4 Recepta: Kako ispeci curku u rerni, Kako napraviti sos za curku sa iznutricama, Kako napraviti sos za ćurku bez iznutrica, Kako napraviti punjenje za curku.
ZA PECENU CURKU
Sastojci: 4,5 kg do 6,8 kg (10 do 15 funti) ćuretine (sveže ili smrznute*), 1 crni luk (oljušten i isečen na četvrtine), 1 limun (isečen na četvrtine), 1 ½ grančice svežeg ruzmarina, 1 ½ grančice svežeg timijana, 1 grančica sveže žalfije, so i crni biber, za puter sa začinskim biljem, 170 g putera (neslanog, sobne temperature), 5 čenova belog luka (mlevenih), ¾ kašičice soli, ⅓ kašičice crnog bibera, 1 kašika svežeg ruzmarina (sitno iseckanog), 1 kašika svežeg timijana (sitno iseckanog), za povrće ispod ćuretine - 1 crni luk (oljušten i isečen na četvrtine), 3 rebra celera (grubo iseckana), 2 šargarepe (grubo iseckane).
Oprema:
1. Za ćuretinu:
- Pleh za pečenje
- Termometar
- Oštar nož
- Posuda
2. Za nadev ćuretine:
- Serpa
3. Za sos od ćuretine
- Činija
Priprema:
ZA ĆURETINU
0. Odmrznite ćuretinu - ako koristite zamrznutu curetinu (videti napomene ispod). Odmrznite je najmanje 2 do 3 dana pre toga.
0b. Izvadite ćuretinu iz frižidera 1 sat pre začinjavanja i punjenja.
Takođe, ne zaboravite da izvadite puter iz frižidera, možda čak i ranije.
1. Pripremite ćuretinu - uklonite iznutrice i vrat, koji se nalaze u velikoj šupljini, a ponekad i u manjoj šupljini.
1b. Osušite ćuretinu spolja papirnim ubrusom. Uklanjanje viška vlage osigurava dodatnu hrskavu kožicu.
Ne perite ćuretinu u sudoperi ili kadi**.
2. Začinite i napunite unutrašnjost ćuretine - pomešajte so i biber. Začinite unutrašnjost ćuretine solju i biberom, obilno. Dodajte isečen crni luk, limun i sveže grančice biljaka.
Nemojte prepuniti. Ostavite malo prostora da vruć vazduh može da cirkuliše.
3. Napravite puter sa začinskim biljem - pomešajte omekšali puter, beli luk, so, biber, ruzmarin i timijan.
4. Nežno olabavite kožu ćurke uvlačeći prste ispod.
5. Zatim utrljajte oko ⅓ putera sa začinskim biljem između kože i ćurećih prsa.
6. Utrljajte preostali puter sa začinskim biljem po celoj spoljašnjosti ćurke.
7. Stavite crni luk, celer i šargarepu u pleh za pečenje.
8. Možete staviti rešetku iz rerne preko povrća, a zatim staviti ćurku na rešetku ili možete staviti ćurku preko povrća.
9. Ugurajte vrhove krila ispod ćurke da biste sprečili da izgore.
10. Zagrejte rernu na 160°C (325°F).
11. Stavite ćurku u rernu i pecite oko 15 minuta po 450 g ili dok unutrašnja temperatura ne dostigne 71°C (160°F).
Pratite ćurku nakon što je oko 75% gotova, a zatim proveravajte svakih 10 minuta.
11a. Ako primetite da koža prebrzo potamni, možete staviti aluminijumsku foliju preko.
11b. Da biste proverili temperaturu, postavite termometar na najdeblji deo butine ili grudi.
12. Ostavite ćurku da odstoji 30 minuta pre sečenja.
Ovo omogućava da se sok preraspodeli, što će dovesti do ukusno sočne ćurke.
13. Da biste ćurku održali toplom, možete je pokriti aluminijumskom folijom.
14. Isecite ćurku.
15. Sačuvajte sok iz tiganja da biste napravili sos za ćurku.
Napomene:
0. Veličina ćurke.
Opšte pravilo je 450 g do 700 g ćuretine po osobi. Kupite ćuretinu nedelju dana pre dana Zahvalnosti.
1. Odmrznite ćuretinu. Potrebno je oko 24 sata po 2,25 kg ćuretine da se pravilno odmrzne.
2. Ne perite ćuretinu!!!
Kontaminiraćete sudoperu ili kadu i napraviti nered. Sve bakterije na ćuretini će biti uništene u rerni tokom pečenja.
