Who knows how to roast a turkey? Charcoal grilled chicken recipe and recipe tips

<>Materials

Turkey 14 pounds.

2 measuring cups of salt.

Butter 60 grams.

Water 4000 ml.

To prepare the whole turkey with the original roast1) Add 4000ml of water to the pot, pour in 2 cups of salt and stir well;

2) Immerse the turkey in salted water and marinate in the refrigerator for 8 to 12 hours, turning over once halfway;

3) Remove the turkey from the brine, filter out the water, and blot the skin and inside with kitchen paper;

4) Dry it on a drying rack and send it to the refrigerator to dry for 24 hours until the skin is dry;

5) Melt the butter and brush it directly on the skin of the turkey, lower the turkey with its back side up, put it in a special baking tray for turkey, and send it to preheat to 400 degrees Fahrenheit.

Bake in the oven for 45 minutes;

6) Carefully remove, turn over the other side and bake in the oven for 60 minutes;

7) After 60 minutes, use a thermometer.

Test the turkey thigh at a temperature of 175 degrees Fahrenheit for the chicken breast.

At 160 degrees Fahrenheit, the whole turkey is ready to bake;

8) Carefully remove the turkey from the oven and let it sit for 30 minutes before serving;

9) Isn't it tempting to cut into cubes and serve on a plate?

10) Serve with red bean rice and asparagus, a delicious meal!

Tips1) The turkey must be air-dried after being soaked in salted water, and the skin must be brushed with butter to make it crispy;

2) When impregnation of turkey, it must be placed at a low temperature to prevent the meat from deteriorating;

3) This method can also be used to roast chicken, just reduce the amount of salt and butter according to the weight of the chicken.

Material. Onions, celery, carrots, salt, white pepper, red wine, chicken, vegetables.

Method. 1.Wash the raw turkey thighs (or whole chicken) and blot the water out with a clean cloth.

2.Cut the chicken thigh into several bites to make it easier to absorb the flavor.

3.Shred the onion, celery and carrots.

4.Add salt, white pepper and red wine to make a sauce, and wipe the turkey thigh repeatedly.

5.Marinate the turkey thighs with the vegetables in a seasoned sauce, preferably covering the turkey thighs. Whole chickens can be filled with vegetables and sauces to fully absorb the flavor.

6.Marinate in the refrigerator for about 17 hours. Remove from the sauce and remove the shredded vegetables.

7.Heat a frying pan and fry the skin in cooking oil until golden brown.

8.Place the turkey thighs (or whole chicken) in the oven. Bake at 180 degrees for 20 minutes. The temperature drops to 120 degrees and bakes for about 1 hour. Stick a bamboo skewer into the turkey meat, if it is easy to penetrate and there is only oil and no blood flowing out, it means that it has been cooked.

11.Some of the gravy will remain in the baking dish, pour the gravy into the pan, bring to a boil with red wine, add salt and white pepper. Make into a sauce.

12.The bright brownish-red turkey leg (or whole chicken) is ready to be served at the moment, divided into pieces and dipped in the sauce.

In addition, you can also use small potatoes to rub with salt, pepper and butter during the baking process, and wrap them in tin foil and put them in the oven. Cut the whole onion in half, add salt, white pepper and olive oil and roast. Served with chicken, it has a unique flavor.

Preparation: 1 Find a large bucket or pot where you can soak the turkey. Cut the green onion, ginger and garlic into large pieces, and put them in a large bucket together with salt, Sichuan pepper, seasoning, and cooking wine.

2 Boil a pot of water and rinse the condiments from the bucket. When the water is cool, add the turkey. Add cold water enough to submerge the turkey.

3 The next day, take it out, wrap it tightly in tin foil, put it in a large tray, and bake it in the oven. Be careful to pour the juice once halfway. Finally, remove the tin foil half an hour before baking and bake the skin.

Material. 750 grams of chicken, 51 grams of New Orleans marinade, 51 grams of water, 10 grams of vegetable oil.

Method. 1.Chop off the head, neck and feet of the chicken, wash and drain. Add the marinade to the boiling water and vegetable oil and let cool.

