Whole turkey in the oven. how to cook a turkey in the oven how to cook a turkey in the oven

Irina Kamshilina

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How to cook a turkey in the oven

The ideal option for cooking poultry is if you bake a turkey in the oven. The uniform distribution of temperature effects will allow the meat to fry well and get a golden crust on top, which will retain the internal juice. To make the dish perfect, use a few simple practical tips, which can be found below. A collection of interesting recipes will help you decide how to roast a turkey in different ways.

How much to bake

The cooking time will depend on the size of the portioned pieces and their number, therefore, cooking the whole bird in the oven will take more than an hour and a half. Pre-marinated meat will cook faster, the use of foil or a sleeve increases the baking speed.

The model of household appliances inside which the carcass will be cooked can affect the speed of the baking process: the number of minutes to heat the oven should be taken into account. According to average data, if you take a whole bird carcass as a starting point, it will take about one to two hours. For each recipe, an approximate time is indicated after which the dish will be ready; for every pound of meat, approximately 20 minutes are given.

How to pickle

Recipes with photos

A simple recipe that even a novice cook can handle. The taste of the dish resembles a traditional pork kebab. While the turkey is roasting, use the time to make a delicious cranberry sauce, the method of making it is indicated in the recipe. Such a dish with a whole baked turkey will become the centerpiece of the table.

Ingredients:

• fresh turkey - 1 piece (2.2-2.8 kg);
• olive oil - 3 tablespoons;
• softened butter - 3 tablespoons;
• onion - 1 piece of medium size;
• hot pepper pod - to taste;
• carrots - 1 piece of medium size;
• ground black pepper - 1 teaspoon;
• greens (rosemary, parsley);
• lemon - 1 piece;
• salt;
• cranberries - 300 g;
• sugar - 1 cup;
• water - 75-90 ml.

Cooking method:

1. Rinse the prepared turkey carcass well from above and inside under running water. Dry on all sides with a paper towel.
2. Clean vegetables. Cut the carrots lengthwise into long strips, cut the onion into half rings. Place inside the bird, adding sprigs of greens to the vegetables. Close the entrance with a piece of foil, which will prevent the filling from burning.
3. Tie the legs with a thick thread so that a beautiful shape is preserved during the baking process. It is recommended to fasten the entire carcass along the longitudinal line in the same way.
4. Rub the outer surface with a mixture of salt and ground pepper.
5. After laying the carcass on a baking sheet, on which excess rendered fat will drain, pour it with a mixture made from lemon juice, olive oil and butter.
6. The first stage of baking should last about 20 minutes at a temperature of 200-210. After lowering the heat setting to 160, leave the turkey inside the warm oven for another couple of hours, until fully cooked.
7. Cranberry sauce is easy to prepare by combining berries, sugar, water, lemon juice and hot pepper, boiling the mixture for 5-7 minutes and grinding with a blender.

in foil

By using food foil for the turkey roasting process, you can reduce the cooking time. Due to the reflective properties, a higher temperature is created inside the bird, eliminating burning. The turkey baked in foil has juicy flesh and rich flavor. To form a golden crust at the end of the process, the foil can be unrolled.

Ingredients:

• turkey fillet - 800 g-1 kg;
• soy sauce - 6 tablespoons;
• spices for white meat - 4 teaspoons;
• salt.

Cooking method:

1. Rinse the fillet pieces well, remove excess moisture with a paper towel. With the sharp end of the knife, make cuts inside the meat, where to place part of the spice mixture.
2. Use the rest of the spices for the surface of the fillet.
3. Put the pieces of meat in a bowl and pour soy sauce so that the entire surface of the fillet is under the liquid. Refrigerate for 3-4 hours.
4. After marinating, wrap each piece separately in foil.
5. The oven should be heated to 210-220 degrees. Put the turkey fillet in foil on a baking sheet, mark the baking time - 50-55 minutes.
6. To obtain a golden crust, unfold the top layer of foil 5-7 minutes before the end of the process.

Up your sleeve

It will turn out tasty and beautiful if you cut medallions from the fillet. The turkey in the oven in the baking sleeve turns out to be very juicy and fragrant. Portioned even pieces of meat fillet will be baked evenly thanks to the protective film. A mixture of cheese, honey and spices will give a special taste and aroma to the cooked dish. The dish will be relevant on the table at any time of the year.

Ingredients:

• turkey medallions - 6-7 pieces;
• liquid bee honey - 1 tablespoon;
• a mixture of ground peppers - ½ teaspoon;
• salt;
• garlic - 1 clove;
• dried rosemary - 1 tablespoon (st.);
• balsamic vinegar - 2-2.5 tbsp. spoons;
• grated cheese (parmesan) - 6-7 tbsp. spoons.

Cooking method:

1. Rinse medallions, dry with a towel, put in a baking sleeve.
2. Mix grated cheese, chopped garlic clove, pepper, salt, dried seasoning, vinegar and honey.
3. Put the mixture in the sleeve to the medallions and shake well several times, securing the edge.
4. Put in the cold for 50-60 minutes for high-quality pickling.
5. Without removing the medallions from the sleeve, put on a baking sheet and put in the oven for 40-45 minutes, which is heated to 200 degrees. Make 1-2 small holes at the top of the sleeve.
6. A dish prepared in this way will be in perfect harmony with mashed potatoes, boiled rice or fresh vegetables.

Turkey thigh

A simple basic recipe for cooking a turkey in the oven, which even a novice cook can handle. More experienced housewives can independently add various seasonings, marinades or spices to the proposed method at their discretion. Each type of added dried herbs or pepper will make the taste of meat especially interesting and unique.

Ingredients:

• turkey thighs - 4 pieces;
• salt;
• ground black pepper;
• greens (sage, basil, cilantro, dill);
• softened butter - 6-7 tablespoons.

Cooking method:

1. Rinse portioned thighs under running water, removing the remains of feathers from the skin.
2. Dry the surface with paper towels or towels.
3. Rub with salt and pepper on all sides. Greens and a little butter placed under the skin.
4. Grease a baking sheet with oil and lay out the thighs.
5. Bake the turkey thigh fillet in the oven at a temperature of 180-190 degrees for 30-35 minutes.
6. Readiness to check in this way: pierce the thighs with a knife edge. The juice of the finished dish should not have an admixture of pink or red.

Breast

Some housewives avoid cooking breast in the oven, fearing that the meat will be dry and not tasty. The proposed recipe, despite its simplicity, will help to cope with the preparation of the dish and get a wonderful taste. The result will exceed all expectations, the breast will turn out juicy, soft, with the aroma of seasonings and spices, which will give a special piquancy.

