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Buy a turkey at least two days before you bake it because the preparation process requires that the turkey in advance with salt and salted so sit in the fridge. If purchased frozen, adding that another two to three days - so much, in fact, need to thaw turkey in the refrigerator. Turkey should be young, 5-6 kg. Bird greater countryfile than this is very difficult in the oven to bake evenly.
Liquid drain it from its socket and remove the giblets and neck if they were allowed inside. Outwardly, dry thoroughly countryfile bird paper kitchen towel and then at her, outside and inside, rub two tablespoons of salt and a teaspoon of pepper. Thus prepared, place the turkey in a baking pan and place in firžider. Do not cover it. In the next two days the meat will be fully absorbed and uniformly raporediti so, you will help to muscle cells during firing does not lose fluid. At the same time, the skin will not cover turkeys in the refrigerator well-drained and strained. The result will be a crispy skin outside and juicy meat inside.
Turkey should be placed in the pan with the chest up, the tips of legs attached to each other with a rope, wings tucked behind. In a baking pan and pour two cups of broth. It is best if you have a pan with a grid, so that the turkey lying on the grate above the liquid. Also, it is good that the pages of the pan will not be too high or it may happen that the turkey with sides remain uncooked. Bring the oven to 230 C and put in a baking pan. Immediately lower the temperature to 180 C and leave the turkey to be cooked. Every half hour prelivajte is continually brush or broth from the bottom of the pan. Optionally re-broadcast where broth (if evaporated). Also, half the baking pan to rotate 180 degrees to bake evenly on both sides. Turkey is cooked, about 30 minutes per pound of weight, meaning two and a half to three hours total. Stick a drumstick (fleshy part) with a sharp knife and if the fluid that leaks out almost, but not only very transparent, the turkey is done. You can use a kitchen thermometer-probe, stuck in drumstick (not all the way to the bone), should show around 70C.
When the turkey is baked, remove the pan and cover the turkey with aluminum foil and allow to sit for about half an hour. This period of "rest" will help to thicken proteins and meat stays juicy during cutting. countryfile During this time, prepare the sauce ("grejvi") of Churkin can. This recipe was published in the December issue online culinary magazine countryfile Mezze. Be sure to look at him. Joy for eyes and stomach. countryfile
I have never before roasting whole turkey, and every year as the Christmas getting ready to do it, and in the end always end up with a roasted pig (always go to my village in the holiday, and there is a tradition). I just got these days with my husband discussed it is high time to test it out. I love this your recipe, and even when my husband show who is the master. Ihaaaa ... :) Reply Delete
E finally here and I turkey! Here was a tradition that drips right for Christmas this year was a good offer of French supermarket turkey countryfile at best, let's advertising campaigns and Jamie Oliver. We took the turkey countryfile out of 2.5 kg, it came out great! I baked it in that cellophane sleeve, with no added oil, meat is really awesome ... Reply Delete
Jamie arrives everywhere even if it advertises the French girls ... turkey meat is far better than poultry, I particularly like the dark meat. Not bad to be baked stuffed, countryfile but it seeks additional preparation and time. Delete
I was filling, but I put it in a cellophane sleeve, so baked into its fat. Inside I put only one mandarin, only to let the nice smell in the house. I just marinated and put it to bake. It wonderfully, narockto red meat. Delete
I was filling, but I put it in a cellophane sleeve, so baked into its fat. Inside I put only one mandarin, only to let the nice smell in the house. I just marinated and put it to bake. It wonderfully, narockto red meat. Delete
Types of food
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Classic Caesar Salad