The turkey for Christmas can be prepared in different countries. She is served as a main course. There are many ways of preparation, the bird is stuffed, prepare in an oven, fry or bake in a sleeve. Depending on tastes of guests give a garnish.
It is required to you
- 1 turkey (4-6 kg);
- paprika - 10 g;
- onions - 2 pieces;
- salt of 30 g;
- black sprinkling pepper - 30 g;
- celery stalk - 2 pieces;
- carrots - 2 pieces;
- desi - 100 g;
- chicken broth - 3 glasses;
- garlic - 1 head;
- crumbs of white loaf - 8 glasses;
- sage - 10 g;
- seasonings to taste.
Instruction
1. At first you need to choose a bird, take cooled or I skin. It is necessary to defreeze a product only in cold water, since evening, periodically changing water. Pour liquid, proceeding from product weight, on 1 kg of a turkey it is necessary to take 1 liter of water. Take meat at the rate of 1/2 kg on one person. You can divide a large carcass into parts and use only a breast which is also stuffed.
2. Then wash a baking plate with flowing water a turkey and take out an entrails. Accurately dry a towel. Postpone in I will shift and be accepted to a stuffing.
3. Take salt, a black sprinkling pepper and paprika pounded, mix in the enameled bowl. Divide into 2 parts. Clean a celery, cut it into cubes. Exempt a bulb and carrot from scales and a peel, in the similar way cut. Add to one part of spices. Grease with the second part a carcass outside. Fill with the received vegetable mix a bird from within and tie legs by means of bacon.
4. Warm an oven to 200 degrees. Pour olive or any other oil on a baking tray, put a bird a breast down, thus it will be juicy. Wings reach readiness quicker therefore it is necessary to cover in the course of frying them with a foil. In 40 minutes lower fire to 85 degrees, on each kilogram of a bird 50 minutes of time are necessary. All this time periodically water a carcass with the emitted juice and fat, you can merge it in separate capacity after preparation and on the basis of liquid to make sauce.
5. Get a bird. Put her on a frying pan or a big dish. Accurately exempt from vegetables. They should be thrown out. Peel onions, garlic, carrots and a celery from scales exempt from a peel, cut very small by means of a knife. Warm a frying pan, pour oil and put vegetables, fry them till golden color on slow fire. Then pour water in ware and cover. You extinguish 25 minutes.
6. Take the big enameled bowl, there put vegetables, grain crumbs, spicery, spices and pour in broth. Mix has to be dense consistence. Put it on the oiled baking tray, it is possible on where the turkey was baked. From above lay a bird. Warm an oven to 190 degrees and put a baking tray inside. Time of roasting is no more than 30 minutes.
7. Get a turkey with vegetables and lay out on a dish, it is necessary to give a garnish separately. The bird is sliced thin, since a breast. You can make sauce on the basis of a dry wine, sour apples for it and also mashed potatoes and the baked vegetables entirely.
8. As meat quickly dries, wrap up the remains of a turkey in a foil and cut off as required further. Thus the bird will keep the juiciness and taste for 2-3 days.