Chickens Turkeys spread the Spice With a sauce of Contents

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To prepare this menu a large pot, needles and cords for cooking meat


Ingredients :

• 1 whole chicken or large sized turkey (discard all of the contents of the stomach)
• 1 quart chicken broth liquid

For Seasoning Salt Water :

• 1 ½ or 2 cups of salt
• 1 cup sugar
• 3 tablespoons soy sauce
• 1 tablespoon fennel seeds
• 6 thin slices of ginger

For the sauce contents :

• 4 tablespoons vegetable oil
• 2 cloves garlic, crushed or puree
• ¼ cup red onion
• 2 tablespoons sauce oncom (bean sauce) or Japanese miso sauce
• 2 teaspoons sugar
• 2 teaspoons powdered collection of spices (nutmeg, paprika, cinnamon, pepper, coriander)
• ½ cup water

For the spread :

• 1 tablespoon honey
• ½ cup boiling water boiled
• 1 teaspoon vinegar

How to Make:


With a large saucepan cook a quart of water that poured salt, sugar, and 1 teaspoon of the spice.


Stir all these ingredients and pour 6 quarts cold water.


Turkey dip into the water and soak overnight in refrigerator.


The next day, prepare a 4 to 6 hours to roast turkey.


Remove the turkey that has been soaked overnight, let stand for 1 or 2 hours to dry.


While waiting, cook the meat sauce for the content. Heat vegetable oil in a skillet, saute garlic and onion.


Then pour the sauce oncom, sugar, a teaspoon of a collection of spices, and vinegar.


Add the water and wait until boiling. Do not forget, taste the flavor of this stir.


If it fits, let stand until cool.


Pour the meat sauce and put into the stomach turkey, if necessary by using a sewing needle and string.


This meat sauce will be poured out again after the turkey is finished roasting, to be eaten as a sauce.


Preheat oven to 450 degrees Faherenheit.


Place aluminum foil paper in the roasting pan.


Pour chicken broth about ½ inch or 2 inches from the bottom of the pan (to prevent the turkey dry and sticky).


For spreads, mix and stir all ingredients spreads, and then apply a turkey. Bake about 15 minutes.


Reduce oven temperature to 325 degrees and roast turkey again for 2 ¾ hours.


If necessary, on the sidelines roast, spread turkey several times to prevent skin burns.


Every 30 minutes, turn the pan so that the process can evenly roast a turkey.


After 2 ½ to 3 hours, turkey skewer with a toothpick, to see how mature.


If it is cooked, remove turkey from oven, let stand for 20 minutes before being cut.


How to cut: Cut the rope (if stitched), pour the sauce turkey meat from the belly, and put into a bowl.


If there is remaining chicken broth in the roasting pan, pour and mix with meat sauce.


Cut the thighs, legs, and then the chest.
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