Turkey fillet can be baked in the oven in several ways. For example, use foil or a baking sleeve. Even more juicy fillet will be obtained in creamy or sour cream sauce. And also with potatoes, tomatoes and cheese.
This meat is considered dietary and very healthy. The average calorie content of turkey is 276 kcal. It should be borne in mind that the calorie content of a breast and, say, a thigh will be different. Therefore, if you are on a diet, choose less fatty parts of the carcass for a low-calorie lunch.
Those who often visit my blog know that we love poultry and often cook interesting ones. Today we will look step by step at the most delicious recipes for baking turkey fillet in the oven. These dishes are suitable for the holiday table and for every day. Choose which one you like best and cook with pleasure.
In the article:
Turkey breast fillet baked in foil in the oven is to die for
This recipe works for both turkey breasts and thighs. We get amazing, juicy meat thanks to kefir marinade, cheese and tomatoes.
2. Pour kefir into a deep bowl and squeeze lemon juice into it. Salt, pepper and add herbs de Provence seasoning. You can add curry, but I ran out) Stir until the salt dissolves. I soak all the pieces of meat in this marinade. It marinates for an hour and a half.
3. The meat is marinated. I place each piece of fillet in the middle of a sheet of foil. I also add a spoonful of marinade. And I turn the corners up. I slightly twist the foil on top like a candy wrapper and place it in the roasting pan. I send it to a room warmed up to 200 degrees. oven.
4. After 40 min. I took out the frying pan and unwrapped the foil. For each piece of meat I placed 2-3 slices of tomatoes and a pinch of grated cheese.
5. And so, open, I bake for another ten minutes.
This is how delicious it turned out. A lot of juice has formed in the foil. Place on plates and top with juice. Treat your family and friends!
Turkey in the oven in tomato sauce with potatoes and vegetables
The longer the meat is marinated, the juicier and more tender the finished dish will be. Keep this in mind when you get ready to cook. I forgot to include garlic in the recipe. Take as much as you like.
How to cook:
1. Wash the breast and dry it with a towel. Peel the garlic and cut it into halves. And I stuff the meat with garlic, making cuts with the tip of a knife.
2. Mix mustard, vinegar, oil, all spices and salt in a bowl. I prepared the marinade. I carefully coat a piece of meat with this marinade. Cover and leave in the refrigerator for 12 hours. If you can’t marinate for a long time, then at least two hours.
3. The meat is marinated. I put the whole piece in a roasting pan and place it at a temperature of 200 degrees. oven.
4. It will take about an hour to fry such a large piece. Three or four times during frying I pour the juice over the carcass. After an hour I take it out, cool it and you can eat it. It's so simple, tasty and festive!
The following recipe for turkey with potatoes, onions and tomatoes is from the Natali Li channel
Turkey meat in the oven with tomato sauce, potatoes and vegetables - video recipe
A very quick and easy recipe for a gorgeous roast turkey in the oven with vegetables.
Natalie showed and explained everything so deliciously, and served it so wonderfully!
Turkey fillet baked in a sleeve with sour cream; aromatic and juicy
The next recipe is my favorite. In the sleeve, the meat is wonderfully soaked in juice and spices. I cook any turkey meat in my sleeve. It always turns out great!
I have turkey thigh fillet. This meat itself is juicier than breast meat. And when cooked in the sleeve, it simply melts in your mouth. In addition, I added a little butter and sour cream.
This recipe can no longer be called low-calorie.
If you don't want extra fat, you can omit butter and sour cream. It will still taste delicious
How to cook:
I cut the washed and dried meat in several places. I rub salt and pepper on all sides. I rub the orange zest on a fine grater and squeeze out the juice. Mix orange juice, spices, mustard and olive oil in a glass. I left the zest aside for now.
Now let's use a baking sleeve. I secure one end of the sleeve. I put the meat in there and pour the marinade right in the sleeve. Distribute the marinade over the entire surface of the meat. I tie the second end of the sleeve tightly.
I leave the meat to marinate. I repeat once again that the longer the meat is marinated, the better the result. After 2-3 hours I got it. I open one side of the sleeve. Carefully, so that the marinade does not leak out, I take out the meat. Now I put a small piece of butter into the cuts that I made at the beginning.
I coat it with sour cream on all sides and put it back into the bag with the marinade. Now I add finely chopped garlic cloves and orange zest there. I seal the bag again. I put it in a roasting pan and put it in the oven at 200 degrees. for half an hour. After half an hour, cut the bag and remove it, and let the turkey bake for another half hour. Reduce temperature to 160 degrees.
Indescribable yummy! Be sure to try this recipe idea.
Turkey fillet with apples and oranges in honey sauce
These are the delicious recipes we were able to offer you today. That's all for now.
Thank you very much for visiting my site! Thank you to everyone who cooked with me today. And whoever ate it - Bon appetit!
If you liked the recipes, click the social media buttons. I will be pleased, and you will save the recipes on the page.
Turkey meat is often recommended for dietary nutrition. It contains many amino acids, vitamins, it is tasty and nutritious. At the same time, its calorie content is relatively low. Turkey meat can be prepared in different ways: frying, boiling, stewing, baking. All these methods have advantages and disadvantages, but baking is recognized as one of the best methods for preparing food. When roasting a turkey, you can ensure that it cooks well and remains juicy, even if you cook it whole. In addition, if desired, you can get a golden brown crust, which is much more appetizing than when frying. However, to do this you need to know how to cook turkey in the oven correctly.
