The Chile turkey that buys store of hill Mu member above all issues defrost in room temperature, defrost time restricts 14 hours, if time is rich,can shift to an earlier date one evening takes out turkey room temperature defrost from inside freezer

The turkey with good defrost is lying between the bag that pack to be pressed with the hand pressure can feel fleshy qualitative change is soft, take out from inside the bag that pack next

Sweet page is added in boiler, western-style mixture flavor, cinnamonic pink, garlic powder, salt, join about 1 premium to heat water heat to melt to salt can

Joining 3 litres cold water and flavor water to mix, put turkey after mix is even, souse one evening or the time of 4 hours of above, such turkey just can become tasty

The turkey with good souse reserves with moisture of kitchen paper blot, at the same time preparation massages used spice

Prepare to massage the oil of turkey next, because turkey build is a lot of bigger than general chicken, roast time is so longer, in the daub on the body of turkey an oily meeting avoids long roast and sear, join right amount flavor and flavoring to be able to make the flavour of turkey more full-bodied

Will all material mixes, mix is even, heat on fire a little next, want butter to melt only can, not excessive heat

Massage turkey when, want to let every place stick a grease, special attention is mixed in turkey bosom more the flesh such as leg ministry pledges thicker place knead is mixed massage, be in even hypodermic many a few flavor are oily, the chicken tasty that makes the flesh thick

Prepare the vegetable of a need, wash clean respectively

Cut vegetable size about the same small can

With the condiment that massage turkey remains juice mixes vegetable even

Inside the abdomen that puts the vegetable that has mixed turkey, an orange

Use the ham of turkey and wing cotton thread to bind, bake dish must fill up tinfoil

In the gallinaceous wing needle that uses tinfoil general turkey wrap up rises, can avoid high temperature so roast and sear

First will

Take out turkey from inside oven next, give casually bake dish trade a piece of silver paper, cross turkey the body

This oven warm-up bakes 1 half hours to 170 degrees, if chromatically passes deep or it is to have sear place, midway can cover silver paper, cross a body again finally, the chicken breast turkey bakes half hour on face, like cortical fragile brush a honey

Take out turkey from inside oven, be in the place with turkey the largest meat with temperature pinprick, temperature shows 80 degrees prove turkey is baked completely ripe!

The turkey that has baked gives heat, the desk on preparation...

The protein content of turkey is high, adipose amount is smaller. The protein content of turkey meat compares other birds kind tall 20 ％ , and adipose content is low 21 ％ , and cholesterol content is low. Turkey is given priority to with eating grass, the flesh is qualitative fresh and tender, do not have without the smell of mutton smelly, remain without medicaments, taste is pure thick goluptious! How does christmas go without chicken of nurse a fire...

Such big eat wants accost family and friend to be enjoyed together for certain, regular meeting is received consistent reputably! Go quickly shop of hill Mu member chooses chicken of a conflagration to come home try!