Turkey with Mlinci
- 1 turkey
- Baking oil or fat (half oil, half fat)
- 2 larger apples
- 2-3 cloves
- some orange peel
- 300 g salt
- 1 tablespoon sugar
- 1 tablespoon of honey
- 1 dcl roast stock
- 1 bunch of parsley
- 400 g mlinci
The day before leave the turkey in lightly salted water. To make the base brine, we must first heat the water and add salt to melt it. If the turkey weighs 3 kg, we will need about 7 liters of water and about 300 g of salt and 1 tablespoon of sugar. If desired, add the orange peel and the spices (rosemary leaves, parsley). The water is then cooled and the turkey meat is placed in a large bowl and filled with the solution. It is important that it is completely covered, then we put it in the refrigerator for 12 to 24 hours. It is desirable to turn the meat 2-3 times during soaking. After that, take out the turkey and let it dry in a cool place. Then wipe it off and grease it with butter.
Put a few cloves and apples in the turkey's intestines, spread a little honey on the outside and pour the fat over it.
Place the turkey in a roasting pan in a preheated oven at 75 ° C and add some fat (1 tablespoon) or oil.
Roast for around 3 hours (rule of thumb: 30 minutes per kilogram, final core temperature at least 75 ° C), regularly pour stock or roast residue over them and, if necessary, cover loosely with a piece of aluminum foil if the turkey should take on too much color too quickly.
When the roasting time is over, take it out of the oven, cover with aluminum foil and let it rest for 30 minutes.
Just before serving, break the mlinci into small pieces, place them in a bowl and pour the gravy from the oven over them. Let them soak for 2 minutes. Then roast the turkey again in the oven at 180 ° C for 10-15 minutes.
Sprinkle the finished portions with parsley