Baby turkey

Name: baby turkey
Cook time: 20 min
Total time: 155 min
Yield: 15
Ingredients: 1 bag fresh rosemary 15 g; 2 toes garlic finely chopped; 3 Trays mascarpone fresh cheese, a 250 g; 3 Trays Catalan sausages a 270 g; 3 sour apples (eg gold bar), in cubes; 3 baby turkeys (a 2 kg), at room temperature; 50 ml olive oil with lemon flavor (bottle a 250 ml)

A tasty recipe. The main course contains the following ingredients: poultry, fresh rosemary (15 g), garlic (finely chopped), mascarpone (fresh cheese, a 250 g), Catalan sausages (a 270 g), sour apples (eg gold bars), diced ), baby turkeys ((a 2 kg), at room temperature) and olive oil (with lemon flavor (bottle of 250 ml)).

Ingredients

Kitchen Stuff

cocktail sticks
baking tray
aluminium foil

Directions

Ris the leaves of 1 sprig of rosemary and mix them with the garlic through the mascarpone, season with salt and pepper.
Fill the turkeys with a mixture of sausages, apple and the rest of the rosemary twigs.
Keep them covered in the refrigerator until further use.
Carefully remove the turkey skin from the meat by sliding your fingers under the skin and slowly pulling the skin off the meat.
Make sure you leave the skin.
Carefully also pull the skin off the legs.
Lubricate the mascarpone mixture under the skin, rub the turkey with it and try to smear a little mascarpone between the skin of the paws.
If necessary, stick the sheet again with cocktail sticks.
Preheat the oven to 200 ° C.
Line the baking sheet (90 cm wide) with aluminum foil and drizzle it with lemon oil.
Put the stuffed turkeys on them and brush them with the rest of the oil.
Cover them loosely with aluminum foil, slide the baking sheet under the center of the oven and roast the turkeys for 2-2 hours until done.
Switch the temperature back to 175 ° C after 1 hour.
Remove the turkeys from the oven and let them rest for another 15 minutes under the foil..