Preparation : Choose a good
quality, quick roasting bird. Peel the onions and carrot, and cut them into 4
pieces each.
Put the Turkey in a pan with the onios, carrot, margarine,
peeled garlic and water. Cover and put on heat. When the water starts boiling,
remove the pan from heat and put in a hot oven. Some time later, turn the turkey
over and cook until it becomes tender. When the turkey is tender remove the
cover. Baste the turkey occasionaly.
When
cooked, take the turkey out of the oven, put in on a serving dish and separate
the different sections (breasts, legs, wings etc.) Puree the sauce remaining in
the saucepan and serve the roasted turkey either topped with the sauce, or serve
the sauce separately. |