Recipe for turkey in the oven. The turkey is baked in the oven. It is necessary to wash and cut into pieces

Every welcome and important cleanliness cannot be done without company food, which is the pride of the master and the treasure of all guests. It so happened that most often, as a “flower program”, we should sing the bird. The chicken has already become popular, the gander has become popular, and the duck's ax is now considered a delicacy.

The main idea is that this appearance is the result of a hybridization of the indices and pitching, but that is not the case at all. Indo-duck is a different species of domestic birds. It came to us from Mexico, where its proper name sounds like “muscle muscle.” This meat is a dietary product, adding flavor and richness.

It's not as fatty as the kachka's, and it's softer and thinner, lower indica fillet. The food from such meat can be enjoyed by those who are on a diet for a low calorie content. Bring this measles to the body that is growing, and to those who are recovering from an important illness.

Since you haven’t tried turkey before, it’s time to prepare it the right way.

The right choice is the constipation of a tasty herb!

Most often they are stuffed and baked, and stewed and lubricated meat is also very tasty. To get the full range of these similarities, you need to choose the right bird. For this reason, remember a few rules.

The most savory herbs come from fresh carcasses, but they are frozen and therefore sacrificed for their savory berries.
Choosing a bird, pay attention to the color of the skin, it is guilty of being beige, without rags, stains and feathers.
If you buy a front-cut carcass, marvel at the meat, it may be pale horn or light cherries in color.
Freshness can be measured by taking it into your hands. If the meat is sticky, be careful before purchasing. Don't forget to smell the product, there will be no foreign odors.
The carcass also has a springiness that, when pressed on the skin, it quickly rotates to its best appearance, so such a carcass makes for a very tasty evening.

Thinly prepared

So that your home and guests will enjoy the deliciousness of cooking birds, there are a number of secrets in store that are now available to you.

Before cooking, the meat must be soaked in water or scalded with dill, so it will become softer and juicier.
Trim the bird in the marinade for at least 1.5 years. In just one hour, you will be completely filled with all the aromatic spices. Just don’t overdo it, marinating for more than 3 years will take away all the juice.
When baking the carcass in foil, you need to add a little water so that it bakes evenly.
The optimal time for preparation is to lie outside. So, one kilogram of carcass requires 1 year of baking and stewing.

Forgive and delicious fruits from turkeys - decoration for the Christmas table

Baking in the oven is probably one of the easiest ways to prepare a tasty and aesthetically pleasing herb that will glaze over your local banquet.

With apples on your sleeve

This cooking method is very easy, even by placing the carcass in a sleeve you create a good microclimate in which the meat is baked, thereby preserving all the juices. Moreover, the sleeve prevents breezes from clouding the oven. Here's what you'll need to prepare:

turkey carcass – 1 pc.
apple – 2-3 pcs.
full-fat sour cream - 3 tbsp.
mayonnaise – 2 tbsp.
chasnik – 4 cloves.
thyme, black chalk pepper, salt.

The turkey should be doused with dill, grated with salt and black pepper, and marinated for 1.5 years. Mix sour cream and mayonnaise for an hour and lightly spread the whole bird in the middle and side. Peel the apple from the core and cut into large slices, filling the carcass.

The prepared birds are placed in a baking sleeve and placed in an oven preheated to 200 degrees for 1.5-2 years. If you want the dish to be a little crunchy, 30 minutes before the end of baking, carefully cut the bag.

This recipe will help you kill two birds with one stone - prepare the main herb and side dish, thereby saving time. The list of ingredients is simple:

The carcass for the cob needs to be marinated in a heated sauce prepared from the chicken, water and grated ginger. The hour for this process is 1 year. Potatoes, zucchini and eggplant need to be cut and marinated in ½ tbsp. soy sauce, with a few cloves for an hour, season with pepper.

Before baking, rub the turkey with potatoes and pepper and place it in a deep dish, where you place the vegetable pillow with broccoli and eggplants. Then put it in the oven for 2 years at a temperature of 200 degrees.

