Turkey with vegetables in the sleeve

Holidays are always prepared in a special way and you want to see special dishes on the table. A whole baked bird is a suitable option. It turns out not only delicious, but also looks very beautiful. You can always stop at chicken, but who will be surprised by chicken now? Turkey is a completely different matter, it will turn out juicy, beautiful and big, just enough for everyone.

To begin with, we choose a good bird of the right size. It is better if it is fresh, not frozen meat. But if the turkey has already been in the freezer, we defrost it only smoothly, on the bottom shelf of the refrigerator, in no case on the table. With extremely fast defrosting, the meat may lose too much moisture and will be dry when cooked.

Vegetables will be an important addition to baked meat, they will create a pillow during cooking and diversify the taste well when served on the table.

Peel the onion, wash it and dry it well. Cut the onion into cubes or quarters of rings. optional. Celery stalks are also washed and dried, cut into strips about 0.4 cm wide. Combine the vegetables in a bowl, add flour to them and mix well. Pour the resulting mixture into a baking bag and distribute it along the bottom, the turkey will be laid out on them.

Fresh or thawed turkey is washed with running water and soaked dry with dry towels. Lubricate the entire surface of the bird with oil, it is better to use melted butter, but vegetable oil is also possible.

Sprinkle the bird with salt and ground pepper. If desired, you can use other spices as desired. We wipe the surface so that the spices and oil combine and provide an appetizing crust.

We put the turkey on top of the vegetables, add thyme sprigs and tie the package on both sides. We make slots at the top for steam to escape during the cooking process. We send the workpiece to the oven, preheated to 200 degrees and bake until ready (about 60 minutes). The most accurate way to verify readiness is to measure the temperature inside the meat, it should be 85 degrees.

If there is no thermometer, we focus on the appearance and transparency of the juice when punctured. 10 minutes before the end of the process, we open the package and bake the meat with convection for an appetizing crust.

We serve it to the table hot.

Bon appetit!