How to cook a turkey in the oven

The content of the article

• How to choose an indore
• How to Cook an Indoor Oven with Apples: A Step-by-Step Guide
• Best Indoor Cooking Recipes
• Oven indochka with rice
• Potato Indoor Oven
• Oven with buckwheat
• How to arrange and serve the dish to the table
• Experienced Cooking Tips

Indochka is not the most popular bird in gastronomy, which is not entirely justified. Her meat, unlike ordinary duck, is dietary, it is tender and aromatic. Correctly baked carcass will become a crown dish on any festive table. We will tell in this article about how to properly cook an indochka in the oven, and what secrets make it unusually tender and juicy..

How to choose an indore

When choosing a carcass, the Indians are usually guided by two criteria – this is the freshness and age of the bird. In addition to the carcass must be fresh, it is very desirable that the bird was on the counter at a young age.

Here are a few rules on how to choose a quality product:

• Smell. The carcass should smell good. A rotten smell is characteristic of a dead bird.
• Appearance. The skin of a fresh bird has a light beige color without any spots. There are no damages or unnatural bulges on its surface. Feathers – completely removed.
• Texture. When pressed, the skin should quickly recover to its original position. The meat should be tight and difficult to separate from the bone..
• Colour. Poultry meat should be pale pink to light red in color..
• To the touch meat should be a little wet but not sticky.
• Bird age determined by the end of the keel bone, in young representatives of these birds there will only have a white cartilage formation.

How to Cook an Indoor Oven with Apples: A Step-by-Step Guide

Proper preparation of an indochka involves the following steps:

• Advance preprocessing

Wash the carcass well. Inspect for feathers, if necessary – remove them with ordinary tweezers or grind these “fluffy” areas, then wash again. Gut the bird if you haven’t done it in the store. Gut through the back hole. Offal or “offal” – leave the liver, heart and stomach to prepare the broth or sauce.

• Cooking the filling for the dish

Basically, these birds are baked whole, stuffed with various fillings. Among them, the most popular are rice, buckwheat, mushrooms, potatoes, or fruit mixtures of apples, lemon prunes, and raisins. Stuffing is a great opportunity for any housewife to show a flight of culinary imagination. The main thing is that at the time of stuffing, cereals were already in a state of al-dente, that is, semi-preparedness.

• Preparation of carcass for baking

With the washed and dried paper towel, cut off the excess fat. So that the crust of the carcass turns out to be tender below, and on top crispy – pour over it with boiling water. It is better if the marinade itself is this boiling water. After that, hang the indochka by the legs for 2-3 hours, and after this time the carcass will be ready for pickling. Marinate it, too, for about 2-3 hours, in different marinades, the recipes of which we will give below.

• Cooking indochka

When the carcass is well marinated, proceed according to the intended recipe. If necessary, rub it with garlic, pepper and salt. We start it with prepared minced meat. Do not put too much filling, otherwise the skin may burst in some places, and a little space will also be needed for juice.
Sew the hole through which you stuffed the bird, sew with threads, if there are no threads – fasten the seam with a toothpick. The stuffed carcass of an indochka is ready for baking. For cooking, use a duckweed, sleeve or foil.

Best Indoor Cooking Recipes

Oven indochka with rice

Ingredients:

carcass of an indochka 2.5-3 kg, rice – 1 cup, carrots – 1 pc., onions – 1 pc., 2 sweet red large apples, honey – 1 tablespoon, mustard – 1 tablespoon, soy sauce – 2 tablespoons, sugar 1 tsp, 3 lemons, salt, pepper, rosemary, cloves, flour.

