The turkey is perhaps the largest poultry - one carcass can feed a large family to their fill. That is why, baked in a special way, it is always present on the Christmas table in Catholic countries. In England, this bird is traditionally baked with a wide variety of fillings, symbolizing fertility and wealth.
It is necessary
-
- gutted turkey;
- turkey or chicken liver;
- smoked bacon;
- bulb;
- loaf;
- lemon;
- a handful of raisins;
- sour apple;
- sage; paprika
- caraway
- salt
- ground black pepper - to taste;
- a large sheet of cooking foil.
Instructions
Step 1
Wash the turkey thoroughly. Pat dry with napkins. Pepper well and season with salt, inside and out.
Step 2
Peel the turkey liver from the films and cut into small pieces. Allow excess liquid to drain. Peel the onion and chop finely.
Step 3
Cut the bacon into cubes, place in a heavy-bottomed skillet and melt over high heat. When the greaves are golden brown, quickly scoop them out of the skillet with a slotted spoon or spoon and reduce the heat.
Step 4
Put chopped liver and onion into the fat left over from the lard. Fry until the onion is translucent. Remove from heat and drain the fat in a separate bowl. It will still be useful to you.
Step 5
Cut off the crust from white bread and cut the flesh into small neat cubes. Place on a baking sheet and dry in the oven for 10-15 minutes.
Step 6
Sort the raisins thoroughly and rinse in several waters. Better to use white varieties of quiche-mish. Peel the apples and peel if they are coarse. Cut into cubes. Cut the lemon in half. Squeeze the juice out of one half, and finely chop the other half, remove the bones.
Step 7
Toss the cracklings, liver and onions, croutons, apples, and raisins. Add sage, cumin and lemon.
Step 8
Fill the turkey with this mixture. Do not stuff too tightly, during the cooking process the bird will “fry” and the filling may fall out and spoil the appearance of the dish. Pin off the hole with toothpicks or sew up with coarse thread.
Step 9
Drizzle the lemon juice over the turkey. Mix the paprika with the fat left over after frying the liver and onions and brush over the carcass.
Step 10
Wrap the bird in a large piece of foil. Place on a baking sheet and fry for three hours at 180 degrees.
Step 11
40-45 minutes before the end of baking, unfold the foil, grease the bird again with fat and leave in the oven to brown.
Step 12
Remove the turkey from the oven, remove toothpicks or floss, and garnish with vegetables on a flat platter.