3. Približno vreme pečenja ćuretine (15 minuta po 450 g):
- Za ćuretinu od 4,5 kg do 6,8 kg: 2 sata i 30 minuta do 3 sata i 45 minuta
- Za ćuretinu od 6,8 kg do 9 kg: 3 sata i 45 minuta do 5 sati
Predlog: mozete posluziti uz krompir pire, sos od brusnica, pire od batata, slozenac od batata, pire karfiola, musaku od boranije, glaziranu sargarepu, mimoza salatu.
ZA SOS SA CURECIM IZNUTRICAMA
Sastojci: sos od pečene ćuretine, 60 g brašna, 1 l ćurećeg bujona sa niskim sadržajem soli (ili povrtnog), sirovi ćureće iznutrice i vrat, so, biber.
Oprema:
- šerpa
- šupljikava kašika
- mutilica
Priprema:
1. Stavite vrat i ćureće iznutrice: srce, džigericu i želudac u šerpu. Potpuno prelijte vodom i prokuvajte vodu.
2. Krčkajte 1 sat ili dok meso ne bude potpuno skuvano.
3. Izvadite iznutrice iz šerpe i ostavite ih sa strane da se ohlade. Bacite vodu.
4. Isecite iznutrice na male komade. Ako ima mesa na vratu, izvadite ga i dodajte u iznutrice.
Ako želite, možete izvaditi džigericu jer ima jak ukus.
5. Procedite sos od pecene curke u činiju.
6. Ostavite sokove da odstoje minut, omogućavajući da se masnoća prirodno odvoji od ostatka sokova.
Masnoća će se podići na površinu, ostavljajući tečnost na dnu.
7. Koristite veliku kutlaču da uklonite većinu masnoće sa vrha tecnosti.
8. U šerpu dodajte 1 šolju tecnosti.
9. Dodajte brašno u šerpu i mutite dok ne dobijete glatku pastu.
Ako masa deluje malo masno, dodajte još brašna.
10. Polako mutite smesu na vatri dok ne počne da rumeni.
Nastavite da mutite dok ne porumeni. 11. Dodajte ćureći ili povrtni bujon i još 1 šolju tecnosti.
12. Kuvati na srednjeg niskoj temperaturi (3) neprestano mešajući oko 5 do 8 minuta, ili dok se ne zgusne.
13. Dodajte meso iznutrica.
14. Ako je sos previše gust, dodajte sok. Ako je sos previše redak, kuvajte oko 10 minuta. Ako je i dalje redak, dodajte kukuruzni skrob pomešan sa vodom.
Pomešajte 1 kašiku kukuruznog skroba sa 1 kašikom vode.
Nastavite kuvanje dok se sos ne zgusne do željene gustine.
15. Začinite solju i biberom po ukusu.
16. Čuvajte preostali sos u zatvorenoj posudi u frižideru 2 do 3 dana.
Napomene:
Za podgrevanje, sipajte sos u šerpu i dodajte nekoliko kašika ćurećeg ili povrtnog bujona ili vode da ga razredite. Zagrevajte ga na srednje niskoj vatri dok se ne zagreje, oko 15 minuta.
ZA SOS BEZ IZNUTRICA
Sastojci: 230 g putera, 60 g univerzalnog brašna plus 3 kašike, 1⁄2 kašičice crnog bibera (sveže mlevenog), 4 šolje soka od tiganja.
Oprema:
- Šerpa
- Mutilica
- Cinija
Priprema:
1. Ocedite ćureću tecnosti kroz finu cediljku.
2. Ostavite da stoji, a zatim uklonite masnoću sa vrha tecnosti.
3. Dodajte povrtni bujon ili vodu, ako je potrebno, da biste dobili 1 L tecnosti.
4. U šerpi istopite puter.
5. Dodajte crni biber, dosta.
6. Dodajte brašno neprestano muteći mutilicom oko 3 minuta na laganoj vatri (2).
7. Polako dodajte ćureću tecnost neprestano muteći mutilicom na srednje laganoj vatri (3) dok ne proključa i ne zgusne se, oko 3 minuta.
8. Kada se potpuno ohladi, čuvajte u zatvorenoj posudi u frižideru 2 do 3 dana.
ZA NADEV ZA CURKU
Sastojci: 15 šolja suvih kockica francuskog hleba (čvrsto spakovanih u šolju), 550 g putera, 150 g korena celera (iseckanog na kockice), 150 g žutog luka (oko 1 srednje veličine, iseckanog na kockice), 1 kašičica soli, 1 kašičica mlevenog crnog bibera, 1 kašika začina za živinu, 375 ml pilećeg bujona sa niskim sadržajem natrijuma, 2 velika jaja.
