So the Turkey turned out juicy, first you need to prepare the brine. Put the Turkey in a large container (pot, for example), add water so that the bird is completely covered. To pour the right amount of water in a separate pan and start cooking the brine. Add the garlic (passed through press), Bay leaf, black pepper, coriander, paprika, ginger and salt. Bring to a boil, then cook for another 5 minutes. The finished brine to completely cool.

Chilled brine to cover the Turkey, adding a half head of fresh onion, cut in half, cover and put in a cool place for 14 hours.

Remove the Turkey from the brine, dry completely with paper towels. Bow no longer needed.

Gently with your hands to separate the skin of the Turkey. Slice the cold butter thinly and put under the skin.

Put the Turkey in a deep container for baking, RUB the seasoning and olive oil.

Put in a preheated 180 degrees the Turkey covered with foil. Bake for about one and a half hours, from time to time basting the bird with the separated juice. 5 minutes until cooked remove the foil and place under the grill until the formation of a crust. Similarly, you can bake a whole Turkey, adding several times the ingredients and 25 minutes time to bake for each kilogram.