Step 1: Prepare the marinade for the turkey.

You can make any English-style turkey marinade, but one of the most common and traditional marinades is the orange-apple marinade. It is often used to cook Christmas turkey. To begin with, rinse 3 oranges under running water, then dry them with paper kitchen towels, lay them one by one on a cutting table, cut off the places where the inflorescences and stalks were attached, now it will be easier for you to cut off the top layer of the skin.

For marinade, you do not need a small zest, therefore, with an ordinary kitchen knife, cut the skin from citrus fruits without touching the flesh.

Now prepare all the other ingredients that you will need to prepare the fragrant mass. Using a measuring cup, separate the desired amount brown sugar and coarse salt. Lay the bay leaf, black peppercorns, fresh rosemary leaves and peeled garlic on a cutting board.

Turn on the stove to a medium level and put a large 9-10 liter saucepan on it. Pour apple juice into it, you need about 750 milliliters in total, but even if you use 1 liter, you still can't go wrong. Bring the juice to a boil.

And immediately pour in the right amount of clean distilled water, which you previously boiled and cooled to room temperature.

Then add salt to the pot.

Pour in brown sugar.

Now a spicy bay leaf.

For pleasant aroma rosemary leaves.

For spiciness, black peppercorns.

And this bouquet of herbs and spices will be complemented by fragrant orange peel.

Bring the liquid with herbs and spices to a boil, stirring occasionally and removing foam from the surface with a slotted spoon. Then turn off the stove and cover the pan with a lid, do not digest the marinade, it should be infused with spices and other ingredients, absorbing all their smell. Let the marinade cool completely to room temperature. This will take approximately 2 hours, during which time prepare the turkey.

Step 2: Prepare the Turkey.

Before marinating, you must be sure that the turkey has warmed to room temperature. If you purchased a frozen bird, put it in a bowl and leave it in the refrigerator overnight, and in the morning take it out of the refrigerator and let it warm to room temperature. Lay the thawed turkey on a cutting board, remove the giblets from it and cut off the neck with a sharp knife.

Then clean it from small feathers that may have remained in the skin. After that, thoroughly rinse the bird under running cold running water from all sorts of contaminants inside and out. Now dry the turkey with paper kitchen towels, it is very important that its surface is dry both inside and out.

Step 3: Marinate the Turkey.

Take a large zippered plastic bag and place the dried turkey in it.

Holding the edges of the bag with your hand, pour all the marinade into it with a glass. Do not leave not a drop of fragrant mixture in the pan, put even orange peels in the bag.

Close the bag with a zipper, and put it together with the bird in a deep pan with the seam up, so that if the bag is opened, the marinade will not spill out. Put the pot in the fridge and marinate the bird from 16 to 24 hours. Yes, it will take quite a long time to marinate, but believe me, you have not eaten a more tender turkey.

Step 4: prepare the filling.

Preheat oven to 180 degrees Celsius. Rinse green onion, peeled onion, apple and lemon under running water. Cut the lemon into 2 parts and squeeze the juice from them with your hand into a deep bowl. Shake green onions over the sink to remove excess liquid, place on a cutting board, finely chop and transfer to a bowl with lemon juice. Cut the core of the apple, remove the stalk, lay on a cutting board and cut into small cubes with an approximate diameter of up to 5 millimeters. Send the sliced \u200b\u200bto the onion, add almonds with raisins there. You have a fruit mass. The onion remains, lay it on a cutting board, cut into a medium cube with a diameter of up to 7 millimeters and transfer the vegetable to a plate.

Place as much as you need on a cutting board. white bread and cut it into layers up to 1 centimeter thick. Then place the slices of bread on a non-stick baking sheet and place it in the preheated oven. Dry the bread for 5 - 8 minutes until light golden brown.

While the bread is drying, pass the turkey liver washed under running water through an electric meat grinder directly into a deep bowl.

When the bread is dry, remove the baking sheet from the oven with a kitchen towel, let the breadcrumbs cool and chop them into smaller pieces with a sharp knife.

Smoked bacon, lay on a cutting board and cut into cubes with an approximate diameter of up to 1 centimeter. Turn the stove on to medium and place a frying pan on it. Place the chopped bacon in a heated container and simmer it until cracklings. Then pour half of the pork fat into a deep bowl, you will need it later.

Put the pan back on the stove and throw in the remaining fat, chopped onion, fry it until golden brown along with the cracklings, stirring with a kitchen spatula for 3 - 4 minutes.

After that, add chopped turkey liver to the pan and simmer the ingredients together until the by-product acquires a gray tint. Then transfer the stewed ingredients into a bowl with fruit mass, add salt, ground black pepper, chopped dried bread to taste and mix the mass with a tablespoon until smooth. You should get a mashed filling of a figurative consistency.

