Homemade turkey dishes. Turkey fillet dishes

Culinary community Li.Ru -

Is the New Year just around the corner or are guests coming? Worried about how to cook a delicious turkey? Here's a great recipe that won't let you lose face.

Turkey is already a dietary meat in itself, and if you cook it, then it is generally the number one dietary food. I tell you how to cook boiled turkey so that it turns out tasty and not dry.

Try cooking a new dish - turkey in a slow cooker. Simple, fast, tasty - just what you need! A simple turkey recipe in a slow cooker will not cause problems even for a novice cook!

Turkey meat is considered dietary, and turkey with beans can also be classified as dietary dishes. Cooking turkey with vegetables and stewing method. The meat turns out juicy, tasty, and the dish is filling.

A whole turkey baked in the oven is perfect for the holidays. When many guests arrive, the whole family gathers at the table. Delicious and aromatic turkey will please everyone. Baked with rice.

I present to your attention traditional preparation baked turkey. The bird turns out juicy, soft and literally melts in your mouth. This dish will decorate any holiday table!

Turkey with bell pepper is aromatic, tasty, quite dietary dish. Turkey meat is low-fat and can be used for preparing dietary dishes. I’m telling you the recipe for one of them!

I started making battered turkey after unsuccessful attempts to cook anything with turkey. My meat turned out a little tough. I got this recipe from my sister and am very pleased! Here it is - try it too!

Roast turkey recipe with onion, celery, lemon, rosemary, sage and thyme.

Turkey and potatoes in a pot are very easy to prepare, and in about an hour you will taste a delicious dish that you will make often, I am sure of it. It turns out to be a hearty, complete lunch or dinner.

Here is an easy way to cook turkey with tomatoes, quickly, tasty, and even serve it effectively. A real decoration for your table and good way surprise your guests with a new dish!

Flavorful turkey, baked with apples, is a popular dish that is traditionally prepared in America for Thanksgiving. However, the dish is so tasty that once a year is very little for it :)

Air fryer turkey drumstick recipe. Meat in the air fryer cooks very quickly and turns out very tasty.

Turkey with champignons - universal dish. It is equally delicious on its own with a slice of fresh black bread or in combination with potatoes, spaghetti or rice.

Recipe for Christmas turkey with oranges. Turkey - traditional Christmas dish, which is usually baked in the oven.

Japanese turkey fillet is incredibly easy to prepare, but very tasty and, importantly, a dietary dish. A good weekday lunch or dinner.

This dish, of course, is not an everyday dish, but it will become a real decoration for any holiday table. The recipe for preparing turkey with pear is especially relevant for the winter holidays - this noble bird, stuffed with aromatic fruits, will definitely make a splash at your New Year or Christmas feast!

If you like Asian cooking, then you will definitely like the turkey recipe in sweet and sour sauce. It is prepared without using any hard-to-find ingredients.

Roast turkey recipe with carrots, garlic, cinnamon, cumin and yogurt.

Recipes from the Dinner Party program on REN TV. The main course is prepared by Marina Moskvina, a model.

Turkey roast is made from the body of the turkey (breast section) without the legs and wings. The recipe is simple. There will be no need to make the filling, and as a result you will get juicy and flavorful meat.

Turkey with potatoes in the oven is usually prepared on New Year, however, you can prepare it for every day. I'm sharing the recipe.

Turkey escalopes are an example of how a hot second course, which does not consist of vegetables, can be not too high in calories and quite dietary. A simple recipe for turkey escalopes - for those losing weight.

Turkey cabbage soup is not only delicious, but also diet soup, widespread in the United States and Canada, where turkey is the number one bird. Really tasty - worth a try.

Turkey goulash is prepared with vegetables in about 40 minutes. Turkey meat is tender and juicy, and vegetables and spices will add a rainbow of flavors and aromas to the dish. Try making turkey goulash at home.

Turkey rolls are without a doubt one of my specialties and my true culinary pride. If you cook it exactly according to this recipe, it will turn out incredibly delicious.

Turkey can be used to make delicious and very tender cutlets. You can fry them either in a frying pan or on the grill. Great dish These turkey cutlets are a simple recipe but super delicious!

Turkey meat is considered dietary. It is very tasty and tender. I make turkey chops. They turn out tender and everyone in my family loved this dish. I offer his recipe.

I think all meat-eaters should like this recipe for making turkey gravy - it’s tasty, good with any side dish and can decorate casual table every family. I'm sharing! :)

Simple, but gourmet dish will be for your family a great occasion gather at one table. A simple recipe for pilaf with turkey accompanied by step by step photos cooking process.

Turkey fillet cutlets are a great lunch dish idea. Turkey meat is considered dietary and even healthy, so you can safely cook cutlets from it without fear extra calories!

Here's the easiest way to bake turkey thighs in the oven. Minimum additional ingredients, a minimum of effort and all sorts of culinary dances with a tambourine. However, the result is magnificent.

Do you want to cook something delicious without spending a lot of time in the kitchen? Then I bring to your attention tender and juicy turkey meat in a slow cooker.

This simple recipe for turkey boiled pork can be safely classified as a dietary dish - low in calories, but at the same time tasty and satisfying. An excellent and healthy snack, and also very delicate in taste.

Turkey steak with fresh vegetables is a wonderful lunch for those who want to eat deliciously and look good. Cooking such a steak is a pleasure. Cook turkey steak at home!

Turkey and celery salad - fresh, hearty, with lots of... different tastes. This includes not only turkey and celery, but also sun-dried tomatoes and fresh rosemary. Yummy. Season with mayonnaise.

Turkey spaghetti recipe - cooking baked spaghetti with turkey, mushrooms, chicken broth, soy milk and parmesan cheese. Very tasty Italian dish for dinner!

Turkey salad with pineapple is fresh, bright, healthy and flavorful. It contains many ingredients that are beneficial to our body. We will season this salad with mayonnaise, but you can replace it with yogurt.

Turkey salad with mushrooms turns out fresh, bright, spring. As for mushrooms, I use fresh champignons, you don’t need to fuss with them, they are juicy and aromatic. I'll also add lettuce and cherry tomatoes.

Turkey heart salad is an easy-to-prepare, tasty and unusual salad made from offal. In addition to turkey heart, it includes onions, carrots and spices. Dressed with mayonnaise. Let's try!

Turkey meat is low-calorie, dietary. Turkey jellied meat is very tasty, light, and easy to prepare. This dish will decorate any everyday and holiday table. Give it a try.

Turkey fillet salad belongs to warm salads. We will fry the turkey fillet on the grill or grill pan, add fresh crispy salad and season aromatic oil and spices. Simple, satisfying and beautiful!

