Turkey baked with mushrooms sauce
Turkey baked with mushrooms sauce
2018-07-16 21:41:08
Portions 4
So this rich recipe of Turkey with mushroom sauce is us more delicious it is recommended to find a Turkey that has not been frozen, Although if only we have a Turkey frozen our equal access should be delicious. The first thing you have to do is to take out the liver and neck coming inside the Turkey and then as always wash well the Turkey by removing the remains of feathers or other things. Dry the Turkey all over, then cut a garlic half and then rub it over the Turkey, squeeze the juice of half a lemon and also rub on Turkey, you rub on the inside of the Turkey by adding some pinches of salt. All of this will serve to make the Turkey skin dry. What follows is place the Turkey on a platter and cover with plastic wrap, then place it in the refrigerator and leave it overnight. You should know that if you have little time you can skip this step, so just to make it more flavorful.
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Cooking time
Ingredients
- 1 Turkey's 6 o 7 kg (Turkey should bring gizzard, heart, liver, neck and preferably fresh)
- 4 tablespoons of olive oil.
- 10 medium fresh Sage leaves.
- 2 sprigs of fresh rosemary.
- 6 sprigs of fresh thyme.
- 2 sprigs of fresh Marjoram.
- 2 medium dry Bay leaves.
- 2 medium onions.
- 7 cups chicken broth low sodium.
- 2 tablespoons fresh tarragon chopped fine.
- 2 cups well chopped white mushrooms (roughly).
- 2 cups of Oyster Mushrooms (girgola) shredded into thin strips.
- 1/4 Cup of all-purpose flour.
Instructions
- It must be heated the oven to 450 ° F. Remove Turkey from refrigerator and let stand at room temperature for about half an hour. The next thing is to rub the Turkey inside and out with olive oil and then season inside and out using salt and pepper. Peel the onion and cut into four pieces, then place it inside the Turkey, also place inside Sage, Marjoram, thyme, Bay leaves and Rosemary.
- Put the Turkey on a roasting rack greased, place it in a pan and roast it for 30 minutes. Reduce the oven temperature to 350 ° F. with the help of a ladle take juice that is at the bottom of the Pan and throw him on the Turkey each 45 minutes. When the internal temperature of the thigh of the Turkey reaches the 160 ° F, is now ready. (Total roasting time is of 12 minutes per pound.) While the Turkey is roasting, we can prepare the mushroom sauce.
- Mix in a large pot of chicken broth and giblets from Turkey (gizzard, heart, liver, neck), then put it over medium-high heat, When it comes to a boil, reduce heat to low and let that Cook, You must go by removing impurities.
- When is the neck meat good soft (After that it has fulfilled an hour) remove it from the heat, using a fine-mesh filter, separate other giblets from broth. You can optionally remove the neck meat and shred it to add it to the sauce.
- Take the Turkey to a table cut and let it rest for a few 20 minutes, cover with a little paper aluminum to keep it hot. Leave the Turkey in the Pan juices until the sauce is finished.
- Peel the other onion and cut into small pieces, place the Turkey juices that were left in the Pan in a bowl or pot and place it on the burner of the stove over medium heat. Add the mushrooms and onion that you've chopped, go stirring occasionally until slightly browned (10 minutes), Sift the flour while you are moving the mixture, You must move until the flour is mixed with sauce, This will begin to see a little bright.
- Add broth where you've cooked the seasonings and cook over low heat stirring occasionally for a few 20 minutes, also add the tarragon and season with salt and pepper. Cut the Turkey and serve with sauce.
Recipes easy to https://recetasdecocinafaciles.NET /
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