Cooking at home turkey in the oven. Turkey, baked in the overall whole. Turkey, baked with apples and dried fruits

Since the turkey meat is practically devoid of fat, then the soaking of this bird in the marinade, or rather, in a special brine - it is not only desirable, but also necessary. Thanks to the soaking in the brine, the turkey will be able to fully preserve its taste in the oven during long-term baking and remain juicy and soft.

So, proceed to the preparation of brine. The first, and, perhaps, the most important thing in this process is the search for a suitable container in which the bird will be "misunderstanding". As the turkey most often has quite considerable dimensions, then the big pots are not to do here.

The average turkey weight is about 4-5 kg, and it means that we will need either a 6-liter pan, or a bucket. If there is no such dishes in the house, you can use a five-liter plastic bucket from under dairy products.

Turkey need to marine from a few hours before the day

We take a saucepan and pour 2 liters of cold water there. Add the following ingredients (below shows the amount of ingredients at the rate of 2 liters of brine):

1 medium bulb, chopped by semirings;
3-4 twigs of thyme;
80 g salts;
60 g of sugar;
3-4 cloves of garlic;
1 tbsp. Spoon black pepper peas.

Since we took a turkey rather large - weighing 5 kg, then we need ingredients 2.5 times more than presented above. All the prepared spices are thrown into a pan with two liters of water and put on the stove. Hold on fire up to boil and then remove the brine from the fire.

Take a turkey. A whole carcass must be carefully cleaned from the internships, remove the neck. Then wash under running water and dry up a paper towel. We lower the prepared bird into the tank for marination and fill with the finished brine. Then pour the missing amount of water. In our case - about 4 liters. We leave the bird to dull in the salt "bath" for a day or two in the refrigerator or any cold place.

The process of cooking sauce

So that the finished turkey turns out even more gentle and appetizing, a special GRAVE sauce is served. It is prepared on the basis of the juices and fat of the birds left after baking on the contrary to the addition of chicken broth and fragrant root (celery, parsley, carrots). Consider the process more details:

Baking process in the oven

After two days, we pull the turkey from the bucket, let's spend a little and loose with a pretty paper towel.

Council. To make turkey meat with a more juicy and gentle, experienced hostesses use one secret ingredient: butter. Gently separate the skin from the carcass and lifting it, we lay inside the softened butter, wherever we can get. Then, some time neatly massage the carcass on top to make the oil evenly distributed inside. We leave for a couple of hours.

Take a baking panel, we put the lattice on it, we drag her foil. It needs to make several holes in order for the excess fat and juices to flow into the baking sheet. Then the foil gently lubricate vegetable oil or fat.

Put the turkey carcass on Foom in the belly up and tying her legs. Lubricate turkey with vegetable oil. We turn the carcass on the abdomen and lubricate the back. The wings gently press to the carcass so that they are not sticking out in different directions and (God forbid) have not burned down. We send the turkey in the oven, heated to 160-170 degrees.

After an hour, we take about 100-150 grams of the softened cream oil and lubricate the turkey, then turn it onto the back and lubricate the second side (there should be no more reversal). We send in the oven for another hour. Then we pull the bird from the oven and once again lubricate the creamy oil. We send the bird into the oven for the third time. We set another hour.

After the bird "removed" about 3 hours, it's time to check it on ready. Immerse the thermometer's dipstick into the inner surface of the leg (do not reach the bone) and look at the instrument readings. The readiness of the turkey is achieved at a temperature of about 75 degrees (165 f).

Council. As the turkey is a rather large bird, it is difficult to check its readiness, focusing only by external signs or using a spare. Therefore, the best option will be the purchase of a culinary thermometer for meat.

If the meat reached the required temperature, take it out and lay out in the dishes, covering the foil. We leave minutes by 15-20 so that the meat acquires a more delicate texture, and the juice will not flow when the meat is cut.

You can serve a bird to a festive table and enjoy the perfectly cooked dish. We wish you a pleasant appetite!

