Home » fel principal/ main course » Curcan umplut / Stuffed turkey

Curcan umplut / Stuffed turkey

Din seria “ce-am gatit de sarbatori” incheiem azi capitolul cu o adevarata capodopera. In copilarie, cand mergeam in vizita la bunicii din partea mamei stiu ca ma distram copios cu bunicul, care a fost singurul din familie sigur ca eu voi fi fetita, inainte de a ma naste, si pt ca dorinta i-a fost implinita, m-a rasfatat cat a putut el de mult. Povestile bunicului, felul in care ma indruma sa descopar lucruri noi, pasiunea pt invatatura, toate sunt momente de care cu drag imi aduc aminte. Dar imi amintesc si de o smecherie invatata de la el, si anume sa fluier in prezenta curcanilor, si acestia faceau o galagie de nedescris. Era un om caruia ii placea sa aiba grija de el si de sanatatea lui si intr-o vreme a crescut curcani. De aici si pana acum cateva luni cand mi-am adus aminte cat de buna este carnea de curcan a fost lung drumul. Insa ma bucur ca l-am descoprit, ca de altfel si beneficiile carnii de curcan.

La masa de Craciun am gatit curcan umplut cu legume, absolut toate tipurile de legume pe care le-am gasit in casa. Am pus:

  • ardei rosu, morcovi, cartofi, ceapa, ciuperci
  • un curcan godac, de aproximativ 4 kg
  • putin vin alb
  • condimente: salvie, maghiran, piper, rozmarin, sare, cimbru si foi de dafin
  • patrunjel

Asadar sa purcedem la amintit cu l-am facut.

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Inainte insa vreau sa va dezvalui si micul meu secret, putina miere de albine.

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Pentru inceput, curatam, spalam si taiem legumele sa fie pregatite de petrecere. Totusi tin sa anunt inca de la inceput un detaliu important pt acest eveniment. Curcanul, vedeta serii, trebuie si el pregatit inainte de a intra pe scena. In cazul in care il cumparati necongelat, proaspat, de la magazin, sau il taiati din curte, aveti grija sa nu fie atat de mare incat sa nu incapa in cuptor. Apoi, daca il cumparati congelat, cititi instructiunile de dezghetare de pe ambalaj. Eu l-am tinut la dezghetat la o temperatura moderata de 18-20 grade Celsius aproximativ 24 de ore. Dupa ce ne asiguram ca aseste detalii nu au fost ignorate putem continua.

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Acum luam micul monstru si ii facem o baita sa o tina minte pe lumea cealalta. In cazul in care sunteti deja parinti, va semana cu o baie de bebelus, daca nu sunteti inca parinti, e un antrenament bun. Se spala bine animalul, cu multa apa calda si rece, cum doriti. Dupa ce a fost spalat trebuie sa taiem cu un cutit pe sub pielea de pe piept sa facem un spatiu ca un buzunar intre carnea efectiva de pe piept si piele. Taiati cu incredere caci e ceva de munca.

Dupa ce am taiat, punem intr-un vas mare sarea si vinul cam 300 ml. Sare puneti cam 2 linguri sa nu iasa prea sarat, oricum se poate adauga sare si dupa ce este gata copt. Apoi adaugati patrunjelul si restul de condimente. Luati din amestec si masati bine animalul, ca si cum i-ati face masaj de relaxare unei persoane dragi. Masati si sub pielea taiata de pe piept, peste tot. Completati cu apa pana ce animalul este acoperit jumatate si lasati-l sa faca jacuzii singurel 3 ore pe burta, si 3 ore pe spate. Dupa aceasta se scoate din vas, se umple cu legumele pregatite anterior, care se introduc inauntrul lui sau se lasa si prin tava de copt. Lichidul de asemenea se pune in tava unde se coace curcanul.

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Acum vine partea interesanta. Ca orice star, si vedeta noastra se respecta la fel de mult. Dupa cele 6 ore de masaj si jacuzzi, sauna si alte rasfaturi, trebuie sa stea si la cuptor. Trebuie sa stea cat o ora per kilogram, adica : in cazul in care are 4 kg atunci sta 4 ore, daca are 5 kg va sta 5 ore la foc moderat. Jumatate din timp cu fata in jos si cealalta jumatate cu fata in sus.

La final va arat o mica parte din rezultatul final, ca mai stiu femei insarcinate si nu vreau sa le chinui. Pofta mare!

curcanull

English version:

From the series “what I cooked for the holidays” today we conclude the chapter with a masterpiece. In childhood, when I went to visit the maternal grandparents I remember having tons of fun with my grandfather, who was the only one in the family who was sure that I was to be a girl even before I was born, and for that desire was fulfilled, I was spoiled by him as much as he could. Grandfather’s stories, the way he was guiding me to discover new things, the passion for learning, are all moments that I remember fondly. But I also remember a trick learned from him, namely to whistle near turkeys, and them were making an indescribable noise. He was a man who liked to take care of himself and his health and at a time he raised turkeys in his backyard for eating. From here up to a few months ago when I remembered how good the turkey is for our health it was a long way. But I am glad that I have discovered it, as well as the turkey’s meat benefits.

At Christmas dinner I cooked stuffed turkey with vegetables, absolutely all types of vegetables that we found in the refrigerator or at the market. We need:

red pepper, carrots, potatoes, onions, mushrooms
a grunting turkey, approximately 4 kg
little white wine, about 300 ml
spices: sage, marjoram, pepper, salt, rosemary, thyme and bay leaves
parsley

So lets proceed to remembered how I did it.  But before I will reveal my little secret and, a little honey.
For starters, clean, wash and dice the vegetables to be prepared for the party. But I want to begin with an important detail for this event. The turkey, our star of the evening, should he prepared as well before going on stage. If you buy it fresh from the store, or from you backyard, be careful not to chose one too large that it doesn’t fit in the oven. Then, if you buy it frozen, carefully read the instructions on the package. I thawed it at a moderate temperature of 18-20 degrees Celsius for about 24 hours. After you make sure that these details were not ignored you can continue.
Now take the little monster and give it a bath to remember the after life. If you are already parents this will resemble with a baby bath if you are not yet parents, it’s a good workout. Wash it well with plenty of hot and cold water, as desired. After the bath cut with a knife beneath the skin of it’s  chest to make a space like a pocket between the actual meat of the breast and the skin. Cut with confidence because it’s not easy at all.

After cutting, put the 2 tablespoons of salt in a large bowl and the 300 ml of white wine. Put about 2 tablespoons salt not come out too salty, however, you can add salt after it is baked. Then add the parsley and remaining spices. Take the mixture and rub well the animal, as you would give a nice massage to a loved one. Massage also under the cut skin of the chest, absolutely everywhere. Fill the bowl with water until the animal is covered half and let it into this Jacuzzi with the belly up for 3 hours and 3 hours back.
Now comes the interesting part. Like any star, our turkey star has to be indulged as well. After 6 hours of massage, jacuzzi, sauna and other treats, it must be left alone to rehearse, in the oven . It needs to stay there one hour per kilogram, i.e. : if it’s weight is 4 kg then it will sit for 4 hours, if it weights 5 kg it will stay for 5 hours. Half the time face down and then the other half of cooking time face up.

Finally I will show you a small part of the outcome,  as I know some pregnant women and I don’t want to torment them.

Enjoy!

One thought on “Curcan umplut / Stuffed turkey

  1. Pingback: Gaina la cuptor / Roasted chicken | Amintiri din Bucătărie

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