Baked stuffed turkey

What does it include?

Ingredients

• 1 whole turkey of 4–5 kg
• 200 g of manteca ointment
• 1 tablespoon of salt
• 1 teaspoon black pepper
• 2 teaspoons sweet paprika
• 3 cloves of garlic, minced
• 1 large onion chopped
• 2 sticks of celery, chopped
• 2 carrots chopped
• 250 g day-old bread, cubed
• 250 ml chicken broth
• 2 tablespoons chopped parsley
• 2 teaspoons dried thyme
• 1 lemon cut into quarters
• 1 apple cut into cubes
• Accept for brushing

How to prepare it step by step?

Preparation

1. Preheat the oven to 180°C.
2. Dry the turkey with paper and remove any remaining feathers if there are any.
3. Mix the butter with salt, pepper, paprika and garlic until it forms a paste.
4. Gently separate the skin from the breast and add some of the butter underneath to keep it juicy.
5. Brush the entire exterior of the turkey with the remaining butter.
6. Prepare the filling by mixing bread, onion, celery, carrot, broth, parsley, thyme, lemon and apple until you obtain a moist but not liquid mixture.
7. Fill the cavity of the turkey without compacting it too much.
8. Tie the legs with kitchen twine to maintain shape during cooking.
9. Place the turkey on a baking sheet with a rack and cover lightly with aluminum foil.
10. Bake for 2 hours covered, removing the paper in the last hour to brown the skin well.
11. Baste every 30–40 minutes with the cooking juices.
12. The turkey is ready when the thermometer reads 75°C in the breast and 82°C in the thigh.
13. Rest for 20 minutes before cutting to preserve the juices.
14. Serve with its reduced juice or with homemade gravy sauce.