Housewives of our time have appreciated the advantages of baking in a baking sleeve. Firstly, it is much healthier than simple frying, since food is cooked with little or no oil in its own juice. And secondly, after the sleeve, you do not need to wash the baking sheet, because all the juice remains inside when the sleeve is carefully opened.
It is necessary
-
- Baking sleeve
- Meat (turkey)
- Bacon
Instructions
Step 1
First you need to prepare the turkey for baking in the sleeve. To do this, rinse the bird, dry it and rub it with spices or a pre-prepared marinade. If the turkey is too lean, you can improve the flavor by wrapping the chicken in strips of thinly sliced bacon.
Step 2
After that, you need to prepare the baking sleeve. Usually it is sold by the meter, so you need to cut off a piece of the so-called "pipe", preferably with a small margin in length, so that you can tightly tie the ends of the sleeve. The oven can still be turned on for preheating.
Step 3
Then we carefully transfer the prepared turkey into the sleeve, slightly inflate it so that the sleeve does not fit the bird tightly, and the ends of the sleeve are neatly and tightly tied. Special attachments are usually sold with the sleeve. Some sources recommend piercing a couple of holes in the sleeve to release excess steam - this is at your discretion.
Step 4
Next, the turkey in the sleeve is placed on a baking sheet in the oven and the turkey is cooked at the rate of 45 minutes per kilogram of weight.
Step 5
After a lapse of time, the turkey must be removed from the oven, carefully cut the sleeve, take out the meat and serve with a side dish.