Ingredients:

• breast fillet - 0.9-1.1 kg;
• salt;
• ground white pepper;
• rosemary.

Cooking method:

1. Sprinkle well-washed turkey breasts generously with salt, pepper and rosemary, removing excess water first.
2. Put the pieces of breast in the sleeve and, having fixed both sides, leave for an hour at room temperature. During this time, the meat will absorb the right amount of salt, spices and marinate well.
3. Place the sleeve on a baking sheet and put in a hot oven (preheat to 220 degrees in advance) for 25-30 minutes. After the time has elapsed, there is no need to rush to remove the turkey from the oven and sleeve. The gradual decrease in temperature and the protective film will not allow the natural juice to evaporate. After a couple of hours, the cooked pastrami can be cut and laid out on a dish, garnished with sprigs of greens.

Bouzhenina

On the festive table, turkey boiled ham, which was cooked in the oven, will look great. It can be flavored with various seasonings, have a filling, which, when cut, will give the dish originality. It is recommended to try one of the options for preparing turkey boiled pork with the addition of dried herbs and French mustard.

Ingredients:

• fillet - about 1 kg;
• ground pepper;
• salt;
• French mustard - 2-3 tablespoons;
• Provencal, Mediterranean dried herbs;
• garlic - a few medium cloves;

Cooking method:

1. For boiled pork, it is advisable to choose a thick part of the fillet, wash it well and dry it.
2. Along the circumference and on the sides, make numerous more cuts, where to put thin strips of garlic. The more their number, the more spicy the meat will turn out.
3. Roll the chicken pieces on top in a mixture of salt, dried herbs and pepper. Lubricate with mustard. Cover with cling film and refrigerate for a couple of hours.
4. Spread the marinated meat on a piece of foil and wrap it in the shape of an envelope, tightly connecting the edges.
5. Heating the oven to 210-220 degrees, put the envelopes on a baking sheet, bake for about half an hour.
6. Unfold the foil after the pork has cooled.

steak

Based on the steak, you can make original baskets with stuffing that will decorate any table, even New Year's or wedding. You can use a grill instead of an oven. For the filling, any vegetables at the discretion of the hostess are suitable. The combination of turkey meat with mushrooms will add zest. Learn how to prepare this unusual and tasty dish.

Ingredients:

• turkey steaks - 8-10 pieces;
• fresh champignons - 250-300 g;
• medium carrot - 1 piece;
• eggplant - 1 piece;
• onions - 1-2 pieces;
• hard cheese - 150 -200 g;
• mayonnaise - 100 g;
• salt, spices.

Cooking method:

1. Start preparation 2-4 hours before baking. To do this, rub the washed and dried steaks with salt, spices, coat with mayonnaise or sour cream. Leave for a few hours to marinate.
2. During this time, you can prepare the filling for the baskets. Onions, mushrooms, carrots wash, peel. Cut the eggplant into cubes, salt to remove bitterness, and after 10-15 minutes drain the resulting water. Grate the root crop on a coarse grater, finely chop the onion and champignons. Fry everything in vegetable oil until golden brown.
3. Spread the marinated steaks on a baking sheet greased with vegetable oil and send to the middle shelf of the oven at 200 degrees. After 30 minutes of frying, the edges of the steaks will rise, which will give them a resemblance to a basket.
4. For each serving of steak, lay out the fried mixture of vegetables and mushrooms. Sprinkle with grated cheese and put back in the oven for 10 minutes. Consume hot.

with potatoes

A deliciously cooked turkey baked with potatoes in the oven is very simple, quick and has an unsurpassed taste. Similarly, it is prepared both in the sleeve and inside the clay pot. The use of a heat-resistant film will speed up the cooking process of a meat dish with potatoes. When using pots, it is recommended to remove the lid to crust the top layer.

Ingredients:

• fillet - 500 -600 g;
• potatoes - 800 g - 1100 g;
• salt;
• greenery;
• spices to taste.

Cooking method:

1. Cut the meat into medium-sized pieces (2-3 cm), rinse, let the water drain.
2. After peeling the potatoes, cut them into pieces equal in size to meat ones.
3. Put everything in a baking bag, add spices, salt, chopped herbs. Shake well several times and tie the end tightly.
4. Put on a baking sheet, pierce a couple of small holes.
5. In a hot oven (about 190 degrees), put the meat and potatoes for 45-55 minutes. The juice secreted by the meat will saturate the potato slices and give a special flavor to the dish.

cutlets

For cutlets, shin meat is better, then they will be very juicy and look like beef. The process of preparing a dietary meat dish is not much different from the traditional one. Baked turkey cutlets are easily accepted by the body and are recommended for people who want to reduce their excess weight, but are not ready to limit meat consumption.

Ingredients:

• boneless meat - 1 kg;
• egg - 2 pcs.;
• onion - 1 pc.;
• White bread;
• flour for breading;
• vegetable oil;
• salt.

Cooking method:

1. Pre-rinse the meat, soak the bread in milk or water, peel the onion.
2. Scroll the turkey with onions in a meat grinder.
3. Add salt, eggs, soaked bread to the minced meat. Mix everything.
4. Form medium-sized round balls, roll them in flour.
5. Lay out on a baking sheet. Turkey cutlets are juicy and ruddy. Baked at a temperature of 220 degrees. Readiness to check by using a skewer: the clear juice released at the puncture site indicates the complete readiness of the cutlets.

Rolls with stuffing

Turkey roll can have different fillings: onions with carrots, prunes, eggs. Try one of the festive options that can become the main dish on the table. Do not forget to decorate turkey rolls beautifully laid out on a flat dish with green sprigs, which will be wonderfully combined with light meat and dark prunes filling, not only externally, but also to taste.

Ingredients:

• turkey escalope fillet - 800-900 g;
• dried dried prunes - 150-200 g;
• salt, spices.

Cooking method:

1. Cut the loin into portions as for an escalope and make thin chops with a mallet. Rinse, allow time for water to drain.
2. Roll each piece in a mixture of salt and spices.
3. Hold prunes for 10-15 minutes in hot water to steam. Cut into strips.
4. Stuff, laying prunes on the prepared "pancakes" of meat. Twist the rolls and secure them with a skewer or thick thread.
5. Laying on a baking sheet with vegetable oil, bake at 180 degrees.

with apples

The recipe for cooking a wonderful turkey fillet with apples in the oven is ideal for the New Year or Christmas holidays. The dish will become a decoration of the table, it turns out beautifully and brightly in the photo. The recipe is identical to Peking duck, which is considered by many to be a delicacy. Without much effort, please your loved ones with turkey cooked according to the proposed recipe.

