The turkey or what is known in some countries as turkey is one of the types of birds that humans cook since ancient times until the present time, and it has been common to prepare it at home, in the recent period, and it is cooked by the members of the Western Christian community, especially on Thanksgiving, where the table is aged and many side dishes are added to it, and in addition to its distinctive taste, it has many benefits.
Turkey is one of the healthy poultry, because it does not contain high percentages of fat and therefore has fewer calories, and it is more flavorful than chicken, and a good source of protein and vitamins such as 'B3 and B6', and it is a good source of energy production, for those who follow the diet.
Turkey contains the amino acid L-tryptophan which helps the body generate soothing serotonin and feel good, but only if it is eaten with carbohydrates, so potatoes are served with it. and in this article, we will talk about preparing turkey in the oven.
The method of turkey in the oven
ingredients:
Turkey weighs three and a half kilograms.Three onions, cut into slices.
Four bay leaves.
Six black peppercorns.
Three sticks of cinnamon.
Four cardamom kernels.
Two medium-sized carrots.
Two celery.
Two large onions.
Four cloves;
A tablespoon of margarine.
Two grains.
Two tablespoons of tomato sauce.
Half a glass of tomato juice.
A quarter cup of oil.
Four tablespoons sumac.
Three bulbs are cut into rings.
A teaspoon of paprika.
A teaspoon of turmeric.
A teaspoon of ground cardamom.
A teaspoon of white pepper.
A teaspoon of ginger.
A teaspoon of nutmeg powder.
A teaspoon of soft cinnamon.
A teaspoon of cumin.
Thyme and herbs with an aromatic aroma to taste and taste.
Preparation:
Clean the rooster thoroughly and rinse it well with water, then soak it in a bowl of water and salt for about an hour and a half, then rinse and dry it completely in preparation for cooking.Place the ghee, mastic, and roosters in a large saucepan and sauté them together.
Add carrots, celery, and onions, add spices and stir together.
Immerse the rooster and previous ingredients in water, boil over medium heat, reduce the heat when boiling, and cover the material half-covered.
Leave the rooster on the fire for about an hour and a half and drain the rooster from the stock and set it aside to cool.
Put the oil and onions in a saucepan and sauté the onions, put half the amount of spices, and sumac until the onions turn dark and sprinkle with boiling water.
Stuff the rooster with the previous ingredients after it has cooled.
Mix the rest of the spices and spices with sauce, tomatoes, and thyme and adds a little water to it, and put the rooster in the oven while the rest of the sauce is painted by the rooster from the outside.
Put the rooster in the oven to brown for about an hour at medium heat.
Remove the turkey from the oven after the time has elapsed, place it in a dish suitable for serving and eat hot.
Oven turkey grilling tools
1- Grilling net:The grill grate is used to lift the poultry off the bottom of the tray. This is to keep it away from liquids and ensure that the air wraps around the ingredients for even maturation. If the grill grate is not used, the bottom of the turkey or chicken will absorb liquids and will not be as crisp as the top.
2- Meat moisturizing tube:
Similar to the old and unsafe way of scooping broth with a kitchen spoon and pouring it over the meat, this tube provides you with a safe, easy, and accurate moisturizing technique. Simply pull the tray out of the oven, pick up the broth or liquids through the tube and distribute it abundantly to the turkey to keep it moist and delicious. This tube may also be used to distribute mixtures and broths for other recipes.
2- Meat moisturizing tube:
Similar to the old and unsafe way of scooping broth with a kitchen spoon and pouring it over the meat, this tube provides you with a safe, easy, and accurate moisturizing technique. Simply pull the tray out of the oven, pick up the broth or liquids through the tube and distribute it abundantly to the turkey to keep it moist and delicious. This tube may also be used to distribute mixtures and broths for other recipes.
3- Meat seasoning syringe:
The best and most accurate way to add flavor and moisture return to roast turkey meat. The marinade is injected into four locations of the turkey: right chest left chest and thighs. It is preferable not to stitch the syringe with more than one point, but to stitch in the right chest, for example, enter in the maximum, inject a little marinade and then pull the syringe slightly up and is shifted towards another, and then inject the new side and repeats the process.
4- Thermometer:
One of the most important tools for grilling in the oven, especially when cooking poultry, because it must be fully cooked, unlike red meat. For example, the best indicator of turkey maturity is its internal temperature and not the duration of its cooking, so when the internal temperature of the turkey reaches 85-90 degrees Celsius, it is fully cooked. Your best choice is a gauge that combines meat and oven thermometer for its versatility.
5- Cooking thread:
The thread is used to tighten and fasten the thighs and wings of poultry to be attached to the body of the hen or turkey. This is to ensure that all its parts mature evenly. If these ends are not tied, they may burn and cook excessively. It is also used to bind the meat of the roast to maintain its cylindrical shape.
Cook board
Turkey weight Unstuffed turkey Stuffed turkey8 to 12 lbs. (3.6 kg - 5.5 kg) 23/4 to 3 hr. 3 to 31/2 hr.
12 to 14 lbs. (3.6 kg - 6.4 kg) 3 to 33/4 hr. 31/2 to 4 hr.
14 to 18 lbs. (6.4 kg - 8.2 kg) 33/4 to 41/4 hr. 4 to 41/4 hr.
18 to 20 lbs. (8.2 kg - 9.1 kg) 41/4 to 41/2 hr. 41/4 to 43/4 hr.
20 to 24 lbs. (9.1 kg - 11 kg) 41/2 to 5 hr. 43/4 to 51/4 hr.
The above cooking times suggest a cooking temperature of 325°F and are set approximately based on USDA recommendations. Always use a meat thermometer to check the internal temperature of the turkey and stuffing.