Salad with turkey and tomatoes - easy to prepare fresh salad. It is good to prepare it while at the dacha, during the tomato season. The salad can be prepared with fried, boiled or smoked turkey. Try it!

The bird, once known as a favorite American Thanksgiving delicacy, has gradually made its way into Russian cuisine, debunking one myth after another about itself.

Previously, it was believed that this is a dry bird, from which little can be prepared, and even that little promised a lot of labor, fraught with dubious results.

But this bird, contrary to rumors, has significant nutritional value and low price, and can also replace beef or pork in any meat dish. And you can cook it at least every week using various recipes, sauces, combinations and your own imagination.

Turkey in a frying pan - general cooking principles:

It is better to fry the turkey separately from the other ingredients. Of course, if the recipe calls for subsequent stewing, then there will be no crispy crust left. But it will good taste: By stewing the turkey in a frying pan without frying, you will no longer achieve it.

Refrigerated turkey is always better than frozen turkey.

Never start cooking turkey if it is still cold. In this case, its meat loses its juiciness. Remove the bird from the refrigerator in advance to allow the temperature to rise to room temperature.

Frozen poultry must be “thawed” slowly: in water, which must be changed regularly, or indoors. A carcass of about 8–9 kg, for example, takes up to two days to defrost.

You need to purchase a turkey no earlier than two days before cooking: the fresh carcass must be thoroughly rinsed in running water, wiped dry both inside and out, covered with foil and refrigerated.

Homemade turkey is fried in a frying pan without oil - it will release the fat itself, and no oil will be needed. You always have to add vegetable oil to store-bought poultry.

Each part of the turkey needs its own time in the pan. The fillet will be ready to eat in 25 minutes. For chop fillet it will take 20 minutes, the legs need to be fried for about 35 minutes.

The skin of a fresh bird should be light, with a slight yellowish tint possible.

If you pre-soak the turkey in a marinade (suitable for any recipe), the turkey meat will be much more tender and rich in flavor. The carcass is marinated for 2 to 4 days, depending on the size. The marinade can simply serve salt water with the addition of spices or vinegar (regular or wine), dry wine, as well as pomegranate, apple, orange and any freshly squeezed juices. Natural kefir or yogurt are equally excellent marinades for turkey.

There are a lot of spices suitable for marinating turkey. The bird is marinated with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other seasonings. Oriental and Caucasian spices work well. It is not recommended, however, to use ready-made black for such purposes. ground pepper- it will add bitterness to your turkey dish. It's better to crush the peppercorns yourself. It is advisable to use table salt, coarsely ground. If desired, you can replace it with soy sauce.

Common ingredients for all recipes: vegetable oil (usually 2-3 tablespoons), pepper and salt.

Tender turkey in a Stroganoff pan with mushrooms

Ingredients:

Turkey leg meat: 300 g.

Porcini mushrooms: 100 g.

Bulbs: 2 pcs.

Sour cream (high fat): 0.25 cups.

Mustard: 1 tbsp. l.

Cooking method:

The meat from the legs needs to be cut into “slices” and placed on hot frying pan with butter and fry a little. Then the onion is cut into cubes, and each porcini mushroom- into quarters. Mushrooms and onions are added to the turkey in a frying pan, the resulting mass is simmered over low heat until the water evaporates.

Then sour cream, mustard, pepper and salt are added. All that remains is to stir, bring the dish to a boil and simmer for another 5 minutes.

Turkey in a Hercules pan in oatmeal breading

Ingredients:

Poultry fillet: 1 kg.

Chicken egg: 1 pc.

Onion: 1 pc.

Mayonnaise: 3 tbsp. l.

Flour: 1 tbsp. l.

A little oatmeal.

Cooking method:

The cooking process begins by marinating the turkey according to one of the above principles. The fillet is cut into not very large pieces and placed in the marinade. Then, when the marinating process is over, you can start preparing the dish itself. Before putting the turkey pieces into the frying pan, grate (or simply finely chop) the onion on a coarse grater, mix it with egg, flour and mayonnaise, add vegetable oil to the mixture, pepper and salt. The resulting mass is poured into the fillet, the products are mixed, and left in this form for some time. room temperature. This is an additional marinade in mayonnaise.

After 2 hours, you need to heat a frying pan, pour two tablespoons of any vegetable oil into it, and, breading the fillet pieces in oatmeal, place the turkey in the frying pan and fry until well browned.

Turkey in a frying pan in rustic batter

Ingredients:

Egg whites: 3 pcs.

Flour: 3 tbsp. l.

Cooking method:

First you need to separate the whites and yolks. Add a small amount of flour, salt and pepper to the container with the whites, and beat thoroughly with a whisk or blender. Cut the turkey meat into pieces, beat, pepper and salt. Place each piece of turkey in a frying pan heated with oil after it has been dipped in batter. Fry turkey pieces in a frying pan for about 10–15 minutes on all sides over low heat without a lid until cooked.

Turkey Breast Chops in Crispy Breadcrumbs

This healthy and completely dietary turkey dish in a frying pan is prepared just as quickly as the previous ones. Turkey chops according to this recipe will save you in case of unexpected guests, when you need to act quickly and feed deliciously.

Ingredients:

Fillet: 400-500 g.

Chicken eggs: 1-2 pcs.

Breadcrumbs: 5-6 tbsp. l.

Provençal herbs (or other spices): 0.5-1 tsp.

Flour: 1 tbsp. l.

Some oatmeal.

Ghee or butter (in addition to vegetable oil): 1 tbsp. l.

Cooking method:

You need to start by washing a piece of fillet and drying it thoroughly with paper napkins or towels. Then the meat is cut into pieces - always across the grain. A half-kilogram piece of fillet consists of 4 to 6 slices about 20 mm thick. Place the slices in a bag and beat with a wooden mallet, without special effort until they “lose weight” to 13-15 mm. Sprinkle with pepper.

Next, beat the egg with a fork or whisk, adding Provençal herbs (they can be replaced with any set of dried herbs that you can find on the farm). Dip the chops into the mixture of eggs and herbs, then place them in a container and pour in the rest of the beaten egg. Leave to stand for at least a quarter of an hour at room temperature. If your guests don’t show up unexpectedly, then this marinade can be made in advance. In this case, the container with meat and eggs can be covered with film and left overnight or even half a day in the refrigerator.

All that remains is to thickly bread the chops in breadcrumbs immediately before the frying process. Place a frying pan with a thick bottom on high heat and, when the vegetable oil “overheats,” add a little butter (to taste, not necessary). The turkey chops themselves fry in a frying pan faster than the preparation process. After almost a minute, the bottom of the chop becomes golden brown; you need to turn it over, “reduce” the heat a little, and add salt to the already fried side. The second side is ready just as quickly. The main thing is not to overcook the turkey; in such cases, the turkey quickly becomes tough and dry.

