Поддържането на вашата птица сочна не е толкова трудно – всичко, от което се нуждаете, е правилното подправка и наистина голям хладилник. Пресяването е първата стъпка в рецептата за печена Турция.
Източник: Марта Стюарт Ливинг, ноември 2007 г.
добив
Съставки
инструкции
Бележките на готвача
Турция трябва да се накисва за около 24 часа, така че планирайте съответно.
Maintaining your juicy bird is not that difficult – all you need is the right seasoning and a really big refrigerator. Brining is the first step in the recipe for roasted turkey. Source: Martha Stewart Living, November 2007. Make enough salt for an 18- to 20-pound turkey. Ingredients: 28 cups of water, 1 1/2 cups of kosher salt, 6 bay leaves, 2 tablespoons of whole coriander seeds, 1 tablespoon of dried juniper berries, 2 tablespoons of whole black pepper, 1 tablespoon of dill seeds, 1 teaspoon of black or brown mustard seeds, 1 fresh whole turkey (18 to 20 pounds), dry-brined, neck and giblets reserved for stock, black stock for gravy, 1 bottle of dry Riesling, 2 medium onions, thinly sliced, 6 cloves of garlic, crushed, 1 bunch of fresh thyme. Instructions: 1. Prepare 1 liter of water, salt, bay leaves, and spices to boil, stirring until the salt dissolves. Let cool for 5 minutes. 2. Place a 5-gallon container with a large baking bag or oven. Place the turkey in the bag. Add the salt mixture, leave 6 drops (24 cups) of water and the remaining ingredients. Bag to tie; if the turkey is not submerged, load it with a plate. Refrigerate for 24 hours. Chefs notes: The turkey should be brined for about 24 hours, so plan accordingly.
26.04.2023 @ 20:42
Maintaining your juicy bird is not that difficult – all you need is the right seasoning and a really big refrigerator. Brining is the first step in the recipe for roasted turkey. Source: Martha Stewart Living, November 2007. Make enough salt for an 18- to 20-pound turkey. Ingredients: 28 cups of water, 1 1/2 cups of kosher salt, 6 bay leaves, 2 tablespoons of whole coriander seeds, 1 tablespoon of dried juniper berries, 2 tablespoons of whole black pepper, 1 tablespoon of dill seeds, 1 teaspoon of black or brown mustard seeds, 1 fresh whole turkey (18 to 20 pounds), dry-brined, neck and giblets reserved for stock, black stock for gravy, 1 bottle of dry Riesling, 2 medium onions, thinly sliced, 6 cloves of garlic, crushed, 1 bunch of fresh thyme. Instructions: 1. Prepare 1 liter of water, salt, bay leaves, and spices to boil, stirring until the salt dissolves. Let cool for 5 minutes. 2. Place a 5-gallon container with a large baking bag or oven. Place the turkey in the bag. Add the salt mixture, leave 6 drops (24 cups) of water and the remaining ingredients. Bag to tie; if the turkey is not submerged, load it with a plate. Refrigerate for 24 hours. Chefs notes: The turkey should be brined for about 24 hours, so plan accordingly.