Pabo

Kahit dugong-bughaw ang nananalaytay sa mga ugat ko, kahit angkan ng Maharlika ang lahi na pinagmulan ko, at kahit nabibilang sa alta-sosyedad ng lipunan na ginagalawan ko (hihihi! echos na echos!), nasusuklam ako sa sarili ko na hindi pa ako nakakatikim ng roasted turkey sa buong buhay ko. :(

Ngayon pa lang!!

Aktwali noong Noche Buena pa lang. Sa madaling salita, lumabas din ang katotohanan na isang pangkaraniwang dead-hungry (patay-gutom) lang pala si Mamaru. Syet, bistadong isa akong yagit. Hehe!

Roasted Turkey

Aminado akong ignorante sa pagkain ng pabo at natawa pa ako kasi ako pa ba naman ang ni-request ni brader na mag-asikaso sa pag roast ng turkey noong Noche Buena namin.

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Aminin ko, medyo na-excite din naman ako. It’s a 6 kilos dressed turkey ang inorder ni brader Evan. Wa-knows ni Mamaru kung paano lulutuin ang ganito kalaking ibon at kung ano ang isasalpak na stuffing sa loob. Magpapatulong na sana ako kay Kups o kaya kay bespren Google, buti na lang may kasamang kodigo (recipe) na nakasabit dun sa bayong na pinaglagyan ng ibon.

 

Eto ang sabi dun:

Directions for roasting turkey

1. Thaw frozen turkey for about 8-10 (overnight) INSIDE ref.
2. Set oven in medium heat.
3. Rub turkey with unsalted butter or olive oil, salt and pepper. Dried herbs like rosemary and thyme may also be used for rubbing with butter.
4. Put inside oven. Set for 3 hrs. but check every 30 mins. for even toasting. Continue basting with butter or olive oil.
5. After 2 hrs, check for doneness. Legs joints should be movable. Pierce thigh or breast. Clear juice not blood must come out.
6. On the last 30 minutes, increase heat to high. Spray bird with chilled water for crispy skin.
7. To serve, put fresh parsley or  bunch of thyme in opening. Colorful fresh fruits like green and red apples, grapes and oranges can be used to decorate tray.
8. Wait for 30 minutes before carving.

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Yung para sa stuffing naman:

 

 

Grandma’s Bacon and Apple stuffing

200 grams uncooked bacon, chopped roughly.
1 white onion, peeled and chopped
1/2 cup chopped celery stalk
1 green apple, cored and sliced into chunks
1 cup turkey liver, chopped roughly
3 cups fresh bread cubes
11/2 cup milk
salt and pepper to taste
1/4 cup celery leaves, chopped

1. In a large saucepan, fry bacon until golden, add onion, celery, apple chunks, and liver. Stir until well combined, then cover, lower heat, and allow vegetables and apples to soften; about 10 minutes.
2. In a large bowl, soak bread cubes in milk. Mix together until bread is completely wet.
3. Add the bread mixture to the pan and mix well. Break up any large chunks of liver. Season with salt and pepper to taste. Expect a slightly soggy mixture, but it will dry up in the roasting process. Throw in celery leaves; stir. Set aside until ready to use.

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Sows! Kinarir ko kaya ang pagluto at paglagay ng stuffing.

Turkey

After 48 years na paglilitson…

Voila!

Turkey1

SUCKsesful naman, impernes. Malasa ang karne at malambot dahil ang sabi nung pinag-orderan ni brader, tama sa edad at organic daw kasi ang nilalafang ng pabong ‘to nung nabubuhay pa.

Howel, ang PABO…PABOrito ko na syang lafang din ngayon. Naks! Pakiramdam ko nagle-level up na ako. Hahaha! Aym so julius babaw. :P

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6 Comments

  1. Congratulations at successful ang first try ng pag-roasted mo ng turkey.
    Ngayong “expert” ka na, magluluto ka ba uli sa New Year?

    Kami dito ay bumili lang ng boneless turkey breast ang I roasted it in the pre-heated oven for only 15 minutes. Iyong oyster dressing naman na paborito ni kano , I baked for 20 minutes.
    Iyong naging brown na bits and pieces sa sheet pan where I roasted the turkey breast ay nilagyan ko ng chicken stock at corn starch at iyon ang gravy.

    [Reply]

    MARUNo Gravatar Reply:

    @Thel, naka-tsamba lang ako sa pers taym ko. Sa New Year wala na turkey, baka maglugaw na lang kami at tuyo. Hehe!
    Tama ka, yung drippings nga ang masarap na gawin na gravy. Hindi na ako gumawa ng gravy kasi parang hindi na kelangan at nilantakan na namin. Hindi na nga ako nakapaglagay din ng mga garnish eh.
    Para sa akin, mas ok ihanda ang turkey kesa dun sa “pampahaba ng buhay” a.k.a. Lechon.
    Hindi ko alam kung kelan masusundan ang roasted turkey ko ang mahal kasi ng per kilo. Hehe!

    [Reply]

  2. ahihi…sosyalen na ang mamaru..parang Thanks Giving sa US ang drama ng Christmas eve nyo.. ^__^

    [Reply]

    MARUNo Gravatar Reply:

    @IKAY, siempre…naglevel up na ang Mamaru noh. Hehe! Nagustuhan ko ang pabo kaya balak ko araw-arawin ko ang pagluluto nyan. Chos!

    Pwede kaya i-tocino, tapa, gawin longanisa yan? Hehe!

    [Reply]

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