Ingredients:

• fillet - 1.2-1.5 kg;
• green apples - 2-3 pieces;
• honey - 2-3 tablespoons;
• garlic - 3-4 cloves;
• ginger, black pepper, ground nutmeg - 1 teaspoon each;
• mustard powder - 0.5 teaspoon;
• olive oil - 5-6 tablespoons;
• salt.

Cooking method:

1. Wash the turkey fillet and cut into large pieces (4-6 cm). Beat a little, salt, sprinkle with pepper.
2. Prepare the marinade by mixing ground ginger, nutmeg, mustard powder, crushed garlic, honey, olive oil. Put pieces of turkey fillet in it for several hours.
3. Put pieces of meat on a dry baking sheet, place apples cut into slices on top, which can be combined with pineapple, pumpkin. Pour in the remaining marinade.
4. The oven must be very hot (220-230 degrees). Bake for about 30-40 minutes.

A few tips on how to cook a turkey in the oven so that the meat is not tough and dry will help many housewives who decide to decorate their table with such a chic dish:

• the bird should only be fresh, frozen meat for cooking in the oven will not work;
• if the size of the carcass is large, it can bake poorly, so it’s worth cutting the bird into fillet, drumstick, wings;
• use foil or a special sleeve during baking;
• the use of marinades will allow the meat not to lose its juiciness;
• keep an eye on the temperature of the oven.

Video

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The main thing in cooking a turkey baked in the oven is to achieve juiciness and tenderness of the meat. To do this, it is marinated, stuffed, stuffed.

One of the most common mistakes housewives make is lowering the temperature in the oven. As a result, poultry meat dries out, becomes tough and dry.

Roast the turkey in the oven at a temperature of at least 180 ° C. Also, this bird loves baking sleeves and foil. In them, it turns out much juicier.

How to cook a turkey:

Whole carcass:

Pieces on the bone.

An oven-baked turkey will taste better if you use a fresh carcass of a young bird. Therefore, it is not recommended to purchase meat in advance and freeze. The age of the bird at the time of purchase can be determined by the color of the skin. It should be light and thin. If not a carcass is purchased, but lumpy semi-finished products, then on the cut the meat should be moist and shiny, without dried crusts. When pressed with a finger, the fossa is quickly restored.

If a frozen carcass is used, then it is better to thaw it slowly to preserve the taste and nutrients. To do this, place in a cup and put down the refrigerator, at least a day before cooking. Do not send meat directly to the oven. Mandatory processing, washing is needed, feathers may remain on the skin. For the same reason, you should not buy ready-made semi-finished products, for example, turkey rolls, cutlets, pickled meat. It is tastier and safer to cook meals completely on your own.

The whole carcass of a turkey baked in the oven is often stuffed. As a filling, you can use vegetables, fruits, cereals, mushrooms and other products. You should never stuff the carcass in advance, as the contact of the meat and the filling provokes the growth of bacteria. It is better to do this immediately before sending for baking.

Recipe 1: Turkey in the Christmas oven

A simple recipe for cooking a whole turkey carcass baked in the oven. The meat is juicy, the bird is covered with a delicious crust. The sauce is being prepared at the same time. Despite the name, the dish is suitable not only for the Christmas table, but also for any other celebration.

Required Ingredients

Turkey carcass up to 4 kg;

Butter 100 gr. + 30 for lubrication;

Salt pepper;

50 ml of wine;

1 carrot;

1 celery.

Cooking method

Add softened butter, rub well. Wash the carcass well. For this recipe, it is not recommended to use large poultry, as there is no pre-soaking. Gently move the skin away from the sternum, fill with prepared butter. Lubricate the skin and cavity with the rest. Grate the top of the carcass with salt and pepper, also process inside.

Wash the lemon, cut into 2 parts and put both halves inside the carcass. Cross your legs, make cuts on opposite sides and fill. Send the turkey to the oven for half an hour, heated to 220 ° C. Then take it out, reduce the temperature to 180 ° C and cook for about 2.5 -3 hours. Every 30 minutes you need to get the bird and water it with the secreted juice.

While the turkey is roasting in the oven, you can prepare the base for the sauce. Cut celery and carrots into slices, pour 0.7 liters of water and boil until fully cooked, you can boil it slightly. Cool without draining the water. After cooking the carcass, there will be oil in the form. It must be added to boiled vegetables in any proportion. The more, the fatter and more flavorful the sauce will be. All salt, pepper and scroll in a blender. You can add herbs and spices to taste.

Recipe 2: Turkey in the Juicy Oven with Fruit

A turkey baked in the oven according to this recipe requires pre-soaking in brine for a day. This gives the meat extra juiciness and shortens the cooking time. The size of the carcass can be any, but it is better not to use large birds over 6 kg.

Required Ingredients

Turkey carcass;

150 gr. butter;

For brine per 1 liter of water:

Bulb;

0.04 kg of salt;

0.03 kg of sugar;

10 peppercorns.

For filling:

Walnuts;

Prunes.

Cooking method

A day before cooking a turkey baked in the oven with fruit, you need to marinate it. For a medium-sized bird, about 4-6 liters of brine should be prepared. To do this, pour water into the pan, add salt, spices, chopped onion. Bring to a boil, cool. Rinse the carcass, remove the remains of feathers from the skin. Place the bird in the brine, it should completely cover the carcass. Remove to a cool place.

After pickling, remove the carcass from the brine and allow the liquid to drain. Meanwhile, prepare the green butter. To do this, cut the greens, mix with softened butter. Place this mass under the skin of the carcass. Inside put the filling of chopped apples, nuts and dried fruits. Tie the legs together. Lubricate the carcass with butter or vegetable oil and place in the oven at a temperature of 180 ° C. Baking time depends on the size, but usually takes at least 3 hours.

To make the meat juicier and the crust more appetizing, you need to periodically take out the carcass and grease it with the released juice.

Recipe 3: Turkey fillet in the oven with sour cream sauce

Turkey fillet baked in the oven with sour cream is very tender and juicy. You can use both the pulp from the thighs and the breast. But it’s better not to combine together, since they have different cooking times and the breast may turn out dry.

Required Ingredients

Fillet 1 kg;

200 gr. sour cream;

50 ml soy sauce;

3 cloves of garlic;

3 tomatoes.

