It would seem what difficult is in preparation of a turkey. The bird is a bird, you cook the same as chicken, and everything will turn out. Nevertheless, not to spoil a dish, it is necessary to know and observe certain subtleties as turkey considerably differs from chicken meat, habitual for us.
It is required to you
- 5 kg of meat of a turkey
- 2
- 5 l of water
- 2 carrots
- 2 sticks of a celery
- 2 bulbs
- parsley bunch
- salt
Instruction
1. Meat of a turkey quite dry, almost dietary and also is more dense than some chicken meat. From here the main rule follows: the turkey cooks longer than chicken. It is dangerous to digest too as meat can become tough. Therefore you cook pieces one or one and a half hours and if you gather prepare from a turkey soup, not less than 2 hours that broth turned out fat and rich. For jelly turkey cooks even longer - 2.5 hours and more until meat lags behind bones.
2. Check meat for readiness a tip of a knife or a fork – it has to be punctured rather easily.
3. Usually for cooking take shins, wings, hips, it is possible to cook soup from a back and a neck. The more pieces, the longer they will be preparing. Broth from a dark meat (a shin, a hip) can have specific smack which is pleasant not to all. To beat off it and to make meat and broth more fragrant, when cooking add a celery or parsley.
4. If you got a carcass of the frozen turkey, defreeze it completely, wash with cold water and cut. Fill in the pieces chosen for cooking with cold water and put on average fire. Bring to the boil, scum and add salt. Fire needs to be lowered to a minimum that broth didn't boil, otherwise it will dim. Removing again formed foam, you cook until ready.
5. In an hour after the beginning of cooking it is possible to add a celery, parsley, carrots, onions. Put spices in several minutes until ready. Onions and carrots will give to broth pleasant golden color.
6. The meat cooked thus can be cut on smaller pieces and to spread out on portion plates with soup, and it is possible to fry with vegetables on oil to a golden crust. If pieces of a turkey rather large and not dry, separate meat from bones and make quenelles or add it to salad or sandwiches.