I cut the turkey leg (transversely), I placed the obtained pieces in a yena tray. I sprinkled some rosemary leaves, pepper and olive oil over the meat. Before putting the tray in the oven I added water (about 200 ml) and 5-6 cloves. I left the meat in the oven at 180 degrees Celsius, covered with a lid.
When the meat was already done, I turned each piece on the other side, added the whole mushrooms and put them back in the oven. At the end I put the cherry tomatoes and checked the oven until the tomatoes started to change their appearance, at which point I removed the tray from the oven. I placed the meat on a layer of green onions, and in each mushroom hat I put a little bellows cheese. To the meat I added a little salt and a few fresh rosemary leaves.
Baked rosemary turkey - Recipes
This year, on Saint Stephen's Day, I had turkey on the table in the oven, and I must confess that it was overly delicious! I had no plans to make turkey, but just on Christmas Eve I went to get bread from Carrefour, and I came back with a turkey, they looked too good, and they were still on sale! And I did well, because he enjoyed great success!
I recommend you too turkey breast in pomegranate sauce, baked turkey pulpr or turkey liver in bacon mantle. You can find more turkey recipes here.
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here
Ingredients turkey in the oven
How to prepare turkey in the oven
Remove the turkey from the refrigerator and let it reach room temperature. Mix the soft butter with the salt, pepper, crushed garlic and a sprig of finely chopped rosemary. We set aside a tablespoon for the garnish. Stir so as to obtain a paste. Massage the turkey well on all sides, both outside and inside.
We tie the turkey's legs, but also the wings, so that it does not deform during baking and has a pleasant appearance at the end. Add two whole sprigs of rosemary.
Place the turkey in a tray, chest up. I used the oven tray. I cleaned the potatoes and cut them in four. I used frozen carrots and put them directly like this, without thawing them beforehand. In a bowl I put the carrots and potatoes, I added the aromatic butter kept aside and I mixed them well. I put the vegetables in the pan, around the turkey. I poured 200 ml of wine and 200 ml of water into the tray.
I covered everything with aluminum foil. if you have a problem with the aluminum foil you can put a baking paper first, and then put the aluminum foil and so it will not come into direct contact with the meat.
Bake at 250 degrees with ventilation (up and down) for an hour.
After an hour, remove the foil and adjust the oven to 200 degrees. From this moment, I left the turkey in the oven for another two hours, during which time I turned the tray over or turned the turkey to the right or to the left, so that it would brown nicely on all sides.
After three hours the turkey was ready, tender and brown on all sides. A potato or a carrot was burned on the edges, but it wasn't a big problem, I removed them and solved the problem.
I removed the thread around the wings, unfortunately I tried to remove the one from the legs, but the turkey was a bit indecent in the picture, so I preferred to leave it until the moment of serving.
Baked turkey pulp
A well-roasted steak, strongly seasoned with rosemary and wrapped in a blanket of bacon, which does not let it dry in the oven. It will be ready without too much effort and can be the main course for any lunch or dinner.
Wash the turkey pulp and wipe it with a kitchen towel. Season the meat with salt, pepper and rosemary and place it in a heat-resistant dish. Pour the wine next to the pulp.
Cut the garlic cloves into 2-3 parts, the bacon into thin slices and put them in a bowl over the turkey pulp.
To make sure you eat a juicy steak, add a cup of water.
Leave in the oven over medium heat for an hour and a half.
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Turkey is a very nutritious type of meat and I recommend it instead of chicken. And kids love it. Although turkey is not a dish for special occasions, the stuffed thighs from the second recipe can very well be a holiday dish. And the cutlet from the market is ready quickly and preferred by the whole family.
Turkey escalope with vegetables
The turkey breast is cut into medallions and sautéed in olive oil with a little butter and sage leaves. When it has taken on a caramelized color, remove it and place finely chopped onions in the pan, as well as carrots, celery root and celery, crushed garlic and cherry leaves. Saute well and add again a chicken turkey. Add 4-5 cherry tomatoes cut in half, some kalamata olives and some chopped parsley. Pour a polish of basic chicken or vegetable soup. Let it cook for 5-6 minutes, until the meat is ready, and at the end, when it is put on the plate, sprinkle with olive oil.
Baked thighs in the oven
The thighs are stuffed with garlic, rosemary or other aromatic herbs and massaged well with olive oil. Leave it overnight or at least a few hours to flavor the meat. It is then boiled until the meat is about half cooked. Remove from the water and rub the thighs with paprika, salt, turmeric, olive oil.