Spicy turkey drumstick in a frying pan in soy sauce

Ingredients:

Shin: 1 pc.

A little olive oil: about 2-3 tbsp. l.

Paprika: 1 tbsp. l.

Garlic: 2-3 cloves.

Dried basil: 1 tsp.

Soy sauce: 2 tbsp. l.

Balsamic vinegar: 2 tbsp. l.

Cooking method:

The bird's drumstick should be cut crosswise into pieces of approximately 2 cm. Place the pieces in a deep plate or bowl. Then grind.

Now you need to prepare the sauce: stir olive oil And balsamic vinegar And soy sauce by adding paprika, basil, and salt. The resulting mixture is poured over the shin pieces, the whole mass is covered with a lid and left to marinate for at least one hour (at room temperature). The pieces need to be turned over periodically. The longer the cooked mixture sits, the tastier and more tender the dish will be.

When it's time to fry the savory turkey in a frying pan, you will need to heat the frying pan with olive oil over low to medium heat and add the marinated pieces there, leaving the marinade in the container without pouring it out. In this case, the drumstick is fried for 5 minutes on all sides, then poured with the remaining marinade. Simmer for another 10 minutes.

Juicy turkey in a frying pan with vegetables Samarkand style

Ingredients:

Turkey loin: 0.5 kg.

Zucchini: 1 pc.

Bell pepper: 1 pc.

Tomatoes: 2 pcs.

Carrot: 1 pc.

Onion.

Garlic: 2 cloves

Olive oil: 3 tbsp. l.

Parsley: half a bunch.

Turmeric: half a tsp.

Cooking method:

First, heat a frying pan with 2 tablespoons of oil, then add the turkey and fry, stirring the pieces occasionally, for about a quarter of an hour over low heat, without covering.

At the same time, you can have time to peel and cut vegetables if everything is not ready yet. Bow and bell pepper cut into half rings, grate the carrots using a coarse grater. Tomatoes must not only be washed, but also doused with boiling water and peeled, then cut small pieces. The zucchini also needs to be peeled and seeds removed. Grind the garlic in any suitable way.

For vegetables, you need a different pan first. Vegetables are placed on it one by one, with a five-minute break. a certain sequence:

Carrot.

Tomatoes.

Zucchini.

After the products in both frying pans look like they are ready, you should mix them together and fry them together for another 20 minutes, adding seasonings.

Mix vegetables and fillets, sprinkle them with salt, turmeric, pepper, add garlic, add half a glass of boiling water, then simmer under the lid over low heat for about 20-25 minutes.

Chopped parsley and sour cream will add the final note of flavor to turkey with vegetables in Samarkand - already on the table as a seasoning and decoration.

Mexican Roast Turkey with Green Beans, Tomatoes and Garlic

Ingredients:

Turkey loin: 0.4 kg.

Tomatoes and onions: 2 pcs.

Garlic: 2 cloves.

Green green beans: 2 glasses.

Olive oil: 2 tbsp. l.

Parsley, other spices.

Cooking method:

Turkey fillet in a frying pan with vegetables is an easy and “quick” dish that will last for big family.

First, the fillet is finely chopped, then it is fried in olive oil until slightly browned. Place the pieces on a separate plate using a slotted spoon.

All pods green beans It is necessary to cut 2-3 pieces into pieces, remove hard parts and veins and boil until softened in a small amount of water. In the frying pan where the fillet was cooked (in the same oil), fry the tomatoes and onions, cut into half rings, add chopped herbs and garlic, season with spices to taste, salt and pepper.

Mix the resulting mass and fry together for 3-5 minutes over low heat. Then add turkey and beans. The last stage of cooking is stewing. Add a little liquid to the pan (just enough so that the ingredients are barely covered with water). Now you can cover the almost finished dish with a lid, and within 10–15 minutes of the final stage of the process, begin to set the table.

French turkey steak in a frying pan, dietary

Because of the ease with which turkey fat is digested human body, this dish is perfect for those who are on a weight loss diet, although the word “steak” itself sounds like something high in calories.

Ingredients:

Turkey meat: 0.5 kg.

Butter: 1 tbsp. l.

Ground red pepper: 1/3 tsp.

Oil - olive or corn.

Paprika: about 5 tsp.

Curry powder: about 5 tsp.

Cooking method:

Rinse the fillet thoroughly in running water and cut into steaks. Mix all the spices together. Rub each piece of turkey with spices and leave for half an hour. You can wrap the steaks in cling film - this way the spices will penetrate the meat deeper.

Heat a heavy-bottomed frying pan with a mixture of butter and corn or olive oil.

Then cover the frying pan with a lid and turn the heat to low. Thus, the steaks should simmer for another 5 minutes. After turning off, cover the pan with foil for a few minutes and allow the already prepared steaks to “cook” a little.

Pumpkin stew with turkey “Autumn”

Ingredients:

Turkey (legs, fillet or ground turkey): 0.5 kg.

Pumpkin: 4 cups.

Onion and sweet pepper: 1 pc.

Garlic: 1 clove.

Tomatoes: 3 pcs.

Greens: to taste.

Grated cheese: 0.5 cups.

Sour cream: 0.5 cups.

Cooking method:

Grate the cheese and pumpkin.

If you have prepared turkey drumsticks or fillets for the recipe, fry them in a frying pan until evenly browned, turning them over and setting aside.

Peel the vegetables. Onions and garlic are cut smaller than anything else, bell peppers are cut into squares. Place vegetables in a preheated frying pan and simmer over low heat until they soften. Next, add the turkey (or ground turkey) to the pan and fry until the mixture turns dark golden brown.

Add diced tomatoes along with pumpkin, season with spices and salt. All that remains is to simmer under the lid over low heat for another 15–20 minutes.

Grated cheese will come in handy for the finished stew: the dish is served with cheese, sour cream and a herb garnish.

Turkey fillet in a frying pan “Leftovers are sweet”

Ingredients:

Turkey fillet: how much to eat.

Sour cream, cream, kefir: any fermented milk products.

Onions, garlic, herbs, dill, parsley - any vegetable that can be found in the refrigerator.

Spices.

Cooking method:

This recipe is suitable for those housewives who have a turkey, but have not purchased anything from the ingredients specified in other recipes. Therefore, you can find anything that looks like vegetables and herbs in the refrigerator and chop it up for frying.

First the fillet is cut. Turkey pieces are fried in a frying pan for several minutes until lightly browned. Then chopped vegetables are added to the golden brown pieces. The resulting mass is fried over not very high heat for about 15 minutes.

In principle, you can do without fermented milk products by simmering the dish under a lid over low heat and adding plain water. But with kefir or sour cream the taste will be more tender and subtle.

