Preparation of Spanish Turkey
The turkey is sprinkled with pepper and salt, bakes 20 for minutes with oil at high temperature and another 40 min gently.
Add white wine, herbs, garlic, onion and cloves.
Peel the oranges and lemons.
Their skins are steamed and milled, the juice is poured over the bird and then bake for another 90 minutes.
Chop the turkey into portions and organized flat, the sauce is poured into a convenient dish, remove the garlic, parsley and celery.
Add the cooked peels, cognac and white corn meal with wine. Thicken slightly and pour over the meat, the sides are lined with orange slices.