For the pâté of turkey livers

Cut the liver in thin slices, put them on flour. Fuse 1½ tablespoons of butter with sage leaves in a pan, add liver slices and cook it for 5 minutes, twisting it. Add the Porto wine and let the alcohol evaporate.

Add salt and pepper; remove from the heat and whip with the cooking sauce, the rest of the butter and turkey ham till you have a uniform mixture. Sift it and pour into a pan. Cover it with cellophane and keep at 135° F until you serve it.

For the turkey patè

Marinate turkey thighs in cognac for at least 12 hours in the fridge, covered with cellophane. Once taken out, combine the pork lard, seasonings and pepper into a paste. Cover the thighs with this paste, place in vacuum-sealed pouches. Place pouches in a Dutch oven, cover them with hot water; bring the hot water to 195° F, cover the pot and cook for 3 hours. Take out the thighs from pack and eliminate the exceeding fat. Whip the turkey with the cold butter, separate the pieces it and add salt and pepper to taste. Refrigerate for 2-3 hours.

Make a layer of turkey pâté on a cellophane square; place ¼ of the turkey praline (turkey livers) in the middle. Make a ball with the cellophane and refrigerate. When cool, take out the pralines and roll them in the pistachio grain. Refrigerate until ready to serve.

For the cranberry sauce

Wash the cranberries and the orange. In a pan, melt sugar with water and bring it to a boil. Add the cranberries and cook them for 5-6 minutes. Add an orange grate skin and juice. Whip all in the mixer and then strain it. Serve the sauce with the turkey pralines.