Step 1

Preheat the oven to 250°/482°F and in the meantime pull the turkey out of the fridge. Remove it from the fridge in advance it allows the meat to soften and therefore to bake faster and better in the oven not having to withstand a drastic temperature change.

Step 2

Season the turkey with salt and pepper to taste, then place it in a large roasting pan with the broth or water.

Step 3

Put the turkey in the oven with the breast downwards and lower the temperature to 190°/374°F. Leave in the oven for at least 3 hours and a half, but every 45 minutes pull out the turkey from the oven and sprinkle with his own cooking liquid using a spoon so as to prevent it from drying. In the last 40 minutes of cooking you can brush back the chicken with butter or oil to allow the skin to become even more crispy.

Step 4

The turkey is ready when the meat temperature is about 80°/176°F in the middle (check the temperature with a thermometer or removing a little bit of skin to see if the meat is white and well cooked). Once ready, transfer the turkey into a clean pan and let it cool at a room temperature for at least 30 minutes so that the cooking liquid will be absorbed and, at the time of cutting it, the turkey will not tear apart.

Step 5

Prepare the gravy making simmer the cooking liquid of the turkey together with a glass of white wine in the pan where the turkey has been cooked without forgetting to scrape the bottom of the pan to give more flavor to the sauce.

Step 6

Serve the turkey with the gravy after cutting it to pieces.