If you want the turkey meat to be crispy in the pan, there should not be any excess liquid in the dish - vegetables or water. Only fry over medium heat, excluding stewing. You can fry the vegetables separately and serve as a side dish.

If you dare to fry and stew the whole turkey in a frying pan, then place the bird breast side down. This is the driest place in the carcass and it will turn out much juicier this way.

Turkey, like chicken, is determined by piercing it: clear liquid should flow out of the thick parts.

The liquid remaining after frying the turkey fillet in a frying pan can be used to prepare another dish: a side dish, soup or gravy.

Adding a few drops of lemon will add a delicate, subtle flavor to pan-fried turkey steak.

Steaks must rest for a few minutes after frying.

Roasted turkey meat is just as suitable for sandwiches as sausage or bacon, especially if you add a piece of fillet to a piece of lettuce and a slice of tomato.

During frying, it is better to pour large pieces of meat of this bird with its “own juice”. This is an additional safety net against the notorious dryness of turkey meat.

Do not forget about the subtleties: the rules of thawing and marinating. This applies not only to satsivi, chakhokhbili, schnitzels, juliennes, but also to cutlets, meatballs and even turkey nuggets and pates.

Many housewives who are preparing a holiday table are interested in how to cook a turkey. For many years it was one of the most popular dishes V Western countries, especially in the USA. Recently it has been gaining popularity in Russia. It is very important to prepare it and serve it in a special way, because the mood of the entire holiday will depend on it. After all, turkey is usually prepared as the main decoration of the holiday table.

Tradition of cooking turkey

Culinary historians say that women have been interested in how to cook turkey for thousands of years. This is one of the most popular dishes for a festive table, along with roast beef and pork. The tradition dates back to the times of pagan sacrifice rituals.

Many aristocratic families preferred to cook poultry for the holiday. But it was not chicken, like the poor people, but turkey or even pheasant, partridge or swan. Today, turkey, goose and duck remain popular, with the exception of chicken; other birds are cooked very rarely.

Now in our country, in stores and markets, you can find a variety of turkey carcasses weighing from one to five kilograms.

Since cooking a turkey is very difficult, it is better to carefully study the experience of culinary specialists. For example, the recipes given in this article. More recently, it has become popular to marinate the turkey before cooking.

It is believed that this process was inspired by the process used in the production of kosher products. All blood needs to be removed, so it is thoroughly soaked in water. It is noted that kosher turkeys are more tender and juicier than regular ones.

In this process, it is very important to prepare the correct and effective marinade, then you will know exactly how to cook a delicious turkey. To marinade a turkey weighing about four to five kilograms, you should use:

• six liters of water;
• 125 grams of salt;
• three tablespoons of black pepper;
• one cinnamon stick (it should be broken into several parts);
• one tablespoon of cumin seeds;
• two dozen clove seeds;
• 90 grams of sugar;
• two onions, cut into large slices;
• four large slices garlic, passed through a press;
• grated ginger root (about six centimeters long);
• one orange (cut it with the peel into slices, squeeze the juice into the marinade, throw in the slices);
• three stalks of celery (cut crosswise into several pieces).

The whole turkey should be soaked in the marinade for three to four days. How more weight poultry, the longer it should lie in the mixture. All this time the bird needs to be in a cool room, you can even put it in the refrigerator. If you are brining turkey breasts, it is best to use a sleeve. The main thing is not to pay attention to the fact that there are a lot of components in this composition. If you don’t have one or two ingredients on hand, it’s okay, the marinade will still turn out rich. Let it steep in saline solution.

After removing the turkey from the refrigerator or cool room, wait until it reaches room temperature before rinsing the bird in cool water and drying with paper towels. Now you can bake it on a baking sheet. Many people do not use additional fat, spices, or special bags for this, but simply add a little rosemary and sage. The bird itself can be brushed with vegetable oil to brown its skin.

Cooking turkey drumstick

Turkey drumstick in a lemon-soy marinade is very popular among meat lovers. To prepare this tasty and nutritious meal take:

• two turkey drumsticks;
• four tablespoons of soy sauce;
• one lemon;
• four tablespoons of vegetable oil;
• one teaspoon of ground black pepper.

Now we will tell you in detail how to cook a turkey drumstick. It is recommended to first marinate it in soy sauce mixed with juice squeezed from lemon, as well as black pepper and sunflower oil. Please note that if you prefer your bird spicier, you can increase the amount of spices by adding your favorites. For example, red hot pepper will do.

Two turkey drumsticks typically weigh about one and a half kilograms. They must spend at least 30 minutes in the marinade. In general, the more, the better. Turn the drumsticks occasionally to ensure they marinate evenly.

Then we put the meat on foil and wrap the bird in it. We pinch the edges, creating a shape with sides, into which we pour the marinade. Only after this we close the envelope and put it in the oven. The meat should be baked at 200 degrees for two hours. Now you know how to cook a turkey drumstick. Rice, which can be poured with the remaining broth, would be appropriate as a side dish.

Turkey thighs

To learn how to cook a turkey thigh, you need to study special recipe. For example, you can bake turkey thighs in foil. To do this you will need:

• 1.5 kilograms of thighs;
• half an onion;
• 5 grams of cumin;
• rosemary and olive oil are added to taste.

Do you remember how to cook a delicious turkey? For this you need a marinade. For the marinade on the thighs, take:

• half an onion;
• three tablespoons of olive oil;
• two cloves of garlic;
• two teaspoons of Dijon mustard;
• one teaspoon of salt;
• paprika, cumin, black and red pepper - to taste.

We reveal the secret of how to cook a turkey thigh. Wash the turkey leg thoroughly and dry it. Cut the onion into slices.

Place all the ingredients of the marinade into a blender and mix until homogeneous mass. Rub this mixture onto the thigh, trying to get it under the skin.

Take a double folded foil, pour a little olive oil on it, place the chopped onion there, and the turkey itself on top. You can decorate the sides of the dish with sprigs of rosemary and thyme, and then wrap the turkey in foil.

Place it in the oven on a baking sheet at 200 degrees. Cook for about an hour and a half, periodically basting with the released juice.

Checking your turkey for doneness is very easy. To do this, just pierce the meat with a knife in the thickest part. The juice that begins to stand out should be clear.

About 40 minutes before cooking, open the foil to allow the bird to form crackling. Here is one of the best ways to cook turkey quickly and tasty.

From this article you will learn what to cook with turkey quickly and tasty. One of the interesting recipes is turkey fillet stewed with sour cream. For this recipe use:

• one kilogram of turkey;
• two tablespoons of sour cream with a fat content of at least 10%;
• two tablespoons of sauce;
• one onion;
• three cloves of garlic;
• salt, pepper - to taste.

