The turkey baked entirely – a dish is rather for a holiday, than for an everyday dinner. Another matter if you have a big family. Then this bird several times exceeding chicken by the sizes will be very opportunely. However, it is possible to bake not only a carcass, for example, very tasty if to stuff a breast. It is a little dryish therefore or before preparation pickle it, or in process water with the flowing juice, or prepare with sauce, roasting of subjects and is good that assumes variations. It is possible to prepare both legs, and hips in an oven, but it is better to remove from them bones previously.
It is required to you
- - Turkey;
- - lemons;
- - dried apples;
- - garlic;
- - eggs;
- - mushrooms;
- - marinade;
- - salt;
- - spices;
- - knives;
- - cutting board;
- - form for roasting.
Instruction
1. For roasting entirely choose a turkey, proceeding from a number of people on which you are going to prepare. Otherwise she can not be enough, or (that nevertheless is more acceptable) the turkey will remain for tomorrow. In retail fresh carcasses quite seldom meet, is more often – frozen. If it turns out to agree about acquisition of a turkey with farmer or subsidiary farm, they will be able to provide a face under the order. But here, there is a reef: any bird after a face needs "to cool down" several hours. You will pack badly cooled down carcass – while you carry it, most likely, "will choke" and will get an unpleasant odor. If so occurs – be not upset, take half an hour out of a package – the smell will disappear. The frozen turkey in shop is on sale more often packed into a color plastic bag, it isn't visible that in it and how fat or fast carcass waits for you when unpacking. Some kind of "pig in a poke", though in bird's option. Extremes are entirely undesirable to preparation: too fast bird risks to turn out dryish, you should provide without fail, than you will water her; fat – "will lose" fat that is logical when heating, significantly having decreased in sizes. As always the golden mean is optimum. Buying separately fillet of a breast, a shin or a hip, you see goods and therefore in most cases you will do without surprises.
2. Let's the frozen turkey thaw. It is better to do it gradually, at all without using a stream of hot water or a different way sharply to increase temperature. It is one of the most widespread mistakes of many hostesses. Too fast thawing forces to change structure of meat, the meat fluid as result follows, fibers of collagen aren't surrounded any more with it, meat turns out dried, to it the label "as a sole" is strongly pasted. The correct defrosting (in language of professional cooks – defrosting) assumes at least 12 hours at low above-zero temperature (on the shelf of the fridge), and the next 12 hours – in the most cold spot of kitchen. At such defrosting of loss of a precious meat fluid are reduced to a technological minimum, in meat, and in our case – a turkey, will remain enough that the ready-to-eat meal didn't seem dry.
3. Cut a turkey depending on the preferences. Sometimes in a carcass if you bought frozen, the sack with giblets lies. Get them, examine, wash out, dry. Then – depending on desire: you can cut, season and return to a carcass, and you can shift in other package then to place in the freezer subsequently to cook broth, having added to other ingredients. From a carcass remove excess fat (usually it generously hangs down from a rump), from wings it is possible to cut off tips – there is no meat in them, besides at long roasting they risk to burn or even to char. If you got a bird with a neck – this part also should be cut off. "Superfluous" put all in a package to giblets.
4. Stuff a bird, having prepared a stuffing to the taste. Sweetish or sourish products are well combined with a turkey. One of the simplest and relevant – the medium-sized lemons pinned in several places, filled with buds of a carnation and carcasses placed inside. Other option – densely fill a turkey pieces of dried apples. They can previously even be not filled in with boiled water. Thanks to juice which when roasting in an oven is formed inside the bird turns out very gentle and tasty, and apples – soft and fragrant. The stuffing is more difficult – an egg squash with the fried mushrooms. It represents the omelet made without addition of the flour and milk, and in a consequence divided by a fork into "medley". To it it is possible to roast the fresh or frozen mushrooms, it is possible also dried, but they should be boiled previously. Don't forget also a turkey (from within and outside), and to season a stuffing with salt, pepper, other spices which you love. When roasting from a bird fat will flow, bring together him by a spoon and water a carcass, so it will turn out not only tasty, but also beautiful.
5. Having decided to bake a shin or a hip, remove bones. If bought boneless meat – that better. Pickle pieces in the marinade consisting of four active ingredients: sour (lemon juice, apple or balsam cider vinegar, kefir), sweet (honey, usual or cane sugar), fat (any purified vegetable oil), spicy (garlic and spices on your discretion, - in classical cookery are well combined with a turkey a coriander, caraway seeds, fennel and the Mediterranean herbs). Naturally, don't forget to salt marinade.
6. For a breast of a turkey which you plan to bake in an oven pick up also marinade, and with what to stuff it. Make a pocket in the thickness of pieces, not up to the end cutting fillet. Salt also a black pepper. As a stuffing ground dried fruits well approach, - so the turkey turns out in a little Middle Eastern style. Season such fillet kuminy and sprinkle lemon juice. Other option – slices of ham or cheese (and their tandem can). In this case it is more appropriate to cover pieces of a bird with honey, but it is necessary to bake them on an onions pillow – otherwise there is a risk that will burn. What way of roasting of a breast you wouldn't choose, it is very important not to overdo it.