Juicy turkey

Submitted by enr on 25 Nov 2011
1 turkey (7-10 kg)
2 carrots (larger)
6-7 sprigs celery
5-6 sprigs thyme
1 onion
1 / 2-2 cup coarse salt (maybe simple)
200 ml wine
240 ml chicken broth
envelope baking (optional)
red and black pepper, basil, rosemary
1/2 cup butter (melted)
Juicy turkey
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The turkey is thawed well, all smeared with salt and pour cold water. Leave for 10-12 hours or overnight. Then washed several times, dried with paper towels. In the bag for baking (optional) put 1-2 l. Flour, stirring well to stick. Vegetables are cut and 2/3 of them are put in the bag for baking or bottom of the tray (at least 5 cm deep) with half the thyme. The turkey is on vegetables, complete with remaining onions, carrots, celery and thyme, coated with the butter and flavored with spices (on and under the skin). Finally, pour the wine and broth, sprinkle with paprika. Tie the bag, do 5-6 slot and put to bake for 3-4 hours (depending on size) of 150C. After the second hour cut the bag and pour the sauce on the turkey every 30 minutes. The turkey is ready when the temperature of the meat from the leg is 82c. Allow to stand for about an hour to stand in the sauce, and then cut.
1 user
25 Nov 2011


Go with sauerkraut and baked white rice.

Go with everything :) I I worked on it in America :) with mashed potatoes, stafing (which is like croutons) and krenbari (US borvinka) sauce.

If with sauerkraut and rice becomes type Bulgarian interesting combination with cranberries and mashed potatoes!


ideal is very much liked

Thank you for your kind words :)

is gorgeous - I added and cabbage