Take the Turkey deep frozen as our market bony and hard. 3.5 kg I have thawed the day, and generally give the day to average weight 4.5 - 6 kg, and so on. Defrost in package, in a cool place, depends on the taste and quality of meat. Take a medical syringe. Mix 100 g of soy sauce mixed with melted butter (50 g) and slightly cool, stuff the syringe. Pierce the bird in several places, the more the more tender the meat. Leave for three to four hours

Start to cook for 3.5 hours before serving. Seasoning mix with pepper and salt, RUB washed the bird inside and out.

Take the sausages in a natural casing. Thinly cut brisket. Nephelem sausages and half the bacon in the Turkey (tight), plug the hole with half a lemon.

Bind the legs, so as not to interfere to sew up the ass.

Gently close using toothpicks

Vystelim pan with foil, laid on the bottom bits of brisket. Then the bird will not stick to the foil, and at the same time saturated fat.

Put the bird, close loosely with foil. Put in the oven at 250 degrees. Forget it for 1.5 hours. After this period, mix the remaining oil with soy sauce, open the foil, pour the Turkey on top a few times, lifting the mixture from the pan. Otherwise will dry up, your fat under her skin a cat laugh. But if you got fat, you can vary the amount of mixture, see for yourself. Cover and leave for another hour. After this the bird opened and at a temperature of 300 degrees brought to a crisp. Take out.

Served on a platter, cut directly from whole bird, otherwise it will be difficult to store leftovers.