Cooking tips to keep the turkey juicy and soft
It is advisable to study tips for cooking turkey in advance so that you can go shopping prepared. However, they will not hurt those who already have turkey in stock.
- For baking in the oven, especially if you plan to cook the bird whole, only a young turkey weighing up to 4 kg is suitable. It can be recognized not only by its weight, but also by its light, relatively thin skin. If you purchase turkey meat that has already been cut into pieces, pay attention to the cuts: they should be slightly moist and shiny. If the meat is sticky or crusty, then you should not choose it.
- You should purchase a whole turkey for roasting a couple of days before the planned feast. If you buy it earlier, you will have to freeze and defrost, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy it just before cooking, you may not have time to marinate the meat.
- It is better to bake chilled meat in the oven, especially when it comes to dietary turkey meat. Frozen and thawed meat becomes less juicy. To prevent a dish prepared from frozen meat from becoming too dry, it is defrosted without a sharp temperature change, that is, in the refrigerator.
- To prevent the turkey meat from drying out during baking, you can use a sleeve or foil. If foil is used, it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass in foil. Then it will be possible to remove the layers of foil gradually. This will allow you to get a golden brown crust, but the wings and legs will not burn or dry out. It is recommended to make several punctures in the sleeve before baking. They are needed for steam to escape. Otherwise, the steam may tear the bag.
- To make the turkey juicier, you can remove its skin and place pieces of butter under it. To create an appetizing crust, butter the bird on top.
- Cooking time for turkey in the oven depends on the oven temperature, the size of the bird or pieces, and the recipe. Typically it takes 3 hours to bake a 4kg turkey.
You can bake the turkey with or without minced meat. Whole birds are usually stuffed with fruits, mushrooms, vegetables, and cereals. Prunes are often used as minced meat for turkey rolls. You can bake the turkey right away with potatoes and other vegetables. In this case, you will get a complete dish. Other recipes make cold turkey appetizers.
Whole roasted turkey
- turkey – 4 kg;
- onions – 0.2 kg;
- thyme – 10 sprigs;
- salt – 150 g;
- sugar – 120 g;
- garlic – 7–8 cloves;
- black peppercorns – 20 pcs.;
- water – 4–5 l;
- butter – 0.4 kg.
Cooking method:
- Wash the gutted turkey carcass and remove the neck.
- Pour 4 liters of water into a large container, add salt, sugar, and pepper. Heat to a boil to dissolve bulk ingredients.
- Peel the onions and cut them into half rings.
- Cut the garlic cloves into thin slices.
- Place onion and garlic in brine. Add thyme there.
- Remove the brine from the stove.
- Once the brine has cooled to room temperature, lower the turkey into it. If the brine does not cover it completely, add boiled water, but no more than a liter. Place in the refrigerator. It should be marinated for at least 6 hours, but it is better if it is in the marinade for 24 hours.
- Remove the carcass from the brine and dry.
- Pull back the skin and place pieces of softened butter underneath, using about 100g. Gently massage the turkey through the skin to distribute the butter evenly.
- Brush the top of the turkey with a small amount of softened butter. You should also grease a large sheet of foil that you place on the oven rack. Make several small holes in the foil so that the juice can flow down, place a baking sheet under the wire rack.
- Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
- Place the bird, back side up, on a foil-lined rack.
- Turn on the oven and bake the turkey at 180–200 degrees for an hour and a half.
- Brush the back of the turkey with oil, turn it over, and brush the belly. Continue baking for another hour.
- Brush with remaining oil and bake for another half hour. Use a knife to check if the bird is done and remove it from the oven.
A whole roasted turkey can be served whole or cut into pieces for the holiday table. It wouldn’t hurt to prepare a side dish of baked vegetables.
Turkey stuffed with vegetables, baked in the oven
- turkey – 3 kg;
- olive oil – 80 ml;
- butter – 100 g;
- onions – 100 g;
- carrots – 100 g;
- hot capsicum (optional) – 1 pc.;
- greens (rosemary or parsley) – 20 g;
- lemon – 1 pc.;
Cooking method:
- Remove the butter from the refrigerator and place in a warm place until it softens.
- Rinse the gutted poultry carcass in running water and dry.
- Pull the skin, push pieces of butter under it, distribute it under the skin with your fingers using massage movements.
- Peel the onion and cut it into half rings.
- Cut the peeled carrots into thin slices or grate.
- Stuff the turkey with vegetables and add herbs. Sew it up so the filling doesn't fall out.
- Rub the salt and pepper mixture all over the turkey. Tie your legs, press your wings.
- Place on a foil-lined baking sheet.
- Squeeze the juice from the lemon and mix with olive oil. Pour this sauce over the turkey.
- Place the turkey in the oven preheated to 200 degrees and bake at this temperature for half an hour.
- Reduce the oven temperature to 180 degrees and continue baking for one and a half hours. Check for doneness. If the juice flowing out of the carcass when it is pierced with a knife has a reddish tint, continue baking for another half hour. If the bird has already baked, it is not worth keeping it in the oven for extra time.
Before serving, be sure to remove the stuffing from the turkey and place it next to it.
Turkey fillet baked in foil
- turkey fillet – 1 kg;
- soy sauce – 120 ml;
- vegetable oil – 20–30 ml;
- herbs, spices - to taste.
Cooking method:
- Wash the fillet. Blot with paper napkins. Make a deep, long cut in each piece and place a mixture of spices and herbs there.