Separately take carrots with peel, celery with peel (but very well washed) cut into large pieces, garlic in peel, sprigs of herbs (rosemary, thyme, sage) whole and sprinkle with olive oil. Season and place the thighs on top. Bake at 180 o C for about 45 minutes. Cover with foil, reduce the temperature to 160 o C and leave for another hour in the oven.
Grilled turkey leg with potatoes and rosemary
I haven't posted a serious recipe on the blog in a long time. You might think we only eat desserts. Not at all! The explanation is different: since the summer came into its own, the weekends have caught us more wandering outside and less by the stove. I cook more in the evening, late when I have no light for photos. And a steak, like today's must be photographed as soon as it came out of the oven, otherwise the next day is not photogenic at all. Desserts, on the other hand, can be photographed even better in a few hours or the next day, when they manage to get some time and optimal natural light. So they get to see the monitor light more often, and the soups and main courses not too much.
It's a whole story with the culinary photos and the conditions related to them, maybe I'll tell you later in the winter, when I will spend more time at home, with the laptop in my arms. For now, however, I'm telling you the recipe for the turkey leg on the tray with potatoes and rosemary. A 2 in 1 recipe, as I like it, ie the vegetables served as a garnish are cooked in the oven at the same time as the meat. Simple and very comfortable.
Because we know how important the Christmas holidays are to each of us, we thought we'd come up with a recommendation on how you can make this day as tasty as possible! We suggest you to impress those at home, cooking whole turkey in the oven, according to a recipe prepared and tested by us! We guarantee that no one will go hungry, but we are all impressed!
- 1 whole turkey of 5-7 kg.
- 2 clementines
- Rosemary, thyme and fresh sage
- 200 gr. - butter (at room temperature)
- 1 lemon
- 2 cloves of garlic
- Salt and black pepper
- 2–3 onions
- 2–3 carrots
- 4–5 celery stalks
- 1 clove of garlic
- Fresh herbs
The preparation process
Heat the copper to 180 degrees C.
For flavor: Cut the garlic clove in 2 vertically, then cut the other mashed vegetables and place in a baking tray. Place the fresh herbs on top of the vegetables, sprinkle with a little olive oil, mix them all together and set them aside.
In a bowl put the butter, grated peel of 1 lemon together with the juice, put the crushed garlic well, season with salt and black pepper and mix together.
Wipe the turkey on top and inside with a paper towel, this will make the skin drier and the butter will spread evenly all over.
Take care of the turkey: tie the turkey's legs together with a kitchen thread, season the bird inside with salt and black pepper. Rub the butter evenly under the skin and over the bird. Put 2 vertically cut clementines and herbs inside the turkey. Put the turkey in the pan on top of the vegetables prepared earlier. Cover the bird with aluminum foil.
Put the pan in the preheated oven for about 2 hours (or depending on how many kg the turkey has, know that it cooks for 35-40 minutes per kg.) Grease the bird from time to time with the juice left in the pan.
Remove the aluminum foil before the turkey is ready and return it to the oven so that it browns nicely. (You can also check if the bird is ready with a meat thermometer, it must have 70 degrees C inside)
When the turkey is ready, take it out of the oven and let it cool for about 1 hour - 1 hour and 30 minutes before serving.
Baked rosemary turkey - Recipes
- the juice and leftovers from the tray in which you baked the turkey
1. Preheat the oven to 160 ° C. Wipe the turkey well with paper towels. Weigh the bird and calculate the cooking time at 40 minutes per kilogram. Mix the butter with the Floriol Sunflower oil, then season well. Gently insert your fingers under the turkey's skin, starting at the neck, peeling off the skin on the chest and upper thighs. Spread Floriol Sunflower butter and oil under the skin, then smooth it back. Cut an onion in half and insert it into the turkey cavity, along with the bay leaves and a few sprigs of rosemary.
2. Grease the turkey with plenty of oil and season it. Cut the rest of the onions in half and place the pieces in a tray greased with natural Floriol oil rich in vitamin E. Put the turkey over the onion, completely cover the bird and the tray with aluminum foil, like a tent. Put it in the hot oven and bake it according to the calculated times - see the first paragraph.
3. 30 minutes before the cooking time ends, remove the turkey and preheat the oven to 180 ° C. Remove the aluminum foil and put the tray back in the oven for another 30 minutes, until the turkey browns.
