Wash and prepare the turkey. To do this, cut off the wings. Also cut off the rump. Also remove the remaining skin from the neck - do not throw it away, it can be placed in the roasting pan.
Chop the ingredients for the filling, season with salt and pepper and add to the turkey. In this recipe, the filling is only used to prevent the turkey from drying out on the inside. In addition, the filling gives off flavor to the meat.
If you want to serve the filling as a side dish, you should add diced toast and egg to the ingredients. Then the filling is a little richer and can be used as a side dish.
Fix and seal the opening with toothpicks. Then tie the turkey at the ankles with roast string. Pass the cord behind the thighs. Turn the turkey and tie the wings together. Turn it over again and knot on the front. Cut off any excess string so that it does not burn in the oven.
Place the turkey in the roaster with the water and the cut turkey pieces. Place in the oven without the lid. Leave in the oven at 160 ° C per kilo for 1 hour. Pour the gravy over the turkey every 20 minutes while baking so that it does not get too dry.
Fabio serves homemade dumplings and red cabbage with the turkey meat. A Pinot Noir, for example, is perfect as a drink.
1. Tip: After half the cooking time, poke in the mallets so that they cook evenly.
Tip 2: The turkey can be filled with anything. I find lemons and herbs the most delicious. Or a can of beer.
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