- Marinate turkey fillet in soy sauce for 2 hours.
- Prepare several pieces of foil (according to the number of fillet pieces). Grease them with oil.
- Wrap the fillet in foil. Place on a baking sheet.
- Bake at 200 degrees for 50 minutes. 5 minutes before cooking, unwrap the foil so that the meat is lightly browned.
The fillet can be served hot with a side dish of vegetables and potatoes, or cold, cut crosswise into slices. Stewed vegetables can be prepared as a side dish.
Turkey medallions baked in a sleeve
- turkey medallions – 0.5 kg;
- honey – 35 g;
- pepper mixture – 5 g;
- salt - to taste;
- garlic – 1 clove;
- dried rosemary – 10 g;
- balsamic vinegar – 50 ml;
- cheese – 100 g.
Cooking method:
- Finely grate the cheese to immediately prepare the sauce.
- Pass the garlic clove through a press and add to the cheese.
- Pour a mixture of peppers, rosemary, and add a little salt into a bowl with cheese.
- Melt honey until liquid, mix with vinegar.
- Pour the mixture into the cheese, mix well.
- Wash and dry the medallions with a napkin.
- Place half of the cheese-honey mixture in a baking bag. Place medallions on it, cover them with the remaining mixture.
- Fasten the sleeve on both sides, make narrow punctures in the film with a toothpick.
- Place on a baking sheet and place in an oven preheated to 220 degrees for 40 minutes.
Serve the turkey medallions hot as soon as they are cooked. A potato side dish goes best with them.
Turkey medallions baked in foil
- medallions – 0.5 kg;
- dried basil – 10 g;
- cheese – 100 g;
- tomatoes – 100 g;
- vegetable oil – 10 ml;
- sour cream – 20 ml;
- salt, pepper - to taste.
Cooking method:
- Mix sour cream with salt, pepper and basil.
- Wash the tomatoes, cut into slices.
- Finely grate the cheese.
- Wash the turkey medallions and pat dry with a kitchen towel.
- Place each medallion on a piece of foil greased with vegetable oil.
- Brush medallions with sour cream sauce.
- Place a tomato slice on each medallion.
- Sprinkle with cheese.
- Lift the ends of the foil and pin them at the top so that the foil does not crush the cheese.
- Place on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unwrap the foil and bake for another 10 minutes.
If you prepare turkey medallions according to this recipe, you can serve them as a hot appetizer for the holiday table. They look appetizing, the meat is juicy and tender.
"Buzhenina" from turkey
- turkey fillet (breast) – 0.8 kg;
- mustard (sauce) – 40 ml;
- Provençal herbs – 20 g;
- garlic – 3–4 cloves;
- salt, ground black pepper - to taste.
Cooking method:
- Wash a large piece of turkey fillet and dry with a towel.
- Peel the garlic, cut the cloves into 3 parts.
- Having made thin deep cuts on different sides of the piece with a knife, stuff the meat with garlic.
- Rub the piece with a mixture of Provençal herbs, pepper and salt. Spread with mustard.
- Place in the refrigerator for 2 hours to marinate the turkey.
- Wrap the turkey fillet in foil to make an envelope. Place in an oven preheated to 220 degrees for 35–40.
- Leave the turkey in the foil until it cools.
After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, cut it into thin slices and place on a platter. It would be a good idea to prepare turkey boiled pork for the holiday table.
Turkey with prunes
- turkey fillet – 0.8 kg;
- prunes – 0.2 kg;
- vegetable oil – 50 ml;
- salt, pepper - to taste.
Cooking method:
- Soak dried pitted prunes in warm water for 15 minutes. Remove, squeeze, cut into strips.
- Wash the turkey fillet, dry it and cut it into escalopes. Beat with a culinary hammer.
- Mix salt and pepper and rub on both sides of the turkey breasts.
- Place a spoonful of chopped prunes on each piece, roll it up and tie it with thread.
- Grease a baking dish or baking sheet with high sides generously, place the rolls on it, and sprinkle with the remaining oil.
- Bake turkey rolls with prunes at 200 degrees for 35–40 minutes.
Before serving, the threads must be removed and the rolls cut into rings. They look very appetizing. If you want the meat even juicier, these rolls can be made with bacon by wrapping thin slices of pork around each roll before wrapping it with string. However, the calorie content of the finished dish will increase greatly due to this.
You can cook the turkey in the oven whole or in pieces, with or without stuffing. Roast turkey can be served as a cold appetizer or as a main course, depending on the recipe. If everything is done correctly, the meat will be tender and juicy.
Culinary community Li.Ru -
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For many, boiled foods seem tasteless and banal.
But, most likely, someone just doesn’t know the secrets of preparing excellent boiled turkey.
Boiled turkey - general cooking principles
Turkey takes longer to cook than chicken. It usually takes 1.5 hours for dark meat to be fully cooked, a little less for small pieces and white meat. Never cook a carcass for soup frozen. The broth will turn out cloudy and will not have a very beautiful color. The bird needs to be thawed, washed well, defects removed, and only then sent to the pan. The foam that forms during cooking must be removed, even if you do not plan to use the broth further.
For cooking, you can take any pieces of turkey: fillet and bone-in. For a dietary product, the skin and fat must be removed immediately. It is better to put meat in boiling water so that more nutrients are preserved and the taste is richer. There should not be a lot of liquid in the pan; ideally, it should barely cover the pieces. Cook the meat at a low simmer over low heat.
