Turkey From the Stove with Vegetables

Salt, new spice, pepper in a mortar form and grind into a mixture of herbs. Cover the bacon slices with a sprig each of rosemary, parsley, thyme, sage and lovage, fold and press flat.

Rinse the turkey and dry well. Carefully lift the skin from the breast meat (it must not tear!). Slide the spice and bacon packets under the skin of the turkey until they cover the entire breast area. Depending on the size of the turkey, this will require two to three packets. The bacon, which dissolves during the roasting time, keeps the otherwise always dry breast exceptionally juicy.

Rub the inside of the turkey with the herb mixture and fill in the remaining culinary herbs. Then rub the outside of the turkey with the spices as well. Close the belly opening with toothpicks, then tie the turkey with spaghetti in give so that the legs and wings are tight against the breast.

Fill a baking tray with a little water and put it in the oven heated to 220 °C on the lowest setting. Place the turkey over it on a roasting rack and cook for an hour and a half. After half an hour, turn the oven heat down to 200 °C.

During the roasting time, brush the turkey with butter and baste it with a little hot water. Turn it once or twice to the other side.

Finally, rub the crispy skin with honey and finish roasting under the surface broiler until the turkey is nicely browned. During this process, the place on the her

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