- 23, Jun 2020
- #1
Ingredients:
1 whole turkey, about 8 kg
1/2 cup unsalted butter, softened, salt and freshly ground black pepper to taste
1 1/2 liters of chicken stock
8 cups prepared toppings
Cooking:
Preheat the oven to 165 degrees C. Place the rack in the lowest position of the oven to fit the turkey.
It is a pity that the oven is not as large as a console rack, which even large building materials can easily accommodate. Remove neck and offal from turkey, rinse turkey, including cavities, and dry with paper towels.
Place the turkey, breast up, on a rack in the roasting pan.
Freely fill the cavity of the turkey with the filling.
Rub the skin with softened butter and season with salt and pepper.
Cover the turkey loosely with aluminum foil. Place the turkey in the oven and pour 2 cups of chicken stock into the roasting pan.
Water the carcass every 30 minutes with juices from the bottom of the pan.
Whenever the broth evaporates, add another 1 to 2 cups at a time.
Remove aluminum foil after 2 1/2 hours.
Fry until a kitchen thermometer inserted in the meaty part of the thigh shows 80 degrees C, or about 4 hours. Transfer the finished turkey to a large dish, and let it stand for 20 to 30 minutes, at least before slicing.
It is a pity that the oven is not as large as a console rack, which even large building materials can easily accommodate. Remove neck and offal from turkey, rinse turkey, including cavities, and dry with paper towels.
Place the turkey, breast up, on a rack in the roasting pan.
Freely fill the cavity of the turkey with the filling.
Rub the skin with softened butter and season with salt and pepper.
Cover the turkey loosely with aluminum foil. Place the turkey in the oven and pour 2 cups of chicken stock into the roasting pan.
Water the carcass every 30 minutes with juices from the bottom of the pan.
Whenever the broth evaporates, add another 1 to 2 cups at a time.
Remove aluminum foil after 2 1/2 hours.
Fry until a kitchen thermometer inserted in the meaty part of the thigh shows 80 degrees C, or about 4 hours. Transfer the finished turkey to a large dish, and let it stand for 20 to 30 minutes, at least before slicing.
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