To begin with, Christmas is a religious holiday. The word Christmas means Christ's Mass that is the celebration of the birth of Jesus Christ. That is why many people go to church on that day. Christmas is celebrated in all countries but in a different way. In Europe it is celebrated on the 25 th of December.
As usual people decorate their houses and light candles on the Christmas eve... There is a tradition to decorate the Christmas tree with baubles, glass balls, toys and tinsel. It started in Germany in the 16 th century.
The legend says that Martin Luther, an important Christian leader, was walking home through the forest one Christmas eve... Suddenly he looked up and saw a beautiful starlit sky. The stars looked like as if they were shining on the fir tree branches. When he came home, he put a small fir tree inside his house and decorated it with lighted candles. In England this tradition was introduced by Prince Albert, the German husband of Queen Victoria.
The Russian people also hang mistletoe on the doors of their homes. They believe that this plant has magical powers. It can help peaceful and friendly people come in and keep out witches or evil spirits. They put presents under the Christmas tree and still hang stockings at the bedside of their children. The Father christmas is sure to come at night through the chimney.
In the old times in England people in the streets sang. The most famous is O Holy Night.
Translation of the text about Christmas:
To begin with, Christmas is a religious holiday. The word itself Christmas means celebration of the birth of Christ ... That is why many people go to church on this day. Christmas is celebrated in different ways in different countries. In Europe, Christmas is celebrated on December 25th. Usually people decorate their homes and light candles on Christmas Eve. There is a tradition to decorate the Christmas tree. It originated in Germany in the 16th century. Legend has it that Martin Luther, a famous religious preacher, walked home through the woods one Christmas evening. And so he looked up and saw a beautiful starry sky. The stars were visible through the branches of the trees, seemed to hang on them. When the preacher came home, he took a small Christmas tree and decorated it with lighted candles. From Germany, this custom of decorating a Christmas tree was brought to England by Prince Albert, Queen Victoria's husband, a German by birth.
In Europe and especially in England, there is still a custom on Christmas days to hang mistletoe on the door. This plant is believed to have magical powers. It lets good people into the house and keeps evil people and evil spirits away from your door. Also at Christmas, people hang stockings at the head of their children's bed. Santa Claus will definitely come to put gifts in them.
The English people have special menu for this holiday. They cook Christmas turkey and Christmas pudding... Try to cook the Christmas Turkey on Christmas Day! Here is the receipt.
Traditional Christmas Roast Turkey
(One turkey)
30 g butter, melted
200 g cooked rice
200 g minced pork
2 large onions chopped
1 large carrot grated
1/2 bunch parsley, chopped
Juice of 1/2 lemon
100 g sultanas
Salt and pepper to taste
Frozen turkey must be thoroughly thawed before cooking in a cool place. Do not thaw the bird in the refrigerator or in hot water.
Wash the turkey under cold running water, then pat dry with absorbent kitchen paper.
Place all the stuffing ingredients in a large bowl and mix well.
Fill the turkey with 1/3 of the stuffing. Do not pack tightly or the skin may split during cooking. Shape remaining stuffing into little balls, stew them.
Truss the turkey.
Place the turkey in a large roasting pan. Brush all over with melted butter and season with salt and pepper. Roast in oven for 2y 4 - 2 3/4 hours.
Remove trussing strings and place the turkey on a dish. Arrange stuffing balls and herbs around the turkey.
Christmas fried turkey,
stuffed rice and vegetables
(Traditional recipe)
Big turkey
30 g butter, melted
200 g of boiled rice
200 g minced pork
2 large onions
1 large carrot
1/2 bunch of parsley, finely chopped
1/2 lemon juice
100 g seedless raisins
1 large sour apple, peeled and cored, cut into small wedges
Salt and pepper to taste
This entry was posted in.Thaw the turkey in a cool place for 20-30 hours, but not in the refrigerator or warm water. Rinse it out cold waterthen pat dry with a kitchen paper towel.
Place all filling ingredients in a large bowl and mix well.
Stuff the turkey with 1/3 of the filling. Do not place the filling too tightly or the skin of the turkey may burst when frying. Cut the rest of the filling into meatballs and stew them separately. Tie the wings and legs of the bird.
Place the turkey on a large baking sheet, drizzle with oil, and sprinkle with salt and pepper. Fry in the oven for 2 ’/ 4 - 2 3/4 hours.
