1, materials: 2 onions, 3 potatoes, 2 carrots, 5 mushrooms.

2, seasoning: 25 grams of salt, 8 grams of pepper, 1 handful of fine shallots.

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, out of the refrigerator, clean, the neck of the residual tendons and fat oil and fat oil abdomen 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 stir fry until the salt yellowish, with a sieve filter pepper, discarded.

6, then rub the turkey inside and out with the peppercorn salt. 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 much as possible directly on the breast meat and leg meat smeared, 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 salted turkey as much as you can to flavor it more evenly, and then recover any skin you've lifted.

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 it to keep the chicken from evaporating too much water during the marinating process.

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, use a large sewing needle, threaded with cotton thread, to finely sew the openings of the belly and neck, wrap the wings and ankles in tinfoil to prevent scorching, and secure the wings to the sides of the chicken with two toothpicks, and tie the feet together with cotton thread.

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, while marinating wrap the baking sheet with the turkey completely in tinfoil.

13: Place the baking sheet in the oven and bake at 400 degrees F/200 degrees C for 30 minutes, adjust the oven temperature to 350 degrees F/180 degrees C and continue baking for 3 to 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 roast for another 40 minutes to 60 minutes until cooked and browned.