Ungadliwa ngokupheka i-turkey kuhhavini

I-turkey, ebhaka kuhhavini, ephunga elimnandi futhi ekhanda elimnandi, ngokwemvelo ihlotshaniswa nathi ngamaholide amakhulu, isibonelo, ngoNyaka Omusha noma uKhisimusi. Kuzikhathi ezinjalo ukupheka i-turkey kuhhavini kuwumsebenzi obaluleke kakhulu, futhi akunakwenzeka ukuphazamisa inyama kunoma yikuphi, futhi kulula ukuphazamisa i-turkey, ikakhulukazi ukuyomisa. Kulesi simo, inyama izoba eyomile futhi enzima, futhi kuyoba nzima kakhulu futhi ayijabulisi, ngakho-ke kulesi sihloko ngeke sicabangele ezinye zokupheka zokupheka i-turkey kuhhavini, kodwa futhi nobuqili bokulungiselela.

Cishe zonke zokupheka zokupheka i- turkey kuhhavini zihilela ukuzigxilisa ngezingxube ezihlukahlukene. Sizoxoxa ngezindlela zabo zokupheka kamuva, futhi manje ake sikhulume ngendlela yokupheka i-turkey kuhhavini ngendlela ehlala isemanzini futhi ithambile. Ukuze wenze lokhu, kuyadingeka ukubhaka i-turkey hhayi nje ebhodini lokubhaka, kodwa ngo-foil noma kumkhono wokubhaka. Ungasebenzisa futhi izitsha ezinamapulangwe obukhulu - isitsha esifanelekayo sesitshalo namuhla asivamile kakhulu, kodwa ngaphambi kokuthi sitholwe kwakungelula kakhulu. Uma uye walondoloza insimbi enkulu endala yensimbi - yilokho. Ngezansi udinga ukufaka izinti ezincane zamapulangwe, ukuze inyama ingashisi, futhi uthele amanzi amancane. Amanzi anganezelwa emgqeni wokubhaka, uma kungekho ithuba lokubhaka inyoni esitsheni noma epholiseni, ngakho-ke i-ovini inomsoco owanele njalo. Futhi indlela enhle - ngokushesha ushise ihhavini kuze kufike ekushiseni okuphezulu futhi ubambe inyoni lapho imizuzu engaba ngu-20 kuya kwengu-30, bese unciphisa umlilo kuma-degrees angu-180. Phakathi nalesi sikhathi, le nyoni izokwenziwa masinyane ngokubhaka ngaphandle, futhi ijusi ngeke ligeleke noma liqhume. Kubalulekile ukuqinisekisa ukuthi akushisi ku-tray yokubhaka, ukuthulula amanzi ngesikhathi. Futhi, ungaphinda ufake isitifiketi esiteji sokubhaka. Indlela evamile kakhulu ezikhathini zamuva ukuvikela inyama kuhhavini kusukela ekumekeni kupheka emkhanda. Futhi, cishe zonke zokupheka zokupheka i-turkey ehhavini zithatha ukusihliza ngebhotela ukuze zenze i-crusty crust.

Futhi manje zokupheka zokupheka turkey kuhhavini. Ake sicabangele ukuhlukahluka okuvamile okwabagogo bethu basebenzise, nokunye okwakusimanje, okuhambisana namasiko nasentshonalanga.

Ngendlela yokuqala, ilayisi eliphekwe liphekwe uhafu, lixutshwe anyanisi othosiwe nezinongo. Ezinye iziphuzo zengeze nale nhlanganisela futhi zomile izithelo, kaningi, izithelo zomvini, kodwa kungenzeka futhi nabanye. Thatha ingilazi eyodwa nengxenye yelayisi, u-anyanisi amabili, usawoti kanye nomnyama omnyama. Ungabeka iphariji ngeziqabunga ezimbalwa zamaqabunga kanye nebhotela. Umxube ophumela kudingeke ugcwaliswe nge-turkey, kodwa hhayi ngokuqinile kakhulu, ngoba irayisi izobe isakhula ngosayizi futhi ingayiphonsa inyoni. Umgodi uqinile futhi ukhonjiswe. Ngale ndlela, hhayi kuphela inyoni ithola okumnandi, kodwa futhi i-side side kuso, ngoba irayisi ligcwele amanzi futhi kuvele nje okungavamile.

ENtshonalanga, iresiphi elandelayo iyathandwa: i-anyanisi enkulu, isiqunto sesilimo esidliwayo esinamagatsha anamanzi sifana, isanqante esikhulu, i-pepper eyodwa, futhi kwezinye izimo i-apula enomnandi neyomuncu ithathwa ukuze igcwaliswe. Kusukela ezinuneni uzodinga i-paprika, pepper omnyama, usawoti. Futhi uzodinga ingilazi yimuphi umhluzi wenyama. Imifino ichotshozwa ngamagubhu noma ivele ibe yinqwaba emikhulu, inyoni igubha ngezinongo kanye nosawoti kokubili nangaphakathi nangaphakathi. I-turkey igcwele imifino, imbobo ivalwe ngokuqinile futhi igxotshiwe.

I-turkey ibhakwa ekushiseni kwama-180 - 190 degrees. Isikhathi sokubhaka sincike ngobukhulu bayo. Ngokwesilinganiso, lokhu kungamahora angu-2.5 e-turkey ejwayelekile, uma inyoni ikhulu - bese wengeza ihora. Ngaso sonke isikhathi le nyoni, uma ingakulungiswa kumkhono noma isilwane, ngokucophelela imonsa ngamanzi kusuka epanini noma emanzini.