- Turkey - 5-10 Kilograms
- Kosher salt - 2 items. spoons
- Black pepper - 1 Art. a spoon
- Seasonings for poultry - 1 Art. a spoon
- Bulb - 2 pieces (cut into large pieces)
- Celery - 3 pieces (coarsely chopped)
- Carrots - 2 Pieces (coarsely chopped)
- Sprigs of a romary - 3 pieces
- Sage bunch - 2 pieces
- Oil - 1 Piece
Cut the onions, celery and carrots. Make seasoning, mix 2 tablespoons. kosher salt, 1 tbsp. black pepper, 1 tbsp. seasonings for poultry. Remove the insides from the turkey and rinse the bird with cold water. Pull the wings forward and tuck them under the breast so that they do not burn out. Take the turkey by the feet and salt well inside. Add the rosemary, sage and place the vegetables inside (how many fit). Tie the legs of the bird and dry with a paper towel skin. Separate the skin from meat. Start with your fingers and then, gently, with a shovel. Be careful not to tear the skin. Place under the skin 2 tbsp. butter (1 on each breast). Now, rub the rest of the oil over the skin. Then in a deep baking sheet lay out the remaining vegetables and lay a turkey on them. Add about 2 cm of water (or broth). Place the foil on the breast without pressing it. It will have to be removed an hour before it is ready to give the breasts brown. Prepare a turkey at a temperature of 160 ° C, for 15-20 minutes for 450 grams of weight. It is better to use a meat thermometer to get the perfect result. It will be ready, when in the thickest part of it the temperature will be 73 ° С. When ready, take out the turkey and cover, quickly, with foil. Now let's rest for 20 minutes. And you can serve to the table, a pleasant appetite.
Servings: 8-12