The turkey is considered a bird, worthy to decorate a holiday table, but you shouldn't forget about it on weekdays also. Having all advantages of chicken meat, turkey is less fat, it perfectly is suitable for dietary food. At the same time meat of a turkey needs special attention not to be overdried.
Many beginning culinary specialists hesitate to undertake such serious dish as the turkey baked entirely. And in vain. The only thing with what you shouldn't hurry, so it with a stuffed turkey as because of a shape of an internal cavity of this bird it is difficult to calculate so that the stuffing prepared evenly, but is simple to bake a carcass with herbs or fragrant oil.
Turkey with herbs - 1 turkey weighing about 5-6 kg
- 4 tablespoons of various crushed aromatic herbs (onions, fennel, a tarragon, rosemary, a thyme, a marjoram, etc.) - 4 tablespoons of olive oil - salt and pepper - 1 orange - 1 apple - 1 bulb
Warm an oven to 230 wasps. Wash out a turkey from within and outside, dry. Mix the cut herbs with olive oil. Accurately raise skin of a bird and rub fragrant oil directly in meat. Distribute the remained mix on all skin outside. Salt a carcass and pepper. Rub a few spicery inside. Cut orange, apple and onions on segments. Put them in a bird. Sprain wings of a bird under a breast, tie legs behind by a culinary twine. Pour in a little water in a brazier. Bake a bird within 10 minutes, then wrap up a carcass in a foil and reduce fire to 160 wasps and continue to prepare about 3 1/2 hours or still culinary thermometer inserted into the thickest part of a hip of a bird, won't show 75 wasps. Indyushachya breasts and legs can be baked, previously having pickled them, to extinguish with various sauces or to boil and use meat for salads, as a stuffing for sandwiches and rolls. From an indyushachy breast juicy medallions, and grillirovanny turn out, it is tasty as in hot, and cold. From meat of a turkey the magnificent fast forcemeat which is ideal for cutlets, quenelles and meatballs turns out. Indyushachya of quenelle with a curry sauce - 200 g of meat of a turkey (hip) - 1 egg - 1 tablespoon of wheat flour - 1 tablespoon olive маслаДля sauce - 25 g of a desi - 1 tablespoon of olive oil - 1/2 onions - 1 garlic glove - 1 teaspoon of powder of a curry - 50 ml of cream. Miss a turkey via the meat grinder or crush in the food processor. Add egg, salt, pepper and flour. Create five quenelles and fry them on vegetable oil in a skoroda to a golden crust. Shift meat balls in a form for roasting and fry in an oven about 10 minutes at a temperature of 180 wasps. Kindle oil in a stewpan on average fire, add the onions cut by half rings, the crushed garlic and fry on average fire until onions become translucent. Pour curry powder, stir, add cream and warm up sauce before solidification. Season with salt and pepper. Serve quenelles with a curry, having decorated with cilantro leaves. Indyushachy broth isn't less fragrant, than chicken, and turkey soups meet in many traditional cuisines. The turkey - a bird large, also is that after the celebration the hostess doesn't know what to do with the remained meat, and especially with a skeleton. It is just a high time to think of fragrant soup. Turkey noodles soup - 1 skeleton of a turkey - 2 tablespoons of a desi - 1 bulb cut in cubes - 3 stalks of a celery cut in cubes - 3 carrots peeled and cut - 1 3-centimeter piece of ginger crushed - 5 garlic gloves crushed - 10-12 cups of chicken broth regular) - 2 bay leaves - 1/2 teaspoons of salt - 1/4 teaspoons of ground black pepper - 1/8 teaspoons of seeds of fennel - 6 branches of a fresh thyme - 3 branches of fresh rosemary - 500 grams of a boiled egg noodle. Kindle a desi in a big pan with a heavy bottom on average fire. Put the onions cut in cubes, a celery and carrots and fry until onions become transparent, about 5-8 minutes on average fire, often stirring slowly. Add garlic and ginger and you extinguish within 1 minute, before emergence of aroma. Add broth, bay leaf, salt, pepper and fennel. Mix. Put a skeleton of a turkey and greens, bring to the boil, then reduce fire and close a cover. You cook 1 1/2 hours on average fire, stirring slowly from time to time while meat doesn't begin to separate from bones. Take out a framework from a pan and place it on a cutting board. Switch off having heated a baking plate soup, cool and remove fat. Crush meat and add it together with hot noodles back to soup. Season to taste, and it is possible to give.