Stuffed Turkey

Rinse the turkey, dry well, loosen the tendons at the bottom of the leg bone and pull them out. Season the inside of the turkey with salt and pepper.

Cut the turkey liver into fine cubes, melt the fat in a frying pan, brown the liver on 2 or automatic cooking plate 7-9, season with salt and pepper, cool.

Put one, half apple aside. Rinse the remaining apples, quarter, core, grate coarsely with the peel. Chop parsley.

Mix liver, apples, parsley and cranberries (leave 2 tsp. cranberries), season with salt and pepper, fold in eggs. Stuff turkey with liver-apple stuffing, pin opening with wooden skewers and tie with spaghetti. Tie wings and thighs together. Brush turkey with oil, place breast side up in a large roasting pan or fat pan, pour on about an eighth of a quart of water, roast about 3 1/2 hours.

Circuit:

180-200 °C , 1st sliding rack v. U.

160-180 degrees , convection oven

Halfway through roasting, turn the turkey to the other side. During roasting, you can pour one eighth of a liter of water, 10 minutes before the end of roasting, brush the turkey with cold salted water, so that the skin becomes crispy. After the roasting time, remove the poultry from the stove. Dissolve the roast stock with hot clear soup, pour into a saucepan, add whipping cream, let it bubble up. Season with salt, pepper and soy sauce, mix in sauce binder, let bubble up repeatedly.

Add the

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