Thanksgiving Turkey Recipe

Preheat the oven to 325 degrees F.

Prepare the spice mix with GOYA® Extra Virgin Olive Oil, the chopped garlic, salt, ground black pepper, a tablespoon of chopped fresh rosemary, a tablespoon of chopped fresh thyme and half a tablespoon of chopped fresh sage. The rest will be used for the turkey stuffing.

Remove the head and neck of the turkey and clean the inside (keep everything to make the sauce). Season the inside of the turkey with salt and pepper.

Next, we will prepare the stuffing. Cut the bread and apples into small chunks. Add the raisins, walnuts, a good splash of GOYA® Extra Virgin Olive Oil, mix and stuff the turkey.

Beforehand, baste the whole inside of the turkey with the spice mixture. Baste the outside of the turkey with the same mix.

When the turkey is stuffed, place in the oven at 325 degrees F for 13-15 minutes for each pound of weight, or until the internal temperatures (checked with a thermometer inserted between the thigh and breast) reaches 165 degrees F.

Halfway through the cooking time, once the skin has turned golden, cover the top of the turkey with foil to avoid the breast becoming dry.

When it is ready, remove from the oven and leave to rest for 30 minutes before cutting. Reserve the juices released from the turkey when cooking to make the sauce. ¡Puedes encontrar la receta y los ingredientes de la salsa para el pavo en nuestra web!

Thanksgiving turkey sauce recipe : Place the turkey neck, heart, liver and gizzards in a pan and cover with water. Cook for 1 hour on a low heat until the meat is well cooked.

Next, use a slotted spoon to remove the giblets from the water and put aside.

When they have cooled, remove the liver and discard because it has a very strong flavor.

Remove the meat from the neck and giblets and discard what is left.

Cut the meat into small pieces and set aside for the sauce.

When the turkey has finished cooking, take the juices left in the tray and pour into a jug.

Now, in a pan add a cup of the juices from the turkey, along with ½ cup of flour and mix until a smooth paste is formed. When it begins to brown, add 4 cups of stock and another cup of the turkey juices.

Continue to stir until it thickens.

In a pan, add a splash of GOYA® Extra Virgin Olive Oil and when hot, add the mushrooms in slices and sauté.

When ready, add to the sauce and stir. Season to taste and enjoy!