turkey white wine
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sábado, 11 de junio de 2016
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poultry and game meat
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turkey white wine
Ingredients:
1 thawed turkey 6 to 7 kg. Save the neck and legs to prepare the broth
½ - ¾ cup butter, melted
Branches of herbs (thyme, sage and rosemary)
Water, about 1 ½ cup
sauce
1 large onion
1 ½ cup dry white wine
4 cups turkey broth
1/3 cup flour
salt
Pepper
Preparation:
1. First we clean and wash the turkey inside, outside and dry. Then we bend the neck skin down to close the cavity. We can cook or secure with a toothpick.
2. Place the turkey on a rack in a tray of our oven. What season with salt and pepper and rub with melted butter inside. We can introduce a bunch of herbs in the cavity. We rub the turkey well with the rest of the butter on the outside. And season with salt and pepper.
3. We tie the turkey legs together. Place a piece of foil over the turkey breasts and made sure with a toothpick. This is done so that the turkey is not too brown. Bring the turkey to oven 170 ° C for 1 hour.
4. and added a half cup of water in the baking pan and continue baking for 2 hours, basting with juices every 20 minutes. Aluminum withdraw halfway through cooking paper turkey golden brown. Remove from oven and let cool about 30 minutes.
5. Desgrasamos juice cooking turkey is placed in the tray and then above the burner over high heat. Desglasamos with white wine, scraping the bottom of the tray.
For the salsa:
1. In a pan fry the onion in 3 tablespoons of oil or a little fat was removed to the broth until golden.
2. Incorporate the flour and mix. Add the cooking liquid with mulled wine, moving quickly to avoid forming lumps. We boil and cook for 10 minutes.
3. We add the turkey stock (prepared with turkey neck and legs) until the desired consistency and season with salt and pepper. And ready!
marianyely angulo
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