Baked turkey does not often appear on our table on weekdays, but stuffed turkey is a real work of art that will decorate any holiday table.
This dish is juicy and appetizing, no matter what the filling is inside.
Meat and filling, soaked with each other, create an unusual composition of flavor and taste.
Stuffed Turkey - General Cooking Principles
There are many recipes for cooking stuffed turkey, but the principles of its preparation are quite simple.
First of all, you need to competently defreeze a bird if you do not use it fresh. To defrost it should be in the refrigerator. Please note. That it will take about a day. Do not leave the bird thawed on a table or in the microwave.
The stuffing of which you want to stuff a turkey can be chosen as you like. To make it more juicy and tender, it is worth pouring your own juice at the end of cooking.
For a savory taste, you can add berry sauce or wine to it. After thawing, it is necessary to remove the phalanges from the wings, as well as the lower joints on the legs. This is done in order to avoid the taste of burned bitterness from these parts. Then the bird should be gutted, thoroughly washed in clean water and let it dry completely.
Virtually any recipe provides for rubbing the carcass with spices so that its skin and meat can soak in their flavor. For more aroma, small cuts are often made in the bird, which are stuffed with garlic. From it the taste is delicate and unusual.
Before baking the foil or paper, grease with butter and place the bird so that the breast is at the bottom. Bake it for about 40 minutes at a temperature of 190 degrees, then reduce the heat and bake the bird for another four hours until it is fully cooked. After this time, it should be removed from the foil or paper and put back, baked until it is golden in color and crisp. To understand whether a turkey is cooked or not, it is pierced with a toothpick in the thickest place. If there is no red discharge, and the juice is clear, then it is ready. Give her a little brew in the oven and can be safely served at the table.
In order to cook a stuffed turkey, you need ingredients such as:
1. Fat from chicken (to your taste).
2. Garlic (five peeled teeth).
3. Turkey carcass.
4. Seasonings - salt, pepper, sage, paprika, rosemary.
5. Stuffing for poultry.
6. Vegetable oil and mustard to lubricate the pan and the carcass itself.
7. Butter.
You will also need the following inventory:
1. Knife for cutting and butchering.
2. Cookware.
3. Stove with oven or multivarka.
4. The board.
5. Packaging paper napkins.
6. Foil or baking paper.
7. Baking tray.
Stuffed Turkey with Chestnuts
Ingredients:
1. For the marinade you will need:
• Water (about 5.5 liters).
• Salt kitchen (3 \ 4 glasses).
• Sugar (1 cup).
• Onion (3 pieces).
• Leek (3 pieces).
• Carrot (3 pieces).
• Celery (3 pieces).
• Bay leaf (3 sheets).
• Thyme (to taste).
• Parsley (to taste).
• Black pepper peas (1 tablespoon).
2. Whole turkey.
3. Melted butter (1/2 cup) and room temperature (1/4 cup).
4. White, dry wine (1 \ 2 glass)
5. Salt, pepper to taste.
6. For the filling:
• White bread cubes (about 20 glasses).
• Chestnuts (700 gr.).
• Butter (3 \ 4 glasses).
• Onions (4 pieces).
• Celery (1 bunch).
• Sage (3 tablespoons).
• Chicken broth (5 glasses).
• Parsley, salt, pepper.
7. Apples or citrus fruits can be used as decorations.
Method of preparation
1. Take 2 liters of water and marinade components and boil until salt and sugar are completely dissolved. Take a large saucepan and pour the mixture into it, pouring in the same water that remained. Allow to cool completely.
2. Place the bird breast in the marinade down and let it soak in the fridge for 24 hours. At the expiration of the string, remove the bird. 3. Next, preheat the oven to 220 degrees.
4. Take melted butter and wine and mix thoroughly. Then cut a piece of gauze (so that when folded it in four, it covers the entire breast of the bird and the side to half) and soak it in the mixture.
5. Turkey should be salt, pepper, tie legs with a rope. Begin stuffing and fold brisket on the rack. Grate it with oil.
6. Put the impregnated gauze on top of the bird and bake it in the oven for 30 minutes. Then coat the whole bird with a mixture of oil and wine and reduce the temperature to 175 degrees. Every half an hour lubricate it with the same mixture. Then remove the gauze, turn the turkey in the oven so that it is baked evenly, and bake for another two hours at 75 degrees. Decorate the finished dish with apples and serve to the table.
