Roasted turkey stuffed with fruit

Ingredients:

For the turkey:

• 1 tbsp. salt
• 1 cup brown sugar
• 2 oranges, cut into quarters
• 2 lemons, cut into quarters
• 6 sprigs of thyme
• 4 twigs rosemary, for the marinade
• 1 (4.5-5.5 kg) turkey
• 1 large orange, cut into 8 pieces
• 4 tbsp (60 g) butter, room temperature
• Salt and pepper
• 1 large onion, cut into 8 pieces
• 1 stalk of celery, cut into large slices
• 1 large carrot, cut into large slices
• 2 bay leaves
• 2 sprigs of thyme
• 2 sprigs of rosemary, for stuffing
• Half a bunch of sage
• 3-4 sprigs of parsley
• 1.5-2 cups chicken broth

For the broth:

• 1 tbsp. vegetable oil
• Turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 bay leaf
• 3 cups lightly salted chicken broth or 1 bouillon cube
• 3 tbsp of water

For the sauce:

• 4 cups turkey broth
• 1 cup dry white wine
• 4 tbsp (60 g) butter
• 1/4 cup flour
• Salt and freshly ground pepper

Preparation:

1. Prepare the marinade: Pour 7.5 liters of water into a large saucepan or bucket, add salt, sugar, oranges, lemons, thyme, and rosemary, stir until the salt and sugar dissolve.
2. Prepare the turkey: Cut off the neck, remove the giblets from the cavity, and reserve for the sauce. Rinse the turkey inside and out under cold running water.
3. Place the turkey in a pan with the marinade (the marinade should completely cover the turkey), cover with a lid and put in a cool place for 4-24 hours.
4. Preheat oven to 350°F (160°C). Remove the turkey from the marinade and rinse with cold water. Pat dry inside and out with paper towels. Place the turkey in a large baking dish and rub with salt and pepper, brush with vegetable oil, and insert orange slices under the skin. Stuff the turkey with onions, oranges, celery, carrots, bay leaves, thyme, rosemary, sage, and parsley. Tie the turkey legs and turn them breast-side down. Place the baking sheet in the lower part of the oven and roast for about 1 hour.
5. Remove from the oven, turn over, and baste with 1/2 cup of broth. Continue roasting until done, approximately 2.5-3 hours, basting with broth every hour. You can check the turkey's doneness by inserting a thermometer into the thickest part of the thigh. The meat temperature should reach 165°F (75°C). Remove the turkey from the oven and place it on a cutting board, cover with foil, and let it rest for 20 minutes.
6. Prepare the broth: Heat vegetable oil in a saucepan and fry the neck and giblets for about 1 minute. Add chopped vegetables and bay leaf, cover, and cook until softened, about 2 minutes. Pour in the broth and 3 cups of water and bring to a boil. Reduce heat and simmer until reduced by almost half, about 1 hour. Strain the broth, remove the giblets and neck, and finely chop.
7. Prepare the sauce: Place the roasting pan with the remaining turkey juices on the stovetop and turn the heat to medium. Pour in 1 cup of broth and wine, scraping the pan with a wooden spoon to remove any remaining turkey juices. Add 3 cups of broth and bring to a boil. Heat the vegetable oil in a saucepan and add the flour. Cook until golden brown. Pour in the broth, stirring, and cook until thickened, about 10 minutes. Add the remaining giblets and season with salt and pepper to taste. Pour into a gravy boat.
8. Slice turkey slices and place on a plate, serve with vegetables and fruits, garnish with herbs, serve with sauce.
   
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