Turkey with potatoes in the sleeve

1. Turn the oven on 180 degrees Celsius for preheating.

2. Thoroughly rinse the turkey carcass, cut off the neck, remove the insides, if any. Spread the carcass on a cutting board and thoroughly coat it with melted butter inside and out, greasing all areas of the bird.

3. In a bowl, pour dry spices for poultry, salt, black and red ground peppers, paprika, dried basil, ginger and garlic powder. Mix the seasonings well together. Then carefully rub the bird carcass with seasonings inside and out.

4. Peel the onion, rinse, dry and cut into large rings.

5. Rinse the potatoes well with water and dry them on a paper towel. Then, without peeling, cut into halves or quarters, depending on the size of the tuber.

6. Pour a little flour into a large baking sleeve. Then close the bag and evenly distribute the flour over the entire area of the sleeve. Open the sleeve and put onion rings and large pieces of unpeeled potatoes on the bottom of the package. Then carefully, so as not to tear, open the sleeve as wide as possible and place the turkey grated with spices inside. Close the sleeve tightly with a special clasp or tie it with a strong knot.

7. Put the turkey and potatoes in a deep baking tray and make 5-6 small incisions in the upper part of the sleeve to release steam. Put the bird in a preheated oven to bake for 1.5-2 hours.

8. You can check the readiness of the turkey with a special meat thermometer. To do this, it is necessary to make a puncture in the thickest part of the bird carcass and determine the internal temperature of baking. If it has reached 80-90 degrees Celsius, then the bird is ready.

In this case, pull the baking sheet out of the oven and leave the bird with the potatoes in the sleeve to "walk" for another 15-20 minutes. Then carefully, so as not to get burned, cut the sleeve and transfer the baked turkey to a beautiful dish for serving. Place potatoes next to the bird, garnish with fresh herbs and serve with mustard sauce.

Bon appetit!