Turkey in Gütersloh, Christmas turkey, purchase, shopping and recipes in Gütsel, Gütsel Online, OWL live


Turkey is also popular at Christmas in Gütsel. Photo: Shoeib Abolhassani

Turkey in Gütersloh, Christmas turkey, shopping and recipes in Gütsel

Roast turkey is an alternative to Christmas goose or Christmas duck. Gütsel presents recipes and sources of supply for turkeys, for example online at Biohof Mertens Wiesbrock.

Locally farmed turkey meat is a better alternative not only from a health point of view, but also from other points of view. But be careful when buying. A court’s order form states that undeliverable deliveries will also be charged. The Biohof Mertens-Wiesbrock is better positioned with a real online shop and a wide range of farm, handicraft products, mostly from the region, some from their own farm, and an ambitious delivery service.

Recipe for »Natural Turkey« in a roasting tube

Wash the turkey, rub with spices and fill with baked fruit. Place in a roasting tube and let it cook at 150 degrees (5 to 6 kilos about 3.5 hours, 7 to 8 kilos a good 4 hours, 10 to 12 kilos about 5 hours, 16 kilos about 6 hours). About 20 minutes before the end of cooking, cut open the roasting tube and let the roast crisp up at 180 degrees for 15 to 20 minutes. The turkey can also be prepared without a roasting tube – in this case it is best on a wire rack.

In the meantime, prepare a sauce from the gravy. In addition, for example, potato dumplings, red cabbage and a French red wine.

Recipe for roast turkey »classic«

2 medium onions
1 to 2 cloves of garlic
1 kilo turkey breast or turkey roll roast
1 large pinch of salt
1/4 teaspoon pepper
4 tablespoons canola oil or sunflower oil
200 milliliters vegetable or chicken stock
1 tablespoon of honey

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As an accompaniment

500 grams of Brussels sprouts
300 grams of potatoes (mainly waxy)
1 large pinch of salt
1 large pinch of pepper

Peel and dice the onions. Peel and press the garlic clove. Preheat the oven to 120 degrees circulating air (140 degrees top and bottom heat). Pat the turkey breast dry with kitchen paper, season all over with salt and pepper and brush with the oil.

Place the turkey breast in a casserole dish or on a baking sheet and spread the garlic and onion pieces all around. Pour the vegetable broth into the mold or onto the baking sheet. Place the roast in the oven for about 60 minutes, turning occasionally while cooking.

Brussels sprouts and potatoes, for example, are suitable as a side dish. To do this, wash and trim the Brussels sprouts and peel the potatoes. Cook the potatoes in salted water until they are half done (depending on their size, 10 to 15 minutes). Season the Brussels sprouts and potatoes with salt and pepper and after 35 minutes place them around the roast in the casserole dish.

After the 60 minutes, turn the oven to 200 degrees #Circulating air (220 degrees upper and lower heat) and brush the roast with the honey. The #Turkey-roast Cook for about 10 minutes until crispy and golden. Carefully pierce the roast with a thin knife or meat fork. If a little clear roast juice comes out, the roast is done.

Recipe for a Christmas turkey

This recipe enchants loved ones, especially on holidays. The juicy Christmas turkey tastes delicious with the filling.

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Ingredients for 6 servings

4 Kilo Pillow
1 pinch of salt
1 Prise Pfeffer
50 grams of herb butter
2 tablespoons oil
200 milliliters Soup (ready)

ingredients for the filling

600 grams of potatoes
2 onions
250 grams of bacon
1 Majoran socket
1 Take Rosemary
1 tablespoon of oil

Wash the turkey and pat dry. Preheat the oven to 180 degrees hot air. Slightly open the skin of the turkey and spread the herb butter underneath. Salt and pepper the turkey inside and out and rub with oil.

Boil the potatoes until soft, peel and cut into cubes. Peel the onions and finely dice with the bacon. Fry the potatoes, bacon and onions in a pan with hot oil. Season well with salt, pepper, marjoram and rosemary.

Stuff the mixture into the turkey and tie with kitchen twine. Place the meat in a roasting pan, pour in the soup and roast for about 2.5 to 3 hours. If you pour the gravy over it several times, the turkey will be nice and crispy.

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