Turkey - a main course on a holiday table in the countries of Europe and America. The turkey turns out spicy, juicy and tasty.
It is required to you
- - turkey integral with giblets of 4.5 kg;
- - desi of 200 g;
- - flour 4 tablespoons;
- - onion of 1 piece;
- - celery of 2 pieces;
- - carrots of 1 piece;
- - bay leaf;
- - black pepper peas 1 tablespoon;
- - parsley greens;
- Aromatic additives:
- - lemon of 1 piece;
- - onion of 1 piece;
- - thyme of 10 branches;
- - rosemary 3 branches;
- - sage 2 branches;
- - parsley of 10 branches;
- - bay leaf;
- - leek of 1 piece.
Instruction
1. Remove giblets from a turkey, put them aside. Cut off a neck and tips of wings. Carefully wash up a carcass, dry a paper towel. Rub with salt and pepper outside and from within.
2. Fill in the cut-off parts with water, add 1 bulb, a celery, carrots, greens of parsley and bay leaf. Bring to the boil, scum. You cook within 40 minutes. Filter broth and set aside aside.
3. Small cut aromatic additives, mix. Fill a turkey from a neck, pin up needles. Tie up legs culinary thread. Knead a little oil with flour, rub this mix in a thin skin of a bird.
4. Lay out a turkey in a form for roasting, bake 40 minutes at a temperature of 250 degrees. Kindle the remained oil, water with it a turkey, bake 50 more minutes at a temperature of 180 degrees. Water a turkey with the emitted juice each 15 minutes.
5. Put a form in which the turkey was baked on fire. Add 1 cut bulb, pour in broth, prepare 10 minutes. Pour gravy in a pan, add giblets, leek and you cook 15 minutes. Serve on a table a turkey, in separate ware to it gravy from giblets.