- Turkey - 5-10 Kilograms
- Kisher gishiri - 2 abubuwa. spoons
- Black barkono - 1 Art. a spoonful
- Seasonings don kaji - 1 Art. a spoonful
- Kwan fitila - 2 guda (yanke cikin manyan guda)
- Seleri - 3 guda (ƙananan yankakken)
- Karas - 2 Pieces (m yankakken)
- Gwangwani na romantic - 3 sassa
- Sage bunch - 2 guda
- Oil - 1 Kayan
Yanke albasa, seleri da karas. Make kayan yaji, Mix 2 tablespoons. kosher gishiri, 1 tbsp. black barkono, 1 tbsp. kayan yaji don kaji. Cire ƙarancin daga turkey da kuma wanke tsuntsu tare da ruwan sanyi. Ɗauki fuka-fuki kuma ku sa su a karkashin nono don kada su ƙone. Ɗauki turkey da ƙafafu da gishiri a ciki. Ƙara Rosemary, Sage kuma sanya kayan lambu a ciki (yadda ya dace). Dauke kafafun tsuntsaye kuma ya bushe tare da fata tawul. Raba fata daga nama. Fara tare da yatsunsu sa'an nan, a hankali, tare da felu. Yi hankali kada a tsage fata. Sanya a karkashin fata 2 tbsp. man shanu (1 a kowace nono). Yanzu, Rub sauran man a kan fata. Sa'an nan kuma a cikin takarda mai zurfi yana fitar da sauran kayan lambu da kuma sanya turkey akan su. Ƙara game da 2 cm na ruwa (ko broth). Sanya safi a kan nono ba tare da latsa shi ba. Dole a cire sa'a daya kafin ya shirya don ba da launin launin ruwan kasa. Shirya turkey a zafin jiki na 160 ° C, na minti 15-20 don nauyin kilo 450 na nauyi. Zai fi kyau a yi amfani da ma'aunin ma'aunin nama don samun cikakken sakamako. Zai kasance a shirye, idan a cikin ɓangaren ɓangaren da zafin jiki zai zama 73 ° C. Lokacin da aka shirya, cire fitar da turkey kuma rufe, da sauri, tare da tsare. Yanzu bari mu huta na minti 20. Kuma zaka iya hidima a teburin, cike mai dadi.
Ayyuka: 8-12