Roast Turkey
A special dish for each event such as Christmas. The brine method of pickling in brine makes the fish moist and tasty inside without any dryness.
ingredients (2 people)
- Turkey
- 1
- --------Brine solution--------
- Water
- 1.5L
- Salt
- 30g
- Nutmeg
- as needed
- Rosemary
- as needed
- Oregano
- as needed
- Bay Leaf
- 1 piece
- Hawk's Claw
- 1 piece
- Black Pepper
- as needed
- --------Processing before grilling--------
- Garlic
- 1 clove
- Salt
- as needed
- Black Pepper
- as needed
- --------Oil for grilling--------
- Olive Oil
- as needed
- Tube of Garlic
- as needed
- Salt
- as needed
How to cook
- Remove the entrails and wipe the inside and surface of the stomach
- Add "all Brine solution" and bring to a boil for 2-3 minutes, then let cool.
- Put (1) and cooled (2) in a storage bag and store in the refrigerator overnight.
- Start preheating oven at 220°C
- Remove the turkey from the brine solution and pat dry the surface and especially the belly. Rub the surface with garlic cloves cut in half for aroma.
- Next, rub salt all over the turkey and sprinkle with black pepper. Set a net on a baking sheet in the oven, place the turkey on it and bake for about 90 minutes.
- During the baking process, brush the entire surface with all "Oil for grilling". A rule of thumb is once every 15 minutes.
- Grill the meat on a pop-up timer or pierce the thickest part (around the thigh) with a bamboo skewer and check if the juices are clear.