A Perfect Turkey Made Easy
To make a delicious turkey requires following some simple steps. The first step takes place two weeks before: order a fresh six kilogram turkey from a local butcher. The day before Thanksgiving pick it up. A turkey is filled with "stuffing," a savoury mix of bread, vegetables, and spices. To make it starts the day before: a large loaf of bread is torn up into pieces then left in a bowl overnight to become stale. About two hours before the turkey is to go in the oven, take out the neck, kidneys and heart and boil them in water. In a wok, in the meantime, fry celery and onions in oil, spiced with special poultry seasonings. To this, add fresh cut up apples, and whole hazelnuts, too. When the mixture is ready, add the stale bread and the water from the innards. While waiting for the mixture to cool, the oven is turned on to 350 degrees, then the turkey is washed in cold water, dried with paper towels, and placed in a large pan for roasting. Then, stuff the stuffing into the bird, lightly salt and pepper the skin, and cover it all with thick aluminum foil and place in the oven for about three hours. Every 20 minutes, baste it with the pan juices. For the final half-hour, take off the foil to ensure a lovely brown and crispy skin. Finally, remove the bird from the oven about 15 minutes before. All that is left now is to heartily eat the sumptuous repast.
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