TURKEY AT THE DIJONNAISE OF GRANNY

 Turkey
 mustard of Dijon
 margarine
 flour
 sage or grass with the taste
 salt, pepper

 1 To avoid turkey. 2 to place It on a grid of cooking with bottom.
 3 to drain Well turkey using a clean linen or papers absorbents.
 4 To take a small bowl to be mixed.
 5 To put 3/4 to 1 cup margarine according to the size of turkey.
 6 To add 3 or 4 generous cuillérées to mustard table of Dijon.
 7 To add flour while stirring up until obtaining a peanut butter consistency (approximately 1/2 cup).
 8 To then put grasses at the taste with salt and pepper, to mix well.
 9 To completely freeze turkey with this mixture using the back of a spoon or with the hands.
10-to put a little water at the bottom of the grid and to cover with metal paper.
11-to cook according to the usual method according to the weight of turkey.
12-to discover for the last hour of cooking.
 The mixture forms a beautiful crust gilded during cooking and this one seals the natural juice of turkey inside. The turkey is never dry
and the mustard of Dijon tenderizes the flesh while raising the taste.
 The appearance of turkey allows a beautiful presentation table.