Turkey in english

Turkey in english

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Ingredients for cooking turkey in English

Ingredients for cooking turkey in English:

  1. Turkey 1 piece (5-6 kilograms)
  2. Butter 150 grams
  3. Broth or pure distilled water 2 cups

For marinade:

  1. Apple juice 3 cups (cup capacity 250 milliliters)
  2. Pure distilled water (boiled and chilled) 7 liters
  3. Fresh rosemary (leaves) 4 tablespoons
  4. 5-pronged garlic
  5. Salt (large) - 250-300 grams
  6. Brown sugar 360 grams
  7. Black peppercorns 3 tablespoons
  8. Laurel leaf 5-6 pieces
  9. Orange zest with 3 oranges

For a vegetable pillow:

  1. Onion 2 pieces
  2. Carrot 1 piece (large)
  3. Celery branches 2-3 pieces
  4. Thyme fresh branches 2-3 pieces

For filling:

  1. Smoked bacon 100 grams
  2. Turkey liver 300 grams
  3. Green onion 1 bunch
  4. Onion 1 piece
  5. Ground almonds 100 grams
  6. Lemon 1 piece
  7. Apple 1 piece
  8. Raisins 100 grams
  9. White wheat bread 100 grams
  10. Salt to taste
  11. Ground black pepper to taste

Spices for watering:

  1. Paprika 10 grams
  2. Caraway seeds 5 grams
  3. Sage 5 grams
  4. Ground black pepper to taste
  • Main Ingredients: Turkey, Lemon, Apple
  • Serving 1 serving
  • World CuisineEnglish Cuisine


Kitchen paper towels, Knife - 2 pieces, Cutting board - 3 pieces, Measuring cup, Large saucepan for 8 - 10 liters, Stove, Skimmer, Plastic bag with zipper, Glass, Refrigerator, Oven, Tablespoon, Deep bowl - 2 pieces, Plate, Nonstick pan, Electric meat grinder, Kitchen towel, Frying pan, Deep bowl, Kitchen spatula, Large coop with lid, Baking brush, Large flat plate

Cooking turkey in English:

Step 1: prepare the marinade for the turkey.

You can cook any marinade for turkey in English, but one of the most common and traditional marinades is the orange - apple marinade. It is often used to make Christmas turkey. To begin, rinse 3 oranges under running water, then dry them with paper kitchen towels, place them on the cutting table one at a time, cut off the places where the inflorescences and stalks were attached, now it will be easier for you to cut off the top layer of the skin. For marinade you do not need small zest, therefore, with a normal kitchen knife, cut off the skin from citrus fruits without touching the pulp. Now prepare all the other ingredients that you will need to prepare the aromatic mass. Using a measuring cup, separate the right amount of brown sugar and coarse salt. Place a bay leaf, black peppercorns, fresh rosemary leaves and peeled garlic on a cutting board. Turn the stove on to a medium level and place a large 9 - 10 liter pan on it. Pour apple juice into it, you need about 750 milliliters in total, but even if you use 1 liter, you won’t be mistaken anyway. Bring the juice to a boil. And immediately pour the right amount of pure distilled water, which you previously boiled and cooled to room temperature. Then add salt to the pan. Pour brown sugar. Now a spicy laurel leaf. For a pleasant aroma, rosemary leaves. For pungency black pepper peas. And the fragrant orange peel will complement this bouquet of herbs and spices. Bring the liquid with herbs and spices to a boil, periodically stirring and removing foam from the surface using a slotted spoon. Then turn off the stove and cover the pan with a lid, do not digest the marinade, it should be infused with spices and other ingredients, absorbing all their smell. Allow the marinade to cool completely to room temperature. It will take about 2 hours, and during this time, prepare the turkey.

Step 2: prepare the turkey.

Before pickling, you must be sure that the turkey has warmed to room temperature. If you purchased a frozen bird, put it in a bowl and leave it in the refrigerator for the night, and in the morning remove it from the refrigerator and let it warm to room temperature. Thawed turkey, lay on a cutting board, remove the giblets from it and cut off the neck with a sharp knife. Then strip it of small feathers that may have remained in the skin. After, thoroughly rinse the bird under a stream of cold running water from all kinds of contaminants inside and out. Now dry the turkey with paper kitchen towels, it is very important that its surface is dry both inside and out.

Step 3: marinate the turkey.

Take a large plastic bag with zipper and place a dried turkey in it. Holding the edges of the bag with your hand, pour the whole marinade into it with a glass. Do not leave in the pan not a drop of the aromatic mixture, put even orange peels in the bag. Close the bag with a zipper, and place it with the bird in a deep pan with the seam up, so that if the bag is uncorked, the marinade will not spill out. Put the pan in the refrigerator and pickle the bird from 16 to 24 hours. Yes, marinating will take quite a lot of time, but believe me, you didn’t eat more tender turkey.

Step 4: prepare the filling.

