Appetizing turkey meat baked in the oven has such a pleasant taste that in some countries it has become a traditional dish on the most important holidays, for example, at Christmas in America. In order to please loved ones and yourself with an excellent dinner, you can not wait for a special occasion.
Just try baking the
turkey in the oven on a normal day, and maybe that's why it will become special.
Cooking Tips
The classic version involves the use of a whole turkey stuffed with stuffing, versions of which include both light fruit and honey, and hearty meat. It is important that what the bird will be stuffed with is almost ready before laying it. The meat itself in the cooking process must be periodically watered with the resulting sauce. Even if you do not have a whole bird, but only a leg of turkey baked in the oven, you can try filling it with butter and dried fruits just under the skin. It will turn out fragrant and tasty. The cooking time of a piece or carcass is determined by its weight. Each kilogram of poultry requires forty minutes of cooking, plus an additional twenty minutes for the dish to reach.
Choosing the right bird
To bake a turkey in the oven properly, you need to choose a good carcass. The taste of the finished dish depends on the freshness and quality of the meat. A young and healthy bird has a creamy pink skin with light fat, older ones are characterized by rough, dark skin and yellow fat. A stale bird will have cloudy eyes and a dull beak, the skin will be sticky and smell unpleasant. Try clicking on the meat. If the fossa does not level out, the carcass has been thawed or just for a long time lies on the counter.
What to do before baking a turkey in the oven?
Scorch a selected bird, remove feather rods and excess fat. Take out the entrails and rinse the carcass with running water, grate with salt on the outside and inside, then leave it to cool for a while so that the meat is salted.
How to bake a turkey in the oven
You will need a bird weighing up to seven kilograms, three hundred grams of dried apricots, two hundred grams of butter, a kilogram of rice, a couple of onions, a couple of cloves of garlic, two carrots, one hundred grams of raisins, two hundred grams of figs, vegetable oil, five tablespoons of honey, parsley, pepper, salt. Cook two toppings. The first is made from dried apricots and butter. Soak dried fruits for a quarter of an hour with hot water, let dry and grind in a meat grinder. Add oil and whisk thoroughly. For the second, boil the washed rice until half ready, soak the raisins and figs in boiling water, wash the parsley. Grind greens, onions, carrots and garlic, fry vegetables in oil for five minutes. Add rice, dried fruits and herbs. Salt, pepper, mix thoroughly. Separate the skin on a properly prepared bird with a spatula and place the first filling there. Lay out the second inside and sew the incision with twine. Coat the bird with honey and put in the oven for a time determined from the size of the bird. Bake the first hour at two hundred degrees, then reduce the heat and cover the turkey with baking paper. According to the same recipe, you can cook deliciously a goose, a duck, and even an ordinary chicken.