Remove the turkey from the refrigerator an hour prior the baking. Accustomed to room temperature, the bird quickly warmed up in the oven. This is a guarantee that the meat will be tasty and juicy.
Cut the chest bone from the turkey into, it will simplify the slicing of cooked bird. Put the stuffing in the neck and fill the rest of the turkey with half of sliced lemons or oranges and onions.
Bake the bird at
Whatever the recipe, it is easy to calculate the cooking time: for every 450 grams of weight 18 minutes cooking require. A stuffed bird weight filling is also considered.
Some experts advise to cook the turkey in the oven heated easily throughout the night, it can take up to 10–11 hours. In this method of baking for every 450g of weight 15 minutes cooking require.
To test the readiness of turkey, put special meat thermometer in the thickest part of the thigh without touching the bone. The figure
The thermometer may be replaced by conventional needle. Put it in the turkey leg and collect the isolated juice in the spoon. If it is pink or contain blood it is advisable to bake the turkey during 30 minutes. If the juice is clear or pale gold that means that the bird is ready.
Put the turkey on a serving dish, cover with the foil tightly and leave for 20–45 minutes more before the cutting. The meat will become denser and it will be easier to cut the bird.