Carefully cut the turkey fillet into small slices and simmer in a frying pan for a quarter of an hour. Sliced onions add to the fillet, continuing to simmer for another five minutes until quite tender. Chop the garlic as finely as possible and also add it to the frying pan with the meat and onions.

The final touch is sour cream and spices. It can be salt, pepper, soy sauce. Mix everything thoroughly, add boiled water, this is necessary for the sauce to be quite liquid, continue to simmer for another ten minutes until completely thickened.

This is the optimal recipe when you are struggling with what to cook quickly from turkey fillet. Absolutely any side dish will suit the dish.

Option with oven

If you have enough time that you can devote to cooking, then it will be useful to learn how to cook turkey fillet in the oven.

To do this, take:

• one kilogram of turkey meat;
• 50 ml lemon juice;
• salt and pepper - to taste;
• three cloves of garlic;
• 50 grams of soy sauce.

To begin with, wash the meat well and thoroughly, since it will not be possible to cook turkey meat without observing this condition.

At the same time, prepare the marinade. To do this, mix soy sauce and spices. You can expand their list, focusing solely on your own taste. Add finely chopped garlic and lemon juice to the marinade.

Now place the meat in a deep container and fill it with marinade. Leave it to lie like this for at least a few hours. It is recommended to turn the turkey over from time to time so that it is thoroughly marinated on all sides.

Now we put the meat in a sleeve and send it to a preheated oven. The temperature should be about 200 degrees. The fillet should be baked for about forty minutes. Now from this article you have learned how to cook turkey in a tasty and unusual way.

Turkey breast

There is another popular option for how to cook turkey quickly and tasty. This is the breast of a bird. It should be remembered that chicken and turkey breast are significantly different from each other, so when cooking you must adhere to certain rules.

One of the main ones says that the breast must be in maximum quantity liquids. By the way, there are several ways to cook turkey breast. This can be done in a slow cooker or oven.

Naturally, it’s easiest to cook in a slow cooker. You just need to make sure that the piece is sufficiently moistened, then it will be guaranteed to be delicious. Place a jar of your favorite broth and vegetables in the multicooker bowl, season with pepper and salt. Set the timer to low temperature for two to three hours.

If you are concerned about how to cook turkey meat in the oven, be sure to periodically pour broth over it, and to retain moisture, it is recommended to cover the baking dish or pan with a regular lid. It is best to cook at low temperatures too. This way you will achieve maximum juiciness and tenderness of the dish.

Also, before putting the turkey breast in the oven, marinate it for a few hours. Ideally, get a special culinary thermometer to measure the temperature inside the product. For turkey breast optimal indicators are 160-165 degrees. If the temperature rises to 170, the meat will become dry and tough. To measure the temperature of the meat, insert the tip of the thermometer into the thickest part of the breast. It's best if you manage to pierce it right through.

In stores today you can find minced meat from poultry, which is the subject of our article. If you are wondering, you will find the answer in this material.

There are many original recipes, for example, meatballs in tomato sauce. For six servings, take:

• one piece of white bread;
• 50 ml milk;
• half a kilogram of ground turkey;
• a bunch of fresh parsley;
• 200 g frozen spinach;
• a quarter glass of olive oil;
• one onion;
• two cloves of garlic;
• one carrot;
• 300 grams of tomato sauce;
• pepper and salt - to taste.

So, thoroughly soak a piece of bread in milk, mix the minced meat with it. Add chopped parsley and previously thawed spinach to the same mixture. Season with salt and pepper. Form small and neat meatballs.

Chefs advise frying in olive oil for three minutes on each side. After this, remove them from the pan and leave to cool. Fry the garlic and onion in the remaining oil. Add diced carrots. When the onion is browned, add tomato sauce, let it boil and start simmering the meatballs for a quarter of an hour.

Lazy cabbage rolls

You will be surprised, but you can even cook ground turkey from lazy cabbage rolls. To do this you need:

• half a kilogram of minced meat;
• one kilogram of cabbage;
• one carrot;
• 100 grams of short grain rice (you can take rice in a bag);
• one onion;
• one chicken egg;
• two tablespoons tomato paste(it can be replaced with ketchup);
• 300 grams of sour cream;
• 70 grams of hard cheese.

Mix the minced meat with rice, adding grated carrots, as well as lightly boiled cabbage and a little onion. If desired, you can chop the cabbage in a food processor.

Mix this mixture thoroughly, adding egg and spices. After forming small cutlets, place them on a baking sheet. You can sprinkle them on top with a mixture of garlic and grated cheese.

Mix sour cream with tomato paste, place one spoon of this mixture on each of the cutlets. Place the dish in the oven for 25 minutes.

Turkey liver

In this article you will also find a recipe for how to cook turkey liver. Classic recipe with onions and sour cream.

For 700 grams of liver you will need:

• three onions;
• three tablespoons of sour cream;
• salt and other spices - to taste;
• vegetable oil (you will need it for frying).

Finely chop the onion and fry it a little in a frying pan. The liver should be washed with running water and cut into small pieces. By the way, this is very convenient to do. There are no veins or films in the turkey liver that have to be removed additionally. As soon as the onion in the frying pan begins to turn yellow, we send the liver to it. On high fire fry for about ten minutes until a characteristic crust appears.

After this, reduce the heat so that it cooks completely. Next, add spices, salt and sour cream. Simmer for another five minutes until full readiness and serve it on the table.

A special place on festive table always takes a meat dish. In most cases, pork or chicken is used for this. But to truly surprise your guests, it’s better to choose something unusual. In this article, we'll show you how to cook a whole turkey so it's tender and juicy.

Turkey meat has a large number useful vitamins. It is non-greasy and is often recommended as dietary food patients with various diseases. Due to great content iron and minerals, it is used as the first complementary food for babies up to one year old. Therefore, a dish made from such meat will not only be tasty, but also healthy.

Let's start by figuring out how to choose quality meat. Of course, you won't be able to walk with special device, measuring the amount of nitrates and pesticides in the carcass.

Let's look point by point at what you should pay attention to when buying fresh turkey in a store or market:
First of all, we look at the skin. It should be smooth and have a natural light shade. Please note that a slippery coating indicates a stale product, so you should not buy it, even if the price seems very attractive to you. Most likely this is a trick with a dubious discount in order to quickly sell stale meat. This is especially important when cooking.

A fresh turkey carcass should be firm and very dense. Don’t be lazy to press on the meat; it should quickly return to its previous shape.

A recently skinned carcass has a light pink comb, but the legs are gray and dry.

If you are going to cook even for a very impressive company, you should not look for a large turkey. It's better to take several small ones. Otherwise, you risk buying old poultry and meat, no matter how hard you try it will turn out tough. The optimal carcass size is 5-10 kg. This may well be enough for a company of over 10 people.