Step 5: Stuff and brush the turkey with oil.

Remove the marinated turkey from the bag, you will no longer need the marinade, you can pour it out. Rinse the bird under running cold water to remove excess salt and again, very carefully dry it with paper kitchen towels to remove excess liquid.

Stuff the turkey with the stuffing. Lift the skin on the breast and make a small longitudinal cut so that you get a pocket. Lower the strip of skin between the turkey legs and put it on the shins, thus holding the turkey thighs together. Then brush the surface of the bird with the right amount of butter, making sure not to miss a single piece of turkey.

Step 6: prepare the vegetable pillow and roast the turkey.

Increase the oven temperature up to 220 degrees Celsius. While the oven heats up, rinse the peeled onions, carrots, celery stalks, and thyme sprigs under running water. Lay the ingredients one by one on a cutting board and chop into large pieces of arbitrary shape and diameter.

After that, transfer the chopped vegetables to a deep roaster or a deep cauldron.

Then put the stuffed turkey on top of them, pour in 2 cups of broth or clean distilled water and cover the container with a lid. Place the chicken casserole in the preheated oven and roast the turkey for 2 hours.

In 2 hours, using a tablespoon, mix the remaining fat from the bacon and all the spices for watering indicated in the ingredients in a deep bowl. Open the stove with a kitchen towel and remove the lid from the roaster. From all sides, pour the resulting mixture over the turkey, spreading it on the surface of the bird in an even layer with a baking brush.

Put the turkey back in the oven, but this time leave the lid off the roaster. Roast the bird again 1 hour. Roasting time depends on the weight of the turkey, for each 500 grams 30 minutes. After the required time has elapsed, turn off the stove and let the bird cool a little right in the oven, it’s enough 10 - 15 minutes. Then remove the baking sheet from the oven with a kitchen towel, carefully transfer the turkey to a large flat dish using a kitchen spatula, and serve with a double-pronged fork and a sharp kitchen knife. Optionally, you can put vegetables that were baked with it around the turkey.

Step 7: Serve the turkey in English.

The turkey in English is served hot, laid on a large flat dish or in a roaster in which it was baked. Immediately before serving, the bird is poured with juice, which she let out during baking.

By tradition, this bird is not cut into more than 10 parts: 2 legs, 2 thighs, 2 forearms and 2 breasts, cut into 2 halves. As a side dish, baked vegetables that were cooked with turkey, fresh vegetable salad, boiled rice, boiled potatoes or mashed potatoes are suitable for this dish. An ideal aperitif for turkey is sweet red wine, ideal non-alcoholic drinks are juice from red or green grapes, or pomegranate juice. Enjoy! Bon Appetit!

- - The spices indicated in this recipe are not critical, you can process the goose with any other spices you like that are suitable for poultry dishes.

- - You can add a tablespoon of honey to the topping for watering, this ingredient will give the bird's crust a richer dark shade.

- - For baking, you can use a regular non-stick baking sheet. Line it with aluminum foil, then lay the vegetable pad, turkey and cover the still raw dish with a sheet of aluminum foil so that there are no gaps. After 2 hours, remove the foil and continue cooking the poultry as directed in the recipe.

- - In an old bird, the meat is tougher, if you purchased such a turkey, it is advisable to pierce it with a toothpick or wooden skewer in several places so that the meat is better baked.

More meanings of this word and English-Russian, Russian-English translations for the word «TURKEY» in dictionaries.

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TURKEY - well. turkey(-hen)
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TURKEY - female Turkish
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TURKEY - female turkey w. turkey(-hen)
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TURKEY - turkey turkey
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TURKEY BUZZARD - zool. turkey vulture
TURKEY-HEN - turkey
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THANKSGIVING - noun. 1) thanksgiving service 2) thanksgiving ∙ Thanksgiving Day amer. ≈ Thanksgiving Day (an official holiday in memory of the first colonists of Massachusetts, ...
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FOWL - 1. noun 1) rare. bird (also collected); game Syn: bird 2) a) poultry (common chicken or rooster; in ...
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FIXING - noun 1) establishment 2) fixing 3) equipment ∙ - fixing of price - fixing rate - fixing price price fixing ...
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BUZZARD - noun; zool. buzzard (zoology) buzzard (Buteo gen.) (americanism) (cinematic) (professionalism) bad shot (colloquial) horn; siren (Americanism) bell (dialecticism) fool, ...
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TURKEY-HEN - Turkey
WILD TURKEY - Common turkey
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TURKEY VULTURE - Turkey Vulture
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OCELLATED TURKEY
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TURKEY - noun 1) turkey; turkey etc. cool to carve a turkey - carve a turkey carcass to roast a turkey - fry ...
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TURKEY - noun 1) turkey; turkey etc. cool to carve a turkey - carve a turkey carcass to roast a turkey - fry a turkey to stuff a ...
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TURKEY - turkey, turkey Large bird, found in the wild only in North America. The first colonists called it "Turkish chicken". Wild…
TURKEY - turkey, turkey Large bird, found in the wild only in North America. The first colonists called it "Turkish chicken". …
TURKEY-BUZZARD - zool. turkey vulture (Cathartes aura) (zoology) turkey vulture (Cathartes aura)
TURKEY
New large English-Russian dictionary