Turkey Cooking Recipe: Video

Vegetarians and other adherents of a healthy lifestyle fully delete meat from their diet, as it contains a large amount of harmful cholesterol and fats. However, American nutritionists claim: the use of turkey will not harm your health, since its meat is a low-calorie and very nutritious product, in which there is extremely few cholesterol, but a lot of magnesium, iron, potassium, phosphorus and other microelements required by the body.

List of recipes in the article:

Turkey: how to bake in the oven

In addition to this turkey meat contains many vitamins and amino acids, allowing a person to look young and fresh. Several dishes from this bird used twice a week will provide you with the influx of vitality and a healthy appearance.

How to prepare turkey

So, how to deliciously prepare turkey meat baked in the overall? From the ingredients you need a whole turkey (at the rate of five kilograms), one cinnamon stick, one and a half teaspoon seeds of Coriander, two laurels, one hundred grams of onions of the onion, one hundred grams of carrots, ten clove buds, one orange, one garlic, one hundred and cream gram Oils, one hundred and twenty grams of sugar sand and ten tea spoons.

So that the finished turkey does not lose its juiciness, having drunk during the cooking time, pre-supervise for 24 hours or a few days in salt solution from salt, sugar and spices

After soching, blot the bird with paper towels. Then thoroughly wash the orange and lower it for several minutes in boiling water. Stick in the softening peel buds of cloves and cut the head of garlic into two parts. Place the orange, carnation and garlic in the abdominal cavity of the turkey, squeeze the hole with threads or lock with wooden skeps.

We bake the whole turkey

To prepare a delicious turkey, it needs to bake in the oven. Soften the butter, add ground pepper into it and mix the mixture. Cut the foil for baking on long slices and make them stranded.

The edges of the foil should hang out with a match in such a way that they could freely wrap turkey carcass for more complete passenger

Put the turkey on the baking sheet up, lubricate it with butter and put a little oil under the skin of the bird. Wrap the turkey in foil, leaving under the foil space for air. Put a baking sheet with a bird heated to 220 degrees, and cook forty minutes, after which the heat should be reduced to 180 degrees and leave there turkey for three hours (the larger the bird, the longer the baking time).

In the middle of the process, I will fool the infancy of the turkey by the remains of oil, and at the end you open the foil, increase the heat to 230 degrees and bake the meat of half an hour before the ruddy crust.

Preparedness Determine the transparency of the juice current from the thick part of the turkey breast, puled by a sharp knife

Serve the finished dish on the table can be twenty minutes after the end of the baking.

Stuffed turkey

Another popular American recipe for cooking is stuffed turkey. For this dish you will need a whole bird, one hundred grams of rice, half of the replied onion, one carrot, turkey liver, and ten grams of raisins, prunes and kuragi, and also twenty grams of plant and butter. From the spices take ground pepper, salt and nutmeg.

Preparing turkey to baked

Washing and stubborn turkey must be carefully rubbed with salt and put in a cool place for several hours. While the carcass is cooled, lean rice, wash and cut the dried fruits. Pour on the pan of vegetable oil and fry all the spices by adding carrots, onions and turkey liver in the process.

For a more saturated and juicy taste of dishes, turkey liver should be cut into small slices and add to the roaster at the very end

The current New Year 2017, the owner of which is a proud bird - a fiery cock, does not allow the appearance of birds on the festive table. Neither goose nor the turkey on it should be present. But New Year's holidays are long and they include orthodox Christmas. No one prevents a ruddy, turkey baked in the oven. However, how much do you bake turkey in the oven, so that the Christmas table does not decorate the burned sides no longer festive dishes?

How to choose turkey

We need a young bird. The age of the cooled carcass is easy to check by pressing the tip of the chest. If it is easily bent, then the cartilaginous and our carcass belonged to a young bird.
Choosing a frozen turkey, focus on the color of the bird's skin. The carcass should be uniform light color without blurred and other spots.
The optimal will be the choice of birds weighing 3-4 kg. If the bird is larger, then it is already very difficult to prepare it, only chopped pieces. Such dishes will be tasty and juicy. Also festive, but on the Christmas table it will be already not enough.