Remove the threads, put the turkey on a dish, meatballs and herbs around it.
Needless to say, this is a traditional dish for celebrating Christmas? I think not .. How to cook a turkey - there are many ways .. I will tell you how I cook it, and they taught me how to cook it this way in England.
Cooking method:
1. An onion is cut into several parts, it is not necessary to peel the onion from the husk, a sprig of rosemary, for those who like garlic (also possible with husk), bay leaf - all this is sent to a baking sheet where the turkey will be baked ..
2. The turkey is smeared on top with butter at room temperature, salted and peppered (be sure to smear inside with butter and spices)
3. We transfer the turkey to a baking sheet, pour 2 and a half glasses of white wine .. (I have a turkey weighing 8 kg) .. It is advised to cook up to 10 kg in the oven for about 4 hours, if the turkey weighs more than 5, or even all 6 hours will be needed ..
4. Further, the British recommend covering the turkey immediately with parchment paper (for baking), then with foil (the foil is not thin! They are specially sold for baking game) and send it to bake in the oven at a temperature of 190 degrees, while you do not need to preheat the oven, as we often do when cooking .. Here: turkey in the oven and turn on the temperature. I had it for 3 and a half hours there. I also tie up the legs of the turkey so that at the temperature in the oven it is whole and does not burst, then I can untie it - the shape of the bird will remain beautiful.
This is how I got it to remove the foil and paper after 3 and a half hours .. She also gave juice, from which the British make a very tasty gravy - it's called gravy .. I'll tell you in a note how it is prepared;)
5. The next stage of cooking turkey is to return it to the oven for an additional half hour, while the temperature in the oven must be added to 200 degrees so that the turkey is covered with a beautiful crispy crust
The turkey is ready! - Christmas is starting to enter your house .. Scents .. Mmmmm
The turkey is very tender, not dry! , - juicy and soft, beautiful and appetizing .. Leave it to cool down a little, then use a spatula and a fork to "transplant" the bird)) onto the dish .. decorate at your discretion - and on the table, celebrate the holiday :)
*** Note ****, or how to cook gravy (gravy) from the juices that the turkey gave us when cooking: after the turkey was transferred to the dish, drain the selected juice into a saucepan, add about a glass of water to it, leave to boil over low heat, and at this time dilute 4 tbsp. tablespoons of flour with butter (50 g), or rather, it is more correct to say - grind .. the resulting flour mass is introduced in small portions into the liquid and stirring well with a whisk until thickened. 1 teaspoon cream (or sour cream) ..
Gravy is ready ..
The British pour it over vegetables, potatoes and the bird itself, and they also pour it into Yorkshire puddings (in the photo I have them with filling) - also an English traditional dish that is made from batter, made from flour, eggs and milk - such as donuts - very delicious.
I wish everyone Christmas magic days, pleasant winter moments with friends and acquaintances at traditional dishes and festive tables, with wishes, toasts and smiles from kindness and love to each other! - with respect to you, - Victoria Millington.
Step 1: prepare the turkey marinade.
You can make any English-style turkey marinade, but one of the most common and traditional marinades is the apple and orange marinade. It is often used to cook Christmas turkey. To begin with, rinse 3 oranges under running water, then dry them with paper kitchen towels, lay them one by one on the cutting table, cut off the places where the inflorescences and stalks were attached, now it will be easier for you to cut the top layer of the skin.
For the marinade, you do not need a small zest, therefore, use an ordinary kitchen knife to cut the skin from the citrus without touching the flesh. 
Now, prepare all the other ingredients you will need to make the flavorful mass. Separate the required amount of brown sugar and coarse salt using a measuring cup. Place laurel leaves, black peppercorns, fresh rosemary leaves, and peeled garlic on a cutting board. 
Turn the stove to a medium level and place a large 9-10 liter saucepan on top of it. Pour apple juice into it, you need about 750 milliliters in total, but even if you use 1 liter, you still can't go wrong. Bring the juice to a boil. 
And immediately pour in the right amount of pure distilled water, which you previously boiled and cooled to room temperature. 
Then add salt to the saucepan. 
Add brown sugar. 
Now a spicy laurel leaf. 
For a pleasant scent, rosemary leaves. 
For spiciness, black peppercorns. 
And this bouquet of herbs and spices will be complemented by fragrant orange peel. 
