Roasted turkey stuffed with fruit – a detailed recipe cooking. 
Time: 27 час.40 min Difficulty: medium Amount: 1 turkey In 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.
Contents
Ingredients for the recipe:
For turkey:
- 1 tbsp. salt
- 1 tbsp. brown sugar
- 2 oranges, cut into four parts
- 2 lemons, cut into four parts
- 6 sprigs of thyme
- 4 sprigs of rosemary, for marinade
- 1 (4.5-5.5 kg.) Turkey
- 1 large orange, cut into 8 parts
- 4 tbsp. l (60 gr.) Butter, room temperature
- Salt and pepper
- 1 large onion, cut into 8 pieces
- 1 stalk of celery, cut into large slices
- 1 large carrot, cut into large slices
- 2 bay leaves
- 2 sprigs of thyme
- 2 sprigs of rosemary, for stuffing
- Half bunch of sage
- 3-4 sprigs of parsley
- 1.5-2 tbsp. chicken broth
For broth:
- 1 tbsp. l vegetable oil
- Turkey neck and offal
- 1 large carrot, chopped coarsely
- 1 onion, chop coarsely
- 1 stalk of celery, coarsely chopped
- 1 bay leaf
- 3 tbsp. lightly salted chicken broth or 1 broth cube
- 3 tbsp. water
For the sauce:
- 4 tbsp. turkey broth
- 1 tbsp. dry white wine
- 4 tbsp. l (60 gr.) Butter
- 1/4 Art. flour
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: turkey, brown sugar, Oranges, lemon, thyme, rosemary, onions, celery, carrots, bay leaf, sage, parsley, white wine, flour
Recipe preparation:
- Prepare the marinade: pour into a large pot or bucket 7.5 liters of water add salt, sugar, oranges, lemons, thyme, and rosemary, mix to dissolve the salt and sugar.
- Prepare a turkey: cut off the neck, remove the giblets from cavity and leave for sauce. Rinse the turkey inside and out under cold running water.
- Put the turkey in the pan with the marinade (the marinade should cover the turkey completely) cover and put in a cold place for 4-24 hours.
- Preheat the oven to 160 C. Remove the turkey from the marinade and rinse with cold water. Dry with paper towels outside and inside. Place the turkey in a large baking dish and grate, salt and pepper, coat with vegetable oil, put under the skin slices of orange. Stuff the turkey with onions, oranges, celery, carrots, bay leaves, thyme, rosemary, sage and parsley. Tie the legs of the turkey and turn the breast over down, put a baking tray with a turkey in the lower part of the oven, bake for about 1 hour.
- Remove from the oven, turn over, and pour half a glass broth. Continue baking until cooked, approximately 2.5-3 hours, pouring broth every hour. Check turkey preparedness possible with a thermometer inserted in the thickest part hips. The temperature of the meat should be 75 C. Get the turkey from oven and place on a cutting board, cover with foil, leave for 20 minutes
- Cook the broth: heat the vegetable oil in pan and fry the neck with giblets, about 1 minute. Add chopped vegetables and bay leaf, cover and cook until soft, about 2 minutes. Pour in broth, 3 cups water and bring to a boil. Reduce heat and simmer over low heat, until almost doubled, about 1 hour. Strain broth, remove the giblets and neck, finely chop into slices.
- Prepare the sauce: put a baking dish with the rest of the turkey juice on the stove and turn on the average temperature, pour 1 cup of broth and wine, scraping with a wooden spatula, clean the turkey from the leftovers, add 3 cups of broth and boil. Heat the vegetable oil in a saucepan and add flour, fry until golden brown, pour in, stirring stock and cook until thick, about 10 minutes. Add remaining giblets and season to taste with salt and pepper. Pour in gravy boat.
- Cut the turkey into slices and put on a dish, serve vegetables and fruits, garnish with herbs, serve with sauce. Recipe “Classic turkey sauce”
