Elaboration:

Sourdough:

Put the bread flour, yeast and milk in a bowl. Mix until you get a small compact ball. The mase madre is the basis of the preparation. In this recipe we will not use common flour because the force flour has more protein, which provides a fluffier end result.

We will place the dough in the bowl, cover with film and let it rest for 3 – 4 hours at room temperature or overnight in the refrigerator. It is recommended to let it rest for about 30 minutes before putting it in the refrigerator to start the fermentation. If we don’t, the process occurs the same but more slowly.

Aromatic milk:

First, season the turkey inside and out and place the different aromatic herbs inside. Second, chop the rosemary, sage and orange peel, add the salt and pepper and mix it with the butter until you get a smooth paste. Brush the turkey with the resulting flavored butter.

Cook in the mychef professional oven in three phases: at 95 ° C for 15 minutes with 100% humidity; at 160ºC with 20% humidity until reaching 70ºC at core and to give a roasted finish to the turkey, at 200ºC until reaching 80ºC at core with 0% humidity.

To prepare the sauce, poach the onion cut into small cubes together with butter. Add the red wine and sugar. Let reduce. Then add toasted flour and the turkey broth. Allow to reduce until the appropriate density is achieved and reserve.

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Plating:

Remove the turkey from the oven and serve it in a bowl. Then decorate with fresh berries and aromatic herbs.
Finally, present the traditional Christmas turkey on the table and chop it in front of the diners.

Serve and accompany with the turkey consommé reduction sauce.