4. Remove the pan from the oven and set aside the foil-covered turkey for at least 30 minutes and up to an hour before serving. Keep the liquid and onion in the pan to prepare the gravy sauce.
5. For the gravy sauce, heat the natural Floriol oil rich in vitamin E in a non-stick pan, fry the onion, carrot and bay leaf until the onion turns golden. Add the flour and pour the chicken soup, stirring. Let everything simmer for 15 minutes. Remove the bay leaf, then mix the sauce with a blender, along with the remaining juice in the pan and onion. Put everything in a saucepan, let the mixture sit for a few minutes and remove the fat that rises to the surface. Put the pan on the fire and, stirring constantly, let the sauce boil. Season to taste. Serve the turkey with baked potatoes and gravy next to it. Decorate the plate with the remaining rosemary threads.
11 recipes with turkey meat
Lean, skinless turkey meat, cooked in the oven, has the lowest amount of saturated fat or cholesterol of all types of meat.
Turkey meat is a source of protein, selenium, vitamin B6, zinc, vitamin B12 and amino acids. It is indicated in a weight loss diet and in maintaining an ideal weight because it has few calories.
Here are some turkey recipes
1. Baked turkey recipe
Ingredients turkey in the oven
How to prepare turkey in the oven
The turkey is cleaned, washed, rubbed with salt and paprika, seasoned with pepper. Arrange on a tray, grease with oil, pour wine and water and cover the tray with aluminum foil. Hold it for an hour with foil, then remove it, spread it with the sauce from the tray.
The turkey is kept in the oven for as many hours as it weighs. If it weighs 2 kg, keep it in the oven for 2 hours. Remove every 15 minutes and grease with the sauce from the pan.
At the end, pour the glass of brandy and leave for another 5 minutes.
2. Stuffed turkey recipe
Stuffed turkey ingredient
a turkey of 3-4-5 kilograms, beautiful and round (mine weighed 4 kilograms)
1 glass (150 ml.) Of dry white wine
400 grams of edible chestnuts, including the skin
100 grams of butter10 tablespoons breadcrumbs
5 celery threads (celery stalk)
200 ml. of bird soup
2 tablespoons balsamic vinegar
1 tablespoon of worcester sauce
a few sprigs of fresh rosemary
bay leaves, peppercorns and mustard
coarse salt, ground pepper
Prepared stuffed turkey
The whole turkey (not to be frozen) is well cleaned of intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.
Choose a pot big enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that's what I left it), during which time it returns a few times.
The chestnuts are washed, wilted and the skin of each of them is increased. Put the chestnuts in a saucepan, cover with plenty of water and bring to the boil for an hour. They are taken out of the water, they drain well and they are cleaned of the skin and the skin inside (difficult and especially meticulous work, it catches a kind help, I how to deal with fugitives!).
One of the onions is finely chopped, as are the celery stalks. Melt the butter in a saucepan and add the onion and celery, over low heat until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.
Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much bird soup (a tablespoon) as the filling is moist, but not pasty.
Remove the turkey from the brine and drain well, then dampen with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine). Half of the filling is inserted into the neck cavity.
Pull the skin of the neck back, covering the filling and fix it with toothpicks.
The rest of the filling is inserted into the turkey cavity and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.
Pour the white wine into the tray and cover well with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 - 2.1 / 2 hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the pulp, clear juices are released, no traces of blood. At this point, remove the aluminum foil, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and cover lightly with aluminum foil.
Put the pan on fire, pour the balsamic vinegar and poultry soup and bring to the boil, cooling on the bottom to remove all the sticky residue from the steak. Add 1 tablespoon of worcester sauce and strain the sauce through a sieve, serving from the saucepan, warm, along with the turkey steak, extremely tender and delicious filling, along with a garnish of your choice.
The image above shows a portion of steak as I served it to my guests, a slice of breast with stuffing around the neck, a wing (or a piece of meat), sauteed peas and sweet potato puree with onions. and celery, the meat is sprinkled with the steak sauce and has cranberry sauce next to it.
3. Smoked turkey leg recipe
Ingredients smoked turkey leg
4 cloves of garlic, grated on a small grater
4 tablespoons pumpkin oil
1/2 teaspoon pepper, ground
1/2 teaspoon rosemary, dry
1/2 teaspoon basil, dry
How to prepare smoked turkey leg
Wash the pieces of meat well, sprinkle the coarse salt on them, then put them in a rectangular bowl with a lid, which you put in the fridge for 24 hours.
