A frozen Turkey to defrost in natural conditions (in the refrigerator on the bottom shelf) for 1-2 days, depending on weight. I was frozen young Turkey up to 4 kg - 1.5 days on the balcony at 0 the-re. To prepare vegetable broth for the marinade Turkey. You can see the recipe for broth here, but do NOT add salt! :http://www.povareno k.ru/recipes/show/78 435/

The main thing is brining - the process of brining in the brine and the spice birds! After her Turkey meat becomes moist and juicy. Technology - just gorgeous! First, the brine drains from the Turkey all the juices, and then the Turkey absorbs need her number just added to the rassolka... Brine. Measure sugar, salt, mix 1 tbsp. of dried spices: rosemary, thyme, sage. To prepare 10 peas of black pepper.

Vegetable broth and add the spices, sugar, salt, peas pepper, cook 10 minutes after boiling. Let the brine cool to room TEM-ry. In a deep bowl (plastic, enamel bucket) to load prepared (plucked, washed, without innards, neck, etc.) the Turkey breast DOWN and pour the brine. If the Turkey is not completely covered, add on top of more ice. The time of brining. How to count? For this reason a lot of questions. Basic rule : 0.5 kg poultry - 1 hour of brining. NOT to overdo, otherwise the meat will be tough! I did a milder brine salinity, because he knew that to survive time will be longer (due to circumstances). If the back of the Turkey is still "uncovered", then 1 hour before the end of the marinating flip the bird. A bowl (bucket) cover with lid or wrap to put on top of any load is possible.

Baking. On the day of cooking: remove the bird from brine and rinse well under running water on all sides.

To prepare filling: quarter apples, onions, oranges and tangerines. Citrus pierced with sprigs of rosemary. NOT recommended!!! stuffing a Turkey cereals, breads and crackers, because they will absorb the juices and fat of the bird. Fruits, on the contrary, when heated, will give up their juices and essential oils Turkey, moisturizing it from the inside! And salted meat gets a fruity balance of sweet and bliss.

Put stuffed Turkey in a baking pan, ON the grill (I use La little grille from the microwave or AG), pour on the bottom of the pan for 1-1,5 fingers of water, put slices of citrus, apples, onions, and herbs (Turkey loves sage and rosemary). The Turkey SHOULD be well "spalinowa" (legs and wings tied to the body) for qualitative done!

The oven to heat first to the maximum. At the recommendation of John. Oliver: watering breast, olive oil,

Cover with foil (shiny side to the product!) and put bake on the lower tier of the oven (electric), reducing immediately the-ru to 180°C. Bake the first 30 min.

All the time to baste the bird formed juices. The formula for baking: 1 kg poultry * 40 minutes, and be sure to check with a thermometer for baking at the thickest places (up to 72°C)!

In the last step (last hour): remove foil, wrap or cover ready ruddy parts, and the convexity of the birds, lay on the breast the pieces of butter. From this point to pour the released juices every 10-15 minutes!

The bird cover before filing a foil, at least 30-40 minutes, but can be 1-1. 5 hours. The meat is just juicy and saturated flavors. Serve with citrus, cranberry sauce.

The meat is rich, juicy, moist and fruity-salty

Sorry for the photo taken directly behind a festive table