Turkey is the main dish on the festive table in Europe and America. The turkey is spicy, juicy and tasty.
It is necessary
- - whole turkey with giblets 4.5 kg;
- - butter 200 g;
- - flour 4 tbsp. spoons;
- - onion 1 pc.;
- - celery 2 pcs.;
- - carrots 1 pc.;
- - Bay leaf;
- - black peppercorns 1 tbsp. the spoon;
- - parsley greens;
- Aromatic additives:
- - lemon 1 pc.;
- - onion 1 pc.;
- - thyme 10 branches;
- - rosemary 3 sprigs;
- - sage 2 branches;
- - parsley 10 branches;
- - Bay leaf;
- - leeks 1 pc.
Instructions
Step 1
Remove the offal from the turkey and set aside. Cut off the neck and wing tips. Wash the carcass thoroughly, pat dry with a paper towel. Rub with salt and pepper on the outside and inside.
Step 2
Pour the cut pieces with water, add 1 onion, celery, carrots, parsley and bay leaf. Bring to a boil, remove the foam. Cook for 40 minutes. Strain the broth and set aside.
Step 3
Finely chop the aromatic additives, stir. Start the turkey from the side of the neck and use the knitting needles. Tie the legs with culinary thread. Mash a little oil with flour, rub this mixture into the skin of the bird.
Step 4
Place the turkey in a baking dish and bake for 40 minutes at 250 degrees. Melt the remaining butter, pour the turkey on it, bake for another 50 minutes at 180 degrees. Pour the juice over the turkey every 15 minutes.
Step 5
Put the form in which the turkey was baked on the fire. Add 1 chopped onion, pour in broth, cook for 10 minutes. Pour the gravy into a saucepan, add offal, leeks and cook for 15 minutes. Serve the turkey with the offal gravy in a separate bowl.