With multi-filling

Another option for baking a whole stuffed carcass is to prepare a rice and vegetable filling for it. To impress everyone with your culinary talent, she will need:

At first glance, it is not possible to obtain special products from your herb; you only need to prepare everything correctly. Cut the apple into slices, pick the tangerine, stuff the bird. After cooking until ready, spread the rice on top, first adding chopped pepper and a bottle of water.

Bake the carcass with rice for at least 2 years at a normal temperature of 200 degrees.

Honey and oranges are especially special

If you want your guest to have your bird's hand, then cut it into pieces and prepare the necessary products:

Season the pieces with spices and let them sit for 1 year. After this, lightly grease the turkey in the frying pan. Place the pan on parchment and divide some apples and oranges between the pieces of meat. Drizzle the dressing with water, soy sauce and honey on top. Cover with a sheet of foil and bake for 2 years at a temperature of 190 degrees.

The turkey is well suited to all kinds of side dishes, and the stuffed version is suitable as a herb in its own right, having at once reduced its lightness and richness.

02.04.2018

Not many of us can boast of our marvelous culinary knowledge. Recently, an Indian woman began to appear on our tables. No, this bird doesn’t suffer from a hundred percent until the end. People call it musky muscle. In our article, we’ll talk about how to bake a turkey in the oven with apples.

Haven't you figured out how to serve the holy table yet? Turkey in the oven with apples and prunes is the royal herb. If you prepare the musky meat correctly, the meat will be perfectly tender and juicy.

Ingredients:

pitching carcass – 2 kg;
salt – 2 teaspoons. spoons;
black peppercorns – 10 pieces;
dried thyme - ½ teaspoon. spoons;
prunes – 250 g;
apple – 0.5 kg;
dark Gatunku beer – 0.5 l;
rare honey – 1 teaspoon. spoons.

Preparation:

At first glance, it may be possible to avoid the initial pitching of the boat. Musk meat consists of less fat and tender meat.
If the carcass has lost its feathers, they need to be removed with tweezers. If necessary, the birds can be scorched with a hot fire, over a gas burner.
We rinse the carcass well with running water.

The ends of the krill are cut, otherwise during the baking process they will burn and ruin the entire aesthetic appearance of the turkey.
By cutting the skin until it is long enough, you can remove the tail.
At the bottom there is a bunch of black peppercorns.
Add great broom and dried thyme to the mortar. Once again everything is well ground.
Rub the cooked mixture in the middle and rub the turkey carcass.
We transfer the musky mixture into a hot dish and cover it with polyethylene spit.
We send the pumpkin for marinating to the refrigerator for 12 years. It's best to work for nothing.
The apple is carefully washed with water and rubbed with paper towels.
The bud is cut in half and the core is removed. Then we cut the apple pulp from the skin into thin slices.
We pour the prunes with dill and add literally 10 quilins to soften them.
Then it is dried and added to the apples with honey. Everything is mixed well.
After the designated time for marinating has passed, we begin stuffing the turkey with apples and prunes.
There is no need to stuff the bird too thoroughly, otherwise you may lose the free space.
Open the carcass with a toothpick. You can use culinary twine.
The apple slices that are left out are placed in an even ball on the bottom of the frying pan.
Place the breast side down on the apple pillow. Add a few prunes.
The last touch is beer. Fill the turkey carcass with dark foam.
Once you drink it, the beer will retain its shape by about half. The baking process involves steaming.
Roast the turkey for about 1.5 years at a temperature of 200°.
However, in the process of thermal processing, fat is visible, which is semolina and lubricates the pumping for another quarter of a year.
We serve the turkey with filling, vegetables and sauce.

Please! The jacket looks like a juice in the oven with apples on the sleeve. To properly prepare the hour of cooking, use a simple formula: 20 quilins fall per kilogram of meat, plus another 20 quilins for the animal. Indoor baking beyond three years is not recommended.

We're ready to pump musk in a new way

The turkey in the oven with apples and foil comes out juicy and delicious. And for stuffing apples, you can use rice cereal and vegetables. Take another side dish for extra.

