Bird

Apricot Stuffed Turkey


Ingredients for Cooking Turkey Stuffed with Apricots

  1. Chilled turkey (fresh) 1.5-2 kg
  2. Sunflower oil 20 ml
  3. Dried apricots pitted 400 gr.
  4. Onion 3 pcs.
  5. Cayenne red pepper 10 gr. (1/2 tsp)
  6. Ground cinnamon 10 gr. (1/2 tsp)
  7. Sugar 1 tsp
  8. Fresh garlic - 4 cloves to taste
  9. Tomato paste 150 gr.
  10. Water 100 gr.
  11. Dry white wine 200 gr.
  12. Butter 60-70 gr.
  13. Wine vinegar 3% 1 tsp
  14. Dill Greens 250 gr.
  15. Parsley greens 250 gr.
  • Main Ingredients
  • Serving 6 servings
  • World Cuisine

Inventory:

Kitchen towel, Food thread, Needle, Knife, Cutting board, Thick-walled frying pan, Oven net, Turkey heat-resistant dish, Oven, Kitchen stove, Teaspoon, Tablespoon, Cooking foil, Deep bowl - 2 pcs.

Cooking turkey stuffed with apricots:

Step 1: preparing the filling.

Each will agree that it is not so much difficult to cook a turkey, but for a long time. And he agrees that the taste of baked turkey is dictated by its filling. Today we will cook a turkey with a spicy-sweet filling of dried apricots, wine and spicy spices. To prepare it, we will clean and finely chop the onion. Then put the pan on the fire and heat the oil in it. After heating the pan, put the chopped onion into it and fry it until golden brown. While the onions are fried, rinse the dried apricots and put them on a towel to remove excess water. Then each cut the apricot into small pieces and add to the onion. Stir onions and apricots and sprinkle with cinnamon, cayenne pepper and sugar. Cover with a lid and simmer for 5-7 minutes over medium heat. Next in line are garlic and tomato paste. Peel the garlic and squeeze it into a deep bowl through a garlic squeezer. We spread tomato paste there. Mix and pour a little boiled water. We breed pasta in water with a fork. When the tomato paste becomes thinner, add it to the pan to the passivated apricots and onions. I advise you to taste the mixture, if necessary, add salt. We wash the greens under running water, shake and shred on the board. Add half of the greens to the pan, and put aside half in a deep plate. We sprinkle the finished turkey with this greens. The final feature is wine and vinegar. We will add vinegar first mix the whole vegetable mixture. Leave the lid open so that the vinegar fumes evaporate. 10 minutes after the vinegar is evaporated, we pour the wine, mix again and cover. After a few minutes, turn off the fire.

Step 2: prepare the turkey.

Ideally, if the turkey for baking is not frozen, but fresh. Before cooking remove the bird from the refrigerator and let it warm to room temperature. This is important because then turkey meat will be more malleable when cooked. When the turkey has reached the desired temperature, rinse it thoroughly under running water and wipe it with a towel. Then rub it with salt and black pepper inside and out. But we rub it sparingly so that the meat does not become rough. We put food thread in the needle, now we will sew. Stretch the neck skin as much as possible. On the breast near the neck, we tear off the skin slightly and into the formed pocket we push 2/3 of the length of the neck skin. And at the entrance to the pocket, we sew the neck and chest skin with threads. We need this so that juice does not flow out of the neck during cooking.

Step 3: start the bird.

Now we put the bird "on its head" and stuffed with a vegetable mixture. We lower it onto the back and align the filling with the hand inside the bird. Now we need in two or three places pinpoint a hole in the belly. To do this, we stretch the skin above and below and in places where it is most tightened with threads. Thus, the filling will not be outside during baking. the legs are tied together. Now set the oven to maximum temperature for heating and complete the work with the bird. We place the turkey in a heat-resistant dish, large enough for the bird of your choice, so that you can get to the juice that it will give. Lubricate the top with carefully softened butter so that the crust does not burn during cooking. The bird is ready! Now let's talk about the roasting technique of turkey stuffed with apricots.

Step 4: roast turkey stuffed with apricots.

The most difficult part in preparing this dish is roasting a bird. So that you can avoid mistakes, I have compiled the most important rules for baking turkey. Turkey advised start baking on the lower shelf in the oven, heated to a maximum (240 *) temperature for 25-30 minutesuntil the breast of the bird is browned. During this time, we measure the required length from the foil in order to completely cover the bird in the dish with a dome. After the measured time we take out the dish from the oven and cover with a dome. See that the foil does not touch the bird! The temperature in the oven now needs to be reduced. If you have an oven with a fan, set the temperature to 180 *. In the oven without it - 200 *. Continue to bake the turkey within two hours; three times during this time we take out the turkey, open the foil and water the bird with juice. 30 minutes to go this time, remove the foil and continue to bake without foil, periodically pouring turkey juice. Make sure that the turkey does not stick on top. If the turkey still begins to blacken from above - we reduce the temperature to 170-160 *, and increase the time to 40 minutes. In total, at this point, the turkey will spend 2.5 hours in the oven. After the time has passed, pierce the turkey in the thickest place - the brisket, for example - and see what juice flows. The juice of the finished bird is almost transparent. It should not have bloody stains. If it is close to transparent, turn off the oven and leave the bird in it. Why? Inside the bird, the temperature will be high for about half an hour and it will be baked from the inside by itself. This measure will allow us to avoid dry meat. If the juice does not allow us to turn off the oven - check it every 10 minutes of the next time and, if necessary, turn off the oven.

Step 5: serve the turkey stuffed with apricots.

After the turkey has “reached” in the oven, take out the dish and make incisions in the places where the bird will be cut into portions with a sharp knife. We also remove food threads from those places where the bird was sewn up. Sprinkle with greens and the bird is ready! We put a spoon in the bird, with which we will scoop out the filling and carry it to the table under loud joyful exclamations! Enjoy your meal!

Recipe Tips:

- - At the last moments of cooking in the oven, you can turn on the grill ventilation, if there is such a function, so that the bird leaves better;

- - In the spices with which we rub the turkey, you can include the spicy herbs of mint and rosemary;

- - Before baking a turkey, you can make as many incisions on it.