Cooking method

Prepare a filling of sour cream, soy sauce and garlic. Cut the meat. You can cook turkey fillet baked in the oven, both in small pieces and in portions. You can also bake large pieces for cutting. It's all a matter of taste. It will only be necessary to increase or decrease the cooking time. Fold the fillet into a mold, pour over the sauce, put tomato rings on top and bake until tender.

Recipe 4: Turkey fillet in the oven with adjika

To cook a turkey baked in the oven according to this recipe, you will need a sleeve. But if it is not, then you can use the foil. Preparing meat is very simple and requires a minimum of ingredients, suitable for any side dishes.

Required Ingredients

Fillet 0.8 kg;

Acute adjika 2 spoons;

4 cloves of garlic.

Cooking method

Stuff the fillet pieces with cut garlic cloves, add salt and generously grease with adjika on all sides. Place in a sleeve, close and make a puncture on top to let air out. Put in the oven. Bake for 40 minutes at 190°C. Then the sleeve can be cut and the meat is well fried until golden brown.

Recipe 5: Roasted Turkey Shank with Bacon and Fennel

The recipe for an incredibly tasty and juicy turkey drumstick baked in the oven with aromatic fennel. If someone does not like this spice, you can use any other to taste. The dish is prepared immediately with a side dish of potatoes, carrots and tomatoes.

Required Ingredients

Drumstick 5-6 pieces;

Bacon for wrapping;

A bunch of fennel;

0.8 kg of potatoes, preferably small, the size of an egg;

2 carrots;

5-6 small tomatoes;

2 cloves of garlic;

0.5 lemon;

50 ml of oil;

Cooking method

Let's prepare the marinade first. For him, chop the garlic, grind with lemon juice, add salt. Grate the washed and dried leg with marinade and leave for 2-3 hours. At this time, prepare the vegetables. Peel the carrots, cut each one lengthwise into several strips. Peel potatoes, use whole, like tomatoes. If the tubers are large, then you can cut into 2-4 parts.

Wrap each drumstick with 2-3 strips of bacon. Put in the center of the form, spread the prepared vegetables around, salt, sprinkle with chopped fennel. Pour oil on top of vegetables. Cover with foil and place in the oven for an hour at 190°C. Then remove the foil, increase the temperature to 220 ° C and bake until golden brown.

Recipe 6: Roasted Turkey Shank with Prunes and Garlic

To cook the drumstick of a turkey baked in the oven, you will need not very large legs, which it is advisable to marinate in advance for several hours. The number of products is arbitrary. The dish is prepared immediately with a side dish of vegetables.

Required Ingredients

Prunes;

Potato;

Carrot;

Sour cream;

For marinade:

Pineapple juice;

Soy sauce.

Cooking method

You can use orange juice instead of pineapple juice. Add soy sauce to it, from a ratio of 1:5. Pour over the legs and leave for at least 2 hours. Cut garlic and prunes into small pieces. Vegetables can also be prepared in advance, peeled, cut. Remove the drumstick from the marinade, make small cuts and stuff with pieces of prunes and garlic. Salt the vegetables. Put the legs in the form, shifting the vegetables among themselves.

Now you need to mix sour cream with the remaining marinade 1: 1 and pour the dish on top. Bake until cooked in the oven at a temperature of 180-190 ° C.

Recipe 7: Turkey Breast in the Oven Homemade Boiled Pork

Many people buy boiled pork in the store, but in fact it is very easy to cook at home. An easy oven baked turkey breast recipe. The amount of meat is arbitrary. You can bake the whole breast or half at the same time.

Required Ingredients

Turkey breast;

Mayonnaise;

Seasoning for meat;

Cooking method

Peel the garlic. Cut each clove into 2-3 pieces. Stuff the breast with garlic cloves. Prepare marinade: mix mayonnaise with salt or seasoning. Plentifully grease the prepared breast with the resulting sauce. Leave for at least 4 hours, you can put in the refrigerator for the night. Then put a piece in a refractory form and bake in the oven until cooked.

If a large piece of breast is used (from 1 kg), then a baking sleeve can be used. But you do not need to completely bring the meat to readiness in it. Still, turkey boiled ham baked in the oven turns out to be tastier in the fried one. Therefore, after 1-1.5 hours, the sleeve can be removed or simply cut and bent to the sides.

Recipe 8: Turkey Breast in the Oven with Mushrooms

Recipe for amazing turkey mushroom rolls baked in the oven. The dish turns out tasty, beautiful, ideal for festive tables. The recipe uses fried champignons, but you can do it with absolutely any mushrooms, even pickled ones.

Required Ingredients

5 pieces of breast, the size of a palm, 1.5 cm thick;

300 gr. champignons;

Bulb;

Black pepper;

Oil for frying mushrooms;

100 ml of broth;

A clove of garlic.

Cooking method

Fry the mushrooms in a pan with onions in a small amount of oil, salt and pepper. Beat the fillet with a hammer through cellophane. Salt and pepper on both sides. Put mushrooms on a piece, roll up, fasten the edge with a toothpick. Do this with all pieces of meat. Put the rolls into shape. Mix mayonnaise with broth, add crushed garlic and pour rolls. Bake until done. Before serving, remove the toothpicks, cut the rolls into pieces.

Recipe 9: Turkey thigh in the oven with accordion pineapples

Pineapples are a wonderful addition to any meat and turkey as well. The dish turns out juicy and unusually fragrant. To cook a turkey baked in the oven with pineapples, you will need a thigh. To taste, this part of the carcass resembles beef, but much lighter and more tender.

Required Ingredients

2 turkey thighs;

Canned pineapples 6 rings;

Mayonnaise 100 gr.;

Cooking method

In a liter of water, dilute a full spoonful of salt with a mountain, lower your hips and let stand for a couple of hours. Can be more. If desired, any spices can be added to the brine. But do not abuse it, as garlic and pineapple will give the dish its own, special flavor. The skin from the thighs for this dish does not need to be removed.

Mix mayonnaise with chopped garlic and set aside. Remove the thighs from the brine, dry with a towel. Cut pineapple rings in half. Now you need to make 6 deep cuts to the bone in each thigh from the fleshy side. If the turkey was small, the thighs are small, then less can be.

Salt the meat, carefully grease with mayonnaise, working through the resulting pockets well. Then insert into each slice of pineapple. It may not fit entirely, that's okay, that's the way it should be. If the mayonnaise sauce remains, then you can pour on top. Place the thighs in a mold, cover with foil on top and bake at 180 ° C for 1.5 hours.