Ingredients:

turkey carcass – 2.5-3 kg;
rice cereal – 200 g;
lemon – 3-4 pcs.;
medium size apple – 2 pcs.;
soy sauce – 2 tbsp. spoons;
rare honey – 1 tbsp. spoon;
carrots – 1 root vegetable;
Cucumber sand – 1 teaspoon. spoon;
salt, flower blossoms, rosemary, sum of small peppers;
Mustard – 1 teaspoon. spoon;
wheat, beard, and gatunka;
filtered water – 1000 ml.

Preparation:

While the turkey carcass is defrosting, we can remove it manually from lemon juice.
Pour it into a hand-held container and heat the bits in a steam bath.
Add some rosemary and clove blossoms to freshly squeezed lemon juice. Mix everything well and simmer the citrus juice in a steam bath for 2-3 minutes.
The turkey carcass is cleaned, washed thoroughly and, according to the vologist, dried with paper towels.
Pour the prepared citrus marinade over the turkey carcass.
Cover the dishes with polyethylene melt and place the musk mixture in the refrigerator for 3 years.
We cleanse cibulin and carrots, but not in detail.
Place the whole vegetables into the pan.
We fill them with water and boil them. After boiling, the liquid is frozen.
Rice grains are washed until water runs clear and boiled until ready. We will cook the rice in vegetable broth.
It is recommended to rinse the rice and carefully squeeze out the water so that the grain comes out fluffy.

Cut the apple pulp into slices.
Three years have already passed, we remove the duck from the marinade.
We rub the cabbage carcass with great broom and a mixture of small peppers.
Stuff the pumpkin with apples and add boiled rice cereal.
We sew up the opening with kitchen twine.
In a warm bowl, combine honey and mustard.
Mix the ingredients thoroughly until the mixture maintains a uniform consistency.
Using a silicone pencil, apply honey-mustard sauce to the skin of the turkey.
We take aluminum foil and thoroughly burn the turkey carcass. Make sure there are no gaps.
We transfer the musky carcass to a sheet and place it in the oven.
It will be baked for approximately two years at a temperature of 180°.
Then we open the foil and continue to simmer until a brown crust appears.
We've got a little extra vegetable broth left, so we're heating it up.
Add a pinch of lemon juice and soy sauce.
Place on the stove and heat up. Add thoroughly and sieve until the sauce thickens.
Now you can serve the bottom half of the duck with a side dish of rice and sauce to the table.

Many people respect that a turkey is a cross between a turkey and a jock. However, this is not at all the case. Indian duck – this is the name given to an absolutely unique species that nature created on its own. The meat of this bird is not as stringy as that of a wild bird, and not as fatty as that of a turkey. In addition, musky hen lays eggs, which, due to their taste, are not as tender as chicken eggs, but are more expensive for them.

It is much simpler to grow a duck, but the most common Muscovy ducks remember their home very well, and they absolutely do not need a body of water for a healthy life.

The meat of this bird is, of course, not as tender as that of the chicken, so it is easier to stew, or bake. And the turkey baked in the oven is just great for all the praise. Let's look at a bunch of recipes on how to cook turkey in the oven.

Turkey in the oven, baked with tomatoes.

Indian duck – 1 carcass;

Tsibulya - 2 pieces;

Carrots - 2 pieces;

Tomatoes – 3 great ones;

Chasnik, salt, pepper, sour cream.

Divide the bird into four parts, grate the sill and pepper. Add tsibul, carrots, chasnik, and grease them. Place the scraps of meat on top, pour in a little water and simmer again over a low heat. After this, add finely chopped tomatoes, sour cream and bake 20 quilins.

Turkey in the oven, baked with rice and fruit.

Indian duck – 1 carcass;

Tangerines, sour apples, oranges – 1 piece each;

Rice – povsklyanka;

Sweet pepper – 1 piece;

Curry, salt, pepper.

Grate the carcass with sillyu and curry. Prepare fruit sumish and stuff the bird. Be careful, make sure the fruit is sweet. And here you can add lemon. Season the filling with salt and pepper. Place the stuffed turkey on a wide pocket of foil, on top of it hang rice, mix with chopped pepper and a bottle of water. Carefully wrap everything in foil and bake in the oven for 2 years at 200 degrees. I’m ready to cut the bird into several pieces and serve it to the table.

