12 kilograms of whole fresh turkey
2 tablespoons rapeseed oil or olive oil
1 teaspoon of salt, adjust to taste
freshly ground black pepper, adjust to taste
1 medium onion, peeled and quartered
1 stalk of celery, cut in half
1/2 cup fresh parsley
2 cloves garlic, cut in half
Container: large stove with grill
Preheat oven to 325 ° F.
Remove the entrails from the body cavity along with everything that has been stored in the skin of the neck. Reserve the entrails or discard them.
Rinse the turkey under cold, running water, inside and out. Dry with a paper towel, inside and out. Sprinkle salt and pepper inside the turkey’s body cavity.
Coat the outside of the turkey with rapeseed oil and lightly sprinkle with salt and pepper to cover. Put onion, celery, garlic cloves and fresh parsley inside the body cavity. Place the turkey in a baking tray and place the pan in the preheated oven.
Bake for approximately 3 hours *. Prevent excessive browning by covering the turkey with a tin tent. To allow for brown, remove the tent during the last 45 minutes of baking. To make sure the turkey is ready, place a meat thermometer in the thickest part of the breast. Once the turkey has reached an internal temperature of 180 ° F, remove from the oven and let it rest for approximately 15 minutes before carving.
- The weight of the turkey will determine the length of time required for roasting. Follow the packaging instructions for your specific turkey. It is usually 20 minutes per kilo for a stuffed turkey.