Bring the herbal and spice liquid to a boil, stirring occasionally and using a slotted spoon to remove the froth from the surface. Then turn off the stove and cover the pan with a lid, do not overcook the marinade, it should be infused with spices and other ingredients, absorbing all their smell. Let the marinade cool completely to room temperature. This will take about 2 hours, during which time you can prepare the turkey. Step 2: prepare the turkey.
Make sure that the turkey is at room temperature before marinating. If you purchased frozen poultry, place it in a bowl and refrigerate it overnight, then remove it from the refrigerator in the morning and allow it to warm to room temperature. Place the thawed turkey on a cutting board, remove the offal from it and cut off the neck with a sharp knife. 
Then remove any small feathers that may have remained in the skin. Then, thoroughly rinse the bird under a stream of cold running water from all kinds of dirt inside and out. Now dry the turkey with paper kitchen towels, it is very important that the surface is dry both inside and out. Step 3: marinate the turkey.
Take a large zippered plastic bag and place the dried turkey in it. 
Holding the edges of the bag with your hand, pour the entire marinade into it using a glass. Do not leave any of the fragrant mixture in the saucepan; even put orange peels in the bag. 
Close the bag with a zipper, and place it together with the bird in a deep saucepan with the seam upwards so that the marinade does not spill out if the bag is opened. Place the pot in the refrigerator and marinate the bird from 16 to 24 hours. Yes, marinating will take quite a long time, but believe me, you did not eat a more tender turkey. Step 4: prepare the filling.
Preheat oven to 180 degrees Celsius. Rinse green onions, peeled onions, apple and lemon under running water. Cut the lemon into 2 parts and squeeze the juice from them with your hand into a deep bowl. Shake green onions over a sink to remove excess liquid, place on a cutting board, chop finely and transfer to a bowl of lemon juice. Cut the apple core, remove the stalk, place on a cutting board and cut into small cubes with an approximate diameter of up to 5 millimeters. Send the slices to the onion, add almonds with raisins there. You have a fruit mass. Remaining onions, place them on a cutting board, cut into medium cubes up to 7 millimeters in diameter and transfer the vegetable to a plate. 
Place the amount of white bread you need on a cutting board and cut it into layers up to 1 centimeter thick. Then place the bread slices on a non-stick baking sheet and place in the preheated oven. Dry the bread for 5 - 8 minutes until light golden brown. 
While the bread is drying, pass the turkey liver, washed under running water, through an electric meat grinder directly into a deep bowl. 
The bread is dry, remove the baking sheet from the oven with a tea towel, allow the breadcrumbs to cool and chop them into smaller pieces with a sharp knife. 
Smoked bacon, place on a cutting board and cut into cubes up to an approximate diameter of 1 centimeter. Turn the stove to a medium level and place the pan on it. Put chopped bacon in a preheated container and simmer it until cracklings. Then pour half of the pork fat into a deep bowl, you will need it later. 
Put the pan back on the stove and pour the chopped onions into the remaining fat, fry them until golden brown along with the cracklings, stirring with a kitchen spatula for 3-4 minutes.
Then, add chopped turkey liver to the pan and simmer the ingredients together until the offal turns gray. Then transfer the stewed ingredients to a bowl of fruit mass, add salt, black pepper, chopped dried bread to taste and stir the mass with a tablespoon until smooth. You should have a mashed potato filling. Step 5: stuff and oil the turkey.
Take the marinated turkey out of the bag, you can no longer need the marinade. Rinse the bird under running cold water to remove excess salt and again, dry very thoroughly with paper kitchen towels to remove excess liquid. 
Stuff the turkey with the resulting filling. Lift the skin on the breast and make a small longitudinal incision to form a pocket. Place the strip of leather between the turkey legs and slide it over the shins, thus holding the turkey thighs together. Then brush the surface of the poultry with the correct amount of butter, without missing a single bite of turkey. Step 6: prepare the vegetable pillow and roast the turkey.
Increase the temperature of the oven on up to 220 degrees Celsius. While the oven is heating, rinse the peeled onions and carrots, celery stalks and thyme branches under running water. Place the ingredients alternately on a cutting board and chop into large pieces of any shape and diameter. 
Then transfer the chopped vegetables to a deep roaster or deep cauldron. 
Then put the stuffed turkey on top of them, pour in 2 cups of broth or pure distilled water and cover the container with a lid. Place the rooster and poultry in a preheated oven and roast the turkey for 2 hours.
