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Baked turkey pulp

Baked turkey pulp


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Mix in a bowl the olive oil with the spices mentioned in the first part.

We grease with this aromatic oil the pulp from which I first took the skin and cut the flesh next to the bone on either side.

Let it cool in the bowl for at least 30 minutes.

During this time we clean the garlic, onion and potatoes.

We cut the washed potatoes in 4-8, depending on the size.

In a pan, sprinkle a little oil and add salt, pepper and paprika.

We put the sliced ​​potatoes in the tray and roll them in the seasoned oil

We take out the meat and prick it from place to place, putting the pieces of garlic in these holes.

Place the meat in the middle of the tray between the potatoes and slice the onion and place it over the potatoes.

Put the tray in the preheated oven at 200 degrees, first with an Al foil on top (about 30 minutes) and then without the foil for another 30 minutes, turning the pulp from side to side every 15 minutes.

Remove the pan from the oven and serve the sliced ​​turkey with the potatoes.

Enjoy your meal!


Baked turkey

Because we know how important the Christmas holidays are to each of us, we thought we'd come up with a recommendation on how you can make this day as tasty as possible! We suggest you to impress those at home, cooking whole turkey in the oven, according to a recipe prepared and tested by us! We guarantee that no one will go hungry, but we are all impressed!

Ingredients

  • 1 whole turkey of 5-7 kg.
  • 2 clementines
  • Rosemary, thyme and fresh sage
  • 200 gr. - butter (at room temperature)
  • 1 lemon
  • 2 cloves of garlic
  • Salt and black pepper
  • 2–3 onions
  • 2–3 carrots
  • 4–5 celery stalks
  • 1 clove of garlic
  • Fresh herbs

The preparation process

Heat the copper to 180 degrees C.

For flavor: Cut the garlic clove in 2 vertically, then cut the other mashed vegetables and place in a baking tray. Place the fresh herbs on top of the vegetables, sprinkle with a little olive oil, mix them all together and set them aside.

In a bowl put the butter, grated peel of 1 lemon together with the juice, put the crushed garlic well, season with salt and black pepper and mix together.

Wipe the turkey on top and inside with a paper towel, this will make the skin drier and the butter will spread evenly everywhere.

Take care of the turkey: tie the turkey's legs together with a kitchen thread, season the bird inside with salt and black pepper. Rub the butter evenly under the skin and over the bird. Put 2 vertically cut clementines and herbs inside the turkey. Put the turkey in the pan on top of the vegetables prepared earlier. Cover the bird with aluminum foil.

Put the pan in the preheated oven for about 2 hours (or depending on how many kg the turkey has, know that it cooks for 35-40 minutes per kg.) Grease the bird from time to time with the juice left in the pan.

Remove the aluminum foil before the turkey is ready and return it to the oven so that it browns nicely. (You can also check if the bird is ready with a meat thermometer, it must have 70 degrees C inside)

When the turkey is ready, take it out of the oven and let it cool for about 1 hour - 1 hour and 30 minutes before serving.


Baked turkey pulp

A well-roasted steak, strongly seasoned with rosemary and wrapped in a blanket of bacon, which does not let it dry in the oven. It will be ready without too much effort and can be the main course for any lunch or dinner.

Wash the turkey pulp and wipe it with a kitchen towel. Season the meat with salt, pepper and rosemary and place it in a heat-resistant dish. Pour the wine next to the pulp.

Cut the garlic cloves into 2-3 parts, the bacon into thin slices and put them in a bowl over the turkey pulp.

To make sure you eat a juicy steak, add a cup of water.

Leave in the oven over medium heat for an hour and a half.

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Baked turkey

Because we know how important the Christmas holidays are to each of us, we thought we'd come up with a recommendation on how you can make this day as tasty as possible! We suggest you to impress those at home, cooking whole turkey in the oven, according to a recipe prepared and tested by us! We guarantee that no one will go hungry, but we are all impressed!

Ingredients

  • 1 whole turkey of 5-7 kg.
  • 2 clementines
  • Rosemary, thyme and fresh sage
  • 200 gr. - butter (at room temperature)
  • 1 lemon
  • 2 cloves of garlic
  • Salt and black pepper
  • 2–3 onions
  • 2–3 carrots
  • 4–5 celery stalks
  • 1 clove of garlic
  • Fresh herbs

The preparation process

Heat the copper to 180 degrees C.

For flavor: Cut the garlic clove in 2 vertically, then cut the other mashed vegetables and place in a baking tray. Put the fresh herbs on top of the vegetables, sprinkle with a little olive oil, mix them all together and set them aside.

In a bowl put the butter, grated peel of 1 lemon together with the juice, put the finely ground garlic, season with salt and black pepper and mix together.

Wipe the turkey on top and inside with a paper towel, this will make the skin drier and the butter will spread evenly all over.

Take care of the turkey: tie the turkey's legs together with a kitchen thread, season the bird inside with salt and black pepper. Rub the butter evenly under the skin and over the bird. Put 2 vertically cut clementines and herbs inside the turkey. Put the turkey in the pan on top of the vegetables prepared earlier. Cover the bird with aluminum foil.