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Free online English dictionaries and words translations with transcription, electronic English-Russian vocabularies, encyclopedia, Russian-English handbooks and translation, thesaurus.

Needless to say, this is a traditional dish for meeting Christmas? I think not .. How to cook a turkey - there are many ways .. I will tell you how I cook it, but they taught me how to cook it in this way in England.

Cooking method:
1. The onion is cut into several parts, it is not necessary to peel the onion from the husk, a sprig of rosemary, who loves garlic (you can also with the husk), bay leaf - all this is sent to a baking sheet where the turkey will be baked ..

2. The turkey is smeared on top with butter at room temperature, salted and peppered (it must be smeared with oil and spices inside)

3. Transfer the turkey to a baking sheet, pour 2 and a half glasses of white wine .. (I have a turkey weighing 8 kg) .. Up to 10 kg, it is advised to cook in the oven for about 4 hours, if the turkey is overweight - 5, or even all 6 hours needed..

4. Further, the British recommend covering the turkey immediately with parchment paper (for baking), then with foil (the foil is not thin! They are specially sold for baking game) and sent to bake in the oven at a temperature of 190 degrees, while heating the oven is not necessary, as we often do when cooking.. Here: turkey in the oven and turn on the temperature. I had it for 3 and a half hours there. I also tie up the legs of the turkey so that at the temperature in the oven it is whole and not burst, then you can untie it - the shape of the bird will remain beautiful.

This is how I got it to remove the foil and paper after 3 and a half hours .. She also gave the juice from which the British make a very tasty gravy - gravy is called .. I will tell you in a note how it is prepared;)

5. The next step in cooking the turkey is to return it to the oven for an additional half hour, while the temperature in the oven must be added - up to 200 degrees, so that the turkey is covered with a beautiful crisp

Turkey is ready! - Christmas is starting to enter your house.. Fragrances.. Mmmmm

The turkey is very tender, not dry! - juicy and soft, beautiful and appetizing .. Leave it to cool a little in the form, then with the help of a spatula and a fork "transplant" the bird)) on a dish .. decorate at your discretion - and on the table, celebrate the holiday :)

*** Note ****, or how to cook gravy (gravy) from the juices that the turkey gave us when cooking: after the turkey has been transferred to the dish, pour the extracted juice into a saucepan, add about a glass of water to it, leave to boil over low heat, and at this time, dilute 4 tbsp. tablespoons of flour butter(50 g), or rather, it’s more correct to say - grind .. introduce the resulting flour mass in small portions into the liquid and stir well with a whisk until thickened .. You can add a spoonful of mustard (if someone likes sloppy) and, of course, 1 teaspoon of cream (or sour cream)..
Gravy is ready..

They are watered by the British vegetables, potatoes and the bird itself, and they are also poured into Yorkshire puddings (in the photo I have them with filling) - also an English traditional dish, which is prepared from batter, made from flour, eggs and milk - such as donuts - very delicious.

I wish everyone magical Christmas days, pleasant winter moments with friends and acquaintances for traditional dishes and festive tables, with wishes, toasts and smiles from kindness and love for each other! - with respect to you, - Victoria Millington.

to begin with, Christmas is a religious holiday. The word Christmas means Christ's Mass that is the celebration of the birth of Jesus Christ. That is why many people go to church on that day. Christmas is celebrated in all countries but in a different way. In Europe it is celebrated on the 25th of December.

As usual people decorate their houses and light candles on the Christmas Eve. There is a tradition to decorate the christmas tree with baubles, glass balls, toys and tinsel. It started in Germany in the 16th century.

The legend says that Martin Luther, an important Christian leader, was walking home through the forest one Christmas Eve. Suddenly he looked up and saw a beautiful starlit sky. The stars looked like if they were shining on the fir tree branches. When he came home, he put a small fir tree inside his house and decorated it with lighted candles. In England this tradition was introduced by Prince Albert, the German husband of Queen Victoria.

