Prepare the soup, sauce and farce in advance and put in the refrigerator. Fill the turkey at the last moment before roasting.
1. season the inside of the turkey with salt and pepper, put 15 g of butter.
2. stuff the turkey through the neck opening. Then pull the neck skin back well so that the farce does not come out.
3. place the turkey on the roasting rack above the drip pan. Baste with melted butter. Cover with aluminum foil and roast in preheated oven (180 °C ) for 30 minutes. Remove the aluminum foil and baste the turkey with the saffron and cook for the required time.
4. to make the cooking test, pierce the leg with the tip of a knife.
If light juice flows out, the poultry is cooked. If it is pink, another 15 min. in the stove.
Transfer the roasted turkey to a warmed serving dish, cut into pieces and keep warm.
Degrease the juices and add 60 centiliters of soup. Stir well, scraping up the stock and simmering the gravy. Season and pour into a sauce boat.
7. evenly distribute farce around turkey and bring to table.
Cooking times:
2-3 kg gef. turkey 2 1/2 hours at 200 degrees in vergeh. Stove 4-5 kg gef. turkey 3 3 1/2 hours 6-7 kg gef. turkey 4 4 hours * see also cranberry sauce and farcen
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