Baked turkey recipe with cherry sauce

Dear readers: Wherever you look at it, we are living Christmas. Social networks bring us images of all the cities of the world illuminated and full of Christmas trees, precious arrangements and music that reaches our soul, as if to awaken and relive again our feelings of togetherness, peace and happiness.

We strive to make the party present at the table, so I have prepared this pavita with cherry sauce; Accompany it with your favorite rice and salad. However, the most important thing is to receive the Child Jesus with joy, do not miss Christmas carols and hugs.

Long live love and everyone have a merry Christmas and a New Year 2022 full of successes and blessings!

I hope you enjoy the holidays and thank your cook today.

Ingredients:

1 15-20 pound turkey (one medium turkey)

½ cup of butter

2 teaspoons seasoning (or 2 chicken cubes)

1 tablespoon full adobo

1 tablespoon mustard

1 tablespoon minced garlic

3 red onions cut into thick skins

3 apples cut into thick skins

5 whole and clean celery sticks

4 medium carrots, peeled and quartered

6 sprigs of thyme

6 branches of rosemary

preparation:

1. Remove giblets from turkey and rinse inside and outside with fresh water. Dry the turkey well using absorbent paper towels.

2. In the blender, put the butter, seasoning, marinade, mustard, garlic and prepare a dressing to spread on the inside and outside of the turkey.

3. Put two onions, two apples, three cut celery sticks and two carrots into the cavity of the turkey. With the rest of the onion, apple, celery, carrots plus the thyme and rosemary, prepare a bed in a pavera or baking dish and place the turkey to bake it. Cover it with aluminum foil (you can leave it marinated from the night before or proceed to bake it immediately).

4. Heat the oven to 400ºF or 200ºC and put the pavita to bake. After an hour, check for doneness and bathe the turkey in its own juice. If you notice that it is drying out, you can add a cup of water to the cooler to facilitate cooking. Repeat this operation every half hour. When the thermostat on the pavita comes out, it’s ready. Remove the foil and allow the pavita to brown. It will take about three hours.

5. Remove the turkey from the oven and let it rest for about 20 minutes before cutting. Place the turkey on a board and sift the juice that has remained in the container where it was cooked. Put it in a separate pot and check the flavor to heat it up when serving.

6. Cut the turkey and arrange the source separating the white meat from the black. Decorate the platter with sprigs of thyme and fresh cherries.

7. At the moment of serving, bring the turkey sauce to a boil and put it on top of the meat. The rest put it in a sauce boat to accompany.

Note. Makes 15 or 20 people. Accompany with your favorite rice or salad.

Cherry sauce

Ingredients:

2 cups of maraschino cherries with their juice

2 cups of fresh cherries cut in half to remove the seeds

2 tablespoons mustard

½ cup brown sugar

1 cup of water

1 tablespoon cornstarch

preparation:

1. In a saucepan put the maraschino cherries with their juice, the fresh cherries, the mustard and the brown sugar. Put to cook.

2. Meanwhile, dissolve the cornstarch in the cup of water and add to the cherries. Let cook until it takes its point of sauce. Check the taste.

3. Serve to accompany the turkey.

Note. Serves 15 or 20 people.