Indoutka in the oven, stuffed with prunes and lemon.

Indian duck – 1 carcass;

Lemon or lime – 1 piece;

Apple - 3 pieces;

Black plums – 10 pieces;

Salt, pepper, chasnik.

Mix everything, add salt and pepper. Wash and dry the ink. Then add salt, pepper and stuff with fruit. Place in a glass pan and place in the oven for a few minutes. From time to time you need to remove the bird and pour it with the juice it appears in order to remove the crispiness.

Indouette in oven, with buckwheat and mushrooms

Indian duck – 1 carcass;

Buckwheat – powsklyanka;

Mushrooms – 15 pieces;

Tsibulya - 1 piece;

Salt, pepper, olive oil.

Rinse the bird, grate it with pepper. Boil the buckwheat porridge, brush the mushrooms with the zibula, mix the buckwheat and eggplant, sew up the cauliflower, and bake for an hour at 180-200 degrees.

How to cook turkey in soup?

Kharcho with indoutka - this is both pepper and other herbs. For whom do you need:

Indian duck – 1 carcass;

Cybula – a number of middle heads;

Chasnik – 3 cloves;

Tomato – 1 piece;

Adjika – 2 spoons;

Pea hairs (detailed to the point of friable hairs) - peas;

Cilantro, parsley, green cibul, basil;

Sumish of herbs for kharcho.

Cut the bird into portions, cover with water and cook for another year. After adding the peas and adding the spices, bring to a boil. At this time, cut the vegetables, mix with the sauce and tomatoes, sauté 10 khvilins in a frying pan. Add dressing to the soup, add greens and adjika. Stir and cook for 10 minutes until the soup becomes thick. After this person was removed from the fire, the date will be real.

You can also simply extinguish the chicken with the chicken, like the original chicken, and serve fresh salad and spaghetti as a side dish. You can simply boil the poultry meat to reduce the fat in turkeys, often less than in chickens.

Golovne – don’t be afraid to experiment. For this bird you can choose the kind of minced meat that is recommended for the gander and pitching.

It’s better to decorate the Christmas table from the inside, but it’s not a traditional holiday for Christmas.

The Indian duck is not at all a selective breed of duck and turkey, but rather a kachina breed, brought to us from Mexico and officially called the musk duck. And the resulting desserts will be wonderfully tasty, you’ll literally “lick your fingers.”

This variety of bird has long shared all the most delicious characteristics. The meat of the turkey is softer, the lower meat is tender, and it has a brighter taste than the lower chicken. Before speaking, instead of regular pumpkin meat, turkey meat is low-fat and low-fat.

That's why the doctors are happy to include herbs from this in the children's menu, as well as to the diet that will restore strength after getting sick and help you lose weight.

How to cook turkey - a very tasty recipe with video

This recipe clearly describes the process of preparing turkey with apples.

turkey carcass;
1 cibulin;
3 medium apples;
100 g (without brush) prunes;
salt, chalked pepper;
5-6 cloves per hour;
1 lemon;
vershkova oil.

Preparation:

Cut the skin of the lemon and chop the pulp into cubes. Cut the apple into slices and combine with lemon to |ab| the stench has not darkened.
Pour dill over prunes for 5-10 minutes, then cut into strips.
Cut the tsibul into thin quarter rings, and chop the chasnik even more finely.
Mix all ingredients.
Carefully rub the inside of the carcass with salt and pepper, fill the carcass with the prepared filling, and prick the opening with toothpicks.
Coat the fora or deco with top oil. Place the stuffed birds with the stem down and bake in a baking dish for 1.5 to 2.5 years.
Before the hour of cooking, do not forget to baste the carcass with any fat you see and turn it over so that the carcass will come out rosy and beautiful on all sides.

Indian duck in a multicooker - a recipe with photos

The slow cooker quickly prepares the most delicious stew from potatoes and ground beef.

500 g of pure turkey meat;
2 carrots;
2 heads of cibul;
1.5 kg potatoes;
1 great tomato;
2–3 chalice cloves;
salt, season for relish.