You should not buy a carcass for “spare”. So that fresh meat retains everything beneficial properties take the turkey 2 days before the holiday. After thoroughly washing, drying and wrapping the bird in foil, you can keep it in the refrigerator until day X.

There are a lot of options for cooking turkey. Tender meat is suitable for frying, boiling, stewing. But on the holiday table, a whole cooked turkey will look more impressive. Poultry meat also goes well with almost all products: vegetables, fruits - you can choose a recipe depending on your family’s preferences.

One of the main secrets of cooking delicious turkey- give it juiciness. The meat itself, like any other bird, is rather dry. No wonder many nutritionists recommend it during diets. But on the holiday table you can slightly pamper yourself with a juicy, moderately fatty bird. There are several ways to do this. Stuff the turkey, basting it periodically with fat while cooking. But the most interesting way melt the butter, pump it into the syringe and then pierce the carcass in different places and thus inject fat into the meat. In addition, you should take care of your own fat, which is on the meat itself. If you take a frozen turkey, you should never defrost it at room temperature. This way the fat will go away along with the water. It is better to leave the carcass in the refrigerator, so it will remain chilled and retain all the juices.

1. A traditional recipe that will reveal the taste of meat without weighing it down with flavoring additives.

For this dish you will need:
turkey carcass (about 5 kg);
butter -175 gr;
1 onion;
salt, pepper and rosemary (you can add other spices at your discretion)

Before cooking, the carcass must be thoroughly washed, all feathers removed and dried. Grind the butter (you can use a grater) and mix with salt, pepper and. Gently pull the skin away from the meat and place the resulting mixture there. Next, we clean the onion and make a crosswise cut. Place the onion in the belly.

We transfer our carcass to a greased baking sheet and place it in a preheated oven for 2-2.5 hours. Don’t forget to check, because everything depends on the readiness of the dish. By the way, this readiness is very easy to determine: pierce the abdomen with a knife if the juice that comes out is pinkish or red. This means the dish is not ready yet. If the liquid is clear, then the dish is ready and you can remove it from the oven, otherwise the turkey will turn out dry.

2. Stuffed turkey.

Any stuffed dish It’s easy to prepare, and a turkey baked whole and stuffed with various stuffing is spectacular. Fillings can be different: fruit, vegetable, from different cereals, with the addition of mushrooms, etc.

But since in 2016 it is common to eat more fresh exotic fruits, we offer you a recipe with just such a filling. For this, you should first marinate the carcass. The marinade is very simple: 30g olive or vegetable oil, spices (oregano, nutmeg, marjoram), 2 medium heads of garlic, salt and ground black pepper. Squeeze the garlic into the oil, add all the spices to the mixture, mix thoroughly and leave the marinade to rest for about 15 minutes. Next, carefully pour it with a spoon onto the previously washed and dried carcass. To ensure that every millimeter of the turkey can be marinated, rub the marinade directly with your hands, not only on the outside, but also on the inside.

Place the carcass in a sleeve and place it in the refrigerator for at least 12 hours.

Let's start preparing the filling. You will need:
jar canned pineapples;
4 cloves of garlic;
1 lemon;
3-4 apples;
2-3 pears;
100g cheese;
50 grams of mayonnaise;
2 sprigs fresh basil;
spices as in the marinade with the addition of nutmeg, salt and pepper to taste.

We cut the basil, peel the garlic, but leave the cloves whole. Cut the fruit into small pieces. Place the ingredients in one cup, add mayonnaise, salt, pepper and spices, mix thoroughly. Rub it and add it to our filling.

To make it easier, fill the turkey belly with your hands. ready-made filling. We pin it with toothpicks or sew the belly together so that the filling remains inside. Carefully wrap the carcass in foil and bake in a preheated oven at 2000 for about 30 minutes.

Then reduce the stove to 1800 and leave to bake until done. When the juice from the belly is clear, then open the foil and set the timer for another 30 minutes. Important point: every 5 minutes you should remove it from the oven and pour over the released juice.

The problem of all housewives, how to cook tasty, tender meat, was solved in an instant, as soon as they came up with a universal remedy - the sleeve. Therefore, how to cook a whole turkey so that it is tender and juicy in the sleeve is a question that does not require much effort.

Poultry meat goes well together, and we offer you a turkey recipe with this particular dry fruit.

This recipe requires the following set of ingredients:
small turkey, about 4 kg;
seasoning for meat, salt and pepper;
apples (preferably golden) – 1 kg;
pitted prunes 200g;
butter – 50g;
vegetable oil – 3 tbsp.

Traditionally, before cooking, we properly prepare the carcass. To prevent the meat from becoming bland, rub the carcass with spices mixed with salt and pepper and diluted with vegetable oil. For the turkey to breed in own juice It’s better to wrap it in cling film and leave it in the refrigerator overnight. This way the meat will be saturated with all the aromas, and due to the cling film, it will not absorb unnecessary aromas of products stored in the refrigerator.

Pour boiling water over the prunes and leave to steam. Apples can be peeled or left. Wash and cut into cubes. We stuff the belly of the pickled carcass with apples, then sew it up with food thread or simply pin it with toothpicks.

On the carcass we make cuts along the entire size according to the number of prunes. Salt and pepper the “pockets” and pack one prune and a piece of butter into them. Place everything in a bag and put it in the oven. It must be heated to 2000, then bake for 90 minutes. After that, you need to take out the turkey and cut the sleeve. Juice should stand out on the baking sheet; you must pour it over the carcass and do this periodically until the “bird” is completely browned. Carefully place the turkey on a flat plate, garnish with orange and lemon slices, rosemary and basil sprigs. All guests will be delighted with such a culinary delight.

How to cook turkey in the oven

Ideal option Cooking poultry is considered if you bake the turkey in the oven. Uniform distribution of temperature will allow the meat to fry well and get a golden brown crust on top, which will retain the internal juice. To make your dish perfect, use a few simple practical advice, which can be found below. Collection interesting recipes will help you decide how to bake a turkey in different ways.

How long to bake

The cooking time will depend on the size of the portions and their quantity, therefore, cooking a whole bird in the oven will take more than an hour and a half. Pre-marinated meat will cook faster; using foil or a sleeve increases the baking speed.

The speed of the baking process may be affected by the model household appliances, inside which the carcass will be cooked: you should take into account the number of minutes for heating the oven. According to average data, if you take a whole bird carcass as a starting point, it will take about one to two hours. For each recipe, an approximate period of time is indicated in which the dish will be ready; for every half a kilo of meat, approximately 20 minutes are given.

