Summary

Ingredients

• 1 turkey, 6.5 kg
• 1 ½ kg minced meat, half-half
• 2 rolls
• 2 egg (s)
• 1 bottle lemon juice
• salt and pepper
• 125 g butter
• Maggi
• Wine, red
• Gravy

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Instructions

1. Wash the turkey inside and out, pat dry and smear with lemon juice. Season with pepper and salt on the outside.
2. 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.
3. 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.
4. Spread several thin slices of butter on the turkey and slide the turkey into a paper bag. Seal the bag with staples.
5. Poke several holes in the bottom to allow excess juice to drain off.
6. 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.
7. Bake in the oven for 20 minutes per pound (here approx. 4 1/4 hours) at 150 ° hot air.
8. Then take the turkey out of the bag and carve it.
9. Refine the juice collected from the baking sheet with water, gravy for poultry and a dash of red wine.
10. Serve with red cabbage and dumplings.