- Turkey - 1 yanki (na kowane girman, kawai don dacewa a cikin tanda)
- Broth - 2 Cups
- Butter - Don dandana
- Lemon - 2-3 guda
- Tafarnuwa - 6-8 Zubchikov
- Salt, barkono - Don dandana
- Spices da dried ganye - Don dandana
1. Wanke turkey kuma tsaftace shi daga ciki. Yanke da rub da gishiri da barkono. Bayan haka, a zubar cikin man shanu da man shanu. A cikin gawar sa cloves da tafarnuwa da lemons, a yanka a rabi. Dole ne a maida tanda zuwa 230 digiri. A cikin zurfin kwanon rufi, zuba kofuna biyu na broth. Saka da grate a kan takardar yin burodi. An riga an sa turkey a kan ginsin kanta. Saka a cikin tanda kuma rage zafi zuwa 150 digiri. 2. Kuna buƙatar lissafin lokacin da kuke dafa na turkey. Kira a cikin rabi na minti 13 don 450 g na nauyin gawa. Amma wannan lokacin shine dangi. Mu turkey a cikin kilogiram 7 a cikin gurasa kimanin awa 4. Lokacin da rabin lokaci ya wuce, duba yiwuwar turkey. Bayan kowane minti 40-45, dole ne a juya turkey. Don yin wannan, cire shi daga tanda kuma zuba ruwan 'ya'yan itace daga kwanon rufi. Lokacin da kake shirye don tsayawa game da sa'a daya, zuba gawa da man shanu. Wannan zai ba fata fataccen launi na zinariya. 3. Yaya za a duba shiri na turkey? Sanya gawar tare da tootot a wurare uku - ƙirjin, ƙananan cinya, ciki cikin cinya. Idan ruwan 'ya'yan itace ya fita tare da sap, to, ba a shirye ba tukuna. Idan ba a kai gawar ba tukuna, rage zafi a cikin tanda zuwa digiri 70 kuma sa gawa ya koma minti 20-30. Kawai kada ku yi shakku, turkey zai juya dama.
Ayyuka: 12-16