KALKOENBOUDE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
Lizelle Wentzel
2 kalkoenboude
250ml Rooiwyn
175ml Tamatiesous
175ml Chutney
100ml Mostert
25ml Worcestersous
75ml Water
sout, pepper & knoffel
Stap 1.
Koop kalkoen boude by enige winkel waar jy dit kan opraap. Dis nie orals te koop nie omdat Suid Afrikaners nie eintlik kalkoen ken nie. So as jy dit op die rak sien, koop dit dadelik.
Stap 2
Sit so 2 boude in ‘n casserole / druk koker. Maak jou eie sous van rooiwyn, chutney, Worcestersous, mosterd, tamatiesous, bietjie sout, peper & knoffel, altesaam so 750ml sous. Gooi sous oor kalkoen met ‘n paar skuiwe uie bo op & druk in die oond vir min 2 ure as dit klein boudjies is, andersins 3 ure as dit groot boude is. In die druk koker so 45 min. (Groot boude pas nie in die druk koker nie).
Stap 3
Druk ‘n mes in om te kyk of die vleis doek sag is & skep ‘n bietjie sous oor.
Stap 4
Bedien op saam met enige groente.*Pasella*
Kalkoen in die Weber
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
Deur Herman Lensing, SARIE
500 g sagte botter
hand vol tiemie, roosmaryn, salie en pietersielie, gekap
5 knoffelhuisies, gekap
sap en skil van 2 suurlemoene
3 heel suurlemoene, gehalveer
500 ml hoenderaftreksel
6 rooi-uie, in kwarte gesny
4 knoffelknolle, in breedte gehalveer
1 kalkoen (die een op die foto was so 2,5 kg)
Meng botter, kruie, knoffel en sap en skil
van suurlemoen. Maak vel op kalkoen se bors los met jou vingerpunte. Druk
helfte van bottermengsel onder vel in en versprei eweredig. Sit halwe
suurlemoene in kalkoen se karkas en bind bene stewig aan mekaar vas met
kombuistou. Sit kalkoen in oondpan wat in Weber sal pas en smeer res van
bottermengsel oor. Gooi aftreksel, rooi-uie en halwe knoffelknolle in die pan.
Sit in 'n Weber met medium-warm kole en plaas deksel bo-op. Die gaatjies van
die Weber moet half oop wees, anders smoor die kole dood. Laat stadig bak vir 3
uur. Maak elke uur oop en skep van die pansouse oor kalkoen. Jy sal ook 'n
aparte vuur moet maak vir ekstra kole om elke uur die kole in die Weber aan te
vul.Om te kyk of kalkoen gaar is, druk 'n mes in op die dikste deel van die
vleis by die dye. Hou in vir 15 sekondes. As die mes se punt baie warm is en
die sap wat uitloop helder is, is die kalkoen gaar. Haal uit roosterpan en
plaas op opdienbord. My ma het altyd die bene vasgebind met 'n mooi rooi strik,
en ek doen dit ook nog. Skep groente uit pan en sit voor saam met kalkoen.
Wenk: As jy 'n kalkoen koop, sal jy sien daar is 'n rooi plastiekknoppie op
die borsgedeelte. Los dit in, want sodra die kalkoen gaar is, spring die
knoppie uit!*20/6/13
*Lekker Resepte vir die Jongergeslag*
.
*Lekker Resepte vir die Jongergeslag*
.
KALKOEN
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
1 Eetlepel gerasperde lemoenskil
1 Eetlepel pluimvee speserye
¼ Koppie Bruin Suiker
Kookvetsproei
¾ Koppie Lemoensap
1 of 2 Uie
1 Vars of ontvriesde Kalkoen (± 12lb - ± 6-7kg)
1 Lemoen
¼ Teelepel Sout
¼ Teelepel Peper
Meng die lemoensap en Bruin Suiker in ‘n klein kastrolletjie en bring net tot kookpunt. Sit eenkant en laat afkoel.
Voorverhit die oond tot 375°F (190° C)
Haal die hart, maagie die lewer, en die nek uit die Kalkoen en sit opsy.
Was die Kalkoen deeglik onder koue water, binne en buite, en maak droog.
