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Serve a festive whole roast turkey for Christmas. Invite family and friends and enjoy this festive meal together! Traditionally, people fasted during the Advent period before Christmas, and so did Hungary. That is why, according to tradition, people still eat fish on Christmas Eve, while on Christmas Day they eat the slightly more festive roasted turkey! Here is a recipe where the turkey covered with lard. Bardera is a cooking method that involves wrapping or covering meat with slices of fat. The method is often used with lean meat to prevent it from drying out during cooking. Ingredients: 1 whole turkey about 3 kg 3 Ingrid Marie apples 1 sliced yellow onion 150g butter 0.5dl white wine water salt & pepper Do this: Set the oven to 175 degrees. Slice the szalonna thinly and pound the slices out lightly. Bone the turkey breast and tie together with string. Dice the remaining szalonna, cut slits in the turkey thighs and stuff the thighs with diced szalonna! Season the inside of the turkey with 1/2 teaspoon salt and black pepper. Prick the apples with a fork and place the apples and sliced onion inside the turkey. Brush the turkey generously with melted butter. Brown the turkey lightly on the stove in a large ovenproof pot. Pour off any burnt fat and then pour 2 dl water into the pot next to the turkey. Cover with a lid and place in the middle of the oven. The turkey should be roasted, but be careful not to burn the fat (in this case, lower the heat slightly). Turn the turkey after about half the roasting time. Scoop regularly with a spatula and turn the turkey breast side up when there are 15 minutes left in the roasting time, without a lid on the pot. Salt the turkey with 1/2 teaspoon of salt only now! Allow about 30 minutes of roasting time per kilo of turkey. The turkey is ready when the internal temperature has reached 70 degrees and the meat juices are clear. When the turkey is done, transfer it to a roasting pan and remove the string and bacon. Let it rest for about 15 minutes before slicing. Skim off excess fat so that only about 1 tablespoon of fat remains in the gravy. Pour wine and water into the frying pan and bring to a rapid boil, scraping the bottom and sides of the pan with a spatula to remove the coagulated gravy. Pour the liquid into a small saucepan and add tomato puree and season with salt and pepper. Let the sauce simmer for a few minutes, then pour into a sauce pan. Serve the turkey with butter-fried apples and plums and stewed potatoes. Enjoy your meal!🇭🇺 Tasty meal!🇸🇪 |
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