COOKING THE PERFECT TURKEY. PERFECT TURKEY
Cooking The Perfect Turkey. Outdoor Cooking Video.
Cooking The Perfect Turkey
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- The process of preparing food by heating it
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
- perfective: a tense of verbs used in describing action that has been completed (sometimes regarded as perfective aspect)
- The perfect tense
- being complete of its kind and without defect or blemish; "a perfect circle"; "a perfect reproduction"; "perfect happiness"; "perfect manners"; "a perfect specimen"; "a perfect day"
- arrant(a): without qualification; used informally as (often pejorative) intensifiers; "an arrant fool"; "a complete coward"; "a consummate fool"; "a double-dyed villain"; "gross negligence"; "a perfect idiot"; "pure folly"; "what a sodding mess"; "stark staring mad"; "a thoroughgoing villain"; "
- Something that is extremely or completely unsuccessful, esp. a play or movie
- large gallinaceous bird with fan-shaped tail; widely domesticated for food
- The flesh of the turkey as food
- a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
- joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"
- A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
Here is a healthy way to prepare turkey cutlet and very inexpensive. This recipe is also used for fish and chicken. I had some turkey breasts which I pounded thin and used was amazing. Perfect for a light lunch and takes minutes to make.
One cup flour with a dash of kosher salt
One egg beaten
Olive oil for frying
Chopped fresh parsley to finish
? cup Chicken Stock
2 tablespoon non salted butter
? cup dry white wine
Juice of half a lemon
Melt the butter over medium heat, add the lemon juice, chicken stock, white wine and capers. Now reduce to about ? to 1/3 cup will take about 10 min you will know when it’s ready as it will take on a natural thickness and intense flavor. Start tasting the sauce when it has almost reduced you will be able to tell if it’s too much lemon or too much salt flavor and you can adjust accordingly by adding more water or wine. Once reduced take off heat and let stand.
Start by taking you turkey and with a meat mallet of the bottom of a frying pan pound it out carefully until it is even thickness and about double the size as you can see in my photo. Heat pan about medium heat with ? cup of Extra Virgin Olive Oil. Now take your Turkey filet and we will do a standard egg wash, on a plate put some all-purpose flour and on another plate put one whisked egg. Now this is important, you want to coat the turkey in flour then shake off the excess then right into the egg wash coating all side now shake off any the extra egg wash and put directly and immediate into the hot oil in the pan. If you pre coat these fish and leave for more than a few min the egg and flour become glue like and that is not a good word when it come to this method.
Cook the Turkey on each side until it is a nice light golden brown like in my photos . Now plate the fish and add heat to the pan of sauce and put in a couple tablespoons of water so it reheats to the proper thickness as more water will evaporate during the reheating. Now carefully spoon the sauce over the Turkey and finish with some finely chopped parsley. Healthy, amazing flavor and easy!
Turkey ready to carve
Look at that color. The skin was crisp and tasty. I was so happy with the results and so anxious to eat that I forgot to take a picture of the meat after slicing to show the bit of pink smoke ring or the juices throughout. I used Alton Brown's recipe (for the brine and the aromatics in the cavity for cooking--onion, red apple, and cinnamon stick) but then followed the Big Green Egg company's cooking instructions for the "perfect turkey" to cook it. This was, without a doubt, the best turkey I have ever eaten.
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10.11.2011. u 19:16 •