2016-02-04

Juicy and tender turkey for the festive table

Juicy and tender turkey for the festive table
Author:
Category
Second courses
Ingredients
  • Don't buy frozen poultry. If the meat is fresh chilled, then after it is cooked, it will be much more tender and juicy.
  • A turkey weighing about 4-6 kilograms is cooked for about two and a half hours. After this time, it is taken out of the oven, allowed to stand and “rest” for an average of half an hour, and only then cut. This is important so that the juices are evenly distributed.
  • The temperature during which the turkey is cooked should not be lower than 180 degrees. Only under these conditions, fatty juices will remain in the skin, thanks to which the meat does not dry out during the heat treatment.
  • Make slits in the turkey skin and stuff them with duck fat, oil, etc. Only if you are sure that this way the dish will be even tastier and look even more attractive.
  • After the turkey is removed from the marinade, it must be washed. Otherwise, salt, sugar, particles of herbs that were in the marinade will remain on the skin. This is fraught with the fact that they will burn during the cooking process and the dish will be spoiled.
  • The turkey is not stuffed ahead of time. This can lead to the multiplication of bacteria, and as a result to poisoning. The filling can be prepared in advance, but it must be stored separately. Stuff the turkey just before they plan to bake it.
  • Sauce for turkey is made from chopped turnips, carrots, other winter vegetables can be used. They are baked under the turkey, so they absorb its juices, and then crushed with a blender. If you wish, you can add a little truffle oil. So the taste will become even more luxurious. Note that in no case should you put flour in the sauce. Before serving the sauce on the table, it must be tasted. May need adjustment or addition.
If you are still thinking about which poultry meat to serve and have the financial ability, we advise you to choose turkey meat. You can be sure that as a result you will get a hearty and tasty dish, and after eating the body will be grateful to you for such nourishment, good health and excellent well-being. Turkey is rightfully considered one of the most dietary types of meat.

The recipe for a juicy and tender turkey for the festive table


1

  • Don't buy frozen poultry. If the meat is fresh chilled, then after it is cooked, it will be much more tender and juicy.
  • A turkey weighing about 4-6 kilograms is cooked for about two and a half hours. After this time, it is taken out of the oven, allowed to stand and “rest” for an average of half an hour, and only then cut. This is important so that the juices are evenly distributed.
  • The temperature during which the turkey is cooked should not be lower than 180 degrees. Only under these conditions, fatty juices will remain in the skin, thanks to which the meat does not dry out during the heat treatment.
  • Make slits in the turkey skin and stuff them with duck fat, oil, etc. Only if you are sure that this way the dish will be even tastier and look even more attractive.
  • After the turkey is removed from the marinade, it must be washed. Otherwise, salt, sugar, particles of herbs that were in the marinade will remain on the skin. This is fraught with the fact that they will burn during the cooking process and the dish will be spoiled.
  • The turkey is not stuffed ahead of time. This can lead to the multiplication of bacteria, and as a result to poisoning. The filling can be prepared in advance, but it must be stored separately. Stuff the turkey just before they plan to bake it.
  • Sauce for turkey is made from chopped turnips, carrots, other winter vegetables can be used. They are baked under the turkey, so they absorb its juices, and then crushed with a blender. If you wish, you can add a little truffle oil. So the taste will become even more luxurious. Note that in no case should you put flour in the sauce. Before serving the sauce on the table, it must be tasted. May need adjustment or addition.

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