Turkey with oranges

5 kg turkey - 1 pc. (About)

2 pcs. orange

50 g butter

1 fresh rosemary - a big bunch

2 glass chicken broth

1.5 glass dry white wine

3 Art. l. flour
some flour to choose? we'll show

2 Art. l. Dijon mustard

Carcasses gut, rinse and dry with a paper towel. For the filling clean orange, cut into quarters. Orange and a few sprigs of rosemary to put inside the carcass. Place the turkey in a greased form.

Melt the butter. Orange cut in half, squeeze the juice of half a turkey, and the other half - in the melted butter. Get the orange-oil mixture to grease the turkey and season with salt and pepper.

The shape of a turkey covered with foil and bake for about 3 hours at 200C degrees, from time to time, gently bending back the sheet of foil and spraying formed in the form of juice. 1 hour before the end of baking remove the foil so that the skin of turkey browned. Ready to get the turkey out of the oven, to pass on to a dish, cover with foil tightly and let stand for 30 minutes.

For the sauce, mix 5-6 tablespoons juice, formed during the roasting turkey, chicken broth, to boil, then add the wine. Warm up all together and admixed dilution in a small amount of the liquid meal. Pour the sauce and stir to avoid lumps formed. Bring sauce to a boil and boil for a few minutes, until slightly thickened. Season to taste mustard, salt and black pepper.

Turkey cut into portions and serve with sauce. Garnish with boiled potatoes.