Recipe: How not to ruin your Christmas turkey?

Si la dinde de Christmas constitue un classique de la table du Réveillon, certains d’entre nous hésitent encore à la préparer, par crainte de ne pas rendre justice à cette délicieuse volaille. Voici quelques trucs pour vous aider à réussir parfaitement la cuisson de ce plat traditionneL.

The ingredients

A turkey (allow about 150 grams of meat per guest)

1 pot of natural yogurt

500 grams of sausage meat

Fresh parsley

1 large onion

1 box of chestnuts

Breadcrumbs

Olive oil, butter

Preparation steps:

Expert chefs will tell you that the two secrets to perfectly cooked turkey are pre-cooking the legs and making sure the meat doesn't dry out.

First, rinse your turkey with cold water and pat dry. Place the bird in a large pot and pour water halfway over the turkey. The thighs should be covered with water. Add one or two chicken and vegetable stock cubes and cook on the stovetop for about 30 minutes.

Meanwhile, prepare the stuffing mix. Chop the onion and fry the pieces in a pan. Then add the sausage meat and the chestnuts, crushed with a fork. Mix well before adding the breadcrumbs and yogurt to obtain a medium-firm dough.

Add finely chopped fresh parsley, salt, and pepper. Transfer the stuffing to a cooking bag and insert it into the bird. Some cooks insert the stuffing directly (without the bag) into the cavity under the turkey's breast.

Remove the turkey from the pot. Pat it dry, then brush the bird with a little olive oil and butter.

Place in the oven for 20 minutes at 180°C then 40 minutes at 160°C. Every 10-15 minutes, baste the turkey to prevent the skin from drying out too quickly.

Let stand for 8-10 minutes before cutting.