@racon_story.80: azil azmaz bal kokmaz 🦅 #racon #raconstory #raconkrali #raconsözler #storylikvideolar📌

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Turkey T’bit passed down from grandma ❤️ Ingredients: • 1 whole kosher turkey (14 to 16 pounds, 6.4 to 7.3kg), thawed if frozen • 2 tablespoons kosher salt, plus more as needed • 1 teaspoon freshly ground black pepper, plus more as needed • 4 large yellow onions, trimmed and peeled. (Use three to chop for the tomato mixture, rest to put in turkey) • 4 cups basmati rice @lundbergfarms and Royal Rice • 3 tablespoons Margin butter • 2 tablespoons ground cumin • 1 tablespoon garlic powder • 1/2 cup extra-virgin olive oil, plus more for coating the pan and turkey • 1 X 6oz can tomato paste • 1/4 cup chicken bouillon paste, such as Better Than Bouillon • 1 head garlic, minced • Chopped fresh flat-leaf parsley, for garnish Special equipment: • 16in/40.5cm roasting pan Instructions: 1. Lightly grease a 16-inch/40.5cm roasting pan with oil. 2. Spread margin inside the skin of the chicken. Season inside the cavity with about one-third of the salt and pepper. Place the onion in the turkey cavity (cut them into wedges if necessary to fit), and rub the turkey all over with oil, then arrange it breast side up, in a large roasting pan. Generously season it all over with the remaining salt and pepper. 3. In a large, fine-mesh sieve, rinse the rice under cold running water until the water runs clear. Transfer to a large bowl. In a medium bowl, pour 1 cup boiling water over the cumin and garlic powder. Stir in the 1/2 cup olive oil, with the tomato paste, bouillon paste, garlic, and chopped onions. Pour the mixture over the rice along with 2 cups water and stir to combine. 4. Spoon some of the rice mixture into the turkey cavity and spread the remaining rice in the pan, packing it all around the turkey. Pour an additional 1 1/2 cups water over the rice and add some more salt if preferred. 5. Nestle 8 large eggs in the rice (optional). Cover the pan tightly with aluminum foil or a lid. 6. Cook at 220°F overnight. Roast for 10 hours (the longer the better, I did it overnight for 14 hours). Uncover the pan and let stand for 20 minutes. 7. Transfer the turkey if you don’t want to serve it in the pot. The turkey falls right off the bone, so no need to carve! Notes: • If using a non-kosher fresh turkey, increase the salt to 3 tablespoons kosher salt. • This recipe can also be made with chicken. Simply use a large roasting pan, season the chicken inside and out with salt and pepper, and add one large onion. Place the chicken over rice, add Shabbat eggs, and roast for approximately 8 hours. #cooking #turkey #familytime #mealideas #meals #dinnerrecipe #recipesoftiktok

Turkey T’bit passed down from grandma ❤️ Ingredients: • 1 whole kosher turkey (14 to 16 pounds, 6.4 to 7.3kg), thawed if frozen • 2 tablespoons kosher salt, plus more as needed • 1 teaspoon freshly ground black pepper, plus more as needed • 4 large yellow onions, trimmed and peeled. (Use three to chop for the tomato mixture, rest to put in turkey) • 4 cups basmati rice @lundbergfarms and Royal Rice • 3 tablespoons Margin butter • 2 tablespoons ground cumin • 1 tablespoon garlic powder • 1/2 cup extra-virgin olive oil, plus more for coating the pan and turkey • 1 X 6oz can tomato paste • 1/4 cup chicken bouillon paste, such as Better Than Bouillon • 1 head garlic, minced • Chopped fresh flat-leaf parsley, for garnish Special equipment: • 16in/40.5cm roasting pan Instructions: 1. Lightly grease a 16-inch/40.5cm roasting pan with oil. 2. Spread margin inside the skin of the chicken. Season inside the cavity with about one-third of the salt and pepper. Place the onion in the turkey cavity (cut them into wedges if necessary to fit), and rub the turkey all over with oil, then arrange it breast side up, in a large roasting pan. Generously season it all over with the remaining salt and pepper. 3. In a large, fine-mesh sieve, rinse the rice under cold running water until the water runs clear. Transfer to a large bowl. In a medium bowl, pour 1 cup boiling water over the cumin and garlic powder. Stir in the 1/2 cup olive oil, with the tomato paste, bouillon paste, garlic, and chopped onions. Pour the mixture over the rice along with 2 cups water and stir to combine. 4. Spoon some of the rice mixture into the turkey cavity and spread the remaining rice in the pan, packing it all around the turkey. Pour an additional 1 1/2 cups water over the rice and add some more salt if preferred. 5. Nestle 8 large eggs in the rice (optional). Cover the pan tightly with aluminum foil or a lid. 6. Cook at 220°F overnight. Roast for 10 hours (the longer the better, I did it overnight for 14 hours). Uncover the pan and let stand for 20 minutes. 7. Transfer the turkey if you don’t want to serve it in the pot. The turkey falls right off the bone, so no need to carve! Notes: • If using a non-kosher fresh turkey, increase the salt to 3 tablespoons kosher salt. • This recipe can also be made with chicken. Simply use a large roasting pan, season the chicken inside and out with salt and pepper, and add one large onion. Place the chicken over rice, add Shabbat eggs, and roast for approximately 8 hours. #cooking #turkey #familytime #mealideas #meals #dinnerrecipe #recipesoftiktok

﴿أَفَأَنتَ تَهۡدِی ٱلۡعُمۡیَ وَلَوۡ كَانُوا۟ لَا یُبۡصِرُونَ﴾ ————————————— سورة يونس : القارئ محمد ديبيروف ————————————— #قران_كريم #قران #quran_alkarim #quran #تلاوات #محمد_ديبيروف #fyp

﴿أَفَأَنتَ تَهۡدِی ٱلۡعُمۡیَ وَلَوۡ كَانُوا۟ لَا یُبۡصِرُونَ﴾ ————————————— سورة يونس : القارئ محمد ديبيروف ————————————— #قران_كريم #قران #quran_alkarim #quran #تلاوات #محمد_ديبيروف #fyp

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