1. Cooking marinade. Squeeze juice out of 3 lemons, put it in a water bath a little, add rosemary and cloves, hold in a water bath for 3 minutes, so that the aromas of spices are well revealed.
2. In a ceramic container, fold the prepared carcass without a neck and fill it with marinade. Leave for 3 hours in the refrigerator.
3. Cooking the filling. Cut apples into circles.
4. We cook the broth from the neck of a bird, onion and carrots. Salt it. We take half the broth and cook the washed rice in it until al-dente.
5. Filter the rice and let it cool.
6. Rub the pickled bird inside and out with a mixture of salt and pepper.
7. Stuffing. Take the carcass, “put” her neck opening down. With apple circles line the inner surface to make an apple cylinder. Put cooked rice into the cavity. Sew the carcass. If the needle and thread are unavailable – chop the hole with a toothpick.
8. Mix honey with mustard and gently spread poultry skin with this mixture.
9. Thermal processing stage. Lubricate the foil a little with olive oil and put the carcass there. Close the foil tightly and send the dish to the oven for 2 hours at a temperature of 180 °. After 2 hours, open the foil and leave the bird in the oven for another 20 minutes, in order to form a golden crust.
10. While the game is cooling, prepare the sauce. We heat the remaining broth, but do not let it boil, add 2 tbsp. soy sauce, 1 tsp sugar, make it a little thicker with flour.

The dish is ready!

Check out the recipes and cook the duck with apples in the oven.

Potato Indoor Oven

Ingredients:

carcass of an indochka 2.5-3 kg, potatoes – 4 large pieces, leeks – 1 pc., 2 medium eggplant, vinegar – 0.5 st., ginger root., soy sauce – 0.5 st., garlic – 1 head, salt pepper.

1. Cooking marinade. Half a glass of vinegar is mixed with 0.5 tbsp. water. We clean the ginger and rub it on a fine grater. Add ginger to the vinegar solution, heat the marinade to a temperature of 40 ° .
2. Pour the prepared carcass with marinade and leave to marinate for 2-3 hours.
3. Cooking the filling. I wash the potatoes well and, in raw form, cut into oblong slices. Leek cut into rings. Eggplant – rings of medium thickness. We put all the vegetables in ceramic dishes, add salt, pepper, add 2-3 chopped cloves of garlic, fill everything with soy sauce and leave to marinate for 1-2 hours.
4. Rub the marinated indole inside and out with a mixture of salt, pepper and garlic.
5. For roasting you will need a goslice. We grease the bottom and edges with olive oil. Cut the remaining half of leek and eggplant. We line them with the bottom of the crawler.
6. We start the carcass with the mass prepared earlier (paragraph 3).
7. Sew or chop the carcass with toothpicks and lay it on a pillow of vegetables.
8. Bake at 180-200 ° C, for two hours with the lid closed and another 20 minutes with the lid open.
9. Let the game cool and the dish is ready!

Oven with buckwheat

Ingredients:

carcass of an indochka 2.5-3 kg, lard – 200 g, buckwheat – 1 cup, cherry tomatoes – 6-8 pieces, green onions, basil, mayonnaise, salt, pepper, saffron.

1. Marinate the prepared carcass in mayonnaise – 2-3 hours in the refrigerator.
2. We cut pork fat without skin into small squares and fry so that it is fried.
3. Cooking the filling. Boil buckwheat until half ready and mix it with frying, chopped green onions and basil, add salt, pepper, a pinch of saffron to taste. We wash cherry tomatoes and add them to buckwheat.
4. Remove the excess mayonnaise from the pickled carcass. Rub with salt and pepper.
5. We stuff the bird, sew it up, pack it in foil and send it to the oven to cook for 2 hours at a temperature of 180 ° C. We open the foil, and in this form we leave the dish for another 15-20 minutes, so that a brown crust appears on it. Then let the dish cool slightly and serve it to the table!

How to arrange and serve the dish to the table

Baked stuffed indoukat served as a separate dish. To do this, remove the side dish from the bird and place it on a plate on lettuce leaves, put a piece of the game itself and pour sauce over it. Remember – in the decoration of the dish, use only those ingredients that were used in the cooking process.

Experienced Cooking Tips

So, to make the baked indoutka juicy and tender, stick to the following tips:

• Buy only fresh, not thawed bird.
• Before cooking, pour the carcass with boiling water, preferably broth.
• Pickle the bird for only 2-3 hours.
• The baking time of an indochka depends on its size – 1 kg of carcass = 1 hour of baking.
• To make the bird bake evenly and stay juicy – when baking in foil, add a little cold water to the baking sheet.

It will be easier for you to master the cooking process, if you look at how to cook an indochka in a fruit oven, in the video.

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