We will make the aromatic butter, which we will distribute under her skin, so that the meat does not dry out. So our turkey will be very juicy and tasty. For a market turkey, we know that its meat is lean and to make the turkey juicier, today I will show you how I prepare it with some little secrets.
POTATOES with skin in the oven – fragrant, spicy, crunchy – Country Potatoes RUSSIAN SALAD authentic classic recipe and keto Olivier BUTTER PASTE for a juicy 125 meat. soft butter • from ½ tbsp. thyme, basil • Parsley • zest of 1 lemon and 1 orange • 3 – 4 tbsp. garlic • 1 tbsp. paprika • ½ etc. black pepper • 1 tbsp. full of salt • 1 tbsp. olive oil • 1 tbsp. lemon juice Plus for baking another 50 gr. BAKING butter:
To get juicy turkeys, in addition to the butter that we put under its skin, before we put it for baking, we will first seal it in the oven at 250 degrees for 10 minutes, with the breast facing up. This is a secret with which we get juicy meat, for example if we want soft, juicy meat, such as in the pan or in the sip, then we throw the meat in a very hot pan, without stirring it, so the meat is collected and keeps all its juices. .
Then we cover it first with oil glue, so as not to burn it with the foil and then with the foil. Lower directly to 160 degrees and cook according to the size of the turkey. Between every half hour for 40 minutes with a spoon we pour the broth over the turkey. We will need 40 minutes for every 1 kg of turkey on the market.
At the end we will remove the oil paste and bake in the air for another 20-30 minutes, to get a nice crust. Be sure to leave 1 hour to rest. If we want, we can prepare the pillow for the turkey and from the juices that the turkey will take out together with the vegetables we will prepare a perfect sauce.
PILLOW: it turns out a very tasty sauce • 200 gr. carrots • 200 gr. celery • 200 gr. onion • 1 paprika • thyme and rosemary
