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Turkey rolled in flavored butter with mushroom garnish

Turkey rolled in flavored butter with mushroom garnish

I put some of the butter in the pan, a little more than a quarter, let's say, and I rolled the turkey meat through it a little. Then, I took out the meat and put it in the Zepter bowl (it can also be put in the oven, sprinkled with a little oil, water and salt and pepper. Even a little white wine) for about 5-7 minutes.

I put the finely chopped onion in its pan, until it is golden, I added the mushrooms (I used frozen, a mix with wild sponges, ghebe, etc.), I mixed, and at the end I added 2-3 cloves of garlic. crush the finely chopped dill. I mixed a little more and ready the mushroom stew.

I took out the mushrooms and put the rest of the butter in the pan. I added the crushed garlic, the rosemary and thyme sprigs, but also the parsley. I flavored the butter for 2-3 minutes.

I took the meat out of the Zepter, it was almost done, and rolled it in the flavored butter until it caught a light crust.

I decorated the portion with a rosemary sprig.


6. Turnips stuffed with mushrooms

Necessary ingredients:

- 12 fresh turnips of medium size

How is it prepared?

1. Clean, wash and remove the turnip core.
2. Then boil for 8 minutes in salted water, drain and leave to cool.
3. Season the inside of the turnips with a little salt.
4. In a saucepan add 20 grams of butter and the core of the turnips and leave on low heat for a few minutes until soft.
5. Peel the mushrooms, cut them into cubes, season with salt and pepper and sauté in another 20 grams of butter until the water you leave completely evaporates.
6. Then mix the turnip core with the cooked mushrooms.
7. Preheat the oven to 210 ° C.
8. Fill the turnips with the previously prepared mixture.
9. Grease a pan with a little butter and add the stuffed turnips and put in the oven.
10. Bake the turnips until they become soft enough, then leave to cool and serve with tomato sauce and freshly chopped parsley.


Ingredients for the basmati rice recipe (for 8-10 servings):

  1. Wash the rice with cold water several times, until the water remains clean, and then put it in a strainer to drain the water.

Tip: If time allows, let the rice soak in the water in which we put the juice from half a lemon for at least 30 minutes before cooking. In this way the rice absorbs water and cooks evenly, without breaking. The rice will have a very pleasant lemon aroma and the grains will not crumble and stick together.


Aromatic salad with vegetable garnish

An aromatic salami recipe with vegetable garnish from: salami fillets, extra virgin olive oil, aromatic herbs, zucchini, carrot, celery, onion, tomato, salt and pepper.

Ingredient: />

  • 4 fillets of pikeperch (100 g each)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons herbs (thyme, basil, parsley)

for vegetable garnish:

  • 1 zucchini
  • 1 carrot
  • 1 celery stalk
  • 1 small onion
  • 1 red
  • 2 tablespoons extra virgin olive oil
  • salt and pepper

Method of preparation:

Clean the fish of scales and bones, then cut it lengthwise with a sharp knife. Wash thoroughly and dry the herbs, then chop them very finely. Mix them with 2 tablespoons of oil and spread them on the fish fillets, then cover them with cling film, put them in the fridge and let them marinate for 10 minutes.

Meanwhile, wash and clean the zucchini, carrot and celery. Cut them into equal cubes, including the tomato, from which you removed the seeds.

Heat a non-stick pan, grease it with oil, put the chopped onion in it, leave it for a few minutes, add the carrot and celery, then the zucchini and, towards the end, the tomato. Add salt and pepper to taste.

Fry the fish in a non-stick pan, without oil, or leave it for 5 minutes in the oven heated to 200 ° C, then serve it with the vegetable garnish.


Saute mushrooms with polenta

Saute mushrooms with polenta from: mushrooms, olive oil, balsamic vinegar, garlic, salt, parsley, basil, thyme, water, corn, butter, cheese, arugula.

