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Filled turkey food recipe

Filled turkey is a main dish for the next christmas

Filled turkey
1 turkey (ready-made) of 2-10 kilogrammes
salt, 1 2% of the weight of the turkey
approximately 3/4 kilogrammes tame chestnuts or
1 1/2 kilogrammes Bellefleuren or Jonathans
1 tea spoon sage sheet
300-750 gr butter
The turkey wash and salt. The chestnuts inkruisen, 10 cook minus in wide water, pour off and pellen or the apples peel, in celebrate cut and of the cores strip. The body cavity of the turkey fill with the chestnuts or the apples and if required kleinge- cut salieblaadjes, afterwards dichtbinden. The turkey in the butter under regular sprinkle goudbruin and done roast in a warm furnace at 150 C - 175 C; zonodig during the braadtijd cover the turkey with aluminium foil or fireproof kommetje place water under in the furnace against drying out.
Braadtijden: 2-4 kilogrammes: approx. 2 1/2 hours; 5-7 kilogrammes: approx. 3 3/4 hours; approx. 10 kilogrammes: approx. 4 1/2 hours. The turkey is done if flesh releases at the legs easily of the bone. At the gravy so much water give and stirring to cook let come, which solves almost already the grounds.
The chestnuts or the apples from the turkey take and these precut last. The turkey in several pieces divide and cut the udder flesh in plakken. The chestnuts or the apples, which are finished on taste with sugar, gone lay the turkey. The turkey to precut: for this the legs there finished cut, these if required in and share, the wings take eraf with a bit udder leave; the udder flesh in two pieces takes eraf. The pieces lay turkey on a preheated scale, something gravy concerning gives there.
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