Turkey is an essential attribute on any Englishman's Thanksgiving table. Over the years, every Englishwoman has developed her own personal recipe for its preparation. We'll look at the classic one.
Ingredients:
- Whole turkey carcass;
- Raisins - 60 g;
- Onions - 3 heads;
- Steamed rice - 150 g;
- Lemon - 3 pcs;
- Garlic - 4 cloves;
- Almonds - 70 g;
- Carrots - 4 pcs;
- Cooking fat - 3 tablespoons;
- Fresh parsley - 1 bunch;
- Ground red pepper - 6 g;
- Salt;
- Vegetable oil.
Preparation:
- Sort out the steamed rice thoroughly from garbage. Wash thoroughly until clear water. Pour into a saucepan and cover with copious amounts of water. Cook for 25 minutes, then rinse and drain.
- Peel the onions, rinse and cut into half rings. Wash thoroughly and then peel the carrots, pass them through a medium grater. Put onions and grated carrots in a pan with preheated vegetable oil, fry until a characteristic golden color appears.
- If the almonds are raw, they must be fried in a preheated pan without adding oil. Finely chop the fried nuts with a knife.
- Add pre-sorted and soaked raisins to the dried boiled rice. Send onions with carrots, chopped almonds there and season everything with butter.
- Wash lemons thoroughly in advance. Cut one lemon into quarters and squeeze the juice out of it. Peel the garlic cloves, wash and crush with a knife.
- Defrost the turkey, rinse thoroughly inside and out. Fill the bird with a piece of rice.
- Grease the foil with cooking oil, put it on a baking sheet. Send the turkey on the foil, thoroughly grated in advance with a mixture of garlic, salt, red pepper, lemon juice.
- Put another sheet of foil on top of the workpiece, tuck the edges. Send the bird to an oven heated to 200 degrees. Withstand 60–70 minutes.
- Put the cooked turkey on a nice serving dish, decorate with lemon slices and herbs. Can be served at the table.