Preparation:

Remove the husks from the cibulin heads and cut into cubes.

2. Chop the carrots into cubes or slices.

3. Cut the meat into medium-sized pieces.

4. Peel the skins of the potatoes - into small cubes.

5. Lightly grease the bowl of the multicooker with olive oil. If you vikorista your poultry, then it is not too heavy, the leftover meat should be left with enough moisture in the fat. Set the greasing program to approximately 20 minutes and grease the meat pieces.

6. After 15 minutes, add vegetables to the cob.

7. Then switch the equipment to the extinguishing mode, remove the potatoes, salt and season everything. Stir and pour in 1 tbsp. warm water.

8. About 5 minutes before the end of cooking, add the diced tomatoes and other ingredients.

9. If the potatoes are not yet ready at this point, then continue the extinguishing hour for the required term.

Indian duck in the oven - recipe

Turkey can be prepared in the oven using the simplest ingredients. Strava is appetizing to look at and full of flavor.

1 bird carcass;
½ lemon;
a tong of dry basil, oregano and ground pepper;
salt.

Filling:

500 g pecheritsa;
1 carrot;
1 cibulin;
salt;
Oil for lubrication.

Garnish:

1 tbsp. raw buckwheat;
1 tbsp. drive

Preparation:

Squeeze the juice from half a lemon, add some lemon zest, salt and spices. For consumption, dilute with a spoon of cold water. Remove the marinade, grate the middle of the birds and fill them with marinade for a period of 15 minutes to several years.
Cut the pecheritsa into quarters, the carrots into slices, and the cabbage into slices. Grease the tops of the vegetables, and then add the mushrooms to them. Season with salt and pepper, simmer for about 7-10 chickens. It's good to cool it down.
Fill the carcass with mushroom filling and close the opening using wooden toothpicks. Place in the center of a buttered deep baking dish.
Place the rinsed buckwheat at the back. Add water and add salt to the cereal.
Tighten the container with a lid and place in the oven (200°) for 1.5–2 years according to the size of the bird.
Once the meat is ready to cook (when roasted in the hottest place, the juice will appear), stir the porridge and let the bird brown for another 10-15 minutes. When this happens, open the foil so that the buckwheat is covered, otherwise it will dry out.

Recipe for turkey on the sleeve

Like any other bird, the duck can be rolled up in the sleeve. With whatever juice you have seen, drain the meat and extract the juice.

1 turkey;
2 carrots;
1 cibulin;
2 apples;
salt, spices;
2 bay leaves.

Preparation:

Carefully scrape the carcass with a knife and carefully remove it from all sides.
Chop into portions, rub them with seasonings (for pumping or chicken).
Cut the apple into slices, the carrots into pucks, and the zucchini into slices. Mix the products and place them in an even ball near the sleeve.
Place poultry scraps and bay leaves on top of the sheep's pad. Pour water into the middle (about 1/2 cup) and tie the edges of the sleeve.
Bake at a medium temperature of 180°C for about 1.5–2 years.

Indoutka with foil with rice

Turkey with rice and apples, baked in a spicy sauce to replace the traditional gander, chicken and pitching will become a welcome surprise on a cozy table.

indoutka wagon 3 kg;
180 g raw rice;
3 lemons;
2 licorice apples;
1 small carrot;
1 small head of cibul;
1 tbsp. honey;
2 tbsp. soy sauce;
1 tbsp. mustard;
1 tbsp. tsukru;
a tong of black pepper, rosemary, cloves;
1 liter of water;
1 tbsp. Boroshna

Preparation:

