Pot-Roasted Turkey

To prepare the pot-roasted turkey, first tightly tie the breast with kitchen string 1. Here you will find all the details of this procedure: how to tie a roast. Insert a sprig of rosemary 2 and two bay leaves 3, washed and dried. Place them in the ties.

Transfer the meat to a pot, pour in the white wine 4, add the extra virgin olive oil 5, and two unpeeled garlic cloves 6.

Season with salt 7 and pepper 8. Turn the meat so that it absorbs all the flavors 9.

Peel an onion and add half of it to the pot 10. Clean the celery and a carrot and add them to the meat 11. Wash the parsley and add it to the other ingredients 12.

Cover the pot with a lid and let it marinate in the fridge for 30 minutes, turning the meat after 15 minutes 13. Put the pot on the stove, over medium heat, to evaporate the alcohol from the wine 14. Then add enough water to completely cover the meat 15. Close the pot with the lid and continue cooking over low heat for another 60 minutes or until the liquid has reduced by half.

Remove the meat from the pot and transfer the cooking juices to a bowl, add the flour 16 and blend with an immersion blender 17. Pour the cooking juices into a pan and cook for a few minutes over low heat to thicken 18.

Put the butter in the pot 19, add the meat, and sear for two minutes on each side 20. Let it cool and remove the kitchen string before slicing 21. The pot-roasted turkey is now ready, serve it with the cooking juices.