Turkey with potatoes up its sleeve

14 servings
2 hours 30 min


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

2. Rinse the turkey carcass thoroughly, cut the neck, remove the insides, if any. Spread the carcass on the cutting board and coat it well with melted butter inside and out, lubricating all areas of the poultry.

3. Pour dry poultry spices, salt, black and red ground peppers, paprika, dried basil, ginger and garlic powder into a bowl. Mix the seasonings well with each other. Then grate the bird carcass thoroughly with seasonings inside and busy.

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

5. Rinse the potatoes well with water and dry on a paper towel. Then, without peeling, cut into halves or quarters depending on the size of the tubers. Pour some flour into a large baking sleeve. Then close the bag and distribute the flour evenly over the entire area of ​ ​ the sleeve. Open the sleeve and lay the onion rings and large pieces of unpeeled potatoes on the bottom of the bag. Then carefully, so as not to tear, open the sleeve as wide as possible and place the spiced turkey inside. Close the hose tightly with a special fastener or tie it with a strong knot.

7. Put the turkey with potatoes in a deep baking sheet and make 5-6 small cuts in the upper part of the sleeve for steam exit. Put the bird in the preheated oven to bake for
1. 5-2 hours.

8. You can check the readiness of the turkey using a special thermometer for meat. To do this, you need to make a puncture in the thickest part of the bird carcass and determine the internal baking temperature. If it has reached 80-90 degrees Celsius, then the bird is ready. In this case, pull the tray out of the oven and leave the bird with the potatoes up its sleeve to "walk" for another 15-20 minutes. Then carefully, so as not to burn, cut the sleeve and transfer the baked turkey to a beautiful dish to serve on the table. Next to the bird, lay the potatoes, garnish with fresh greens and serve with mustard sauce. Enjoy your meal!