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The desire to provide you as much information as possible about eating right, motivated us to calculate the kilo-calories for all products from our menu!
The turkey is cleaned and prepared. The plucks are put aside for the gravy. The onion is chopped. We grate the crust of an orange. One carrot is chopped and another one is cut into cubes. The rice is boiled for 10 minutes, it is drained and chilled. The mushrooms are chopped. The paprika is mixed with the butter. The nuts and the parsley are chopped.
We prepared the turkey as it follows: we stuff the neck with the already prepared filling, by pushing it between the meat and the skin towards the chest. We attach the hanging skin with a longer toothpick or with a metallic spear. The cooking time for the turkey is calculated as it follows: we cook for 20 minutes plus 20 more minutes for each 500 grams of meat. The turkey is put in the tray, the chest and the legs are greased with oil, they are seasoned, covered with an aluminium foil and introduced in the oven. When there are 30 minutes until the cooking time expires, the foil is removed and the turkey is greased with the mixed butter and paprika. A spear is introduced in the thickest part of a leg. If the juice is clear the turkey is fried. If it is not, we introduce it again in the oven for 15 to 20 minutes. The butter is melted in a pan and the onion is stewed until it becomes golden. We add the rice and the rest of the ingredients, then salt and pepper and we mix them all. With this composition we stuff the turkey. The concentrate is the base of the gravy and it is prepared as it follows: all the ingredients are put in a saucepan, we add cold water and we let boil. The foam is removed and we let it boil at small flame for 2-3 hours. When it is ready we filter and chill it. The fat is removed and we add more water if needed. The butter is melted in a pan; we add the onion, the chopped carrot and the mushrooms and we braise them for 30 minutes with the covered pan, mingling from time to time. The lid is removed, we add the flour and we fry it for one minute. We add the red wine and we braise until the liquid reduces to half. The concentrate is incorporated and boiled. The gravy obtained is filtered, crushing the ingredients with a spoon. We add the lemon sauce and spices. It is kept warm.