Recipe 10: Italian Roast Turkey Leg

Roasted spicy turkey thigh is prepared with a blend of Italian herbs. Ideal with pasta, vegetables, potatoes. But it can be used for slicing, like boiled pork. But for this, the thigh will need to be cooled and the bone removed.

Required Ingredients

Turkey thigh 1 pc.;

Spoon of Italian herbs;

Spoon of honey;

2 tablespoons of soy sauce;

Olive oil for lubrication;

Cooking method

The main thing in this dish is to use high-quality honey and let the meat marinate well. To do this, melt the honey, add soy sauce, a little salt. On the thigh on both sides, make incisions 2 cm deep at the same distance between them. You can chop in strips or crosswise, you will get squares on the surface. Lubricate the cuts inside with sauce, spread the remains over the surface. Then pour Italian herbs into the slot. There is no need to sprinkle on the outside, the spices will burn when cooked. Leave the meat to marinate for 3-4 hours. Then put in a mold, brush with olive oil on top and bake in the oven until cooked.

Recipe 11: Turkey Breast in the Oven with Buckwheat and Vegetables

Housewives rarely cook cereals in the oven, but in vain. It is in it that they turn out to be unusually tasty and immediately solve the issue with a side dish. Turkey fillet baked in the oven with buckwheat is very simple to prepare, but at the same time it has a decent taste. You can do the same with rice.

Required Ingredients

0.8 kg fillet;

Buckwheat 2 cups;

5 tomatoes;

3 bell peppers;

Bulb;

Salt pepper;

50 gr. vegetable oil.

Cooking method

Rinse the buckwheat, drain the water and pour it into a deep baking dish, level it. Add 400 gr. to the cereal. salted water. If there is meat broth, then you can use it. Cut the turkey into small pieces, like for goulash. Pepper cut into cubes, mix with meat. Salt, pepper, mix thoroughly. Spread the meat mass on top of the buckwheat in an even layer. Cut the tomatoes into thick rings of 0.5 cm, spread over the meat. Salt lightly on top, grease with vegetable oil. Put in the oven for 30 minutes at 190 ° C, then reduce to 170 and cook for another 15 minutes.

Oven Roasted Turkey - Tricks and Useful Tips

In order for the turkey baked in the oven to be juicy and tender, it is necessary to grease not the skin, but the meat under the skin. The skin on the sternum is easily removed and allows you to lay a sufficient amount of butter, sour cream or mayonnaise. The skin is lubricated for a delicious crust.

When cooking a turkey, a lot of juices and fat accumulate in the mold. From them you can prepare sauces, add to side dishes. And if at the moment it is not possible to use, then the mass must be placed in a container and sent to the freezer. It can be used in any dish, up to fillings for feasts.

Turkey meat will be much tastier if you add a little sugar to the marinade. You can also use honey.

Don't know how long to cook a bird? Count! Each pound requires 18 minutes of cooking in the oven at an average temperature of 180-200. The filling must also be taken into account in the calculations.

To make the bird tender and juicy, you can simply put it in the form with the breast down. Of course, the appearance of the carcass will suffer a little from this, but you don’t have to worry that the meat will turn out dry.

So that the tips of the legs do not burn and have an attractive appearance, they can be wrapped in pieces of foil. It is better to hide the wings in the slot of the carcass.

And the main secret of a delicious, oven-baked turkey is the quality of the meat. If it is old or defrosted several times, then no recipe will help to prepare a royal dish. A young and fresh bird will be delicious with any sauce and even without it.

Turkey meat is considered a dietary product, has a rich taste, dense structure, so it can be replaced with pork when cooking, for example, boiled pork. And baked whole in the oven, the turkey becomes a real decoration of any holiday table.

Ingredients

Main Ingredient:

• turkey carcass 3.5-4 kg
• salt 3-4 tbsp.

For filling:

• carrots 3 pcs.
• dried apricots 120 g
• raisins 120 g

For sauce:

• honey 2 tbsp, if liquid, or 1 tbsp. with a slide if thick
• butter 100 g
• a mixture of peppers in a mill
• ground black pepper 1 tsp
• ground paprika 1 tsp
• zira ½ tsp

Cooking

We take a turkey carcass. We grind it over the fire, removing the feathers and fluff remaining after plucking.



Then we thoroughly wash the turkey under running water, clean off the soot and dry it with paper towels. We collect salt in our hand and carefully rub the turkey inside and out with it.



On a note. You may need more or less than the amount indicated in the recipe. It depends on the size of the carcass (I had a medium turkey, here it is posing with all sides) and how well the water was wiped off its surface.



Now let's get to the stuffing. Peel three carrots. Cut them into large pieces - about 2-3 cm in height and width.



We wash and sort the raisins, removing twigs, crushed berries, seeds. Let the water drain.



We wash and dry dried apricots. Mix carrots, raisins, dried apricots. We set aside.



Now let's prepare the sauce. Put honey in a bowl. In our case, thick.



We take a pack of butter. Cut off half, cut into small pieces in a saucepan for a water bath and send to melt.



When the butter is completely melted, pour the mass into a bowl with honey and mix.



Pour in a spoonful of black pepper, make a few turns of the grinder to add a mixture of peppers.



Stir, add paprika and cumin.



Mix again, the mass becomes like a thick tomato sauce.



Thoroughly mix the sauce with the inside of the turkey. We fill it with a mixture of carrots and dried fruits and connect the edges at the bottom of the carcass with toothpicks so that the filling does not fall out.



Then grease the sauce again - now the turkey is outside.



We take a large frying pan, lay out foil in several layers with a margin so that you can cover the carcass with it during baking. Place the turkey breast side up. We wrap it tightly so that there are no gaps left, and the meat is tender and juicy. We put in a well-heated oven (270 degrees) for half an hour to warm the carcass. After that, reduce the heat to 190 degrees and cook the turkey in the oven for 2-2.5 hours.



You can check the readiness of the meat by piercing it and looking at the color of the juice. If it is pink, the carcass needs to be cooked a little more, if it is transparent, it's time to remove it from the oven. Watering during the cooking process with the released juice is not necessary. Thanks to the combination of honey and butter, the crust is very ruddy.