Filling method:
1. Dry white bread cubes on a baking tray.
2. Boil water, make cross-shaped cuts on chestnuts and throw them into the water. Boil for 20 minutes. When the time is up, take them out and divide each into four parts.
3. Melt butter in a pan, adding onion and celery. Simmer for 10 minutes over low heat. Add sage, chicken broth and evaporate the mixture. When the liquid has evaporated to half, add the remaining ingredients, spices. Let cool and fill the bird.
Stuffed turkey in the oven “Festive with sweet and sour sauce”
Ingredients:
1. Turkey
2. Spices - salt, pepper, dry seasonings.
3. Butter (150 grams).
4. Filling:
• Olive oil (2 tablespoons).
• Onions (150 grams).
• Apple (2 pieces).
• Minced meat (450 grams).
• Peel of one lemon.
• Dill.
• Crumb of bread.
• Two eggs.
5. Sauce:
• One orange.
• Cranberries (300 grams).
• Powder (150 grams).
• Red wine (150 ml.).
• Orange juice (150 ml.).
Method of preparation
1. First you need to fry with olive oil onions with apples, diced. 2. After golden crust, add minced meat, zest, crumbs, dill and pre-beaten eggs. All this salt and pepper to taste.
3. Rub the washed and dried turkey from the inside with spices. Place the prepared and cooled filling inside the bird, cover it with the skin and sew the place with threads.
4. Put it on a baking sheet, smeared with butter and spices. Cover with foil and bake for two hours over medium heat.
5. Remove the foil, and bake another 40 minutes, from time to time pouring its own sauce.
6. After cooking, remove it from the oven and serve with a side dish. In this case, baked vegetables will be perfectly combined. Do not forget the meat sauce.
Sauce Preparation
Grate the orange zest, squeezing the juice out of the pulp. Add cranberries, powder and wine to it. All must be well mixed and put on a slow fire. Boil down the sauce for half an hour. Refrigerate and season the turkey meat.
Stuffed Turkey with Mushrooms and Potatoes
Ingredients:
1. Medium sized turkey.
2. Potatoes (1.5 kg).
3. Dried or fresh mushrooms (100 \ 300 grams).
4. Sour cream (100 grams).
5. Onions (1 piece).
6. Vegetable oil.
7. Spices - salt, pepper, coriander, curry.
8. Thyme.
Method of preparation
1. If you decide to use dry mushrooms, then they need to fill with hot water and wait until they swell. We do not recommend taking frozen, as they are less fragrant.
2. Cooked peeled potatoes until ready.
3. Mushrooms cut into medium pieces.
4. Peeled onion finely shred.
5. Heat the frying pan, add vegetable oil and mushrooms there. Fry them for three minutes.
6. Add the onion to the pan and fry on to its golden color.
7. Pour sour cream, reduce the heat and simmer for 5 minutes.
8. Next, lay out the mixture in a bowl and wait for it to cool.
9. Take a turkey, wash it under running water and begin to stuff it. Half the half of the finished potato is cut into four parts. Stuff the turkey layers - potatoes, creamy mushroom mixture and so on. After that, sew the bird so that the filling does not fall out during baking. 10. Mix all seasonings with vegetable oil and rub a bird generously.
11. The oven is heated to 180 degrees. Put the carcass on a baking sheet, overlaying it with the remaining potatoes, and bake for an hour and a half.
Stuffed turkey with rice in a slow cooker
Choose a small-sized turkey so that it can fit in a slow cooker.
Ingredients:
1. Small turkey - up to 2 kg.
2. Long grain rice - 170 grams.
3. Seasonings - Aidigo, classic, a mixture of peppers and salt.
4. Honey (1 tsp).
5. Butter (150 grams).
6. Ginger root (50 grams).
Method of preparation
1. The turkey should be cleaned of viscera and thoroughly washed.
2. Ginger root must be grated on a medium grater.
3. Wash rice and boil in a slow cooker in “Rice” mode. Season it with butter and seasoning.
4. Mix ginger with butter, pepper, spices and honey.
5. Lubricate the inside of the whole turkey carcass with the mixture. Then stuff it with rice and sew it with threads so that the rice does not fall out.
