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THE RECIPE
TURKEY WITH TOP BALSAMIC CREAM WITH POMEGRANATE AND VANILLA
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COOKING DURATION
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SERVES
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DIFFICULTY
INGREDIENTS
- 1 turkey about 2 kilos
- ½ cup Horio cow butter
- 2/3 cup Horio Koroneiki variety Olive Oil
- 5 dried sage leaves
- salt and pepper
- ½ cup TOP balsamic cream with pomegranate and vanilla
EXECUTION
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Wash, sweep and salt the turkey. Then put the half of the Horio cow butter in the turkey’s belly and tie with string.
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Grease a deep baking dish and place the turkey. Brush the turkey with the remaining butter, drizzle with Horio Koroneiki variety Olive Oil and sprinkle with sage.
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Cover with foil and add 2 cups of hot water. Preheat the oven to 160o C and cook for about 1 ½ h.
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Make sure to sprinkle the turkey with its own juices so it does not dry out. Half an hour before the end of the time, uncover.
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In a pan drop 1 tablespoon Horio cow butter and saute the TOP balsamic cream with pomegranate and vanilla.
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Serve the turkey after cutting in 8 portions and drizzle the balsamic cream sauce.
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
INGREDIENTS
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH POMEGRANATE AND VANILLARECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH POMEGRANATE AND VANILLAINGREDIENTS
- 1 turkey about 2 kilos
- ½ cup Horio cow butter
- 2/3 cup Horio Koroneiki variety Olive Oil
- 5 dried sage leaves
- salt and pepper
- ½ cup TOP balsamic cream with pomegranate and vanilla
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
INGREDIENTS
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