Turkey under a blanket

1 We prepare all the necessary ingredients.
Wash the turkey well, remove excess feathers, and clean out all the insides. Dry with a paper towel.

2 Pour salt, allspice, ground thyme inside the turkey and rub everything well from the inside.
We also rub the turkey with salt on top. Add dry garlic and ground paprika. Place a sprig of rosemary inside.

3 We tuck the wings under the turkey carcass.
We must tie the legs together with a strong thread.

4 Grease a deep baking dish with vegetable oil and place the turkey into it.
Generously spread the carcass with softened butter.

5 For the marinade, melt 100 grams of butter with white wine in a saucepan. We don't boil. Stir until smooth.
Take a large piece of gauze. It should be such that it covers the entire carcass in two layers.
Soak the gauze in the marinade.

6 Squeeze a little and cover the turkey.

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Place the pan with the turkey in an oven preheated to 210 - 220°C for half an hour.
After half an hour, take it out and use a brush to thoroughly moisten the gauze with the remaining mixture of wine and oil.
Return the pan to the oven, lower the temperature to 160 - 170°C and bake for another 2.5 hours.

If you have a turkey larger than 5 kg, the baking time will increase:
4-5 kg ​​- 3-3.5 hours
5-7 kg - 3.5-4 hours
7-10 kg - 4-4.5 hours
10-12 kg - 4.5-5 hours

8 After the time has passed, take out the turkey and remove the gauze. If it is not evenly browned, brush the surface with a mixture of wine and butter and place in the oven at high temperature for another 10 minutes.
You can check the readiness of the meat by piercing the turkey in the tightest place near the bone and pressing on the meat; the cooked turkey will release clear juice, while the raw turkey will release reddish juice.

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Transfer the turkey to a serving platter and brush the surface with oil and wine. Cover with foil and leave it to rest for 20-30 minutes. After this, the meat will become denser and easier to cut.

Bon appetit!

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