Put the pan in the preheated oven for about 2 hours (or depending on how many kg the turkey has, know that it cooks for 35-40 minutes per kg.) Grease the bird from time to time with the juice left in the pan.

Remove the aluminum foil before the turkey is ready and return it to the oven so that it browns nicely. (You can also check if the bird is ready with a meat thermometer, it must have 70 degrees C inside)

When the turkey is ready, take it out of the oven and let it cool for about 1 hour - 1 hour and 30 minutes before serving.


Marinating the turkey meat in brine

Before we start cooking this dish, it is necessary to let the meat marinate. We will start by preparing the marinade by adding a teaspoon of salt to each glass of water (250 ml) added. You can put other spices or herbs in this saline solution, making the meat tenderer and easier to cook.

We will put the turkey legs in the bowl with the prepared marinade, making sure that they are completely covered. We will leave the turkey legs to marinate for a day. You can also use beer to marinate the thighs, I know that, a little grilled meat, it comes out much more flavorful and tasty if left to marinate in beer for 2-3 hours before it is cooked.

This is one of the most important steps of the recipe that we follow in the preparation of turkey legs in the oven. You will see how tasty and tender the marinated turkey meat will be. After I put them in brine, I covered the container and put it in the fridge until the next day, when I started the actual cooking process of the meat.

You can replace the turkey legs with upper wings or with a turkey breast without any problem, the choice of the type of turkey meat is made according to your preferences.

Season the turkey meat for roast in the oven

The next day, we will remove the turkey legs from the brine and dab them with absorbent kitchen towels. We will need a tray of suitable size in which we will put the thighs and season them, adding a little salt, pepper and paprika or hot pepper, according to your preferences.

We will then clean the garlic and finely chop it, into thin slices, which we will put over the thighs, but also under their skin to make sure they are quite fragrant. We will then sprinkle them with a little sunflower oil and we will even out the spices by hand, gently massaging the thighs.

We will leave them for an hour to give them enough time to reach room temperature, and the thermal shock they will suffer should not be very sudden and not dehydrate them more than necessary. We want it to stay tender, juicy. For this reason, we will not grow meat on turkey legs.

Preparing the potatoes in the oven

We will need one kilogram of medium-sized potatoes. We will wash the potatoes thoroughly, passing them under a stream of cold water and letting them drain in a strainer. We will then take care of their portioning, cutting them into one-centimeter rounds, without peeling them.

The potato rounds are also to be washed in several cold waters, so that part of the starch they contain dissolves in the water. After washing them, we will leave them in a bowl with cold water until we put them in the oven.

We will not put the potatoes at the same time as the turkey legs, because the latter are harder to cook and we do not want the potato slices to burn.

Bake the turkey legs in the oven

It will be necessary to preheat the oven to medium to high temperature, ie 200 degrees Celsius for electric ovens. We will add a small cup of water in the tray with thighs and we will put an aluminum foil on top of it. We will put the thighs in the oven for 40 minutes.

When you remove the tray, you will notice that the thighs have left some of the water they absorbed after marinating. If I didn't marinate them, by now they would be completely dry and not even ready to be made!

Now is the time to add the potato slices, on which we sprinkled cumin, paprika and a little sunflower oil. I put them in the tray, next to the turkey legs, then covered the tray again with aluminum foil. We will put the tray in the oven for an hour, without changing the temperature.

After this cooking hour has passed, we will remove the aluminum foil and mix it through the potato slices, to make sure that they will brown evenly. I also had to put another cup of water on top, because the liquid had dropped and I was at risk of burning the preparation.

We will set the oven temperature to the high temperature stage, ie at 220 degrees Celsius for electric ovens and we will leave our steak for another half hour without covering it. After this time, it must be browned and crispy, and the potatoes must be ready too!


As you can see from the list of ingredients, I like to prepare meats as simply as possible, so as not to cover their natural flavor with too much SPICES. But you can add whatever you like, but keep the wine, make the meat tender and give it a special flavor. Be careful with spices, when you put too much, the taste suffers, try to limit yourself to as few as possible, otherwise you wake up with many strong flavors and it is not pleasant at all.

Before entering in oven it is ideal if you can give it a crust in a well heated pan. This & # 8222 technology & # 8221 cooking steak creates a barrier to the outside of the meat, which does not let the juices inside come out, and the meat remains bland or too dry. I use pulp superior to turkey, also for the sake of tenderness, chest but it is healthier and with a little skill it can be cooked perfectly, so that it is not tangy and difficult to chew.

Do not add water, the meat has enough juice of its own to cook perfectly. Just add a little dry white wine and everything will be great. The time it has to stay in the oven is about an hour, but check from time to time that it does not burn on the surface and put a spoonful of juice from the base of the tray.

In the end, if there is any juice left in the pan, you can boil it a little more in a pan, until it becomes a S.O.S more viscous. It will be delicious, I assure you.



Comments:

  1. Vir

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  2. Jocelina

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  3. Yago

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  4. Vugor

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  5. Dozahn

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  6. Ahura Mazda

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