Preheat the oven to 170 gr. Lubricate the form (1 kg). Line a rimmed her a strip of bacon so that they are partially over. I have had enough bacon, so the hanging part is a bit short, preferably longer.

In a pan heat the oil and add the onions. Cook it on medium heat a few minutes until soft and transparent. Add the garlic, fry for another minute and set aside to cool.

Place in a bowl the ground Turkey and ground pork.

Add thyme, parsley, pistachios, brandy, allspice, salt and pepper, the yolks with garlic and onions. Carefully stir the minced meat with hand.

Put the ground beef in your form, tamping it. Cover with hanging a strip of bacon. If I had enough bacon, the terrine would be to wrap them completely. Close the terrine top in foil. I forgot to do it, but nothing happened. The form with the terrine, place in a large form in which you pour hot water to half terrina was in the water.

Bake for 1 1/2 hours.

The terrine is ready, remove from the oven and put it on top of the cargo. The author of the recipe suggests to use bricks wrapped in foil. Strange, because not every housewife at hand a brick... But I have the happy coincidence it was! :-D Very convenient! Place the terrine in the fridge overnight. This is the ideal, but I don't have time to do your terrine in advance, so I have just cooled down under the bricks and went to the table.

So the terrine looks entirely.

And so in the section. Bon appetit!