How to make a roast turkey, how to make a roast turkey

Accessories. 1 onion.

200 grams of potatoes.

150 grams of mushrooms.

1 carrot.

150 grams of celery.

30 ml of whipping cream.

Half a lemon. 8 grams of table salt.

5 grams of black pepper.

5 grams of sugar. 10g light soy sauce.

6 cloves of garlic. 5 g of parsley.

5 grams of butter. Step 1

Since I bought the turkey yesterday, I have been preparing to clean it up. This is the turkey we just bought, unpacked.

Step 2 This is not a whole turkey, the turkey has been gutted clean. The most important thing before roasting the turkey is to marinate it, smear the turkey with salt, black pepper, and I also add some sugar and light soy sauce.

Step 3: After all the seasoning is spread, wrap the turkey in safety film and marinate in the refrigerator for the whole day. Because of the soy sauce, it doesn't matter if there is soup in the turkey, after a day, the soup will all seep into the turkey.

Step 4 The next day, Christmas Eve afternoon, the actual roast turkey begins. Take the marinated turkey out of the refrigerator, remove the plastic wrap, finely chop one onion, and take out the garlic cloves and cut them into small pieces and fill them with the turkey.

Step 5: Wrap the turkey whole in tin foil and place in a baking dish.

Step 6: Adjust the oven temperature to 190 degrees and preheat the oven for 10 minutes. Then place the foil-wrapped turkey in the middle of the oven. The roasting time is set according to the size of the turkey.

Generally speaking, it should be baked for 90 minutes first, and then add another 20 minutes per kilogram. Our turkey is more than 1 kilogram, so it takes about two hours to roast.

Step 7 After calculating the time to roast the turkey, wrap the turkey in tin foil and put it in the oven to let it work on its own. Set the oven time. When there is still half an hour left before the baking time, take out the turkey and remove the tin foil.

Step 8: At this time, the turkey is almost cooked, but the skin is not yet browned. Grease the surface of the turkey, without tin foil, and bake in the oven for 30 minutes.

Step 930 After 930 minutes, see that the surface of the turkey has been browned, which means that the turkey is OK at this time. Remove the turkey from the oven and let it sit for at least 20 minutes.

Step 10: Prepare some side dishes. Include the staple dish boiled small potatoes. It is the small potatoes that are cooked in salted water. Prepare some mushrooms, carrots, celery and stir-fry them in cream, the best side dish, and garnish with some coriander and lemon.

Step 11: When it's time to eat, slice the turkey and put it on a plate.

To prepare the roast turkey:

Ingredients: 1 yellow chicken, 25 grams of soy sauce, 25 grams of oil, 3 grams of salt, 15 grams of sugar, appropriate amount of chopped black pepper.

Ingredients: 1 potato, half a red bell pepper, half a green pepper, 1 4 onions, 1 handful of rosemary, 1 handful of thyme, 10 grams of oil, appropriate amount of chopped black pepper.

1. Stir all the sauce evenly and set aside.

2. Wash the chicken, remove the head, pour the prepared sauce on it, massage it with your hands for a few minutes, put it in a fresh-keeping bag and put it in the refrigerator for a day, and turn it over several times halfway.

3. This is marinated chicken.

4. Red bell pepper, green pepper, potato, onion, cut into hob pieces, put the B seasoning in, mix well.

5. Put tin foil on the baking sheet, put the marinated chicken in the middle of the baking sheet, put vegetables around it, and put rosemary and thyme on the surface.

6. Ukoeo steam oven, connect to wifi, adjust it with a mobile phone, heat up and down at 200 degrees for 1 hour and 5 minutes, preheat the oven for 5 minutes, just 1 hour for roasting chicken.

7. When you hear the ticking sound of the oven, put the baking tray into the bottom layer, wait until the time is up, take it out, observe it halfway, if the surface is heavy, cover it with tin foil to avoid burning.

1. 14 pounds of turkey, 2 grams of salt, 60 grams of butter, 4000 ml of drinking water.

2. Method: Add 2000ml of water to the container, then pour in two large cups of salt and stir well.

3. Immerse the turkey in salted water, put it in the refrigerator and marinate for 24 hours, turning over once halfway.

4. Dig out the rock in the heavy salt water of the fire gas, drain the water, and use kitchen paper to absorb the water on the skin and inside.

5. Dry it on a drying rack and put it in the refrigerator for 24 hours until the skin is dry.

6. Melt the butter and brush it on the raw skin of the turkey, put the turkey back up, put it in a special baking tray for turkey, and bake it in a preheated oven at 400 degrees Fahrenheit for 45 minutes.

