The baked turkey is usually served to especially solemn occasions when many guests come. Stewed is suitable for Sunday lunches more in the bosom of the family though meat turns out gentle and can quite compete with baked.
It is simpler to prepare a stewed turkey, than its baked analog. As a result the dish with dietary meat and vegetables which are soaked with juice and aroma of a turkey turns out. Here what products are a part of this recipe: - 600 g of fillet or 950 g from a carcass with bones;
- 2 heads of onions turnip; - 1 carrots;
- spices, salt; - vegetable oil. A turkey wash up, get wet with a paper towel, cut with large pieces. Salt them, spices, pound a hand. On a frying pan pour vegetable oil, let's it get warm, lay out pieces of a carcass, fry them on both sides to a light pozolachivaniye.
After that take a turkey from a frying pan, send onions and carrots there. Previously clean, wash out these vegetables, cut onions in cubes, miss carrots through large openings of a grater. Now lay out a turkey to slightly fried vegetables, mix, cover all this with water which shouldn't reach the top part of meat pieces on 1 cm. When liquid begins to boil, cover a frying pan with a cover, you stew a bird 1-1.5 hours. Define readiness so: pierce a piece of a carcass a fork if it enters freely, so the dish is ready. Serve such turkey with mashed potatoes, rice, buckwheat. In 30 minutes prior to the end of suppression you can add large pieces of the crude peeled potatoes to meat. The full-fledged dish which can be given with sauerkraut, a vegetable salad, salty or a cucumber pickles will turn out. The cut fresh greens here too will be appropriate. For New year, a birthday, on a big family holiday prepare the baked turkey. She for certain will create a furor among invited and will become a subject of discussion all next days. Preparation consists of two stages, at first it needs to be salted that to bake meat not too long, and it was juicy. For preparation of this dish from a turkey, you need to take: - turkey weighing 6 kg; - 0.5 glasses of a refiner syrup; - 200 g of salt; - on 1 tablespoon of dried: thyme, rosemary, sage; - 1 tablespoons of peppercorn; - 4 liters of vegetable broth. If you have no ready vegetable broth, cook it. For this purpose deliver 4 liters of water on fire when it begins to boil, put the bulb cut on 4 parts, largely chopped 3 stalks of a celery, 2 carrots cut on halves. Add 1 tomato, 3 teeth of garlic, you cook broth of 30 minutes.
If at you aren't present some of these vegetables, replace them with others.
Filter broth, pour into it spices, salt, sugar, you cook 10 minutes then remove from fire, cool up to 25 OS. Put a turkey in a basin, a big pan or other container, pour in the made broth. The bird has to be completely covered with it. Take her in such condition of 12 hours, get from a brine. Carefully wash with cold water inside and outside. Stuff her cavity with largely cut segments of orange, apple, a bulb half.
Lay out a carcass in a form for roasting by a breast upward, tie legs, palm off wings under a back.
Place a bird in the oven warmed up to 230 wasps for half an hour, then lower fire to 175 wasps, prepare 120-130 minutes. In an hour after the beginning of roasting water each 15 minutes a carcass with the emitted juice. Such turkey perfectly looks, but it is better for supporters of dietary food to include a stewed bird in a diet.