“Perfect for Christmas and beyond. Five tips for preparing a baked turkey for the festive table: unsurpassedly delicious November 28, 01:30 Share: A baked turkey will definitely decorate the festive table (Photo: platinitwithwendy/instagram) Baked turkey is a traditional dish for various holidays, symbolizing festivity, family warmth and abundance. It is popular in many countries of the world, especially in Great Britain, USA, Canada and Europe. Read also:”, — write on: ua.news
Baked turkey will definitely decorate the festive table (Photo: platinitwithwendy/instagram)
Baked turkey is a traditional dish for various holidays, which symbolizes festivity, family warmth and prosperity. It is popular in many countries of the world, especially in Great Britain, USA, Canada and Europe.
For Thanksgiving or Christmas. Secrets of cooking the right turkey in the oven
In the United States, there is a tradition of cooking turkey for the Thanksgiving holiday, which is celebrated every year on November 28. In Ukraine, it is customary to cook this bird for the Christmas and New Year holidays. We suggest using the tips from NYT readers if you want to cook the perfect turkey and surprise your guests and family.
Five tips for cooking the perfect turkey for Christmas
1. Salt the bird with dry brine
In 2006, Russ Parsons of the Los Angeles Times wrote that the best way to roast a whole turkey is to dry-brine it first, that is, salt it in advance, ideally two to three days before cooking. This gives the salt time to draw moisture out of the bird, which then dissolves it on the surface of the skin and is drawn back into the meat through a process called diffusion.
When such a bird is fried, its muscle fibers retain moisture better, which means that the cooked turkey will be extremely juicy and well soaked, with a mature, concentrated taste and restrained appetite.
The longer you salt the bird (maximum up to three days), the juicier the meat, the crispier the skin, the more perfect the turkey. Just as noticeable is the contrast between a turkey that was salted and then immediately baked, and one that was salted only the day before. Poultry that has been marinated longer is much tastier.
From the USA to Australia and Ukraine. Five wines for every taste to try this Thanksgiving
2. Rub the spices
The story of this turkey began in the 1990s in Bahrain, where a young Nia Bajaj read about Thanksgiving at school – and convinced her parents to celebrate the American holiday (prepare from local and imported ingredients brought together in a grocery store turkey).
Since then, Ms. Bajaj, a 38-year-old holistic yoga therapist who lives in Toronto, has roasted many turkeys, rubbed with a spice blend of dried red chilies and mint, black peppercorns and cumin, inspired by her family’s South Asian staples. . In July, in taste tests conducted by NYT readers, her seasonings were clear winners.
This recipe uses dried chilies, famous in particular among Thai chefs, who use them for their spiciness, enhanced by umami, and more importantly, for their fruity notes. The subtle sweetness is also preserved when heated. But any small, hot dried pepper will also work, such as chili, Kashmiri or even red pepper flakes. Turn everything into a loose, multi-colored crumb and sprinkle it generously over the turkey.
With apple cider. How to cook a tender turkey thigh – tastes perfect with mashed potatoes
3. Fry the bird with fresh spicy pepper
Roasting the turkey with a mixture of fresh peppers not only enhances the dried peppers in the stuffing, but also makes for a no-fuss side dish and perfectly flavored pan juices.
Use any fresh peppers you can find and enjoy eating, such as cubaneles, shishitos, polonos, bell peppers, and jalapeños. Just be sure to warn your guests before they dive into a plate of turkey-fat-thickened chili. They are very burning.
4. Cut the bird for serving without too much stress
In order not to worry about the perfect turkey presentation, cut the meat in the kitchen where there are no guests and cover any mistakes with fresh mint leaves, which cools the warm meat seasoned with spices.
5. Prepare a flavorful gravy
If you have another 10 minutes to spare, make the gravy. Most turkey gravies exist to compensate for the dryness of the meat, but this one serves to accentuate the peppery flavor of this bird. It turns out that vegetables make the most flavorful fat that only needs a little flour and stock to turn into a great gravy.