Uputstvo:
1. Zagrejte rernu na 175°C (350°F). Poprskajte posudu za pečenje prečnika 23 do 33 cm (9×13 inča) sprejom za kuvanje ili premažite uljem ili puterom.
2. U tiganju propržite luk i celer na puteru na srednje jakoj vatri (5) 10-12 minuta, ili dok luk i celer ne omekšaju.
3. Stavite kockice hleba u veliku posudu.
4. Prelijte mešavinu putera, luka i celera preko kockica hleba i promešajte.
5. Dodajte so, crni biber, začin za živinu, pileću čorbu, umućena jaja.
6. Ravnomerno rasporedite nadev u pripremljenu posudu za pečenje.
7. Pecite 30-35 minuta ili dok ne porumeni.
Napomene:
1. Isecite francuski hleb na kockice od 2,5 cm (1 inč). Stavite ih na plastični posluzavnik i ostavite da se osuše 2 dana na sobnoj temperaturi. Promešajte kockice hleba dva puta dnevno kako bi se ravnomerno osušile.
2. Cureci nadev čuvajte u hermetički zatvorenoj posudi u frižideru do 3 dana.
4 Recipes: How to bake a turkey in the oven, How to make gravy for turkey with giblets, How to make gravy for turkey without giblets, How to make stuffing for turkey.
FOR ROASTED TURKEY
Ingredients: 4.5 kg to 6.8 kg 10 to 15 pounds) turkey (fresh or frozen*), 1 onion (peeled and quartered),1 lemon (quartered), 1 ½ sprigs fresh rosemary, 1 ½ sprigs fresh thyme, 1 sprig fresh sage, salt and black pepper, for herb butter, 170 g butter (unsalted, room temperature), 5 cloves garlic (minced), ¾ teaspoon salt, ⅓ teaspoon black pepper, 1 tablespoon fresh rosemary (finely chopped), 1 tablespoon fresh thyme (finely chopped), for veggies under turkey - 1 onion (peeled and quartered), 3 celery ribs (roughly chopped), 2 carrots (roughly chopped).
Equipment:
For the turkey:
Roasting pan
- Thermometer
- Sharp knife
- Platter
For the turkey stuffing:
- Casserole
For the turkey gravy
- Bowl
Preparation:
0. Thaw the turkey - if using frozen* (see notes below) turkey, thaw it for at least 2 to 3 days before.
0b. Remove the turkey from the fridge 1 hour before seasoning and stuffing.
Also remember to take out butter from the fridge, maybe even earlier.
1. Prepare turkey - remove giblets and the neck, found in the large cavity and sometimes the smaller neck cavity.
1b. Pat dry outside of the turkey with a paper towel. Removing any extra moisture ensures extra crispy skin.
Do not wash the turkey in the sink or bathtub**.
2. Season and stuff the inside of turkey - mix salt and pepper. Season the cavity - inside of turkey with salt and pepper, generously. Add quartered onion, lemon, and fresh sprigs of herbs.
Do not over stuff. Leave some room so the hot air can circulate.
3. Make herb butter - mix soft butter, garlic, salt, pepper, rosemary and thyme together.
4. Loosen the skin of the turkey gently by sliding your fingers underneath.
5. Then rub about ⅓ of the herb butter between the skin and turkey breasts.
6. Rub the remaining herb butter all over outside of the turkey.
7. Place onion, celery and carrots in the roasting pan.
8. You can put an oven rack on top of the veggies and then put the turkey on the rack or you can put the turkey on top of vegetables.
9. Tuck the wing tips under the turkey to prevent them from burning.
10. Preheat your oven to 160 C (325 F).
11. Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 71 C (160 F).
Keep an eye on the turkey after it's about 75% done, then check every 10 minutes.
11a. If you notice the skin browning too quickly, you can place aluminum foil on top.
11b. To verify the temperature, place a thermometer at the thickest part of the thigh or breast.
12. Let the turkey rest for 30 minutes before carving.
This allows the juices to redistribute, making for a deliciously juicy turkey.
13. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.
14. Carve the turkey.
15. Save the juices from the pan to make turkey gravy.
Notes:
0. Size of the turkey.
The general rule of thumb is 1 to 1 ½ pounds of turkey per person. Buy your turkey a week before Thanksgiving.
