decomer

1. Lavei bem o Peru e reservei

2. Coloquei os elementos da salmoura numa panela  no fogo e desliguei assim que  começou a ferver.

3. Coloquei numa vasilha grande que coubesse o peru e envolvi com filmito e deixei  de molho por 40 min (não passe disso)

4. A partir daí comecei a usar a técnica do Cozinha pequena: passei  pimenta do reino em todo o peru,

5. Descolei (isso mesmo!) a pele do Peru (pensei que iria ser difícil , mas não foi) e dentro da pele recheei com a manteiga de ervas.

6. Voltei  a usar a receita do panelinha:

- fiz o molho para assar:

derreti a manteiga com o vinho e o limão siciliano, embebi toalhinhas (pode ser  pano de pratos) com esse molho e envolvi todo o peru. Coloquei  dentro  fatias de limão siciliano e botei para assar até dourar, Sempre regando as toalinhas com o molho (que tive que  fazer outras quantidades).. Levei a assadeira ao forno por 30 minutos. Retirei do forno, reduzi a temperatura para 180 ºC (temperatura média) e continuei assando por mais 3 horas. . A cada 30 minutos, retirei o peru do forno e pincelei com o vinho e a manteiga.

7. Quando o peru terminou de assar, retirei a assadeira do forno e, com cuidado, retirei o pano da ave. (Se quiser, decore com ramos de sálvia, pincele-os com o restinho de manteiga e vinho e leve ao forno por mais 10 minutos, apenas para terminar de dourar o peito).
ENGLISH VERSION:

The Christmas dinner this year had merely 7 guests which made cooking particularly easy. I built the menu in this way:
 2. At midnight (a little bit early than that) right after the gift exchange, I served the dinner according to this menu: -
-mini chicken and cream cheese pies served hot
- Sheep Tagine with Moroccan couscous
- Panna Cotta with blueberry syrup for dessert
- Chocolate Cake with Cherries
- Nuts Cake with plums

The recipes are as follows:
 I was inspired by two distinct recipes: roast turkey with tangerine and salvia (panelinha) and roast turkey with herb butter and Sicilian lemon (cozinhapeque na). I confess it was the best turkey I have eaten. ingredients:
 1 turkey (I used the pre-seasoned kind)
 1 Sicilian lemon herb butter
for the marinade:
1 --cup of salt
1/2 cup sugar
2 onions cut in 4 parts
6 cloves of galric
1 bunch of salvia
5 3 indian cloves
1 tablespoon of ground black pepper
the juice of an entire citrus fruit: tangerine or orange
 to cook the turkey: 100g of butter
1/2 cup of white wine
1 tangerine
 bunches of salvia
 to make it:
 1. wash the turkey well and put it aside
2. cook the ingredients for the marinade until boiling
3. put into a large bowl that is deep enough for the entire turkey to be submerged
4. submerge the turkey and cover with clear plastic wrap for no more than 40 minutes
5. with your fingers, detach the turkey skin from the meat and fill the space with the her butter
6. I went back to using panelinha's recipe:
-melt the butter with white wine and the sicilian lemons
-soak a cloth with this sauce and wrap the turkey in it
-under this cloth insert lemon slices
 -bake until golden, occasionally re-soaking the towel (you may have to make more sauce)
-the pan remained in the oven for 30 minutes
-remove from the oven and reduce the temperature to 180C and there the turkey remained for 3 more hours - every 30 minutes the wine and butter sauce was brushed onto the turkey
7. when the turkey was done baking, the cloth was carefully removed from the bird. ( if desired, decorate with bunches of salvia and brush with sauce, place in oven until the skin is golden, about 10 minutes)