The turkey baked entirely – a traditional dish of a New Year's and Christmas table. Meat of this bird is vitamin-rich A and E, almost doesn't contain cholesterol and is easily acquired by an organism.
It is required to you
- turkey;
- 5 glasses of nuts;
- 3 glasses of prunes;
- 4 apples;
- glass of rice;
- olive oil;
- spices to taste;
- salt;
Instruction
1. Wash out well a turkey and carefully dry a towel. Rub a carcass with salt and spices. Oil olive. Impose outside and from within with branches of rosemary, a sage or any other favourite herbs. Wrap up a turkey in a foil and put in the fridge for the night to be pickled.
2. Wash out prunes and wet in cold water before swelling. Then remove from it stones and small cut.
3. Touch, wash out and cook rice.
4. Wash and cut apples on segments.
5. Clean nuts and crush them a knife or in a mortar.
6. Add prunes, apples, nuts to rice and well mix.
7. Densely fill the pickled turkey with the prepared stuffing and accurately sew up with threads.
8. Cut off from a foil of the necessary length of a panel. They will depend on the size of a turkey. Connect edges of a foil and put them several times as "seam" approximately in centimeter width. Put panels on a baking tray "seam" on diagonal and place from above one more layer of a foil. Lay out a carcass of a turkey on a foil and it is very accurate not to damage a foil, inwrap a bird at first in an additional layer, and then basically.
9. Warm an oven to 250 degrees and put in it a baking tray with a turkey.
10. In thirty minutes reduce oven temperature to 180 degrees.
11. For half an hour until ready take out a turkey from an oven and it is very careful that the foil didn't tear, and juice didn't flow out on a baking tray, develop it. Check readiness of a bird, having pierced the fleshiest places (breast and legs) a knife. If from meat transparent juice, then a turkey пропеклась is emitted and if scarlet – again accurately inwrap a carcass in a foil and put in an oven to be baked until ready.
12. If the bird is ready, make "dish" of a foil, water a turkey with juice and put in expanded form in an oven for about 15 minutes.
13. Increase oven temperature to 200 degrees and bake a bird before acquisition of a ruddy appetizing crust. Don't forget to water it with juice constantly.
14. From a ready turkey remove threads, take out a stuffing and beautifully spread out on a dish, having placed in the middle a bird. Give to a table.