Do you know how to cook turkey?

As the protagonist of Thanksgiving, turkey has always been one of the most important ingredients in foreign and Western cuisine. But in China, it seems that people are not too fond of turkey. Why is that?

Turkey mini-file

Turkey, also known as spit-roosted chicken, seven-faced chicken, seven-faced bird, body length 110-115 cm, wingspan 125-144 cm, body weight 2.5-10.8 kg (up to 4 kg for turkeys), the mouth is strong and slightly curved, the head and neck are almost naked, with only sparse feathers and bearing a red sarcoma, the throat is a little bit curved. There is a red or purple flap of flesh under the droop, very easy to recognize.

The turkey's coat is richly colored, ranging from cream to brownish-gray, black, and brownish-black, with a multi-colored metallic sheen, black cross-hatching, and white shading on both wings. Females are generally half the weight of males, have less colorful coats, and have smaller head tubercles and drooping flesh.

Additionally, turkeys have one of the more distinctive features - a black, coarsely textured, quill-like tuft of feathers on the breast, known as the beard, with a spur protruding from the foot. Moreover, turkeys have two-toed feet, which are very strong and powerful, with sharp claws that are said to be able to even hurt people to death.

It is understood that the turkey is domesticated by the Mexican wild turkey and get, and then popularized in the United States breeding, and later was introduced to Europe, West Asia and other places, and gradually become a world-renowned ingredients.

Turkeys are also known as "meat-producing machines" because they are large, fast-growing and have a high meat production rate. Turkey grows rapidly, usually 6 months of breeding can reach 8 to 15 pounds, 3 to 4 times the ordinary chicken; its meat is rich, high protein content, low fat and cholesterol content, has a better therapeutic effect.

Why isn't turkey hot in China?

There are 3 main reasons:

1. Supply

Compared with ordinary domestic and local chickens, turkeys have much fewer farms in China. Although this is determined by the supply and demand in the market, though this has somewhat led to turkeys being far less easy to source than domestic chickens.

2. Price

Turkey does not have a price advantage over regular domestic and local chickens.

3, taste and texture

Turkey meat is thick and wild, but compared with the usual chicken and chicken, turkey meat fiber is coarse and faggot, hard and not fresh, the meat seems too firewood. Moreover, turkey has a kind of "wild taste" - a special flavor that those who like it like very much, and those who don't like it will think it's stinky.

Turkey is clearly not one of the country's favorites when it comes to tender, meaty ingredients.

But that doesn't mean turkey isn't worth eating.

Turkey has a high nutritional value, rich in a variety of amino acids, especially methionine and lysine are higher than other meat and poultry, vitamin E and B vitamins are also rich in vitamin E and B vitamins, with the enhancement of the human body's immunity and anti-aging and other magical effects.

It is understood that turkey meat meat is warm and slightly hot, taste sweet and fragrant, nourishing effect is stronger, on the palpitations, dizziness, spleen and stomach cold, loss of appetite, long illness and weakness, waist and knees have good effect.

Also, turkey dishes are introduced in many restaurants. Below, we will introduce you to the practice of turkey.

Turkey Cooking

In the annual Thanksgiving, turkey is the absolute main character. Every family purchases the largest turkey, stuffs it with a variety of seasonings and mixes, and then roasts it in the oven until the skin is bright red and crispy - roasting is a common cooking technique for turkeys.

When the turkey is ready, the host will cut it into slices with a knife and serve it to everyone, each with their own toppings and roasted gravy, which is delicious.

But because a single turkey is too big, it's not suitable for roasting in a restaurant. Instead, the turkey is divided into wings and thighs, which are roasted, pan-fried, and deep-fried, with the wings being much bigger than regular chicken wings, and the thighs being the best ingredient for turkey cutlets.

Of course, you can also cook turkey meat as if it were regular chicken, using Chinese cooking techniques. Finally, two more turkey dishes are presented for your reference.

Brined Spiced Turkey Legs

Main Ingredients:

Turkey Legs 500g.

Seasoning:

10g of salt, 15g of soy sauce, 15g of sugar, 10g of green onion, 10g of ginger, 5g of star anise, 5g of cinnamon, 15g of cooking wine, 75g of vegetable oil, 5g of sesame oil, and 5g of red currant.

Practice:

Split the turkey legs with a knife and marinate them in soy sauce and yellow wine for about an hour; soak the red currant rice in water.

Heat a pan with oil, boil it to 80% heat, deep fry the chicken legs until golden brown, then remove and drain the oil.

Pot of oil to stay hot, the next onion, ginger stir incense, and then under the soy sauce, salt, sugar, yellow wine, fennel, cinnamon, red currant rice juice, boiling under the fried chicken thighs, high-flame boiling, change to a small fire to cook through.

To be chicken color thick flavor, collect thick marinade, fish out to cool, cut into strips to plate, and then the rest of the pot of marinade dripping a little sesame oil, poured on the chicken thighs that is.