12 tips for roasted turkey like a pomegranate
Christmas meal of turkey meat is indispensable, as well as all over the world also lezzetlendiriyorsunuz the New Year table in Turkey. Experts; He recommends that turkey meat, which attracts great attention in our country, especially during New Year’s Eve, should be consumed twice a week.
Turkey meat, one of the symbols of New Year’s Eve, has been a healthy and delicious meal that crowns the tables on this special night for many years. Although turkey meat, which is a source of animal protein with low cholesterol but high in protein, has not yet found its place in our daily diet, it becomes more popular as the new year approaches.
Experts; He states that turkey meat has a high nutritional value, low fat and cholesterol content, and contains all of the essential amino acids that cannot be produced in the body. Turkey meat is rich in vitamins B1 and B2; It has an important place for physical and mental development in children and young people. It is also indicated as an ideal source of animal protein for those who do regular and intense sports to increase bodybuilding activities and muscle density. However, turkey meat also plays an important role in preventing cardiovascular diseases such as chicken meat.
Don’t be afraid to cook turkey!
Do not be afraid to cook turkey meat if you want to host your loved ones at delicious tables on this special night. According to culinary experts, this job is not difficult at all. Paying attention to some details before and after cooking is enough to make a perfect turkey.
Here are the tips suggested by the experts:
Marination is a must! It will be more delicious if you marinate your turkey with olive oil, vinegar or lemon juice, salt, pepper and spices before cooking. In this marination, it is enough to keep your turkey in the refrigerator for 1 day.
· Room temperature matters! 1 hour before putting your turkey in the oven, you need to take it out of the refrigerator to bring it to room temperature.
· Increase the flavor! You need to apply the butter mixture, which you will prepare by mixing it with spices, under the skin to give flavor. You can also pierce the meat with a knife and insert rosemary and bay leaves. Do not forget that the carrot, onion, garlic and celery root you will place on the tray before baking will add a different flavor to the turkey.
In order not to fall apart! If you tie your turkey legs with heat-resistant rope, provided that it is not too tight, it will not fall apart while cooking.
Make sure the size of the cookware! The size of the container in which you will cook your turkey is important. When you put your turkey in the bowl, if there is a gap of 5 to 7-8 cm around it, you will achieve excellent cooking quality.
In order not to dry out while cooking! The water that you will put in a separate tray in the oven will ensure that your turkey does not dry out during cooking.
Heavy cooking adds flavor to turkey! The turkey should be cooked for a long time at 160 degrees. Turkeys weighing 2-4.5 kg are cooked in 2-3 hours, those between 5-7.5 kg in 3-4 hours and those between 8-12.5 kg in 4-5 hours. If you want, you can continue to cook at 220 degrees for the first half hour and then 160 degrees. If you prefer to use a baking bag or aluminum foil, you can increase the temperature up to 175 degrees.
Last touch! In order to brown the top of the turkey well and to increase the flavor, you can brush the honey with a brush, diluted with 3-4 tablespoons of warm water 15-20 minutes before the cooking time ends.
Not really a good idea!
Do not open the oven door during the cooking unless you have to. Every time you open the oven door, the temperature drops in the oven, which increases the cooking time of the turkey.
Use a kitchen thermometer! If the thermometer needle shows 75 degrees, your turkey is cooked.
Rest period is essential! Wrap your oven-baked turkey in aluminum foil and let it rest for about 1 hour, cut into pieces and serve.
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