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Stuffed turkey in the oven

Stuffed turkey in the oven



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I left the turkey, previously rubbed with salt both inside and out, for 24 hours in a mixture made of 150 ml white, 150 ml oil, 150 ml water, salt, pepper (and ground and grains) cloves, leaves laurel, a little paprika chopped greens. Rotate every few hours to penetrate the flavors on all sides.

I hardened the onion in oil together with the other vegetables given on the grater. I then chopped everything with the food processor (including onions) and seasoned to taste with salt, pepper, a little thyme, spicy greens, paprika and mixed well with an egg and breadcrumbs until you get a thick paste. I also made a stuffed chicken with this composition and it gave it a special flavor, so I also made the turkey recipe, I usually filled it with an apple and rice with vegetables, but this new recipe turned out better.

I preheated the oven to 200 degrees, filled the turkey with the meat composition and placed it in a large tray. I poured it over the juice in which it was soaked and put it in the oven.

After 15 minutes when I saw that the water from the tray started to sizzle, a sign that it was boiling, I already reduced the temperature to 180 degrees and left it for an hour and 15 minutes at this temperature. I tried to make the cooking method recommended on the label for a 3 kg turkey left to bake for 3 hours at 175-180 degrees. After an hour and a half in the oven, I reduced the temperature to 175 degrees and left for another hour. Every 15-20 minutes since I put it in the oven, I moistened it with a tablespoon or two of oil from the tray so that it doesn't dry out. I was surprised that at this temperature it does not dry and does not burn so after 2.5 hours it was perfectly browned and done. Last year I had a big turkey and I made it at a higher temperature and I always put sterile compresses soaked in butter on it, now it wasn't the case. After 2.5 hours I had the result.


Stuffed turkey and browned in the oven

Image from Pixabay

Stuffed turkey and baked in the oven can be an inspired choice for the Christmas table. Turkey meat is healthy, low in calories and recommended in most diets. It is suitable in the diet of people with health problems and is at the same time recommended in the diet of children after the first months of life. Consumed in regular quantities and properly prepared, turkey meat has many benefits on the body.

Turkey meat is low in fat, 100 g of meat containing about 160 calories. It is rich in vitamins B6, B12, niacin, riboflavin and selenium, as well as essential body minerals: iron, zinc, selenium and phosphorus. 100 g of turkey meat contains about 32 g of protein, which makes it a good source of essential amino acids.

Eating turkey meat helps lower cholesterol. Skinless, skinless, oven-cooked turkey meat has the lowest amount of saturated fat or cholesterol of any type of meat. Consumption of turkey meat has a beneficial role in fighting insomnia and maintaining a strong immune system.

The turkey bought in the big stores contains in the cavity, most often the entrails, from which we can prepare the soup, for the tastiest sauce for steak.

Ingredients for stuffed and baked turkey:

Image from Pixabay

1 turkey of about 4 kg, for the filling: 450 g minced meat for sausages, 50 g fresh breadcrumbs, 1 tablespoon dried thyme, chopped, 1 onion cut in half.

For anointed: 50 g butter, 150 ml port wine (can be replaced with sour cherry). The wine will give the steak its taste and glazed and spectacular appearance. 2 teaspoons sugar, juice of 1/2 orange, 1/2 teaspoon spices (pepper and coriander), 1 bay leaf.

Preheat the oven to 5/190 degrees Celsius. Rinse the turkey and remove the entrails (keep them for the sauce). We wipe it with a paper towel.

Combine the minced meat with the breadcrumbs and thyme and fill the upper part of the neck with the mixture. Put the onion in the cavity and place the turkey in the baking tray. Add water of about 1 cm, cover with foil and bake for about 18 minutes for every 500 g of meat. Don't forget to consider the weight of the filling as well. From time to time, grease the turkey with the sauce from the pan. Next to the turkey we can wrap a fresh sausage, or some dried dates or apricots, in a slice of bacon and a sprig of rosemary (they are baked in the last 20 minutes).

