Queen luxury tables seductive golden brown and tender meat. Spicy, flavorful, juicy – roast turkey!
- Turkey – 7 kg
- Oranges – 600 g
- Garlic – 4 cloves
- Apples – 900g
- Mustard – 1 tbsp
- Salt – 140 g
- Vegetable oil – 3 tbsp
- Rosemary – ¼ tsp
- Thyme – ¼ tsp
- Oregano – ¼ tsp
- Wig – ½ tsp
- Coriander – ¼ tsp
- Black pepper – ½ tsp
For cranberry sauce:
- Cranberry – 150 g
- Sugar – 50 g
- White port wine – 100 ml
- Orange – 1 piece
- Butter – 250 g
Garlic clean and skip through the garlic press. Grate the orange zest. Mix garlic, zest, rosemary, pepper, paprika, oregano, coriander, mustard, orange juice, and salt.
Tip: To dry the turkey did not work, take 20 grams of salt per 1 kg of turkey.
Rub the turkey with a mixture of cooked spices under the skin and inside.
Oranges and apples peel, cut into 4 pieces. Stuff the bird to 2/3 of its space. Abdominal hole sew, tie legs thread. To the wings is not burnt during baking, they hide behind the turkey. Put in a deep pan wings down. Rub the skin with salt and vegetable oil. In the pan, pour a glass of water to moisten the turkey. Then cover with a sheet of parchment the bird first and then wrap the foil around. Leave to marinate at room temperature for 1 hour.
Tip: the pan must be as deep to keep the juice from the turkey. Rock salt does not burn the skin. Oil will give a bird a golden crisp.
Bake in oven at 180 degrees for 3.5 hours. With ready-made turkey, remove the parchment and foil, pour the juice precipitated and put another 15-20 minutes in the oven for the acquisition of a golden crust. Finished bird let it brew for 20 minutes. Before submitting it to the table, remove all the stuffing, legs decorate paper curlers.
Tip: to cook the dish was not raw, turkey cooking time 30 minutes per 1 kg.
Cranberry Sauce. Orange peel, peel cut into small stripes, cover with boiling water. Port heat over medium heat. When the port begins to boil, set fire to it. Add the cranberries, orange juice, zest. Cook for 7-8 minutes. Strain through a sieve, wipe the pulp, add sugar. Evaporate the sauce for about 10 minutes. Remove from heat, add butter. It will reduce the level of acid in the sauce, make it soft and silky.
Tip: Thaw frozen cranberries half, otherwise it will lose its juice.