Ingredients:
• 1 medium size chickens or a large turkey (remove all the contents of the stomach)
• 1 liter of liquid chicken broth
For Seasoning Salt Water
• 11 / 2 or 2 cups salt
• 1 cup sugar
• 3 tablespoons soy sauce
• 1 tablespoon fennel seeds
• 6 thin slices ginger
To Kuah Contents
• 4 tablespoons vegetable oil
• 2 cloves garlic, crushed or puree
• ¼ cup red onion
• 2 tablespoons sauce Oncom (bean sauce) or miso sauce Japan
• 2 teaspoons sugar
• 2 teaspoons powdered collection of spices (nutmeg, paprika, cinnamon, pepper, coriander)
• ½ cup water
For the spread:
• 1 tablespoon honey
• ½ cup boiling water boiled
• 1 teaspoon vinegar
How to Make:
With a large saucepan cook one liter of water that poured salt, sugar and 1 teaspoon of the spice. Stir all ingredients and pour over 6 liters of cold water. Dip the turkey into the water and soak overnight in the refrigerator. The next day, prepare four to six hours to roast a turkey. Remove the turkey is soaked overnight, let stand for 1 or 2 hours until dry. While waiting, cook the gravy for the content. Heat the vegetable oil in a skillet, saute garlic and onion. Then pour the sauce Oncom, sugar, one teaspoon of a collection of spices, and vinegar. Add the water and wait until boiling. Do not forget, this stir a sense of taste. If appropriate, set aside to cool. Pour this gravy and put it into the turkey's stomach, if necessary using a sewing needle and cord. This gravy is poured out again after they finish roasting the turkey, to eat as soup. Preheat oven to 450 degrees Faherenheit. Place the aluminum foil paper in the roasting pan. Pour chicken broth about ½ inch or two centimeters from the bottom of the pan (to prevent the turkey dry and sticky). For spread, combine and mix all ingredients spreads, and then brush turkey. Bake approximately 15 minutes. Reduce oven temperature to 325 degrees and roast turkey again for 2 ¾ hours. If necessary, on the sidelines of roast turkey rubbed several times in order to prevent skin burns. Every 30 minutes, rotate the pan so the turkey roasting process can be uneven. After 2 ½ to 3 hours, a turkey skewer with a toothpick, to see how mature. If it is cooked, remove turkey from oven, let stand for 20 minutes before cutting. How to cut: Cut the rope (if sewn), pour the gravy from the turkey's stomach, and put it into a bowl. If you have leftover chicken broth in the roasting pan, pour and mix it with gravy. Cut the thighs, legs, and then the chest. Serve with white rice or yellow rice.
