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Dindarella Turkey

Christmas Turkey Dindarella: good conformation, without feet, neck or head and completely eviscerated.

Celebrate with AIA and cook the Turkey Dindarella this way:
Dindarella alla Veneta


- 1 AIA Dindarella,
- 150 g lean pancetta sliced thin,
- 60 g butter,
- 3 tablespoons oil,
- Salt,
- Freshly ground pepper,
- A few sage and bay leaves,
- 3 ripe pomegranates

wrap the Dindarella with the pancetta slices, tying them on so they do not come off during cooking; place in a baking pan with butter, oil, salt, pepper and a sage and a bay leaf. Roast at 190° for 2 hours, basting occasionally with the pan juices.

At the halfway point, pour the juice of 2 pomegranates over the AIA Dindarella. When done, carve into serving portions and arrange on a heated platter, pouring the cooking juices over. Garnish with the third pomegranate and serve immediately.

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