In 2 hoursUsing a tablespoon, in a deep bowl, mix the remaining fat from the bacon and all the spices indicated in the ingredients for watering. Use a tea towel to open the stove and remove the lid from the roaster. Pour the mixture over the turkey on all sides, spreading it evenly over the surface of the bird using a baking brush. 
Place the turkey back in the oven, but leave the lid on the roaster this time. Bake the bird some more 1 hour. Roasting time depends on the weight of the turkey, for each 500 grams 30 minutes.After the required time has elapsed, turn off the stove and let the bird cool down a little right in the oven, quite enough 10-15 minutes. Then remove the baking sheet from the oven with a tea towel, gently transfer the turkey to a large, flat dish using a spatula, and serve with a two-pronged fork and a sharp kitchen knife. Optionally, you can lay the vegetables that were baked with it around the turkey. Step 7: serve the turkey in English.
An English turkey is served hot on a large flat dish or in a roast roaster. Immediately before serving, the bird is poured with juice, which it let out during baking. 
Traditionally, this bird is not cut into more than 10 parts: 2 legs, 2 thighs, 2 forearms and 2 breasts, cut into 2 halves. As a side dish, baked vegetables cooked with turkey, fresh vegetable salad, boiled rice, boiled potatoes or mashed potatoes are suitable for this dish. The ideal turkey aperitif is a sweet red wine, the ideal soft drinks are red or green grape juice or pomegranate juice. Enjoy! Enjoy your meal! - - The spices indicated in this recipe are not essential, you can process the goose with any other spices you like that are suitable for poultry dishes.
- - You can add a tablespoon of honey to the filling for watering, this ingredient will give the bird's crust a more intense dark shade.
- - For baking, you can use a regular non-stick baking sheet. Line it with aluminum cling foil, then lay the vegetable pillow, turkey and cover the still damp dish with a sheet of aluminum foil so that there are no gaps. After 2 hours, remove the foil and continue cooking the poultry as indicated in the recipe.
- - The meat of the old poultry is tougher, if you purchased such a turkey, it is advisable to pierce it with a toothpick or a wooden skewer in several places in order for the meat to bake better.
TURKEY, turkeys, wives. 1. Turkey meat as food. There was a turkey for the roast. 2. The same as a turkey in 1 value. (region). Dictionary Ushakov. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary
TURKEY - TURKEY, and, wives. Large poultry of this. chicken. The fate of a turkey (colloquial joke) about an unlucky lot, a difficult fate. Ozhegov's Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary
Turkey - and the turkey is one of the common types of domestic birds. Brought to France and England in 1524 and a little earlier to Spain (hence the name: Spanish chickens). They are found in the wild in American forests along the shores of Missouri and Mississippi, where ... ... Encyclopedia of Brockhaus and Efron
TURKEY - large poultry with tasty, tender meat. The best breeds of turkeys include white Dutch, bronze and bronze varieties: broad-breasted bronze and North Caucasian bronze. By the amount of meat in a carcass, the first place is ... ... Brief encyclopedia household
TURKEY - TURKEY, TURKEY, TURKEY A bird from the order of chickens. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910 ... Dictionary of foreign words of the Russian language
turkey - noun, number of synonyms: 4 turkey (6) calcunka (2) meat (135) ... Synonym dictionary
Turkey - (Meleagris) a genus of birds from the order of chickens of the Gokko family (Cracidae). The head and front of the neck are glabrous, warty with fleshy lobes at the base of the upper half of the beak and on the throat; some feathers on the front of the breast are bristly; 3rd flywheel ... ... encyclopedic Dictionary F. Brockhaus and I.A. Efron
turkey - (common turkey), this bird. turkey neg. chickens. The ancestor of domestic turkeys, but is still widespread in the forest-steppe North America... Large (weighing up to 10 kg and more), long-legged bird. Head and upper neck ... ... Biological encyclopedic dictionary
TURKEY - Forest turkey. Bryan. Wood grouse bird. SRNG 16, 376 ... Big dictionary Russian sayings
turkey - and; pl. genus. de / ek, dates de / ykam; g. a) Large poultry of the order of chickens, bred for meat. Breeding turkeys. b) rep. The meat of this bird. Prepare the prune turkey. Fried indie / yka. fate turkey ... Dictionary of many expressions
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