Set of whole roasted Thanksgiving turkey (7-9 kg /16-20 lb. raw weight)
This Thnanksgiving turkey was 7-9 kg (16-20 lb.) raw weight. We´ve brined it traditional way in citrus-herbal brine, stuffed with oranges and roasted to perfection on fire in our Southern Pride smoker. We deliver it chilled and wrapped in disposable pan. It´s easy, just slowly re-heat it, prepare your favorite sides and enjoy your Thanksgiving dinner. It comes with bag of excellent cranberry gravy.
- 1 whole roasted turkey in disposable pan
- Bag of cranberry sauce
THANKSGIVING TURKEY – PREPARATION GUIDE
WHAT´S IN THE BOX
- Thanksgiving turkey (whole, half or breast), brined 48 hours in our wonderful brine made of apple juice, oranges, lemons and herbs and spices. Rubbed with rosemary - thyme salt and roasted to perfection on fire in our Southern Pride Smoker.
- Flavorful cranberry-herb sauce
TOOLS YOU NEED
- EXPECT 2-3 HOURS PREP TIME (warming up the whole turkey, 2 hours for ½ turkey)
- Larger, baking dish to warm up the turkey
- Smaller pot to warm up the gravy
- 100g butter (optional)
- PREPARING THE TURKEY
Warm up your oven to 140°C
IF YOU´VE ORDERED WHOLE TURKEY - If the disposable baking dish which comes with the turkey fits your oven (American size), gently unwrap the corner of the aluminium foil and pour a cup of water, juice or cider into the dish. Seal back again well and place the dish into the oven. Warm up for about 2 – 3 hours or until internal breast temperature reaches minimum 65°C. Remove the aluminium foil after this point and set your oven to BROIL to finish up the skin for about 20 minutes or to your liking. Baste the turkey well with juices released to a baking dish during the crisp-up phase.
If the disposable baking dish doesn´t fit your oven, gently unwrap the aluminium foil (you can use it again to cover your own baking dish), place the turkey into your larger baking dish, seal well using the aluminium foil and follow the same instructions as above.
IF YOU´VE ORDERED HALF TURKEY - Remove the turkey from the sealed bag and place it into baking dish cavity side down. Pour a cup of water, apple juice or cider into the dish. Cover and seal well with aluminium foil. Warm up for about 2 hours or until internal breast temperature reaches minimum 65°C. Remove the aluminium foil after this point and set your oven to BROIL to finish up the skin for about 20 minutes or to your liking. Baste the turkey well with juices released to a baking dish during the crisp-up phase.
IF YOU´VE ORDERED TURKEY BREAST – bring water to just under a boil in a larger pot. Place the plastic bag with the breast in and heat up for about 30 - 40 minutes. DO NOT BOIL. Remove the breast from the bag, slice and serve.
- PREPARING THE SAUCE
Pour your sauce into smaller pot or skillet and heat up on a low heat. It contains fruit and sugar so be careful not to burn it. After the sauce is hot enough, stir in some butter to your liking (optional). Pour over individual portions of your carved turkey.
Enjoy your thanksgiving dinner and should you have any questions during the prep phase, please don´t hesitate to give me a call.
HELPDESK: Erik Zlámal 724 604 234
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