Turkey with Vegetables

Rub the turkey with a mixture of salt, pepper and new spice, add a stream of olive oil on the turkey and rub it all together heartily with your hands. Stuff the turkey with thyme, rosemary and sage and tie in give. Put it in the oven for an hour and a half. The first half hour at 220 degrees , then turn down to 200 degrees. During the roasting time, baste the turkey with hot water and brush with butter. Turn the animal at least once on the other side. At the end of roasting, for the crispy skin, simply brush the turkey with honey. Then finish roasting over a tiny bit of top heat.

Be careful: don’t leave your place on the stove when over-grilling.

Vegetables With the turkey, there is no fatty cabbage or dumplings, but a loose vegetable of eight delicacies. Cut the vegetables into even pieces. Sauté in a mixture of butter and olive oil, deglaze with clear soup and season with salt, pepper and new seasoning. Make lightly until the vegetables are cooked (no more than 10 min).

Then sprinkle with parsley and bring to table with turkey and gravy.

Gravy Chop the bones, remove fat from gizzards, and roughly dice the vegetables. Sauté in olive oil in a large frying pan or possibly saucepan, add vegetables and continue to roast lightly with paradeis pulp. Extinguish with red wine and add water to cover the bones. Add all the spices. All lightly w

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