The secret to a delicious Turkey is that it was not dry. To do this, it should be soaked in a saline solution. Take a large container - a bowl or bucket, dependent on the size of the Turkey.

Spread it large and sturdy plastic bag.

Now put him in our thawed, gutted and washed the Turkey. It is advisable to pre-weigh it, as this will help You to know how long it will need to bake.

Prepare the brine: bring 1 liter of water to boiling, there is added 170g of salt, dry onion, mustard seed, peppercorns, cumin or caraway, juniper or cloves and Bay leaf. Stir until dissolved salt. Add to the pot 4 liters of water (cold) and 1.5 cups of wine.

Pour the warm solution a Turkey.

Close the bag, squeezing as much air and put the Turkey in the cold for two days.

Now it is very important to know how long it should bake. Cooking time depends on the size of the bird. Up to 5.5 kg oven 3 hours, from 5.5 to 6.5 - 3 and 3/4 hours, from 6.5 to 8 kg - 4 hours, from 8 to 9 kg and 4.5 hours from 9 to 10.5 kg - 5 hours. I think not many of you will want to roast a large bird. If You want to bake it without toppings, then subtract 0.25 to 0.5 hours from the cooking time. On the day of cooking, calculating what time the bird must be put in the oven, turn the oven at 170-175*. The bird must be rinsed and put in a fireproof dish. After this, mix a few tablespoons of mayonnaise with the salt, pepper, paprika and seasoning to chicken and coat the Turkey inside and out. Now it needs to stuff. I take sliced into 8 pieces sour apples and prunes. First, I love baked apples, and secondly, they help keep the Turkey juicy. There are people who stuffed the Turkey with fillings of rice or bread, but the toppings just suck all the juiciness of the meat. When the Turkey is stuffed, add in the dish is sliced into several parts onion, head of garlic, sprigs of rosemary and sage 1 glass of wine.

After that, very well wrap everything with foil and put the bird in the oven.

An hour before the Turkey should be ready, remove from foil dish, small Cup or spoon scoopable broth so that it remained in a pot about 2-3cm (broth can not to pour, and strain and make from it a gravy for the bird), raise the oven temperature to 190* and let bake for a nice crust.

Serve and don't forget to make gorgeous photo, I forgot this year! Bon appetit! Serve Turkey meat is very tasty with cranberry sauce-jam, the recipe of which I will expose.