1. Thaw the turkey.
It takes about 24 hours per 2.25 kg (5 pounds) of turkey to properly thaw.
2. Do not wash the turkey!!!
You will contaminate your sink or bathtub and make a mess. Any bacteria on the turkey will get killed in the oven while baking.
3. Approximate time for roasting turkey (15 minutes per 450 g (one pound)):
- For a 4.5 kg to 6.8 kg (10 to 15 pounds) turkey: 2 hrs 30 minutes to 3 hrs 45 minutes
- For a 6.8 kg to 9 kg (15 to 20 pounds) turkey: 3 hrs 45 minutes to 5 hrs
FOR GRAVY WITH GIBLETS
Ingredients: drippings from roasted turkey, 60 g flour, 1 L low sodium turkey broth (or vegetable), raw turkey giblets and neck salt, pepper.
Equipment
- Saucepan
- Slotted spoon
- Whisk
Preparation:
1. Place the neck and turkey giblets: heart, liver, and gizzards inside a saucepan. Cover completely with water and bring the water to a boil.
2. Simmer for 1 hour or until the meat is cooked through.
3. Remove the giblets from the saucepan and set them aside to cool. Throw the water.
4. Cut the giblets into small pieces. If any meat on the neck remove it and add to giblets.
If you want you can remove liver because it has a strong taste.
5. Strain drippings in a bowl.
6. Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings.
The fat will rise to the top, leaving the drippings and liquid on the bottom.
7. Use a large ladle to remove most of the fat from the top of the drippings.
8. In a saucepan add 1 cup of drippings to the saucepan.
9. Add flour to the pan and whisk together until it makes a smooth paste. If the mass seems a little greasy, add more flour.
10. Whisk the mixture slowly over the heat as it begins to brown. Keep whisking until golden brown.
11. Add turkey or vegetable broth and 1 more cup of drippings.
12. Cook over medium low heat (3), whisking constantly for about 5 to 8 minutes, or until thickened.
13. Add the giblet meat.
14. If the gravy is too thick, add drippings. If the gravy is too thin, cook for about 10 minutes.
If it's still thin, add a cornstarch mixed with water.
Mix 1 tablespoon of cornstarch with 1 tablespoon of water.
Continue cooking until gravy thickens to desired consistency.
15. Season with salt and pepper, to taste.
16. Store leftover gravy, in a sealed container in the refrigerator for 2 to 3 days.
Notes:
To reheat, pour gravy into a saucepan and add a couple tablespoons of turkey or vegetable broth or water to thin it. Heat it on medium low heat until warmed, about 15 minutes.
FOR GRAVY WITHOUT GIBLETS
Ingredients: 230 g butter, 60 g all-purpose flour plus 3 tablespoons, 1⁄2 teaspoon black pepper (freshly ground), 4 cups pan drippings.
Equipment:
- Saucepan
- Whisk
- Bowl
Preparation:
1. Drain the turkey drippings through a fine strainer.
2. Leave and then remove any fat from the top of the drippings.
3. Add in vegetable broth or water, if necessary, to make 1 L of liquid.
4. In a saucepan, melt butter.
5. Add black pepper.
6. Add flour constantly whisk for about 3 minutes over low heat (2).
7. Slowly add turkey drippings whisking constantly over medium-low heat (3) until bubbly and thickened, about 3 minutes.
8. When completely cooled, keep in a sealed container in the fridge for 2 to 3 days.
FOR STUFFING THE TURKEY
Ingredients: 15 cups dry French bread cubes (tightly packed into the cup), 550 g butter, 150 g celery root (cubed), 150 g yellow onion about 1 medium size, diced), 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon poultry seasoning, 375 ml low sodium chicken broth, 2 large eggs.
Instructions:
1. Preheat the oven to 175 C (350 F). Spray 23 to 33 cm (9×13 inches) casserole or baking dish with cooking spray or smear with oil or butter.
2. In a skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender.
3. Place the bread cubes in a large bowl.
4. Pour the butter, onion and celery mixture over the bread cubes and mix.
5. Add salt, black pepper, poultry seasoning, chicken stock, beaten eggs.
6. Spread the stuffing evenly in the prepared baking dish.
7. Bake for 30-35 minutes or until golden brown.
Notes:
1. Cut French bread into 2.5 cm (1 inch) cubes. Put them on a plastic platter and leave to dry, for 2 days, at room temperature. Stir the bread cubes twice a day so they dry out evenly.
2. Store turkey stuffing in an airtight container in the refrigerator for up to 3 days.
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