The Secrets to Delicious Turkey Cooking

1. During the cutting of the carcass, the filling can be thrown away - it has already made the meat fragrant and is no longer useful.
2. A turkey in the oven always turns out delicious, but in the breast, where the white meat is located, it can still remain dry and lightly salted. We didn't have time to cook marinated turkey, meanwhile, this cooking method - with pre-marination - is the most effective if you want to get a juicy, moderately salty baked carcass.
3. If there is no time to marinate, for better salting, you can rub salt not only on the skin on the breast, but also under it, lifting it carefully with a knife.
4. For the filling, you can use chopped sour apples, rice boiled until half cooked, mushrooms fried with onions, and whatever your imagination asks for.

Oven-baked turkey is the main dish on the festive table during Christmas. The tradition of roasting a turkey in the oven for Christmas dates back many centuries. Some families prepare chicken, pheasant or partridge for this holiday, but these birds are the most popular and appetizing.

The oven-baked turkey, the recipes of which are the most popular among housewives, will appeal to your whole family during the holiday. Crispy crust and amazing aroma of the finished dish, well, who can resist it. Therefore, many housewives are interested in how to cook a turkey in the oven.

A juicy baked turkey in the oven can be obtained if it is pre-stuffed with small pieces of bacon, in addition, it will be more juicy and tasty if the bird is poured with leaking fat during baking in the oven. There is another secret to cooking a juicy turkey, marinate the turkey carcass in the prepared marinade for several hours. It is very common to bake a turkey in foil so that it can cook evenly in the oven.

Christmas turkey in the oven - a delicious recipe

• 1 large turkey carcass,
• 2 apples
• 4 cloves of garlic
• 1 orange
• Chicken fat to taste
• rosemary leaves,
• 30 grams of butter,
• sage leaves,
• ground paprika,
• Sunflower oil,
• Mustard for lubrication,

Cooking:

A fresh or pre-thawed turkey carcass must be cut, removing all the insides from it. Rinse the carcass several times under running water and dry with paper towels or napkins.

Season the inside and outside of the turkey with salt, ground paprika, and pepper. Make small cuts on the carcass and stick garlic cloves into them. And to make the bird fatter, you can stick chicken fat into the incisions made.

For a delicious baked turkey in the oven, it is important to grease the carcass with sunflower oil mixed with mustard. This will make it juicy and flavorful! Inside the turkey, place rosemary and sage leaves, as well as pre-washed and cut into slices of fruit.

Carefully wrap the stuffed turkey in foil, which must first be greased with butter. Place the bird on an ovenproof dish or baking sheet. The turkey should be laid out breast-side down as it is the driest, and in this position it will be saturated with the flowing juice and will be more juicy.

Roast the turkey in the oven for forty-five minutes, after which it must be carefully removed. After that, the temperature must be lowered and baked for another four hours. Remove the turkey from the oven, carefully unfold it in foil and pour all the accumulated juices onto it. You can discard the foil, and place the turkey in the oven for another 30 minutes. The turkey is completely ready, it should be served in a deep and beautiful dish, as a side dish for the bird, you can serve potatoes baked in the oven.

Video recipe for cooking turkey in the oven

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Whole marinated turkey: recipe

Roasted turkey in the oven is a traditional American dish that probably everyone likes. There are many ways to cook a turkey, but we offer you the most popular and delicious option - the whole turkey recipe.

• Ingredients of the dish:
• 1 turkey (6 kilograms),
• 5 liters of distilled water,
• 200 grams of butter,
• 1 glass of salt
• dried rosemary,
• 1/2 cup brown or regular sugar
• peppercorns,
• ground thyme,
• 1 tablespoon ground paprika
• ground sage,
• 2 bay leaves,

Cooking the turkey:

Clean the turkey carcass from hairs and small feathers, then thoroughly rinse the turkey under running water from the outside and from the inside. Dry the bird carcass with paper towels or napkins and transfer it to a deep bowl.

The turkey brine can be prepared in advance by filling a deep saucepan with clean water and bringing it to a boil over high heat, bringing the liquid to a boil. When the liquid boils completely, add salt to the water, then add sugar, the amount of which is indicated in the recipe. And also do not forget about the bay leaf and all the spices indicated in the recipe.

Bring all the contents in the pan back to a boil so that the spices can give off their flavor, boil the brine for ten minutes until the salt and sugar are completely dissolved. Remove the saucepan from the heat and let the brine cool down to room temperature.

Transfer the turkey carcass to a large bag and fill it with prepared brine. Slightly press the bag down so that all the air can escape from it, tie the bag or zip it up, place it in a deep saucepan and refrigerate.

Salt the bird in brine for twelve hours. Once the time has elapsed, preheat the oven thoroughly. Remove the bird from the refrigerator and drain all the brine from the bag. Rinse the bird in running water, then dry it with paper towels or towels, it is very important that there is no excess liquid on the turkey.

On the dorsal part of the carcass, you need to lift the skin and make a small longitudinal incision. Pass the strips of cut skin between the legs of the bird, and carefully put it on the shins.

Place a metal rack in a baking dish and carefully place the turkey on it with the brisket up. Cover the form with the bird with a layer of foil and connect its edges so that there are no gaps. Put the form with the Indian in a carefully heated oven and bake for about two and a half hours. And after this time, the turkey must be pulled out of the oven, remove the foil and carefully grease it with softened butter with a brush. Put the bird mold back in the oven and continue to bake it for another hour.

Using spatulas, carefully transfer the cooked turkey to a large platter, cover with foil and let sit for fifteen minutes to make the meat more juicy. Roasted turkey should only be served hot.

Delicious oven baked turkey with prunes and apples

• Required Ingredients:
• 5 pieces of apples
• 1 turkey (4 kilograms),
• 220 grams of pitted prunes,
• 1.5 tablespoons meat seasoning
• 2.3 tablespoons of salt
• 3 spoons of sunflower oil,

Turkey Recipe:

Rub the washed and cleaned turkey the night before with a special marinade. To prepare it, you need to mix seasoning, salt and sunflower oil in one container. It is better to use seasoning without adding salt. mix all the contents thoroughly, then rub the bird's carcass with all the contents inside and out.

The bird must be wrapped in clean special baking paper and placed in the refrigerator for the whole night. The next day, you need to prepare the stuffing for the bird. To do this, sweet and sour apples must be washed and cut into quarters, seeds and core removed.

Mix apples with washed prunes, after which you need to stuff the bird. Chop the carcass with toothpicks or carefully sew with thread. Brush the whole turkey on all sides with melted butter to create protection from the high temperatures in the oven.