How to treat turkey carcass

If you took a frozen bird, then let it exhaust naturally at room temperature. Do not speed up the process, the meat will lose juice.
Fully frosthed, chilled or, the best, the steam carcass will be wrapped with a towel. Out over fire to remove the surviving feathers and fluff. You can finish the bird to flour before that. Make sure that the skin does not burst on the carcass and our bird did not burst.
If you bought a whole bird, then remove the paws until the first joint and head. Then unscrew the skin on the neck and cut the neck, leaving the skin freely hanging without bird meat ..
Carefully grate, rinse and be sure to dry the bird with a towel.

To put a carchatny look, you need to make special meat pockets in which they are stubbing and focused on the skin of the neck, legs and wings.

The wings can simply be folded and press to the adhesive. Holt the neck to the back, closing the hole so that the juice does not flow when frying.
Put the bird to the breast up and reap the skin between the breast and the leg on both sides. In these cuts, insert the legs of the turkey.

Recipe baked turkey in the oven

Cook carcass to baking

The prepared carcass of the bird is sodge from the top of the salt, from the inside - a mixture of black hammer pepper and salt. Lubricate the turkey with oil or sour cream from all sides.
If the bird came across not very fat, then it is possible to bind the pieces of pork balan on the legs on the leg.
It is also not bad to wrap the foil of the ends of the wings and legs so that they do not reroach, while the rest of the fleshy carcass are prepared.

We bake turkey in the oven

Lubricate the baking pan or a large pan and put a turkey carcass back up.
Oven the oven to the average temperature, about 150 degrees.
Pour into the baking sheet of the floor (if the bird is big, then a glass) and put it.
In the process of baking, water the bird formed by juice or oil. Neither the gram of the extended juice should not blast in vain.
When the whole liquid on the contradicts is popping, pour there of about half a cup of dry white wine type of rice.
Turkey fried about 2 - 2.5 hours. As the ruddy crust is founded, turn the carcass so that it shrinks evenly. Having stayed behind it all the time, water the juice and do not forget to substitute the turkey sides to the places of the greatest heating. Move if necessary. Bottles will pay off a hundredfold.
15 minutes before readiness, remove the foil from the wings and slices of bass.
You can check the readiness you can pour the fork baked ham. If light transparent juice flows and the bones of the legs in the joints are moving, then cooking came to an end.
At the very end of the baking, increase the temperature of the oven to 250 degrees.
After drowing the turkey from the oven, immediately cover it with foil or wax paper and let it stand for half an hour. Then the meat will be more gentle.

Let's give a turkey on the Christmas table

The most spectacular will file turkey on a dish with a side dish with a garnish of fried potatoes, lemon slices and pickled cucumbers, decorating greens.
Having admired the enthusiastic faces of relatives and friends, we begin to cut the turkey on the portion slices.

First rub along half.
Then every half on 4 or more pieces. Very convenient to use special poultry scissors.
We put each piece on a plate, watering meat juice and decorate the greenery of parsley and lettuce leaves.
You can also separate the Tkemali sauce separately.

How to prepare turkey carcass to the baking, how much to bake the turkey oven in time and how to do it right, so that the bird gets juicy and ruddy on the table, we now know. It remains to bake a turkey in the oven, decorate the Christmas table on a long tradition and take admiring compliments.

Festive traditional turkey - on your desk! In foil, meat is very gentle and juicy. Choose recipes for your desk.

The most important thing is to make turkey meat correctly, without losing all the best that there is in it. The best option is to bake the turkey fillet in the oven in foil with spices. Fillet taken from breast is the most dietary part of the turkey. Cooking in the foil in the oven will allow bake meat in our own juice, which is much more useful than roasted or quenching. And the spices are the "soul" of the dish, giving it a unique taste and an incomparable fragrance.

turkey fillet - 500-800 g
garlic - 6-7 teeth
salt - 4 ppm
pepper black (ground) - 1 tsp.
olive oil - 1 tbsp.
basil - 1 tsp.
curry - 1 tsp.
coriander - 1 tsp.

Prepare ingredients.

Pick up turkey fillet. To do this, make a solution: In the water, dig salt and black pepper. Waters need so much so that it covers a piece of fillet. Pour the solution into a deep bowl, put a washed fillet there and put it in the refrigerator for an hour.

Mix spices with olive oil.