The following additives are used when cooking turkey: onions, celery, carrots, roots, different types of peppers, garlic and other spices. You should not put tomatoes, lemon and other acidic foods into the broth, which prevent the softening of meat fibers.
Recipe 1: Easy Boiled Turkey
Basic recipe for boiled turkey with vegetables and spices. Meat prepared in this way can be eaten with any side dishes, sauces, and can also be used to prepare various dishes. Can be used for cold and hot salads. You can cook both dark meat and brisket.
Ingredients
Turkey meat 1 kg;
Onion and carrot each;
Bay leaf;
A spoon without a slide of salt;
2 cloves of garlic;
3 peppercorns.
Preparation
1. Boil 1.5 liters of clean water in a saucepan.
2. Wash the meat, if you are using a large piece of fillet, then cut it into 3-5 parts and place it in boiling water.
3. Peel the onion and carrot, cut into 4-6 parts and place in a saucepan.
4. Cook for 50 minutes, add garlic cloves (whole), peppercorns and bay leaf, salt.
5. Cook for 15 minutes, turn off the stove, remove the boiled turkey from the broth and use it for its intended purpose.
Recipe 2: Boiled turkey in a steamer
Steaming allows you to get the most delicious boiled turkey, juicy and healthy, since no substances go into the broth. And to give the meat a special flavor, you can marinate it in advance. All ingredients are taken in arbitrary quantities, to suit your taste.
Ingredients
Turkey pieces;
Salt, black pepper.
Preparation
1. Peel the garlic cloves, mix black pepper and salt. You can use any mixture of spices to suit your taste, for example, chicken seasoning.
2. Make cuts in washed and dried pieces of meat and insert garlic cloves, rolled in a salt mixture. The cloves can be cut into several parts.
3. Place the stuffed turkey in a bowl, sprinkle with a mixture of salt and pepper, seasonings and leave to marinate for at least an hour.
4. Place the turkey in a steamer and cook for 1-1.5 hours. The cooking time for meat depends on the size of the pieces and the quality of the pieces.
Recipe 3: Boiled turkey with mushroom sauce
This dish proves that a regular boiled turkey can be incredibly tasty and flavorful, especially when served with a mushroom and white wine sauce. This gravy goes well with both dark meat and breast meat, and goes great with vegetables, pasta, and cereals. Therefore, it can be prepared in large quantities.
Ingredients
Turkey 1 kg;
2 onions;
Salt, pepper;
1 carrot;
0.15 kg of any fresh mushrooms;
70 ml white wine.
Preparation
1. Place random pieces of turkey into a pan, add one coarsely chopped onion, carrot rings, bay leaf, pour boiling water, cook for an hour.
2. Peel the second onion and chop it into half rings. Cut the mushrooms into strips. Place everything in a separate pan.
3. Remove the boiled turkey and set it aside. Measure out 400 ml of broth, pour it into the onions and mushrooms and cook for an hour, at the end add salt and wine.
4. Cool the future mushroom sauce a little, then grind it in a blender and add ground pepper to taste.
5. Pour the turkey pieces with still hot sauce (you can warm it up further if desired) and the dish is ready.
Recipe 4: Boiled turkey “Zolotse” in onion skins
A method of preparing unusually beautiful and aromatic boiled turkey. Onion peels are used; the more of them, the brighter the meat. For a smoky flavor, liquid smoke is added, which can be purchased in the spice department. This boiled turkey can be served hot, but chilled fillet for slicing is especially tasty.
Ingredients
Onion peel;
Liquid smoke;
Seasoning for chicken.
Preparation
1. Place a large handful of onion peels in a saucepan, pour in water, add salt at the rate of 1.5 tablespoons per liter. We put it on the stove.
2. As soon as the water boils, add the prepared fillet and boil for an hour. Remove the meat from the broth and cool.
3. Mix liquid smoke with chicken seasoning. Coat the boiled turkey with the resulting mixture, wrap it in a piece of foil and put it in the refrigerator for a couple of hours.
4. Take it out, cut it and you can serve it.
Recipe 5: Boiled turkey pork in a bag
A recipe for making homemade pork from boiled turkey, which retains all the juices. Another advantage of this method is the small percentage of loss; the piece does not decrease much in weight, unlike cooking in the oven.
Ingredients
A piece of turkey fillet approximately 0.8 kg;
A little bit of salt;
Garlic cloves;
Pepper, spices.
Preparation
1. We stuff the turkey with garlic, rub it with salt and spices, put it in a plastic bag and put it in the refrigerator to marinate for a couple of hours, you can forget about it for the whole day or night, it will be even better.
2. We take out the bag, let out all the air and tie it as tightly as possible so that the cellophane fits tightly around the meat.
3. Take the second bag and put the meat in it again, also tie it tightly.
4. Lower the workpiece into the pan. It is desirable that it is not very large in volume. Fill the bag with water and cook for about 90 minutes.
5. Take out the bag, put it on a plate and cut it. Inside it will be rich meat juice, which was released during the cooking process.
6. Cool the meat; if desired, you can rub the boiled pork on top with pepper or liquid smoke.
Recipe 6: Spicy Boiled Turkey in a Slow Cooker
It would seem that cooking boiled turkey meat in a slow cooker is very simple; there is a corresponding program for this. But in fact, meat turns out tastier and more tender if it is cooked in the “stew” mode. And if you add spices to the turkey, it will turn out much better.
Ingredients
0.8 kg of meat, pieces with bones can be used;
5 peppercorns;
1 clove;
2 bay leaves;
A spoon of fresh or dry adjika.
