Turkey stuffed peanut paste

2-3 kg Turkey

200 g walnuts or hazelnuts

100 g Basil or tarragon fresh herbs

100 ml water

Prepared the carcass of the Turkey (thoroughly washed with purified from the remaining feathers and "Penkov" to RUB inside and out with salt, mixed with chopped herbs. Walnuts (or hazelnuts) mince or grind in a coffee grinder, mix with water, adding the finely chopped herbs Basil or tarragon, salt, thoroughly stir or beat with a mixer to make a paste.

In the carcass of the Turkey be done using the knife cuts-pockets, placing them evenly across its surface, and fill them cooked peanut paste. The pockets are made in the flesh of the Turkey and under the skin. Stuffed Turkey with a brush coat with honey and place on baking sheet, bake in the oven, basting occasionally escaping juice. The Turkey well submit baked apples, pears or plums, pickled vegetables or fruits.

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