Turkey in the Oven
12 servings
180 minutes
Turkey is not as common in Russia as, say, duck or chicken, but nevertheless it is increasingly cooked as the main dish for a holiday table. It has rather dry meat, so it is important not to overdry it during the cooking process . In order for the turkey to be juicy and tender, you need to season it with butter and herbs (it is especially important to fill the space between the skin and the carcass itself) and stuff it with fruits and vegetables.
1
Chop parsley and rosemary.
- Parsley: 8 sprigs
- Rosemary: 5 sprig
2
Mix the chopped herbs with pepper, salt, the zest and juice of 1 lemon, softened butter, and olive oil.
- Parsley: 8 sprigs
- Rosemary: 5 sprig
- Lemon: 2 pieces
- Butter: 120 g
- Olive oil: 30 ml
- Ground black pepper: to taste
- Salt: to taste
3
30 minutes before baking, take the turkey out of the fridge and let it sit at room temperature. Pat it dry with paper towels. Carefully separate the skin from the meat in the breast area to create a pocket.
- Turkey: 1 piece
4
Distribute part of the aromatic oil under the skin. Use the remaining oil to grease the turkey inside and out.
- Butter: 120 g
- Olive oil: 30 ml
- Turkey: 1 piece
5
Place lemon, onion, and apple inside the turkey.
- Lemon: 2 pieces
- Onion: 3 heads
- Apple: 3 pieces
6
Tie the bird's legs together with kitchen twine.
7
Chop oranges, apples, and onions coarsely.
- Oranges: 2 pieces
- Apple: 3 pieces
- Onion: 3 heads
8
Place them in a deep baking dish, add a few sprigs of parsley and rosemary, and pour in the broth.
- Parsley: 8 sprigs
- Rosemary: 5 sprig
- Chicken broth: 250 ml
9
Place the turkey on a rack and cover it with foil, set the rack over a baking tray with onions and fruits, and send this setup to an oven preheated to 180 degrees for 1.5–2 hours.
- Turkey: 1 piece
- Onion: 3 heads
- Apple: 3 pieces
- Oranges: 2 pieces
10
After 1.5 hours, remove the foil, brush the turkey with the pan sauce, and continue baking for another 1-1.5 hours, basting the bird with sauce every 20 minutes.
- Turkey: 1 piece
- Chicken broth: 250 ml