Preparation
1. If fillet is used, it must be cut into slices 2 cm thick.
2. Place all the spices in the multicooker bowl, pieces of turkey on top and pour enough water so that it evenly reaches the meat.
3. Turn on the stewing mode for 2 hours, the fillet can be cooked for less than 40 minutes.
4. We take out the finished boiled turkey and use it for its intended purpose. The aromatic and rich broth can be strained, poured over meat or added to other dishes.
Recipe 7: Boiled Turkey with Cheese Sauce
An unusually tender dish of boiled turkey, which can be served on its own or with any side dish. If desired, you can add ready-made mustard to the sauce and make the gravy spicy. Ground turmeric is used to give the sauce a beautiful color.
Ingredients
0.7 kg fillet;
Bulb;
Bay leaf;
3 peppercorns.
For the sauce:
500 ml of broth in which the turkey was cooked;
Spoon of flour;
100 gr. cheese;
30 gr. drain oils;
A pinch of turmeric.
Preparation
Place the turkey in a pan, add boiling water to the level of the meat, add the onion cut into 4 pieces, pepper, bay leaf and cook until tender. 10 minutes before the end, add salt.
Place butter in a frying pan, heat it up, add flour and fry until golden brown.
Pour the broth into the pan, add spices and cook for 5 minutes.
Grind the yolk until white, add it to the sauce, stir continuously.
Add grated cheese and turmeric. The sauce can be turned off or boiled until the cheese is completely dissolved, depending on your preference.
Cut the turkey into pieces and pour the sauce over it.
Recipe 8: Boiled turkey in beer
For this boiled turkey recipe, it is better to use dark beer, but if you don’t have one, you can use light beer.
Ingredients
1 kg turkey;
0.1 kg olives;
0.4 liters of beer;
Spoon of flour;
A little oil;
Salt, pepper, dill.
Preparation
1. Place the turkey in a pan, boil until cooked, add any spices if desired, as in previous recipes.
2. Place the frying pan, turn on the stove, fry the flour in oil and add beer. Cook the sauce for 5 minutes.
3. Cut the olives into slices, pour into the sauce, add salt and pepper. Cook for another 2-3 minutes. At the end, add chopped dill.
4. Cut the boiled turkey into neat strips, place it on a dish and pour the sauce over it.
Recipe 9: Boiled Turkey with Leeks
The special feature of this boiled turkey dish is the sauce made from leeks and boiled eggs, which is poured over the finished dish. It contains a fairly large amount of mayonnaise, which, if necessary, can be replaced with natural yogurt or made completely with sour cream.
Ingredients
1 kg turkey meat;
Onion;
2 cloves of garlic;
0.2 kg sour cream;
Pickled cucumber;
A spoon of apple or wine vinegar;
Oil, salt.
Preparation
1. Boil the turkey meat with the onion and remove from the broth.
2. Finely chop the leek, add sour cream, mayonnaise, chopped garlic, pour in vinegar. Mix.
3. Boil the eggs, take out the yolks, knead and add to the sauce. Finely chop the whites or grate them and also add them to the sauce.
4. Place the boiled turkey and pour the sauce over it.
If you don’t need the broth after cooking the meat now, you can pour it into containers and freeze it. It is useful for sauces, fillings and even making soup in a hurry.
To cook turkey, you can use any spices for chicken, pork, or beef. The bird goes well with them.
If you are not sure about the quality of the turkey, then it is better to cook it using the drain method. Bring to a boil, cook for 10 minutes, drain the broth. Pour fresh boiling water over the meat and cook according to the recipe.
Onions can be added to the broth without removing the skins. It will have a beneficial effect on the taste and color of the broth.
After finishing cooking, there is no need to immediately remove the meat from the broth. If it stands for half an hour, it will be juicier.
A tasty, quick and easy to prepare turkey dish.
4 pieces of turkey fillet,
1/2 bunch of basil,
100 g of dietary cottage cheese or cheese,
1 tsp pepper,
2 tbsp melted butter,
salt
Salt and pepper the steaks and make cuts in them for the filling. Mix basil with cottage cheese or cheese and pepper. Stuff steaks with mixture and fry.
TURKEY FILLET STUFFED
400 g turkey fillet,
2 apples,
100 g prunes,
30 g butter,
1 tsp. spoon of sugar,
3 table. spoons of wheat flour (for breading),
2 eggs and 3 table. spoons of milk (for leison).
For minced meat: peel, core and seeds the apples and chop into strips. Boil the prunes, remove the pits and chop. Combine the prepared apples with prunes, add sugar and mix.
Sprinkle thinly sliced turkey fillet with salt and place minced meat in the middle. Roll the fillet into an envelope, bread it in flour, moisten it in lezone (beaten eggs with milk) and fry. Bring to readiness in the oven.
Serve the dish with a complex side dish, garnish with herbs.
TURKEY WITH CHAMPIGNONS AND PEPPERS
500 - 700 g turkey fillet,
500 grams of champignons,
100 grams of onion,
3 bell peppers,
sunflower oil,
butter,
salt,
pepper.
Cut the turkey fillet into medium-sized pieces and fry in vegetable oil until cooked. Then, separately from the turkey, fry the onion and champignons, cut into thin slices, in butter (it is better to cut along the mushroom). At the same time, in a separate frying pan in vegetable oil, fry the bell pepper, cut into 2x2 cm squares. It is desirable that the pepper be multi-colored. After frying, the pepper should have a golden crust, but not become soft! Then mix everything in one container, and if the meat has cooled while you were preparing the mushrooms and peppers, heat the mixture. Serve with rice.