Let's start marinating the turkey first. To juice lemons, add cloves and rosemary. Warm it up for 3 minutes on low gas, or preferably in a water bath.
Carefully listen to the bird and dry it with a serveret. Dry it and add it to kill. Place the carcass in a separate container, pour in the marinade and marinate in the cold for at least 2.5 years.
In a small saucepan, place the previously cut neck, peel the skins of the cibulin and carrots (whole). Add salt and cook after boiling with a long simmer over high heat.
Rinse the rice thoroughly, pour in 0.5 liters of hot broth and cook until ready. Throw on a drain, let drain well and cool down.
Rub marinated poultry with salle and pepper. Cut the apple into thin slices and place it in the middle of the bowl so that the stench covers the entire empty bowl like an even ball. Stuff with rice, sew up the opening with thread or secure with toothpicks.
Mix rare honey with mustard and coat the inside of the animal with the resulting madness. Place the bird on a large sheet of foil (you can use a bunch of balls). Twist the edges and secure.
Bake the turkey in an oven preheated to 180°C for about 2 years.
So that the baked bird has added a beautiful crispiness, after the indicated hour, open the foil and continue the baking process on the second day.
Heat the portion of broth that was left over from the cabbage and vegetables on low gas, but strictly do not boil. Add soy sauce to the nyogo tsukor. Mix thoroughly with a small amount of water so that the breasts do not appear, and pour in the sauce.
Serve the hot turkey with the sauce until just simmered.

Video recipe: how to cook turkey in a cauldron

And finally, turkey, stewed with potatoes in a cauldron. This selected herb can be prepared any day, just like vegetables.

Many people respect that the indoutka is not a “plate” of indica and pitching. In fact, this is an independent species of bird, which was brought to us from Mexico. The official name is musky pumping. Baked in the oven - add to the most popular dish on the Christmas table. However, for the dish to turn out to be finger-licking good, you need to know a number of cooking secrets. Today we will not only reveal these secrets, but also give you recipes that you will definitely need to take from your culinary book today.

Turkey meat is delicious and even juicy. It’s not as fat as the jock’s, and at the same time it’s lower. It's softer with fresh meat. Well, if you combine the turkey meat with the chicken meat, then the remaining meat will burn less, as long as no one notices that it is even fresher. Severance from the inside will be bitter for those who want to throw off their wages. It is absolutely necessary to include this meat in the child's diet. It is good for people in the post-mortem period after an illness. These characteristics of turkey meat explain its popularity.

How to choose an internal

The turkey preparation stage is preceded by the purchase of the carcass. There is a lot of flavor in the ready-made herb, depending on how fresh it is and how young you buy it. Let us give you some pleasure in choosing.

You need to bathe only fresh, chilled birds; a dish with frozen carcasses will no longer be so tasty.
Look at the carcass respectfully. The skin of the bird is beige, without damage or any stains, without feathers.
Follow up with poultry meat. It is due to the mother's spoilage in the color of pale horn to light red, and on the dot it will be loose, but always not sticky.
Smell the carcass, it smells nice. If you smell the smell of rotten meat, you should hesitate before purchasing.
Press on the carcass with your finger, as the skin springs back, so that it quickly turns in the release position, which means that this makes for a delicious evening.

A few secrets of preparation

Well, you and you chose an Indian. What should I cook with it? How to earn so that the meat is juicy and tender? Axle recommendations:

Regardless of the way you chose to cook the bird, it needs to be doused with dill, or even better, meat broth. This simple procedure is important because it ensures that the chicken is ready to come out juicy and soft.
If you baked the bird in the oven, you need to marinate it first. It is not recommended to trim the carcass in the marinade for more than 3 years, as the meat will become dry.
The optimal hour for baking is determined by the product, one kilogram of meat and then simmer for a year. Thus, if you bought a 1.5 kilogram chicken, then it will take 90 pounds to bake, and a two-kilogram carcass will need to be roasted in the oven for 120 pounds.
To ensure that the bird is baked evenly and at the same time juicy, do not forget to turn the carcass over every quarter of the year and pour in the juice that will settle during the process.

The most popular way to prepare turkey is to bake it in the oven, so we want to offer a number of options.

Indoutka, baked in an oven with foil, with rice

You will need:

Turkey duck – 1 carcass up to 3 kg,
rice – 180 g,
lemon - 3 pcs.,
licorice apple – 2 pcs.
carrots – 1 pc.,
honey - 1 tbsp. l.,
soy sauce – 2 tbsp. l.,
Mustard – 1 tbsp. l.,
tsukor - 1 tsp,
rosemary - for relish,
cloves - for relish,
well - for the fact,
for the taste,
water – 1 liter.

