Farseretkalkun (Long-term Fried)

Ingredients for Farseretkalkun (Long-term Fried)

Instructions for Farseretkalkun (Long-term Fried)

To prepare the Farseretkalkun (Long-term Fried) recipe, please follow these instructions:

Turkey broth: Hak kalkunens neck into smaller pieces with a heavy, sharp knife. Cut the two outer vingeled of the bird. Slice the rump of and remove the fat glands on the upper side of this.

Do vegetables able and share them roughly.

Hot fat in the not-too-small pan. Saute the first Turkey neck, wings and rump, tag it up and gently FRY so the vegetables in the pan. Pleat neck, wings and rump back, pour the water on and let it boil up.

Foam first and add the parsley, thyme, bay leaf, a little salt and peppercorns. Boil the broth, covered, for a low heat an hour or so. Let it cool for 30 minutes and sieve the so.

Father: slice the ham or bacon into small cubes. Also liver, gizzards and hearts cut into small cubes. Mix it with the chopped meat

Arrow Darin onion, chop it find and mix it in the forcemeat. Clip the leaves of timianen and also mix them into forcemeat. Del Laurel-leaved a few times and also turn it in forcemeat. Stir in cognac.

Place the bread in a shallow dish and pour cream, milk or broth over. Mix it completely soaked bread slice in the forcemeat. Stir together beaten eggs in, season with salt and pepper, stir forcemeat uniform and set the cold and covered at least 6 hours, preferably the next day.

Turkey: Go the Turkey in to the Quills, neck glands and other impurities.

Tube forcemeat through and remove bay leaf pieces. Fill forcemeat in Turkey, which only have to be good 3/4 filled, for forcemeat grows during frying. Sew the bird together with uncoloured cotton yarn or close the opening with kødnåle.

Let the bird rest stuffed cold a few hours. It could therefore usefully be made clear earlier in the day.

Set the oven at 200 degrees C alm. oven. Rub the Turkey into the butter and sprinkle the part with salt. Place it on the grate over the roasting pan with the breast side down and let it cook 30 minutes. Reduce the heat to 125 degrees and pour the broth by, when the heat has gone down, turn the bird so the chest comes up, and let the bird Cook an additional 4-4 ½ hour. Baste regularly with the juices, like every 15 minutes. There seems to be too little stegesky, there must be supplemented with broth along the way.

When the thigh loosens easily, or a dot with a frying fork provides clear juice, is the bird finished. Jack also a knitting needle or a long Broil fork into forcemeat (on closing). It should get hot and completely dry out.

Take the finished Turkey out. Place it on a hot platter, covered with aluminum foil and a cloth and allow to stand for at least 10 minutes before it cut out. So will be the juice in the bird when the parterres.

Sauce: pour the juices into a bowl and allow to stand a little, to possibly fat has accumulated at the top. Foam it of.

Boil 4 dl. Sky and 3-4 dl. broth together and let the sauce boil in favour of good heating without lids for ca. 3/4. Add the brandy or port wine and let the sauce boil a few minutes without the lid, so that the alcohol may evaporate and the flavor is concentrated.

Cream or broth came in and cook again the sauce a few minutes of good heating without lids. Season with salt and pepper. Have the sauce not the desired consistency can be smoothed over with flour or cornstarch, touched off in a little cold water.

Serving: Cut the Turkey out. remove the coarse tendons in the lower thigh, thighs and drumsticks, cut the breast part from hull and part it on the bias sometimes. Tag forcemeat out as complete as possible and serve it along with Turkey strips on the warm platter. BYD the hot sauce.

Tips:
The Turkey is too pale, the Brown at higher heat, possibly. under the grill. Is it by getting too much colour along the way, it depends on the oven, it may be covered with tinfoil.

White and Brown potatoes are good accessories, but seasonal vegetables will always dress the fine meat.