Ingredient:

  • 1 kg mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, crushed
  • ¼ teaspoon of salt
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • 1 teaspoon dried thyme
  • 4 ½ cups of water
  • 1 teaspoon salt
  • 1 cane malai
  • 3 tablespoons butter
  • ½ cup grated cheese
  • 2 cups of arugula leaves

Method of preparation:

Clean and cut the mushrooms. Wash very well. In a large skillet add olive oil, balsamic vinegar, garlic and incorporate the mushrooms and sprinkle with salt.

Cook for 10 minutes, stirring occasionally, then add parsley, basil and thyme and cook for another 5 minutes.

To make the polenta, in a large bowl combine 3 ½ cups of water and 1 teaspoon of salt and bring to a boil. In a bowl, combine the cup with the remaining water and cornstarch and mix well.

When the water boils, incorporate the cornstarch mixture. Bring to a boil, reduce the heat to low. Cook and stir until thickened. After 5 minutes, add the butter and cheese. Stir and cook for another 8 minutes.


Roast turkey legs in the oven with garlic flavored butter

Roast turkey legs in the oven with garlic flavored butter. How to make turkey in the oven? Roast red and tender turkey legs with garlic, lemon and butter. Turkey recipes. Steak recipes. Recipes with turkey legs.

The other day I found some lower turkey legs. I'm going for a steak! I didn't have time brine (brine & # 8211 see recipe here) to fry them for a few hours so I decided to grease them well with butter under the skin so as to obtain a tender, fragrant and juicy meat. Inspired by Kiev chicken recipe (see recipe here) I made a spicy butter cream, this time using grated lemon peel in addition to garlic and changing the green parsley with dill. Mmmm & # 8230 what fresh flavors!

Bridge: this flavored butter can freeze & # 8211 see here how they do it (keep in the freezer and use for grilled steaks, steaks, etc.).

Baked turkey legs with this fragrant butter come out incredibly tender and tasty! The flesh remains pink and soft and the skin becomes reddish and crunchy. Dreamlike!

What garnish goes next to a juicy steak? Mashed potatoes I was answered in chorus at home. Okay, I'll make you puree. I removed the potatoes from the grill for some time, replacing them with rice, vegetable sauces, etc. So I said to please them, if I still rarely do them. Of course I slammed it together assorted salad full of greens and vitamins.

I recommend another recipe for baked turkey legs with golden potatoes baked directly in the tray & # 8211 see here.

From the quantities below it results approx. 3-4 servings of roast turkey meat in the oven (depending on their size).


Whole turkey in the oven

I assumed it was a big challenge to make a whole turkey, I was wrong and I will repeat the experience. Especially when we're at a large table.

Ingredient:

  • 1 whole turkey, mine weighed 4 kg
  • flavored butter (recipe below)
  • the filling, and it for flavor
  • 2 onions and halves
  • 1 lemon or a small orange cut into 4
  • 1 apple cut into 4
  • 2 was dafin
  • salt, in my case 3 tablespoons
  • water, to me 2.5 l
  • 2 was dafin
  • peppercorns
  • 1 chopped onion fish
  • 4 cloves of crushed garlic
  • 1/2 tablespoon sugar
  • 200 g soft butter
  • 3 tablespoons olive oil
  • 1 teaspoon pepper
  • 5 cloves of crushed garlic
  • a handful of chopped parsley
  • 1-2 tablespoons mixture of turkey spices from the store (or chicken), optional. Find one that will convince you by reading the ingredients. If you do not use this spice mixture, which usually contains salt, add 1 teaspoon of salt.

I bought the cleaned turkey, bibilit, I admit, I put the splinters to clean small stray tulle and they did a better job than the permanent hair removal salons.

It's still a optional stage, but it depends on the time you have available. Patience, the time between the time of purchase and cooking, the space available in the refrigerator, and.

If you're dealing with a country turkey, I'd say consider it.

It happened to me that I bought the turkey (baby grill. What a world!) 3 days before Easter. And I decided it wasn't worth freezing, thawing, and so on.

So I chose to run it through brine. First of all, this brine is also a method of preservation. Which also comes with a bonus of taste and juiciness.

An additional reason was that any lean meat deserves a nudge before cooking. As you have the advantage that you can add various spices to this brine. And the meat is always juicier.

We use on average 1 tablespoon of salt per 1 liter of water.