How to marinate

Recipes with photos

A simple recipe that even a novice cook can handle. The taste of the dish is reminiscent of traditional pork kebab. While the turkey is roasting, use the time to prepare a delicious cranberry sauce, the method for preparing it is indicated in the recipe. This dish with a whole roasted turkey will become the centerpiece of the table.

Ingredients:

• fresh turkey – 1 piece (2.2-2.8 kg);
• olive oil – 3 tablespoons;
• softened butter – 3 tablespoons;
• onion - 1 medium size;
• pepper spicy pod– to taste;
• carrots - 1 medium size;
• ground black pepper – 1 teaspoon;
• greens (rosemary, parsley);
• lemon – 1 piece;
• salt;
• cranberries – 300 g;
• sugar – 1 glass;
• water – 75-90 ml.

Cooking method:

1. Rinse the prepared turkey carcass well on top and inside under running water. Dry on all sides with a paper towel.
2. Peel the vegetables. Cut the carrots lengthwise into long strips and the onion into half rings. Place the bird inside, adding sprigs of herbs to the vegetables. Cover the entrance with a piece of foil, which will prevent the filling from burning.
3. Tie the legs with a thick thread so that they can be preserved during the baking process. beautiful shape. It is recommended to fasten the entire carcass along the longitudinal line in the same way.
4. Rub the outer surface with a mixture of salt and ground pepper.
5. Having placed the carcass on a baking sheet onto which excess melted fat will drain, pour it with a mixture prepared from lemon juice, olive and butter.
6. The first baking stage should last about 20 minutes at a temperature of 200-210. Reducing the heat setting to 160, leave the turkey inside the warm oven for another couple of hours until fully cooked.
7. cranberry sauce easy to prepare by combining berries, sugar, water, lemon juice and hot pepper, boiling the mixture for 5-7 minutes and grinding with a blender.

In foil

Using food foil For the turkey roasting process, you can reduce the cooking time. Thanks to the reflective properties, a higher temperature is created inside the bird, eliminating burning. Turkey baked in foil has juicy flesh and rich flavor. For education golden brown crust At the end of the process, the foil can be unrolled.

Ingredients:

• turkey fillet – 800 g-1 kg;
• soy sauce – 6 tablespoons;
• spices for white meat– 4 teaspoons;
• salt.

Cooking method:

1. Rinse the fillet pieces well and remove excess moisture with a paper towel. Use the sharp end of a knife to make cuts inside the meat, where to place part of the spice mixture.
2. Use the remaining spices for the surface of the fillet.
3. Place the pieces of meat in a bowl and pour in soy sauce so that the entire surface of the fillet is covered with liquid. Refrigerate for 3-4 hours.
4. After marinating is complete, wrap each piece separately in foil.
5. The oven should be heated to 210-220 degrees. Place the turkey fillet in foil on a baking sheet and set the baking time for 50-55 minutes.
6. To obtain a golden brown crust, 5-7 minutes before the end of the process, unroll the top layer of foil.

Up your sleeve

It will turn out tasty and beautiful if you cut medallions from the fillet. Turkey in the oven in a baking sleeve turns out very juicy and aromatic. Portioned even pieces meat fillet bake evenly thanks to the protective film. A mixture of cheese, honey and seasonings will give special taste qualities and the aroma of the prepared dish. The dish will be relevant on the table at any time of the year.

Ingredients:

• turkey medallions – 6-7 pieces;
• liquid bee honey – 1 tablespoon;
• mixture of ground peppers – ½ teaspoon;
• salt;
• garlic – 1 clove;
• dried rosemary – 1 spoon (tbsp.);
• balsamic vinegar – 2-2.5 tbsp. spoons;
• grated cheese (Parmesan) – 6-7 tbsp. spoons

Cooking method:

1. Rinse the medallions, dry with a towel, and place in a baking bag.
2. Mix grated cheese, chopped garlic clove, pepper, salt, dried seasoning, vinegar and honey.
3. Place the mixture in the sleeve of the medallions and shake well several times, securing the edge.
4. Place in the cold for 50-60 minutes for quality marinating.
5. Without removing the medallions from the sleeve, place on a baking sheet and place in the oven for 40-45 minutes, preheat to 200 degrees. Make 1-2 small punctures on the top of the sleeve.
6. A dish prepared in this way will be in perfect harmony with mashed potatoes, boiled rice or fresh vegetables.

Turkey thigh

Simple basic recipe cooking turkey in the oven, which even a novice cook can handle. More experienced housewives They can independently add various seasonings, marinades or spices to the proposed method at their discretion. Each type added dried herbs or pepper will make the taste of meat especially interesting and unique.

Ingredients:

• turkey thighs – 4 pieces;
• salt;
• ground black pepper;
• greens (sage, basil, cilantro, dill);
• softened butter – 6-7 tablespoons.

Cooking method:

1. Rinse the portioned thighs under running water, removing any remaining feathers from the skin.
2. Dry the surface with paper napkins or a towel.
3. Rub with salt and pepper on all sides. Place the greens and a little butter under the skin.
4. Grease a baking sheet with oil and place thighs.
5. Bake turkey thigh fillet in the oven at 180-190 degrees for 30-35 minutes.
6. Check readiness in this way: pierce the thighs with the tip of a knife. The juice of the finished dish should not be pink or red.

Breast

Some housewives avoid cooking breasts in the oven, fearing that the meat will be dry and not tasty. The proposed recipe, despite its simplicity, will help you cope with the preparation of the dish and get a wonderful taste. The result will exceed all expectations; the breast will turn out juicy, soft, with the aroma of herbs and spices, which will add a special piquancy.

Ingredients:

• breast fillet – 0.9-1.1 kg;
• salt;
• ground white pepper;
• rosemary.

Cooking method:

1. Sprinkle well-washed turkey breasts generously with salt, pepper and rosemary, after removing excess water.
2. Place the breast pieces in a sleeve and, securing both sides, leave for an hour at room temperature. During this time, the meat will absorb required quantity salt, spices and marinates well.
3. Place the sleeve on a baking sheet and place in hot oven(preheat in advance to 220 degrees) for 25-30 minutes. After the time has passed, there is no need to rush to remove the turkey from the oven and sleeve. A gradual decrease in temperature and a protective film will prevent the natural juice from evaporating. After a couple of hours, the cooked pastrami can be cut and placed on a dish, garnished with sprigs of herbs.

Buzhenina

Turkey roast that has been cooked in the oven will look great on the holiday table. It can be flavored with different seasonings and have fillings, which, when cut, will give the dish originality. It is recommended to try one of the options for preparing turkey boiled pork with the addition of dried herbs and French mustard.

