The original text of the recipe: “Proportions for a turkey: a turkey, 20 grams of salt, 200 grams of fat, one apple, 150 grams of fresh bacon, a little rum and two tablespoons of olive oil, the turkey, rub it with oil to clean the traces of the parlit, take out the intestines, go out and leave a whole day in the cold, and in the cold in the cold water, give the salt, grease with the fat on the inside, insert an apple, sew the turkey to have a beautiful shape, put it in a tray on a barbecue, cover the chest with a piece of bacon, pour over the hot turkey hot fat and get into the oven.This time spill into the tray 2-3 tablespoons water or bullion, because the turkey requires a longer roast, do not stick to the bottom of the saucepan, the juice that will drain from the turkey. After one hour from the date when it was placed in the oven, it sprinkles at every moment turkey with melted butter, not the juice that drained in the tray. Leave it for 40 minutes for every k gr of meat. After 20 minutes remove the bacon and let the turkey roast over all the sides, soaking them with melted butter, not with the roasted sauce. Some mix with a rum or woolen spoon and a water spoon, sprinkle it over and let it rumble well. It is roasted when it deprives a little of body flesh, no red meat can be seen. ”
1 piece of turkey (about 2.5 kg)
20 g of salt
200 g butter
150 g prosciutto
1 tablespoon rum
2 tablespoons of oil
a few spoons of water
The turkey is being cleaned
Dipped with salt and greased on the inside with 100 g butter
Insert an apple (under the turkey breast)
Sew the turkey to have a beautiful shape (special metal teats can be used)
Cover the turkey breast with the prosciutto slices and sprinkle the turkey on the outside with a little oil
Place 2-3 tablespoons of water in the oven tray
Place the turkey on a grill, and put it in the pan in the oven
After 20 minutes or when the prosciutto slices are browned, they are removed from the turkey and removed from the oven
The turkey is lubricated from time to time with the remaining 100 g of melted butter (do not sprinkle with the sauce in the pan)
When it starts to rumble, the turkey is sprinkled with a mixture of one spoon of rum and one of water
It is ready when the turkey is sufficiently browned
Serve hot
I used prosciutto for the recommended fresh bacon, but I’m sure it works well with peanut bacon.
I used turkey that I had in the freezer
Even if we used turkey, this roast was tender and good.
An excellent, tender and very tasty steak!
My Rating: 5 out of 5 stars