After 24 hours, mix in a small bowl the oil with the garlic, fine salt, pepper, paprika, rosemary and basil.
Drain the meat well from the water that left it, then grease it well on all sides, with the paste obtained above.
Refrigerate the meat bowl for 48 hours, turning it from side to side from time to time.
After the 48 hours have passed, hang the meat in two hooks and let it dry in the pantry for a day.
Then put it in the smoker for about 3 days, and every day you smoke it a little. After the three days of pampering with a little smoke, leave it in the pantry again for a day, then it's good to eat.
4. Jamie Oliver's turkey recipe
Jamie Oliver style turkey ingredient
- a turkey (about 5 kg)
- half a kg of clementines
- a few sprigs of fresh rosemary
- freshly ground sea salt
For the marinade:
- two cups of cherry or refined fruitless
- grated orange juice and peel
Jamie Oliver's turkey cooking
The day before, the cleaned turkey is put on a plate. It must stay for about 12 hours, soaked in flavors, in a large plastic bag from which you removed the air, which you tied to your mouth and in which you put the marinade obtained by combining the 5 ingredients.
The next day, remove the turkey, clean it with salt and dry it well with kitchen towels. Place it in a large enough tray and fill it with rosemary leaves and clementines cut in half. Sprinkle with olive oil, sprinkle with salt and pepper, cover with aluminum foil and put in the oven heated to 180 degrees. The turkey has to stay in the oven depending on how many kilograms it has: 30-40 minutes for each kilogram, so you will have to calculate for yourself how long it will be ready. During baking, check it from time to time and sprinkle it with the juice it will leave in the pan. One hour before removing it from the oven, remove the aluminum foil, grease the turkey well with butter and sprinkle rosemary and sage leaves on top.
Let it rest after it has browned in the oven for 30 minutes, covered again with aluminum foil and a few cotton towels.
5. Recipe turkey breast stuffed with mushrooms, olives and cheese
Ingredients turkey breast stuffed with mushrooms, olives and cheese
Sliced olives (300 grams)
Pickled donuts and cucumbers
Preparation of turkey breast stuffed with mushrooms, olives and cheese
Cook the onion in a pan with a little water until soft. Add the mushrooms, which have been sliced in the meantime. After about 15 minutes, during which time the onion and mushrooms are mixed in the pan with a wooden spatula. Mix onion and hardened mushrooms in a pan with cheese, sliced olives and 3 eggs. A homogeneous mixture is obtained which will be used to fill the turkey breast.
The turkey breast is cut into 6 slices, which are beaten with a hammer and salted. The next step is the most difficult: filling the turkey breast.
Each piece of turkey breast is seasoned with natural spices (oregano, dill, thyme, parsley, celery, etc.).
A layer of the homogeneous mixture (mushrooms, olives, cheese, onions and eggs) is placed over the turkey breast, and cucumbers and pickles are placed on the part where the turkey breast is starting to roll. Roll the turkey breast and tie with a string to prevent the chest from loosening.
Toothpicks are inserted at the ends of the roll to avoid the filling coming out, during baking in Vasul Roman. The 6 turkey breast rolls are placed in Vasul Roman, in which 300 ml of water is poured. Place the Roman dish in the oven for 1 hour and 15 minutes. Then, the Roman vessel is inserted for another 15 minutes, without a lid, in order to brown the turkey breast rolls.
6. Turkey turkey roll recipe
Ingredients turkey roll
How to prepare turkey roll
Chop the mushrooms and onions and fry in a few tablespoons of oil. Season with salt and pepper. Turkey meat is spread and greased with cottage cheese. Put the mushroom composition. It rolls and binds. Grease the roll with oil then sprinkle with salt, pepper, paprika, rosemary, granulated garlic and thyme.
Put it in the oven and sprinkle it with the juice from the tray from time to time. Serve with a garnish of natural potatoes.
7. Turkey steak recipe in wine and orange sauce
Ingredients roast turkey in wine and orange sauce
a larger upper turkey leg (mine weighed 1,200 gr)
1 glass of semi-dry white wine
4-5 cloves of garlic plus a few more for breading
How to prepare turkey steak in wine and orange sauce
Roast turkey in wine and orange sauce is a delicacy. To prepare this steak, wash the turkey pulp, squeeze and bread with a few cloves of garlic and place it in a yena bowl greased with a little oil.
