Canada is cold early, and there is Thanksgiving in October. At this time, pumpkins, grapes, and pears are especially delicious. Turkey is indispensable, and special offers have been launched in the supermarket. In general, the best turkey is a fresh chicken produced on a local farm. It is purely organic without hormones. This chicken is more expensive. A medium-sized one is 80 knives. I have only seen it, I have not eaten it. Then there is the general fresh turkey, which is sold in the cold storage area. About 40-60 knives. This fresh chicken can be bought home for breakfast one day in advance and does not need to be thawed. The taste is of course better than frozen. Next is the butterball type of frozen chicken, usually a special 5 pieces a pound. This chicken has been filled with a layer of butter. The average chicken has 30-40 knives. It is the first choice for most people. You can buy it one week in advance, and it will be out of stock later. Some have stuffed, some don't. Then, when Dangdang ~ is the chicken I chose. Produced in Manitoba, special price 9 hair 9 pounds frozen Young Turkey. Almost the cheapest chicken I can find. This time, the chicken is a little smaller, only 11 pounds. There is also one calf missing because the packaging needs such a shape. The most important thing is that a chicken is only 12 knives. Don't worry about the details. The cut chicken was quickly divided, and a cover picture that was very close to the finished product was found. The effect of this recipe was the same.
Frozen turkeys are thawed in advance. If the refrigerator is thawed, it will take 2-3 days. If it is thawed in cold water, about 6 hours will suffice. This chicken is almost thawed. Take out the neck and liver inside. The whole chicken was washed and placed in a baking tray. The bottom pad kitchen paper absorbs water.
Dry the inside of the chicken with kitchen paper, be careful, be sure to dry it! Very important. Indispensable.
Several fresh herbs. The vanilla is more dry than the water. So rosemary, thyme is the first choice. Don't put onions, and don't put grass with too much water like basil. No, you can not leave it.
There are so many butters (four in a box), put them out to room temperature in advance, yes, you need a lot of butter.
The vanilla clam is very chopped and mixed with softened butter.
Take a spoon and push it from this position of the chicken breast.
Push it to this position and separate the skin and meat of the chicken breast. The purpose is to stuff the butter into it. You can see that this chicken has one less leg. . .
Put almost half of the butter in a little bit.
Push the butter by hand to the upper part of the whole chicken breast. Press evenly. Make sure that the chicken breast is covered with a thick layer of butter. Because the turkey is very very thin and fleshy, the chicken breast becomes very dry during the roasting process, and it is difficult to swallow. So be sure to have butter on the chicken breasts, don't worry about the amount of butter.
The entire body of the chicken is covered with butter. Only the dry skin can catch the oil, so it must be wiped dry before. Because the chicken I used is not big, I tied it with the kitchen line. If it is a big turkey, the legs are very complete. If the skin is intact, there is no need to tie the line. A large turkey tied the line will not be easy to cook. My chicken is lame, and the skin is not very good, the tie is to avoid excessive liquid drying. That's it.
After handling the chicken, cover it with aluminum foil, put it in the refrigerator, and bake it the next day. If you bake the same day, please ignore this step.
Return the turkey to room temperature before baking, which is about 1 hour. This process is indispensable. But don't exceed 2 hours. If the turkey taken out of the refrigerator freezer is directly into the oven, the outside meat will be cooked and the inside is still alive.
Onion, carrot, celery, garlic, cut it so thickly, spread it evenly under the baking tray, and throw the turkey neck and liver into it. Pour a tbsp of olive oil. Sprinkle salt and pepper. Mix well. You can also throw in a little bit of vanilla.
Cut the orange and lemon into half and stuff it into the chicken belly. Place the chicken on the vegetables and spread a layer of salt and pepper. My baking tray is not big enough, so I added a big baking tray outside. If you have a special large baking tray with shelves, it is best. The reason I use aluminum foil baking tray is. . . No need to wash.
Preheat the oven to 220 °c, put the chicken in and bake for 20 minutes. This step is to make the skin slightly colored.
Spread the raw bacon to the chicken breast. Bacon's oil will protect chicken breasts well. Cold bacon also lowers the temperature of the breast, allowing the breast and leg to be cooked at the same time. In some recipes, even the portion of the chicken breast is cooled with ice before baking.
The oven is lowered to 165 ° C and the turkey is returned. The roasting time is about 35 min/kg. It takes 3 hours for an 11-pound chicken to be enough. It will take a long time to roast. The point is that the thickest part of the thigh should reach 80 °c. The meat is cooked. I used a convection oven, so the actual temperature setting is 155 ° C for 2 hours. Remember to check the temperature. Let the temperature tell you the chicken. In principle, low temperature slow roast (90 ° c, roast for almost one night), the best meat quality, very juicy and tender. But many people are worried that the temperature is not enough to kill the bacteria in the meat. Therefore, most of the recipes are recommended to use settings above 165 °c.
Baked turkey, take the bacon above, it has been baked very crisp, this can be used to make gravy, can also be used to mix a salad. Move the turkey to another baking tray. Roasted vegetables left
Wrap the turkey completely on aluminum foil, cover it with a small towel, and rest for at least 2 hours. It is recommended to rest for more than 3 hours. This step is very important. Resting is not only to re-lock the turkey juice in the meat, but more importantly, let the turkey taste slowly. Otherwise it tastes like a normal chicken. Don't worry about getting cold, because we still have gravy (gravy). When you eat, hot gravy is poured on the meat.
There are many ways to gravy, I will first separate the baked juice from the dish. The oranges are chopped with lemon, chopped onions, and thrown in a wok. Stir-fry with the chicken neck and liver. Stir-fry until it smells very noticeable. The bottom of the pot has a yellowish residue. This time, add! vinegar!
Yes, it is vinegar, what vinegar can do, add 2 tablespoons, stir fry, and the things in the pot smell very mellow. If you have wine, you can also replace vinegar. I use balsamic vinegar.
At this time, pour all the gravy, and throw in the residue at the bottom of the baking pan, and smash the vegetables while cooking. Cook for 10 minutes and collect the juice.
The boiled liquid is very thick, need to be filtered, add broth to dilute, do not underestimate this soup, which concentrates all the essence of vegetables, herbs, bacon and turkey, and the taste is very explosive. Add salt, taste the taste, if you feel that the meat is too greasy, add a little vinegar and continue to cook. It can be sown with water starch, preferably wheat starch (melt powder). Let the final product thicken.
The cooked gravy is really delicious. It is delicious with everything. You can only do such a small half pot at a time. A dress is enough for a turkey.
Roasted turkey is a long job, thawing, warming, roasting, resting, and it takes a few hours for each step. So start preparing in the morning to get a good roast turkey in the evening. It seems cumbersome, in fact simple, most of the time is waiting. The time for roasting turkey may not be the same for everyone. The chickens are warm enough, and there are no fillers in the stomach, which will greatly shorten the cooking time. A good grill also allows the chicken to fully utilize the heat of the oven. A chicken of this size can be eaten by 8 people. My turkey was not marinated in advance, nor did it put a lot of salt. The taste relied on gravy. There are many recipes that are marinated in salt water in advance, but I don't have that big bucket. If you want to save trouble, you should recommend the butterball type of chicken. You don't need to stuff the butter. Just hang the bacon. The butterball meat is marinated, has a high water content, is easy to cook, and is juicy. Disadvantages, all butterballs are a taste.