Bind die pote oor die stuitjie vas. Lig die vlerke op, vou terug en onder die kalkoen in soos gewoonlik met hoender.
Sprinkel en vryf nou die speserye, 1 eetlepel gerasperde lemoenskil, sout en peper binne in die holte en bo-oor die kalkoen, goed in.
Stop die lemoenkwarte en die uikwarte in die kalkoenholte.
Hier is ‘n goeie wenk vir uie wat in die holte van Kalkoen, hoender of eend geplaas word : Sit die uie kwarte, ‘n huisie knoffel en ‘n paar druppels olyfolie
Met ‘n knippie speserye en knippie suiker, in ‘n bakkie met dêksel in die mikrogolf vir een minuut en plaas daarna in die holte.
Plaas die voorbereide Kalkoen nou op die vetbesproeide rak van die oondbraaipan.
Bak die Kalkoen in die oond teen 375°F (190° C) vir 45 minute
Bedruip die kalkoen elke halfuur of so met die lemoensap.
Sit foelie liggies oor kalkoen
Bak die kalkoen vir 2 uur en 15 minute totdat dit gaar is – indien u ‘n vleistermometer gebruik sal dit 180° toon.
Haal die kalkoen uit die oond, sit op ‘n warmbord en hou warm.
Maak sous met die aftreksel uit die braaipan *Lekker Resepte vir die Jongergeslag*
.
KALKOEN
1 Eetlepel gerasperde lemoenskil
1 Eetlepel pluimvee speserye
¼ Koppie Bruin Suiker
Kookvetsproei
¾ Koppie Lemoensap
1 of 2 Uie
1 Vars of ontvriesde Kalkoen (± 12lb - ± 6-7kg)
1 Lemoen
¼ Teelepel Sout
¼ Teelepel Peper
Meng die lemoensap en Bruin Suiker in ‘n klein kastrolletjie en bring net tot kookpunt. Sit eenkant en laat afkoel.
Voorverhit die oond tot 375°F (190° C)
Haal die hart, maagie die lewer, en die nek uit die Kalkoen en sit opsy.
Was die Kalkoen deeglik onder koue water, binne en buite, en maak droog.
Bind die pote oor die stuitjie vas. Lig die vlerke op, vou terug en onder die kalkoen in soos gewoonlik met hoender.
Sprinkel en vryf nou die speserye, 1 eetlepel gerasperde lemoenskil, sout en peper binne in die holte en bo-oor die kalkoen, goed in.
Stop die lemoenkwarte en die uikwarte in die kalkoenholte.
Hier is ‘n goeie wenk vir uie wat in die holte van Kalkoen, hoender of eend geplaas word : Sit die uie kwarte, ‘n huisie knoffel en ‘n paar druppels olyfolie
Met ‘n knippie speserye en knippie suiker, in ‘n bakkie met dêksel in die mikrogolf vir een minuut en plaas daarna in die holte.
Plaas die voorbereide Kalkoen nou op die vetbesproeide rak van die oondbraaipan.
Bak die Kalkoen in die oond teen 375°F (190° C) vir 45 minute
Bedruip die kalkoen elke halfuur of so met die lemoensap.
Sit foelie liggies oor kalkoen
Bak die kalkoen vir 2 uur en 15 minute totdat dit gaar is – indien u ‘n vleistermometer gebruik sal dit 180° toon.
Haal die kalkoen uit die oond, sit op ‘n warmbord en hou warm.
Maak sous met die aftreksel uit die braaipan *Lekker Resepte vir die Jongergeslag*
.
KALKOEN
Sit jou kalkoen met so 2 blikkies appletizer en 2 blikkies water in 'n pot. Kook tot net sag en bak dan bruin in die oond. SMUL lekker
.
How to Roast a Perfect Turkey
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
KNORR Chicken Stock Pots turn a Christmas turkey into a sensational festive feast.
A turkey is a great choice for a festive dinner because it’s relatively inexpensive, and can be a grand centerpiece for a feast feeding many mouths!
Turkey isn't difficult to get right, provided you follow a few guidelines. If you’re feeling intimidated about the idea of roasting a whole turkey, read on for our expert tips about how to choose, prepare and cook your big bird!
