• 7 tablespoons (100 g) butter, plus extra for sautéing the onions
• Sea salt and freshly ground black pepper

Look, roasting a turkey is not that easy. Because of its size, different parts of the bird will cook differently. So after all your effort you’ll often end up with a dry turkey breast or undercooked legs. Why don’t you go easy on yourself and choose guinea fowl instead? They are a bit smaller than turkey, but if you have a table full of dinner guests you can simply cook two or three birds. The