Turkey recipe: How to make a “roasted turkey” for Thanksgiving | Life & Knowledge

2023-11-03 09:35:29

Thanksgiving is a festival in the USA where turkey is traditionally served as the main dish – delicious!

Tradition includes a feast with family and friends. The turkey, stuffed with a mixture of bread, herbs and other ingredients, is often the focus. Various side dishes such as mashed potatoes, vegetables, cranberry sauce and pumpkin pancakes are served.

The turkey is the final boss among the holiday roasts. Read here how you can achieve this.

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The ingredients for the Roasted Turkey (with bread filling)

You can surprise your family and friends with this recipe:

For the cornbread:

oil (for the mold)

100 g wheat flour

100 g corn flour (fine)

1 TL Backpulver

1 tablespoon of sugar

0.5 tsp salt

4 THE Öl

100 g sour cream

100 ml milk

1 No

For the turkey:

1 onion

2 celery stalks

75 g Butter

200 g bratwurst meat

1 bunch of parsley

4 sprigs of thyme

3 sprigs of sage

Salt

Pepper (freshly ground)

200 ml chicken soup (finished product)

1 baby turkey (about 3.5 kg each), prepared ready to cook

3 tbsp clarified butter

For the sauce:

400 ml chicken soup (finished product)

2 EL Butter

2 tbsp flour

also read

The Thanksgiving turkey recipe

48 hours before eating:

Preheat the oven to 200 degrees. Grease the gratin dish sufficiently. Mix all the ingredients for the dough in a baking bowl (quickly). Pour the dough into the greased gratin dish and bake at 180 degrees for about 25 minutes

The traditional dish is a huge culinary delight, but not for beginners

Foto: Getty Images/Tetra images RF

On the day of the meal:

Remove the peel from the onion and rinse the celery, cut the vegetables into small cubes, foam the butter in a frying pan and sauté the vegetables in it at a low temperature for about 5 minutes. Add the meat and roast everything together for another 3-4 minutes while stirring. Rinse, dry and chop the culinary herbs and stir them into the vegetables. Season everything with salt and pepper. Cut the cornbread into cubes about 3 cm in size, gradually stir in the clear soup and the vegetable mixture (the mixture should be wet but not liquid). Rinse turkey thoroughly. Season both inside and outside with salt and pepper and fill with the cornbread mixture. Seal the belly opening with splits and prepare the bird by tucking the wings under the back and tying the legs together to ensure even cooking. Heat the oven to 170 Preheat degrees. Heat the clarified butter in a large roasting pan on the kitchen stove and fry the turkey in it. Then put it on the breast side in the oven for at least 2 hours (160 degrees fan oven), occasionally turning it to the other side and occasionally basting it with pan juices. ★ Tip: The turkey is cooked as soon as clear juice comes out when you pierce the thickest part of the leg. Keep the turkey warm in the switched off oven. Degrease the roast stock by skimming off the clear layer of fat with a spoon and absorbing excess fat with kitchen paper. Then deglaze the stock with clear soup, pour into a pot and bring to the boil. Knead the butter with the flour, stir it into the clear soup a little at a time and cook through and season to taste. ★ Tip: Serve with cranberry sauce, mashed potatoes and broccoli.

Bon appetit!