CHOOSING YOUR TURKEY
• Choose a turkey that looks fat and well-shaped, and is still tightly enclosed in plastic, with no tears in the wrapping.
• An average-sized turkey will feed 6-8 people. If you’re feeding more people than that – and have enough oven space - we suggest you buy two smaller turkeys instead of one huge one. Giant turkeys are tricky to roast, and their flesh can be dry and tasteless.
• If possible, choose a turkey that has a pop-up plastic ‘spike’, which will tell you when the turkey is done. Read the packaging carefully to make sure your turkey comes with this indicator.
THAWING THE TURKEY
• It's important to defrost your frozen turkey in the fridge, over a period of many hours (see below).
• A whole turkey should not be cooked from frozen, because the centre of the bird will not become hot enough, and this might make it unsafe to eat.
• Put the frozen turkey, straight from the freezer, onto a tray, which will collect the juices.
• Without opening or removing the plastic wrapping, place the bird on the middle shelf of your fridge to defrost. Make a note of the weight of the turkey (you’ll find this on the price label).
• Make sure your fridge is set to a temperature between 4ºC and 7ºC.
• Allow 24 hours' defrosting time for each 2 kg of turkey. In other words, if your turkey weighs 4 kg, it must defrost in the fridge for 48 hours. If it weighs 3 kg, it should defrost for 36 hours, and so on.
GETTING READY TO ROAST A TURKEY
• Carefully plan the cooking time for the bird. It will need several hours in the oven plus at least 20 minutes ‘resting’ time after it comes out of the oven.
• Set your oven temperature to 180 ºC (or the temperature recommended on the plastic packaging) so it can heat for at least 20 minutes before you put the bird in.
• Peel the plastic wrapping off the turkey. Don’t throw this away.
• The time your turkey will take to roast depends first on its weight and second on whether or not you’re going to stuff it. Be sure to read the instructions on the wrapping carefully, using the weight of the turkey to calculate the cooking time.
• Remove the packet of giblets from the cavity, rinse the turkey well, then pat dry with a paper towel.
• Rub the top of the turkey with a little olive or sunflower oil, plus seasonings of your choice. For more advice about this, click on the recipe below: (hier gee ek resep)
Citrus and Herb Roasted Turkey
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
A juicy and aromatic roast turkey – your guests will give you rave reviews!
• Recipe serves8-10
• Preparation time15 minutes
• Cooking time165 minutes
Ingredients
• 1 orange, halved
• 1 KNORR Chicken Stock Pot
• 60 ml Chopped fresh herbs (fresh thyme leaves, sage, parsley and/or rosemary)
• 30 ml Olive oil
• 2.5 ml Robertsons Black Pepper
• 5 kg Turkey, giblets and neck d (keep aside to use if making a gravy)
• 2 medium onions, peeled and quartered
Method
• Preheat oven to 200°C.
• Squeeze juice from ½ of the orange and set aside.
• Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper.
• Rub the mixture under and over turkey skin.
• Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack.
• Roast the turkey for 45 minutes then decrease the temperature to 180° C and roast for another 1 hour.
• Baste the turkey often during roasting and turn the pan around in the oven.
• Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70°C, about 1 hour.
• Remove turkey from the roasting pan and keep warm until serving.
• If you intend stuffing the turkey, click on the recipe below(hier gee ek resep)
Roast Turkey with a Pork, Sage and Apple Stuffing
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
This flavourful, juicy roast turkey is filled with a combination of sausage meat, pecan nuts and sage which makes a delicious stuffing!
