P E R E D U N E W Z

P E R E D U N E W Z

ingredients:
1 turkey 12 to 15 pounds
If you want you can make smaller, dividing the spices and others by the amount of pound turkey

seasonings;
1 glass of beer for every pound of meat
1/2 cup dry white wine for every pound of meat
2 glasses of wine vinegar
100 grs. garlic if you remove old kernels
1/2 pound of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) of spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) ground bay or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) ground cloves
1 bunch of parsley and whole chives tied with the other herbs
2 sprigs of rosemary
5 sprigs of mint
1/2 cup of chopped basil
Salt to taste:
calculate 1/2 teaspoon (tablespoon) of salt for every pound of meat

How to Prepare:

Season the turkey the day before.
(NOT STICK SKIN OF PERU). Detach the skin from the breast and thighs, rub the seasoning well and soak in the mixture of white beer, white wine and vinegar.
On 12/24/12 (Christmas Eve), place the turkey in a large pot with the spices, with the breast facing up.
Bring to the boil, and let it boil for half an hour (30 minutes) to give a boil with the pan covered, let it cool in the pan.
When cold, remove all the spices, dry inside and out with paper towel or with (a very clean white cloth).
Butter under the skin of the chest and the thighs.
Grease the entire turkey with butter.
Rub entire turkey as well. Place it in a deep way with a bit of broth, strained cooking.

Cover with aluminum foil.
Leave space for not sticking to the skin.

Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for a kilo of meat), ie (low heat).

Thirty minutes before removing the turkey from the oven, remove the foil to blush.

Ingredients Filling:

½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks celery scraped and cut into very thin slices
2 large apples acidic, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) biscuit or the required water and salt, ground in processor or blender.
100 grs. finely chopped nuts,
100 of seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (seeded), chopped, to taste (sparingly)
2 tablespoons (soup) and filled with grated Parmesan cheese (optional).
1 tbsp (tablespoons) capers (optional).

How to Prepare the Filling:

Saute onion and leek celery in oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add walnuts, raisins, wine, salt, pepper, crushed biscuits and finally the grated cheese.

Mode of Service:

Place turkey on a silver plate or stainless steel, and garnish with cooked chestnuts Portuguese and shells, add walnuts, hazelnuts, almonds everything with shells. Over the sliced turkey and pineapple compote in the center of each slice one, cherry or plum.

Below figs compote, whole in syrup drained., 6 mini pears peeled, cooked in red currant (they are red).

Big bunch of red and white grapes, fresh apples, fresh red and purple plums. Damascus and dates too.

The towel's Christmas table is white linen 10 feet long and goes to the ground and over another much smaller than red, or several small tables for 6 people each.
China plates, cups and crystal glasses, silver cutlery, or stainless.

If you want you can put christmas ornament on white part of the towel
IMPORTANT NOTICE:
Please do not put bottles or gallons of soft drinks on the table, gets very ugly.
Serving the refrigerant inside crystal decanter or glass.

follow up:
6 large peaches, stewed, they've been cut in half. Drain the syrup.

Peaches stuffing:

Pate with ricotta and ham:

1 cup mashed ricotta, 1 cup of ham pâté,
1 tbsp (tablespoons) chopped parsley, chopped 3 sprigs of mint, a pinch of sweet paprika, 3 cherries in syrup drained.

Mix all this put stuffing peaches in halves, and garnish each with a cherry half .Arrume stuffed peaches on a plate of silver or stainless round lined with lettuce leaves washed dry with paper towel.

Note:
  Revenue was up from my Italian grandmother Maria Luiza Gurian who in 1984 made 300 years in the family