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Roasted Turkey
with Forty Garlic Cloves

Servings: 4 (taking four 250-g portions from the breast meat)
Level of difficulty: Easy
Preparation time: 20 minutes
Cooking time: 4-5 hours

Ingredients

5-kg “Cook from Frozen” Seasoned Exceldor Turkey
40 garlic cloves (4 to 5 heads)
2 cans (28oz) of diced tomatoes (Aurora)
1 orange
3 tbs. of liquid chicken concentrate (like Bovril)
2 large red onions, thinly chopped
6 cups of balsamic vinegar
4 tbs. of honey or maple syrup
4 tbs. of sunflower oil
2 tbs. of fennel seeds
3 tbs. of thyme
3 branches of rosemary
6 sweet bay leaves

1. Separate the garlic cloves, but do not peel them. Submerge and boil the garlic cloves in salted water for 2 minutes. Drain and submerge in cold water. Drain again and dry them off carefully. Set aside. The peel usually comes off on its own.

2. In a large saucepan, brown the garlic cloves and onions. Add thyme, fennel, grated rind of orange and rosemary. Once lightly browned, add tomatoes, vinegar, honey, liquid concentrate and sweet bay leaves. Pour contents into a roaster already containing the turkey. Cover and follow the cooking instructions printed on the Exceldor Turkey packaging.

3. Roast uncovered for the last hour.

4. Remove four 250-g portions from the breast meat (save the rest of the breast and of the turkey for other recipies). Serve with tiny croutons brushed with the tender and fragrant garlic.