7. Take it out carefully, turn it over and bake it in the oven for 60 minutes; After 60 minutes, test the temperature of the turkey leg at 175 degrees Fahrenheit and the chicken breast at 160 degrees Fahrenheit with a thermometer.

1. Ingredients: 2 onions, 3 potatoes, 2 carrots, 5 shiitake mushrooms.

2. Seasoning: 25 grams of salt, 8 grams of Sichuan pepper, 1 handful of chives, 30 grams of botanical garden.

3. If you buy a frozen turkey, you are afraid that it may deteriorate if it is thawed at room temperature, so it will take about two days to thaw it in the refrigerator.

4. On the third day, the turkey is thawed thoroughly, take it out of the refrigerator, clean it, cut off the remaining tendons and fat on the neck and the fat on the abdomen, and prepare for seasoning after controlling the moisture.

5. Mix the salt and peppercorns in equal parts, fry them over low heat until the salt is slightly yellow, filter the peppercorns through a sieve, and discard them.

6. Then use pepper and salt to smear the turkey inside and out. In particular, it should be emphasized that turkey meat is thick and thick, and it is difficult to let the flavor penetrate into it, so the chicken breast and legs should start from the junction between the skin and the meat, and the skin should be uncovered and the pepper salt should be smeared directly on the breast and leg meat as much as possible, so that it is easy to absorb the flavor. Anyway, the skin has to be sewn up in the end, and it doesn't matter if it's opened.

Rub the salted turkey as much as possible to make it more evenly flavored, and then restore the peeled skin.

7. The turkey smeared with pepper and salt must be wrapped in tin foil or plastic wrap, and the refrigerator continues to refrigerate and marinate for two days. The wrap is so that the chicken does not lose too much moisture during the marinating process.

8. On the day of baking, prepare the filling. At the same time, preheat the oven to 400°F and 200°C.

9. After stuffing the turkey, use a large sewing needle, thread cotton thread, sew the openings of the abdomen and neck finely, wrap the wings and ankles with tin foil to prevent scorching, the wings are fixed on both sides of the chicken body with two toothpicks, and the feet are also tied together with cotton thread.

10. Spread the special baking tray for turkey with tin foil to prevent staining, and then put the turkey belly up on the grill after putting it on the grill.

11. Then cover the turkey with a sheet of baking paper.

12. Wrap the baking tray with turkey in tin foil while marinating.

13. Put the baking tray into the oven, bake at 400 degrees Fahrenheit to 200 degrees Celsius for 30 minutes, then adjust the oven temperature to 350 degrees Fahrenheit and 180 degrees Celsius for another hour.

14. Take out the baking sheet, remove the wrapped tin foil, at this time the turkey is still white, but basically 8 is ripe, brush the turkey skin with a layer of vegetable oil, open it and then put it back in the oven, 350 degrees Fahrenheit 180 degrees Celsius and bake for another 40 minutes to 60 minutes until cooked and colored.

Roast turkey

Turkey is high in protein, but low in fat and low in cholesterol. Turkey is rich in iron, zinc, phosphorus, potassium and B vitamins. Secondly, turkey breast is also quite high in iron, and it is one of the best iron for menstrual periods, pregnant women, and people who need to recuperate from injuries.

Turkey meat is rich in tryptophan and lysine, which can help the body reduce stress, tension and restlessness.

1.The raw materials you need to prepare ......

1 turkey (about 16 pounds), 200 grams of spice bunch (including carrots, onions, celery, cinnamon leaves, and thyme), 300 grams of chestnuts, 450 grams of chicken liver and chicken gizzards, 6 slices of bread, and a pot of chicken stock (Method: about 2 kg of chicken bones, add spice bunches and simmer for 4 hours before straining).

Seasoning: 15 grams of salt and pepper, 25 grams of shallots, 60 ml of red wine, 150 grams of tomato paste.

2.How to make this dish ......

In the first step, chicken liver, chestnuts and bread slices (cut into sides and soaked in 80 milk until soft) are stir-fried with shallots, add some chicken stock and simmer until the chestnuts are boiled, add thyme and red wine, and boil the juice over medium heat to make the filling.

Step 2: Simmer the tomato paste and chicken stock for 40 minutes to make a sauce, then add the chicken gizzards to make a turkey sauce.

Step 3: Wash the turkey, stuff it with spice bunches, fill it with filling, sprinkle the skin with pepper and salt, and bake it in the oven at 350 degrees for about 90 minutes (take it out at about 40 minutes, and continue to roast with aluminum foil).

Step 4: Cut the cranberry sauce into 3 cm long and thick slices (about 3 grams).

Step 5: Remove the cooked turkey and place it on a decorated plate, drizzle with the previously prepared turkey sauce, and serve with red wine.

3.What ...... do you need to pay attention to?