Turkey, perhaps, the largest poultry - it is possible to feed with one carcass big family to satiety. For this reason, baked in the special way, it is always present at the Christmas table at the Catholic countries. This bird is traditionally baked in England with the most various stuffings symbolizing fertility and wealth.
It is required to you
- gutted turkey;
- liver of a turkey or chicken;
- smoked salted pork fat;
- bulb;
- long loaf;
- lemon;
- raisin handful;
- apple of sour grades;
- sage; paprika
- caraway seeds
- salt
- the black pepper ground – to taste;
- big leaf of a culinary foil.
Instruction
1. A turkey carefully wash up. Dry napkins. Well pepper and salt from within and outside.
2. Clean a liver of a turkey from films and cut with small pieces. Let's flow down excess liquid. Peel onions and small cut.
3. Cut in cubes salted pork fat, lay out on a frying pan with a thick bottom and melt on strong fire. When cracklings become golden, quickly catch them a skimmer or a spoon from a frying pan and lower fire.
4. Put the cut liver and onions in the fat which remained from melting of salted pork fat. Fry that onions became translucent. Remove from fire and merge fat in separate ware. It still is useful to you.
5. From white loaf cut off a crust, and cut pulp on small accurate cubes. Lay out on a baking tray and dry in an oven within 10-15 minutes.
6. Carefully touch raisin and wash out in several waters. It is better to use white grades of sultana grape. Peel apples from a core and a thin skin if she is rude. Cut in cubes. Cut a lemon in half. From one half squeeze out juice, and small cut the second, remove stones.
7. Mix cracklings, a liver with onions, toasts, apples and raisin. Add a sage, caraway seeds and a lemon.
8. Fill with the turned-out mix a turkey. Don't fill too densely, in the course of cooking the bird "will roast away", and the stuffing can drop out and spoil appearance of a dish. Chop off an opening toothpicks or sew up with a severe thread.
9. Sprinkle a turkey lemon juice. Mix paprika with the fat which remained after frying of a liver and onions and grease a carcass.
10. Inwrap a bird in a big piece of a foil. Lay on a baking tray and fry within three hours at a temperature of 180 degrees.
11. In 40-45 minutes prior to the end of roasting develop a foil, grease a bird once again with fat and leave in an oven that it was reddened.
12. Take out a turkey from an oven, remove toothpicks or thread and garnish vegetables on a flat dish.