Carefully put on the prepared sleeve on the turkey, after which the sleeve must be tied and fixed with wire. Place the bird in the preheated oven for two and a half hours. And in order for the carcass of the bird to be well browned, you need to open the sleeve from above and bake in the oven for another twenty-five minutes.

Appetizing roasted turkey in the oven with prunes and apples is completely ready, it can be cut into individual pieces or served as a whole bird. Bon appetit!

Step-by-step recipes for cooking a juicy soft whole turkey in the oven: how to marinate and how to stuff a turkey for baking in the oven

2018-02-07 Oleg Mikhailov

Grade
prescription

11986

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

9 gr.

carbohydrates

7 gr.

149 kcal.

Option 1: Classic Whole Roast Turkey with Apples and Dried Fruits

The traditional method of roasting poultry consists of a long “wet” method of salting the carcass and the obligatory stuffing of the carcass. Apples are used for the filling - this is so familiar that hardly anyone will argue. Dried fruits will make the filling even more fragrant, choose prunes a little moist, as a rule, they are also sweeter.

Ingredients:

• four-kilogram turkey;
• 150 grams of butter "Farmer" butter;
• 200 grams of salt and 150 grams of sugar;
• half a kilogram of onion;
• fifty peas of pepper;
• five liters of water;
• different young greens, to choose from - 50 grams;
• one hundred grams of dried apricots and prunes;
• two kilograms of apples.

Step-by-step recipe for cooking a juicy soft whole turkey in the oven

In five liters of hot boiled water, dissolve salt, then sugar. Peel and cut the onions coarsely - in half or into four parts if they are quite large. Dip in brine and turn off the heat.

Gut the turkey and rinse. Shake off and blot excess moisture from the carcass. Pour the brine into a container in which, in addition to it, the bird carcass will fit tightly, you should not leave large gaps, the turkey should fit freely, but not float in the liquid. We stand the carcass for up to eight hours, then take it out and, without washing, dry it with a clean and dry cloth - a towel or rags.

The following actions are performed before the end of the salting of the bird. Scald dried fruits with boiling water and soak for twenty minutes in cool water. Apples, without peeling, cut into medium slices, select seed boxes with a teaspoon or knife. Let the butter thaw, you can’t melt it by any method, it should be soft, but not spread. Wash the greens, dry, chop finely, coarse leaves can be ground in a mortar, mix with oil.

Fill the carcass with a mixture of apples and dried fruits, fasten or sew up the cuts. Rub green oil over the top, place on a thick roasting pan, breast side down. Tightly, being careful not to tear, cover the turkey with sheets of foil along with the baking sheet. For convenience, you can pre-fold a wide layer of them.

Preheat the oven just above the standard baking temperature, 190 degrees is optimal. First, bake the turkey for two hours, then, temporarily removing the foil, pour over the juice and fat formed in the package, pack again and bake further. After another thirty minutes, remove the foil completely, pour the carcass with juice and turn over, spread the remaining apples around the bird. Lower the temperature a little, pour the meat juice over all the products again and put the roaster in the oven.

The second stage of baking continues for about an hour. Be sure to monitor the condition of the skin, after about forty minutes you can turn the bird over if you think that it has browned enough. At the same time, be sure to pierce the carcass in the area of ​​\u200b\u200bthe breast and drumstick - the color of the juice that comes out will indicate whether the dish is ready. If it is deep pink, continue baking until the end of the recommended time. If even then the bird is not ready, return the foil to its place and let the turkey reach readiness for another quarter of an hour.

Option 2: A Quick Whole Roast Turkey Recipe Up in the Sleeve

We carefully read the list of products and are not surprised. Yes, indeed, we have a ready-made set of spices - chicken. The fact is that most manufacturers of these compounds calculate the proportions of mixtures according to the approximate weight of the bird for which they will be used. We choose a medium-sized turkey and spices for it - appropriate. But in the form of a gift, we have a small surprise - we couldn’t stock up on a turkey, bake a large chicken, the recipe for it will work without changes.

Ingredients:

• a small three-kilogram turkey;
• a small lemon and a head of garlic;
• three tablespoons of oil and two - soy sauce;
• spices "For ruddy chicken" and coarse salt;
• sprigs of rosemary.

How to quickly roast a whole turkey in the oven

Wash and dry the bird, carefully but carefully singe it with the flame of a lighter or over a lit burner. Scrape with a knife, removing burnt hairs, wipe with a damp cloth and allow to dry completely.

While the previous stage is being completed by itself, we prepare the coating for the turkey: chop the peeled garlic, mix with ready-made spices, pour soy sauce. Mix into a thick paste. The coating will already be brackish, and this depends on the specific composition of the soy concentrate, focus on it before rubbing the bird with salt.

Salt, mix with spices, rub the bird on the skin, slightly crushing the spices. In the same way, but somewhat more modest in quantity, rub the carcass from the inside. Pour boiling water over the lemon, put inside, along with rosemary sprigs.

We pack the bird tightly in a baking bag, let out excess air from it and fix the edges tightly. We put it in a spacious baking dish, preferably glass or porcelain. We send it to the oven for an hour and a half, with the heating mode set between 180 and 200 degrees. We must pierce the sleeve, a quarter of an hour before the end of the process it is worth cutting it and pouring a little juice from the bottom of the container over the entire carcass.

Option 3: Whole deluxe Christmas turkey in the oven

The mass of nuts is indicated in the shell, according to the text of the recipe it will become clear for what purpose. If you have chopped nuts, they will need 350 grams. The recipe is good for fairly large carcasses, recalculate all other components for the weight of the bird and add 20 minutes in the oven for each additional kilogram. In the opposite case, you need to decrease the time more modestly - by a quarter of an hour.

Ingredients:

• a five-kilogram carcass of a gutted, not frozen turkey;
• a glass of pomegranate sauce;
• two white onions and five apples;
• half a kilogram of walnuts;
• spices for roasting large poultry;
• half a glass of salt and white sugar;
• small potatoes - up to two kilograms;
• 120 grams of medium-fat sour cream and half a pack of Traditional butter.

How to cook

Dissolve salt with spices and sugar in four liters of boiling water, let the brine cool and dip the carcass into it. It is convenient to use a plastic container of a conical shape or just a suitable saucepan. We stand the turkey in brine for up to twelve hours.

Nuts can be dried in their shells by spreading them on a baking sheet and turning on the oven on low heat. If you are more accustomed to doing this in a frying pan, after the kernels are removed, do what is more convenient. We grind the nuts not into flour, but very finely, the method is also at your discretion - from a meat grinder or blender to a mortar or rolling pin.

