Lemon is squeezed about 1/2 cup (100 ml) juice and the remaining Peel, cut into slices and turkey is filled with them, and add a few sprigs of green spices. Squeezed lemon juice mixed with wine and brown sugar. Icing mix well and leave in the fridge. Breast skin of the turkey is removed, lift carefully and under it in the remaining spices, chopped. Bird sprinkle with salt and pepper, smeared with a little vegetable oil and put up with the chest in a deep pan. Bake in a preheated oven at a temperature of about 160 C. The time for the preparation is obtained as follows: 1 hour per 2 kg weight of the bird. In the process of roasting the turkey is watered with the releasing tray sauce, and in the last 30 minutes is brushed with lemon glaze. If you begin to burn off, cover with aluminum foil. Finished turkey partitioned and served with a garnish of your choice.