• Recipe serves8 -10
• Preparation time40 minutes
• Cooking time180 minutes
Ingredients
• 90 ml margarine
• 1 onion, finely chopped
• 4 pork sausages, skin removed
• 100 g breadcrumbs
• 1 green apple, peeled and grated
• 30 ml fresh sage leaves, finely chopped
• 1 egg, lightly beaten
• 60 g pecan nuts, chopped
• 3.5 kg turkey, giblets removed and cleaned
• 60 ml margarine
• 1 KNORR Chicken Stock Pot
• 250 ml water
• 1 KNORR Chicken Stock Pot
Method
• Preheat oven to 180C
• Melt 90 ml margarine in a pan and cook the onion until tender then allow to cool
• Transfer the cooked onion to a bowl and combine with the sausage meat, breadcrumbs, apple, sage egg and pecan nuts
• Rinse the turkey well then pat dry with paper towel
• Place the turkey into a roasting pan and fill the cavity with the stuffing mixture
• Tie the legs together and tuck the wings under
• Melt the remaining margarine in a saucepan together with one of the KNORR Chicken Stock Pots and brush over the skin of the turkey
• Cover with tin foil and allow to roast in the oven for 60 minutes
• Pour the water into the base of the roasting pan, add the remaining KNORR Chicken Stock Pot then cover with foil and roast for a further 90 minutes basting occasionally
• To test if the turkey is cooked insert a skewer into the thickest part of the thigh, if cooked the juices should run clear. Or if your turkey has a thermometer gauge it will pop up when the turkey is done.
• Remove from the oven and allow to rest for 15 - 20 minutes before carving
• Tip – substitute the pork sausages with chicken sausages if you prefer and use the juices from the roasting tray to create your own gravy!
• If you don’t want to stuff the turkey, you can place aromatic ingredients of your choice into the cavity of the bird, which will perfume its flesh at it roasts. Some suggestions: half a lemon, a few sprigs of fresh rosemary, thyme or sage, garlic cloves, sliced onion, and so on.
• Put the bird in a deep roasting pan. It’s good idea to place the turkey on a layer of onion and carrot slices, plus a few sprigs of thyme, which will help create a tasty gravy.
• Tie the ends of the drumsticks together with kitchen string and tuck the wings under.
• Cover your turkey with a layer of heavy tin foil, and press it loosely around the edges of the roasting pan, so any steam can escape.
• Place in the oven for the time recommended on the plastic packaging, BUT remove the foil 30 minutes before the end of the roasting time, and turn up the heat by 10 degrees. If your oven has a fan, switch it on! This will allow the skin of the turkey to crisp and turn golden-brown.
• If the wings or breasts seem to be browning too quickly, cover them with strips of tin foil.
• If it seems that the bottom of the pan is drying out, add a little water, stock or wine . Baste the turkey occasionally with the pan juices.
• You will know when your turkey is cooked when the plastic ‘indicator’ spike pops up.
• If your turkey has not come with a pop-up indicator, you can check its ‘doneness’ as follows: Remove the turkey from the oven and cut into the thickest part of the thigh, close to the bone. The bone should feel very hot to the touch, and the juices running from the thigh joint should be clear, with no trace of pinkness.
• Remove the turkey from the oven, cover it lightly with foil and let it rest for at least 20 minutes, or up to 40 minutes. This will make it easier to carve, and ensure that the flesh remains juicy. Don’t worry about the turkey getting cold – it will retain its heat.
TO MAKE A GRAVY
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
• Remove the turkey from its roasting tray and set aside to rest.
• Pour any pan juices into a big jug, leaving behind in the pan just a little fat, plus any vegetables or herbs.
• Add three cups of boiling water to the jug containing the pan juices, plus a KNORR Chicken Stock Pot. Stir until dissolved. Put the pan on the heat, and when the fat begins to sizzle, sprinkle over 3 tablespoons of flour. Cook, stirring, for a minute or two, scraping at the bottom of the pan to remove any golden residue.
• Skim any fat off the top of the jug of stock and then pour the stock into the pan, whisking all the time with a metal whisk as the gravy thickens.
• Turn down the heat and simmer gently for 5-8 minutes.
• If the gravy seems too thick, thin it down with a little wine or water.
• If you’d like a thicker gravy, make a smooth paste of flour (or cornflour) and water, and dribble this into the gravy, a little at a time, until it has thickened to your liking. Simmer for a few more minutes to cook away any ‘floury’ taste.
• Season to taste.
• Strain the gravy through a sieve into a gravy boat or jug, and serve hot.
• If you’re in too much of a hurry to make a gravy from scratch, simply make up a sachet of KNORR Roast Meat Gravy.
TO CARVE YOUR TURKEY
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
The method for carving a turkey is exactly the same as for carving a roast chicken.
Here are our top tips for carving chicken. It might take you a while to get the hang of these techniques, but keep on trying and soon you’ll be carving like a pro!
