Abu ne mai sauƙi ga gishiri turkey ko turkey ba tare da dadi ba saboda Thanksgiving ko don kowane lokaci. Kafin cinye turkey, tabbatar da cewa ka san bambanci tsakanin shayarwa da sanyaya . Wannan girke-girke, daga "Rubutun Turanci na Blue Ribbon Country" na Diane Roupe, yana yin jimlar 3 / 4- zuwa 1-labaran da ke baƙo .
Abin da Kayi Bukatar
- 1 (6 zuwa 24-laban) ado turkey (sabo ne ko daskararre)
- Kisher gishiri
- Ruwan kasa
- Man kayan lambu
- Turkey Gravy (danna don girke-girke)
- Wabin: Dried ganye da kayan yaji na zabi, ciki har da
- Sage ,
- thyme ,
- tafarnuwa foda, albasa foda
- Zabin: riguna (
- shayarwa ) na zabi
Yadda za a yi shi
Fresh Turkey
- Kuna iya firiji da cikakke-sabo-turkey a cikin kwanciyar hankali har zuwa kwana biyu bayan da ka saya shi kafin cin nama.
Turkiyya da aka yi sanyi
Ana shirya Turkiya don Gudanarwa
- Kada ku kaya turkey har sai kuna shirye ku gasa. Lokacin da kake shirye ka gasa, ka wanke waje da cavits na tsuntsu karkashin sanyi, ruwa mai gudu.
- Yanke kuma ku watsar da sauran kitsen.
- Sanya turkey a kan yadudduka takalma na takarda don yaye shi. Amfani da tawul na takarda, kunna waje da cavities bushe.
- Yayyafa da cavities liberally da gishiri da barkono.
Ciyar da Turkiyya
- Tsaya tsuntsu a kan wutsiyarsa a cikin babban kwano.
- Yin amfani da tablespoon, kaya wuyan wuyansa a hankali tare da miya.
- Ɗauki wuyansa fata a kan rigar da kuma sanya shi a jiki tare da skewer kaji.
- Juya turkey kuma sanya wuyan karshen a cikin kwano.
- Cushe jikin jikin jikin mutum da sanyaya.
- Dama da sanyaya a hankali saboda dressing yana fadada yayin dafa abinci.
Trussing
- Cire turkey daga tasa kuma sa tsuntsu, ƙuƙwalwa, a kan takarda takarda ko kai tsaye a kan aikin tsabta.
- Ɗauke ƙafafun kusa kusa da jiki kuma ƙulla iyakar tare da kirtani auduga.
- Idan an bar wutsiya akan tsuntsu, ƙulla ƙafafun kafa zuwa wutsiya don rufe sashin jiki.
- Wasu turkeys suna cike da ƙarfin karfe don kafa kafafun kafa, a cikin waccan ba lallai ba wajibi ne a ɗaure kafafun kafa tare da kirtani.
- Ninka fuka-fuki a ƙarƙashin tsuntsu don samar da wata dandamali don cin abinci.
Yankakke
- Sanya turkey, ƙuƙwalwa a sama, a kan tarkon waya a cikin wani kwanon rufi mara kyau.
- Cire duk wuraren da aka fallasa da man fetur. Yayyafa liberally tare da zabi na ganye, kayan yaji, gishiri, da kuma barkono.
- Shigar da ma'aunin katako a nama a cikin ɗaya daga cikin wuraren cinya na ciki kusa da nono, tabbatar da cewa matashin thermometer ba zai taba kashi ba.
- Yawancin turkeys masu cin kasuwa suna cike da ma'aunin zafi mai yuwuwa wanda aka sanya cikin ƙirjin, wanda zai tashi lokacin da tsuntsu ya yi.
- Maimakon haka, shigar da ma'aunin ma'aunin ma'aunin nama a cikin ɓangaren ƙananan cinya lokacin da ka sanya turkey a cikin tanda; wannan hanya ce mafi kyau don sanin lokacin da ake yin turkey.
Cincin Turkiya
- Tsare tanda zuwa 325 F. Rufe turkey din tare da ƙaramin aluminum, wanda zai bar sararin sama tsakanin tsuntsu da murfin. Ka ɗauka da haske a gaban, baya, da kuma ɓangarorin tsuntsu. Kada ku ƙara ruwa zuwa kwanon rufi. Goma turkey har sai mai ninkin nama ya kai digiri 90 Fahrenheit kuma juices ke gudana. (Bincika wannan jagorar don lokutan cin nama .)
- Lokacin yayyafi zai iya zuwa minti 30, dangane da tsuntsu da tanda. Yi amfani da ma'aunin ma'aunin nama don duba yawan zafin jiki na miya. Tsakanin kayan ado a cikin tsuntsaye ko a cikin gasa mai mahimmanci ya kai 165 F don tabbatar da lafiyar abinci.
- Cire murfin aluminum game da minti 30 kafin a yi turkey don kammala launin ruwan kasa.
- A lokacin da aka yi, cire turkey daga tanda kuma sanya shi a kan mai cin abinci ko shinge; rufe turkey loosely tare da aluminum tsare da kuma bari ta tsaya minti 10 kafin a zana shi. A halin yanzu, yi turkey gravy. Cire duk gyaran daga wuyansa da jikin jikin kafin a zana turkey. Zuba ruwan sama a cikin jirgin ruwa.
Ciyar da Bird wanda ba a Cire ba
- Bi umarnin da suka gabata, ƙyale shayarwa.
- Goma turkey har sai ma'aunin mai naman ya kai Fahrenheit 180 digiri.
- Hanyoyin gargajiya na yau da kullum sun hada da dankali mai dankali, dankali mai dankali ko yatsi , cranberry miya kuma, ba shakka, kabewa.