Put the remaining ingredients in a bowl on the fire and let it boil until it drops and binds like a syrup. Grease the turkey for the last 15-20 minutes. Let it heat for 20 minutes before serving and serving with the filling. The long-awaited moment to enjoy has arrived! Happy Holidays!


As an alternative to the holiday pork steak, you can make a stuffed turkey in the oven. The cooking time is about 20 minutes, and the cooking time is 3 and a half hours for a perfect cooking preparation.

Ingredients for baked stuffed turkey:

1 turkey, with the entrails removed and preserved
1 large piece of gauze
2 tablespoons unsalted butter, melted
coarse salt
freshly ground black pepper
6 celery stalks, washed, cleaned and cut into pieces
2 large onions, peeled and sliced
1 head of garlic
2 fresh sprigs of sage, finely chopped
4 bay leaves
2 teaspoons dried rosemary

7 cups water / juice in which a chicken was boiled
salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/2 cup Marsala wine (or another sweet wine)
2 tablespoons flour

4 tablespoons butter
400 grams of sausages, finely chopped
6 cups crumbled bread

4 steps to prepare stuffed turkey in the oven:

1. Preheat the oven to 190 degrees Celsius. Transfer the turkey to an oven tray, and soak the gauze in the melted butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the chest with gauze to prevent the top skin from burning before cooking. Add the celery, onion, peeled garlic, sage, bay leaf and rosemary around the turkey in the pan.

2. Place the tray in the center of the oven. Leave in the oven for 12 minutes per half kilogram. After about 2 hours of cooking, remove the gauze from the top of the chest and leave the turkey in the oven for another hour. If the tips of the wings start to darken in color, cover them with foil to prevent burning. After the turkey is ready, take it out of the oven and leave it for 20-30 minutes until you eat it.

3. To make the sauce, add the wine and mustard to the pan and heat. Add 1/2 cup of soup juice to a small bowl, add the flour, mix well, add the rest of the juice and pour into the pan. Leave in the oven until the mixture thickens.

4. For the filling, melt 2 tablespoons of butter, add the sausages and fry. Add in a bowl together with the cooked vegetables from the pan, add the rest of the butter and the pieces of bread. Leave for another 6-8 minutes and season with salt and pepper.


Ingredients

  • a packet of butter (room temperature)
  • a large clove of garlic
  • 1 onion
  • 1 unsweetened lemon
  • 1 unsweetened orange
  • sage, rosemary, thyme, parsley & # 8211 green, fresh
  • salt and pepper
  • musai a whole turkey (mine weighed 2.5 kg)

First and foremost, let the bird reach room temperature.

Then prepare the flavored butter.

Mix half the amount of butter with 1 teaspoon of salt, 1/2 teaspoon freshly ground pepper, 2 cloves of garlic passed through the press and finely chopped herbs (sage, rosemary, parsley and thyme). Put it aside.

Preheat the oven to 160 degrees C. (with fan) or 180 degrees C (static)

Turkey

Remove the throat and entrails (usually from commercially purchased turkey). Wipe the whole turkey with a towel, inside & # 8211 outside. Stay dry.

With the help of your fingers, the skin on the bird's chest is easily detached. If you work slowly you will be able to lift all the skin without it breaking and it will only get stuck on the edges. The flavored butter will actually thicken under the skin. But be careful not to make holes. Flatten with your palms so that the butter reaches everywhere.

Fill the cavity with onion cut into quarters, garlic clove cut in half, lemon quarters and orange quarters and 2-3 stems from each plant.

The remaining butter spreads to the surface. Season with salt and freshly ground pepper.

She ties the bird's legs so that it doesn't lose its filling and spreads its wings under it. Place the bird on the grill. (I used a tray that has a removable grill.)

The time spent in the oven depends on the size of the bird. You can use the thermometer or check the condition of the turkey in the oven from time to time. I learned that the cooking time is calculated like this: 25 minutes for every 500 gr.

Adjust the oven rack so that the turkey sits in the center of the oven.

After about 2 hours at 160 degrees, increase the oven temperature to 220 degrees C for another 45 minutes. But I repeat the time depends on the size of the turkey.

