The fowl dish takes a place of honor in each house. There is a question - how to prepare a turkey for a holiday that house for a long time remembered her taste?
All salt is that the turkey has impressive volumes, so and capacity for pickling has to be not small. Before purchase of a carcass, it is necessary to be ready to the fact that in the course of preparation it is possible to fail because of the low fat content of meat. When the carcass is concerned in an oven, unlike juicy legs, the breast often dries up that happens a powerful reason for frustration. What it is necessary to make to avoid an unpleasant surprise?
Pickling
Before pickling make sure that a turkey which you bought – fresh. A carcass it is better to take defrozen. Wash a bird and find a suitable container a baking plate its size. It is possible to use a plastic can from under varnish paints, a pan or a container from the fridge. Postpone a neck of a turkey for preparation of sauce. Place a turkey in a container and fill in with water. Then, drain water in a basin and write down amount of liquid from which you will prepare a brine.
On 1 liter of a brine it will be required:
- Bulb small – 1 piece;
- Thyme – several branches;
- Salt and sugar – to taste;
- Bell pepper – 1 h l;
- Garlic – 3-4 cloves.
Pour in a necessary amount of water in a deep pan, add some spice, cut with half rings onions. Bring to the boil. Drown a turkey in capacity so that it completely became covered by the cooled brine.
After that, leave a bird to infuse in marinade for day in the fridge. More than a day it isn't recommended to keep a turkey in a brine. Through the put time get a bird from marinade, let's dry.
Stuffing and sauce
Soften 150 g of a desi, add to it small chopped greens and garlic. Delay a thin skin on brisket and evenly distribute oil mix inside. Send a turkey at several o'clock to the fridge.
For the Greyvi sauce it will be required:
- Indyushiny neck;
- Carrots – 1-2 pieces;
- Onions – 1 piece;
- Celery – 1-2 stalks;
- Meat soup – 1 l (weld in advance)
- White wine – 1 glass;
- Flour – on a situation if it is required to thicken sauce;
- Spices to taste.
Cut a neck of a turkey, a celery, carrots and onions with identical segments or cubes. First of all fry a neck, then separately vegetables in a frying pan. In the browned mix pour in a glass of wine, bring to the boil and you potomit a couple of minutes on a plate. Shift the fried mix in a baking tray, fill in with liter of broth and attach from above a lattice for a grill. Lay the turkey soaked with marinade from above on rods and bake together with vegetables within 3-4 hours, without forgetting to grease several times with a desi. The best way to check readiness of the baked bird – by means of the thermometer. If it is absent, then use a toothpick and the intuition. When the turkey is ready, be not too lazy to inwrap her in a foil for half an hour that the crisp crust wasn't softened.
And, of course, it is necessary to complete the Greyvi sauce. For this purpose it is necessary to pull out the baked vegetables from a baking sheet, to merge a part of the received juice in a pan, and to lay the remained broth. When broth zabulkat, add to it flour on particles and stir until mix darkens and will find density. As soon as it happened, pour in parts in the remained broth, continuously stirring slowly. Even after you will remove a pan from fire, sauce will get denser. If it is required to dilute it once again, and there is no broth left – weld chicken. For giving of velvety consistence, filter sauce through a sieve. Serve the ready Greyvi sauce to a ruddy turkey.