Tag Archive | kalkoen

Kalkoen/Turkey


 

Sanelle Strydom
Chicken/Turkey STUFFING

Bread Crumbs
Green Pepper/Red/Yellow, chopped
Bacon Pieces
Onion chopped
Any green herbs=mixed herbs/thyme/origanum fresh or dried
Egg
Salt and Pepper to taste

Mix all together
Stuff the chicken or turkey
Tie up chicken or turkey legs so that the stuffing does not come out while cooking.
Bake chicken or turkey as normal in the oven.

 KALKOEN

Bestandele

* 1 Eetlepel gerasperde lemoenskil
* 1 Eetlepel pluimvee speserye
* ¼ Koppie Bruin Suiker
* Kookvetsproei
* ¾ Koppie Lemoensap
* 1 of 2 Uie
* 1 Vars of ontvriesde Kalkoen (± 12lb – ± 6-7kg)
* 1 Lemoen
* ¼ Teelepel Sout
* ¼ Teelepel Peper

Aanwysigings
Meng die lemoensap en Bruin Suiker in ‘n klein kastrolletjie en bring net tot kookpunt. Sit eenkant en laat afkoel.
Voorverhit die oond tot 375°F (190° C)
Haal die hart, maagie die lewer, en die nek uit die Kalkoen en sit opsy.
Was die Kalkoen deeglik onder koue water, binne en buite, en maak droog.
Bind die pote oor die stuitjie vas. Lig die vlerke op, vou terug en onder die kalkoen in soos gewoonlik met hoender.
Sprinkel en vryf nou die speserye, 1 eetlepel gerasperde lemoenskil, sout en peper binne in die holte en bo-oor die kalkoen, goed in.
Stop die lemoenkwarte en die uikwarte in die kalkoenholte.
Hier is ‘n goeie wenk vir uie wat in die holte van Kalkoen, hoender of eend geplaas word : Sit die uie kwarte, ‘n huisie knoffel en ‘n paar druppels olyfolie
Met ‘n knippie speserye en knippie suiker, in ‘n bakkie met dêksel in die mikrogolf vir een minuut en plaas daarna in die holte.
Plaas die voorbereide Kalkoen nou op die vetbesproeide rak van die oondbraaipan.
Bak die Kalkoen in die oond teen 375°F (190° C) vir 45 minute
Bedruip die kalkoen elke halfuur of so met die lemoensap.
Sit foelie liggies oor kalkoen
Bak die kalkoen vir 2 uur en 15 minute totdat dit gaar is – indien u ‘n vleistermometer gebruik sal dit 180° toon.
Haal die kalkoen uit die oond, sit op ‘n warmbord en hou warm.
Maak sous met die aftreksel uit die braaipan soos volg:

SOUS:
Terwyl die Kalkoen bak, braai die hart, magie, lewer, en die nek saam met fyngekapte ui (ek sit altyd ‘n tikkie suiker by uie wat braai)
Voeg by die pan en kook saam
3 koppies hoenderekstrak
1 wortel gekap
Selery stokkie gekap
Paar heel peperkorrels en lourier blaar
Vars kruie (opsioneel)
Sout en Peper na smaak
Wanneer Kalkoen gaar is en uit die oond en pan verwyder is, strooi so 1 Eetlepel meel oor die pan, sal so effens bruin word. Gooi nou bogemaakte sous deur ‘n sif in die braaipan en skraap, om al die lekker bruin gedeeltes by te bring, laat effens prut op die stoof. Gooi weer deur ‘n sif in ‘n kastrol en voeg 2 eetlepels lemoensap by en verhit tot warm en effens verdik. Slegs ‘n paar druppels lemoenlikeur, whiskey of brandewyn kan ook bygevoeg word vir ekstra geur. (Ek sit soms rooidruiwe korrels van ‘n druif wat ons hier kry in die sous – baie lekker).

