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Christmas turkey with forest fruits


the skin of a half-orange

Cooking Setting:

Turkey (3 cooking phases)

  • Temperature: 95ºC
  • Time: 15 minutes
  • Humidity: 100%.
  • Chamber temperature: 160ºC
  • Core temperature: 70ºC
  • Humidity: 20%.
  • Chamber temperature: 200ºC
  • Core temperature: 80ºC
  • Humidity: 0%.


First, salt and pepper the turkey inside and out and place the different aromatic herbs inside. Secondly, chop the rosemary, sage and orange peel, add the salt and pepper and mix with the butter until a homogeneous paste is obtained. Spread the turkey with the resulting flavoured butter.

Cook in the mychef combi oven in three stages: at 95 °C for 15 minutes with 100% humidity; at 160 °C with 20% humidity up to 70 °C at the heart and to give the turkey a toasted finish; at 200 °C up to 80 °C at the heart with 0% humidity.

To prepare the sauce, poach the onion cut into small cubes together with butter. Add the red wine and sugar. Allow to reduce. Then add toasted flour and turkey bouillon. Leave to reduce until you get the right density and set aside.