Cut the meat of the breast and turkey thighs into strips.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make turkey galantine: |
| 1 ud. turkey (from 3 kilos, and boneless) 750 to 1000 gr. Salchicha (meat) salt pepper spices mixed (a mixture of four) 100 gr. bacon (cut into long and thin strips) corteza (pork) caldo de Ave 2 ud. carrot 2 ud. Onion (punctured with 3 nails) 1 ud. HERBA BANKE 3 soup spoon wine from Porto |
Ingredients to make turkey galantine:
2. finely chop the remaining meat, mix with sausage meat and season generously with salt, pepper and four spices.
3. extend the skin of the turkey and cover it with the strips of meat, alternating white meat with dark meat.
4. Salpimentar.
5. Cover with fat bacon strips, and then with the filling.
6. Take inside the skin of the wings and legs, and then sew the edges of the skin to form a long sausage.
7. Cover the bottom of a large saucepan with the pork bark.
8. Put the galantine, cover generously with broth and water and add carrots, onions, pepper grains and herbal bouquet.
9. Salpimentar.
10. Bring to boil, cover and cook over low heat for about three hours, until the galantine is firm.
11. Let cool until it is tempered in the cooking liquid.
12. Drain the galantine and place it under a table with a weight of 1 to 2 kl on top.
13. Cool.
14. strain and misunderstand the cooking fluid.
15. Boil to reduce it, until it becomes gelatin.
16. Cool, add the port, stirring and refrigerate until it sets.
17. Reserve the cold galantine in the fridge for 48 hours, and then serve accompanied by the chopped jelly.
