A step-by-step recipe for cooking a traditional Christmas turkey, baked in the oven. Share with friends: 
Time: 3 hours. 15 minutes. Difficulty: medium Servings: 10-12 Recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- One (6 – 7 kg.) Frozen young turkey
- 4 l vegetable broth
- 1 tbsp. coarse salt
- 1/2 tbsp. brown sugar
- 1 tbsp. l black pepper peas
- 1.5 tsp whole pepper
- 1.5 tbsp. l candied ginger, chopped
- 4 l ice water
- Ice
- Vegetable oil, for frying
Recipes with similar ingredients: turkey, brown sugar, pepper black peas, allspice, ginger root
Recipe preparation:
- Two to three days before baking: start defrosting turkey in the fridge.
- In a large saucepan, mix the broth, salt, sugar, black pepper, allspice and ginger and bring to a boil, mix. Take off from the fire. Cool the marinade to room temperature and place in fridge.
- The night before baking: if desired, tie your legs turkey cooking twine. Mix marinade, water and ice in a bucket on 20 liters. Immerse the thawed turkey in the marinade, breast down. If necessary, press down so that the bird is completely immersed in the marinade, cover and refrigerate. Turn the bird over once in the middle of pickling.
- Roasting day: heat the oven to 260 ° C. Get out brine turkey and rinse it inside and out with cold water. Pour brine.
- Place the bird on the wire rack in the pan and dry it with paper towels. Oil the turkey with vegetable oil. Roast the bird on the lowest shelf of the oven for 30 minutes.
- While the bird is frying, fold the foil in two layers and tightly cover the turkey breast.
- After 30 minutes, reduce the oven temperature to 180 ° C, insert culinary thermometer in the thickest part of the breast and bake until until the temperature reaches 70 ° C. Use foil in
Time for preparing
if the bird starts to burn. To cook you turkey need 17 minutes for every 450 grams bird weight.
- Remove the turkey from the oven, lightly cover with foil, and let rest for 15-30 minutes. Butcher the bird and Serve. This dish goes well with red wine. merlot.
