In order to make our Turkey was juicy and tender, it should be soaked in a saline solution at least daily. Preparing a solution easily. Sugar and salt pour 1 liter of boiling water, to fully dissolve crystals. Cut onion into large rings, carrot circles, throw a Bay leaf and a cinnamon stick (breaks it). Add the coriander and allspice peas.

Preferably the Turkey to thaw in advance (my 4.5 kg thawed 5 hours), so count the time. The Turkey a good wash, remove all unwanted (neck, heart... etc.) the Turkey was lowered into the solution and fill with cold water until its full coverage. If you have time, it is possible to flip it from time to time, bathing, massaging))) Leave the Turkey in the solution for a day, and ideally for 2-3 days. During this time the brine will penetrate the meat and saturate it with moisture and enhance the flavor.

Prepare the Turkey for roasting. Remove the Turkey from the solution and thoroughly washed, dry it with napkins. Careful not to break the skins, put your hands under the skin and smoothes, tearing the ligaments connecting the skin with the carcass. Do it with the abdomen and back, grabbing her thighs, wings can not touch. Soften the butter (it should be soft, but not change color and does not become liquid), add ground pepper and add a little crushed through a press garlic, your favorite blend of herbs, spices (for an Amateur). In principle, for our turkeys and anything extra is not necessary. The aroma and taste will give us a saline solution and a smidge of orange. A good RUB the our the Turkey inside, outside and under the skin.

Large orange (if the Turkey is large, it is possible a couple, I had a 4.5 kg Turkey and an orange the size of a man's fist, was back to back). So the orange and throw into boiling water and cook for no more than 2 minutes. Take out and stick in it cloves and 7 PCs 5 kg Turkey for flavor quite. Garlic cut in half and all of the magic you put in the Turkey. First, one half of the garlic into the interior, then orange, and the second half plug finally )))

Sew up the hole by suitable threads or fasten wooden toothpick. The Turkey can be baked in foil, this tear off long pieces of foil, line the pan with them so that the ends hung down and they could be loose enough to wrap the Turkey. Or bake in a package for baking (I used this method). to do this, fill the bag with air so it did not stick to the Turkey. The top corner of the package carefully cut aslant to make the hole about 1-2 cm Through it during cooking to get extra pairs - then the Turkey will be browned and baked from exposure to hot air, and not be extinguished.

The Turkey turns out better if you put the breast down. Then accumulating on the bottom, the juices will make the breast is much more tender and juicier. But, unfortunately, the skin of my turkeys on the back was damaged, and as the dish was intended for the festive table was important for me that the Turkey was not only delicious, but also beautiful. So I would bake it breast up. The Turkey in "the hole" bake at a temperature of 200 C. Calculate roasting time: about 45 minutes per pound of bird weight (or as recommended by the manufacturer of the package). Cut the pack at the end of cooking is not necessary: and so the Turkey is browned on all sides. If baked in foil, then wrap the Turkey with foil, that under it was the air. Put in a preheated 220 degree oven, cook for 40 minutes, then reduce the heat to 180 degrees and leave for 3 hours (for poultry 6-7 kg need 4-4. 5 hours for a larger more up to 6 hours).

In the package the bird cooked faster and at a lower temperature (saving energy), Browns well on all sides. The fat is not sprayed on the oven (wash the oven is not required). The juice from the roasted turkeys are carefully collected at the bottom of the package where it is easy to pour and then use it in other dishes. To check the readiness of meat with a special thermometer, if not, then a sharp thin knife or a wooden skewer pierce the breast at the thickest point, it should flow fully transparent juice. If the juice is tinged with pink, bake the Turkey until cooked. Before serving it is better to give the Turkey to stand in the heat for 20 minutes. Then slice and enjoy the taste.

Well, my Turkey is on the table. My Turkey was immediately taken prisoner by the pirates. For me there is no greater compliment than this)))