1. Make sure you have a very sharp carving knife, a carving fork (although an ordinary fork will do) and a large chopping board on which to joint your chicken. A good tip is to place your board on a baking sheet so any juices that escape from the chicken are not wasted (keep them for your gravy!)
2. Allow your chicken to ‘rest’ on a plate, lightly covered with foil, for at least 15 minutes after it comes out of the oven. This will make it easier to carve, and keep it nice and juicy.
3. Place the roast chicken on your board, breast-side up. Use the tip of your carving knife to cut around and remove the wishbone (the little Y-shaped bone at the neck end of the breasts). This will allow you to carve away the breasts later with ease (see Step 6, below).
4. Turn the chicken so the drumsticks are facing you. Make a long sweeping cut down the very edge of the breast, at the same time pulling the end of the drumstick outwards and away from the body. Keep cutting gently down, following the ribcage of the bird, and you will locate the joint that attaches the thigh to the body of the chicken. Cut or chop through the joint cartilage to detach the whole leg in one piece. Repeat on the other side. Now separate each thigh from its drumstick by cutting through the joint that connects them.
5. To remove the wings, pull the wing tips out and away from the chicken, and cut through the joint that attaches the wings to the body of the chicken. If you like, you can separate each wing into two portions.
6. Now remove the breasts: using long, sweeping cuts, gently run the knife down one edge of the central breast bone, holding the knife roughly parallel to the bone. Slice down and along the ribcage of the bird so you can remove the breast in one piece. Repeat on the other side. Cut the breast crossways into three or four neat portions, making sure each piece has some crispy skin.
7. If your chicken has a stuffing, remove the stuffing from the cavity and slice it into pieces.
8. Finally, cut away any left-behind shreds of meat, and turn the chicken over to remove the tasty ‘oysters’ underneath. /KNORR WHATS FOR DINNER **25/11/2015
.
How to Roast a Perfect Turkey
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
KNORR Chicken Stock Pots turn a Christmas turkey into a sensational festive feast.
A turkey is a great choice for a festive dinner because it’s relatively inexpensive, and can be a grand centerpiece for a feast feeding many mouths!
Turkey isn't difficult to get right, provided you follow a few guidelines. If you’re feeling intimidated about the idea of roasting a whole turkey, read on for our expert tips about how to choose, prepare and cook your big bird!
CHOOSING YOUR TURKEY
• Choose a turkey that looks fat and well-shaped, and is still tightly enclosed in plastic, with no tears in the wrapping.
• An average-sized turkey will feed 6-8 people. If you’re feeding more people than that – and have enough oven space - we suggest you buy two smaller turkeys instead of one huge one. Giant turkeys are tricky to roast, and their flesh can be dry and tasteless.
• If possible, choose a turkey that has a pop-up plastic ‘spike’, which will tell you when the turkey is done. Read the packaging carefully to make sure your turkey comes with this indicator.
THAWING THE TURKEY
• It's important to defrost your frozen turkey in the fridge, over a period of many hours (see below).
• A whole turkey should not be cooked from frozen, because the centre of the bird will not become hot enough, and this might make it unsafe to eat.
• Put the frozen turkey, straight from the freezer, onto a tray, which will collect the juices.
• Without opening or removing the plastic wrapping, place the bird on the middle shelf of your fridge to defrost. Make a note of the weight of the turkey (you’ll find this on the price label).
• Make sure your fridge is set to a temperature between 4ºC and 7ºC.
• Allow 24 hours' defrosting time for each 2 kg of turkey. In other words, if your turkey weighs 4 kg, it must defrost in the fridge for 48 hours. If it weighs 3 kg, it should defrost for 36 hours, and so on.
GETTING READY TO ROAST A TURKEY
• Carefully plan the cooking time for the bird. It will need several hours in the oven plus at least 20 minutes ‘resting’ time after it comes out of the oven.
• Set your oven temperature to 180 ºC (or the temperature recommended on the plastic packaging) so it can heat for at least 20 minutes before you put the bird in.
• Peel the plastic wrapping off the turkey. Don’t throw this away.
• The time your turkey will take to roast depends first on its weight and second on whether or not you’re going to stuff it. Be sure to read the instructions on the wrapping carefully, using the weight of the turkey to calculate the cooking time.
