Urte-Brændt Tyrkiet med Kastanje-og-Pølse Fyldning

Tyrkiet er stegt med persille og salvie forlader gemt under huden for ekstra smag.

Kilde: Martha Stewart Living, november 2004

Serverer 10 til 12

Udbytte

ingredienser

1 hel kalkun (16 til 18 pund), giblets fjernet, kalkun bragt til stuetemperatur (højst 2 timer)
1 stav (1/2 kop) usaltet smør, stuetemperatur
Kosher salt og friskmalet peber
8 små stege frisk flad-persille
12 friske salvie blade
5 kopper Chestnut-and-Sausage Fyldning

Kørselsvejledning

1.

Forvarm ovnen til 425, med rack i nederste tredjedel. Skyll kalkun inde og ude, og klapp tørre med papirhåndklæder. Placer på et stativ i en stor stegepande.
2.

Bland 4 msk smør med 2 teskefulde salt; sæson med peber. Løsn kalkunens hud ved kropsdelens ende med fingrene; spred blandingen under huden hele tiden (nå så langt tilbage som muligt).
3.

Skub forsigtigt 3 persilleplader under huden på hver side af kalkunbrystet (brug en bordkniv til at skubbe dem så langt som muligt og holde bladene fladt). Løsn halshuden; glide en persille sprig på hver side af toppen af brystet. Gentag med salvie blade, placere 4 blade på hver side af brystet og 2 blade på hver side af brystet.
4.

Gnid kalkun med resterende 4 spiseskefulde smør. Drys med 1 tsk salt; sæson med peber. Løst spiser kropshulrum med 4 3/4 kopper stuffing, og
halshule med 1/4 kop. Tie tromler sammen løst med køkken garn. Fold halshud under kroppen, og fastgør med tandstikker. Tuck vingespidser under vinger.
5.

Steg kalkun 30 minutter. Baste Tyrkiet; reducer ovntemperaturen til 350. Fortsæt med at stege, indtil et øjeblikkeligt termometer indsat i tykkeste del af låret (undgår knogler) registrerer 180, og fyld registrerer 165, 2 til 3 timer. (Hvis huden mørkere for hurtigt under stegning, telt med folie.)
6.

Lad kalkun hvile 20 minutter før udskæring. Efterlad juice i stegepande for at gøre sovs.

One Comment

Juan
27.04.2023 @ 15:58

As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text in English for you.

Turkey is roasted with parsley and sage, leaving it hidden under the skin for extra flavor. Source: Martha Stewart Living, November 2004 Serves 10 to 12 Yield Ingredients 1 whole turkey (16 to 18 pounds), giblets removed, turkey brought to room temperature (no more than 2 hours) 1 stick (1/2 cup) unsalted butter, room temperature Kosher salt and freshly ground pepper 8 small sprigs fresh flat-leaf parsley 12 fresh sage leaves 5 cups Chestnut-and-Sausage Stuffing Directions 1. Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack in a large roasting pan. 2. Mix 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen turkey skin at body end with fingers; spread mixture under skin, being careful not to tear it (go as far back as possible). 3. Gently slide 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible and keep leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of legs. 4. Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, and neck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings. 5. Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin is browning too quickly during roasting, tent with foil.) 6. Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy.