The baked turkey very well is suitable as the main course for a big holiday table. The taste of its gentle dietary meat covered with sweetish glaze will surprise guests with the refinement.
It is required to you
- turkey;
- salt;
- peppercorn;
- cinnamon stick;
- caraway seeds seeds;
- carnation butonchik;
- sweet pea;
- anise;
- seeds of white mustard;
- granulated sugar;
- onions;
- ginger;
- orange;
- honey;
- maple syrup;
Instruction
1. Bake a turkey in maple glaze. For this purpose in a deep basin pour 6 liters of water, pour 125 grams of salt, 20 peas of a black pepper, one stick of cinnamon, one tablespoon of seeds of caraway seeds, 4 butonchik of a carnation. Then add 10 pieces of a sweet pea, 4 stars of an anise, 2 tablespoons of seeds of white mustard, 200 grams of granulated sugar, 2 napiform bulbs entirely, a small piece of ginger, the cleaned segments of one orange and 4 tablespoons of liquid honey.
2. Heat marinade to full sugar remelting then cool and put in the fridge for 3 hours. Take a turkey weighing not less than 5 kilograms, carefully wash, remove an entrails and place in a basin. Close a cover and put to be pickled for 8 hours to the cool place.
3. Get a turkey from marinade and let's it get warm to room temperature. Rub off a bird a paper towel and place on a baking tray. Pour on it in a little water that fat didn't burn. Warm up an oven to 220 wasps. At this time prepare glaze. In a small saucepan pour in 3 tablespoons of maple syrup and put 75 grams of a desi. Put on moderate fire and, constantly stirring slowly, heat to full dissolution.
4. Grease with the prepared glaze a turkey and put a baking tray in the warmed oven. Half an hour bake the first at 220 OS, then reduce temperature to 180 wasps. In two and a half hours warm up an oven to 220 wasps again. During roasting several times in addition grease a turkey with glaze.
5. If the bird fries ahead of time, wrap up her wings and legs in a foil. Check readiness as follows. By means of a thin sharp knife make a cut in the pulp located between a leg and brisket. If transparent juice without blood flows – the turkey is ready. Let's it stand in an oven of 20 more minutes and cut on flank steaks or give entirely on a big dish.