In Thanksgiving the turkey is a MUST! This year we have opted for a different filling & a cranberry sauce that will delight everyone 😉
Clean the turkey well and season it. With a brush, coat with Castillo de Canena Family Reserve Picual extra virgin olive oil.
Put in a tray with some chicken stock and bake in the oven at 180 degrees during 3 hours approx, depending on how bit the turkey is.
Once out of the oven, coat again with Family Reserve Picual EVOO.
INGREDIENTS: 100g chopped bacon, chopped celery to taste, corn bread in small pieces, Provencal herbs, a chopped onion, walnuts, Oak Smoked Arbequino olive oil… our blue bottle! (Do you know how we smoked the EVOO?)
PREPARATION: Put all the ingredients together in a frying pan. With low heat, keep adding the smoked olive oil until the bacon is browned and the bread is textured. Now just stuff the turkey!
INGREDIENTS: 1 jar of blueberry jam, the juice of 2 oranges, half orange zest, half lime zest, a pinch of ginger zest, fresh cranberries, olive oil Arbequina&Co 01.
PREPARATION: Mix all the ingredients except the olive oil, and put to the fire stirring to mix well. Then add few droplets of olive oil Arbequina&Co 01. Serve with the turkey and enjoy!
*A funny animation of the recipe: