes, fresh apples, plums and fresh purple. Damascus and dates too.The tablecloth is white linen 10 feet long and goes to the ground and over another much less red, or several small tables for 6 people each.
Porcelain plates, bowls and crystal glasses, silver cutlery, or stainless steel.If you want you can decorate with a vase of flowers, not very high ..
Please do not put bottles or gallons of soft drinks on the table, is very ugly. Serving jug of refrigerant within the crystal or glass.
Follow up: 6 large peaches in syrup, drained
Filling:Pate ricotta with ham:
1 cup ricotta mixed1 cup ham pate1 tbsp (tablespoons) chopped parsley,3 branches of mint, chopped1 pinch of sweet paprika,3 cherries in syrup drained.
How to Prepare:Mix all filling ingredients.
Place the filling on half of the peaches, garnish each with a half cherry.
Arrange the stuffed peaches on a plate of silver or stainless steel round lined with lettuce leaves washed after (dry with paper towel).