Tani waa hab sahlan oo lagu cabo turkey . Isku daridda marinada waxaa loo isticmaalaa sidii xalka laysku duro iyo sida bastoolada. Haddii aad sigaar cabbeyso heerkulka ugu dambeeya, waxaad heli doontaa maqaar aad u fiican oo aad ka hesho turkeygaaga. Sidoo kale, waxaad u wareejin kartaa geedka foornada ilaa 300 darajo F (150 darajo C) ilaa 10 daqiiqo.
Waxa aad u Baahantahay
- 1 (15 rodol) turkey (dhoobo)
- 1/3 koob oo ah subagga
- 1/2 koob khamri cad
- 1/2 koob oo malab ah
- 1 qaado oo qorfe
- 2 qaado oo saliid ah
- 1/2 qaado shaashad cad
Sida loo sameeyo
- Sigaarka u diyaari sigaar cabbista 6 illaa 8 saacadood qiyaastii 230 F (110 C).
- In digsi soo dhalaal subagga. Ku dar khamri, malab, milix iyo qorfe. Heat heerkul hoose ilaa inta la isku daro waa mid fudud oo khafiif ah.
- Isticmaal xayiraad turkey ah , iskudhee kala badh xayawaanka ku dhex yaal dhammaan goobaha miisaanka. Roodhadhka ka soo haray hargaha. Waxaad ka dhigi kartaa qaar ka mid ah dabaqada si aad u dalbato mar dambe, inta lagu jiro habka karinta.
- Turki ku rid sigaarka. Marka heerkulka gudaha ee Turkigu gaaro 165 F (75 C.) turki ayaa la sameeyaa. Ka saar sigaarcabiga oo iska naso 10 ilaa 15 daqiiqadood. Keen iyo adeeg.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 340 |
| Total Fat | 14 g |
| Fatuurad la ruxay | 5 g |
| Fat | 5 g |
| Kolestarool | 141 mg |
| Sodium | 546 mg |
| Carbohydrateska | 11 g |
| Fiber diirran | 0 g |
| Protein | 39 g |