If you have a kitchen thermometer,

A perfectly cooked turkey is one that has 75 degrees in the chest and 80 degrees in the thigh.

Most importantly, let the turkey rest for at least 45 minutes before cutting it.

Why is the turkey left to rest?

The meat will become tenderer and juicier because it will soak in the juices it has released during cooking.


Baked turkey for the holidays & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, you do turkey in the oven for the holidays? I know that the turkey recipe in the oven is more of an American tradition than a Romanian one, but even in Romania it is starting to be cooked more and more often for the holidays. First of all, because it is very tasty and last but not least more dietetic and lighter than pork. Baked turkey can be extremely tasty if cooked properly.

First of all, the turkey must be taken out of the fridge at least an hour before it is cooked, so it will reach room temperature and it will cook nicely and evenly. If we take it straight out of the fridge and bake it at high temperature, the meat will be hard and dry. Another very important thing is to use butter to mix with your favorite herbs and spices and place it under the turkey skin, in the chest area.

In addition, use the flavored butter to massage the turkey well on the outside, so that it is well covered with butter and spices. To make the butter adhere better, wipe the turkey skin with paper towels to make it perfectly dry. In the turkey cavity I put lemon, garlic and onion. They flavor the turkey and you can take them out and use them in a sauce to serve. You can also put vegetables in the tray, if you want. In the last hour of baking you can even put potatoes, if you like. Leave this wonderful turkey in the oven for two hours, two and a half hours, depending on its size.

When ready, the turkey should be nicely browned and the thighs should come off the bone easily. You can also test the turkey with a steak thermometer. If you do not have a thermometer, prick the turkey in the thickest part of the chest. The juice coming out of the turkey must be transparent. If it is pink, the turkey is not ready. After cooking, let the turkey rest for half an hour. It will be fragile and juicy. Serve it with your favorite garnish and it will be perfect. If you don't want to cook a whole turkey, you can also try my recipe turkey roll.


Whole turkey in the oven

I assumed it was a big challenge to make a whole turkey, I was wrong and I will repeat the experience. Especially when we're at a large table.

Ingredient:

  • 1 whole turkey, mine weighed 4 kg
  • flavored butter (recipe below)
  • the filling, and it for flavor
  • 2 onions and halves
  • 1 lemon or a small orange cut into 4
  • 1 apple cut into 4
  • 2 was dafin
  • salt, in my case 3 tablespoons
  • water, to me 2.5 l
  • 2 was dafin
  • peppercorns
  • 1 chopped onion fish
  • 4 cloves of crushed garlic
  • 1/2 tablespoon sugar
  • 200 g soft butter
  • 3 tablespoons olive oil
  • 1 teaspoon pepper
  • 5 cloves of crushed garlic
  • a handful of chopped parsley
  • 1-2 tablespoons mixture of turkey spices from the store (or chicken), optional. Find one that will convince you by reading the ingredients. If you do not use this spice mixture, which usually contains salt, add 1 teaspoon of salt.

I bought the cleaned turkey, bibilit, I admit, I put the splinters to clean small stray tulle and they did a better job than the permanent hair removal salons.

It's still a optional stage, but it depends on the time you have available. Patience, the time between the time of purchase and cooking, the space available in the refrigerator, and.

If you're dealing with a country turkey, I'd say consider it.

It happened to me that I bought the turkey (baby grill. What a world!) 3 days before Easter. And I decided it wasn't worth freezing, thawing, and so on.

So I chose to run it through brine. First of all, this brine is also a method of preservation. Which also comes with a bonus of taste and juiciness.

An additional reason was that any lean meat deserves a nudge before cooking. As you have the advantage that you can add various spices to this brine. And the meat is always juicier.

We use on average 1 tablespoon of salt per 1 liter of water.

I checked which pot in the house the bird could fit in.