6. Top rub the carcass with salt and pepper, coat with oil.
7. Wrap the turkey tightly in foil and place the multicooker in the bowl, legs up. Previously, the legs should be cut down to the meat so that it fits in the slow cooker. Set the “Baking” mode and time - 2 hours.
Stuffed Turkey “Yum Fingers”
Ingredients
1. Turkey
2. Rice (2/3 cup).
3. Onions (2 pieces).
4. Walnuts (50 grams).
5. Honey (1 tsp).
6. Apple (1 piece).
7. Salt, pepper, zira.
8. Marinade:
• Soy sauce (4 tablespoons).
• Mayonnaise (2 tablespoons).
• Onions (1 piece).
9. Sunflower oil.
10. Pineapple.
Method of preparation
1. Pre-soak the rice for 6 hours.
2. The turkey should be washed, dried and rubbed with salt inside.
3. Cooking marinade - mix soy sauce with mayonnaise. Chop the onion with a blender and add the resulting juice to the marinade. Rub the turkey with it, put it in a bag and send it in the refrigerator for five hours. 4. The rest of the onions cut into half rings and fry.
5. Pineapple and apples are peeled and cut into small cubes.
6. Pull rice, and fry it in butter for 5 minutes, until it becomes transparent. Then add honey and zira. Stir well. In the cooled mixture, add nuts, fried onions and fruits.
7. Stuff the carcass, then sew it with thread. Bake it in an oven at 200 degrees for about two to three hours. Serve the finished dish with herbs and vegetables.
Stuffed turkey with fruit under champagne
Ingredients:
1. Turkey
2. Honey.
3. Grape oil.
4. Mustard.
5. Salt
6. Spices.
7. Butter.
8. Apples (3 pieces).
9. Dried figs (7 pieces).
10. Prunes (15 pieces).
11. Champagne (1 \ 2 bottle).
Method of preparation
1. Take a turkey, clean it and wash well. Let dry.
2. Prepare the marinade - mix a tablespoon of honey, mustard, grape oil, salt and spices.
3. Peel the apples, remove the bones and cut into cubes. Chop the prunes and nuts, cutting them in half.
4. Place the mixture of apples, figs and prunes inside the turkey. There also pour half the champagne. To sew.
5. Grate the top of the carcass with salt and pepper with spices.
6. Wrap the turkey in foil and bake in the oven for 4 hours at 180 degrees. Then remove the foil and bake for another 1 hour until golden and crispy.
Stuffed Turkey "Orange"
Ingredients
1. Turkey
2. Orange (2 pieces).
3. Chicken broth (500 ml).
4. Rosemary (bunch).
5. White dry wine (300 ml).
6. Flour (3 tablespoons).
7. Butter (50 grams).
8. Salt, pepper.
9. Mustard (2 tablespoons).
Method of preparation
1. Wash and dry the bird.
2. Peel the orange by removing excess fiber. Cut it into large lobules.
3. Stuff the carcass tightly with orange and rosemary.
4. Melt the butter on the pan, add the juice of the second orange and pour turkey on it. Salt and pepper to taste. 5. Having wrapped the foil around the bird, bake it for 3 hours at 200 degrees.
6. Prepare the sauce - mix the juice from the ready turkey with chicken broth and wine. In a skillet, heat a little and add flour. Stir so that no lumps form. Add mustard, pepper and salt. Thickened, the sauce is ready for use.
Turkey - Tricks and Tips
It is useful to cook a turkey steamed. The dish is juicy, tasty and does not take much time. Since it is steamed without fat, it can be marinated in advance to improve the taste. This dish is suitable for everyone - both children and people with stomach ailments and dieters.
As recipes for marinade for turkey, you can use:
1. Juice half a lemon in combination with spices to your taste.
2. Juice half a lemon and mustard with spices.
3. Mix lemon juice with soy sauce and spices.
4. Lemon juice, soy sauce, mustard and ginger.
It is important not to over-salt the meat, otherwise it will become tough.
