What to cook with turkey meat quickly. Boiled turkey - dietary bird can be delicious! Recipes for excellent boiled turkey, as well as cooking secrets

Preparing turkey shish kebab:

1. Rinse the fillet, dry it, cut it across the grain into large pieces.
2. Peel the onion, wash and cut into rings.
3. In a deep bowl, mix the meat with onions.
4. Mix wine, vinegar, oil, salt and pepper.
5. Pour the sauce over the fillet, cover the container with cling film, shake the food well to distribute the marinade.
6. Leave the meat for 4-5 hours in a cool place.
7. Thread the meat onto wooden sticks, previously soaked in water, and place them on a baking sheet so that the skewers lie on its sides.
8. Cook the kebab in an oven preheated to 190 degrees for about 25 minutes.

Delicious turkey fillet dish: roll with nut filling

Turkey meat is already tasty in itself, but to complement its taste and add piquancy, you can prepare an amazing dish - a roll with nut filling. It is served hot as a main dish, or cut into thin slices as an appetizer.

Ingredients:

• Turkey breasts - 3 kg
• Bacon - 20 thin slices
• Butter - 20 g
• Smoked brisket - 140 g
• Pine nuts - 50 g
• Onion - 2 pcs.
• Olive oil - 1 tbsp.
• Garlic - 4 cloves
• Lemon zest - 2 pcs.
• Parsley - bunch
• Breadcrumbs - 100 g
• Salt and pepper - to taste

1. In a frying pan in melted butter and olive oil, fry the chopped onion and brisket until golden. Add nuts, chopped garlic, parsley, lemon zest and fry for 1 minute. Mix the products with breadcrumbs, salt and pepper.
2. Grease the foil butter and place the bacon slices perpendicularly.
3. Do not cut the fillet completely in the middle and open it. Pound it a little to make a rectangular piece about 5cm thick and place it on top of the bacon.
4. Place the stuffing in the middle of the turkey and fold the edges of the meat inward.
5. Wrap the roll in bacon, tie with twine, wrap in foil and place on a baking sheet. Place the roll in a preheated oven at 190°C for 2 hours.

Simple turkey fillet dishes: stew in sour cream

Ingredients:

• Turkey fillet - 400 g
• Onion - 1 pc.
• Sour cream - 3 tbsp.
• Sunflower oil - 50 ml
• Flour - 1.5 tbsp.
• Salt and pepper - to taste

1. Place the breasts cut into medium pieces and chopped onion into the oil heated in a frying pan. Fry until golden brown.
2. Sprinkle the food with flour, pour in sour cream, pepper and salt.
3. Pour in 200 ml hot water and mix thoroughly.
4. Cover the pan with a lid and simmer the dish over low heat for 15 minutes.

Turkey fillet in the oven

Ingredients:

• Turkey fillet - 700 g
• Soy sauce - 5 tbsp.
• Any favorite spices for marinade - 3 tsp.
• Salt and pepper - to taste

1. Wash the breast, pat dry with a paper towel and use a knife to make punctures so that the meat is better soaked.
2. Coat the turkey with spices and soy sauce.
3. Wrap the fillet in foil and leave to marinate for 3 hours.
4. Without unfolding the foil, bake the meat in an oven preheated to 220 degrees for 40 minutes.

Turkey fillet in a slow cooker

Ingredients:

• Turkey fillet - 500 g
• Onion - 1 pc.
• Sugar - 2 tsp.
• Soy sauce - 6 tbsp.
• Salt - to taste
• Vegetable oil - 2 tbsp.

1. Cut the fillet into arbitrary pieces. Peel and chop the onion.
2. Mix soy sauce with salt, sugar and 5 tbsp. filtered water.
3. In the multicooker, set the “baking” mode and fry the meat and onions in oil.
4. After 5-7 minutes, drain the soy sauce.
5. Close the lid and set the timer for 40 minutes.
6. After the signal, place the food on a plate and sprinkle with chopped green onions.