TURKEY FOR THE FEAST TABLE
Carefully remove the skin from the neck of the turkey carcass. Rub the turkey carcass with salt. Cut cheese like suluguni into large pieces and stuff the turkey with them, then sew up the carcass. Finely chop the onion and fry until golden brown. Finely chop the entire liver (liver), carefully removing the gall bladder, and add it to the frying onions along with a large amount of vegetable oil.
Prepare the side dish: chop the potatoes. Stuff the skin from the neck of the carcass with liver and fried onions. Melt the butter in a saucepan, pour a small amount onto a baking sheet, place the turkey carcass on the baking sheet, place a skin sausage on top of the carcass, place potatoes along the edges of the baking sheet.
Add 1 teaspoon of honey to the melted butter, pour this mixture over the top of the turkey to form a golden crust and cover it with a dry napkin or foil. Place the baking sheet with the turkey in the oven, preheated to 120 degrees, for approximately 2 hours. Until the turkey produces juice, you need to baste it with melted butter and honey. While the turkey is in the oven, fry pineapple slices in oil over low heat to garnish the turkey. Place the finished turkey on a plate and decorate.
JUICY ROAST TURKEY
For 4 servings:
100g champignons,
0.5 bunch of green onions,
4 tablespoons vegetable oil,
salt, ground black pepper,
1 kg turkey breast,
150g soft cheese,
ground paprika,
3 cloves of garlic,
1 sprig of rosemary,
3 sprigs of thyme,
lemon slices
Chop the green onions and fry for 3 minutes with the champignons in 2 tablespoons of vegetable oil, add salt and pepper. Place on a paper towel. Wash the meat, lightly pound it, rub it with spices, brush it with cheese, put the onion-mushroom mixture on top, and roll it up. Heat the oven to 175o Mix the remaining vegetable oil, salt, chop the ground garlic, ground black pepper and paprika and coat the roast with the mixture. Wash the herbs, place on the roll and tie with kitchen thread.
Place the roll on a deep baking sheet, after rinsing it with cold water, and fry for 60 minutes. Cut the finished roast into slices. Serve, garnished with lemon slices.
Roast turkey is just as tasty when served cold.
TURKEY WITH MUSHROOMS
Approximately 900 gr. turkey breasts,
2b chopped champignons,
2 bags of dry mushroom soup,
2-3b cream.
Cut the breast, salt and pepper. Mix the dry soup with cream, and you can add liquid from the mushrooms, mix everything together, put it in a mold, and bake in the oven, stirring occasionally. You can replace turkey with pork - it turns out very tasty too!
FLAVORED RICE AND TURKEY FILLET
Heat 1 tablespoon of vegetable oil in a frying pan and fry 1 bunch of green onions for 1 minute, add 100 grams of chopped mushrooms and fry for another 2 minutes. Add 1 finely chopped carrot, 400 grams of turkey fillet cut into small pieces and fry for another 3 minutes. Then add 500 grams of cold, already cooked rice, 4 tablespoons of soy sauce, 2 tablespoons of honey and 2 tablespoons of water. Fry, stirring, 5 minutes. Garnish with coriander and serve immediately.
TURKEY FILLET WITH MUSHROOMS AND CHEESE
Turkey (fillet) - 400g;
cheese - 100g;
champignons - 300g;
salt,
pepper - to taste;
vegetable oil - 2 tbsp;.
For the sauce:
butter - 50g;
flour - 1 tbsp;
white wine - 100ml;
cream - 100g;
white meat broth - 50ml;
egg (yolks) - 1-2 pcs;
lemon juice - 2 tbsp.
Cut the fillet into 4 slices about 1 cm thick, beat them, lightly salt and pepper. Heat oil in a frying pan and fry each piece on both sides. A golden crust should form.
To make the sauce, sauté the flour in butter, then pour in the wine, cream and broth in a thin stream. Boil in a water bath with constant stirring for 10-15 minutes. Remove from heat and, stirring continuously, season with butter, egg yolks and the juice of one lemon.
Place the turkey in a heat-resistant form, put sliced champignons on top, pour the sauce over everything and sprinkle with grated cheese. Bake in a preheated oven for about 10-15 minutes under foil, after about 10 minutes without foil. As soon as a beautiful golden crust of the cheese has formed, you can take out the mold. Best served with fresh or boiled vegetables and dry white wine.
TURKEY BURGUNDY
500 g turkey meat
80 g margarine
2 tbsp. red wine
2 tsp starch
Thyme,
nutmeg,
salt pepper.
Cut the turkey meat into large pieces, salt, pepper, season with thyme and nutmeg and fry in margarine until golden brown. Pour in the wine, close the lid and simmer until done. Thicken the sauce with starch and season to taste. Serve with vegetables or pasta.
TURKEY BEEF STROGANOV
Turkey fillet - 300 g.,
butter - 4 tbsp. l.,
green onion,
cream - 1 glass,
starch - 1/2 tsp,
saffron - a pinch, salt.
Cut the turkey fillet into strips, fry in a decent amount of vegetable oil (about five minutes), add salt and lightly pepper. Remove the meat from the pan, pour cream into the pan, add saffron and green onions. Stirring, bring to a boil. Dilute half a teaspoon of starch with a small amount of cold water and add to the sauce. Bring to a boil, add meat to the sauce and simmer over low heat for 3-4 minutes. Serve with noodles.
