Whole turkey

Ingredients for 4 servings:

• 1 turkey (4 kg)
• ½ liter of water
• 1 orange(s)
• 2 apples
• 1 onion(s)
• ½ bunch parsley
• 1 handful of tomatoes, dried
• possibly toast bread, diced
• 1 egg(s), if necessary
• Salt
• pepper

Instructions

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

German classic

Rinse and prepare the turkey. Trim the wings. Trim the rump. Remove the remaining skin from the neck – don’t throw it away; it can be added to the roasting pan. Chop the stuffing ingredients into small pieces, season with salt and pepper, and add to the turkey. In this recipe, the stuffing is used only to prevent the turkey from drying out on the inside. It also imparts flavor to the meat. If you want to serve the stuffing as a side dish, add diced toast and an egg. This will make the stuffing a little richer and can be used as a side dish. Secure and close the opening with toothpicks. Then tie the turkey together at the ankles with roasting twine. Thread the twine behind the thighs. Turn the turkey and tie the wings together. Turn it over again and tie a knot at the front. Trim any excess twine to prevent it from burning in the oven. Place the turkey in the roasting pan along with the water and the trimmed turkey pieces. Place in the oven uncovered. Bake at 160°C for 1 hour per kilogram. Baste the turkey with the roasting juices every 20 minutes while baking to prevent it from becoming too dry. Fabio serves homemade dumplings and red cabbage with the turkey. A Pinot Noir, for example, goes well with the drink. Tip 1: Pierce the drumsticks halfway through cooking to ensure even cooking. Tip 2: The turkey can be stuffed with anything. I find lemons and herbs the most delicious. Or a can of beer.