The turkey baked entirely – decoration of a holiday table. The bird turns out juicy, beautiful, with an appetizing crust. It can be stuffed, covered with glaze, to give to meat various shades of taste. Juicy spicery, fragrant herbs, a citrus, fruit and vegetables approach a turkey.
Turkey in apricot glaze
If to bake a turkey in apricot glaze, at a bird the beautiful crust, colors of noble mahogany will turn out. For this dish it is required to you: - 1 turkey with a total weight of 5-7 kilograms; - 1 tablespoon of olive oil;
- 1 lemon; - 6 buds of a carnation;
- 6 branches of a thyme; - 4 branches of rosemary; - 4 branches of a sage; - 1 bay leaf; - salt and pepper; - 1 glass of apricot jam; - 1 ½ tablespoons of fresh lemon juice; - 2 teaspoons of a lemon dried peel; - 1 ½ tablespoons of the crushed sage. Warm an oven to 170 wasps. Wash out a turkey and dry paper kitchen towels. Rub a bird's carcass from within and outside at first with vegetable oil, and then I will merge also pepper. Cut a lemon in half and put together with the crushed garlic, bay leaf and branches of spicy herbs in a turkey. Bake a bird about 2 ½ hours, having put a breast down on the deep baking tray laid by a foil.
The turkey should be got from the fridge, at least for half an hour before preparation in advance.
In 2 hours after you will put a bird in an oven, be engaged in glaze. In a small bowl mix apricot jam, lemon juice and a dried peel, a sage, season with salt and pepper, warm up mix on a water bath or in the microwave oven. It has to become liquid. Get a turkey from an oven and by means of a silicone brush cover it with liquid glaze. Bake 15 more minutes, then repeat operation and again remove for 10-15 minutes. Get a bird, lay out on a dish, cover with a foil and leave "have a rest" for 40-45 minutes.
If to begin to cut a bird right after roasting, juice won't manage to be distributed evenly on a carcass and will flow out, having left meat dried.
Sauce for a turkey
To tasty a glazed turkey it is necessary to make fragrant sauce. For it it is required to you: - 3 glasses of chicken broth; - 4 tablespoons of unsalted butter; - ¼ cups of wheat flour; - 2 tablespoons of the crushed parsley; - 1 tablespoon of the crushed sage greens; - 1 tablespoon of the crushed thyme greens; - salt and pepper. Merge from a baking sheet in which the bird, the melted fat in a stewpan was baked. Add chicken broth and bring to the boil. Kindle the softened desi in a deep frying pan, add the sifted wheat flour and fry it to a characteristic nutty odor. Scoop from a stewpan a little broth, pour on a frying pan and shake up in a uniform mix. Then pour in the received weight back in a stewpan, you cook about 5 minutes, before solidification, add spicy herbs, season with salt and pepper, warm up and pour in a sauce-boat. Give together with the turkey cut on a part.