I checked which pot in the house the bird could fit in.

I measured about how much water it would need to stay covered and I put, in my case, 2.5 l of water heated with about 3 tablespoons of coarse salt never before, 2 bay leaves, peppercorns, 1 chopped onion fish , 4 cloves crushed garlic and 1/2 tablespoon sugar. I kept it on the fire until the salt dissolved and the juice was perfumed a little. I didn't boil it, though, but if you have the patience, you can do it, the brine will catch a more intense and coherent flavor, plus you can rest assured that you boiled the water. Well, at least I didn't go down without explaining myself first. The boring part is that you then have to wait for it to cool down. We don't want to scald the turkey.

I put the turkey in the pot, poured the cold juice over it and left it in the fridge for about 36 hours. Because it didn't fit on the refrigerator shelves, I took out one of the drawers theoretically intended for vegetables and fruits and placed the pot there.

Ideally, the brine should completely cover the meat. I used a plate to keep the turkey dipped in the pot and put a lid on it. However, a few hours later, I would return it to the pot, to make sure that the brine penetrated everywhere, evenly, and that it did not come into contact with the air.

The day before I cooked it, I took it out of the brine and dried it well with kitchen towels.

I prepared the flavored butter, mixing the ingredients: 200 g soft butter, 3 tablespoons olive oil (it is necessary not to burn butter), 1 teaspoon pepper, 5 cloves crushed garlic, a handful of chopped parsley, 1-2 tablespoons mixture turkey spices from the store (or for chicken).

Then I went to the butter massage operation. :)

We gently detach the skin from the turkey's chest, putting our hand under it, being very careful not to break it. We introduce in the wallet formed between the skin and the turkey breast a part of the aromatic butter and we spread it all over the chest. In particular, he needs fat and extra juiciness.

With the rest of the butter, we massage the turkey on the outside, on the inside, in the cavity, everywhere.

I wrapped it and put it in the fridge until the next day.

The next day, I took it out of the fridge about 2-3 hours before putting it in the oven. Yes, you know, so that it reaches room temperature and does not withstand thermal shocks that would damage the tenderness.

The operation of the foil is somewhat messy and it takes patience to even out the aromatic butter a little, which has hardened here and there. But it doesn't take long.

The filling followed. It gives it flavor.

I stuffed in the cavity of the turkey an orange cut into 4, an apple and 2 onions in half. Some extra salt and pepper.

We tie the legs and, if possible, the wings next to the chest.

Put in the oven, on the lowest step, at 170-175 degrees C. With the chest up. We also put a little water (about a cup) in the steam pan and so that it doesn't burn.

I had to cover my chest at some point so it wouldn't burn. I cut a rectangle of baking paper and covered my chest with it.

From time to time, about half an hour, we pour the juice left in the pan over the turkey.

I kept it in the oven for about 2.5 hours. I specify because it depends a lot on the oven.

After this time, I checked the internal temperature of the pulp with a thermometer. It should be around 80 degrees C. It seems to me, however, that the indicator jumped to more. However, a juicy turkey came out. And, yes, well done.

I took the turkey out of the tray and left it to rest in another tray, covered with aluminum foil.

In the tray in which I cooked the turkey, where it left a delicious sauce, I put some potatoes and carrots. Coincidentally, I found purple, orange, yellow carrots, as well as white and purple potatoes.

I raised the oven temperature to 220 degrees C and put the potatoes and carrots, over which I put a powder of coarse salt never before and which I greased on all sides with the juice from the pan. In about 20-30 minutes they were ready.


Baked turkey hammers

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How to make the recipe for Caramelized Apple Garnish with butter and cider & # 8211 for steaks?

Ingredients for caramelized apple topping with butter and cider

I prepared my ingredients: apples, cider, onions, butter, brown sugar.

I prepared a bowl of cold water in which I squeezed the juice from 1/2 lemon. I washed the apples, cleaned them of the seed box and cut them into cubes with the side of approx. 1.5 cm. I immediately put them in the bowl of cold water with lemon so that they do not oxidize. I cleaned and finely chopped the onion.