Ingredients: 1 whole turkey, about 8 kg1/2 cups of unsalted butter, softened, salt and freshly ground black pepper to taste 1 1/2 liter of chicken broth 8 cups of prepared filling
Preparation:
Heat the oven to 165 degrees with. Place the rack in the lowest position of the furnace so that the turkey fits. It is a pity that the oven is not as size as the console rack, which even large building materials will easily arise.
Remove the neck and gutted from the turkey, rinse the turkey, including the cavity, and dry with paper towels. Place the turkey, breasts up, on the rack in the brazier. Freely fill the cavity of the turkeys with filling. Grate the skin with softened butter and season with salt and pepper. Loosely cover the turkey with aluminum foil on top.
Place the turkey in the oven and pour 2 cups of chicken broth into a frill. Water the carcass every 30 minutes juices from the bottom of the pan. Whenever the broth evaporates, add from 1 to 2 cups at the same time. Remove aluminum foil after 2 1/2 hours. Fry while the kitchen thermometer inserted into the fleshy parts of the thigh will show 80 degrees C, or about 4 hours.
Shift the finished turkey into a large dish, and let it stand from 20 to 30 minutes, at least before cutting.