Baked turkey with provencal herbs stuffed with citruses – A detailed recipe for cooking. Share with friends: 
Time: 4 hours. 15 minutes. Difficulty: easy Servings: 8-10 In the 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:
- 1 (6-6.5 kg.) Thawed and gutted turkey, neck and offal leave on the broth
- 1 orange, cut into slices
- 1 lemon, cut into slices
- 1 onion, cut into slices
- 6 sprigs of rosemary
- 6 sprigs of sage
- 6 sprigs of oregano
- 7 tbsp. l butter
- 2 tbsp. l provence herbs
- 1 tbsp. l olive oil
- 1.5 tsp salt
- 1.5 tsp freshly ground black pepper
- 6 tbsp. lightly salted chicken stock
- 1/3 Art. flour
Recipes with similar ingredients: Turkey, Oranges, Lemon, Onion onions, rosemary, sage, oregano, Provence herbs, black pepper peas, flour
Recipe preparation:
- Rinse the turkey inside and out under cold water and wipe dry. Put the turkey in the baking dish and stuff, placing oranges, lemons, onions in a cavity and 2 each sprigs of rosemary, sage, oregano. Tie up with twine legs turkeys.
- Melt in a pan 2 tablespoons of butter and mix with provencal herbs, olive oil and add over 1.5 teaspoons of salt and pepper. Grate Turkey Provence herbs. Put in the shape next to the turkey neck and offal, cover foil and refrigerate for 8 hours. Half an hour before remove the roasting from the refrigerator and let stand at room temperature.
- Preheat the oven to 200 C. Place the turkey in foil in the very bottom of the oven and bake for 20 minutes, then pour into a form with turkey 3 cup broth and report the remaining greens. Continue to bake turkey for 40 minutes. Then reduce the temperature in the oven to 180 C. Remove the foil from the turkey and add another 1 cup of broth. Continue baking the turkey in the oven for approximately 1 hour 30 min., periodically pouring meat juice until the thermometer, inserted in the thickest part of the thigh, will not show 75-80 C. Transfer the turkey to a dish and cover with foil, let stand 30 minutes.
- Meanwhile, prepare the sauce: strain into a bowl through a sieve of meat juice, and remove excess fat with a spoon, it should turn out about 4 cups, if less liquid, add chicken stock. Melt the remaining butter in a deep pan, add flour, pass for 1 minute. Gradually pour in the broth bring to a boil and boil, stirring, until thickened, about 10 minutes. Season with salt and pepper.
- Serve baked turkey with citruses laid out nearby, garnish each serving with baked citruses, Provencal herbs, pour meat sauce. Recipe “Classic turkey sauce”
