Recipe of Christmas turkey

Ingredients

• 1 whole turkey
• 50 to 100 ml of Cognac or Rum or Whiskey
• 2 tbsp of Salt
• An Apple
• 2 Garlic Cloves
• 1/2 tablespoon of oregano
• 1 syringe with a thick needle

Directions

1. 1

   If the turkey is frozen, you should leave it 1 day and 1 night defrosting it at room temperature, make sure to leave it in a fountain with a height of about 5 cm because when it thaw it will drain a lot of water.

2. 2

   Once the turkey is defrosted, be sure to take out the bag with the insides that they always bring from inside and be sure to remove all the barrels of the feathers that may have been left. It is very unlikely that it will bring them but it is better to make sure.

3. 3

   Place the turkey in a glass or metal tray that can support its heavy weight.

4. 4

   And place in a well the 100 ml of rum or whiskey and 1 tablespoon of salt, stir well trying to make the salt dissolve as much as possible.

5. 5

   Using the syringe, fill it with the rum and salt mixture and start injecting the turkey, especially the breast and the tutus. If you feel that 100 ml is a lot, you can lower the dose to 50 ml depending on the size of the turkey.

6. 6

   Mix 1 tablespoon of salt with the finely chopped garlic and 1 tablespoon of olive oil. This mixture should be spread on the outside of the whole turkey and on the inside by sticking your hand in. Make sure to space the mixture well.

7. 7

   Let the turkey rest for 1 night.

8. 8

   The next day, break the apple into about 6 parts and place them inside the turkey.

9. 9

   And with cotton thread or kitchen thread, tie the turkey's legs and wings to the body not too tight, let it be a little loose because when cooked the turkey will expand.

10. 10

    Take the tray out of the oven and preheat it to 180°C

11. 11

    Place some olive oil on the tray and place the turkey on the tray.

12. 12

    With the oven already preheated, place the tray with the turkey in the oven, be careful because it weighs a lot and let it cook for 3 hours and 30 minutes to 4 hours with the heat up and down at 180°C to 200°C not much more because otherwise it will burn a lot. This time depends on the size of the turkey and its weight since 45 minutes are calculated for each kg of turkey.

13. 13

    Every 45 minutes approximately you can open the oven and take out the tray, take it away from the oven and start pouring some of the same juice that is released on the top tray as long as it falls.

14. 14

    You can cover the tips of the wings and legs with aluminum foil to prevent them from burning.

15. 15

    Once the time is up, take it out of the oven and let it rest for 15 to 20 minutes before serving.

16. 16

    It's time to enjoy!!!

17. 17

    IMPORTANT: If it's an electric oven, take out the tray completely and set it aside as we tell you, since there are some electric ovens that if you don't take them out completely, the trays will fall off and you could break the lower tubes, so be careful.