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1. Wash the turkey well, dry it with an absorbent towel, debone the turkey breast carefully so as not to tear the skin off the chest very much and put it to marinate for 24 hours (bay leaf, juniper, salt, pepper, water, sauce soy, sugar, sweet and spicy paprika and garlic).
2. After marinating for 24 hours, the turkey is filled in the cavity with onions together with the peas for 10 minutes and then mixed with the lamb liver (http://www.bucataras.ro/retete/drob-de- honey-46165.html). I had sewn the skin from the chest well, if it broke too hard and I tied the copanels well so that the filling would not come out.
3. Once the turkey is full, put it in the preheated oven at 150 C for 3-4 hours together with the marinade. In the first half hour the tray is covered like an aluminum foil. Sprinkle with the sauce from time to time in the pan and in the last 20 minutes we lightly grease it with a little olive oil.