Weight2,5kg

Turkey Dindarella

Turkey Dindarella for Christmas, well-formed, with no legs, neck, or head completely eviscerated.

Celebrate with AIA and cook the Tacchina Dindarella like this:

VENETIAN-STYLE DINDARELLA

Ingredients:
- 1 AIA turkey
- 150 g lean bacon, sliced thin
- 60 g butter
- 3 tablespoons oil
- salt
- ground pepper
- a few leaves of sage and bay leaf
- 3 ripe pomegranates

Preparation:
Wrap the turkey with the bacon slices, tying them so they don’t come loose during cooking, then place it in a baking dish with butter, oil, salt, pepper, and one leaf of sage and bay leaf. Bake at 190°C for 2 hours, basting from time to time with the seasoning that forms in the pan.
Halfway through cooking, pour over the AIA turkey the juice of two pomegranates. When fully cooked, cut it into pieces and arrange them on a warmed serving platter, spooning over the cooking juices.
Garnish with the third pomegranate and serve immediately, very hot.

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