Pawaru-Grahmata

№ 27VII. nodaļa

Tīteru cepets

Roast turkey with a sweet almond, raisin and currant stuffing

  • Serves 6, with leftovers
  • about 3½ hours
  • Melnraksts · vēl nav izmēģināts

1796Tihteru zeppets.

Modernizētslpp. 287 · PDF 301
6 porcijas

The book gives 2 eggs and 2 more yolks for the stuffing and no other quantities; the other amounts below are ours.

Method

8 soļi
  1. Beat the butter until pale and fluffy. Beat in the eggs and yolks one at a time, then mix in the crumbs, raisins, currants, almonds and salt to a firm paste.
  2. If you want a stuffing that slices neatly and doesn't crumble, as the book suggests, stir it with the milk in a pan over low heat for 3–4 minutes, until it thickens and holds together. Let it cool.
  3. Heat the oven to 170 °C. Pat the turkey dry and rub it inside with the salt. Loosen the neck skin and spoon the stuffing into the neck end, over the breast, then fold the skin back over and fix it with a skewer or a few stitches. Don't fill the main cavity (our change: there is no crop on a modern oven-ready turkey).
  4. Clean the gizzard and tuck it between a wing and the body, fixing it with a cocktail stick; tie the legs. Keep the liver in the fridge.
  5. Put the turkey on a rack in a roasting tin and pour the boiling salted water over it. Roast for 2½–3 hours, basting with melted butter and then with the pan juices every 30 minutes. If the breast browns too fast, cover it loosely with foil. For an older or larger bird, lay the bacon over the breast for the first two hours, as the book advises.
  6. Tuck the liver under the other wing for the last 30 minutes (our change; see Notes).
  7. The turkey is done when the thickest part of the thigh reaches 75–80 °C, the breast 70 °C and the centre of the stuffing 75 °C. Rest it for 30 minutes.
  8. Serve on a dish surrounded with lemon slices, with the skimmed pan juices.

Notes

What the book says vs. what we added

the book kills the turkey a day ahead, scalds, plucks and singes it, rubs it with flour or bran, cleans and washes it and rubs salt in; the cleaned gizzard and liver are pinned to the wings; the breast is beaten tender; the crop is filled with a stuffing of grated dry bread, butter beaten to a foam, 2 eggs and 2 more yolks, raisins, currants and sliced sweet almonds, made into a firm dough (optionally stirred with milk over the coals so it holds together) and tied up. The bird is roasted on the spit, basted first with salted water and then with butter; an old bird's breast is rubbed with bacon fat to keep it soft; it is served with lemon slices. The oven, the foil, the salt in the stuffing, the timing of the liver, the temperatures, times and the amounts other than the eggs are ours.

The crop

the book stuffs the crop, the pouch at the base of the neck. Modern turkeys are sold with the crop removed, so we fill the neck end under the skin instead, which gives the same effect: a sweet stuffing over the breast.

The liver

pinned under the wing for the whole roasting time, the liver becomes dry and hard; we add it near the end. The gizzard, which is tough, can stay in from the start.

Beating the breast

the book beats the breast tender, which was needed for old farmyard birds. Skip it with a modern turkey.

Safety

the stuffing contains raw eggs, so stuff the bird just before roasting and make sure the stuffing reaches 75 °C. Cooking it with milk first, the book's option, makes this easier.

Leftovers

the book uses leftover roast turkey in the next two recipes, 07-028 and 07-029.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt