Turkey in the oven with oranges and garlic

To make the turkey juicy when baking, soak it in brine. We will cook it like this: salt and sugar are dissolved in boiling water, my carrots are cleaned and cut into circles, peeled onion rings. Put the onion and carrot in the brine. There we also add a broken stick of cinnamon, coriander, sweet peas and bay leaf.

We lower the well-washed turkey into the brine and add cold water so that the bird is completely covered with liquid. We leave the turkey to infuse in brine for 1.5 days at room temperature. Turn the bird over from time to time.

When the necessary time has passed, remove the turkey from the brine, rinse well and dry with paper towels.

Softened butter is mixed with your favorite spices. Rub the turkey with this mixture - inside, outside and under the skin (do this carefully so that the skin does not tear).

In a small saucepan, boil water and put an orange in it for a couple of minutes. Then we take it out, stick cloves into its peel. Cut the garlic head into two halves across. We put a half of garlic inside the turkey, then an orange, then the other half of garlic. We sew up the turkey with threads. We also tie turkey legs with threads.

Turkey can be baked in a large sleeve. If this is not at hand, it can be replaced with foil. The main thing is that both the sleeve and the foil do not come into contact with the skin of the turkey. To achieve this, you can stick toothpicks into the bird.

Turkey can be baked breast down or up. In the first case, the breast will turn out much juicier and softer, but it will lose its beauty.

Preheat the oven to 220 degrees and bake the bird for 40 minutes. Then reduce the temperature to 180 degrees and bake the bird for another 3 hours (until cooked). Readiness can be checked with a toothpick - if clear juice flows out, then the turkey is ready. Half an hour before the end of baking, open the foil slightly so that the turkey is nicely browned.

Turn off the oven and let the bird stand there for another 20-30 minutes.

Decorate the finished dish as desired, for example, with pickled or fried vegetables, herbs, etc. And you can serve it to the festive table.