Turkey is considered a dietary product, as It contains virtually no fat. But this feature also has a flip side: when cooking, the meat is dry and hard. Soaking in brine for 12-24 hours eliminates this drawback. Therefore, you need to start cooking the bird a day before the expected serving.
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You will need
-
- Turkey;
- 1 tbsp. basmati rice;
- 1 tbsp. wild rice;
- 0.5kg half-smoked sausage;
- 0.5 kg of brisket;
- sour cream;
- 2-3 petioles of celery;
- allspice and black peas;
- coriander;
- salt
Instruction manual
1
Wash the bird, remove the remnants of feathers and fluff. Gut it. Chop off the legs to the lower leg, neck, and tips of the wings. Place the carcass in a pan and fill with water so that from the turkey to the edge of the water is 4-5 cm. Remove the carcass from the water.
2
Add salt to the water at the rate of 1 tablespoon of salt without a slide in 1 liter of water. Wash and chop celery. Put it in a pickle. There, add 1 tablespoon of allspice and black pepper, a teaspoon of coriander. Boil the brine for 10 minutes.
3
Cool the spiced water to room temperature. Place the turkey carcass back up in the pan. Press down with a little oppression so that it does not pop up. Close the lid and put in a cold place for a day.
4
Mix basmati and wild rice (for lack of such rice, regular long-grain is also suitable), rinse. In a separate pan, put the rice mixture, pour 3 cups, brought to a boil, water, salt and cook for 15 minutes over medium heat. Drain the remaining water and cool the rice.
5
Dice the brisket and onion. Fry them in a pan for about 15 minutes. And then add the sausage, sliced in pieces of 1.5-2 cm. And fry for another 2-3 minutes. Stir everything with rice. Salt and pepper to taste. Cool the filling and put it in the refrigerator until tomorrow.
6
The next day, remove the turkey from the brine, pat dry with a paper towel. Fill the bird with stuffing from the neck and abdomen and sew the holes. Sour cream over the carcass. Place it in a sleeve and bake in the oven until golden brown for about 3 hours at a temperature of 180 ° C.
7
Remove the turkey from the oven. Let it brew for 20 minutes. Remove the threads. Take out the filling. Cut the meat into portioned portions. Lay it and the filling on the dish.
note
Before cooking a turkey, it must be completely thawed. This is best done gradually on the top shelf of the refrigerator. For a carcass weighing 4 kg, this operation will take about two days.
Useful advice
To prevent the sleeve from bursting, pierce it in several places with a toothpick before baking.