3384 Dindonneau à la Bourgeoise


Braise the young turkey until it is three-quarters cooked, change it into a clean pan and surround it with a Bourgeoise garnish which is almost cooked. Remove the fat from the cooking liquid then pass through a strainer over the turkey and garnish; replace in the oven to finish cooking.

Glaze the turkey at the last moment. Place on a suitable dish and surround with a little of the reduced braising liquid.

Serve the garnish separately.