Cooking method:

From the lemons, squeeze out the juice and giblets and heat them in a water bath.
For lemon juice, add rosemary and clove buds. In the water bath for 3 minutes.
My indoutka. We dry it with paper towels. It can be cut, but not thrown out.
Pour marinade over the carcass. Place it in the refrigerator for 2.5 years.
While the pumpkin is marinating, let's start preparing the filling.
In an enamel saucepan put the cabbage neck, peel the cibulin and carrots. Solimo.
We put it on fire and cook for a long time.
The rice is washed.
Pour 500 ml of broth into the rice and cook until cooked.
The finished rice is thrown onto the drushlyak.
My apple. Divided in circles.
Remove the marinated turkey. Gently rub it with pepper.
The empty pitching is surrounded by apples.
Stuffed with rice.
We sew the carcass or close the opening with toothpicks.
We combine honey with mustard. Mix well.
We coat the carcass with honey-mustard mixture.
We place the endowment on the foil pocket. Our stuffed bird is well wrapped.
Place in an oven preheated to 180 degrees for 2:00.
After the appointed hour, the pumpkin is heated and placed in the oven on the surface. In just one hour, you will be covered with an appetizing shortbread.
The time has come to prepare the sauce.
Rashtu broth, which we cooked from cabbage neck and vegetables, is heated, but not boiled.
Add soy sauce and tsukor to it. Let's mix. Bore some beard, literally a couple of spoons, as needed to make the sauce a little thicker.
On the side of the dish is a baked turkey with rice. Serve with the sauce at the table. Let's try it!

Indoutka, baked with foil, with buckwheat

If, for whatever reason, you don’t like rice, then as an alternative, you can try buckwheat before cooking.

You will need:

Turkey duck - 1 carcass, about 3 kg,
mayonnaise - 200 g,
lard lard - 200 g,
buckwheat – 165 g,
cherry tomatoes - 8 pcs.,
green cybula - sprout of feathers,
basil - a bunch of leaves,
saffron - a pinch,
black pepper chalk - for relish,
salt for relish.

Cooking method:

My indoutka. Let's discuss it. Sprinkle with sprinkling. The middle is coated with mayonnaise. Leave to marinate for 2.5 years in a cold place.
The lard is cut into small cubes.
Place the lard in a baked frying pan and brush until the cracklings form.
Buckwheat is boiled until ready (cook after boiling for 8-10 minutes). Let's throw it away.
Tsibulya and basil to my moe. Let's discuss it. It's rubbish.
Mix buckwheat, zucchini and basil with fry.
Add salt, black pepper and saffron. Let's mix.
Give me tomatoes. We add the prepared filling.
We remove the carcass from the refrigerator. We know from it jelly mayonnaise using paper servette.
Rub the inside of the duck with pepper.
Stuff the bird with buckwheat filling. Sewn up.
The stuffed inside is sunbathed in foil. Place in an oven preheated to 180 degrees for a couple of years.
After the specified hour is over, open the foil and bake the bird for another quarter of a year, this is necessary so that the carcass is covered with a ruddy crust.
Serve the turkey, baked with buckwheat, until slightly cooled. Let's take a test!

Indoutka, baked in foil, with potatoes

You will need:

Turkey duck - carcass 2.5-3 kg,
potatoes – 4 pcs.,
eggplant - 2 pcs.,
leek - 1 pc.,
clock - 1 head,
ocet (9%) - 4 tbsp. l.,
water – 0.5 bottles,
soy sauce – 0.5 bottles,
ginger – 1 root,
black pepper chalk - for relish,
salt for relish.