Remove the turkey fillet from the refrigerator, drain the salt and pepper solution. Deliver a piece of fillet with a mixture of seasoning and oil.

Clean and grind garlic.

Make several cuts in meat with a sharp knife. Invest in the resulting "pockets" pieces of garlic.

Place a piece of fillet on the baking sheet, covered with foil.

Cover a piece of fillet from above the foil. Stripes Soak to get an envelope.

Preheat oven. Place the sheet with turkey fillets wrapped in foil, in the oven. Leave it there for half an hour. After this time, get a sheet with a foil envelope and cut down the top. Repel the sheet into the oven for 10 minutes. During this time, fillets will bore.

Turkey fillet, baked in the oven, ready. The photo shows that a piece of meat covers the layer of baked spices, so its surface has a brown-greenish color. Such a color is obtained due to a mixture of curry and basilica. While fillet was in the oven, it was impregnated with the aroma of spices, and their taste penetrated meat. Therefore, to whom the abundance of seasoning does not like, those who are not used to feeling the taste of spices, can be considered by their knife.

Turkey fillet, baked in the oven, can be sliced \u200b\u200bon the portion pieces. It perfectly complements fresh vegetables or garnish: potatoes, boiled rice or pasta. Bon Appetit!

Recipe 2: Turkey baked in the oven in foil

If you think how to cook turkey to keep the maximum benefit and taste, it is unambiguously followed by such basic rules:

for preparation it is not desirable to resort to such a method of heat treatment as a frying, it is much better suitable for baking or quenching. An ideal dish can be called, for example, turkey fillet baked in the oven;
to get a delicious turkey, it is better to marine in soy sauce, wine or dairy products such as low-fat kefir. In such a marinade, dry turkey breast soaked becomes softer and juicy;
if a turkey is preparing in the oven, you should use foil. The thing is that with such a method of cooking, the meat is prepared in its own juice and not a drop of aroma is not lost.

Turkey fillet - 700 gr
Spices for Marination -3 Ch.L.
Soy sauce - 5 tbsp.
Salt - if necessary

Bake meat follows at a temperature of 220 degrees about 40-60 minutes, depending on the thickness and size of the piece.

In the process of preparation, it is necessary to ensure that the meat does not rejoice - otherwise it will be dry and completely not tasty. The fact is that the dishes from the turkey, and any of their recipes, this rule is very holy - do not cope and everything is gone. If you are difficult to navigate yourself, you can use a special thermometer for meat. In our case, the temperature of an ideally roasted dish will be approximately 58 degrees.

Recipe 3, step-by-step: baked turkey breast in foil

I suggest cooking a very tasty turkey fillet. Fillet is baked entirely in foil and excellent for sandwiches. The meat is preparing for this recipe very simple, even a beginner hostess will cope.

500 g of turkey fillets;
3 tbsp. l. soy sauce;
2 tbsp. l. olive oil;
2 h. L. salts;
3 cloves of garlic;
black ground pepper, olive herbs, turmeric, basil - to taste.

Recipe 4: How to bake turkey in the oven in foil with tangerines

Because ahead of the New Year and Christmas, I want to offer you to a festive table to file turkey fillets baked in a foil with tangerines under the honey crust. You can not imagine how juicy and tasty the turkey turns out. No, you, of course, you can prepare such meat on any holiday or romantic dinner, just the mandarin fragrance itself in our mind will certainly associate with these magic winter holidays.

This is not the most difficult dish from the category of hot meat snacks, mess around with him for long and not too troublesome. As a result, you will get a stunning appearance and unsurpassed taste. Be prepared for your family, trying the turkey times with tangerines, it will repeatedly become a dish of all the next holidays.

turkey fillet - 2 pieces (about 1 kg);
salt large - 1 teaspoon;
fresh-hearted black pepper - 1 teaspoon;
paprika - 1 teaspoon;
mandarins - 10 pieces;
honey - ½ cup.

Fillet turkey thoroughly wash and lay out on a paper towel so that it is dry. In a small mace mix salt with paprika and black ground pepper. The resulting mixture thoroughly swallow fillets from all sides.

Wash the fruit and wipe dry with paper towels. 4 mandarin do not clean and cut together with the zest circles, the rest of the open and press juice from them.

