Juicy stuffed holiday turkey

Juicy stuffed holiday turkey

INGREDIENTS
extra virgin olive oil
celery — 3 petioles
peppercorns, black — 1 tbsp.
turkey — 4-4.5 kg
coarse sea salt
red hot chili pepper — 1 pc.
allspice peas — 1 tablespoon
celery seeds — 1 tsp
butter
coriander seeds — 1 tsp
For filling
large onions — 2 pcs.
salt, freshly ground black pepper
mix of basmati rice with wild rice — 2 cups
half-smoked sausages — 600 g
sage — 4-5 branches
brisket not too fat — 400 g

STEP-BY-STEP COOKING RECIPE
Step 1
Chop off the lower joints of the legs of the turkey, remove the last phalanx of the wings (during baking, these parts burn up). Carefully inspect the carcass — are there any undeleted feather bases?
Step 2
Put the turkey in a large container, where it would fit freely, and pour cold water on 3 fingers. Measure the amount of liquid and add salt from a ratio of 1 tbsp. l salt (without slide) per 1 liter of water.
Step 3
Chop the celery in small pieces, chop the chilies arbitrarily. Add celery, chili, allspice and black pepper, coriander seeds and celery to the measured water.

Bring water with salt and spices to a boil, cook for 10 minutes.
Step 4
Cool the brine to room temperature. Put the turkey in brine with the breast down, cover with a lid or plastic wrap, leave in a cool place for 12-24 hours.
Step 5
For minced meat, pour rice in 3 cups of boiling water, add a pinch of salt, bring to a boil and cook over medium heat for 15 minutes.

Remove from heat and cool. Cut sage into strips, sausages into 2 cm slices, brisket and onion into small cubes.
Step 6
Squeeze out fat from the brisket over low heat. Add onion, stir fry, 15 minutes. Add sausages, fry for another 3-4 minutes.

Remove from heat, put sage, mix with rice, season with salt and pepper to taste. Cool the filling completely (if desired, it can be done in advance, for 1 day, and kept in the refrigerator).
Step 7
Remove the turkey from the brine, dry it, grate with olive oil on all sides. At first it’s rather tight to stuff the turkey from the side of the neck, moving the stuffing as deep as possible inside the leather “bag”.

Fasten the skin with a metal skewer, several toothpicks soaked in water in advance, or sew up with strong threads.
Step 8
In the abdomen of the bird, too, put the minced meat but already a little, loosely so that air can circulate inside the bird and it is well cooked. Carefully sew the hole with strong thread.

Transfer the remaining filling into a heat-resistant form.
Step 9
Place the turkey breast-down on a wire rack in the pan. Pour 2 cups of water into a baking sheet. Cover the entire structure with foil so that hot air with steam can circulate inside.

Put in an oven preheated to 230 ° C. After 15 minutes reduce the temperature to 180 ° C. Cook 2.5 hours
Step 10
Remove the baking tray with the turkey from the oven, remove the foil, drain all the liquid formed in the baking sheet into the filling form.

Grease the turkey with melted butter and return to the oven with the filling form. Bake, greasing every 10-15 minutes, until cooked, 30-45 minutes.
Step 11
Ready turkey and stuffing to remove from the oven, cover with foil and leave to «rest» for 20-30 minutes.

Then remove the threads and lay the bird on a heated dish. Put the filling on a separate heated dish (so that it does not interfere with the cutting). Serve all together.

Juicy stuffed holiday turkey
Juicy stuffed holiday turkey

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