Turkey in oven

The introduction

Hello everyone, today in this article I want to tell you about the halogen oven and how we prepared turkey in it.

Well, as you already know, this halogen oven boom was started some time ago and many people just buy those halogen ovens and , I guess, some of them use them pretty much and some of them don’t, however, that’s not the point here, of course, but it’s just that those halogen ovens are really easy to be used when they are put in a right position and in right place and people know what they want it to be for them, because it’s really easy to prepare some dishes in it and it’s really easy to get used to using it.

So, this other day, when we had all those stuff done and things like that and we knew some things about this halogen oven and how to prepare some dishes, for example, chicken fillets and French fries and steakor something like that, we could prepare some other things, too, and see how things would be done in it.

Anyways, we had this large turkey, which was all ready and prepared for cooking and all it needed was to be cooked, however, I couldn’t really decide whether to boil it or roast it, because we usually boil turkey and, well, you know, roasted turkey is pretty delicious. The thing was, that if I boiled the turkey, then I would have to just boil it in a saucepan, just like we used to prepare it and I wouldn’t use theh halogen oven, however, if I wanted to roast the turkey, then I would have to put it in that halogen oven and roast it, however, I didn’t have any experience of cooking a turkey into a halogen oven, if you want to know the truth. So, it was kind of a dilemma, however, then the dilemma was solved and we decided to have a roasted turkey, because preparing it in a halogen oven would be much more easier, than preparing it in a saucepan.

Anyways, we had this large turkey and, I don’t know how much it weighed, but it was pretty big, so that we doubted whether it would fit in that halogen oven or not. Well, this halogen oven was pretty large, too, it was 20 litres and it had this extension ring, too, so that when we put the turkey in it, it fit in and it was all perfectly good, if you want to know the truth, so everything was just great.

Of course, at first it was that we cut the turkey into two halves and prepare one half of it and then the second one and so on and so forth , because we thought that it wouldn’t fit in, however, it was a great idea not to cut it and put it into the oven jhust like that and prepare it just like that .

Preparation process

So the preparation process was not that difficult or something, of course, however, we decided to roll it over some time after and it was pretty difficult, because the turkey was large, as  I’ve already mentioned and it was hard to turn it over in the halogen oven, of course. Apart from that, there was nothing else difficult there and it just went on cooking and stuff like that and it was all just great, if you want to know the truth.

Ingredients:

• Turkey
• Olive oil
• Paprika
• Salt
• Ground red pepper
• Ajika

Well, the ingredients were not much, of course, because we just wanted the turkey to be roasted, however, it’s always great to spread some things on the skin of the turkey, because it gives a different taste and smell to the dish itself and it’s pretty delicious. You know, Ajika really gets on the turkey well and it’s always a good idea to have some Ajika on a skin of a turkey while roasting . and, of course, you should have some oil on it, until the turkey emits its own fat and that’s  when the real roasting begins!

So, we put the turkey into the oven and it was surprising that it fit in this thing, I mean, we thought, that we would cut the turkey into two halves and we would just roast one half, however, then my sister decided that it would fit in and so it did and it was a good decision to roast that turkey as a whole one and not just its half. Well, she put the turkey into the halogen oven on a low rack and she set the timer and put it on a heat of 200 degrees Celsius. It had this extensor ring on it, too, so that the top part of the turkey wouldn’t get burned while the other parts were being roasted. So, everything was set and ready to go and the light went on and I just looked at it and wondered when the turkey would be ready. You know, this halogen oven doesn’t emit any smell or something comparing to roasting something on a frying pan or even in an electric oven. There was no smell in the room at all and that’s one of the advantages of that halogen oven, if you ask me.

Well, I sat there nearby the oven and looked at the turkey. Then we had this idea of spreading some Ajika on it on its skin and I guess, it would be great, so that my sister took Ajika and put it on its skin and then spread it around. We even added some spices to it, such as red pepper and some paprika and seasoned it with salt, too.  The turkey looked just great, I mean, it had this redness on its skin and it was kind of already in a cooking phase, I mean, when you feel that the meat is getting ready and it’s still moist and stuff like that, however, it has this smell of roasted meat, at the same time. I was really excited about cooking this turkey.You know, we hadn’t had turkey roasted before, we always boiled it and ate it like that, however, it’s more delicious if you roast the turkey, than the boiled one, if you ask me and the people in supermarkets and restaurants and other places prepare some delicious turkey and there are their pieces sold and you can buy those parts that you want and enjoy eating them.

There’s this dish that we call Satsivi and it’s a traditional dish, which is mostly prepared on New Year’s day and everyone loves it, I guess. However, of course there are some people, who don’t like it, for example, my father. He prefers eating turkey meat and that Bazhe sauce separately and he says, that if someone wants to eat something like Satsivi, let them have turkey meat and Bazhe sauce and they will just combine them on their dish and eat them together. He doesn’t really like not to know which part of the turkey he is going to eat, because these turkey pieces in Satsivi are completely covered with this Bazhe sauce and you can’t really see what’s inside the sauce. Well, I kind of agree with him, it’s kind of preferable to have those stuff separately and if people want to eat them together, they can have them. However, Satsivi is kind of a dish, which should be on a table and it looks like some high-level dish on it, than just turkey and Bazhe on their own, if you ask me.

Anyways, while roasting the turkey my sister used to spread its oil on its top on the skin from time to time. That way, the skin on the top wouldn’t get burned and wouldn’t get dried out. So that, she would take the lid off and check the turkey and put some oil on it and then continue the cooking. Some time later, we thought that it would have been a good idea, if we turned the turkey around or upside down or whatever. So, we took those forks and large forks and things like that and we just tried hard to turn it around, however, it was not that easy as we thought. The turkey was pretty large and being inside the halogen oven made it harder to turn it around. However, finally we managed to do it and now it was upside down, ready to be cooked pretty well.

One of the greatest things of the halogen oven is that it prepares things and they are pretty moist inside, but well-cooked and I loved that in that halogen oven. You know, it’s pretty awesome and easy to deal and energy saverand great.

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