Fillet put on the kitchen board, take a sharp knife and make the transverse cuts over the entire surface, leaving the distance between them about 1 cm. A little truth the cuts with black ground pepper and leave in such a form for 15 minutes.

Now in each incision neatly position the moustor of the mandarin. So that the fruit pieces do not fall out, wrap fillets with filaments or secure with wooden skeins.

The oven heat up to a temperature of 200 degrees. Fillet shift to foil, wrap, just do not wrap too tight, put into a deep baking in a deep baking form. Send to the oven for 1 hour.

Tayt the sauce. In the water bath, warm the honey and mix it with tangerine juice. After an hour, get a baking sheet from the oven, expand Foil, Pour the turkey sauce and send back for another 15 minutes.

Well, turkey with tangerines, baked for the new year, consider, ready. Main, write recipe or put in bookmarks. This, by the way, can be made right now by clicking on a small heart under the article.

Recipe 5: Pepper of turkey with paprika in foil (step by step)

Thigh turkey - 1 piece
Garlic - 2 teeth
Mayonnaise - 1 tbsp
Paprika - 1-2 h. Such with a slide
Spices for poultry
Pepper

A piece of meat, without removing the skins. In three quarters of a liter of cold water wept a tablespoon with a slide of a large salt. The thigh of turkey is immersed in solution and leave so minimum for half an hour (and you can for a couple of hours).

Take out the meat from the brine and we are drying with paper towel or napkins. Spring spices for the bird. I used the seasoning, which includes dried garlic, mustard, cumin, ginger, curry and paprika. You can use any mixture of spices for a bird with a house.

Now the meat is spining with garlic plates, cutting 1-2 cloves for these purposes.

In the bowl mix one tablespoon of mayonnaise with one or two teaspoons with a ground paprika. You can do without paprika if it is accidentally missing in your set of spices. Made by mayonnaise, and for a wonderful juicy dish this is quite enough.

I smear the thigh turkey with a mixture of mayonnaise with paprika. You can leave for another fifteen minutes to marvelize, but you can start cooking immediately.

To do this, we wrap meat in foil and put in a preheated oven or in the aerogril to the lower grille. Watch pretty tight, trying to achieve as much tightness as possible so that the juice for baking does not flow.

We bake for 1 - 1.5 at a temperature of 260 degrees. In the aerogrile, the speed is better to set low. The cooking time depends on the size of the thigh turkey and from whether the bone is left inside. On the bone of meat, the meat is tastier, but the place around the bone is becoming slower. An hour later checking the readiness. If the toothpick is fluent in meat and blood juice is not highlighted - meat is ready. Consider the thigh turkey hot with boiled potatoes, rice, yes, actually, almost with any side dish. Bon Appetit!

Recipe 6: turkey baked in kefir marinade

We baked turkey fillets in the oven with a special marinade.

Turkey fillet 1 kg
Kefir 500 ml
Lemon 0.5 pcs.
Pepper 1 tsp.
Cheese 200 gr
Tomato 2 pcs.
Grass Olive 1 Art. l.
Salt 1 tsp.

Prepared by fillet, mine and dry. Pay attention to the sizes of pieces, if they are big, then take it slightly.

We prepare marinade. In a deep bowl, we pour kefir. Survive half lemon. Solim and add pepper. Add olive herbs. If you have any more seasonings, for example, curry, you can safely add them. The resulting mass is mixed.

Fillet is soaked in marinade by 1.5 hours. During this time, the meat is grilled and the result will be gentle and juicy.

Foil cut into pieces. On each sheet, we put one piece of fillet on one piece and add a spoonful of marinade. Watch.

Heat oven to 200 degrees. Prepare a turkey approximately 40 minutes.

While the turkey is preparing, soda cheese and put the tomatoes with circles.

After baking, open the foil and put three mug of tomatoes and sprinkle with cheese.

Send to the oven for another 10 minutes. It is necessary that the cheese is baked and formed a very tasty crust.

Recipe 7: Turkey in foil with Italian herbs

Dietary and hypoallergenic dish of turkey, simple cooking, and most importantly, juicy, which is not typical for the dishes of the turkey breast.

