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Pickled turkey. Dry the turkey and wipe it inside and out with half an onion. Then give the turkey a full-body massage with salt and black pepper. Put it in the refrigerator and wait for the next day.
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Prepare stuffing
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Prepare dry bread: slice the bread and cut it into dices. Sprinkle some olive oil or butter on the baking tray and throw four or five cloves of garlic. Bake the croutons dry (don't dry them like stones, leave some water)
Knife worker: garlic 1 head cut into pieces (not too fine), onion 2 diced, celery diced, bacon 5 or 6 sliced into small pieces. (Actually, I put some spicy Sichuan sausages in it this year, which tastes good.)
Stir-fry: put butter in the pot, put all the ingredients in step 5 and stir fry. Add garlic and onion to stir-fry until fragrant, then add meat, and finally add celery. Add sage sage or sage powder (forget it if you don't have it, it's usually sold in Jenny Dew). When the celery is a little soft, turn off the fire and let it cool.
Sausage peeling Squeeze out the stuffing and add some yellow wine: raw Italian sausage (pictured), Sicilian sausage with spicy taste I bought, with a slight spicy taste will taste good. No other raw sausage will do. (Taobao sells it), it's really ok without you to come to a catty of minced pork.
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Mixed stuffing: minced meat+fried stuffing+baked dry croutons+nuts+chestnuts+preserved apricots (or dried cranberries)+raw eggs+nutmeg powder+salt+black pepper+rosemary+two handfuls of cheese+a lemon peel and mix well. Secret recipe: the most feared thing about roast turkey is drying! Therefore, the stuffing should be fat and thin, which is why the sausage meat will be just right and taste good. At this time, you can also take a bowl of milk and 4 or 5 slices of sliced bread. Soak in the milk, let the bread fully absorb the milk, take it out, squeeze it half dry, and then put it into the mixed material. Increase moisture and taste. The picture on the right shows rosemary. Just put one in the stuffing. Note: If you choose a tasty sausage, don't use too much salt and pepper. If it is minced meat, you must put enough.
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Fill the chicken: Jamie Oliver's cheats are used at this time! Because the turkey is too big, the chicken breast is often cooked during the roasting process, but the legs are not cooked yet. And chicken breasts dry easily. The solution is to put a layer between the skin and the meat of the chicken breast. The operation method is as follows. Point the head of the chicken at you, lift the skin from the neck, slowly put your hand in, and carefully separate the chicken skin from the chicken breast below. Be careful not to leak it, and don't be too greedy to stab too much on both sides. When it's done, you can fill the belly and under the chicken skin with stuffing.
Handling of drumsticks: This is also a secret book! Chicken legs are hard to taste, and Jamie Oliver's solution is. Make a few small openings in the chicken leg. Wrap a piece of garlic and a small cluster of rosemary in a small piece of bacon and stuff it in a small mouth. Stuff three or four on a chicken leg.
The last work before baking: wrap the tip of chicken wings and the head of chicken legs with tin foil, because it is easy to paste. Stuff your ass with an orange to prevent the stuffing from burning or falling out. Coat the turkey with olive oil and add some salt and pepper. Tie two legs wrapped in tin foil (to prevent them from coming apart) and finally cover the turkey breast with some bacon, so that the skin is not easy to paste. Finally, the whole baking tray is wrapped in tin foil. Get ready to go into the oven
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Start roasting: the roasting time depends on the weight of the whole filled turkey. It is about 20 minutes per catty, and the baking temperature is about 180 degrees. Every oven is different, so you have to explore it yourself. My 6KG turkey stuffed with stuffing has been roasted for almost four and a half hours. After the oven is preheated, put the turkey in, roast it for an hour, and then add red wine one after another. Red wine can keep moisture and enhance the taste. See for yourself how much, don't exceed half a bottle.
Baked potatoes and carrots: add olive oil to the bottom of the baking tray, and a garlic is broken, keeping the skin, shredding onions, peeling potatoes and carrots and throwing them in, black pepper, salt and a handful of rosemary. Heat up and down 180-200 degrees or so, and it will be cooked. You can scoop one or two spoonfuls of turkey gravy in the middle, which is absolutely delicious! !
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Gravy: Cook the collected roast turkey juice, add some chicken soup (forget it) and starch to make it sticky. Add chicken soup (or something like thick soup treasure) in case you don't have enough juice. Just boil it thick.
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Serve: slice the turkey, dig two spoonfuls of stuffing, and serve with roasted carrots and potatoes. Pour some sauce on it. Serve with a spoonful of cranberry sauce or French yellow mustard. Stop eating and crying ...