Roast turkey

1 pcs. turkey

100 g fat

2 Art. l. sour cream

4 pcs. apples

200 g prune

50 g butter

salt, spices, herbs spicy

Prepared poultry carcasses tucked "in the pocket", salt inside and out.

Cut apples into quarters and remove the core, prunes pre-soak and remove seeds, fruit mix and lay inside the bird.

Turkey grease and place on a baking tray back down. Roast in the oven, basting periodically precipitated juice and fat.

Willingness to be determined by the thickest portion of the puncture. If you highlight a clear juice, the bird is ready.

Ready turkey lay on a platter, pour the juice released during frying. Garnish with fried potatoes and pickled fruits.