Turkey fillet (breast) 500 g
Hammer paprika 0.5 ppm
Lemon 1 pc.
Creamy oil 10 g
Olive oil 2 tbsp
Italian herbs 0.5 hl.
Ground black pepper 0.5 tsp
Salt to taste

Turkey fillet Wash and dry.

In a bowl, squeeze lemon juice, olive oil, spices and salt.

Soak fillet in marinade for 10 minutes.

Turn the second side fillet and leave another 10 minutes.

Cut the foil, lay out fillet on it, put a piece of butter on top of the cream.

Loan the upper and lower edge of the foil, and roll the converter.

Make sure that the foil has saved the integrity and envelopes can be easily opened hot.

Folded ready-made envelopes on the lattice preheated to 180 from the oven. Bottom to put a baking sheet, covered with paper, for dripping juice. Bake 40 minutes.

Open envelopes and leave to twisted for another 10 minutes.

Serve hot with a side dish and light salad. Turkey turns out very juicy. Bon Appetit.

Recipe 8, simple: turkey in foil with garlic

Turkey in the oven - Nakhodka for any mistress! A simple recipe for hot and healthy meat to a festive table.
The shin of turkey is baked immediately with a garnish in foil, while all the beneficial substances are preserved and there is little forces to prepare, the main work for us does the oven.

Mix in a bowl

finely chopped onions
3 tbsp. vegetable oil
chopped garlic with circles
½ h. L. black pepper
1 tsp. Sololi.
basil.

Wash the turkey and dry with kitchens with paper towels, to deceive marinade.

Potatoes clean and cut into quarters, salt and pepper, add a little sunflower oil.

On the foil put the shin of turkey, around putting potatoes. Close the foil and put the turkey in the oven, bake the turkey in the oven at 200 degrees one and a half hours.

Open foil and twisted meat for another 5-10 minutes. Turkey's tibia is served right in foil. Undoubtedly, I will like and the method of making the hostess and dish guests!

Recipe 9: Turkey whole baked in foil (with photo)

Turkey, baked entirely, this is a traditional American dish, which accounted for all of Europe and not only. You can prepare this delicious bird with 1000 ways, but we present you the most delicious and easiest option! And so great and incomparable - turkey baked entirely!

Turkey 6.5 kilograms
Creamy Softened 200 grams

For brine:

Pure distilled water 5 liters
Salt 1 cup - (250 milliliters capacity)
Sugar brown floor glass
Rosemary dried ground 1 tablespoon
Pepper black peas 1 tablespoon
Thyme dried ground 1 tablespoon
Sage dried ground 1 tablespoon
Paprika 1 tablespoon
Laurel sheet 2-3 pieces

The preparation of turkey depends on what form a carcass was purchased. If the freezer is a frozen bird in the freezer, put it in a bowl and put it in the fridge for the night, in 12 hours it will be almost like fresh. In the morning we get out of the refrigerator and give a carcass to warm up to room temperature. Frused turkey, put on a cutting board, remove the gut from it and cut the neck with a sharp knife. If the turkey is not frozen, just clean it from the insides.

Then we clean it from small feathers and hairs that could stay on the skin after cleansing. After thoroughly rinse the bird under the jet of cold running water inside and outside of different kinds of contaminants. Next, we succeed in the turkey with paper kitchen towels, thus getting rid of excess moisture, and put it in a deep bowl.

Brine can be prepared for 1 day or a couple of hours before the bird will prepare. Fill a deep pan with pure distilled water, 6 - 7 kilogram bird is enough 5 liters of fluid. We put the container on the stove included on the strong level, bring water to a boil and add salt into it.

Then we enter the desired amount of brown sugar.

And all the spices specified for the brine, as well as the bay leaf.

Repeated fluid, to a boil giving the opportunity to dissolve their fragrance. Boil brines for 7 - 10 minutes until completely dissolved gravy of sugar and salt crystals. After removing the saucepan from the plate and put it in a cool place, so that the brine is cold.

