Turkey – Butterball

Summary

Prep Time	35 mins
Cook Time	4 hrs 15 mins
Total Time	4 hrs 50 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Wash the turkey inside and out, pat dry and smear with lemon juice. Season with pepper and salt on the outside.
For the filling, squeeze out 2 rolls soaked in water until the water is out again, mix with the minced meat and 2 eggs. Season to taste with maggie, salt and pepper.
Stuff the turkey`s body and neck with the filling, but not too tightly, and seal the openings with toothpicks or a needle and thread.
Spread several thin slices of butter on the turkey and slide the turkey into a paper bag. Seal the bag with staples.
Poke several holes in the bottom to allow excess juice to drain off.
Put the bag with the turkey on a wire rack in the oven; a deep baking sheet must be placed under the wire rack to collect the excess juice.
Bake in the oven for 20 minutes per pound (here approx. 4 1/4 hours) at 150 ° hot air.
Then take the turkey out of the bag and carve it.
Refine the juice collected from the baking sheet with water, gravy for poultry and a dash of red wine.
Serve with red cabbage and dumplings.

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