In some countries a turkey – obligatory attribute of a Christmas table. Its preparation is true art, demanding big expenses of time and forces, but, thanks to this dish, the table will seem richer and festive.
It is required to you
- turkey-cock or young turkey – 3 kg;
- chestnuts – 200 g;
- prunes – 150 g;
- boiled sausage – 150 g;
- bacon – 150 g;
- garlic;
- nutmeg;
- bay leaf;
- rosemary;
- juniper berries;
- salt;
- pepper;
- truffle – 1 piece;
- brandy;
- white dry wine;
- desi – 2 tablespoons;
- vegetable oil – 3 tablespoons;
Instruction
1. Fill in chestnuts with cold water, add salt, bay leaf and several juniper berries. Leave for 30-40 minutes. Then put on fire and you cook within 30 minutes. Merge on a colander that water flew down and chestnuts dried.
2. Fill in prunes with warm water and leave.
3. If you took the whole turkey, draw her. Put a liver and a stomach aside, you can add them to a stuffing. Scorch a bird on fire to remove the remained feathers and down. At will you can remove also bones.
4. Prepare a stuffing. For this purpose on a bottom of a big frying pan put vegetable oil, add chestnuts, the peeled and small cut prunes and fry within 10-15 minutes on slow fire.
5. In a big pan lay out boiled sausage cut into cubes, chestnuts, prunes and pieces of bacon. Add salt, pepper and nutmeg. Fill in the received brandy mix (take quantity on the discretion). Carefully mix everything that the uniform mix turned out.
6. Now fill a turkey with the received weight, put small truffle in the middle and sew up with thick white threads. Don't fill a turkey too densely, otherwise meat won't become impregnated and will turn out dried and rigid. From above put several bacon slices and put in a cold spot for 2-3 hours.
7. After that, carefully rub a turkey with mix of salt and pepper and put in a deep frying pan. Add vegetable oil, rosemary, bay leaf and garlic.
8. Put a turkey to be baked in the oven which is previously warmed up to 180 degrees within 2-3 hours. Preparation time depends on the carcass sizes. In the course of preparation periodically sprinkle it wine and broth. In 15 minutes until ready of a dish increase in an oven temperature to a maximum. To check readiness of meat, carefully puncture a carcass with a sharp knife. It has to emit transparent juice.
9. Serve a turkey on a table on a wide dish, without cutting a bird.