A red turkey from the Ardennes paired with Ardennes beer… It's a real explosion of typically Ardennes flavors that we offer you here. Do not resist!
Worthy of the finest tables
The red turkey is a hardy breed introduced in the Ardennes from the XNUMXth century. Its originality and its taste very quickly destined it for royal tables or at least the best tables.
She was on November 26, 1570 on the table of Charles IX, came to the Ardennes for the celebration of his wedding with Elisabeth of Austria, at the basilica of Mézières.
Royal table we tell you!
Tasty and meaty
Yet the red turkey almost disappeared to the detriment of poultry breeds considered more productive. Fortunately, an Ardennes breeder has relaunched his production to the delight of our taste buds. Tasty with very fleshy thighs, the Ardennes red turkey is now on all the good Ardennes tables.
The recipe
- In a large casserole dish, melt the fat then brown the red turkey on all sides.
- Remove it and put the onions and celery stalks cut into julienne in its place.
- Moisten with the two bottles of Ardennes beer and the chicken broth.
- Season with salt and pepper and add the thyme and bay leaf.
- Cook the turkey in a casserole dish for about two and a half hours.
- Take the turkey out, cut it up and keep the pieces warm.
- Take 1/50 liter of cooking juice, add the fresh cream and a handled butter (50 g of butter, XNUMX g of mixed flour).
- Brown the slices of bacon and arrange them around the pieces of turkey.
- Serve the sauce on the side.
Tagliatelle and craft beer can accompany this dish.
Enjoy your meal !
© Recipe courtesy of Jean-Michel Devresse
Boutique “Ardennes de France”
EARL Godefroy – La Dinde Rouge des Ardennes
EARL Vassigneaux
