The turkey is the largest poultry and a specialty bird in cooking. She has very tasty tender meat that contains a large amount of easily digestible protein. And American Thanksgiving is impossible to imagine without a baked turkey on the table.
It is necessary
-
- Turkey
- Filling
- Butter
- Bacon
- Foil
Instructions
Step 1
Defrost the turkey completely before cooking. Defrost the turkey in the refrigerator on the bottom shelf. It is strictly forbidden to use hot water or a warm room for this. It should be borne in mind that the larger the bird is, the longer it will take to defrost.
Step 2
After the bird is thawed, you need to stuff it. Stuff the turkey with the filling of your choice.
Usually, the filling includes dried chopped bread, rice, vegetables, buckwheat, vegetables, fruits, berries and mushrooms are also often used. It is better not to tamp the filling in the poultry carcass tightly so that the heat evenly passes into the poultry and it is baked.
Step 3
After stuffing, the turkey should be greased on the outside with butter and the prepared bacon strips should be placed on top. Then sprinkle the turkey with salt and black pepper.
Step 4
After that, in a baking dish, you need to place two sheets of foil crosswise. The turkey is then laid back down and wrapped in foil, but not very tightly. Hot air should circulate around the carcass.
Step 5
Then the turkey is placed in a preheated hot oven and baked. The initial temperature should be 220 degrees for 40 minutes to warm up both the turkey and the filling as much as possible. After 40 minutes, you need to reduce the temperature to 170 degrees and continue cooking the turkey for 3 and a half hours.
Step 6
The turkey is then removed from the oven to remove the foil from the top. Then the bird needs to be poured with the released juice and sent to brown in the oven for 40 minutes at a temperature of 220 degrees.
Step 7
When 40 minutes have passed, you need to check the turkey for readiness. To do this, you need to make a puncture in the thickest part of the turkey. In the finished bird, the juice will flow clear and not pink. If the turkey is ready, it should be covered with foil for another 45 minutes and left to "infuse" so that the juice is evenly distributed throughout the meat.
