Whether it is Thanksgiving or Christmas, roast turkey is the most traditional holiday feast. You must feel that roasting turkey at home is a complicated matter, but it is simple. Just a simple preparation, the oven will do the rest for you. Even if you are doing it for the first time, you can make a golden savory big turkey!
First, mix the butter, olive oil, chopped rosemary, parsley, salt, black pepper, mix well, spare
Carrots, onions, celery, cut into strips, not very small, used to fill the turkey belly and spread on the baking sheet.
Wash the turkey and dry it with a cloth. Put the salt and black pepper in the turkey belly. Put a little bit of the carrot and onion celery before pressing it. Press the lemon and pour the lemon in the belly. Things like this will not come out together.
The skin on the top of the turkey is separated from the chicken breast. The place from the opening of the stomach is fingered into the skin and the meat is slowly separated. The skin is separated from the meat. The turkey is very strong but must not be broken. The butter mixture was evenly placed between the skin and the meat until the chicken breasts on both sides were evenly covered with butter. Some butter was applied to the turkey. The turkey was sprinkled with some olive oil and sprinkled with salt and black pepper.
Spread the remaining carrot and onion celery sticks on the bottom of the baking tray. Put 1.5 cm high water. Place the prepared turkey on the vegetables. This preparation is complete!
Preheat the oven at 325 degrees Fahrenheit and put it in turkey for 1 lb. For 15 minutes, 11 lbs of turkey needs to be baked for 165 minutes, that is, 2 hours and 45 minutes before 1 hour and a half. Cover the turkey breast with tin foil to protect the chicken breast. After roasting for 1.5 hours, remove the tin foil. During the roasting, a large amount of chicken juice will flow to the baking tray. Sprinkle the juice on the chicken breast with a spoon. Do not use it too often two or three times.
After the time is up, take out the turkey and pour the oil and juice from the baking tray until the oil and juice are separated. Cover the roasted turkey with tin foil and let the turkey re-absorb the chicken juice for half an hour. This will ensure the juice when cutting. Don't flow out of the chicken, it will be very tender and juicy, when the turkey is still standing, make a traditional simple sauce.
After the chicken juice and oil are separated, put the oil out and put about 3 tablespoons in a small pot. Heat and heat the onions in the baking tray and the chicken belly. Put them in the oil and fry them for 2 minutes. Add the flour and mix them evenly. At the same time, the paste is added to the oil turkey soup. About 5 to 6 cups are kept stirring. The floating white foam is kept in the middle of the fire until the sauce becomes thick. The viscosity of the vinegar sauce depends on personal preference. If you like a little pulp, cook for a while and finally add salt to the seasoning. Remember that the more you put the salt sauce, the more salty it will be.
The turkey is allowed to stand for at least half an hour and then cut into pieces and put the sauce on the turkey. Enjoy!
The turkey is very thin and it is easy to bake dry butter. It can help the chicken to keep fresh and juicy. The vinegar can make the turkey more fresh and not so greasy. But it depends on your taste. It should be allowed to stand for at least half an hour to 40 minutes. This step cannot be omitted. If it is cut directly, the juice inside the meat will flow out and the meat will become very dry. This half an hour can be used as a sauce. Don't be afraid to cool the turkey when it is still, it will take a long time to cool down and we will use hot sauce to pour on the turkey to eat, not to worry about the meat will cool down.