KALKOEN POTJIE

Geskryf deur: chefsharkie

Met komplimente van Boerkos.com

250 ml koekmeelblom
5 ml sout
5 ml swartpeper
5 ml gemengde, gedroogde kruie
1.5 kg kalkoen dye en boudjies, gesny in skywe
75 ml olyfolie
3 heel knoffelhuisies
6 takkies vars roosmaryn of 10 ml gedroogde roosmaryn
500 ml witwyn
50 ml brandewyn
2 groot uie, fyn gekap
1 en ‘n half groen soetrissie, fyn gekap
250 ml spekvleis, gesnipper
5 ml gekapte knoffel
1 hoenderaftreksel blokkie
125 ml warm water
30 ml suurlemoensap
1 pak ontpitte groen olywe, gesny
410 g gekapte tamaties met oreganum en basielkruid (1 blikkie)
5 ml sout
5 ml varsgemaalde swartpeper
125 ml vars, gekapte pietersielie

Meng die koekmeelblom, sout, peper en kruie saam en bedek die kalkoen porsies daarmee. Verhit die olyfolie en voeg die knoffelhuisies by asook die helfte van die roosmaryn. Verbruin die vleis en haal dit uit. Giet die witwyn en die brandewyn in die pot. Voeg die gekapte ui, soetrissie en spekvleis by en soteer dit 3 minute lank. Voeg die gekapte knoffel by en roer dit deur. Voeg die vleis by. Los die aftrekselblokkie in die warm water op en voeg dit by. Voeg die suurlemoensap by. Plaas die deksel op en laat dit prut vir 30 minute lank. Voeg die olywe, tamaties, sout en vars gemaalde swartpeper by. Voeg die res van die roosmaryn by, plaas die deksel op en prut vir ‘n verdere 40 minute lank. Strooi die pietersielie oor en bedien met pasta of kapokaartappels.

Wenk
Hierdie resep kan ook op die stoof gemaak word.
Die kalkoen kan ook vervang word met hoenderdye of met haasvleis.

KALKOEN IN DIE WEBER

Deur Herman Lensing, SARIE – Desember 2010

(8 – 10 porsies)

  • 500 g sagte botter
  • hand vol tiemie, roosmaryn, salie en pietersielie, gekap
  • 5 knoffelhuisies, gekap
  • sap en skil van 2 suurlemoene
  • 3 heel suurlemoene, gehalveer
  • 500 ml hoenderaftreksel
  • 6 rooi-uie, in kwarte gesny
  • 4 knoffelknolle, in breedte gehalveer
  • 1 kalkoen (die een op die foto was so 2,5 kg)

Meng botter, kruie, knoffel en sap en skil van suurlemoen. Maak vel op kalkoen se bors los met jou vingerpunte. Druk helfte van bottermengsel onder vel in en versprei eweredig. Sit halwe suurlemoene in kalkoen se karkas en bind bene stewig aan mekaar vas met kombuistou. Sit kalkoen in oondpan wat in Weber sal pas en smeer res van bottermengsel oor. Gooi aftreksel, rooi-uie en halwe knoffelknolle in die pan. Sit in ‘n Weber met medium-warm kole en plaas deksel bo-op. Die gaatjies van die Weber moet half oop wees, anders smoor die kole dood. Laat stadig bak vir 3 uur. Maak elke uur oop en skep van die pansouse oor kalkoen. Jy sal ook ‘n aparte vuur moet maak vir ekstra kole om elke uur die kole in die Weber aan te vul.Om te kyk of kalkoen gaar is, druk ‘n mes in op die dikste deel van die vleis by die dye. Hou in vir 15 sekondes. As die mes se punt baie warm is en die sap wat uitloop helder is, is die kalkoen gaar. Haal uit roosterpan en plaas op opdienbord. My ma het altyd die bene vasgebind met ‘n mooi rooi strik, en ek doen dit ook nog. Skep groente uit pan en sit voor saam met kalkoen.