Preheat the oven to 180 degrees Celsius. Rinse the green onions, peeled onions, apple and lemon under running water. Cut the lemon into 2 parts and squeeze the juice with them with your hand into a deep bowl. Shake green onions over the sink from excess fluid, lay on a cutting board, chop finely and transfer to a bowl with lemon juice. Cut the core of the apple, remove the stalk, lay it on a cutting board and cut into a small cube with an approximate diameter of up to 5 millimeters. Send sliced ​​to the onion, add almonds with raisins. You got the fruit mass. Remained onions, lay it on a cutting board, cut into a medium cube with a diameter of up to 7 millimeters and transfer the vegetable to a plate. Place the amount of white bread you need on a cutting board and cut it into layers up to 1 centimeter thick. Then put slices of bread on a non-stick pan and place it in a preheated oven. Dry the bread for 5 - 8 minutes to a light golden crust. While drying the bread, pass the turkey liver, washed under running water, directly into a deep bowl through an electric meat grinder. The bread is dried out, remove the baking sheet from the oven with a kitchen towel, let the breadcrumbs cool and chop them into smaller pieces with a sharp knife. Smoked bacon, lay on a cutting board and cut into cubes with an approximate diameter of up to 1 centimeter. Turn the stove on to the middle level and place the pan on it. Put the sliced ​​bacon in the preheated container and simmer it until the greaves. Then pour half the pork fat into a deep bowl, you will need it later. Put the frying pan back on the stove and put the remaining onion, chopped onion, fry it until golden brown, along with the cracklings, stirring with a kitchen spatula for 3 to 4 minutes. After, add the chopped turkey liver to the pan and simmer the ingredients together until the offal turns gray. Then transfer the stewed ingredients into a bowl with fruit mass, add salt, ground black pepper, chopped dried bread to taste and mix the mass with a tablespoon to a homogeneous consistency. You should get the filling of mashed figurative consistency.

Step 5: start and grease the turkey with butter.

Take out the pickled turkey from the package, you no longer need the marinade, you can pour it. Rinse the bird under running cold running water from excess salt and re-dry it very thoroughly with paper kitchen towels to remove excess liquid. Stuff the turkey with the resulting filling. Lift the skin on the breast and make a small longitudinal incision, so that a pocket is obtained. Dip the strip of skin between the turkey legs and put it on the lower legs, thus fastening the turkey thighs. Then grease the surface of the bird with the right amount of butter without missing a single piece of turkey.

Step 6: prepare a vegetable pillow and bake a turkey.

Increase oven temperature up to 220 degrees Celsius. While the oven is heating up, rinse the peeled onions with carrots, celery stalks, and thyme branches under running water. Alternately lay the ingredients on a cutting board and chop into large pieces of arbitrary shape and diameter. Then transfer the chopped vegetables to a deep coop or deep cauldron. Then put stuffed turkey on top of them, pour in 2 cups of broth or clean distilled water and cover the container with a lid. Place the chicken with the bird in a preheated oven and bake the turkey for 2 hours. In 2 hoursUsing a tablespoon, mix in a deep bowl the remaining fat from the bacon and all the spices indicated in the ingredients for watering. Open the stove, helping yourself with a kitchen towel, and remove the lid from the duckweed. On all sides, pour the resulting turkey mixture, distributing it on the surface of the bird in an even layer with a baking brush. Put the turkey back in the oven, but this time do not cover the coop with a lid. Bake the bird yet 1 hour. The baking time depends on the weight of the turkey, for every 500 grams for 30 minutes. After the required time has passed, turn off the stove and allow the bird to cool down a bit right in the oven, it’s enough 10 to 15 minutes. Then remove the baking sheet from the oven with a kitchen towel, carefully transfer the turkey to a large flat dish using a kitchen spatula, and serve, with a two-tootted fork and a sharp kitchen knife. Optionally, you can lay around the turkey vegetables that were baked with it.

Step 7: serve the turkey in English.

An English turkey is served hot and laid on a large flat dish or in a chicken bowl in which it was baked. Immediately before serving, the bird is watered with the juice that it let in during baking. By tradition, this bird is not divided into more than 10 parts: 2 legs, 2 hips, 2 forearms and 2 breasts, cut into 2 halves. As a side dish, this dish is suitable for baked vegetables, which were cooked with a turkey, fresh vegetable salad, boiled rice, boiled potatoes or mashed potatoes. The ideal turkey aperitif is red sweet wine, the ideal non-alcoholic drink is red or green grape juice, or pomegranate juice. Enjoy it! Enjoy your meal!

Recipe Tips:

- - The spices indicated in this recipe are not essential, you can process the goose with any other spices you like that are suitable for poultry dishes.

- - You can add a tablespoon of honey to the filling for watering, this ingredient will give the crust of the bird a more saturated dark shade.

- - For baking, you can use a regular non-stick pan. Cover it with aluminum food foil, then lay a vegetable pillow, turkey and cover the still raw dish with a sheet of aluminum foil so that there are no gaps. After 2 hours, remove the foil and continue cooking the bird as indicated in the recipe.

- - The meat of a old bird is tougher, if you purchased such a turkey, it is advisable to pierce it with a toothpick or a wooden skewer in several places so that the meat is better baked.