Turkey, also known as the seven-faced bird or spit-roasted chicken, is a type of poultry native to North America. Turkeys are larger than the average chicken, up to 10 kilograms or more. According to tradition, Americans cook turkeys for Thanksgiving and Christmas. Similar to other chicken-like birds, the female is smaller than the male and less colorful. With a wingspan of up to 1.5-1.8 meters, turkeys are the largest bird in local open woodlands and are difficult to confuse with other species. There are two species of turkey: the wild turkey, which is found in North America, and the eye-spotted turkey, which is found in Central America. The modern domestic turkey is derived from the domestication of local wild turkeys by the native people of Mexico.

Make as follows:

Ingredients 1: 1 American turkey about 16 pounds, 15 grams of peppercorn salt

Ingredients 2: Spice bundle includes 150 grams of carrots, 150 grams of onions, 60 grams of celery, 2 leaves of cinnamon, 5 grams of thyme, 60 grams of garlic scapes

Ingredients 3. Stuffing: 6 slices of toast, 80cc of milk, 500g of chicken liver, 700cc of stock, 300g of chestnuts, 60g of red onion, 10g of thyme, 6g of oregano, 60cc of red wine

Ingredients 4: American turkey sauce includes 1000cc of American turkey bones, 2,000cc of water, 70g of tomato paste, 40g of butter, 50g of high gluten flour, gizzard 250g

Ingredients 5: 1 jar of cranberry sauce

Practice:

1, American turkey washed and rubbed with pepper and salt, the belly stuffed with spice bundles.

2, the toast to the edge, add milk soak soft, add chicken liver, chestnuts and red onion stir fry, add broth to wait for the chestnuts to smother until rotten, into the thyme, oregano and red wine, with medium heat to the juice to dry, and then all the ingredients stuffed into the abdomen of the U.S. turkey.

3. Roast the American turkey in the oven at 250°C for about 40 minutes, wrap in aluminum foil, and bake at 150°C for another 50 minutes.

4. Take out the spice bundle, chop it into pieces, add the American turkey bones, water and tomato paste and cook for 40 minutes to make 2000cc of American turkey stock. Butter and high? Flour sautéed, added to the turkey sauce, and then add the sliced gizzards, that is, become the American turkey sauce.

5. Cut the cranberry sauce into 1-centimeter-long, 5-centimeter-thick, wide slices of about 3 grams.

6. Place the American turkey on a plate, remove the stuffing from the belly and place it under the American turkey, drizzle with the American turkey sauce and serve with the cranberry sauce.

Western Christmas Turkey

Ingredients: 4 cups wild rice, 1 tael of mushrooms, 1 tael of celery, 1 tael of carrots, 1 snow-covered turkey.

Seasoning: a good amount of pepper, 1 ampere of 25 grams of butter, a pinch of ciabatta, a good amount of salt, 1 teaspoon of minced garlic, 1 cup of clear chicken stock.

Cooking Method:

1. Wash and de-gut the turkey, marinate with salt and pepper for 30 minutes.

2, wild rice dry water and garlic and other vegetables in butter fried for a few moments, add catsup and seasoning.

3. Add chicken broth and bring to a boil, cook over low heat until half-cooked and allow to cool.

4, put the wild rice stuffing into the turkey cavity, cover the opening with tinfoil, and bake in a gas oven at 8 degrees 230 ° C / 450 ° F for about 2 hours until cooked

Turkey efficacy and role

Turkey is a specialty of the Americas, the nutritive value of the "one high, two low" advantages. "The advantages. A high is high protein content, two low is low fat, low cholesterol, and rich in iron, zinc, phosphorus, potassium and vitamin B. Turkey meat and other meat products compared to the protein content is very high, but the calories and cholesterol is the least; turkey meat fat is unsaturated fatty acids, does not lead to an increase in the amount of cholesterol in the blood; Secondly, the turkey breast of the iron content is also quite high for the physiological period, Secondly, the iron content of turkey breast is quite high, which makes it one of the best sources of iron supply for people during physiological period, pregnancy and injuries that need to be recuperated. Another nutritional feature of turkey meat is that it is rich in tryptophan and lysine, which can help the body to reduce stress and eliminate tension and agitation.

Turkey Preparation Tips

The common turkey subspecies differs slightly from the common turkey of the southeastern and southwestern United States in the color of the feather patches and loin, but the plumage is essentially all black with iridescent sheeny bronzes and greens. The head of the adult male *** , with a dermatome, is normally bright red, but becomes white with a bright blue tinge when excited. Other distinctive features of the common turkey are an elongated red fleshy ornament from the forehead to the bill; a fleshy droop on the throat, and a black, coarsely textured, quill-like tuft of feathers on the breast, called the beard, with a pedunculated spur protuberance. The male can be up to 130 centimeters 50 inches long and weigh up to 10 kilograms 22 pounds, but on average is somewhat lighter; the female is generally half the weight of the male, and has a smaller head tubercle and fleshy droop.

Fire Contraindications to the consumption of chicken

Anyone with real evidence, heat or evil poison is not recommended.