Stuffed turkey

Ingredients for 12 servings:

• 6 kg turkey
• 3 stalk(s) Celery
• 6 m.-sized onion(s)
• 2 packs of sandwich toast, 750 g each
• 1 cup parsley
• 2 packs of butter
• 2 cup(s) chicken broth, maybe a little more
• 4 tbsp chicken seasoning
• 3 tbsp rapeseed oil, e.g. Albaöl

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours 15 minutes

with bread and celery filling

For the stuffing, peel and finely chop the onions. Dice the celery and add to the onions. Dice the bread and fold into the onion and celery mixture. Sprinkle the first 2 tablespoons of chicken seasoning and parsley, if desired, over the bread mixture and pour over the melted butter. Knead the mixture well. Preheat the oven to 180°C fan/convection oven. Wash the poultry inside and out and pat dry. Mix the oil and the second 2 tablespoons of chicken seasoning. Lightly brush the inside of the meat with 1/3 of the oil. Stuff both sides of the poultry with the bread mixture and sew the openings shut with needle and thread. Brush the outside of the poultry with the remaining oil mixture. To lift the poultry, prepare a washed string and wrap it around the bird. Using the string, place the turkey in a lightly greased roasting pan. Pour the chicken stock into the roasting pan. Close the roasting pan. From now on, baste the meat lightly with the broth from the roasting pan every 30 to 45 minutes. Add more broth if the liquid is running low. Cooking time is approximately 4 hours and 30 minutes. Adjust the temperature if the poultry is getting too brown. The internal temperature of turkey should be at least 80°C.