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 pleasant 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 fry 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 richer. The carcass is marinated for 2 to 4 days, depending on the size. The marinade can simply serve salty 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 White 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.

Some oatmeal.

Cooking method:

The cooking process begins by marinating the turkey according to one of the above principles. The fillet is not cut very well large pieces and placed in the marinade. Then, when the marinating process is over, you can start preparing the dish itself. Before adding the turkey pieces to the pan, coarse grater you need to grate (or just finely chop) the onion, mix it with egg, flour and mayonnaise, add vegetable oil to the mixture, pepper and salt. The resulting mass is poured over 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 the frying pan, pour two tablespoons of any vegetable oil into it, and bread the fillet pieces in oatmeal, place the turkey in the 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 is useful and quite dietary dish Turkey 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, which is found on the farm). Dip the chops into the mixture of egg 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: mix olive oil and balsamic vinegar and soy sauce, 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 pan-fry the savory turkey, you'll want to preheat the pan with olive oil over low or medium heat and place 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:

Sirloin turkey: 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 ready, mix them together and fry 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 after 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 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 Bell 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 a dark golden color.

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, simmer the dish under the lid over low heat, adding ordinary 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 remaining liquid 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.

Large pieces It is better to baste the meat of this bird during frying." 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.

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. You can cook turkey meat different ways: fry, boil, stew, bake. All these methods have advantages and disadvantages, but baking is recognized as one of best methods cooking products. When roasting a turkey, you can ensure that it cooks well and remains juicy, even if you cook it whole. In addition, if you wish, you can get golden brown crust, much more appetizing than when fried. 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 thaw it, which will not have the best effect on its organoleptic qualities. ready-made 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 meat turkeys 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. For education delicious crust Oil 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 it will work full meal. Other recipes make cold turkey appetizers.

Whole roasted turkey

• turkey – 4 kg;
• onion– 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 until the bulk ingredients dissolve.
• 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 not 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 festive table whole or cut into pieces. 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;
• spicy Bell pepper(optional) – 1 piece;
• 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 the turkey fillet in soy sauce within 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 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 hot snack to the festive 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 the mixture provencal 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:

• Pour dried pitted prunes 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. Roasted turkey can be served as cold appetizer or as a main course - it depends on the recipe. If everything is done correctly, the meat will be tender and juicy.

I'll tell you a secret: turkey fillet - perfect product for a family dinner, hearty, tasty and healthy. Tender meat charges you with vitamins and energy. It contains almost twice as much iron as beef. Turkey is not inferior in phosphorus content sea ​​fish. In addition, it promotes weight loss, is low in calories, and does not cause allergies.

We cannot remain silent about the rejuvenating and tonic effect; it is provided by selenium present in meat. And finally, another important advantage of turkey fillet. Recipes for how to cook deliciously delicious dishes, will take up a maximum of half an hour of precious evening time. Dinner on a quick fix can be built using .

Fried and stewed meat

Turkey in sour cream sauce

700 g chopped turkey fillet in a frying pan with melted butter, salt and sprinkle with spices (ground nutmeg, cinnamon). For the sauce, wash seedless raisins (50 g) and boil them in 150 ml of water. Add a teaspoon of flour fried in cow butter until golden brown, mix well so that no lumps form. Dilute with a glass of sour cream. Pour the resulting sauce fried fillet. Simmer over low heat for 35 minutes. Serve with rice and lettuce.

Turkey with mushrooms Stroganoff style

Meat, preferably darker, from the legs, (400 g) cut into narrow strips, simmer in butter. Chop, not very finely, one onion and 150 g of fresh or frozen porcini mushrooms. Place in a saucepan with the turkey and simmer, covered, until done. Add 4 tablespoons of full-fat sour cream and one tablespoon of mustard, salt and pepper to taste. Bring to a boil, reduce heat to medium, turn off after 5 minutes. Garnish with boiled or baked potatoes, chopped herbs, fresh or pickled cucumbers.

