Baked turkey stuffed with lemon, onion and garlic

Lemon, onion, garlic and rosemary make the bird incredibly flavorful. And thanks to the butter and broth, the baked turkey is tender and juicy.

• Recipe author: Daria Rodionova
• After preparation, you will receive 12 servings
• Cooking time: 160 minutes
• Prep time: 15 minutes
• Total recipe preparation time: 175 minutes

Ingredients

• Gutted turkey carcass 1 piece (5-5¹⁄₂ kg)
• Lemon 1 piece
• Onion 1 piece
• Garlic 5 cloves
• Fresh rosemary 4 sprigs
• Butter 100-120 g
• Salt 2 tsp spoons
• Ground black pepper 1 tsp the spoon
• Chicken broth 480 ml

Cooking method

• Tie the legs of the turkey together with cooking thread or heavy cotton white thread.

• Cut the lemon and peeled onions into quarters. Use the flat side of the knife to crush the garlic cloves.

• Stuff the turkey with lemon, onion, garlic and rosemary.

• Combine softened butter with salt and pepper.

• Rub oil all over the turkey outside and under the skin. Add salt and pepper if desired.

• Place the turkey, breast side up, on a wire rack.

  If you do not have a baking sheet with a wire rack, tear off a large piece of foil, fold it and form the number 8 from the resulting strip. Place it on a regular baking sheet with the turkey on top. The carcass must stand firmly on this structure.

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• Place in an oven preheated to 230 ° C for 30-40 minutes. During this time, the turkey will begin to acquire a golden color.

• Reduce the temperature to 180 ° C and pour 120 ml of broth over the turkey.

• Bake for another 2 hours, watering the bird with the same amount of broth every half hour.

  If the turkey becomes too dark, cover with foil.

• When the turkey is pierced or cut, a clear juice should come out of the finished turkey. And the meat itself will be light. If the juice and meat are reddish, the bird needs to stay in the oven for some more time.

  If you have a meat thermometer, insert it into the thick part of your thigh. Do not pierce the meat through or touch the bones. If the thermometer reads 74 ° C, the turkey is baked.

• Let the turkey rest for 20 minutes before cutting.

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