The Christmas turkey is a traditional Christmas recipes, but especially is served on Christmas Eve. Prepare a Christmas turkey does not contain much complication, but that is a festive family meal and makes us try to innovate and offer diners a delicious dish and perfect. Through the network we can find many recipes that show how to prepare their Christmas turkey superb, each one applies his tricks, your favorite spices, we love to know the variations.
on the tradition of the Christmas turkey, it is believed that the way to prepare is of Aztec origin, indigenous people of Mexico, the reason is that the turkey has American origins, hence to be known as hen of the Indies. Were English conquistadors who brought Turkey to Europe, particularly the Jesuits were the first third of the sixteenth century, gradually expanded their tasting among royalty and nobles of the time as a symbol of excellence. Later adopted the habit of cooking at Christmas at the table enjoying a feast of kings, is now consumed all year round, fully embedded in our diet.
If you've finally decided to prepare the Christmas turkey by following the traditional recipe, it is interesting that you consider some of the tips that we name.
A turkey is a great piece that can reach 20 kilos in weight, but it all depends on the breed of turkeys selected in the markets we find a small breed of turkeys weighing not exceeding 10 kilos, depending on the amount of guests will not be difficult to make the election, possibly with a small breed turkeys have enough. Despite
your weight does not exceed 10 kilos, is a great piece that requires several hours of cooking, but let's start with preparing the Christmas turkey. Above all we must ensure that meat has a very clean and free of any unwanted item as are the remains of feathers that almost always we can find. In our case we have become accustomed to turkeys sold by a small producer, are more expensive but the taste is the result of supply and quality of care they receive has nothing to do with the taste of this kind of turkeys with which are available in intensive farming.
To remove the remains of feathers, you can use two methods, the fire just as it used to remove coat remains of pigs, or clamps. We tend to use tweezers, because the turkey got almost ready, just has some remains of feathers. Once the turkey is perfectly clean, we must fill, the filling is quite personal and each community is different tradition and recipes, but the common element is always the spices they get it much tastier. Some people prefer to eat natural meat baked as is.
With regard to the landfill, we should not saturate the inside of the turkey for one simple reason, during cooking tends to swell and it is advisable to make room for the aromas to mix thoroughly and ensure complete cooking. Once you've filled out the turkey, you tend to use a couple of methods to block the landfill and prevent him off during the cooking and handling, one would be introducing an onion as a stopper, but the recommended option would be to sew with kitchen string the cavity.
One of the techniques we used for years to ensure the meat tender and juicy after cooking is to soak the turkey in milk for several hours. The milk gets to give a texture and softness to the turkey meat that comes to dissolve in the mouth.
Cooking time will depend on the size of turkey for a turkey of about 5 kilos will require about 3 hours for a turkey of about 10 kilos about 4 hours. Remember it is advisable to consume the meat of turkey and any bird thoroughly cooked to avoid the risk of developing a foodborne illness.
not forget that during cooking should be watered with the stock of the whole roasted meat from time to time, if you use foil to cover it, simply to remove it and put it back.
Regarding fitting accompaniment or Christmas turkey, the variants are also endless, from potatoes to a few vegetables cooked al dente. What fitting do you prefer?
