Process of preparation of a turkey has many features. For example, it is very easy to overdry its gentle meat if not to observe temperature condition or to overdo in an oven. Therefore to enjoy a juicy and fragrant dish, it is necessary to follow a compounding precisely.
It is required to you
- turkey;
- apples;
- flakes of Chile;
- nutmeg;
- refiner syrup;
- vegetable oil;
- sea salt;
- cranberry;
- sugar;
- mint;
- white Vermouth.
Instruction
1. Prepare a turkey for preparation. For this purpose take one large carcass weighing not less than 2.5 kilograms, wash out it, let's water flow down and dry by means of a paper towel. Separate the last joints that they didn't burn when roasting at wings. Sprain the rest of wings on a back of a turkey. Make a cut on a stomach of a bird and accurately set in it leg indyushach.
2. Prepare a stuffing. For this purpose cut 4 green apples on quarters. Best of all sourish, fragrant and very juicy grades will approach slightly. Remove cores and sunflower seeds. And then, without rinding, cut on thin segments. Put apples in a bowl and powder with one teaspoon of flakes of Chile and the same amount of grated nutmeg.
3. Sprinkle apples 2 with teaspoons of refiner cane sugar. It has a pleasant odor of treacle and unusual taste. It is possible to take also simple sugar, but then it has to be a little less. Mix apples very carefully not to damage. Spices and sugar have to be distributed evenly on all slices.
4. Warm an oven to 160 degrees. Stuff a carcass of a turkey with the prepared apples and oil skin vegetable from all directions. Plentifully salt a bird sea salt, and shift to a baking tray. Bake within one hour, periodically watering a turkey with juice from a baking sheet. Then increase temperature in an oven to 180 degrees Celsius and bake half an hour more.
5. Make sauce. For this purpose fill up 300 grams of the defrozen cranberry with 100 grams of sugar, pour in 100 grams of water and put on strong fire. Stirring slowly, bring to the boil and at once remove from fire. Add 100 grams of fresh leaves of mint and pour in 100 grams of white Vermouth. Mix very carefully not to crush a cranberry.
6. Lay out a turkey on a big dish, decorate with leaves of a green salad and fruit from all directions, and serve cranberry sauce in separate ware.