- salt - 6 items. spoons (sprinkling)
- fresh rosemary - 1 Art. spoon
- fresh sage - 1 Art. spoon
- fresh thyme leaves - 1 st. spoon
- small laurel leaves - 3 pieces (sprinkling)
- black pepper peas - 1 teaspoon (sprinkle)
- finely grated lemon peel - 1 teaspoon (sprinkle)
- turkey - 1 piece (6,3-7,2 kg)
- large bulb - 1 piece
- large stalk of celery - 1 piece
- lemon - 1 piece
- fresh rosemary - 1 Art. a spoon
- fresh sage - 1 Art. a spoon
- fresh thyme - 1 st. a spoon
- butter, room temperature - 1/2 cup
- unsalted chicken broth - 2 cups (or more)
1. Make a sprinkle. Grind rosemary and sage. It is large to break the bay leaf. Crush the bell peppers. Mix salt, greens and pepper in a bowl. Sprinkling can be done in advance for 1 week, cover and put in the refrigerator. Add lemon zest directly before use. 2. Wash turkey inside and out, do not dry. Grate the turkey on the outside with half of the sprinkling, left with a sprinkling rub the turkey from the inside. Put the turkey in a large bowl, close the lid tightly and put in the refrigerator for at least 24 hours or up to 48 hours. Preheat the oven to 220 degrees with the rack at the bottom. Wash turkey inside and outside, dry well with paper towels. Chop onion, celery and lemon. Mix onion, celery and lemon with herbs. Lubricate the mixture with turkey inside and outside. Using the kitchen twine, freely tie the legs together. Lay the turkey breast down on a baking sheet or into a mold. Lubricate with butter. Pour the broth. 3. Bake the turkey in the oven for 45 minutes. Take the turkey from the oven, lower the temperature to 160 degrees. With paper towels, turn the turkey breast up. Continue baking for 1.5-2 hours until the thermometer registers 74-78 degrees. Take the turkey from the oven, cover freely with foil and let stand for 30 to 45 minutes before slicing.
Servings: 8-12