Version 1
Ingredients:( serving 12)
Ingredients:( serving 12)
Turkey 10-12 pounds
Salt and ground pepper to taste
Parsley 35 g
Salt and ground pepper to taste
Parsley 35 g
Brine:
Carrots 2, diced
Celery 2, diced
Onion 1 , diced
Garlic 1, diced
Black and green peppercorn to taste
Carrots 2, diced
Celery 2, diced
Onion 1 , diced
Garlic 1, diced
Black and green peppercorn to taste
Puree:
Unsalted butter 250 g
Olive oil 80ml
Large yellow onions 3, minced
Garlic 2, minced
Rosemary 35g, half finely chopped and half remain whole
Ginger 2 pieces, grated
Dijon mustard 4 tablespoons
Unsalted butter 250 g
Olive oil 80ml
Large yellow onions 3, minced
Garlic 2, minced
Rosemary 35g, half finely chopped and half remain whole
Ginger 2 pieces, grated
Dijon mustard 4 tablespoons
Ancho-Mushroom Sauce:
Olive oil 4 tablespoons
Dried ancho or pasilla chillies 6 pieces
Red onion 2, chopped
Garlic 4, bruished
Assorted fresh wild mushrooms 3 pounds, thickly sliced if large
Chicken broth 2000ml
Red wine 875 ml
Cayenne pepper 1/2 teaspoon
Salt& pepper to taste
Olive oil 4 tablespoons
Dried ancho or pasilla chillies 6 pieces
Red onion 2, chopped
Garlic 4, bruished
Assorted fresh wild mushrooms 3 pounds, thickly sliced if large
Chicken broth 2000ml
Red wine 875 ml
Cayenne pepper 1/2 teaspoon
Salt& pepper to taste
Method For Turkey:
1. boil all of the brine ingredients and let it cool. Place turkey into the cool brine for 24 hours before roasting
2. preheat oven 220℃. Separate the skin between the turkey and its meat with your fringer gently to avoid breaking the skin pigment
3. In a saucepan under high heat, sauté the ingredients of purée. Add mustard and stir till all the fragrant has been extracted and enhanced by the heat. Place in a blender, puree, remove and let it cool in a bowl.
4. Now, put half of the puree between the turkey’s skin and its meat. Do this to both the breast, back and legs.
5. Sprinkle salt and pepper to the exterior of the turkey. Drizzle with the remaining olive oil.
6. Stuff with half of the brine and the remaining puree.
7. Put the turkey on the remaining brine. Then put it in the oven under 200℃ for 45 mins.
8. Lower the temperature to 180℃ after 45 mins. Brush the turkey with olive oil and sprinkle the chopped parsley during the last 30mins of cooking.
1. boil all of the brine ingredients and let it cool. Place turkey into the cool brine for 24 hours before roasting
2. preheat oven 220℃. Separate the skin between the turkey and its meat with your fringer gently to avoid breaking the skin pigment
3. In a saucepan under high heat, sauté the ingredients of purée. Add mustard and stir till all the fragrant has been extracted and enhanced by the heat. Place in a blender, puree, remove and let it cool in a bowl.
4. Now, put half of the puree between the turkey’s skin and its meat. Do this to both the breast, back and legs.
5. Sprinkle salt and pepper to the exterior of the turkey. Drizzle with the remaining olive oil.
6. Stuff with half of the brine and the remaining puree.
7. Put the turkey on the remaining brine. Then put it in the oven under 200℃ for 45 mins.
8. Lower the temperature to 180℃ after 45 mins. Brush the turkey with olive oil and sprinkle the chopped parsley during the last 30mins of cooking.
Method for Ancho Mushroom Sauce:
1. over medium-high heat, add olive oil, chilli and onion, sauté for 4 mins until soften. Add garlic and stir for another mins.
2. Add chicken broth and mushrooms, sauté until brown and tender, and most of its liquid has been evaporated. It takes about 10mins
3. add rd wine and boil till the alcohol in the wine has also been evaporated.
4. Season to taste with cayenne pepper, salt and pepper.
1. over medium-high heat, add olive oil, chilli and onion, sauté for 4 mins until soften. Add garlic and stir for another mins.
2. Add chicken broth and mushrooms, sauté until brown and tender, and most of its liquid has been evaporated. It takes about 10mins
3. add rd wine and boil till the alcohol in the wine has also been evaporated.
4. Season to taste with cayenne pepper, salt and pepper.
Version 2 :
ingredients:
12 pounds Turkey
Balck pepper
salt & pepper
garlic salt
香草
soya sauce
honey
butter
Garlic
Balck pepper
salt & pepper
garlic salt
香草
soya sauce
honey
butter
Garlic
Steps:
Stuffing - 湯+牛油
Bake 1 1/2 hrs all goiled (不必) 180℃ /360℉
1 hr (塗 butter)
1/2 hr (塗 honey )
1 hr (塗 butter)
1/2 hr (塗 honey )
Gravy 1
汁 + 2 cup milk + 4 tbsp flour + 2 can mushroom + salt + pepper
汁 + 2 cup milk + 4 tbsp flour + 2 can mushroom + salt + pepper
Gravy 2
以下再加 chicken soup 2000ml + olice oil + red onion + garlic + red wine
以下再加 chicken soup 2000ml + olice oil + red onion + garlic + red wine
Version 3:
用料:
美國火雞 1 隻 ( 10- 12 磅)
乾蔥頭 6 粒
生 薑片 6 片
蒜頭 6 粉
蔥 2 條
美國火雞 1 隻 ( 10- 12 磅)
乾蔥頭 6 粒
生 薑片 6 片
蒜頭 6 粉
蔥 2 條
醃料:
生油 4 湯匙
生粉 2 湯匙
蒜粉 3 湯匙
黑椒粉 1 湯匙
雞粉 2 湯匙
生抽 2 湯匙
紹酒 1湯匙
食鹽 2 湯匙
生油 4 湯匙
生粉 2 湯匙
蒜粉 3 湯匙
黑椒粉 1 湯匙
雞粉 2 湯匙
生抽 2 湯匙
紹酒 1湯匙
食鹽 2 湯匙
製法:
1. 將火雞放在冰箱內解凍1 天, 取出內臟及充分清洗, 抹乾身備用
2.將醃料充份攪拌成濃厚漿狀, 然後抹於火雞身內外, 放在冰箱內醃12 小時
3.將乾蔥, 生薑片, 蒜頭及蔥報香, 放入火雞肚內, 以幼繩紮實火雞
4. 將火雞以180℃ 焗約 2- 2 1/2 小時 或熟透就可以
1. 將火雞放在冰箱內解凍1 天, 取出內臟及充分清洗, 抹乾身備用
2.將醃料充份攪拌成濃厚漿狀, 然後抹於火雞身內外, 放在冰箱內醃12 小時
3.將乾蔥, 生薑片, 蒜頭及蔥報香, 放入火雞肚內, 以幼繩紮實火雞
4. 將火雞以180℃ 焗約 2- 2 1/2 小時 或熟透就可以
