Christmas Turkey with Oranges

Poultry stuffed with aromatic filling is a traditional festive dish. In America it is served on Thanksgiving, in Europe on Christmas. You can cook a turkey on any occasion - it will always be the center of the table.

Ingredients

• 1 gutted turkey weighing 2.5-3 kg
• 8 champignons
• sweet pepper - 1 piece
• 3/4 cup rice
• butter - 100 g
• orange
• 2 tbsp. l. orange juice
• onion - 1 onion
• vegetable oil - 1 tbsp.
• 2 tsp ready-made mustard
• a pinch of hot red pepper
• 2 tsp gelatin granules, salt to taste

Directions

1. Wash the turkey inside and out, dry. Rinse the rice thoroughly with warm water, transfer to a saucepan, pour in 2 glasses of water, put on high heat and bring to a boil. Reduce heat to medium, add a pinch of salt and cook for 5 minutes. Drain the remaining water, cover the pan with a lid.
2. Peel the onion, cut into cubes. Cut the pepper in half, core it, cut into cubes. Wash the champignons, chop.
3. Heat vegetable oil in a frying pan, add onions and mushrooms, fry for 6 minutes. Add pepper, cook for another 4 minutes, remove from heat.
4. Mix rice with fried vegetables, season with salt to taste. Stuff the turkey with the resulting mixture. Fasten the edges of the cut on the carcass with wooden toothpicks, tie the legs with twine.
5. Preheat the oven to 210 ° C. Beat the butter with a whisk with mustard, grease the turkey. Place the turkey in a baking sleeve, bake for 2.5 hours.
6. Cut oranges into circles, fasten with toothpicks. Dilute gelatin with orange juice, grease mugs with it; sprinkle them with red pepper. Serve with the cooked turkey.