Dindonneau à la Bourgeoise (Young Turkey à la Bourgeoise)

Ingredients

• 1 dindonneau (young turkey)
• garnish à la Bourgeoise
• braising stock

Instructions

1. Braise the turkey poult three-quarters through, then change it to another utensil.
2. Surround it with a garnish à la Bourgeoise whose elements are more or less cooked.
3. Skim the fat from the braising stock and strain it over the bird and its garnish.
4. Complete the cooking gently.
5. Glaze the turkey poult at the last moment and dish it with a few spoonfuls of reduced stock around it.
6. Serve the garnish separately.