1 tablespoon vegetable oil
1 cup white wine
3 tablespoons light brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 cup chopped celery
1 cup chopped onion
1 cup celery leaves, sliced
1 teaspoon dried basil leaves
1 teaspoon paprika
1 teaspoon dried sage
2 tablespoons allspice
1 cup freshly grated Parmesan cheese
In a large plastic pot, heat oil over medium heat. Add white wine and brown sugar; stir, scalding and lowering heat continuously. Bring to a boil. Reduce heat and simmer for about 4 minutes. Remove the pan from heat; stir in salt, paprika, basil, oregano, marjoram, celery, onion, celery leaves, basil, paprika, sage and allspice. Stir well. Set aside.
Heat oven to 350 degrees F.
Stir cooked celery into pan drippings and to desired thickness. Pour about half the wine mixture into the center of the pan. Using a 2 ounce spoon, spread about half of the turkey mixture onto the center of the blanket.
Bake in preheated oven for 38 to 42 minutes, or until meat thermometer reading registers 140 to 145 degrees F (70 to 80 degrees C) two minutes into the bottom of the halves. Adjust oven temperature to 300 degrees F (150 degrees C) to prevent burning. Remove foil tightly to prevent accidental seizing. Place meat on foil or broile shaping helpfully in center of pan. Begin broiling to even browning. Allow meat to cool on foil to room temperature. Broil adds dramatic contrast to the braided blanket.
Remove meat from pan spreading it over white wine mixture. Brush remaining 1/3 cup of wine mixture onto the flank and fries. When hungry, brush processed cheese onto portions on both sides to show crossing fat. Frying the fattier side helps to maintain a good spring within the leg, reducing flare.
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