Whole Boneless Stuffed Turkey Recipe for Christmas how to make big stuffed turkey

stuffed turkey with chestnut
ingredients for turkey stuffing
3 cups of rice required for rice filling
A wide pan or pot for making rice
chestnuts, raw almonds
pine nuts, currants, salt, black pepper, dried mint and cinnamon powder
one dry onion, 1 small glass of liquid sunflower oil
parsley and dill
6 kilograms of whole bone turkey will be used
the ingredients needed to sauce the inside of the meat
1 small cup of melted butter, soy sauce, garlic
Ingredients to dress the outer part of turkey, liquid sunflower oil
powdered chicken bouillon, powdered red pepper
mixed vegetables condiment, black pepper, and soy sauce
Among the materials to be used, transparent nylon bag, steel meat beater, pliers and cotton yarn
I will use the bay leaf to boil the turkey bones and prepare for the sauce
Add 3 cups of cold or lukewarm water and let it soak for 15 minutes
create scratches on the shell surface of chestnuts with a knife
cook chestnuts and almonds
cook chestnuts in a pan over medium heat, cook almonds in water
This process is enough to peel the shells, it will be enough to cook for up to 5 minutes
Finely chop one onion
finely chop the parsley and dill and add into the dish
peeled boiled almonds
prepare the peeled outer and inner peel of chestnuts, cut the urchins in half
rinse out a little bit of wetted rice and add it into the strainer, it must be dehydrated
add liquid sunflower oil and pine nuts into a large teflon pan and let the peanuts blush
after the peanuts are red, add the onion and stir for about 1 minute.
add the rice dehydrated way and mix
Need to use 1.5 cups of boiling water for 3 cups of rice
Add the ingredients after roasting rice for 5 minutes
almonds, small currants, dried mint, black pepper, salt, cinnamon powder and chestnut
add boiling water, mix and close the lid, adjust the fire level to a minimum, wait 5 minutes and turn off the fire
filling pilaf is ready now to prepare the whole turkey boneless
This turkey is 6 kilograms, can adjust according to your material dimensions accordingly
cut turkey wings
cut the turkey's neck and butt is not necessary
start cutting from turkey breast
cut the ribs carefully with the blade from the side
press the turkey hands with your hands, you can see the bones of the legs
be careful not to puncture the turkey skin with a knife, do not rush
remove the two bones from the leg, remove one bone from the arm
you'll see parts with spaces after you open the turkey all the way
cut turkey leg
cool under a bag of transparent nylon
add the turkey to the top of the transparent nylon sachet
prepare another bag, use this bag for meat beating
add the cuts to the leg and add the leg flesh to the chest
in this way the meat will be synchronized everywhere
add other pieces of excess meat to the spaces in between
Close the bag on and expand a bit using a steel beater
Create light scratches with knives
I'll prepare and add a sauce to make the meat not too dry and add some flavor
Prepare 5 - 6 crushed garlic
Add the melted butter, soy sauce and crushed garlic to the mixing bowl
Add the sauce to the turkey and eat it well with your hand, add some salt,
have the rested rice and stir the parsley and add the dill
add the rice into the bowl, use it as a mold and place it in the middle of the turkey
Turkey is usually filled with rice turkey is done, you can change the filler content, vegetable or possible to apply yourself to a special recipe
can easily close turkey with transparent nylon bag
Turn it over after turning off
Connect it with cotton thread. It is possible to cook without binding at all, it will be better
there is a point you need to be careful not to do too tight, the rice filling in the jam can be squeezed
I'll repeat it will not be too tight, leave it loose, because the rice is cooked to swell and grow a turkey
prepare a frying sauce on top
liquid sunflower oil, mixed vegetable condiment, powdered chicken bouillon, red ground pepper, soy sauce
you can apply for this recipe if you have a nice sauce you know
stir ingredients on top of turkey
bake in the oven after adding red sauce
Cook at 110 degrees for 1 hour and then fry at 180 degrees
turkey leg and arm should break the bones in the middle
turkey bones must roast in saucepan
Add the butter, add the parsley stalks
some onion, tomato paste and bay leaf, some black pepper and cumin
Add the soy sauce, add salt and sugar
Add red paprika and garlic, add water and boil for 1 hour
turkey continues to cook, sauce continues to boil
After 1 hour, add some more sauce around turkey and increase oven temperature
mix some flour and cold water, remove bones from pot
add a mixture of flour and water to solidify
get rid of bone fragments by filtering
this sauce is added to the top of the dish and used as a flavor
turkey can make sauce with water after cooking
cut and remove the rope after cooking, serve after cutting the turkey
Add the chestnut rice into the dish, cut 1 slices of turkey and add into the plate