Salt the turkey for 24 hours. In a saucepan, heat and bring water to a boil. Season with salt. Add the bay leaves, vinegar and pepper. Remove from heat. Stir in the mustard.
Remove turkey from brine and cool.
Preheat the oven to 375 F. Place the meat in a baking dish. Skin the carcass and brush with butter. Season with pepper and salt. Bake for 30 minutes.
Reduce temperature to 325 F and bake for 1 hour. Cover breasts with foil.
Preheat the oven to 350 F. Place the chili peppers on a baking tray lined with parchment. Bake until crispy, about 10 minutes. Transfer to any container and fill with water. Cover the bowl with a cloth. Soak for about 35 minutes. Drain the water.
Season the carrots with garlic, lemon juice, salt, and onion. Add bay leaf, cocoa powder, and oregano. Bring to a boil and then reduce heat and simmer, stirring frequently, for 20 minutes. Cool.
Pour the orange juice into a saucepan and simmer over medium heat until thick, 20 to 30 minutes. Whisk in the red chili sauce until smooth. Remove from heat.
Continue baking for about another 25 minutes. Serve the turkey!
Rules for baking meat in foil
People often use foil for baking, but why?
All kinds of products: meat, fish, vegetables, fruits are convenient to bake in foil. It is very delicious! Since the meat is baked in its own juice, in the end it is juicy, soft and flavorful.
It is very fast! When baked, the dish is cooked faster.
When baked in foil, there is almost no need to add oil, as the meat, for example, will ooze fat.
In addition, it is also easy! Everything stays clean, as if you never cooked anything.
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