Turkey Oberlecker
A turkey like you only see it on TV! Not very easy, very time consuming (planning for the preparation and preparation 2 days), but extremely delicious!
Did it once for Christmas and since then the whole family (16 people) is always in my ears to make the "little animal" again!
For 16 people I have taken a turkey of 13 kg (and yes, my oven was more than busy, a little less would have been enough, but enough to give and for the next day over, tastes super cold as a sandwich or just so in between)
You need it (for about 12 servings)
- 20 L of water
- 2 cups (not cup) salt (I took iodine salt with fluorine, sea salt goes well, but should be fine)
- 1 turkey (about 8 kg, with more you should increase the ingredients accordingly)
- 400 g butter
- 1 cup of blackcurrant jelly
- 4 teaspoons marjoram (dried is fine, fresh should be planed)
- 2 tablespoons each of lemon and orange peel (available from Dr. Oetker) finely grated, otherwise you can do it yourself if you do not have enough to do yet)
- 2 cups shallots, chopped
- 2 cups chicken stock (from the glass or if you have homemade)
Possibly. filling
(spice it up again and it's delicious even if we did not eat it)
- 3 pretzels
- 2 normal rolls
- 1 large chopped onion
- 1 bunch of parsley
- 1/4 l of milk
- 4 eggs
- Salt pepper
- 500 g pork or onion (then no more onions and season with salt and pepper)
For the sauce
- Chicken stock (depending on the sauce requirement up to 2 glasses, or 1 glass and rest from the above)
- 1/4 cup of flour
- 1/4 cup of orange juice (you can also take port, but kids do not like that)
- 2 tablespoons of lemon juice
preparation
- Dissolve the salt in cold water and put the turkey in it. I took a big laundry basket to fit all the cattle. The pet may now do its free swimmer for 1 day (best to bathe in the evening and get out the next evening) but you should see your own time. The main thing is that the beast swims in the brine for 24 hours. Covered (with towels or if in a pot with a lid) cold (balcony, terrace, cellar, no matter, the main thing cold)!
- Melt the butter and jelly in a saucepan, then add the marjoram and peel, allow to cool and then let it cool in the freezer for 1 hour, stirring again and again until the mixture remains spreadable / creamy. Can you already prepare the day before, then store after the freezer in the fridge.
- For the filling: Rip bread and soak in milk. Then mix everything together and season as needed. Preheat oven to 180 ° C. Drain the beast and then pat dry lightly (inside and out) and fill to taste.
- The shallots on a deep baking sheet or in a dripping pan (who has such a great!) (Slightly oiled) distribute Monsti on it and massage in with the half of the jelly mixture lovingly.
- 45 minutes in the oven, if the soil is too brown to add some water (not too much, since the animal loses even liquid) Then cover the cattle with aluminum foil and reduce the temperature to 160 ° C! Now for another 4 1/2 hour in the oven, in between assess the degree of browning, it should not burn anything. If necessary, skim off the liquid!
- The first time made the mistake and did not look in time, my oven "floated";)
- For the sauce: Drain the liquid from the pan (then wrap the animal in aluminum foil and let it rest in the oven that is turned off) with chicken stock. Stir 1/4 of the jelly mixture with flour and a little water and thicken the sauce. Fill up with the juices, season with salt and pepper, bring to the boil.
- Lastly, rub the animal with the remaining mixture of jelly just before serving. Good appetite =)
- Oh yes, one more thing: WATCH OUT! ADDICTION POTENTIAL! Once made and my family leaves me alone =) This fits very well Pear filled with Preisbeergelee, croquettes, dumplings, potatoes, red cabbage, mixed vegetables, sweet potato casserole, sweet potato puree ... everything that comes to mind!
