turkey – 1 pc. (5 kg),
carrots grated – 1 kg
onion, finely chopped – 4 cloves
garlic – 5 cloves
tomatoes, peeled and seeds and sliced – 6 pcs.
Butter – 1/4 cup
butter libertine – 1 cup
* sauce pepper – 1/2 Art. tablespoons
dry white wine – 2 cups of
Finely chopped garlic fry in 1/4 cup oil, add onions and tomatoes, put out for 20 minutes on low heat, stirring from time to time.
Carrot juice bring to a boil, mix with salt, melted butter, wine and pepper sauce. The prepared mixture using a pastry syringe to enter the skin through cuts on the turkey carcass (use about 2 cups of liquid).
After this shift the turkey on a baking sheet, top with steamed vegetables, pour the remaining seasoning carrot, cover with foil and bake for 1 hour in a preheated 200 ° C oven, occasionally pouring formed sauce.
Then release the turkey from the foil and bake for a few minutes more, basting sauce formed. Pulp finished turkey should be tender and juicy.