The English people also hang mistletoe on the doors of their homes. They believe that this plant has magical powers. It can help peaceful and friendly people come in and keep out witches or evil spirits. They put presents under the Christmas tree and still hang stockings at the bedside of their children. The Father Christmas is sure to come at night through the chimney.

In the old times in England people in the streets sang. The most famous is O Holy Night.

Translation of the text about Christmas:

Let's start with the fact that Christmas is a religious holiday. The very word Christmas means celebration of the birth of Christ . That is why many people go to church on this day. Christmas is celebrated in different countries differently. In Europe, Christmas is celebrated on December 25th. Usually people decorate their houses and light candles on Christmas Eve. There is a tradition of decorating a Christmas tree for Christmas. It originated in Germany in the 16th century. According to legend, Martin Luther, a famous religious preacher, was walking home through the woods one Christmas evening. And then he looked up and saw a beautiful starry sky. The stars were visible through the branches of the trees, seemed to hang on them. When the preacher came home, he took a small Christmas tree and decorated it with lit candles. From Germany, this custom of decorating a Christmas tree was brought to England by Prince Albert, the husband of Queen Victoria, a German by birth.

In Europe, and especially in England, it is still customary to hang mistletoe on the door on Christmas days. This plant is believed to have magical powers. It lets good people in and keeps evil people away from your door. evil spirit. Also at Christmas, people hang stockings at the head of their children's bed. Santa Claus will definitely come to put gifts in them.

The English people have a special menu for this holiday. They cook Christmas Turkey and Christmas pudding. Try to cook the Christmas Turkey on Christmas Day! Here is the receipt.

Traditional Christmas Roast Turkey
(One Turkish)
30 g butter, melted
200 g cooked rice
200 g minced pork
2 large onions chopped
1 large grated carrot
1/2 bunch parsley, chopped
Juice of 1/2 lemon
100 g sultanas
Salt and pepper to taste

Frozen turkey must be thoroughly thawed before cooking in a cool place. Do not thaw the bird in the refrigerator or in hot water.
Wash the turkey under cold running water, then pat dry with absorbent kitchen paper.
Place all the stuffing ingredients in a large bowl and mix well.
Fill the turkey with 1 /3 of the stuffing. Do not pack tightly or the skin may split during cooking. Shape remaining stuffing into little balls, stew them.
Truss the turkey.
Place the turkey in a large roasting pan. Brush all over with melted butter and season with salt and pepper. Roast in oven for 2y 4 - 2 3 / 4 hours.
Remove trussing strings and place the turkey on a dish. Arrange stuffing balls and herbs around the turkey.

Christmas fried Turkey, stuffed rice and vegetables
(Traditional recipe)
big turkey
30 g butter, melted
200 g boiled rice
200 g minced pork
2 large onions
1 large carrot
1/2 bunch parsley, finely chopped
Juice of 1/2 lemon
100 g seedless raisins
1 large sour apple, peeled and cored, cut into small pieces
Salt and pepper to taste

Defrost the turkey in a cool place for 20-30 hours, but not in the refrigerator or in warm water. Wash her out cold water then dry with a kitchen paper towel.
Place all filling ingredients in a large bowl and mix well.
Stuff the turkey with 1/3 of the filling. Do not put the stuffing too tightly, otherwise the turkey skin may burst when frying. Cut the rest of the filling in the form of meatballs and stew them separately. Tie the wings and legs of the bird.
Place the turkey on a large baking sheet, drizzle with oil, and sprinkle with salt and pepper. Roast in the oven 2’/4 – 2 3/4 hours.
Remove the threads, put the turkey on a dish, meatballs and greens around it.

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Turkey in English

TECHNICAL AND TECHNOLOGICAL CARD № Turkey in English

APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Turkey in English produced by the facility Catering.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

	Gross	Net
Turkey	935	685
Lemon	50	45
Smoked bacon	50	50
Onion	120	101
Walnut almond	100	60
Raisin	100	98
Apples	80	70
Eggs	2 pcs.	80
Milk	80	80
wheat bread	100	100
Sage	5	5
Paprika	5	5
Caraway	3	3
Ground black pepper	0,1	0,1
*Exit*

4. TECHNOLOGICAL PROCESS

The turkey carcass is salted and peppered inside and out. The bacon is cut into cubes and melted. Turkey liver, onions are chopped and everything is fried in melted bacon.

White bread is dried, cut into cubes and mixed with liver, chopped almonds, raisins, apples, eggs, sage, cumin and lemon. The turkey is not stuffed very tightly with the prepared stuffing. Then sprinkle it with lemon juice and grease with paprika mixed with melted fat. Wrap the turkey in foil and roast in the oven for 3 hours. 40-45 minutes before the end of frying, the foil is removed.

REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR TS 021/2011)