Ingredients:

• fillet – about 1 kg;
• ground pepper;
• salt;
• french mustard– 2-3 spoons;
• Provençal, Mediterranean dried herbs;
• garlic - several medium cloves;

Cooking method:

1. For boiled pork, it is advisable to choose a thick part of the fillet, wash it well and dry it.
2. Make numerous more cuts around the circumference and on the sides, where to insert thin strips of garlic. The greater their number, the more piquant the meat will be.
3. Top the poultry pieces with a mixture of salt, dried herbs and pepper. Spread with mustard. Having covered cling film, put it in the refrigerator for a couple of hours.
4. Place the marinated meat on a piece of foil and wrap it in the shape of an envelope, bringing the edges together tightly.
5. Heat the oven to 210-220 degrees, place the envelopes on a baking sheet and bake for about half an hour.
6. Unfold the foil after the boiled pork has cooled.

Steak

Based on steak, you can make original baskets with filling that will decorate any table, even New Year’s or wedding. You can use a grill instead of an oven. Any vegetables at the hostess' discretion are suitable for the filling. The combination of turkey meat with mushrooms will add zest. Find out how to cook this unusual delicious dish.

Ingredients:

• turkey steaks – 8-10 pieces;
• fresh champignons – 250-300 g;
• medium carrots - 1 piece;
• eggplant – 1 piece;
• onions – 1-2 pieces;
• cheese durum varieties– 150 -200 g;
• mayonnaise – 100 g;
• salt, seasonings.

Cooking method:

1. Start preparing 2-4 hours before baking. To do this, rub washed and dried steaks with salt, spices, and coat with mayonnaise or sour cream. Leave for several hours to marinate.
2. During this time, you can prepare the filling for the baskets. Wash and peel onions, mushrooms, carrots. Cut the eggplant into cubes, add salt to remove bitterness, and after 10-15 minutes drain the resulting water. Grate the root vegetable coarse grater, finely chop the onion and champignons. Fry everything in vegetable oil until golden brown.
3. Place the marinated steaks on a baking sheet greased with vegetable oil and place on the middle shelf of the oven at 200 degrees. After 30 minutes of frying, the edges of the steaks will rise, giving them a basket-like appearance.
4. Place a fried mixture of vegetables and mushrooms on each serving of steak. Sprinkle with grated cheese and put back in the oven for 10 minutes. Serve hot.

With potatoes

Deliciously cooked turkey baked in the oven with potatoes is very simple, quick and has an unsurpassed taste. It is prepared in the same way both in the sleeve and inside clay pot. Using heat-resistant film will speed up the cooking process meat dish with potatoes. When using pots, it is recommended to remove the lid to crust the top layer.

Ingredients:

• fillet – 500 -600 g;
• potatoes – 800 g – 1100 g;
• salt;
• green;
• spices to taste.

Cooking method:

1. Cut the meat into medium-sized pieces (2-3 cm), rinse, and allow the water to drain.
2. After peeling the potatoes, cut them into pieces equal in size to the meat pieces.
3. Put everything in a baking bag, add spices, salt, chopped herbs. Shake well several times and tie the edge tightly.
4. Place on a baking sheet and poke a couple of small holes.
5. Place the meat and potatoes in a hot oven (about 190 degrees) for 45-55 minutes. The juice released by the meat will saturate the potato pieces and add a special flavor to the dish.

Cutlets

For cutlets, shin meat is better suited, then they will be very juicy and look like beef. The process of preparing a dish from dietary meat not much different from the traditional one. Baked turkey cutlets are easily accepted by the body and are recommended for people who want to reduce their overweight, but are not ready to limit their meat consumption.

Ingredients:

• boneless meat – 1 kg;
• egg – 2 pcs.;
• onion – 1 pc.;
• white bread;
• flour for breading;
• vegetable oil;
• salt.

Cooking method:

1. Rinse the meat first, soak the bread in milk or water, and peel the onion.
2. Grind the turkey meat and onions in a meat grinder.
3. Add salt, eggs, and soaked bread to the resulting minced meat. Mix everything.
4. Form into medium-sized round balls and roll them in flour.
5. Place on a baking sheet. Turkey cutlets turn out juicy and golden brown. Baked at a temperature of 220 degrees. Check readiness by using a skewer: clear juice released at the puncture site indicates the cutlets are fully prepared.

Filled rolls

Turkey roll may have different fillings: onions with carrots, prunes, eggs. Try one of holiday options, which can become the main dish on the table. Don’t forget to decorate the turkey rolls beautifully laid out on a flat dish with sprigs of herbs, which will go well with the light meat and dark prune filling not only in appearance, but also in taste.

Ingredients:

• Turkey escalope fillet – 800-900 g;
• sun-dried prunes – 150-200 g;
• salt, spices.

Cooking method:

1. Sirloin cut into portions as for an escalope and use a hammer to make thin chops. Rinse and allow time for the water to drain.
2. Roll each piece in a mixture of salt and seasonings.
3. Keep prunes in for 10-15 minutes hot water for steaming. Cut into strips.
4. Stuff, placing prunes on prepared meat “pancakes”. Twist the rolls and secure them with a skewer or thick thread.
5. Place on a baking sheet with vegetable oil and bake at 180 degrees.

With apples

The recipe for preparing a wonderful turkey fillet with apples in the oven is ideal for the New Year or Christmas holidays. The dish will become a table decoration; it looks beautiful and bright in the photo. The recipe is identical to the preparation Peking duck, which many consider a delicacy. Without much effort, please your loved ones with turkey meat prepared according to the proposed recipe.

Ingredients:

• fillet – 1.2-1.5 kg;
• green apples – 2-3 pieces;
• honey – 2-3 tablespoons;
• garlic – 3-4 cloves;
• ginger, black pepper, ground nutmeg - 1 teaspoon each;
• mustard powder– 0.5 teaspoon;
• olive oil – 5-6 tablespoons;
• salt.

Cooking method:

1. Wash the turkey fillet and cut into large pieces (4-6 cm). Beat a little, salt and sprinkle with pepper.
2. Prepare the marinade by mixing ground ginger, nutmeg, mustard powder, crushed garlic, honey, olive oil. Place pieces of turkey fillet in it for several hours.
3. Place pieces of meat on a dry baking sheet, place apples cut into slices on top, which can be combined with pineapple and pumpkin. Pour in the remaining marinade.
4. The oven should be very hot (220-230 degrees). Bake for about 30-40 minutes.

A few tips on how to cook turkey in the oven so that the meat is not tough and dry will help many housewives who decide to decorate their table with such a chic dish:

• the poultry should only be fresh; frozen meat is not suitable for cooking in the oven;
• if the size of the carcass is large, it may not bake well, so it is worth cutting the bird into fillets, drumsticks, and wings;
• use foil or a special sleeve during baking;
• the use of marinades will allow the meat not to lose its juiciness;
• keep an eye on temperature conditions ovens.

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