Time: 3 hours. 15 minutes.
Difficulty: medium
Servings: 10-12
Ingredients for the recipe:
- One (6 - 7 kg.) Frozen young turkey
- 4 l vegetable broth
- 1 tbsp. coarse salt
- 1/2 tbsp. brown sugar
- 1 tbsp. l black pepper peas
- 1.5 tsp l candied ginger, chopped whole pepper 1.5 tbsp.
- 4 l ice water
- Ice
- Vegetable oil, for frying
Recipe preparation:
Two to three days before baking: start defrosting the turkey in the refrigerator.
In a large saucepan, mix the broth, salt, sugar, black pepper, allspice, and ginger and bring to a boil, mix. Remove from heat. Cool the marinade to room temperature and refrigerate.
The night before baking: if desired, tie the legs of the turkey with kitchen twine. Combine the marinade, water, and ice in a 20-liter bucket. Immerse the thawed turkey in the marinade, breast down. If necessary, press down so that the bird is completely immersed in the marinade, cover, and refrigerate. Turn the bird over once in the middle of pickling.
Roasting day: heat the oven to 260 ° C. Remove the turkey from the brine and rinse it inside and out with cold water. Pour brine
Place the bird on a wire rack in the pan and dry it with paper towels. Grease the turkey with vegetable oil. Roast the bird on the lowest shelf of the oven for 30 minutes.
While the bird is frying, fold the foil in two layers and cover the turkey breast tightly.
After 30 minutes, reduce the oven temperature to 180 ° C, insert the cooking thermometer into the thickest part of the breast and bake until the temperature reaches 70 ° C. Use foil during cooking if the bird begins to burn. You need 17 minutes to cook the turkey. for every 450 grams’ bird weight.
Remove the turkey from the oven, lightly cover with foil, and let rest for 15-30 minutes. Butcher the bird and serve.
This dish goes well with Merlot Red Wine.