Fried turkey – one of "queens" of a solemn table. In many countries this dish traditional and to be able to prepare it — one of skills of "the ideal hostess". As with many "ceremonial" dishes, the labor input of this process is a little exaggerated. It is enough to try once, and you make sure that to fry a turkey the little more difficult, than chicken.
It is required to you
- turkey;
- vegetable or desi;
- dry or fresh spicy herbs;
- spices;
- oven;
- baking tray for roasting;
Instruction
1. There is no big difference in taste of the cooled or frozen poultry if you buy it in supermarket. The fresh turkey is on sale in shops cooled, so, let it also be imperceptible, but ice crystals which lead to the fact that meat will be to several land were already created. Farmer turkeys fatter and can be raised by various herbs and grain that will give interesting shades in taste.
2. The frozen poultry has to be bought in 3-5 days prior to giving on a table to manage to defreeze correctly it. The correct defrosting is that which doesn't contribute to the development of bacteria. It is the best of all to defreeze slowly a bird in the fridge. Time a defrosting so – 1 kg of a bird is defrozen about 12 hours. For 4 people it is enough to prepare a small bird weighing 3-4 kg, it is 12 guests better to buy 9 – 10 kilogram turkey.
3. The bad idea for the first time to prepare a turkey with a stuffing. Because of a shape of a cavity in a bird the stuffing can't prepare evenly, moreover, for that moment when it is precisely ready, some parts of a turkey will become overroasted and dry. To prepare a stuffed turkey it is necessary to have already some experience of treatment of this bird.
4. Meat of a turkey has rather reserved taste and aroma, besides it is not really juicy. Light meat is cooked much quicker dark and when hips are ready, the breast is already hopelessly overdried if didn't burn. to avoid it and to impact to a bird additional relish and aroma, use one of four known ways.
5. Rubbing in of fragrant oil. The easiest way make a bird is more juicy – to rub in her oil. And the baking plate skin at a turkey is also even better to distribute small pieces of oil. You can make it with the flavored oil – mixed with chopped fresh herbs, lemon juice, spices, honey or maple syrup.
6. InektsiiPri of the help of the special syringe you can enter various aromatic mixes on the basis of vegetable oil or broth directly into fowl. Oil, as a rule, take olive and mix with lemon or garlic juice or use already flavored by various spices. Broth is warmed up on slow fire with herbs or roots – rosemary, a thyme, ginger.
7. RassolOdin from the most optimum methods giving to all carcass juiciness. Lay out a bird in a vessel with water and salt (on 1 liter of water about 250 g of salt) and keep in the fridge all night long, then wash out a turkey, dry and rub with oil or honey aromatic mix for aroma and a beautiful crust.
8. Dry травыЭтот the method is similar to the first, but instead of oil rub in a bird mix from salt and various dry herbs. The turkey won't become more juicy, but will win in aroma and texture. You can combine these methods.
9. That a bird evenly пропеклась, she needs to be laid correctly in a brazier. Pull wings forward and fill their baking plate a breast of a turkey. Tie legs together. Put a bird in ware for roasting by a breast up. Previously it is necessary to lay several peeled carrots on a bottom of a brazier, stalks of a celery and the onions cut by large pieces, add a little water. Cover a breast of a bird with a piece of a foil. It will need to be removed approximately for an hour until ready of a bird.
10. Fry a turkey in an oven at a temperature of 160 wasps. Bake from calculation 15-20 minutes on each 0.5 kg of a bird.
11. When the turkey is ready, get her from an oven, cover with a foil and leave for 20-40 minutes. It will allow juice to soak finally meat, and to make for you tasty sauce.