Good Lifestyle

Do not make Turkey's mistakes is the main dish of Thanksgiving dinner. So why not make it special and original this year? If you consider yourself a bad range, do not worry, they are very simple, easy to prepare recipes. Take a look at these perfect recipes and choose the one you want to dazzle your family and guests!

1. Turkey Roasted Roasted Romarin-Pear
Ingredients:
1 (10 pounds) Turkey
1 tablespoon butter, melted
1.5 cup of pear nectar
1-2 small fresh rosemary lugs
2 c. Packed brown sugar
¼ c. TSP salt
1 tablespoon of butter

1 Combine pear nectar, brown sugar, rosemary strands and salt in a saucepan. Add butter. Boil gently, stirring often for 5 to 10 minutes or until it is glazed. Refreshed it.
2 325-Degree Glow Furnace F. Remove the Turkey units, rinse it inside and dry with paper towels. Season inside Turkey with salt. Strongly attach Turkey's stacks with a rope. Tuck Tips from the wing under. Brush Turkey with melted butter and cover it with an aluminum foil.
3 Place Turkey in a preheated oven, side chest up, in a flat roaster. Roast for 2-3 hours. During the last 20 minutes of roasting, brush the turkey twice with rosemary frosting.
4 Remove Turkey from the oven; Let it stay and cool for 15-30 minutes.

You can serve this delicious turkey with the hasty halves: just peel pears, the brush cut with pears with melted butter, sprinkle with lemon juice and rosemary leaves and add to the pan with the turkey during the turkey. 15 minutes of roasting.

2. Roasted Turkey with oranges and garlic
Ingredients:
1 (10 pounds) Turkey
3 oranges
4 Water
10 c.
1 onion
15 pods
100 g butter, melted
120 g sugar
1 small bouquet of fresh coriander
1 cinnamon stick
1 carrot
2 c. Soup of lemon juice (1 lemon)
1 clove with garlic
¼ c. Trette pepper black

1 In a large pot, mix with salt, sugar, cinnamon, coriander and pour 1 liter of boiled water and stir until the sugar melts. Pour 3 liters of cold water and add onion rounds and sliced ​​carrot juice and lemon juice. The marinade is ready.
2 Turkey in the pot with the marinade. Leave it in the refrigerator for 1-2 days.
3 Get the turkey from the marinade, rinse it and dry with paper towels.
4 Wash the oranges and burn them. Stay in pods in oranges. Divide the garlic to individual pods - do not peel the pods! Place the oranges and cloves of garlic inside Turkey and sew it carefully.
5 Preheating oven at 400 degrees F. F. Turkey season with pepper and brush with melted butter. Cover it with aluminum foil.
6 Place Turkey in a preheated oven, high chest side, in a flat pan. Roast at one hour, then lower the temperature to 325 degrees F and roasted for 2-3 hours.
7 The last 30 and 40 minutes roasted the black-free turkey and brush once again with the melted butter. To check if Turkey is cooked, you can drill the turkey with a knife - the juice should be clear.

By serving the turkey, you can decorate it with slices of orange and some trim (rice, mashed potatoes, etc.)

3. White Turkey Wine Marinated with ginger and thyme
Ingredients:
1 (14 pounds) Turkey
3 cloves of garlic
1 C. Soup black pepper peas
1 tablespoon thyme
1 spoon ginger
2 c.
2 cups of lemon juice
1 cup of dry white wine

1. Remove the Gibettes from Turkey and rinse it carefully. Make some peoples in Turkey so that it is carefully marinated.
2. In a large pot, mix the cut garlic, the black pepper, thyme, ginger, salt, lemon juice and wine. Put the turkey in the pot with the marinade and leave it in the bangs for the night.
3. Preheat your oven to 325 degrees F. F. cook for about 5 hours, gasting the bird every 30 to 40 minutes with fruit juices. Shield Turkey with the leaf to avoid browning excessively in spots, if necessary.
4. Remove from the oven. Cool completely.

While serving Turkey, you can decorate it with small pumpkins, fresh green potatoes or baked.

4. Turkey Roasted with wild mushroom sauce
Ingredients:
1 (12 pounds) Turkey
2 tablespoons of lemon zest
2 c. Soup of lemon juice
½ cup of fresh sage
2 c.
1 tablespoon of black pepper
2 carrots, chopped roughly
2 roots of celery, peeled and chopped roughly
1 chopped onion roughly
1 tablespoon of olive oil
½ celery root
8 ounces cremini mushrooms
8 ounces of white mushrooms
4 ounce Shiitake mushrooms
1 cup of dry white wine
½ cup of sour cream
1/3 cup of all-purpose flour
1 Remove the rods, neck and tail from Turkey and discard. Rinse the bird inside and out, dry them with paper towels.
2 Mix lemon zest, sage, pepper and salt in a small bowl. Sprinkle the mixture inside the bird body cavity and rub everywhere outside Turkey. Build wings and batels with a kitchen rope. Place Turkey in the pan and let it discovered in the refrigerator overnight.
3 Preheating oven at 325 degrees F. Mix the carrot, onion, celery and olive oil in a large bowl. Sprinkle the vegetable mixture with lemon juice and place half in the pan around Turkey and another rest of the body cavity of the bird. Roast turkey for 2-3 hours.
About 20 minutes before the end of Turkey, prepare your mushroom sauce: mix mushrooms and celery root until the creamy mixture. Pour the mixture into the large saucepan, stew, covered, for 5 to 6 minutes. Then add the sour cream, the wine and the flour and cook until it is done.
Serve generous portions of Turkey (in thickness slices) and cover mushroom sauce.

5. Turkey wrapped in bacon
Ingredients:
1 (10 pounds) Turkey
Bacon of 1 book, sliced ​​in thin bands long
10 clove garlic, minced
1½ cup of olive oil
1 red pepper, coupe
2 cups of water
8-10 Sprigs Fresh herbs (such as thyme, rosemary, sage or combination), cut into small strands.
1 Preheat the oven to 500 degrees F. Wash the turkey inside and out, dry them with paper towels.
2 Mix the minced garlic, the mixture cut in grass, cold pepper and olive oil - make a spice paste. Carefully rub the dough under the skin of Turkey.
3 Pour 2 cups of water into the pan and roasting the turkey for about 30 minutes.
4 Remove the bird from the oven and turn heat to 350 degrees F. Cover Turkey in bacon slices. Do more beautiful from Turkey; Cover it a Crisscross pattern. Continue roasting for 2 hours more.
Serve it decorated with fresh herbs.