Today: 26 2017 June
Turkey meat hearty and tasty, you can cook it in many different ways: stew, fry, boil, cook in a double boiler and oven. Moreover, from the turkey turn out very tasty cakes and dumplings, pie fillings, soups.
This meat is soft, so prepared quickly and easily. Turkey recipe can be replaced in any other bird meat: chicken, goose, duck. White meat turkey - this breast and wings, it reminds tender veal, other parts - dark or red meat has a distinctive rich flavor, taste like venison.
Fresh turkey meat should be stored in the refrigerator without freezing, no more than two days. Frozen turkey carcass, slowly defrosted before cooking. It is best to place it in a cool place, such as in the refrigerator and wait until the thaw.
Time to defrost poultry weighing 4 - 5, 5 kg in a cool place - 22 - 24 hours.
Here are some general advice for cooking a turkey:
• If the bird nepotroshenoy, do not rush to throw offal after the carcass clean them. Heart, liver and ventricle - the basis for a delicious rich broth.
• If you are cooking a dish of fillet of white turkey meat, then to the meat was juicy and retain moisture during the heat treatment, it is better to marinate 30 minutes.
Recommendations for roasting a whole turkey:
• Properly thawed turkey carcass should be removed from the refrigerator an hour before baking, then finished bird is tasty and juicy, as meat evenly warmed to room temperature in the oven.
• Bake the bird should be at 190 ° C, if the bird is cooked in the oven with convection - at 170 ° C.
• To protect the delicate turkey meat from drying out, it should cover the bird with foil. Remove the foil can be half an hour until ready to get a crispy golden.
• In order to properly calculate the time roasting a turkey, you need to know its weight if baked stuffed turkey, stuffing weight should also be taken into account. For every 450 g weight - 18 minutes.
• Check the readiness of baked turkey can, pierced her two-pronged fork or knitting needle, if liberated juice without transparent pink shades, bird ready.
On materials: lady.mail.ru