A B C D E F G H K L M N O P Q R S T U V W Y |
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Carefully pluck the bird and singe off the down with lighted paper; break the leg bone close to the foot, hang up the bird and draw out the strings of the thigh. Never cut the breast ; make a small slit down the back of the neck and take out the crop that way, then cut the neck bone close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the hole as small as possible, and draw carefully, taking care that the gall bag and the intestines joining the gizzard are not broken. Open the gizzard, take out the contents and detach the liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and a half and chopped as fine as possible. Wash the turkey and wipe thoroughly dry, inside and out; then fill the inside with stuffing, and sew the skin of the neck over the back. Sew up the opening at the vent, then run a long skewer into the pinion and thigh through the body, passing it through the opposite pinion and thigh. Put a skewer in the small part of the leg, close on the outside and push it through. Pass a string over the points of the skewers and tie it securely at the back.
Sprinkle well with Sperry flour, cover the breast with nicely-buttered white paper, place on a grating in the dripping-pan and put in the oven to roast. Baste every fifteen minutes a few times with butter and water, and then with the gravy in the dripping-pan. Do not have too hot an oven. A turkey weighing ten pounds will require three hours to bake.
Chipotle Turkey Chili
Olive oil cooking spray
1 medium onion, diced
4 garlic cloves, minced
1-2 tablespoons chili powder
2 15-ounce cans tomato sauce
2-3 cups turkey, diced
2 15-ounce cans red kidney beans
1-2 chipotle chilies, finely diced
Salt and pepper for seasoning
Garnish: Grated cheddar cheese and sliced green onions Lightly oil a large saucepan with cooking spray. Heat for a few minutes over medium-high heat. Add the onions, garlic and chili powder. Cook while stirring for about 5 minutes. Add the tomato sauce and bring to a boil. Add the turkey, kidney beans, and chipotle chilies. Heat through and season to taste with salt and pepper. Serve garnished with grated cheddar cheese and green onions.
2 garlic cloves, minced
3 tablespoons fresh mint, chopped
1-1/2 cups non/lowfat yogurt
1-1/2 pounds ground turkey, lean
2-1/4 teaspoons feta cheese, crumbled
6 pita bread loaves, cut in half
1-1/2 tomatoes, sliced
1-1/2 red onions, sliced
fresh ground black pepper, to taste
Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing bowl. Form into 8 patties and sprinkle with pepper. Broil 5-10 minutes per side or until turkey is cooked through.
Serve in pita bread with tomatoes, onions and yogurt sauce.