The first thing we need to do is rinse the
turkey thoroughly, inside and out and leave it to drain properly. Then
season it inside and out.
With your hand, rub the
red wine into the turkey inside and out. Repeat this process every few
minutes, when you get a chance, whilst making the stuffing.
Firstly fry the bread in
a frying pan with olive oil from Lower Aragón. Once they are golden,
remove them from the frying pan and sprinkle them with fortified wine
from Lower Aragón.
In the same frying pan
and with the same olive oil, fry the onion until golden. Once it's
golden, add them to the bowl with the bread.
Add the chorizo and the
serrano ham from Teruel (both slighlty sautéed) to the mix.
Finely chop the
hard-boiled eggs and the olives and add them to the mixture as well.
Mix the mixture
thoroughly and then use it to stuff the turkey. To give the turkey a
better shape, stuff the neck too. Sew the skin of the turkey back
together again so that the stuffing doesn't fall out whilst it cooks.
Place the turkey in a
deep ceramic oven dish and drizzle it with olive oil from Lower Aragón
and put the tray on a high heat to golden the turkey little by little.
We have to make sure
that we keep turning the turkey so that it goes golden all over and
doesn't stick to the dish.
When it's golden all
over, stand it up right (with the breasts facing upwards) finely chop a
medium onion and add it to the olive oil.
For the sauce to sprinkle over
the turkey; mix together, with the help of a blender,
the garlic, parsley and a little bit of red wine from. Once blended, add
the rest of the red wine.
Sprinkle this sauce over it half an hour or so after we have finished
cooking the turkey.
If the turkey is very
golden already, you will need to cover it with aluminium foil, without
closing it completely so that it doesn't cook any more.
Leave it on a low heat
for half an hour maximum. Baste the turkey every now and then with the
Once cooked transfer the
turkey to a serving dish while we strain the sauce. Wait until the sauce
cools a bit, so that the fat starts to separate and we can remove as
much as possible. Once you've removed as much fat as you can, sprinkle
the sauce over the turkey.