TURKEY ROLLS WITH CHEESE
Turkey fillet - 400 g;
processed cream cheese - 1/2 small jar;
salt, ground black pepper - to taste;
vegetable oil for frying;
meat (or vegetable) broth - 1/2 cup.
Cut the turkey fillet along the grain into slices about 1 cm thick, lightly pound, season with salt and ground pepper. Spread a layer of melted cheese on each fillet slice. Roll the slices into rolls and pin them with toothpicks or tie them with thread.
Heat vegetable oil in a frying pan, place the rolls and fry until golden brown. Pour broth into the pan, reduce heat and simmer for about 10 minutes. Ready-made rolls are best served with fresh vegetables and mashed potatoes.
TURKEY SCHNITZEL IN ALMOND CRUSH
For 4 servings:
4 pieces of turkey fillet (200 g each),
salt,
ground black pepper,
2 tbsp flour,
2 eggs,
8 tbsp. crushed almonds,
2 shallots,
2 tomatoes
400 g green beans,
1 tbsp. butter,
thyme,
100 ml vegetable broth,
ground nutmeg,
1 tbsp. ghee.
Wash the fillet, dry, salt and pepper. Beat the eggs. First roll the pieces of meat in flour, then dip them in the eggs, and then roll them in almond crumbs. Lightly press the breading. Peel and chop the shallots and tomatoes. Lightly fry the shallots in butter, add beans, thyme, broth and simmer for 8-10 minutes. Season with salt, pepper and nutmeg.
Heat ghee and fry the fillet pieces in it for 3 minutes on each side. Add tomatoes to the stewed vegetables and, after heating them slightly, season again. Serve alongside turkey.
TURKEY BAKED IN OIL
For 4 servings:
1 onion, cut in half,
1 lemon, cut in half,
5.4 kg turkey, gutted,
225 gr. butter
Filling:
110 gr. butter,
2 onions, finely chopped,
225 g bread crumbs,
110g cooked chestnuts, finely chopped
110 g dried apricots, finely chopped
50 g fresh herbs (parsley, chives, tarragon)
Gravy:
2 tbsp plain flour,
750 ml broth
Preheat the oven to 190 degrees C. To make the filling, melt the butter and fry the onion. Remove from heat and stir in bread crumbs, chestnuts, dried apricots and herbs.
Season, let cool. Place onion and lemon in turkey. Fill the neck with the cooled stuffing (any leftovers can be rolled into balls and baked around the turkey). Weigh the turkey and calculate its cooking time. Place the bird in an ovenproof dish, brush with oil and season. Place in the oven, cover loosely with foil if it starts to burn on top. Baste turkey with juices every 15 minutes for the last 30 to 45 minutes. When ready, transfer to a plate, cover loosely with foil and leave for a few minutes. Save the juice from the mold for gravy. To make the gravy, remove the fat from the pan in which the turkey was baked and place it over medium heat. Add flour and mix with juices. Gradually add the broth, whisking, bring to a boil and simmer for several minutes. Season.
TURKEY FILLET WITH MUSHROOMS IN SOUR CREAM
A tasty, quick and easy to prepare dish.
500 gr. turkey fillet,
200 gr. any mushrooms (can be champignons, oyster mushrooms, dried mushrooms),
2 large onions,
1 teaspoon table mustard,
pack of sour cream 200 gr
Cut the turkey fillet into small cubes. Fry the fillet with onion in butter, add the onion when the fillet is slightly fried, then add mushrooms, salt, pepper, spices, mustard, fry until tender, about 10 minutes. Transfer the almost finished dish to a saucepan or you can leave it in the frying pan, pour in sour cream and simmer under the lid for literally 5 minutes. The dish is ready. Serve with rice, mashed potatoes, boiled potatoes, vegetables
Jewish sweet and sour turkey meat
Ingredients:
Turkey meat – 1 kg
tomato puree - 3 tbsp. l.
onions - 3 onions
garlic - 5-6 cloves
potatoes - 4 pcs.
prunes - 400g
broth - about 1 cup
honey - half a tablespoon
ground ginger - 2 tbsp. l.
table vinegar - 2 tsp.
sugar - to taste
allspice, bay leaf - to taste
cognac - 3 tbsp. l.
Rinse the meat in cold water, cut into small pieces, add salt, fry in vegetable oil until a crust forms, then transfer to a saucepan, pour in broth and simmer.
Wash the potatoes, peel them, boil them, cut each potato into 4 parts.
Fry chopped onion, garlic, ginger in vegetable oil, add sugar, vinegar, tomato paste, honey, keep on fire for several minutes, add cognac, stir and immediately remove from heat.
Add this mixture, potatoes, prunes, black pepper, bay leaf to the meat stewed for 45-60 minutes and place in a preheated oven to simmer, covered, until done.
Hungarian turkey salad
Ingredients:
300 g of boiled poultry, 200 g of red sweet pepper (paprika), 150 g of hard-boiled eggs, 50 g of strawberries or raspberries, 300 g of mayonnaise.
Cut the meat into small pieces.
Remove seeds from pepper and cut into strips.
Cut the eggs into 4 parts. Mix all products with mayonnaise, lightly salt.
Do not add spices.
