To prepare the turkey and make it very juicy it is convenient to use a roasting bag like chicken ones but in a large size. You can find them in gastronomy stores or American food stores. To make the turkey juicy, before baking we spread it with olive oil, season it with salt and pepper and stuff it with apples.
We line the tips of the legs with aluminum foil so they don’t burn and we put it in the roasting bag. Chop the celery and onion into coarse pieces and add them to the turkey. We close the bag and put it on a baking tray.
We bake the bag at 175ºC for 2 and a half hours, placing the tray in the central area, taking care that the turkey does not touch the heating elements on top. After two hours, we put a sheet of aluminum foil over the breast so that it does not burn excessively. After 2 and a half hours, we turn off the oven but leave the turkey inside until ready to serve.
While the turkey is cooking, we can advance all the accessories that must be served at Thanksgiving dinner. He stuffed either stuffingit can be put and cooked inside the turkey, but Most Americans cook it in a casserole and then serve it on the side as a side dish.because it is much more comfortable and so the turkey does not dry out.
To do it, sauté the bacon with the very finely chopped onion, and when it is transparent, add the corn bread crumbs and the broth, mixing for a few minutes until it becomes a moist dough. If you can’t find the typical pan de maiz and in your area they don’t make corn bread, you can replace it with loaf bread crumbs.
Others accessories and garnishes, that is, mashed potatoes, sweet potatoes, cooked corn on the cob, do not need further explanation. It is also tradition to decorate the house with motifs that show turkeys, even on the napkins, as you can see in the photos.
When everything is ready, we open the roasting bag and collect the juices with the celery and onion, reducing it to make the sauce gravy. The turkey We do not carve it as if it were a chicken in slices, but we cut slices starting at the breast. The thighs, wings and other prey are boned so that each diner can only serve the meat.