Summary

Ingredients

• 6 kg turkey or turkey
• 3 stalks celery
• 6 medium onion (s)
• 2 packs sandwich toast, 750 g each
• 1 cup parsley
• 2 packs butter
• 2 cup chicken broth, possibly a little more
• 4 tablespoon chicken seasoning
• 3 tablespoon rapeseed oil, e.g., Alba oil

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Instructions

1. For the filling, peel and finely chop the onions. Cut the celery into small cubes and add to the onions. Cut the toast into cubes and fold into the onion and celery mixture. Sprinkle the first 2 tablespoons of chicken seasoning and parsley over the bread mixture to taste and pour the melted butter over it. Knead the mixture well.
2. Preheat the oven to 180 ° C fan oven. Wash the poultry inside and out and pat dry. Mix the oil and the second 2 tablespoons of chicken seasoning. Gently spread the meat inside with 1/3 of the oil. Fill both sides of the poultry with the bread mixture and sew the openings shut with a needle and thread. Brush the outside of the poultry with the rest of the oil mixture. To lift the poultry, prepare a washed string and place it around the animal. Using the string, place the turkey or turkey in a lightly greased roasting pan.
3. Pour the chicken stock into the roaster. Close the roaster. From now on, lightly pour the broth from the roaster over the meat every 30 to 45 minutes. If necessary, use more broth if the liquid is or should become too little. The cooking time is approx. 4 hours and 30 minutes. Adjust the temperature if necessary if the poultry gets too dark. The core temperature for turkey should be at least 80 ° C.