يستخدم طلاء الزنجبيل-الزبدة-شراب القيقب في النصف ساعة الأخيرة من الطهي للحصول على أفضل نكهة.
المصدر: مارثا ستيوارت ليفينغ ، تشرين الثاني / نوفمبر 1998
حصص
مكونات
الاتجاهات
ملاحظات كوك
بعد أول 30 دقيقة من التحميص ، إذا لم يتراكم أي زبدة في صينية التحميص ، تذوب 4 ملاعق طعام من الزبدة غير المملحة وتضاف 3 ملاعق كبيرة من الديك الرومي. مع هذا الخليط.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the topic in Arabic to English:
“Ginger-butter-maple syrup is used in the last half hour of cooking to get the best flavor. Source: Martha Stewart Living, November 1998. 10 servings. Ingredients: 1 fresh turkey, 14 pounds, neck and giblets reserved for stock. Salt and freshly ground black pepper. Cornbread stuffing. 6 tablespoons unsalted butter. 1 tablespoon minced fresh ginger. 1/4 cup pure maple syrup. 1 1/2 tablespoons all-purpose flour. 1 cup Riesling wine. 2 cups homemade turkey stock, or low-sodium canned chicken broth, skimmed of fat. 2/3 cup seedless red and green grapes, halved. Directions: 1. Preheat oven to 425 degrees with rack in lowest position. Wash turkey inside and out with cold running water, and pat dry with paper towels. Fold wing tips under body. Generously season neck cavity, body cavity, and bottom cavity with salt and pepper. 2. Fill neck cavity loosely with stuffing. Using wooden skewers or toothpicks, secure skin flap. Hold turkey upright, and fill body cavity with stuffing. Pull legs together, and tie with kitchen twine. Pile on extra stuffing so that it bulges from cavities. Sprinkle generously with salt and pepper over bird, and place on rack in roasting pan. 3. Cut a double layer of cotton cheesecloth to fit over entire turkey. Melt 4 tablespoons butter. Dip cheesecloth in butter, and let soak completely. Fold cheesecloth over turkey. 4. Roast turkey in oven, basting every 30 minutes with accumulated pan juices and melted butter. After 30 minutes, reduce heat to 350 degrees and cover bird with a large piece of aluminum foil; roast 30 minutes more. Re-baste. Continue roasting, basting every hour, until an instant-read thermometer inserted into thickest part of thigh registers 180 degrees and 170 degrees in breast, about 3 hours. 5. During last half hour of roasting, place grated ginger in a small double layer of cheesecloth. Squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat mixture until butter melts and mixture boils. Remove
27.04.2023 @ 15:43
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the topic in Arabic to English:
“Ginger-butter-maple syrup is used in the last half hour of cooking to get the best flavor. Source: Martha Stewart Living, November 1998. 10 servings. Ingredients: 1 fresh turkey, 14 pounds, neck and giblets reserved for stock. Salt and freshly ground black pepper. Cornbread stuffing. 6 tablespoons unsalted butter. 1 tablespoon minced fresh ginger. 1/4 cup pure maple syrup. 1 1/2 tablespoons all-purpose flour. 1 cup Riesling wine. 2 cups homemade turkey stock, or low-sodium canned chicken broth, skimmed of fat. 2/3 cup seedless red and green grapes, halved. Directions: 1. Preheat oven to 425 degrees with rack in lowest position. Wash turkey inside and out with cold running water, and pat dry with paper towels. Fold wing tips under body. Generously season neck cavity, body cavity, and bottom cavity with salt and pepper. 2. Fill neck cavity loosely with stuffing. Using wooden skewers or toothpicks, secure skin flap. Hold turkey upright, and fill body cavity with stuffing. Pull legs together, and tie with kitchen twine. Pile on extra stuffing so that it bulges from cavities. Sprinkle generously with salt and pepper over bird, and place on rack in roasting pan. 3. Cut a double layer of cotton cheesecloth to fit over entire turkey. Melt 4 tablespoons butter. Dip cheesecloth in butter, and let soak completely. Fold cheesecloth over turkey. 4. Roast turkey in oven, basting every 30 minutes with accumulated pan juices and melted butter. After 30 minutes, reduce heat to 350 degrees and cover bird with a large piece of aluminum foil; roast 30 minutes more. Re-baste. Continue roasting, basting every hour, until an instant-read thermometer inserted into thickest part of thigh registers 180 degrees and 170 degrees in breast, about 3 hours. 5. During last half hour of roasting, place grated ginger in a small double layer of cheesecloth. Squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat mixture until butter melts and mixture boils. Remove