Crush 4-5 cloves of garlic and rub them with salt, pepper and olive oil. Add the rest of the spices, wine and orange juice.
Pour the wine sauce and spices over the turkey pulp, cover the bowl and bake for 1.5 hours.
Meanwhile, remove the tray with the meat from the oven and sprinkle it with sauce from the tray so that it does not dry out.
15 minutes before the steak is ready, cut the remaining orange slices and place it over the steak. Leave the covered tray in the oven for a little longer and then remove the lid from the tray and let the steak brown for another 10 minutes.
8. Turkey breast recipe with red pepper sauce
Ingredients turkey breast with red pepper sauce
800 grams of turkey breast, without skin and bone
30 grams of red pepper
30 ml. extra virgin olive oil
100 ml. of sweet white wine
100 grams of sour cream for whipped cream
4-5 tablespoons whole wheat flour (for rolling turkey slices)
chopped greens for serving
Preparation of turkey breast with red pepper sauce
To start, soak the red pepper in the white wine. To dispel any fears that the food may be too spicy, I specify that the red pepper is not hot, but it is very fragrant.
The turkey breast is portioned into 6-8 slices that are beaten with a hammer for slices, salted and peppered. The slices of turkey breast thus prepared are rolled in flour. In a large frying pan, heat 2-3 tablespoons of olive oil and fry the meat slices in turn, on both sides, until lightly browned.
As the slices brown, remove from the pan and keep covered, warm. During browning, add the remaining olive oil as needed. After all the turkey slices have browned, add the finely chopped onion to the pan, mix briefly (just enough heat) and quench with the red pepper wine.
Grate with a wooden spatula the bottom of the pan of any adhesions from the roast meat and add the turkey slices, along with the juice they left. Bring to the boil.
Mix the sour cream with a little hot sauce and add it to the pan, turning the slices on all sides. Fill, if necessary, with a little hot water (enough to float the turkey breast slices in the sauce) and cook everything over low heat, covered, 15-20 minutes. Before serving, adjust the taste of the salt and pepper sauce.
9. Recipe turkey stew with mushrooms
Ingredients turkey stew with mushrooms
500 gr mushrooms, I chose the brown mushrooms
500 gr turkey breast, cleaned, washed and cut into cubes
salt, pepper and dill, either dry or green
How to prepare turkey stew with mushrooms
We clean the turkey breast, and we cut it into cubes. We wash and clean, if necessary, the mushrooms, which we then cut into pieces
in hot oil fry, until browned, turkey breast, add finely chopped onion and cook for 2-3 minutes
add the mushrooms, put the lid on the pan and cook for 15 minutes when the juice left by the mushrooms begins to evaporate, add water and boil for another 15 minutes add the dill and sour cream that we mix season and cook for 1 minute
10. Spicy turkey breast recipe with rice and curry
Ingredients spicy turkey breast with rice and curry
3 tablespoons olive oil,
2 bell peppers: 1 red, 1 yellow,
Preparation of spicy turkey breast with rice and curry
Boil the rice in salted water. When ready, set aside. I use pre-cooked rice packed in 125g bags, and now I have used two bags.
The meat is washed, peeled and sliced wide. The leek is cleaned - I didn't have it, so I used a green onion - wash it and cut the slices. The peppers are cleaned, washed and cut into strips.
Put the oil in a hot pan, then put the vegetables to harden for 5 minutes. Add the meat, sprinkle with curry and hot pepper, mix, cover with a lid and let simmer for a few minutes.
It tastes good with salt and pepper. Add the soup and simmer for about 10 minutes. The food is served hot, on a bed of rice.
11. Turkey recipe on cabbage
Ingredients turkey on cabbage
2-3 green onions or 1 medium onion
salt, peppercorns to taste
How to cook turkey on cabbage
The turkey meat is boiled in salted water for about 1 hour.
Separately prepare the cabbage, which is finely chopped (slightly larger than for the salad) rubbed with salt and a little lemon salt or lemon juice.
Chop the pepper into cubes and add over the meat when it has boiled enough.
After 5 minutes add the cabbage, when the meat is already cooked and continue to cook over medium heat.
After another 10 minutes, add the tomato sauce, a few peppercorns, 2 bay leaves and salt to taste.
Recipe: Roast turkey with rosemary
Baked turkey steak with rosemary is an easy dish to prepare, which can be a simple and handy solution for family gatherings or for a dinner with friends on special occasions.