Wenk: As jy ‘n kalkoen koop, sal jy sien daar is ‘n rooi plastiekknoppie op die borsgedeelte. Los dit in, want sodra die kalkoen gaar is, spring die knoppie uit!

KALKOEN

Die Kerskalkoen word nie met die vulsel gestop nie. Dit word apart gebak en dan net saam met die kalkoen en sous voorgesit.

1 kalkoen van 5-7 kg, ontdooi indien gevries, goed skoongemaak

Voorverhit die oond tot 150 °C. Spoel die kalkoen goed af (binne en buite) en druk goed droog met kombuispapier. Geur goed
met sout en peper (binne en buite). Sny twee suurlemoene in stukkies en voeg ‘n handvol vars tiemie en pietersielie by. Vul
die kalkoen se maaggedeelte daarmee en bind die kalkoen op met tou. Smeer ‘n diep oondbak goed met ‘n mengsel van olyfolie en botter. Sny die uie in skywe en pak dit in ‘n enkellaag in die oondbak om ‘n “bed” te vorm waarop die kalkoen in die oond rus. Sprinkel ‘n paar tiemietakkies oor die uie en geur goed met sout en vars gemaalde swartpeper. Druk ‘n ekstra suurlemoen oor die ui-en-kruiebed uit. Giet ‘n koppie (250 ml) hoenderaftreksel bo-oor. Sit die kalkoen bo-op neer en smeer goed met sagte botter. Bedek en bak vir ongeveer 3-3 ½ uur, of tot gaar. (Toets vir gaarheid deur ‘n toetspen of sosatiestokkie in die dikste deel van die vleis te druk. As die sappe wat uitloop helder is, is die kalkoen gaar). Haal uit die oond en laat rus vir 30 minute, voor die deksel afgehaal word. Haal die deksel af en laat afkoel. Sit die kalkoen op ‘n dienbord en smeer met ‘n mengsel van sagte botter, sout, peper en heuning. Oondrooster net voor ete vir 20-30 minute (teen 190 °C tot 200 °C) tot ‘n diep, goue kleur.

Vulsel
250 g vars witbroodkrummels
12 middelslag-varkworsies, vleis uit worsderms gedruk
1 groen appel, geskil, ontpit en grof gerasper
3 knoffelhuisies, fyn gekap
100 g lig geroosterde amandels, grof gekap
60 ml gekapte, vars pietersielie
45 ml gekapte tiemieblaartjies
Sout en vars gemaalde swartpeper na smaak
4 eiers, geklits
60 ml gesmelte botter
Meng die broodkrummels, varkworsievleis, appel, knoffel, amandels, pietersielie, tiemie, sout en peper goed saam. Roer die geklitste eiers en gesmelte botter by. Skep die mengsel in ?n gesmeerde brood- of koekpan en bedek met foelie. Verkoel tot benodig en bak (net voor ete) vir 30 minute tot gaar. Sny in skywe of blokkies en sit saam met die kalkoen en sous voor.
Sous
Wanneer die kalkoen op die dienbord gesit word, sit die roosterbak (met al die pansouse en uie) op ‘n warm stoofplaat en
verhit tot kookpunt. Sprinkel 60 ml koekmeel oor, verhit tot kookpunt en voeg nog 250 ml hoenderaftreksel asook 250 ml port by. Kook, terwyl geroer word, tot verdik en gaar. Verpulp tot glad, geur na smaak en voeg ‘n skeut room by, indien verkies.

Turducken


TURDUCKEN6

Roast Turducken with Figs & Plums by Nataniël
(deboned chicken, duck and turkey roast)

Ingredients
•1 Turducken, defrosted (4-5kg each) (exclusive to Checkers)
•1 cup marmalade
•6–8 fresh, firm plums
•6–8 ripe figs
•Golden syrup in a squeeze bottle
•Toothpicks

For the Boozy Berry Sauce:
1 x 350 g jar of stem ginger in syrup
•500 g cranberries or any red berry
(avoid dark berries- blueberries, tayberries, mulberries)

•defrost slightly if using frozen berries
•1 cup port

Preparation Oven
For the turducken:

Preheat the oven to 180 ºC. Place Turducken in a large roasting tray and cover with 2 layers of foil. Roast at 180 ºC for 3 ½ hours. Take out of the oven and remove the foil. Rest for 10 minutes.