• Remove the packet of giblets from the cavity, rinse the turkey well, then pat dry with a paper towel.
• Rub the top of the turkey with a little olive or sunflower oil, plus seasonings of your choice. For more advice about this, click on the recipe below: (hier gee ek resep)
Citrus and Herb Roasted Turkey
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
A juicy and aromatic roast turkey – your guests will give you rave reviews!
• Recipe serves8-10
• Preparation time15 minutes
• Cooking time165 minutes
Ingredients
• 1 orange, halved
• 1 KNORR Chicken Stock Pot
• 60 ml Chopped fresh herbs (fresh thyme leaves, sage, parsley and/or rosemary)
• 30 ml Olive oil
• 2.5 ml Robertsons Black Pepper
• 5 kg Turkey, giblets and neck d (keep aside to use if making a gravy)
• 2 medium onions, peeled and quartered
Method
• Preheat oven to 200°C.
• Squeeze juice from ½ of the orange and set aside.
• Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper.
• Rub the mixture under and over turkey skin.
• Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack.
• Roast the turkey for 45 minutes then decrease the temperature to 180° C and roast for another 1 hour.
• Baste the turkey often during roasting and turn the pan around in the oven.
• Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70°C, about 1 hour.
• Remove turkey from the roasting pan and keep warm until serving.
• If you intend stuffing the turkey, click on the recipe below(hier gee ek resep)
Roast Turkey with a Pork, Sage and Apple Stuffing
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
This flavourful, juicy roast turkey is filled with a combination of sausage meat, pecan nuts and sage which makes a delicious stuffing!
• Recipe serves8 -10
• Preparation time40 minutes
• Cooking time180 minutes
Ingredients
• 90 ml margarine
• 1 onion, finely chopped
• 4 pork sausages, skin removed
• 100 g breadcrumbs
• 1 green apple, peeled and grated
• 30 ml fresh sage leaves, finely chopped
• 1 egg, lightly beaten
• 60 g pecan nuts, chopped
• 3.5 kg turkey, giblets removed and cleaned
• 60 ml margarine
• 1 KNORR Chicken Stock Pot
• 250 ml water
• 1 KNORR Chicken Stock Pot
Method
• Preheat oven to 180C
• Melt 90 ml margarine in a pan and cook the onion until tender then allow to cool
• Transfer the cooked onion to a bowl and combine with the sausage meat, breadcrumbs, apple, sage egg and pecan nuts
• Rinse the turkey well then pat dry with paper towel
• Place the turkey into a roasting pan and fill the cavity with the stuffing mixture
• Tie the legs together and tuck the wings under
• Melt the remaining margarine in a saucepan together with one of the KNORR Chicken Stock Pots and brush over the skin of the turkey
• Cover with tin foil and allow to roast in the oven for 60 minutes
• Pour the water into the base of the roasting pan, add the remaining KNORR Chicken Stock Pot then cover with foil and roast for a further 90 minutes basting occasionally
• To test if the turkey is cooked insert a skewer into the thickest part of the thigh, if cooked the juices should run clear. Or if your turkey has a thermometer gauge it will pop up when the turkey is done.
• Remove from the oven and allow to rest for 15 - 20 minutes before carving
• Tip – substitute the pork sausages with chicken sausages if you prefer and use the juices from the roasting tray to create your own gravy!
• If you don’t want to stuff the turkey, you can place aromatic ingredients of your choice into the cavity of the bird, which will perfume its flesh at it roasts. Some suggestions: half a lemon, a few sprigs of fresh rosemary, thyme or sage, garlic cloves, sliced onion, and so on.
• Put the bird in a deep roasting pan. It’s good idea to place the turkey on a layer of onion and carrot slices, plus a few sprigs of thyme, which will help create a tasty gravy.
• Tie the ends of the drumsticks together with kitchen string and tuck the wings under.
• Cover your turkey with a layer of heavy tin foil, and press it loosely around the edges of the roasting pan, so any steam can escape.
• Place in the oven for the time recommended on the plastic packaging, BUT remove the foil 30 minutes before the end of the roasting time, and turn up the heat by 10 degrees. If your oven has a fan, switch it on! This will allow the skin of the turkey to crisp and turn golden-brown.