We put the turkey into a large plastic bag and fill with the cooled brine. Slightly add the package so that the air is released, it is fastened with a zipper, we set the resulting structure in a deep pan of lightning up and put the container in the refrigerator. You need to arrange a bird for 1 hour for every half a kilo weight, that is, on a bird 6, 5 kilograms will leave about 14 - 15 hours, during which meat fabrics are softened, soaked with salt and spices. But the best option is to arouse turkey in 1 day before baking.

Upon expiration of the desired time heating the oven to 200 degrees Celsius. We remove a saucepan with a bird from the refrigerator and drain the brine from the package.

We are thoroughly rinse a turkey under the jet of cold running water inside and outside. After re-dry the bird with paper kitchen towels, at this stage it is very important that there is no extra fluid on it.

Then raise the skin on the spinal part of the carcass and make a small longitudinal cut with a knife so that it turns out the pocket. Lower the skin strip between turkey feet and wear it on the shin, thus fastening turkey pins.

In a small form for baking, we install a metal stand and put a turkey with breasts on it. Optionally, you can hide the bird wings under a carcass.

Forms together with turkey cover with a large sheet of food aluminum foil, connect its edges, sealing them so that there is no cracks.

Checking the oven, whether it warmed up to the desired temperature. After that, we put a form with a turkey in the oven and baked the bird for 2.5 hours, about 10 minutes for every 500 grams of turkey.

Upon the expiration of the desired time, holding the shape with a bird with a kitchen towel, we remove it out of the oven, remove the aluminum food foil from it and screw the temperature of the oven to 175 degrees Celsius.

In a small pile we put 200 grams of relaxed butter and knead it with a fork.

Bakery brush We apply a creamy fat on a carcass from all sides, trying to hurt a back.

As well as lubricate the places between the hips and wings using half of the total mass of fat.

Insert the kitchen thermometer into the poultry thigh, next to the hip joint at the same time we enter it so that it does not touch the bone.

We set the shape with the bird back to the oven and continue to bake the turkey for 45 minutes or 1 hour to golden - brown. Every 15 minutes we lubricate the bird to the remaining creamy oil, so that it is quickly covered with a blush. When the arrow on the thermometer will show 170 degrees, remove the shape of the oven, holding the kitchen towel.

With two kitchen blades, we shift the turkey to a large flat dish, remove the thermometer from the bird, cover the aluminum food foil and let it be in this form 15 - 20 minutes from this meat will become more juicy.

Turkey, baked entirely, is fed hot. According to tradition with this bird, cranberry sauce is presented or a swim, cooked on the juice that turkey herself.

Slicing turkey is very simple, to start cut off the flats and divide them on the thigh and the shin. After cutting the wings. Then cut out the breast, cutting it into 2 equal parts and each mode into separate portion slices thick up to 2 - 3 centimeters. The back and chest bones with a pitch of meat are divided into 2 parts each.

A light ranger is suitable for such a bird, such as boiled vegetables, potato mashed potatoes, gentle vegetable salad, boiled rice. Ideal aperitifs for baked turkey are semishers or dry red wines. Enjoy! Bon Appetit!

Recipe 10: Turkey with apples in foil baked in the oven

When the whole family is going to make a festive table, I want to cook something special. We offer a recipe for turkey baked with apples.

Turkey (4-5 kg) - 1 pc.
Apples - 1.5 kg
Salt - 2 h. Spoons
Pepper - 1.5 h. Spoons
Basil - 1 tbsp. the spoon
Olive oil - 0.25 glasses
Russian mustard - 4-5 tbsp. span
Boiled potatoes for a side dish - 1-2 kg

Wash turkey, dry.

Grate salt, pepper and basil outside and inside.

Wrap it in the film and put in the refrigerator for 12 hours.

Cut apples.

Mix mustard and olive oil.

Turn on the oven and warm it up to 190-200 degrees. Get and deploy turkey. Carefully smear it outside mustard sauce.

Inside to attach sliced \u200b\u200bapples. Tie legs.

Fully wrapped the turkey foil, you can in several layers. Put the turkey on the baking tray down. Breast is the most dry meat. If the turkey will be baked in this position, then white meat is soaked with juices and becomes soft and juicy.

So that the carcass does not flood the side (it is relevant for home "natural" turkey), it must be properly, you can apple. Broiler turkey is stable, since she has more white meat.

