Ingredients:
a turkey to 3-4-5 pounds, handsome and rounded (mine was 4 kg)
1 cup (150 ml.) Dry white wine
400 grams of edible chestnuts, with their skins
100 grams of unt10 tablespoons of breadcrumbs
2 onions
5 threads apio (stalk of celery)
2 tablespoons brandy
200-ml. chicken soup
2 tablespoons balsamic vinegar
1 tablespoon of Worcester sauce
some fresh rosemary threads
bay, and peppercorns and mustard
coarse salt, ground black pepper
Preparation
Whole turkey (frozen or not) than gut and clean any remnants of fluff. If you have not already purchased without the throat, it should be removed from the site of insertion, but keeping intact skin that covers it, attached to the turkey.Choose a pot large enough to fit in her whole turkey in my case was one of 6 liters. Place 1 teaspoon grated salt per liter of pot Grujic (6 tablespoons). Pour 2 liters of cold water and stir until the salt dissolves, add bay leaves to taste mustard seeds and pepper. Turkey dip in the salt bath if you do not cover water complement to be covered and put a weight on top (a plate heavier). Refrigerate for at least 4 hours (so I left myself), during which returns several times.Meanwhile, chestnuts washed, dried and peel them cresteaza each of them:Place chestnuts in a saucepan, cover with plenty of water and boil for an hour boiling. Remove from water, drain well and peel the skin from the inside (especially meticulous and laborious job, kindly use some help, I I "caught" my husband and once accepting, never had As on fumes!).One of finely cut onions, celery stalks so. Melt the butter in a saucepan and add onion and celery calindu the low heat until soft. When the vegetables have softened, pull the pan from the heat and is expected to cool, then add the peeled chestnuts.Add the breadcrumbs and brandy, salt and pepper and knead copozitia, so adding chicken broth (one tablespoon) to be filled as moist, but not pasty.Remove turkey from brine and drain well, then dried by blotting with kitchen towels. Pepper inside turkey cavity (salt not needed at all, the turkey will be held enough salt in brine).Neck cavity tamp down half the filling.Pull neck skin to back, covering the filling and secure with toothpicks.Remaining stuffing the turkey cavity and insert tamp down her above the onion that remained, all but well cleaned. Sprinkle with freshly ground pepper turkey wings are attached near the trunk with rosemary sticks, some threads are added rosemary and place the turkey so prepared pan.Pour white wine into pan and cover well with aluminum foil. Bake covered in oven at 190 degrees Celsius preincins for 2 to 2.1 / 2 hours, until the turkey meat is well done and the introduction of toothpicks in the chest or the thickest part of the thigh, clear juices are released, no traces of blood. At this point remove the aluminum foil, sprinkle turkey with gravy made in the pan and give the oven about 30 minutes or until nicely browned. Remove turkey from pan to platter and cover loosely with aluminum foil.Set fire tray, pour balsamic vinegar and chicken broth and boil, scraped bottom to detach any sticky residue from the roast. Add 1 tablespoon of Worcester sauce and strain the sauce through a sieve, serving from sosiera, warm with roast turkey, stuffing exceedingly tender and delicious, with a garnish of your choice.In the picture above you can see a portion of steak as I served my guests myself a slice of the right breast, stuffed neck, a wing (or a piece of flesh), peas and mashed sweet potatoes sautéed with onions and celery, is meat sauce sprinkled with roast and cranberry sauce is next.
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I wish you good appetite
va doresc pofta buna
