Thursday, December 10, 2009

Holiday turkey

Holiday turkey 

Required: 
1 turkey, pepper, 
margarine 
slices of bacon. 

For the filling: 
100 g of fried bread crumbs, 
100 g flour 
yeast the size of a piece of walnut, 
2 eggs, 
finely chopped turkey giblets, 
1 tsp mayonnaise, 
lemon peel on the tip of a knife 
1 small grated onion, 
curry powder on the tip of a knife 
1 tbsp finely chopped parsley, 
2.3 tbsp sour cream or yogurt, pepper. 


Preparation: 
The resulting turkey carcass to rub the top with salt and pepper inside and salt. From turkey legs to remove the tendon starting to sew and put on a rack breast up, or bake in the oven. If the turkey breast, lean on and on legs can be pinned bacon slices (you can also cover those parts with aluminum foil, which protects delicate parts of the turkey-stick). 
Duration of roast turkey, depending on its size is 2,5-4,5 hours 
During roasting the turkey should be watered frequently excreted juice. The turkey is ready when the meat becomes very soft and legs can be easily rotated in the joints. 
Turkey should cook over medium heat. 30 minutes before the end of baking foil or fat must be removed. 
For the filling Dissolve yeast in warm water, add milk and eggs, biscuits, spices, and all mix well. If the mass is too dry, add a little sour cream or yogurt. Calculated for 6-8 servings.

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