For the glazing:
Increase the oven temperature to 200 ºC. Remove the Turducken net – use a pair of scissors to help you. Brush all over with the marmalade to make a sticky surface. Slice plums and figs and paste the slices onto the bird. Use toothpicks to spear fruit and keep them in place. Drizzle over some syrup and put back into the 200 ºC oven for 30 minutes. Check the roast every 5 minutes to make sure it’s not burning. Drizzle with syrup every 10 minutes to produce a glossy finish. Remove from the oven, take out the toothpicks and carve. Serve on a platter decorated with fig leaves, fresh figs and plum halves. Pass berry sauce around in a gravy boat.

Preparation Weber

For the turducken:
Place about 2 stacks of charcoal along the sides of the Weber and position a drip tray above this. Once the charcoal has reached the right heat, wrap your Turducken in foil, place on the drip tray and close the Weber’s lid. Be sure to leave the air vents open to create suction and check on your Turducken regularly so it does not overcook. After 2-3 hours of cooking time, test the Turducken by poking it with a thin skewer. If the juices run clear then you know that it’s ready.

For the glazing:
Unwrap your Turducken from the foil and generously glaze it with the marmalade to make a sticky surface. Slice plums and figs and paste the slices onto the bird. Use toothpicks to spear fruit and keep them in place. Drizzle over some syrup and put back into the Weber for about 30 minutes, drizzle with syrup every 10 minutes to produce a glassy finish. Remove from the Weber and let it rest for a few minutes before carving. Serve on a platter decorated with fig leaves, fresh figs and plum halves.

Preparation Sauce

For the boozy berry sauce:
Drain the syrup from the ginger and reserve. Put stem ginger and berries in a food processor and whizz to purée. Tip into a pot over a medium heat and add the port and reserved ginger syrup. Simmer for 20 minutes, stirring occasionally, until thick and glossy. Sieve if you want a smooth gravy. Season to taste and serve with the roast.

Preparation time: 5 hours

Cooking Instructions for TURDUCKEN

ADAPTED FROM: http://www.theoriginalturducken.com/cooking-instructions

Cooking your Original Turducken

To defrost, you can simply thaw your Turducken in the refrigerator for 5 days or for rapid thawing place in sink or bucket with running cool water for 24 – 36 hours.

1. Low Temperature Cooking – Conventional Oven (Most Popular Method)

Heat oven to 220°F.  Place the bird on a rack and put it in an oven pan and set it in the centre of the oven and bake until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook.  Please allow approx. 60 – 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

Note: there’s no need to baste or cover with foil, although many of our customers do prefer to have their turducken covered in foil for the first 2 – 4 hours of cooking.  If bird is not elevated on a rack, accumulated drippings may have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil.

2. Slow Cooker – ‘Crock Pot’

Set slow cooker to ‘high’.  Place your turducken inside and close the lid.  After 1.5 -2hrs change setting to ‘low’ and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook.  Please allow approx. 60 – 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

3. Barbeque – Outdoor Grill

Ensure propane tank is full.  Light grill.  For best results keep one burner switched to OFF. (Ex, one a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.)  Bring temperature inside grill up to a constant 220°F.  Place foil wrapped turducken directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook.  Please allow approx. 60 – 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

Note:  Many BBQs are difficult to ensure a constant temperature.  Check frequently for high flames and flare ups.  Check internal temperature often.

4. High Temperature Cooking – Conventional Oven

Heat oven to 350°F.  Place the bird on a rack and put it in an oven pan, or if you don’t have a rack – cut up a couple of carrots, onions and celery, put in an oven pan, place your Turducken on top of the veggies, add some white wine and water in and set it in the centre of the oven and bake until internal temperature exceeds 165°F.

