Eating today: turkey chicken - Margherita : All about food

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Tuesday, December 11, 2018

Eating today: turkey chicken


Roumi has been found to be the easiest and most digestible meat for turkey. Turkey contains protein, vitamin B6, B12, iron, selenium, and zinc.

 Ingredients

6 tablespoons parsley, half a pack of parsley, half a package coriander, 1 teaspoon salt, half teaspoon pepper, 1/4 cup sauces soya.

1 teaspoon saffron, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon soft hill, 1 teaspoon onion powder, 1 teaspoon ground coriander, 1 tablespoon paprika, sweet pepper, 1 teaspoon white pepper, Quarter cup olive oil or corn, 2 tbsp tomato paste.

To prepare the turkey: 2 cups water or chicken broth, cinnamon sticks, 2 pieces of loaf paper, 1/4 cup vinegar.

For the sauce: 2 cups broth extract, 4/6 tablespoons flour, 2 tablespoons soy sauce, 1/4 teaspoon black pepper, half teaspoon salt.

How to prepare

Wash the turkey and dry it from inside and outside, put the ingredients of the mixture together, and let the cock out. Put all the fillers in the dish and stir well until they mix with each other and fill the cavity of the cock.

Place the turkey with its chest up on a "deep tray with grilled" tray, put the broth or water in the tray, then add the cinnamon, laurel and more, heat the oven to 220 ° C and cover the turkey with aluminum foil. With paper, we get the cock into the oven and after 30 minutes we remove it, and use a brush to wipe the turkey with the liquid in the tray. Repeat this step every 30 minutes.

After two hours, we remove the aluminum so that the turkeys can get a deliciously red color, reduce the temperature of the oven to 180 ° C, continue cooking, and after 30 minutes experience the maturation by entering a balance to measure the meat temperature, it should be 180 ° F, Repeat the examination every 30 minutes until the turkey is cooked. If the scales are not available, insert fork teeth in several places in the cock.

Remove the turkey from the oven, wrap it in aluminum and leave it for 20-30 minutes to cool down and consolidate before cutting.

If it is noticed that the broth of the cock in the Chinese has become a few, add some broth or water, take the extract of the rooster half in a soft strainer and then add the flour, soy, pepper and salt, stir until the flour disappears and put it in a saucepan over medium heat until Boil with continuous stirring, leave on low heat for a few minutes until the turkey has a heavy sauce, adjust the salt as desired.

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