Stuffed Turkey

Rinse turkey, dry well, loosen tendons at bottom of leg bone and pull out. Season turkey inside with salt and pepper.

Cut turkey liver into fine cubes. Melt fat in a frying pan, fry liver on 2 or automatic heat 7-9, season with salt and pepper, cool. Rinse apples, quarter, core, grate coarsely with peel. Chop parsley. Mix liver, apples, parsley and cranberries, season with salt and pepper, fold in eggs. Fill turkey with liver-apple stuffing. Plug the opening with wooden skewers, tie with spaghetti. Tie wings and thighs together. Brush turkey with oil, place breast side up in large roasting pan or fat pan, pour one-eighth liter of water, roast.

Circuit: 180 to 200 degrees , 1st slide bar v. U.

160 to 180 °C , convection oven about 3 1/2 hours.

Halfway through roasting, turn turkey to the other side. During roasting, pour an eighth of a liter of water again. 10 min before end of roasting time, brush turkey with cold salted water to crisp skin. Remove the turkey from the stove. Dissolve roast stock with hot clear soup, pour into a saucepan, add whipping cream, bring to a boil. Season with salt, pepper and soy sauce. Mix in sauce binder, bring to boil again.

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