Description of preparation:
To make the turkey more fragrant, you can rub it with a mixture of herbs and spices, and put half a lemon and garlic cloves inside. After you get the turkey out of the oven, it is recommended to cover it with foil and leave for half an hour. Thanks to this little trick it will be much easier to cut a carcass. Beat the turkey before serving, start with the wings, then separate the hips, and last of all – the breast. Enjoy your meal!
For lunch / For dinner / On the holiday table
Bird / Turkey
Hot dishes / Whole dishes
An hour before cooking, take the turkey carcass out of the refrigerator, rinse it with warm water, remove the giblets and place on a frying rack.
Preheat oven to 220 degrees. Rub the turkey with salt and black pepper, pour broth into the roasting pan.
Place the bird in the oven and immediately reduce the temperature to 180 degrees. Every 45 minutes, take the roaster from the oven and pour the melted butter over the turkey. This technique will give a beautiful golden crust, and also allow the turkey to cook evenly.
A carcass weighing 6 kg is prepared for about 3.5 hours. But you can check the readiness of the dish in an hour and a half from the start of preparation. Readiness check in three places: on the breast, the outer and inner side of the thigh.
Enjoy your meal!
Categories: Christmas Cookies