15 min
4 hours
8
Ingredients
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Directions
Cook the roast turkey frozen.
- Preheat the oven to 325ºF.
- Remove the plastic bag.
- Do not remove the net inside.
- Place the roast turkey on a rack in a shallow roasting pan.
- Brush it with olive oil to prevent the skin from drying out.
- Season it with salt and pepper to taste.
- Add 2 cups of water to the bottom of the roasting pan.
- Do not cover the roast turkey.
- Cook for 4 hours or until a meat thermometer indicates 165 °F (74 °C).
- Make sure there is always water in the bottom of the roasting pan. Add more if necessary.
- Meanwhile, prepare the sauce.
- In a large skillet, heat the butter over medium-high heat and cook the shallots for 2 minutes.
- Deglaze with wine and reduce by half.
- Add the cranberry sauce, mix well and keep warm.
- Once the roast turkey is cooked, let it rest for 15 minutes before removing the net and slicing it.
In a large pot of boiling salted water, cook the gnocchi for 8 minutes. Drain well.
- In a large skillet, heat the butter over medium heat and add the gnocchi and spices.
- Add salt and pepper to taste.
- Cook the gnocchi for 5 minutes, stirring regularly until they are golden brown.
- Serve the sliced roast turkey with the pan-fried gnocchi and a generous portion of cranberry sauce.