2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Christmas is the first day after Lent and everyone who has observed it is looking forward to it. Christmas lunch gathers everyone at the table and should be perfect. And the most important thing in it is the Christmas roast.
Christmas roast can be prepared with different meats. While in our country pork is mostly used, in America they rely mostly on the Christmas turkey. Here are some of the most delicious recipes that can impress your family.
Christmas roast with pork
Necessary products: 2 kg pork leg, 2 carrots, 100 g bacon, 6 cloves garlic, black peppercorns, salt.
Preparation: Carrots and bacon are cut into strips. The meat is deboned and "pockets" are made in it. They are filled with pieces of carrot, bacon, garlic and peppercorns. The meat is tied with thread and wrapped with foil. Bake in a moderate oven for about 90 minutes. The finished meat is salted, cut into slices and served.
Roast Christmas turkey
Ingredients: 2,800 kg of frozen turkey, 1 small onion, peeled, 4-5 cloves, spreading oil, salt, freshly ground black pepper.
For the filling: 2 tbsp. soft butter, 50 g crumbs of stale bread, 50 g dried apricots, finely chopped, grated peel of 1/2 orange, 1 egg white, 1 tbsp. finely chopped parsley, 1 tbsp. finely chopped sage, salt, freshly ground black pepper.
Preparation: Remove the turkey from the freezer two days before roasting. Leave in the refrigerator until completely thawed. The last hours before baking it is left at room temperature. All viscera and the cervix, if any, are removed. They can be used to make broth or sauce.
The turkey is washed well under running water. Dry and season with salt and pepper. The skin of the meat is separated in the part where the goiter is. It should not be torn.
All stuffing products are mixed and seasoned with salt and freshly ground black pepper.
Put the stuffing in the resulting pocket on the neck. Distributed evenly under the skin. When the turkey is full, the rest of the skin on the goiter can be cut or wrapped so that the stuffing does not fall out. In the cavity is placed the onion head, in which the cloves are stuck.
The turkey is tied tightly, so placed on its back, the wings should remain close to the body and slightly tucked underneath. The thighs are fixed tightly to the body and gathered inwards. Thus tied, the turkey is placed in the pelvis. Spread on all sides with slightly melted butter.
Bake the turkey in a preheated oven at 180 ° C for 1 hour and 45 minutes. If the oven is too strong, cover it with aluminum foil. To get a nice tan, remove the foil just before the end of baking.
The turkey is completely ready as soon as it is pierced with a wooden skewer and pure juices flow from it.
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