- Turkey - 1 piece (of any size, just to fit in the oven)
- Broth - 2 Cups
- Butter - To taste
- Lemon - 2-3 pieces
- Garlic - 6-8 Zubchikov
- Salt, pepper - To taste
- Spices and dried herbs - To taste
1. Wash the turkey and clean it from the entrails. Cut and rub with salt and pepper. After that, rub into the carcass melted butter and seasonings. Inside the carcass put cloves of garlic and lemons, cut in half. The oven should be heated to 230 degrees. In a deep pan, pour two cups of broth. Put a grate on the baking sheet. The turkey is already laid on the grate itself. Put in the oven and reduce the heat to 150 degrees. 2. You need to calculate the cooking time of your turkey. Calculate at the rate of 13 minutes for 450 g of carcass weight. But this time is relative. We turkey in 7 kg baked about 4 hours. When half the scheduled time has passed, check the availability of the turkey. After every 40-45 minutes, the turkey needs to be turned over. To do this, pull it out of the oven and pour juice from the pan. When you are ready to stay for about an hour, pour the carcass with butter. This will give the skin a beautiful golden color. 3. How to check the readiness of a turkey? Pierce the carcass with a toothpick in three places - the breast, the outer thighs, the inside of the thighs. If the juice comes out with the sap, then it is not ready yet. If the carcass is not reached yet, reduce the heat in the oven to 70 degrees and put the carcass back for 20-30 minutes. Just do not doubt, the turkey will turn out right.
Servings: 12-16