American families celebrate Thanksgiving and turkey necessarily present at the traditional festive table. Of course this is a baked whole turkey stuffed with bread with dried fruits, stuffing is also eaten at the holiday table eaten. there is some basic secrets to make the perfect juicy turkey and in this recipe all of them are revealed. But to enjoy this dish and please your guests with it at all it’s not necessary to wait for a certain holiday, it will decorate any festive table. Healthy and dietary turkey meat, moreover, turkey will look much more solemn than chicken. Do not forget о классической подливе! 
Time: 4 час. 40 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Turkey
- 1 turkey weighing more than 5.4 kg. up to 6.5 kg.
- 1 onion, cut into 4 parts
- 1 carrot, coarsely chopped
- 1 stalk of celery, coarsely chopped
- 3 sprigs of sage and 1 tbsp. l shredded leaves
- 3 sprigs of thyme and 1 tbsp. l shredded leaves
- 165 gr. butter
- 2 tsp paprika
Classic gravy
- 10 tbsp. l butter and some more as needed
- Turkey neck and offal (remove the liver)
- 1 onion, cut into 4 parts
- 1 carrot, chop
- 1 stalk of celery, chopped
- 3 sprigs of thyme
- 2 bay leaves
- 0.5 tbsp. dry white wine
- 8 tbsp. chicken or turkey broth
- 3/4 Art. flour
- Turkey juice leaked during baking
Recipes with similar ingredients: turkey, white wine, carrots, celery, onions, sage, thyme, bay leaf, paprika
Recipe preparation:
- Leave the turkey at room temperature for 30 minutes. Set the grate to the lowest level of the oven (all other remove the grates); preheat the oven to 170 ° C.
- Remove neck and offal from turkey and set aside for gravy. Dry the turkey with paper towels and coat on the inside and outside with salt and pepper. Stuff the inner cavity with onions, carrots, celery and sprigs of sage and thyme. Tie the legs together using culinary thread. Put the turkey on the grill, installed in a large baking sheet and lay your wings under the carcass. You can prepare the stuffing for stuffing with sausages and celery.
- Melt the cream over low heat in a small saucepan butter; stir in paprika, chopped sage and thyme. Give the butter with paprika to cool slightly, then coat them with the whole turkey. Put in the oven and bake for 1 hour. At that time make classic gravy.
- An hour after the start of baking turkey, pour it stand out juice. Continue to bake, pouring juice every 30 minutes, until the peel will not turn golden brown and a thermometer inserted into the thigh will not show 75 ° C, another 2 hours.
- Put the turkey on a cutting board and leave to rest on 30 min. before cutting; stand out juice leave for gravy.
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Classic gravy
Make a strong broth: melt 2 tbsp. l (30 gr.) butter in a large saucepan over medium heat. Lay down turkey neck and offal; fry, turning until meat browned for about 5 minutes. Add onions, carrots, celery, thyme and bay leaves; mix everything. Pour in the wine and bring to a boil, scraping any burns from the bottom of the pan. Cook for 2-3 minutes, until the volume of liquid decreases twice. Pour in the broth, reduce heat to low and simmer for about 1 h. Strain through a fine sieve into a large measuring cup; pan save. Should get 7 tbsp. strong broth if it turned out less, add another simple broth. On medium heat melt the remaining 8 tbsp. l butter in previously used the pan. Pour in flour and beat with a whisk until the texture becomes smooth and does not start to bubble, about 2 min. Gradually intervene 7 tbsp. broth; bring to a boil and cook periodically, stirring for about 10 minutes, until the gravy thickens. Leave in side, until the turkey is cooked. Drain the juice released during bake in the fat separator and wait until the fat rises upstairs. Get rid of fat. Add skim juice to the gravy; salt, pepper. Preheat before serving.
