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A festive poultry par excellence, the farm turkey carries the Label Rouge and the IGP Gers. It is a delicacy that brightens up festive tables and satisfies palates of all ages.
An exceptional poultry
Among geese, ducks, guinea fowl, chickens, and other capons raised in our latitudes with the greatest care of our farmers, the turkey once a year becomes the queen of Gers poultry.
In the video, direction the Gers hillsides to meet a breeder and his production whose quality inspires the most demanding chefs such as Vincent Casassus of theHotel de France ! An invitation to (re) discover the taste of real turkey at the end of the year holiday meals:
The secret of a successful recipe
The great chefs will tell you, it's all about the quality of the product. Here its strain is yellow and its plumage black. Pampered in spring, the Gers turkey is fattened with corn. For more flavor, it can be matured.
Here is a very simple idea of preparation:
- Make a stuffing to your liking (sausage meat, turkey liver and gizzard, mushrooms, garlic).
- Stuff the turkey, salt and pepper.
- Bake in the oven preheat to 190 ° and cook for 3 hours, basting.
- Serve with its exquisite juice.
- Bon appétit!
Close to Auch, buy your festive poultry at the Firm Cotton !
