Festive turkey.

– Turkey (4.5 kg weight my),
– 200 g butter,
– Salt,
– Freshly ground pepper
– 2 cloves garlic,
– 1 orange,
– A sprig of rosemary.

For the marinade:
– 1, 5 tablespoons coarse salt,
– Article 0.5 of sugar,
– 2 onions,
– Celery,
– 1 carrot,
– 3-4 bay leaves,
– 1 tablespoon allspice (peas)
– 1 tbsp coriander seeds.

For the garnish:
– 1 kg of potatoes,
– Salt.

Cooking method:

If your frozen turkey, it is desirable to get out of the freezer over night before cooking, about 12 hours and thawed on the bottom shelf of the refrigerator. Then at room temperature. Good clean of all traces of entrails and well washed.

Prepare the marinade: onions, carrots cleaned, cut into pieces, just chopped celery. Put in a pot, add salt, sugar, spices, pour 1 liter (approx.) Of boiling water. Bring to the boil and the complete dissolution of the salt and sugar. Pour into a bucket (or large pan, into which the turkey), add cold water (less than half a bucket). There also omit the turkey and add water to cover her ponostyu. We leave to marinate for a day. And more can be even tastier and juicier.

Before you pull out baking turkey from the marinade, well washed, dry it thoroughly with a paper towel or tissue. Very carefully, as it turns out, using your fingers or a long-handled fork or blades, so as not to break, separate the skin from the meat, poultry across particularly well from the breast. Butter, room temperature, mixed with salt (a little), pepper and crushed garlic. You can add any of your favorite herbs and spices. Distribute butter under the skin all over the bird reserve at more breast. Inside the carcass put sliced ​​oranges and a sprig of rosemary, fastening a long skewer. Feet associate.

We shift the turkey in a large roasting bag, filled with air (not to be stuck to the bird bag) tying the ends. Spread on a baking breast side down. The package makes several punctures on top, that was the air outlet. We put on the lowest shelf of the oven, preheated to 220 degrees and cook for 40 minutes. Remove the temperature to 190 and even fry about 3 hours. Then he took out the package lay out on a clean baking tray with baking paper, breast side up, pour a small amount of fat formed when baking, lay close to half pre-boiled potatoes, and bake for another 30-40 minutes, until it browns. If the legs begin to burn, they need to cover with foil. During this time, several times more water the fat out of the package (which baked).

Cooked turkey cover with foil and give a rest 30 minutes before cutting and serving.

As I previously prepared gravy bread sauce from the book “Lunch on the entire company.” But I have to say, my not appreciated. Therefore, I will not write a prescription. It was tastier with cranberry sauce and a sprinkling fat (oil) from the frying.

There are certain standards of turkey roasting time for 1 kg of weight, taking into account the total. But I think they are designed for turkeys grown in certain conditions in America or England, where these conditions are maintained. As for us yet this is difficult … So I bought a bird market, and of course she was grown, “I do not know how.” Therefore, it was necessary to determine the readiness at random. More precisely, using metal skewers stuck into the place of the legs to the body and breasts. Juice, liberated was clear, and she skewer entered softly and gently into the meat.

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