The turkey is classified as a dietary product, because it contains practically no fat. But this feature also has a downside: when cooking, the meat turns out to be dry and tough. Soaking in brine for 12 to 24 hours eliminates this disadvantage. Therefore, you need to start cooking the bird the day before the intended serving.
It is necessary
-
- Turkey;
- 1 tbsp. basmati rice;
- 1 tbsp. wild rice;
- 0.5kg semi-smoked sausage;
- 0.5kg brisket;
- sour cream;
- 2-3 celery stalks;
- allspice and black peppercorns;
- coriander;
- salt
Instructions
Step 1
Wash the bird, remove any remaining feathers and fluff. Gut. Chop off the legs to the lower leg, neck, wing tips. Place the carcass in a saucepan and cover with water so that it is 4-5 cm from the turkey to the edge of the water. Remove the carcass from the water.
Step 2
Add salt to the water at the rate of 1 level tablespoon of salt per 1 liter of water. Wash and chop the celery. Put it in the brine. Add 1 tablespoon of allspice and black pepper, a teaspoon of coriander there. Boil the brine for 10 minutes.
Step 3
Cool the spice water to room temperature. Place the turkey back up in the pot. Press down with a slight pressure so that it does not float. Close the lid and put in a cold place for 24 hours.
Step 4
Combine basmati and wild rice (in the absence of such rice, regular long grain will do), rinse. Put the rice mixture in a separate saucepan, cover with 3 cups of boiled water, salt and cook for 15 minutes over medium heat. Drain the remaining water and cool the rice.
Step 5
Cut the brisket and onion into cubes. Fry them in a frying pan for about 15 minutes. And then add the sausage, cut into 1, 5-2 cm pieces. And fry for another 2-3 minutes. Toss everything with rice. Season with salt and pepper to taste. Cool the filling and put it in the refrigerator until tomorrow.
Step 6
The next day, remove the turkey from the brine and pat dry with a paper towel. Fill the poultry with minced meat from the neck and abdomen side and sew the holes. Smear the carcass with sour cream. Place it in a sleeve and bake in the oven until golden brown for about 3 hours at 180 ° C.
Step 7
Remove the turkey from the oven. Let it brew for about 20 minutes. Remove the threads. Take out the filling. Cut the meat into portions. Place it and the filling on a platter.
