2 liters of chicken stock
1 liter of white wine
Small french onions
Clean the turkey and spread with Castillo de Canena Family Reserve Picual.
Bake in the oven at 180 degrees during approximately 2.5 to 3 hours, depending on if you like pretty much done or not.
Mix 1 liter of chicken stock, ½ liter of wine 10 cloves and 1 tablespoon of ground cinnamon.
After ten minutes of being in the oven, let’s water the turkey with half of the mixture. Prepare the other half of the liquid and keep watering the turkey every 10 minutes, turning it in order to have all sides browned.
Boil the onions. Sauté them with Castillo de Canena Family Reserve Picual EVOO.
Once the turkey is done, remove from oven, let cool and carve it. Garnish with the onions. Serve the sauce in other part.