Spoon roast turkey(shao shi kao huo ji )

Spoon roast turkey

Introduction:

Production steps:

Step 1: all ingredients. Wash Turkey and set aside.

Step 2: bring the water to a boil, add all the ingredients in the marinade, and bring to a boil to cool.

Step 3: marinate the turkey for 12 hours.

Step 4: take out and drain the water.

Step 5: mix sugar, honey, vinegar, rice wine and warm water to make sugar juice.

Step 6: heat the soup pot and boil water.

Step 7: heat the soup pot and boil water.

Step 8: when the water temperature is close to 100 degrees, put in the turkey and scald it.

Step 9: evenly smear the chicken body with sugar juice.

Step 10: evenly smear the chicken body with sugar juice.

Step 11: then hang it up and put it in a ventilated place or a dry place to control the water content, and the chicken skin should be slightly dry.

Step 12: put on the fork that comes with the turkey in the oven.

Step 13:

Step 14: put it in the oven.

Step 15: adjust the oven temperature to 200 degrees, bake for 60 minutes, insert the long bamboo stick into the bloodless water and soup, and then it is cooked. For example, if the color is uneven, you can stop the rotation at the place where the color of the chicken is light, turn the light colored skin toward the heater, color it slightly, and then continue to rotate and bake it.

Materials required:

Turkey: 3 Jin each

Water: 1110ml

Star anise: 2 pieces

Fragrant leaves: 2 pieces

Zanthoxylum: 3 G

Pepper: 2G

Scallion: 100g

Ginger: 50g

Huadiao wine: 50ml

Salt: 30g

Sugar: 40g

Honey: 10g

Yellow rice wine: 20ml

Vinegar: 10ml

Notes: 1. After the chicken body is coated with sugar juice, it must be dried. It takes about 5-6 hours to make the skin crispy and the meat tender, which is similar to that of roast duck. 2. Using this method before baking, you don't need to spread any roast sauce on the chicken, because the turkey has been salted and tasted. 3. It's best to have a temperature probe at home. Insert the probe into the thick part of the chicken's leg meat. As long as the temperature inside reaches above 75 ℃, it will be cooked. Because it has room for heat recovery, the temperature inside is quite high. 4. If the chicken has been roasted, but the color is not ideal, in addition to stop to adjust the direction, if the color is still uniform, can increase firepower, until the coloring is uniform. If coloring earlier can reduce the firepower, because the baking fork is rotating, generally this situation is not easy to occur. 5. You can add some of your favorite spices as long as you like. 6. Sugar juice should not be too thick. Generally, the ratio of sugar and honey to water wine vinegar is 5:1, otherwise it will be colored too fast and it will be colored before it is baked.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shao Shi Kao Huo Ji