2, seasoning: 25 grams of salt, 8 grams of pepper, 1 fine shallot, 30 grams of vegetable garden.

3, buy frozen turkey, room temperature thawing afraid of possible deterioration, so put the refrigerator freezer compartment thawing, about two days.

4, to the third day, the turkey thawed thoroughly, from the refrigerator out, clean, the neck of the residual tendons and fat oil and abdominal fat oil are cut off do not, control the dry water ready to seasoning.

5, the salt and pepper equal parts of the mix with a small fire until the salt yellowish, with a sieve filter pepper, discarded.

6, and then use the pepper salt to rub the turkey inside and out. Special emphasis should be placed on the turkey meat thick skin, it is difficult to let the flavor penetrate, so the chicken breast part of a leg are to start from the skin and meat connection, uncover the skin to the pepper salt as far as possible directly on the breast meat and leg meat, it is easy to taste. The skin is going to be sewn up in the end anyway, so it doesn't matter if it opens up. Rub the salt of the turkey as much as possible to give it a rub to make more evenly flavored, and then lift the skin are restored.

7, smeared with pepper salt turkey must be wrapped in tin foil or plastic wrap, the refrigerator continues to refrigerate marinade flavor for two days. Wrap is to not let the chicken in the marinade process evaporate too much water.

8. On the day of baking, prepare the stuffing. Meanwhile, preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.

9, after stuffing the turkey with stuffing, use a large sewing needle, threaded with cotton thread, and sew the openings of the abdomen and neck finely, wrap the wings and ankles with tinfoil to prevent scorching, and secure the wings with two toothpicks on both sides of the body, and tie the feet together with cotton thread as well.

10, turkey special roasting pan lined with tinfoil to prevent staining, and then put on the grill after the turkey belly up on the grill.

11, and then cover the turkey with a piece of parchment paper.

12, Wrap the baking sheet with the turkey completely in tinfoil while it marinates.

13, bake the baking sheet in the oven at 400 degrees F/200 degrees C for 30 minutes, then adjust the oven temperature to 350 degrees F/180 degrees C and continue baking for 3 or 5 hours.

14, take out the roasting pan, remove the wrapped tinfoil, this time the turkey is still white, but basically 8 mature, brush the turkey skin with a layer of vegan oil, open and then put it back in the oven, 350 degrees F / 180 degrees Celsius and bake for another 40 minutes to 60 minutes until cooked and browned.