2.Apply the marinated chicken ingredients to the whole body of the chicken, (you can use a toothpick to prick some holes in the body of the chicken to absorb the flavor,) massage the whole body of the chicken for a while, put it in a bag, and put it in the refrigerator to marinate for more than 12 hours.

3.Preheat the oven at 200 degrees, put the chicken on the grilling net, place it on the penultimate layer of the oven, connect a baking tray below, and bake it for 50 minutes, during which the marinated chicken stock is brushed more than 3 times.

4.After cooling, you can start eating, it is very fragrant and fragrant.

Charcoal-grilled chicken is actually a relatively primitive way to roast chicken, and many places do not have such conditions, and at this time it can also be replaced by an oven. When making charcoal grilled chicken, there are actually two key points, one is the marinating of the chicken, and the other is the control of the heat or temperature when the chicken is roasted, both of which directly affect the taste and texture of the chicken.

Grilled chicken oven recipe.

Method 1. Preparation of ingredients.

1 fresh chicken (about 1000 grams), monosodium glutamate.

3 grams, 15 grams of salt, 1 0 grams of wine, pepper, green onion, ginger, maltose.

Crumb. Steps:

1. Boil the chicken in boiling water for 3-5 minutes, remove and drain;

2. Rub the chicken body with monosodium glutamate, salt and wine, marinate for half an hour, take it out to dry, and then evenly coat the chicken with maltose (you can also put shiitake mushrooms and green onions in the belly of the chicken);

3. Put the chicken into the baking tray and bake it in the oven, chest up for 25 minutes, back up for 15 minutes, take out and pour sesame oil.

Practice 2. Preparation of ingredients.

Ingredients: 1000 grams of chicken (chicken wings, chicken thighs or whole chicken), 40 grams of fruit wood aromatherapy marinade.

Ingredients: 70 grams of water (ice water or cold water), 1 gram of dark soy sauce per 100 grams of raw meat, 1 gram per 100 grams of raw meat.

Step 1: After the chicken wings (or chicken thighs, whole chicken) are completely thawed, washed and set aside.

Step 2: Proportionally combine the marinade, trimmings with water (marinade ratio: marinade:

Water: raw meat =: 100) weigh and mix evenly, and then add to the chicken wings (or chicken thighs, whole chicken) to make the marinade fully contact with the chicken wings; If there is a sturdy plastic bag, you can put the chicken wings and marinade into the bag, tie it tightly, and beat it vigorously for 10 to 20 minutes to make it taste evenly.

Step 3: Place the chicken wings in the refrigerator freezer to marinate for more than 12 hours.

Step 4: Bake the marinated chicken wings in the oven for 17 minutes at 180 degrees, then turn to 200 for 3 minutes. Or put it in the microwave and microwave it with the grill function or microwave on high heat for about 10 minutes.

Method three. Preparation of ingredients.

Ingredients: 1000g chicken (chicken wings, thighs or whole chicken).

Ingredients: Mediterranean.

Garlic spices, black pepper, parsley.

Delicious grilled chicken.

An appropriate amount of clove, basil, bouquet of thyme.

Purple basil bouquet rosemary, special vanilla, soy sauce, fennel.

Steps: 1. Wash the chicken and chop it off for later use, wash and chop the herbs for later use;

2. Heat the oil, add herbs and an appropriate amount of cooking wine.

Vanilla soy sauce, sesame oil, oil, sugar.

3. Then add Mediterranean garlic and herbs and fry evenly until the flavor comes out, then turn off the heat and let cool;

4. Pour the juice into the lunch box, put the chicken inside and outside to stick the juice, put it in the refrigerator and marinate for 12-24 hours, turn it over and pour the juice from time to time;

5. Preheat the oven at 200 degrees for 10 minutes with tin foil.

Wrap the chicken feet, spread the tin foil on the tray, and brush the marinade once on the grill;

6. Bake in the oven at 200 degrees for 60 minutes, brush the marinade 2-3 times on the way, and take it out in the last 10 minutes;

7. Brush the inside and outside with honey. 6. Take it out and cool it slightly, mix the original marinade with a little honey, heat it and pour it over.

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?