Andra Dumitru 0 comments
Baked turkey steak with rosemary is a kind of easy-to-prepare meal, which can be a simple solution even for a family reunion or for a dinner with friends on special occasions.
- a whole turkey, 5.5 kilograms
- 3/4 of a cup of olive oil
- 3 tablespoons finely chopped garlic
- 2 tablespoons fresh, chopped rosemary
- 1 tablespoon freshly chopped basil
- 1 tablespoon Italian spice mixture (basil, oregano, rosemary, thyme, marjoram, coriander, red pepper flakes)
- 1 tablespoon freshly ground black pepper
- salt to taste
Method of preparation:
& Heat the oven to 165 degrees Celsius.
Mix, in a bowl, the olive oil with garlic, rosemary, basil, Italian spice mixture, pepper and salt.
Wash the eviscerated turkey inside and out and dry the meat using a kitchen towel. Remove the larger pieces of fat. Peel a squash, grate it and squeeze the juice from the skin of the turkey. Uncover the skin until you reach the buds, being careful not to tear it.
With m & acircna, grease the meat abundantly, under the skin, with the mixture of oil and spices. Rub the outside of the turkey, especially the breast, with the remaining oil and spices. Use toothpicks to sew torn skin so that the meat stays covered.
Place the turkey on a grill, in a roasting pan, adding about an inch of water to the bottom of the pan. Put in the oven for 3-4 hours, or until the internal temperature of the turkey, measured with a special thermometer, inside the chest, reaches 80 degrees Celsius.
Ingredients Turkey stuffed in the oven:
- a turkey of 3-4-5 kilograms, beautiful and round (mine weighed 4 kilograms)
- 1 glass (150 ml.) Of dry white wine
- 400 grams of edible chestnuts, including the skin
- 100 grams of butter10 tablespoons breadcrumbs
- 2 onions
- 5 celery threads (celery stalk)
- 2 tablespoons brandy
- 200 ml. of bird soup
- 2 tablespoons balsamic vinegar
- 1 tablespoon of worcester sauce
- a few sprigs of fresh rosemary
- bay leaves, peppercorns and mustard
- coarse salt, ground pepper
Turkey stuffed in the oven, preparation:
1. The whole turkey (not to be frozen) is well cleaned of the intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.
2. Choose a pot large enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that's what I left it), during which time it returns several times.
Turkey stuffed in the oven, preparing the chestnut filling
1. While the turkey is in the brine, the chestnuts are washed, wilted and the skin of each of them is increased:
2. Put the chestnuts in a saucepan, cover with plenty of water and bring to the boil for an hour. They are taken out of the water, drained well and cleaned of the skin and skin inside (difficult and especially meticulous work, it catches a kind help, I caught my husband and once accepting, he did not he still had a way to deal with the fugitives!).
3. Cut one of the onions into small pieces, as well as the celery stalks. Melt the butter in a saucepan and add the onion and celery, over low heat until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.
4. Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much bird soup (one tablespoon) as the filling is moist, but not pasty.
Stuffed turkey, stuffing and baking
1. Remove the turkey from the brine and drain well, then drizzle with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine).
2. Insert half of the filling into the neck cavity.
3. Pull the skin of the neck back, covering the filling and fix it with toothpicks.
4. The rest of the filling is inserted into the turkey cavity and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.
5. Pour the white wine into the tray and cover it well with a lid or, failing that, with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 & # 8211 2, ½ hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the leg, clear juices are released, no traces of blood. At this point, remove the lid, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and lightly cover with aluminum foil.
Curcan umplut la cuptor, pregatirea sosului
Tava se pune foc, se toarna otetul balsamic si supa de pasare si se da in clocot, râșcâind bine pe fund ca sa se desprindă toate resturile lipicioase de la friptură. Se adauga 1 lingura de sos worcester si se strecoara sosul prin sita, servindu-se din sosiera, cald, impreuna cu friptura de curcan, nespus de frageda si umplutura delicioasa, alaturi de o garnitura la alegere .
In imaginea de mai sus se vede o portie de friptura asa cum am servit-o eu musafirilor mei, o felie de piept cu umplutura din dreptul gatului, o aripa (sau o bucata de pulpa), mazare sote si piureul de cartofi dulci cu ceapa si telina, carnea e stropita cu sosul fripturii si are alaturi sos de merisoare.