BY CHEF SABYASACHI NAG,
EXECUTIVE CHEF
HOLIDAY INN KOLKATA AIRPORT,
A IHG PROPERTY
A must try preparation , traditionally made , overnight marinated Turkey oven roasted with vegetables and Cranberry orange glaze .
INGREDIENTS FOR FIRST MARINATION 12 HOURS:
Turkey Medium size – 4 kg
Bay leaf
Peppercorn
Star Anise
Thyme
Rosemary
Cinnamon Stick
Cranberry Juice
Red wine
Salt
WC sauce
Crushed Garlic .
INGREDIENTS FOR 2 ND MARINATION 6 HOURS :
Drain off from the 1 st marination and applied the 2 nd marination through under the skin , rub well above the skin also.
Butter – soften ,
chopped parsley ,
Garlic paste with pepper , and salt
INGREDIENTS FOR STUFFING :
Pistachio , Almond chopped , Minced Chicken , sauté Onion and peppers , olives , egg , boiled egg white chopped , chopped parsley , seasoning , red wine , WC sauce
.Mix all together and stuffed inside the turkey and tie up all wholes ,
INGREDIENTS FOR ROASTING , 3 HOURS MINIMUM :
Roughly cut of Carrot , Onion , Celery stem , Bay leaf , Garlic , Rosemary , Thyme , Oil
Place the 2 nd marinated Turkey in mix of this in a baking tray , knot the skin with hole .
INGREDIENTS FOR SAUCE: :
Orange Juice , Cranberry Juice
Thyme , Rosemary , Red wine
Salt , Sugar ,Chopped Parsley , Chopped Celery , Golden syrup , Chopped Garlic
WC Sauce, Demi glaze
METHOD :
Pre heat the oven , placed the turkey and cooked with a foil covered , keep the tray rotating for evenly roasting , check and cook further . open the foil , glaze and cook till golden brown color .
For the sauce : take a pan add olive oil , saute the garlic and vegetables, add the juice , cook for while , add demi glaze , stir it nice , season it and add other ingredients , cook well and make a pouring sauce , Pour the sauce and glaze while roasting .
GARNISH :
Celery , Cranberry’s , Cream . parsley ,
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