Turkey stuffed with matzo

5 kg Turkey - 1 piece(weight .)

for the filling:

10 matzo sheets

1.5 glass water or white wine

vegetable oil - for frying

2 PCs onion (cut into cubes, fry)

2 tbsp. spices (different)

1 PCs celery (finely chopped)

10 PCs the rosemary sprigs, finely chopped)

150 g pecans (divided in half)

lubrication:

1/2 glass olive oil

1.5 tsp. mustard

1/2 tsp. black pepper

1/2 tsp. paprika

Turkey (Turkey, not Turkey) to clean and gut. Sheets of matzah breaking and soak in water or white wine until tender in a few minutes. Reheat in a pan 4-5 tablespoons of vegetable oil and fry the onions until Golden brown. Put onions in a bowl, there to place the matzo. Add all other filling ingredients and knead well.

Preheat the oven to a temperature of 180C.

Mix all the ingredients to lubricate and thoroughly coat the Turkey. Stuff the Turkey with the stuffing, pushing it deeper inside. The remains of toppings to put on a large heat-resistant pan and put the Turkey. Cover the pan with foil.

Cook in the oven for at least three hours, occasionally turning, or until such time as the Turkey was not browned and become soft.