I measured about how much water it would need to stay covered and I put, in my case, 2.5 l of water heated with about 3 tablespoons of coarse salt never before, 2 bay leaves, peppercorns, 1 chopped onion fish , 4 cloves crushed garlic and 1/2 tablespoon sugar. I kept it on the fire until the salt dissolved and the juice was perfumed a little. I didn't boil it, though, but if you have the patience, you can do it, the brine will catch a more intense and coherent aroma, plus you can rest assured that you boiled the water. Well, at least I didn't go down without explaining myself first. The boring part is that you then have to wait for it to cool down. We don't want to scald the turkey.

I put the turkey in the pot, poured the cold juice over it and left it in the fridge for about 36 hours. Because it did not fit on the shelves of the refrigerator, I took out one of the drawers theoretically intended for vegetables and fruits and placed the pot there.

Ideally, the brine should completely cover the meat. I used a plate to keep the turkey dipped in the pot and put a lid on it. However, a few hours later, I would return it to the pot, to make sure that the brine penetrated everywhere, evenly, and that it did not come into contact with the air.

The day before I cooked it, I took it out of the brine and dried it well with kitchen towels.

I prepared the flavored butter, mixing the ingredients: 200 g soft butter, 3 tablespoons olive oil (it is necessary not to burn butter), 1 teaspoon pepper, 5 cloves crushed garlic, a handful of chopped parsley, 1-2 tablespoons mixture turkey spices from the store (or for chicken).

Then I went to the butter massage operation. :)

We gently detach the skin from the turkey's chest, putting our hand under it, being very careful not to break it. We introduce in the wallet formed between the skin and the turkey breast a part of the aromatic butter and we spread it all over the chest. In particular, he needs fat and extra juiciness.

With the rest of the butter, we massage the turkey on the outside, on the inside, in the cavity, everywhere.

I wrapped it and put it in the fridge until the next day.

The next day, I took it out of the fridge about 2-3 hours before putting it in the oven. Yes, you know, so that it can reach room temperature and not withstand thermal shocks that would damage the tenderness.

The operation of the foil is somewhat messy and it takes patience to even out the aromatic butter a little, which has hardened here and there. But it doesn't take long.

The filling followed. It gives it flavor.

I stuffed in the cavity of the turkey an orange cut into 4, an apple and 2 onions in half. Some extra salt and pepper.

We tie the legs and, if possible, the wings next to the chest.

Put in the oven, on the lowest step, at 170-175 degrees C. With the chest up. We also put a little water (about a cup) in the steam pan and so that it doesn't burn.

I had to cover my chest at some point so it wouldn't burn. I cut a rectangle of baking paper and covered my chest with it.

From time to time, about half an hour, we pour the juice left in the pan over the turkey.

I kept it in the oven for about 2.5 hours. I specify because it depends a lot on the oven.

After this time, I checked the internal temperature of the pulp with a thermometer. It should be around 80 degrees C. It seems to me, however, that the indicator jumped to more. However, a juicy turkey came out. And, yes, well done.

I took the turkey out of the tray and left it to rest in another tray, covered with aluminum foil.

In the tray in which I cooked the turkey, where it left a delicious sauce, I put some potatoes and carrots. Coincidentally, I found purple, orange, yellow carrots, as well as white and purple potatoes.

I raised the oven temperature to 220 degrees C and put the potatoes and carrots, over which I put a powder of coarse salt never before and which I greased on all sides with the juice from the pan. In about 20-30 minutes they were ready.


1. Thaw the turkey: in the refrigerator it takes 2-3 days, at room temperature it takes about 1 day, in cold water 10-12 hours. Remove the entrails and rinse the turkey.

2. Then make the filling: Mix the bread with the warm milk. Chop the liver and bacon. Fry bacon and onion, add the liver and fry everything quickly. Mix everything with the bread, spices and finally the egg.

3. Grease the turkey inside and out with salt and pepper. Fill the turkey and sew with cotton cord at the bottom and neck. Tie in such a way that the buds are next to the body.

4. Grease the turkey with melted fat. Place the turkey on one side in a tray (maybe it should be supported with aluminum foil made of cocoon). Place in the oven at 175 degrees at the bottom of the oven. Fry for about 30 minutes, turn on the other side and fry for about 30 minutes. Then turn your chest up and fry again. Calculate about 45 minutes per kg. (Total 2 - 2.5 times.)

