Turkey recipe roast turkey with Gravy and Cranberry sauce
Turkey recipe roast turkey with Gravy and Cranberry sauce. In America the people called Indigenous peoples of Mesoamerica were domesticated the large poultry bird called turkey it is a large domesticated poultry bird. The American peoples are used this popular product in many cultural significant events such as Thanksgiving and Christmas. Some people used as for everyday nourishment. Turkeys are sold similar to chicken like removing the head, feet, and feathers. After that process sliced and ground turkeys are sold in market. The sliced turkey is generally served as cold cuts and as a sandwich meat. It is a healthy dish alternative to beef. So, the people in America and Canada eat this dish traditionally as the main course of Christmas feast and Thanks giving. The people in Mexico were regarded the turkey with mole sauce as a national dish. The people used both fresh and frozen turkey for cooking. Turkeys are generally roasted or baked in an oven for minimum 4 hours. Some people in some areas particularly in American south they also deep fried the turkey in hot oil for 30 to 45 minutes by using a turkey fryer. In United States and Canada for Thanksgiving turkey is traditionally served with dressing or stuffed gravy and cranberry sauce. In United Kingdom when eaten at Christmas turkey recipe is typically served with winter vegetables like Brussels, sprouts, roasted potatoes, parsnips.
Turkey recipe Ingredients for stuffing
- Turkey – 5 kg
- Butter -50 grms
- Chicken stock -3 cups
- Chopped onions -1 cup
- Chopped selery stick – 2
- Chopped sage -3 tbsp
- Leaf parsley – ½ cup
- Chopped thyme -2 tbsp
- White bread crumbs – 6
- Lemon – 1
- Greated nut Meg
Turkey recipe Ingredients for cranberry sauce
- Craisins – 150 grams
- Port -1/2 cup
- Large orange – 1
- Red currant jelly – ½ cup
- Ingredients for gravy
- Plain flour – ½ tbsp
- Red wine – 200ml
- Turkey stock – 500ml
- Red currant jelly -3 tbsp
- Salt to taste
- Black pepper to season
Preparation
Step 1
For the preparation of stuffing heat a sauce pan put some chicken stock and bring to the boil, put the heat to low and leave at a simmer.
Step 2
Heat a large frying pan and melt the butter over low flame. Add celery and onion cook the content for 5 minutes. Add leaf parsley and cook the content for 3 minutes. Remove the frying pan from the flame and take the content in a large bowl add bread crumbs and mix the content well add the stock to the content to soften. Add salt, pepper and some nutmeg.
Step 3
Cool the whole content then use for stuffing. Put the oven at 190 degree centigrade. Stuff the turkey with stuffing mixture and apply the butter with turkey’s breast and close legs loosely with foil. Put the turkey on a large roasting pan and roast for 2 to 4 hours. Brush the liquid every 30 minutes. After 3 hours remove the turkey from oven and keep aside for 15 minutes before serving.
Step 4
For the preparation of cranberry sauce take a medium sized bowl and put the packet of craisins add boiling water and keep it aside for 30 minutes. Remove the craisins from the packet and put them in a sauce pan add little bit juice from large orange, ½ cup port and ½ cup red currant jelly. Cook the content for 5 minutes in low flame till the content thick keep it aside to cool.
Step5
For the preparation of gravy heat a pan add reserved juices from turkey, add 2 tbsp of plain flour and cook the content till golden color. Add 500 ml of turkey stock, 200 ml of red wine and boil the content until thick. Put 3 tbsp red currant jelly add salt and cracked black pepper for seasoning. Serve the gravy with turkey and cranberry sauce and enjoy it.
