The turkey is an excellent source of protein, and the average portion of a dish from this bird can provide 60% of standard daily rate of vitamins. It is useful for women as in this meat there aren't enough calories (in 100 grams - 60 kcal) to eat a turkey and there are almost no fats. Meat of a turkey increases production of hormone of good mood – serotonin therefore it is possible to call her a bird of happiness. There is a lot of recipes for a turkey, try to stew, for example, her with rice.
It is required to you
- 1 turkey of average size;
- 1 glass of long-grain rice;
- 1/2 glasses of raisin without stones;
- 2 eggs;
- 3 tablespoons of a desi;
- 1-2 tsps of a cracked ginger;
- 1 bulb;
- 1 carrots;
- 1 parsley;
- 1 celery;
- 3-4 bay leaves;
- 6 peas of a black pepper.
Instruction
1. Scorch a turkey, cut off wings to the first link. Wash a carcass inside and outside, and then dry a little.
2. Boil rice to semi-readiness, cast away it on a colander and wash with cold water. Kindle a desi. Wash out raisin in warm water and dry.
3. Put the kindled butter, raisin and crude eggs in rice, salt and mix. Rub a turkey outside and inside I will merge also ginger.
4. Fill a turkey with rice and sew up her. Take a pan or a stewpan, grease a bottom with a desi. Wash, clean and small cut carrot, onions, a root of parsley and a celery.
5. Put in ware a turkey a back down, add vegetables and spices, pour boiled water, close a cover and put on slow fire. You stew a bird within one and a half hours from the moment of water boiling. Open a cover and put ware with a turkey in the warmed oven for 15 minutes that it was reddened.
6. Take out a turkey, cool a little, remove threads and put on a serving dish. Densely cover her with a foil and let's lie down half an hour before cutting. From it meat will become more dense, and it will be easier to cut a bird.
7. Cut a carcass of a ready turkey in such a way. At first cut off legs. For this purpose, having thrust a finishing fork from above in any half of a breast, cut skin between a leg and a breast. Holding a carcass, take a leg of a bird aside and cut through through the place of accession of a hip.
8. Cut a leg in half. Separate a shin from a hip, having directed a leg a bone up. Repeat the same with other leg. Cut off meat from a leg, holding a shin for a stone. Similarly cut off meat from hips. Cut off then wings.
9. Hold with a finishing fork a side of a turkey, cut off a thin collop on diagonal, beginning from a cervical part and taking a little stuffing. Clamp the cut-off piece between a fork and a knife that it didn't collapse. Cut all carcass, sauce a turkey, remained from suppression and put to it fresh greens.