Turkey chikhirtma
Chikhirtma is an egg-acid based poultry soup. This base makes the liquid part of chikhirtma much thicker than that of kharcho, and also gives the soup a unique taste. However, chikhirtma completely lacks vegetable and cereal grounds. Preparing broth is generally similar to preparing broth for kharcho, but has its own characteristics. In terms of the composition of spices, chikhirtma differs from kharcho in the presence of mint and saffron and the absence of suneli hops. The rest of the spicy greens are basically the same, but overall the aroma and taste of chikhirtma are sharply different from other Georgian soups.
Ingredients:
1.5 liters of water, 1-1.5 kg of turkey meat, 2-3 eggs (preferably only 3-4 yolks), 4 onions, 1 tbsp. a spoonful of butter or ghee, 3 teaspoons of corn or wheat flour, 0.25 cups lemon juice, 2 tbsp. tablespoons of green cilantro, 1 celery (root and greens), 1 parsley (root and greens), 10 black peppercorns, 0.5 teaspoons of cinnamon, 1 tbsp. spoon of basil, 0.5 tbsp. spoons (seeds) of coriander, 0.5 tbsp. spoons of dill, 5-6 stamens of saffron or their infusion in a spoon, 1 tbsp. spoon of mint greens.
Pour the whole turkey meat into 1.5 liters of cold water and cook over medium heat for no more than half an hour (if the bird is not old), and then cut into pieces and fry, or, if it is young, do not cook at all at first, but immediately fry with butter and finely chopped onion, not allowing it to fry until brown. Then strain the broth, put the turkey back into it, add salt and pepper and, while the meat is fully cooked, prepare the egg-acid mixture.
When the mixture is ready, remove the turkey from the broth.
Then remove the broth from the heat and carefully and gradually add the egg-acid mixture into it, stirring the chikhirtma all the time with a wooden spoon.
At the same time, add the spices and, continuing to stir, put the broth back on low heat and heat through, without letting it boil.
Just before serving, put the meat back into the broth and heat it for 2-3 minutes.
Egg-acid mixture.
Beat eggs or egg yolks, add 1-2 teaspoons of flour and 0.5 cups of warm broth, stir, add lemon juice, stir again.
Benefits of turkey:
Turkey meat is in many ways similar to chicken. This is the lowest calorie, but very nutritious meat due to the fact that it contains easily digestible proteins and fats. Turkey meat has very little cholesterol - 74 mg per 100 g. It is rich in iron, selenium, magnesium, sodium (which is why when cooking turkey you can hardly salt it) and potassium. There is as much phosphorus in turkey as in fish. Turkey also contains vitamins: PP, B6, B12, B2 and essential amino acids. Turkey meat does not cause allergies and is recommended for children.
Low fat content
100 grams of roasted skinless turkey contains 155 calories and only 1.7 grams of fat.
Only turkey meat contains so many vital vitamins.
Turkey meat contains B vitamins, which help convert carbohydrates into energy and improve food absorption. There is especially a lot of vitamin B12, which is necessary for red blood cells and prevents anemia. An average serving of turkey provides 60% of your daily vitamin requirement.
Turkey meat contains vital minerals
Turkey is a rich source of zinc, which improves immunity and promotes the proper absorption of fats, proteins and carbohydrates. It also contains a lot of phosphorus, potassium, and magnesium. Dark meat contains significant amounts of iron.
Turkey meat contains a lot of protein
100 grams of turkey meat contains 22.6 grams of protein, which is approximately half the daily requirement for a person. Turkey meat also contains the necessary amino acids in the required proportions for our body.
Turkey is the only type of meat that does not cause allergies.
It is ideal for baby food, especially for children who are unable to tolerate certain types of foods.
Turkey is an excellent source of protein,
it gives us more energy than any other meat. Turkey is a source of phosphorus; it contains no less than fish. Turkey is rich in vitamin PP. Its deficiency causes vitamin deficiency, cellulite, and disruption of the cerebral cortex.
Turkey is high in tyrosine, an amino acid that increases dopamine and norepinephrine levels in the brain, which in turn stimulates brain function.
Turkey is useful primarily for women, especially those who closely monitor their weight. Since this meat has the least calories. 100 grams of boiled turkey contains 60 kcal. It also contains virtually no fat. And in addition, this meat guarantees you excellent tooth enamel and a beautiful smile. It’s not for nothing that our mothers and grandmothers say that turkey doesn’t make you grow old. Representatives of the stronger sex also need this meat, as it stimulates the functioning of the heart and blood vessels! Be sure to give the meat of this bird to children. Doctors have proven that it improves immunity and does not cause allergic reactions.
Myoglobin is a protein that carries oxygen in muscle tissue. It is responsible for the color of meat. The more myoglobin in muscle tissue, the darker the meat. Turkey meat contains less myoglobin in its cells than beef or pork. This explains the lighter color of the meat. The amount of myoglobin depends on the load on the muscles. The greater the load on the muscles, the more myoglobin, and, accordingly, the darker the meat.
Turkey has both light and dark meat.
These types differ in taste. Turkey breast and wings are typically light in color, very tender, and taste similar to veal. Dark meat - thigh, drumstick - has, on the contrary, a more intense taste, similar to the taste of game.
Turkey is the best example of a main dish, it contains all the same vitamins as fruits, vegetables, grains, dairy products, as well as essential protein. Combining low-fat, high-fiber foods helps reduce heart disease and cancer, so there's nothing better than turkey and vegetables.
Turkey can be called the bird of happiness: turkey meat increases the production of the good mood hormone - serotonin. Probably, it was this quality that made baked turkey recognized as a real Christmas dish.
