PRODUCTS

Meat is animal flesh that is eaten as food. Generally, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal.Often, meat is used in a more restrictive sense – the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry, and other animals. Usage varies worldwide, depending on cultural or religious preferences.

meat = lamb, pork or poultry = chicken, turkey, goose, duck game = rabbit, hare, partridge, pheasant bacon - meat from a pig that is treated with smoke or , and is often cooked in rashers (=thin pieces) beef - the meat from a cow bushmeat - the meat of wild animals that have been killed for food chicken - the meat of a chicken crab - the meat from a crab eaten as food crabmeat - the meat from a crab dark meat - meat from a part of a bird such as its leg that is darker than the rest. Lighter meat is called white meat. duck - the meat of a duck goose - the meat of a goose ground beef - mince horseflesh - horse meat lamb - the meat from a young sheep lean - meat that has very little fat in it meat - a particular type of meat meatball - meat that is cut into very small pieces, shaped into a ball, and cooked mince - meat, especially beef, that has been cut into very small pieces using a machine. The American word is ground beef. mincemeat - minced meat mutton - the meat from an adult sheep partridge - the meat from a partridge pheasant - the meat from a pheasant pork - the meat from a pig poultry - meat from birds such as chickens quail - this bird eaten as food rabbit - the meat from a rabbit

Read and translate the recipe

Chiarello's Herb Roasted Turkey

Ingredients

1 (12 pound) whole turkey 3 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground 3 sprigs fresh rosemary 2 sprigs fresh thyme 2 sprigs fresh sage 2 sprigs fresh oregano 1 lemon, halved 2 carrots, halved 4 stalks celery, halved 2 (32 ounce) cartons Progresso® chicken broth 4 cups water 3/4 cup all-purpose flour 3/4 cup Directions

1. Heat oven to 375 degrees F. 2. Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs. 3. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables. 4. While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve. 5. Carve turkey as desired, and serve with gravy.

turkey [͵ʹtɜ:kı] - індичка rosemary [ʹrəʋzm(ə)rı] - розмарин thyme [taım] - чебрець sage [seıdʒ] - шавлія oregano [͵ɒrıʹgɑ:nəʋ] - майоран flour [flouuh r] - мука season [ʹsi:z(ə)n] - заправляти cavity [ʹkævıtı] – черевна порожнина roux [ru: ] – підсмажена мука