Components
7 kg Turkey
3 tablespoons soft caraway
3 tablespoons cumin
3 tablespoons cinnamon
3 tablespoons milled sweet pepper
2 tbsp black pepper
2 Tbsp. Lomé Soft
1 tbsp. soft cardamom
1 teaspoon soft nutmeg
3 tbsp paprika
3 tbsp salt
2 Pills Lome True
1/4 Cup olive oil
Padding:
5 large Onion
3 cups Nikhi acid
1/2 Cup corn oil
Preparation method
Bring an oven tray that is sufficient for the size of your rooster.
In a dish, apply caraway, cumin, alkorfho, pepper, almond, cardamom, nutmeg, paprika, salt and my heart ingredients together to mix well.
Distribute some spices inside your rooster.
In a frying pan heat the onion and my heart constantly to become golden, add the oil and my heart to fade the onions and then stir the spices, my heart to be cured and gain a good smell. Add the correct lummi.
Fill the rooster cavity with fillers.
Wipe the rooster with olive oil and the rest of the spices.
Put your rooster on the tray and then put on a piece of aluminum foil lightly. Do not wrap the rooster in paper in order to gain the flavor of the grill.
Preheat the oven to 250 degrees, put your rooster for an hour and then reduce the temperature of the oven to 180 and leave for 2 hours or to simmer and acquire a delicious color. (To gain an appetite flavor, you can use a brush to wipe your rooster with the liquids falling from it during the grilling time.)
After removing the rooster from the oven preferably leave it for about 15 minutes to rest a little before shredding, it preserves the consistency of flavor and moisture in the flesh of the rooster.
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