Roasted Turkey With Orange

Preparation:

Preparation: Tie the meat with a few turns of white kitchen string. In a saucepan, melt the butter with two tablespoons of oil and brown the chopped onion, celery and carrot. When they are golden lay the topside roll and turn it several times so that it browns on all sides. Meanwhile, peel the oranges and blanch three or four pieces of peel for a few minutes. As soon as the turkey is golden brown, wet it with the wine and the orange juice filtered through a sieve. Add the blanched zests. Salt and pepper. Leave to cook over low heat, covered, for an abundant hour. Remove the rump from the container, cut it into slices and put them on a serving plate. Remove the cooking liquid with a little water, if necessary thicken it with a pinch of flour, add the cream and season with a little pepper. Coat the slices with this sauce and decorate the dish with peeled orange wedges. Accompanying wines: When citrus fruits are predominant in the preparations, pairings with full-bodied white wines are recommended: Ronco Delle Acacie VdT Del Friuli, Poggio Alle Gazze VdT Di Toscana, Bianca Di Valguarnera VdT Di Sicilia.