Eat like a true ‘outsider’ this Thursday, November 23, Thanksgiving turkey roast (Thanksgiving) In order to promote the consumption of this delicious and healthy meat, it is one of the recommendations of the Spanish Interprofessional Poultry Association (Avianza), which shared the most delicious recipe of this North American festival with chef Javier Muñoz Calero (Ovillo Restaurant) from Madrid. , also suitable for all pockets.
Muñoz Calero, who works in the kitchen of the US Embassy in Spain, also demonstrates: Expert tricks to ensure nothing fails This traditional dinner is celebrated on the fourth Thursday of November to give thanks for the fruit of the harvest and to praise all the goodness that has occurred throughout the year.
Roasted turkey recipe from Javier Muñoz Calero
• 1 6 kg turkey
• 100 g mushrooms
• 100 gr portobello
• 100g dried morel
• 100 g Chantarella
• 100 g cow tongue
• 100 g of bun
• 500 g cooked cabbage
• 750 g minced turkey leg
• 600 g minced duck chicken with its fat
• 2 red onions
• 2 leeks
• 1 garlic
• 100 g Iberian ham
• Butter
• 6 eggs
• Chicken broth (1 liter)
• Chamomile (500 ml)
For the stuffed turkey
• Saute the onion and leek until caramelized.
• Fry the garlic and mix with onion and leek
• Saute the mushrooms separately in very hot oil in small amounts and add chamomile little by little to each sauté. Reserve
• Sauté the seasoned ground beef separately, but leave it in the oven for half the cooking time. Reserve
• Saute and fry julienned cabbage
• Shred the cabbage and onion but leave thick pieces, do not make a light sauce or puree.
• Saute all the mushrooms, season with salt and pepper, mix with the onion and shredded cabbage, add the meat and when cool, add the eggs, mix well and stuff the turkey.
cooking a turkey
• The oven should be kept at 200 degrees and the turkey should be completely covered with aluminum foil for the first half hour. Then always bake at 150 degrees for about 45 minutes per kilo.
• Brush the turkey with broth, oil and water and drizzle the broth every 20 minutes.
• 500 ml dark chicken broth
• 500 ml pixels (Pedro Ximénez)
• 500ml scented
• Salt
• Juice obtained from cooking the turkey
• Fruit juice 1 liter of currant juice
• Orange juice
Preparation of the sauce
• Reduce each juice separately until almost caramelized.
• Mix, season with salt and pepper and top with a few sticks of butter (100g) to solidify the sauce and make it smooth.
Tips for the perfect stuffed turkey
In addition to the recipe, chef Javier Muñoz Calero also wanted to explain: The most important tips to make stuffed turkey look amazing: From tips to avoid drying out in the oven to how to make a crispier filling.
• The oven must be preheated to 200 degrees for 30 minutes.
• Ideally, inject melted butter and Brandy de Jerez into the turkey in advance (about 24 hours beforehand).
• Cooks at 150° for about 45 minutes per pound, but you will need to weigh the turkey when it is stuffed.
• Choose turkey over turkey because they are more tender
• While removing the albalin every 10 minutes, we should baste the turkey with its own juices and put poultry juice on the baking tray to keep the oven moist.
• At the end of cooking, increase the oven to maximum level with the grill and brown, but lower the baking tray to the bottom, browning little by little, being careful not to burn the grill.
• Once the minced meat filling has cooked in the oven, remove it from the turkey again and fry it in the pan a little if you want an extra crispy touch.