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best ways to cook a turkey

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best ways to cook a turkey

Turkey is the poultry par excellence that is cooked for Christmas parties. It can be cooked whole and roasted, in paupiettes, cutlets, or simply the thighs. You can even garnish a fine stuffing for a beautiful Christmas turkey with chestnuts for example. But how to cook this white fowl for a festive menu? 

The turkey is prepared as well in the oven, in the casserole as in the pan. Preferably choose a farm turkey. Count 300 and 400 g of this lean meat per person, knowing that this bird often weighs more than 3 kg.

Cooking the turkey in the oven

Before cooking your turkey, take it out of the refrigerator at least 1 hour in advance. Prepare a mixture of Swiss fries and apples to stuff your turkey between the flesh and the skin. In the oven, the cooking of the stuffed turkey will be more homogeneous on all the flesh. It allows slowing the cooking of the nets, which cook more slowly than the thighs. Place the turkey in a large dish, season, and sprinkle with butter. Bake in a cold oven and cook at 356 ° f (or 4h45 for a low temperature cooking at 194  ° f). Allow 18 minutes of cooking time per 500 grams of meat. Take the chicken out of the oven and cover with foil. Let it sit for 15 minutes, then you can cut and taste your turkey for Christmas!

Cooking the turkey in a casserole

When cooking in a casserole, the turkey will be very soft. For an Orloff turkey roast, cut the meat into partial slices so that they remain attached to each other for about 1 cm. Place slices of bacon and gruyere between each slice of turkey. Tie, salt, and pepper. Fry a minced onion with olive oil in the bottom of the casserole. Then brown the roast turkey on all sides. Deglaze the casserole with a glass of white wine scraping the juices well. Sprinkle with chicken broth and let simmer. For a roast of 1 kg, count 1:30 of cooking time. About 15 minutes before the end, add sliced ​​mushrooms.

Cooking the turkey in the pan

Cook delicious pan-fried turkey escalopes and drizzle with cooking juices. Salt and pepper the meat. Peel, deglaze, and slice onions and a clove of garlic. Make them return to the pan in a knob of butter. When translucent, brown the turkey escalopes on each side for 6 minutes. Add some heavy cream and scrape the cooking juices with a wooden spoon. Mix well. Add a large tablespoon of old-fashioned mustard and sliced ​​Paris mushrooms. Simmer for 3 to 4 minutes, stirring regularly. Enjoy the hot turkey escalopes with cream and mustard and fresh tagliatelle.

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