We clean apples only from internal partitions and seeds, brown them in warm butter. We do the same with the onion, cut into small slices. We give all the prepared products to cool, and begin to mix the filling.

Drizzle walnuts and onions with pomegranate sauce. Sprinkle with spices, which are very desirable to include ground cloves and cinnamon. If these spices are not in the finished composition, add two pinches of each. Pomegranate juice should give the stuffing the density of minced meat, add it according to the density of the resulting mixture.

To simplify, we will not bother with the filling for a long time, the apples were cut into small pieces, so just mix them evenly with the nut mass. Fasten the upper section of the carcass in advance with threads, fill the bird tightly with the mixture. Stir in sour cream and pomegranate sauce into the remaining filling (it should be a little). The resulting mass should be quite liquid, but not completely spread, rub the turkey on the outside with it, sew the bottom cut tightly before that.

Wash the potatoes and arrange along the edges of the oiled roasting pan, place the stuffed turkey in the middle, tuck it tightly with potatoes from the sides. If there is some minced meat (paste) left, set it aside for now. Heat the oven to 180 degrees, send the bird into it for three hours.

In the process of baking, the turkey will have to be poured several times with the juice that stands out. About an hour into the process, do this for the first time and, if there is some nut filling left, add it to the roaster. Readiness is checked in the standard way - piercing the meatiest part of the bird with the tip of a knife or the prongs of a fork.

Option 4: Recipe for Juicy Soft Turkey Whole Foil Oven

Spicy cumin seeds, more commonly known as Zira, add an oriental flavor to the dish. If such flavors seem too strong to you, you can use the seeds of the more familiar cumin with no less success.

Ingredients:

• turkey, steam room, weighing up to 4 kilograms;
• two tablespoons of liquid honey;
• half a pack of high-fat oil;
• 150 grams of raisins and dried apricots and 200 grams of sweet carrots for the filling;
• a teaspoon of pepper, the same amount of paprika and half a spoonful of cumin seeds;
• 3.5 tablespoons of salt;
• a quarter of a spoonful of the finished mixture of fragrant peppers, or seasoning for roasting a turkey.

Step by step recipe

Let's prepare the carcass. Be sure to inspect for the presence of remnants of feathers, singe the hairs over an open fire. Scrape with a knife blade, dry thoroughly with a damp towel, then pat dry. Rub the bird with salt on the skin, lightly add salt from the inside.

We clean the carrots and cut them into centimeter cubes, wash the raisins, and first pour boiling water over the dried apricots for a minute, then soak them in cold water for half an hour. Mix, cut the dried apricots into four parts before that.

Melt the butter in a water bath, let it cool slightly, and mix with honey in a spacious bowl. Add the spices one at a time and mix until the sauce is evenly colored. We rub the carcass with it from the inside and fill it with a mixture of dried fruits and carrots. We fix the cut with wooden toothpicks or sew it with culinary twine. Spread the rest of the sauce evenly on the outside.

A deep, spacious baking dish, for example, a frying pan with high sides, is tightly lined with foil in several layers. We lay the turkey loosely, without touching the walls. We put the hanging edges of the foil on the carcass and wrap it tightly.

The oven can be heated without sparing, if possible, raise the temperature to 250 degrees. Place the form with the bird in the cabinet for half an hour, try to keep the heat at the indicated mark all this time. Then move the regulator to a lower temperature and let it drop to 190 degrees. The duration of the whole process is up to three hours, but carefully unfold the foil an hour earlier. Keep an eye on the condition of the crust, as soon as it becomes very ruddy, turn off the heat and take out the turkey.

Option 5: Whole roasted turkey stuffed with oranges

Another recipe with long pickling. The process is tedious and time consuming. But the aromas exhaled by a ruddy bird on the ceremonial table will more than pay for all the labors of the culinary specialist.

Ingredients:

• large turkey - 5-6 kilograms;
• a pack of "Peasant" oil;
• a head of garlic;
• two small oranges;
• one large carrot and a white, lettuce onion;
• ten tablespoons of salt and half a glass of sugar;
• a spoonful of cinnamon and two - coriander;
• a teaspoon of allspice peas and spices for marinating meat;
• two bay leaves, and five cloves.

How to cook

In a voluminous bowl in which you plan to marinate the turkey, pour a liter of boiling water, pour and dissolve salt and sugar without residue, quickly chop the peeled onions into rings and diced carrots. We put lavrushka, allspice, coriander and cinnamon. If you have cinnamon not ground, but in the form of a stick, just break it before this.

We prepare the turkey in the standard way for poultry: remove the offal, if left, rinse and dry. We examine the skin for the presence of feathers and hairs, remove if necessary. We add a liter of cooled boiled water to the cooled marinade and lower the bird into it. Top up with the same water until the carcass is completely immersed in it. Leave to marinate in a cool place for up to a day. It is very good if it is possible to turn the carcass several times in brine and slightly mash it with your hands.

We take out the salted turkey, let the moisture drain, and lightly blot with rags. Carefully, so as not to tear the skin, we slip our fingers under it from the side of the cut, gently tearing the films that connect the skin with the meat. Half of the butter is slowly softened to the state of thick sour cream, we mix pepper, spices, a spoonful of grated garlic into it. We rub the carcass with fragrant oil, first from the inside, then under the skin and finally from above.

Orange or several fruits, depending on the size of the bird, pour boiling water for five minutes, take it out, stick a clove symmetrically into the peel. We disassemble the remaining garlic into cloves, do not clean. Sew up the neck of the carcass and turn this part down. We fall asleep a third of the garlic and tightly place an orange after it. Depending on the size of the turkey, we “stuff” it with the second citrus or the rest of the garlic. Sew up the bottom slit.

Line a wide frying pan or a suitable porcelain container tightly with foil. The edges should hang freely to such a length that they can wrap the carcass with a large margin. We put the turkey upside down, put the foil up very carefully, leaving some space between it and the bird, and provide a small hole at the very top for steam to escape.

We heat the oven to 220 degrees, a little more if the turkey is large or has not warmed up after pickling. The first stage of baking is warming up the carcass. Forty minutes is enough for it, regardless of the size of the bird. Then we lower the temperature, optimally - to 180 degrees, with such heating, the baking time, with the indicated weight of the carcass, is four hours. At the end, we unfold the foil and evaluate the blush on the crust, if it is appetizing enough, we pierce the carcass deeper and make sure it is ready. If required - slightly unroll the foil, bring the dish to readiness.