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New Year's turkey

New Year's turkey


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Ingredients for making New Year's turkey

  1. Turkey (I always choose frozen) 3-3.5 kg.
  2. Sausages or can be replaced with sausages (required in a natural shell) 8 pcs.
  3. Lemon half
  4. Smoked pork belly 500 grams (preferably fatter)
  5. Adjika (best suited home, purchased on the market, it still contains nuts and thick) - 2 tbsp. spoons to taste
  6. Soy sauce doesn't matter
  7. Butter 100 grams
  8. Salt as you wish
  9. Ground black pepper as you wish
  • Main Ingredients
  • Portion 6-8
  • World Cuisine

Inventory:

Deep bowl, Cutting board, Sharp knife, Kitchen stove, Baking sheet, Foil, Large syringe, Toothpicks, Cooking thread (or thread of natural fibers), Cutlery, Serving dish

Cooking New Year's turkey:

Step 1: Prepare the turkey.

Deep-frozen turkey must be thawed. This must also be done correctly, since this process is long and important. It takes an average day to defrost. I personally put it in a plastic bag and put it in a cool place, it doesn’t lose its taste, the meat quality remains excellent and the turkey doesn’t get any other odors. Be sure to thoroughly rinse the whole turkey. We take a medical syringe with a needle of the maximum size, if you do not, of course, have a special syringe, which is sold in restaurant equipment stores, for intramuscular injection of the marinade. Then the process itself can be quickly accelerated and made as efficient as possible. You need to stab the turkey in the tender breasts, in the paws, on the sides - at a distance of hevery 2.5 cm. The method is this: we introduce the needle to the bone and pull it out very slowly, at this moment we release the solution. We make the solution by mixing 100 grams of soy sauce and 50 grams of melted butter. Such a turkey must be left for several hours to soak. You need to cook the turkey at least four hours before serving, so that everything is in time.

Step 2: Stuffing the Turkey.

With one dish we put adjika, salt, black pepper. Coat our turkey outside and inside. Next, take a half of pork belly and thinly cut. Together with sausages, we send it to the belly of the turkey, as tightly as possible. Plugging the resulting hole with half a lemon. We connect the paws with culinary threads (or with the usual thread of natural fibers) and begin to sew up the “ass”. We do this with regular toothpicks. We cover the baking sheet with food foil, put the remaining half of the smoked pork belly on it. This is necessary so that the turkey does not stick and is saturated with fat during cooking. We spread the bird, loosely wrap it with foil.

Step 3: Cook the turkey.

Preheat the oven up to 250 degrees. We put a turkey in it and leave it there for an hour and a half. After this time has passed, take out, combine the remaining soy sauce and butter, begin to pour the turkey on top, as well as the resulting mixture from the bottom of the pan. This will prevent our turkey from drying out and soaking in fat. Wrap back and leave for another hour. The very last touch is to raise the temperature in the oven a little and leave the turkey with the foil open, so that it becomes covered with a golden crust. It takes 5-10 minutes.

Step 4: Serve the New Year's turkey.

Serve the whole turkey hot. Smell and taste will not leave anyone indifferent. I promise. You can decorate the dish with lemon slices, vegetables and sprigs of dried herbs. Good appetite!

Recipe Tips:

- - The turkey is tender and juicy in our country because the piercing with soy sauce, as well as the presence of sausages and pork belly in it, does not allow the turkey to dry. Since she has little or no natural fat.

- - Any vegetables to your taste can serve as a side dish for a turkey. It can be a standard mashed potato or a grilled or steamed vegetable mixture. If desired, the dish can be supplemented with fried rice.

- - The meat is very juicy and does not need additional sauce. But if you want to make a turkey generally unbelievably tasty, add it to a spicy spicy or garlic sauce to your taste. Creamy cheese variations are also great.



Comments:

  1. Meshakar

    is very curious :)

  2. Toussnint

    remarkably, this is the funny phrase

  3. Christopher

    I agree, this great thought will come in just the right place.



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