Method of preparation

My indoutka. Let's discuss it. Sprinkle with sprinkling.
Prepared marinade. Peel the ginger. Rub it into thirds.
We clean a couple of the cloves. We chop it finely and pass it through the press.
Solimo. Let's pepper it. Add soy sauce. Place the turkey into the marinade. Forfeited for a repeat year.
Ocet is diluted with water.
Eggplant for me. Distilled by rings of middle-class communion. Sent to the central department.
The potato is absolutely miemo. Chi is not cleanable. We cut a bunch of pieces.
My little one. Let's discuss it. It's not very friendly.
Place the potatoes, half of the prepared cibula and eggplants in a deep bowl.
Solimo. Let's pepper it.
The roller is coated with olive oil. Place simmered eggplant and eggplant on the bottom.
We stuff the bird with vegetable masa. Sewn up. We put it in a bowl, pour over the marinade that is left over. We cover it with a lid.
Place in an oven preheated to 180 degrees. After 2:00, remove the lid and bake the chicken with vegetables for another 20-30 minutes. Before serving, let the crumbs cool down. Frequently!

Indouette, baked with foil, with rice, tangerines and apples

You will need:

tangerine – 3 pcs.,
sour apples - 3 pcs.,
bell pepper – 2 pcs.,
rice – 180 g,
curry - 1 tsp,
salt for relish.

Cooking method:

My laptop. We douse it with dill. Fill it with salt water and let it sit for a couple of years.
We sort through the rice. Washable. Fill with salt water for 2 years. So that the cereal has a rich color, you can add a few pieces of curry to the water.
After the end of the designated hour, pumping is removed from the salt water. We dry it with paper towels. Rub a lot of salt and curry in the middle.
We clean the tangerines. Divide into slices and cut the skin completely.
My apple. We see now. Divided into large cubes.
My pepper. We can see the fruit and fruit. Divide into small cubes.
The rice is thrown onto the drushlyak. After all the corn has drained, mix the cereal with bell pepper.
The turkey is filled with apples, tangerines and rice.
Place on a baking sheet or baking dish lined with foil.
Pour in approximately 150 ml of cold water.
Sunbathe in foil and place in the oven for 2 years, heated to 200 degrees.
After an hour, we heat the foil and put it back into the oven on the surface. After this you can try.

Turkey, baked on the sleeve, with apples

Ingredients:

Turkey - 1 medium size carcass,
apple – 3 pcs.,
chasnik – 4 cloves,
sour cream – 3 tbsp. l.,
mayonnaise – 2 tbsp. l.,
thyme - kilka golochok,
black pepper chalk - for relish,
salt for relish.

Method of preparation

My indoutka. Let's discuss it. Sprinkle with dill or hot meat broth. Rub a lot of salt and pepper. Forfeited for a repeat year.
And this time...
I mix sour cream and mayonnaise.
We clean the clock. Passed through a meat grinder.
We serve a hour with sour cream and mayonnaise. Mix thoroughly.
My apple. We see now. Regime with great chastes.
After the pumpkin has marinated, rub it with the prepared sauce in the middle.
Stuffed with apples and thyme. We sew up the carcass.
Place the filling with the filling in a baking bag. It is imperative that a number of punctures be made to the animal (this is necessary so that the birds are covered with an appetizing rosy crust during the cooking process).
Place in the oven, heated to 190 degrees, for 2 years. If 20 minutes before cooking you find that the mixture is not lubricated enough, you can cut the bag, during which time you will get a good browning. Take a sample!

Indian duck, stewed in a multi-cooker, with vegetables and apples

You will need:

Turkey - 1 small carcass,

apple – 2 pcs.,

cybul ripchasta - 1 pc.,

carrots – 1 pc.,

season for relish,

salt for relish.

Cooking method:

The carcass of my bird. Sprinkle with sprinkling. Divided into medium size pieces.
We clean the carrots. Divided in circles.
Tsibulya is cleanable. To me. Let's cut it in circles.
My apple. We see now. Divided into pieces.
Mix the preparation of vegetables and fruits in the multicooker bowl.
Place egg scraps on the fruit and vegetable pillow.
We pour in water. It is advisable to cover the ingredients halfway.
Turn on the "Gushinya" mode. We close the lid of the marvelous saucepan. And we forget about our pumping for the next year.
After an hour of instructions, add your favorite spices to taste. Let's mix. We close the lid again and put out the pumping with vegetables and apples for another day. Well, then you can cook and welcome guests. Delicious!