Hello everyone, my name is Michael, I have twins and a big family and we want to make a turkey for Christmas like every year. How do we make the perfect turkey? What do we need for it? Because my whole family is coming for Christmas, my wife's parents, my parents, my siblings, my wife's siblings are all coming. Can you recommend a good side dish?
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Our traditional Canadian dish goes like this:
For the filling:
8 diced rolls
250 g finely chopped celery
250 g finely chopped onions
350 g butter
2 teaspoons of salt
1 tsp ground pepper
1.5 tbsp poultry seasoning
300 ml chicken broth
2 large eggs
Preparation of the turkey stuffing:
Sauté the onions and celery in the butter for about 10 minutes. They should no longer be hard.
Place the bread cubes in a large bowl. Pour the butter, onion, and celery mixture over the bread cubes and mix well. Add the remaining ingredients.
Put the stuffing into the turkey and roast them together in the oven.
Ingredients for the turkey:
1 turkey (about 12 pounds)
Filling as above
about 8 cups warm chicken broth
4 tbsp butter
just under 2 teaspoons of salt
6 tbsp flour
Preparing the turkey:
Preheat the oven to 180°C. Grease a drip pan with butter. Use a brush to brush the wire rack with oil. Place it over the drip pan and place it in the oven.
Wash and trim the turkey, removing excess feathers and quills. Remove any fat from the abdomen. Wash the turkey again. Then stuff it with the prepared stuffing. Place the turkey breast-side up on the wire rack. Tuck the wing tips under the breast and loosely tie the turkey legs together. Rub the turkey with butter and sprinkle with salt and pepper. Cover the turkey breast with aluminum foil. Leave the wings and legs uncovered.
Roasting time
Roast the turkey for about 45 minutes. Then, brush the turkey with the drippings from the drip pan. Brush the turkey breast as well. Then, place the aluminum foil back on top. Repeat this process every 45 minutes. The turkey will remain in the oven for a total of 2 1/4 hours. If there aren't enough drippings, top them up with gravy. Brush the turkey again and leave it in the oven for another 45 minutes (3 hours total). Then, remove the foil from the turkey breast, brush it, and add more gravy if necessary, and leave the turkey in the oven for another hour. The turkey will need a total of 4 hours to roast.
Next, prepare the sauce. To do this, refill the drip pan with gravy, if necessary. Thicken it with flour until it reaches a creamy consistency. Add salt and pepper to taste.
In Canada, turkey is served with mashed potatoes and cranberry puree. In Germany, you can also use cranberry puree.
Carrots, pumpkin or broccoli are suitable side dishes.
There is also a bread filling with apple (Calvados) and chestnuts that you can make, and cranberry-maple syrup sauce (incl. water, allspice) and maple syrup as a roast crust makes a good crust. Chefkoch.de has recipes for this.
The” perfect” turkey: is filled with pork chop. Just simple: the fat makes the bird then tenderer, softer and the chopped is then almost ne own meal. Note, however,: one hour of cooking time per kg of ready meal!
Supplements very classic: self-made red cabbage and self-made claws.
We do when there is this recipe
https://m.bettybossi.ch/de/Rezept/ShowRezept/BB_WEKL101101_0028A-80-de?setDevice=auto
mostly salt potatoes
Thank you.
Barley