- turkey - 1 piece (main ingredients :)
- oil for frying - 1 piece
- carrots - 200 Grams
- celery - 150 grams
- bulb - 2 pieces
- salt - 1 cup (brine)
- brown sugar - 1/2 cup
- meat broth - 3 liters
- black pepper - 1/2 Art. spoons
- sweet pepper - 1/2 Art. spoons
- water - 3 liters
- apple - 1 piece (aromatic mixture :)
- cinnamon stick - 1 piece
- water - 1 cup
- a branch of rosemary - 4 pieces
- sage leaves - 6 pieces
Mix in the pan all the ingredients for RASSOL (except water). Bring to a boil. Then cool and refrigerate on demand. Thoroughly rinse the turkey inside and out. Place in a bucket or deep bowl, pour brine and water. Cover and leave in a cool place for 6-8 hours. Transfer the turkey from the pickle. Set the oven to maximum fire. Prepare an aromatic mixture: cut apples, onions, cinnamon, rosemary and sage. Throw in a saucepan and add water. Bake for 5 minutes at maximum. Cut the vegetables (main ingredients) and put them in the bowler. Fill the turkey cavity with an aromatic mixture. Put the bird over the vegetables. Bake in the oven for 30 minutes at maximum. Reduce the temperature to an average. Continue to bake for about 2 - 2 1/2 hours.
Servings: 7-9