Bake the turkey you must first 50 minutes at a temperature of 190-200 degrees. Then the fire is reduced to 170 degrees and the oven turkey is another 3-4 hours.

Then the foil must be cut, the turkey is pouring the resulting juice. You can pour boiled potatoes on the sides, which after serve as a garnish. Put the turkey in the oven for another 40 minutes.

The finished turkey baked with apples will be very fragrant, gentle, with a crispy rosy crust.

Turkey, baked with apples, ready. Bon Appetit!

A turkey, without which no Christmas table and Thanksgiving Day, it becomes popular and with us, but not all mistresses know how to cook it meat so that it is delicious, soft and juicy. Since this product is considered easy, low-calorie and hypoallergenic, it must be included in the diet, especially if we are talking about children's and therapeutic nutrition. The fact is that the turkey contains the least cholesterol compared to other types of animal products, and from one portion of the bird you can get 60% of the daily dose of vitamins and trace elements. Although the turkey meat is not the simplest in the cooking process, there are several tricks that will help turn it into a favorite home-based dish.

Choose a good turkey

If you are going at home and hope to get a delicious dish, you should choose only the fresh young meat of good quality. Watch the bird's skin is light and smooth (not slippery), and meat is dense and elastic.

The abdomen of fresh turkey is usually wet and brilliant, carcass and scallops - light pink, legs - smooth and gray, eyes - convex and transparent, without muddy spots. The most delicious meat - at the turkey, the age of which reaches 16 weeks, and the weight is 5-10 kg. Do not chase over big carcasses weighing 35 kg - as a rule, it is "elderly" birds, the meat of which remains tough and dry even after several hours of cooking.

Methods of cooking turkey

Stewed with pieces, boiled, fry in a frying pan, bake in the oven, on a spit, in foil - in stuffed form or without a filling. You can cook mince for the kitlet, pies, meatballs or make a pate, buuchin, roll, schnitzeli, goulash, stew and azu.

Fruits, mushrooms, chestnuts, liver, dried fruits, nuts, rice, potatoes and other vegetables are popular as a turkey filling. Delicious turkey in fruit glaze or under various sauces, often this bird is extinguished in wine or champagne.

Turkey has one unusual feature - the white poultry flesh is easily "adjustable" to the taste of other types of meat, and if you mix turkey with a chicken, beef or pork, it will be difficult to guess that there is a turkey in the dish.

Secrets of cooking turkey

Buy turkey no earlier than two days before cooking - while the carcass of fresh birds should be thoroughly rinsed under water, wipe on to dryness from the inside and outside, cover the foil and put in the refrigerator. Frozen turkey needs slow thawing - either indoors, or in cold water, which must be changed periodically. Remember that the bird weighing 9 kg can defect two days.
Never expose cold turkey heat treatment, since only room temperature meat is soft and juicy. An hour before the start of cooking, get the bird from the refrigerator.
Before baking, the turkey is better to pre-pick up so that it turns out more tender and tasty. As marinade, water, wine, champagne, cognac with sugar, honey, spices, spicy herbs, lemon and garlic are used. Turkey must be in the marinade to three days.
Instead of marination, you can graze a carcass outside and inside the mixture of garlic, salt, olive oil and rosemary, leaving it for several hours to impregnate.
Fill the turkey with stuffing (not very tight) and squeeze the hole.
How to cook turkey in the oven so that the meat is sucked juicy? Place the bird of the breast down on the baking sheet, in the sleeve or in foil, set the temperature of 170-190 degrees and bake, watering the carcass to the juice.
Baking time is calculated by the weight of meat (including stuffing) - for every 450 grams add to 18 minutes.

Turkey baked on a firewood was a favorite dish of Indian tribes, so, in fact, she received such a name. Learn how to make a turkey correctly, it is easy if you are often practiced. In addition, this bird is combined with all products, it has high nutritional and inexpensive price. And most importantly - it is quite realistic to feed 10-15 people, and it means that you can not worry about the festive menu. However, it is not necessary to wait for Christmas to enjoy tasty meat - prepare it at least every week, try various recipes, fillings, sauces and turn on your own imagination!