Baked Turkey (4-6 people – 3-4 hours)
1 packet of toast bread (if it is not sliced if possible – cut it into large cubes and let it dry for 1 day or dry it well in the oven)
3 celery stalks (coarsely chopped)
1 large white onion (cut into large cubes)
3 carrots (coarsely chopped)
2 cups chicken broth
80 g butter
Preparation of Internal Mortar
Melt the butter in the pan.
Celery, onions and carrots throw them in butter and get them to color well.
Add salt and pepper, blend them all well.
Take it out of the fire immediately and add the chicken broth.
Throw your bread into this mixture and blend it well.
Note: It is very important that the bread is thoroughly stale or dried in order to prevent the mortar from being like porridge.
Preparation of Turkey
Dry the turkey well with tissue paper or kitchen towels to dry inside and outside.
Repeat this process several times.
Lubricate the turkey with butter, especially by feeding the insides and nibs, thighs and the entire skin.
Sprinkle with salt and pepper and rub all over the skin with your hands.
Start filling the prepared mortar from the hip of the turkey.
When the hip part is filled, fill the cavity in the neck with your mortar.
Take a tour of the tail part of your turkey with the oven rope and cross the bones at the end of the thighs and tie them to the tail with the rope.
After passing the same rope on the right and left sides of the turkey, attach the wings to the sides of the turkey with the wings under the rope and tie the rope on the neck.
Note: The aim here is to ensure that the turkey does not change its shape while cooking in the oven. If you do not make this binding, the wings and thighs will appear open and scattered after the turkey is cooked.
Put the turkey on a baking sheet.
Stick toothpicks with pieces of carrot on the tip.
Cover your baking tray with aluminum foil to cover all sides.
Note: The toothpicks with carrots will increase in height and will ensure that the foil does not stick to the turkey.
Heat your oven to 220 degrees.
Put the turkey in the oven and cook at 220 degrees for the first half hour.
Then, reduce the oven setting to 170 degrees and cook for 40 minutes, how many kilos of turkey.
Note: For example, 6 * 40 minutes = 240 minutes will be left in the oven for 6 kilos of turkeys.
After the cooking process is finished, remove your foil and put it in the oven for another 15 – 25 minutes.
Allow it to rest for 20 minutes after removing it from the oven.
First, take out the crispy outer skin as a mold, then slice the breast meat with reference to your sternum with your knife.
Break and rinse the legs by hand.
Gravy sauce making
The abundant water remaining in the baking tray, where you cook the turkey, results from the melting of the turkey’s oils and the combination of the turkey’s sap and this is the basis of the gravy.
Separate the oil from the mixture with a spoon or scoop and collect it in a container outside the tray.
Put the turkey water remaining on the baking tray directly on the same tray and start scraping and mixing all the remaining pieces on the tray with a wooden spoon or spatula.
When you start clicking on the fire, add 1 glass of white wine and continue mixing.
Add 1 handful of flour and continue mixing.
If the mixture does not get consistency, add some more flour. (be careful not to add too much flour)
Turn down the fire and add 15 -20 grams of butter and tie the sauce.
Pour it on the turkey you sliced and serve.