• If the wings or breasts seem to be browning too quickly, cover them with strips of tin foil.
• If it seems that the bottom of the pan is drying out, add a little water, stock or wine . Baste the turkey occasionally with the pan juices.
• You will know when your turkey is cooked when the plastic ‘indicator’ spike pops up.
• If your turkey has not come with a pop-up indicator, you can check its ‘doneness’ as follows: Remove the turkey from the oven and cut into the thickest part of the thigh, close to the bone. The bone should feel very hot to the touch, and the juices running from the thigh joint should be clear, with no trace of pinkness.
• Remove the turkey from the oven, cover it lightly with foil and let it rest for at least 20 minutes, or up to 40 minutes. This will make it easier to carve, and ensure that the flesh remains juicy. Don’t worry about the turkey getting cold – it will retain its heat.
TO MAKE A GRAVY
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
• Remove the turkey from its roasting tray and set aside to rest.
• Pour any pan juices into a big jug, leaving behind in the pan just a little fat, plus any vegetables or herbs.
• Add three cups of boiling water to the jug containing the pan juices, plus a KNORR Chicken Stock Pot. Stir until dissolved. Put the pan on the heat, and when the fat begins to sizzle, sprinkle over 3 tablespoons of flour. Cook, stirring, for a minute or two, scraping at the bottom of the pan to remove any golden residue.
• Skim any fat off the top of the jug of stock and then pour the stock into the pan, whisking all the time with a metal whisk as the gravy thickens.
• Turn down the heat and simmer gently for 5-8 minutes.
• If the gravy seems too thick, thin it down with a little wine or water.
• If you’d like a thicker gravy, make a smooth paste of flour (or cornflour) and water, and dribble this into the gravy, a little at a time, until it has thickened to your liking. Simmer for a few more minutes to cook away any ‘floury’ taste.
• Season to taste.
• Strain the gravy through a sieve into a gravy boat or jug, and serve hot.
• If you’re in too much of a hurry to make a gravy from scratch, simply make up a sachet of KNORR Roast Meat Gravy.
TO CARVE YOUR TURKEY
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/kalkoen-geregte.html
The method for carving a turkey is exactly the same as for carving a roast chicken.
Here are our top tips for carving chicken. It might take you a while to get the hang of these techniques, but keep on trying and soon you’ll be carving like a pro!
1. Make sure you have a very sharp carving knife, a carving fork (although an ordinary fork will do) and a large chopping board on which to joint your chicken. A good tip is to place your board on a baking sheet so any juices that escape from the chicken are not wasted (keep them for your gravy!)
2. Allow your chicken to ‘rest’ on a plate, lightly covered with foil, for at least 15 minutes after it comes out of the oven. This will make it easier to carve, and keep it nice and juicy.
3. Place the roast chicken on your board, breast-side up. Use the tip of your carving knife to cut around and remove the wishbone (the little Y-shaped bone at the neck end of the breasts). This will allow you to carve away the breasts later with ease (see Step 6, below).
4. Turn the chicken so the drumsticks are facing you. Make a long sweeping cut down the very edge of the breast, at the same time pulling the end of the drumstick outwards and away from the body. Keep cutting gently down, following the ribcage of the bird, and you will locate the joint that attaches the thigh to the body of the chicken. Cut or chop through the joint cartilage to detach the whole leg in one piece. Repeat on the other side. Now separate each thigh from its drumstick by cutting through the joint that connects them.
5. To remove the wings, pull the wing tips out and away from the chicken, and cut through the joint that attaches the wings to the body of the chicken. If you like, you can separate each wing into two portions.
6. Now remove the breasts: using long, sweeping cuts, gently run the knife down one edge of the central breast bone, holding the knife roughly parallel to the bone. Slice down and along the ribcage of the bird so you can remove the breast in one piece. Repeat on the other side. Cut the breast crossways into three or four neat portions, making sure each piece has some crispy skin.
7. If your chicken has a stuffing, remove the stuffing from the cavity and slice it into pieces.
8. Finally, cut away any left-behind shreds of meat, and turn the chicken over to remove the tasty ‘oysters’ underneath. /KNORR WHATS FOR DINNER **25/11/2015
No comments:
Post a Comment