Stuffed Turkey With Chips

Preparation:

Preparation: Remove the giblets from the turkey, place them in a saucepan with an onion, peeled and quartered, the bay leaf and as much water as needed to cover everything and bring to the boil over moderate heat. At this point, close the container and let it simmer for 1 hour. Gently melt 40 g of butter in a pan and fry the second finely chopped onion over moderate heat until it is lightly browned, then transfer it into a large bowl. When the giblets are ready, drain them, reserving the broth, and add them to the sautéed onion. Also add the minced garlic, the meat, the breadcrumbs, the sage, the grated rind and the juice of half a lemon and mix everything together until you get a homogeneous mixture. Finally, add the beaten egg and season with salt and pepper. Stuff the turkey with the prepared mixture, secure the flap of skin on the neck and abdominal cavity with a wooden toothpick to prevent the stuffing from escaping during cooking, then place the bird in a pan that can easily contain it. Wet it with the rest of the melted butter, sprinkle it with salt and pepper and cook it in the preheated oven (180 degrees) for 3 hours and 15 minutes. When the turkey is well browned, cover it with a sheet of tin foil so that it does not darken too much; from time to time wet it with its cooking juices. When there are 1 hour and 30 minutes left to finish cooking, put the peeled chips in the pan as well. Finally, remove the turkey from the oven, let it rest for 10-15 minutes, then transfer it to a serving plate and garnish it with the fries. Garnish with the small bunch of watercress and serve piping hot, together with blueberry jelly, baby carrots, sprouts with almonds and a sauce prepared by mixing the cooking juices from the meat with a ladle of stock from the giblets.