Tani waa dharka caadiga ah, oo dhadhan fiican leh oo la gashado dhogorta la jarjaray, doorasho wanaagsan oo loogu talagalay casho fasax ah, taas oo ah mid kale oo caan u ah turkey, laakiin waxaa sidoo kale loo adeegsan karaa digaaga, duck, ama goose, .
Haddii aad karisid wax walxaha gudaha turkey, fiiri talooyinka hoos ku qoran ee qaacidada heerkulka ugu hooseeya ee ammaanka iyo sida loo maareynayo hadhaaga hadhay.
Waxa aad u Baahantahay
- 3/4 koob oo ah subagga ama margarine
- 1 koob basal, jar jartey
- 3/4 koob celery, jar jartey caleemaha
- 1 pint la yiraahdo qashinka yaryar, miiray iyo jarjartey; keydso casiirka haddii la doonayo
- 1 qaado oo digaag ah
- 1 qaado oo cusbo, ama dhadhan
- 1/2 qaado shaashadda madow
- 1/4 koob oo dhir ah, la jarjarey
- 10 illaa 12 koob oo xashiishado ah, jilicsan, maalin duug ah
- 1/2 ilaa 1 koob oo ah maraq dufan ah oo sodium ah ama maqaar ama dareeraha loo yaqaan 'oyster'
- 2 ukun, garaacay
Sida loo sameeyo
- Kaadi subagga ee farsamooyinka waaweyn ee kuleylka dhexdhexaadka ah; ku dar basasha iyo celery.
- Karso, kareyso 5 daqiiqo. Ka dibna ku dar buunshaha, dhirta digaaga , milix, basbaas, iyo dhir u kari 5 daqiiqo dheeraad ah.
- Ku dar darfaha cuntada iyo 1/2 koob oo ah maraq digaag; Isku walaaq si aad u kala qaybiso maaddooyinka. Dhadhami oo hagaajiya xawaashka.
- Ku dar ukun la garaacay oo si wanaagsan isku dar, adigoo ku daraya maraq badan oo digaag ah si ay u qoyaan, haddii loo baahdo.
- Si aad u isticmaashid turkey, buuxi godadka dabacsan walxaha walxaha leh. Ka hor intaan turkeyka ka soo qaadin foornada, hubso in xariiqda walxaha ay gaarto heerkulka amaanka ugu yar ee 165 F. Turki ayaa laga yaabaa in la sameeyo, laakiin haddii ay jirto shimbir shimbir, waa in sidoo kale la eegaa.
- Si aad si gooni ah u karisid walxaha, kuleylka kuleylka ilaa 350 F. Ku dhaq daawada nadiifinta cowska ah leh daawada wax lagu kariyo ee aan rasmiga ahayn ama subag si fudud. Ku dar qasacda walxaha ku jirta saxanka dubista. Ku dabool foornada iyo dubi 30 daqiiqo. Soo saar oo dubi kari 25 illaa 30 daqiiqo ka dheer, ama ilaa diiwangelinta walxaha ugu yaraan 160 F.
Talooyinka Badbaadada Dammaanadda
- Markaad ku rideyso turkey, sheyga si tartiib ah, u oggolow 3/4 koob oo halkii rodol digaag. Qiyaastii 9 ilaa 10 koob waa inay ahaato mid ku filan oo buuxisa 12 ilaa 14 rodol oo turkey ah.
- Sida ugu dhakhsaha badan ee walxaha loo diyaariyey oo qoyan, shimbir shimbiraha. Ha ku shubin walxaha marka hore. Ku daadi khudaarta cayriin, isla markiiba.
- Marnaba ha ku karin turkey cufan leh heerkulka foostada ka hooseeya 325 F.
- Ha ka saarin walxaha turkiga ka hor inta aysan gaadhin heerkulka ugu hooseeya ee 165 F.
- U ogolow turki la dubay 20 daqiiqo ka hor inta aan laga saarin walxaha iyo carving.
- Qaboojiyaha iyo turkeyka labadaba 2 saacadood ka dib karinta.
- Ku kaydi haraaga haraaga qaboojiyaha qaboojiyaha kuna isticmaal 3 ilaa 4 maalmood gudahood.
- Dib u soo kabashada haraaga ilaa heerkulka ugu yar ee amaanka ah ee 165 F.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 284 |
| Total Fat | 8 g |
| Fatuurad la ruxay | 2 g |
| Fat | 2 g |
| Kolestarool | 21 mg |
| Sodium | 644 mg |
| Carbohydrateska | 44 g |
| Fiber diirran | 3 g |
| Protein | 9 g |