Cooking time:  Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 30 – 45 mins per kilogram. e.g. a 5 kg Turducken would take up to 4 hrs.

Note:  Using a high temperature we recommend basting the Turducken during its roasting time every ½ hour to keep it nice and moist. Use its own drippings mixed with water and white wine.

IMPORTANT NOTES:

Your Turducken is fragile when hot. This bird has no bone structure to hold it shape. Be sure to keep it on or in it’s cooking container. Remove the Turducken carefully from the oven/grill/slow cooker cover immediately in foil and allow it to rest for at least 30 min before moving or serving. Meanwhile, you may want to make some gravy with some of the drippings. With strong spatulas inserted underneath (remember there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter or cutting board. Remove the stitching by pulling on one end of the twine while holding the Turducken and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three meats. Please refer to carving diagram on the label.

Please calculate approx. 0.3 – 0.4 kg per person.

Cooking your Turducken Premium Roast

To defrost, you can simply thaw your Turducken Premium Roast in the refrigerator for 3 – 4 days or for rapid thawing place in sink or bucket with running cool water for 24 – 30 hours.

1. Low Temperature Cooking – Conventional Oven (Most Popular Method)

Heat oven to 220°F.  Many prefer to cover or wrap roast in foil, but this is not necessary. Place the roast on a rack and put it in an oven pan and set it in the centre of the oven and bake until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Approx 5 – 6.5 hrs.  e.g. a 3 kg / 6.5 lb Roast may take up to 6.5 hrs.

Note: there’s no need to baste, or cover with foil although many of our customers do prefer to have their roast covered in foil for the first 2 – 4 hours of cooking.  If roast is not elevated on a rack, accumulated drippings may have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil.

2. Slow Cooker – ‘Crock Pot’

Set slow cooker to ‘high’.  Place your roast inside and close the lid.  After 1.5 -2hrs change setting to ‘low’ and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your roast to cook. e.g. a 3 kg / 6.5 lb Roast may take up to 6.5 hrs.

3. Barbeque – Outdoor Grill

Ensure propane tank is full.  Light grill.  For best results keep one burner switched to OFF. (Ex, one a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.)  Bring temperature inside grill up to a constant 220°F.  Place foil wrapped roast directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F.

Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your roast to cook.  e.g. a 3 kg / 6.5 lb Roast may take up to 6.5 hrs.

Note:  Many BBQs are difficult to ensure a constant temperature.  Check frequently for high flames and flare ups.  Check internal temperature often.

4. High Temperature Cooking – Conventional Oven

Heat oven to 350°F.  Place the roast on a rack and put it in an oven pan, or if you don’t have a rack – cut up a couple of carrots, onions and celery, put in an oven pan, place your roast on top of the veggies, add some white wine and water in and set it in the centre of the oven and bake until internal temperature exceeds 165°F.

Cooking time:  Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your roast to cook. e.g. a 3 kg / 6.5 lb Roast may take up to 4 hrs.

Note:  Using a high temperature we recommend checking the internal temperature often as well as basting the roast during its roasting time every ½ hour to keep it nice and moist. Use its own drippings mixed with water and white wine.

IMPORTANT NOTES:

Your Turducken Premium Roast is fragile when hot. This roast has no bone structure to hold it shape. Be sure to keep it on or in it’s cooking container. Remove the roast carefully from the oven/grill/slow cooker cover immediately in foil and allow it to rest for at least 30 min before moving or serving. Meanwhile, you may want to make some gravy with some of the drippings. With strong spatulas inserted underneath (remember there are no bones to support the roast’s structure), carefully transfer the roast to a serving platter or cutting board. Remove the netting by making a cut with scissors down the middle and then carefully peel back.  You may wish to present it to your guests before/while carving. Be sure to make your slices crosswise so that each slice contains all three meats.

 

http://www.theoriginalturducken.com/cooking-instructions