Portuguese Roast Turkey Recipe
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Portuguese Roast Turkey
1 (10-lb) fresh turkey
2 lb Coarse (kosher) salt
1/4 lb Unsalted butter
3 tbsp Olive oil
2 large Garlic cloves
- peeled and minced
1 lb French or Italian bread
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
3 1/2 cup Chicken stock
2 large Egg yolks
REMOVE THE GIBLETS from the turkey for another use. Fill the neck and
body cavities of the turkey with coarse salt, then rub the skin well
all over with salt. Place the turkey and remaining coarse salt in a
large deep kettle, adding enough cold water to just cover the bird.
Set in a cool spot for 3 to 4 hours.
TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy
saute pan, or better yet, a kettle, and place it over moderate heat.
When the butter is melted, add the garlic and cook for 3-5 minutes
until limp. Meanwhile, tear the bread into small chunks. Add the
bread and the fine salt and pepper and toss well. Pour in the chicken
stock and beat hard with a wooden spoon until the mixture is
pastelike. Turn the heat to its lowest point, cover the kettle and
steam 15-to-20 minutes until the bread absorbs all the liquid. Add
the egg yolks to the stuffing mixture and beat hard until smooth.
Remove from the heat and reserve. Preheat oven to 400F. Drain the
turkey and rinse several times in cool water so that all traces of
salt are gone. Place the bird on the counter with the neck cavity
facing you. With your hands, begin working the skin free from the
breast. Proceed gently, taking care not to tear the skin. It's slow
going at first, but once you begin to free the skin, the job goes
quickly. Loosen it all the way down the bird to within about 1 inch
of the tail end, down both sides. With your hands, push the stuffing
bit by bit far down under the skin and continue, packing it in
lightly, until the breast is covered with about a 1-inch layer. Next
fill the neck cavity, skewer the neck skin flat against the back to
enclose, and truss the bird. Place the turkey breast-side up in a
large shallow roasting pan without a rack and roast uncovered for
about 2 1/2 hours. Do not baste. When the bird is richly browned and
a leg moves easily in the hip joint, remove from the oven. Let stand,
uncovered, 20 minutes. Drain drippings into a sauce boat and keep
warm. Remove trussing string and skewers and serve at once on a
warmed platter. |
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A few tips on healthy eating
If your aim is to get in shape and also better your general health, among other things you ought to commence a thoughtfully planned healthy dietary regime. In theory, this needs to include 5 measures of fruit & vegetables daily and also incorporate the correct blend of protein, carbohydrates and fats.
In deciding on a diet, it is essential to make efforts to regulate your intake of salt, fats and refined carbohydrate.
When selecting food, dieters ordinarily look at food store and well known food items referred to as 'low fat'. To do this is most certainly a mistake, insofar as a food can be very low in fat, but whilst still remaining far too high in calories and carbs.
Recognise the difference between hunger and thirst. We all need plain water , it is indispensable for our body's survival and is blessed with fat. It also fills the dieters empty stomach and reduces sensations of hunger. The recommended amount researchers maintain that we should try to consume at least 6 tumblers of water a day.
Instead of concentrating on the many unhealthy foods you ought to remove from your meal plan, focus on the healthy foods which you should add to your meal plan. If you are able to inject some healthy fruit & vegetables into your dietary regime, you will discover that you feel full and have a substantially lower risk of falling prey to those detrimental afternoon chocolates.
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