Cover the chest with aluminum foil if it browns too much. Try with an andrea in the thigh muscle. When the juice is colorless the meat is ready. Let the turkey rest under aluminum foil while making the sauce. 5. Thin the sauce in the pan with water. Strain the sauce and thin with water or water with Vegeta to become about 6 dl. Boil the sauce and mix and 4 tablespoons of flour mixed in a little cold water. Boil the sauce for a few minutes. Put about 1 d. Sour cream and soy (salt) or sherry.

The stuffed turkey for Christmas is served hot, with your favorite garnish.
Recipe proposed by Elena.


Stuffed turkey in the oven

Don't get me wrong, I don't want to steal the traditional American recipe at all, but I honestly craved it after seeing so many movies with the big "Thanksgiving" turkey. So here is an American get-beget recipe, stolen with the best possible intentions.

Ingredients: a 4-5 kg ​​turkey without entrails, 1 l chicken soup, 1 cup dried mushrooms, 1 cup chopped onion, 1 cup chopped celery, 1 cup chopped green pepper, 1 tablespoon vegetable oil, extra turkey sprinkle , 1 tablespoon coarse salt, extra turkey plus, 4-5 slices of diced bread, 1 cup unsweetened dried cherries, 1/2 cup chopped pecans, 2 whole beaten eggs, 2 teaspoons dried sage, 2 teaspoons dried parsley, 1/2 teaspoon freshly ground black pepper, plus for seasoning the turkey.

Preheat the oven to 200 ° C. Heat the chicken soup, pour it over the dried mushrooms and let them soften for 35 minutes. Mix the onion, celery and peppers with the salt and pepper and put them on a baking tray for 25 minutes.

Add the bread cubes and put the tray back in the oven for another 10 minutes. Drain the mushrooms, set aside a cup of soup. Chop the mushrooms and mix them with the vegetables, cherries, soup, nuts, eggs, sage, parsley and pepper. Mix everything by hand, then put the mixture in the microwave, at maximum temperature, for 6 minutes.

Meanwhile, sprinkle the bird well with oil, then quickly fill the turkey with the hot mixture. We place it on a grill pan, season it with salt and pepper and put it in the oven. After 45 minutes, reduce the temperature to 170 ° C and leave for another 60-75 minutes. Serve immediately. Good appetite!


Stuffed turkey in the oven

Don't get me wrong, I don't want to steal the traditional American recipe at all, but I honestly craved it after seeing so many movies with the big "Thanksgiving" turkey. So here is an American get-beget recipe, stolen with the best possible intentions.

Ingredients: a 4-5 kg ​​turkey without entrails, 1 l chicken soup, 1 cup dried mushrooms, 1 cup chopped onion, 1 cup chopped celery, 1 cup chopped green pepper, 1 tablespoon vegetable oil, extra turkey sprinkle , 1 tablespoon coarse salt, extra turkey plus, 4-5 slices of diced bread, 1 cup unsweetened dried cherries, 1/2 cup chopped pecans, 2 whole beaten eggs, 2 teaspoons dried sage, 2 teaspoons dried parsley, 1/2 teaspoon freshly ground black pepper, plus for seasoning the turkey.

Preheat the oven to 200 ° C. Heat the chicken soup, pour it over the dried mushrooms and let them soften for 35 minutes. Mix the onion, celery and pepper with the salt and pepper and put them on a baking tray for 25 minutes.

Add the bread cubes and put the tray back in the oven for another 10 minutes. Drain the mushrooms, set aside a cup of soup. Chop the mushrooms and mix them with the vegetables, cherries, soup, nuts, eggs, sage, parsley and pepper. Mix everything by hand, then put the mixture in the microwave, at maximum temperature, for 6 minutes.

Meanwhile, sprinkle the bird well with oil, then quickly fill the turkey with the hot mixture. We place it on a grill pan, season it with salt and pepper and put it in the oven. After 45 minutes, reduce the temperature to 170 ° C and leave for another 60-75 minutes. Serve immediately. Good appetite!


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