Turkey in the oven

Description

The dish is prepared without unnecessary complications. Turkey is much larger than chicken or goose, so it will require more cooking time. You can use any aromatic herbs; it goes well with dried or fresh herbs (such as parsley, dill, or basil). Serve the turkey whole or sliced into pieces. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   If the turkey is gutted, thoroughly rinse it inside and outside, and remove the wing tips so they don't burn during prolonged roasting.

2. 2

   Step 2

   Rub the bird with salt and black pepper, place it on a special tray with a rack and a fat collector, and secure the legs (you can use string or metal hooks).

3. 3

   Step 3

   Place the turkey in a preheated oven at 260 degrees, breast side up. After 20 minutes, use a spatula to lift the turkey so the back doesn't stick to the rack.

4. 4

   Step 4

   Bake the turkey for about two hours, then transfer it from the oven to a plate and let it rest there for 20 minutes.

5. 5

   Step 5

   Pour the resulting fat into a glass or another pot. Add water to the pan (without the fat) and place it over heat. Scrape off all the fat residue with a spatula and cook until the volume is reduced by half.

6. 6

   Step 6

   Serve the turkey with the prepared sauce.