Whole baked turkey is usually served on the festive table and has long become a fairly common dish. Try to surprise your guests by placing an unusual filling inside the bird, consisting, for example, of edible chestnuts, sometimes also called maroons.
It is necessary
-
- 1 turkey weighing 6 kg;
- 250 g chestnuts;
- 2 apples;
- 2 onions;
- 3 tbsp. l. flour;
- 2 eggs;
- 1 tsp chopped marjoram;
- salt
- pepper;
- 100 g strips of bacon;
- soup greens for the sauce;
- a little starch.
Instructions
Step 1
Wash the turkey carcass well inside and out, make sure that there is no bag with the insides left in it. By the way, you can easily use them in cooking too. Just add them to a baking sheet, which will then cook the sauce. Rub the turkey with salt and freshly ground pepper and let sit for a while.
Step 2
For the filling, peel the onions and apples, cut them into cubes, add whole chestnuts, flour, dry or fresh chopped marjoram, eggs, salt and pepper. Mix thoroughly. Stuff the turkey with the resulting mixture, connect the edges of the abdomen with special needles or just sew.
Step 3
Put the soup greens set (and it can include carrots, onions, leeks, celery and parsley root) on a deep baking sheet, add a cup of water.
Step 4
Preheat oven to 210C.
Step 5
Place the turkey breast side up on the greased wire rack. Do not feel sorry for the oil, so that the bird does not stick. Cover your turkey chest? strips of bacon. Place the baking sheet on the lowest level of the oven, one level higher place the turkey on the wire rack. Thus, the juice from the bird will drain into the baking sheet, and the bird itself will not be in the water.
Step 6
First roast the turkey for one hour at 210 ° C, after which the heat will need to be reduced to 180 ° C and continue to fry for about 3 hours. If the bacon on the carcass has turned into a tough crust, you can remove it, it has already played its role - the fat has melted out of it, and the turkey has been saturated with a smoked aroma.
Step 7
Remove the finished bird from the oven. Put the juices collected in the baking sheet under it into a saucepan, add a little starch diluted in cold water, 1 tbsp. tomato paste, add salt if necessary, boil. Use a blender to blend the resulting sauce until smooth.
Step 8
Cut the turkey into portions, arrange on plates, while making sure that each of them contains both meat and filling. Pour sauce over, serve. Stewed cabbage is very suitable as a side dish for this dish.
