Se ami mangiare ma sei bravo anche a cucinare, oggi è un gran giorno! Infatti insieme cucineremo il tacchino ripieno, un grande classico del Thanksgiving Day, un piatto preparato in mille varianti in tutti gli Stati Uniti e che è simbolo di abbondanza, fertilità e gratitudine.
In più apprenderemo tantissimi termini “culinari” utili sia che tu sia lo chef sia che tu sia un commensale. Metti il grembiule, lavati le mani e preparati a cucinare un piatto gustosissimo mentre pratichi anche un po’ d’inglese!
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Thanksgiving Day: la ricetta del tacchino ripieno
Preparazione: 4 ore e 55 minuti (sì, la ricetta è un po’ lunghetta… ma ne vale la pena!) di cui 1 ora e 10 minuti di preparazione e 3 ore e 45 minuti di cottura.
Ingredienti:
Preparazione
- Preheat (preriscaldare) oven to 165°C (preheat:
- Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
- Toss the onion, celery, and carrots together in a bowl. Stuff (mescolare) about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string (spago da cucina). Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly (distribuire uniformemente). Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle (irrorare) the outside of the turkey with the remaining poultry seasoning mix.
- Spread the remaining onion, celery, and carrots into a large roasting pan (teglia). Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
- Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer (un termometro a lettura immediata) inserted into the thickest part of the thigh, near the bone should read 75° C. Remove the foil during the last hour of cooking. Baste (imbottire) the turkey with the pan juices.
- While the turkey is roasting, make stock (brodo): place neck, heart, and gizzards in a saucepan (casseruola) with the bay leaf and water. Simmer (far bollire) over medium heat (a fuoco medio) for 2 hours. Strain (filtrare) the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
- Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet (padella). Cook and stir (mescolare) until the onion is browned (imbiondire), about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk (frullare) in 4 cups of the skimmed (scremato) turkey stock and the reserved pan juices until smooth; skim off any foam (schiuma). Stir in the balsamic vinegar. Simmer until the gravy is thickened (addensato) whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
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