Turkey fillet with green beans




Brown the turkey fillet pieces in a frying pan. Divide bean pods (300 g) into 2-3 parts, boil until soft in salted water. Vegetable broth There is no need to pour it out, it will be useful for stewing. Peel and chop a couple of medium onions and two cloves of garlic. Wash and cut 3 ripe tomatoes. Add vegetables to the meat, lightly fry, season with salt, pepper, cilantro and parsley. Pour in half a glass of the broth in which the beans were cooked and simmer for a quarter of an hour. The dish turns out to be surprisingly aromatic, light, and dietary.

Nuggets in crispy breading

How to cook breaded turkey fillet, homemade nuggets that kids love? Very simple, and, most importantly, fast. First, decide what you will coat the meat in. There are several compositions to choose from: crushed crackers, nuts, sesame seed, corn and oat flakes.

We recommend taking a kilogram of fillet so that there is enough for everyone, cut into bars, and lightly beat. Grate onion (1 piece), mix it with raw chicken egg, 4 tablespoons of mayonnaise. Add a tablespoon of flour to the mixture and sunflower oil(flavorless), salt, pepper. Pour it over the prepared meat and marinate for an hour at room temperature. Bread in oatmeal, fry the nuggets in heated vegetable oil. Tasty!

Spicy turkey in soy sauce

Turkey fillet - in the oven

Turkey fillet: recipes for how to deliciously cook this bird contain some secrets. The meat will not be dry if you place it in a special baking bag, in foil, and cover it with vegetables or juicy fruits (apples, pears, oranges). It is not recommended to subject it to prolonged heat treatment. Portioned pieces are kept in the oven for 25 minutes, rolls are not more than an hour, periodically pouring the released juice.

Turkey aromatic with rosemary

The simplest turkey fillet dish in the oven. Wash breast without bones and skin (1 kg), dry with a napkin, rub with salt, white pepper and rosemary powder. Wrap tightly in food foil, put in a metal form. Place in an oven preheated to 200 degrees. Turn off after 30 minutes, but leave the meat in the oven for 2 hours. It is not recommended to even open the door at this time. The baked fillet is eaten both hot and cold. They make sandwiches and add them to salads.

By the way, you can cook the breast in the sleeve. In this case, it is placed in a still cold oven and baked for exactly an hour. Instead of rosemary, the meat can be flavored with garlic and red pepper or hot adjika.

Turkey fillet in kefir marinade

Pork, lamb, excellent kebab comes out. How to cook turkey fillet in the oven in a similar way? Mix half a liter of 1% kefir with 3 tablespoons of lemon juice, salt, spices and herbs optionally. Prick poultry meat (1.5 kg) in several places with a sharp knife and immerse it in the prepared marinade for 4 hours, or longer.

Then bake the turkey fillet in the oven, wrapped in foil. It will be ready in 25 minutes. Cut the meat into portioned pieces, place a mug of tomatoes and mozzarella on each one. Place back in the oven for 3 minutes until the cheese has melted.

Breast, stuffed with prunes and honey mushrooms

For the filling, defrost 200 g of honey mushrooms. If the mushrooms are large, chop them like onions (70 g), prunes (100 g) and garlic (2 cloves). First fry the mushrooms, after 3-4 minutes season them with chopped garlic and dried thyme. Then add the onion (in half rings), and finally, the prunes in strips.

Rub the breast (600-700 g) with salt and pepper. Make a deep cut, like a pocket. Place the filling of honey mushrooms and prunes into it, securing it with toothpicks. Wrap the stuffed meat in foil and bake at 200 degrees for an hour. By the way, it is recommended to baste the turkey fillet with the juice that has been released from time to time. At the end of cooking, about 15-20 minutes, the foil should be opened so that the meat is browned.

Turkey steaks with potatoes and cheese

Cut turkey fillet (700 g) across the grain into portions about a centimeter thick. Beat a little to soften, sprinkle with spices. Fry the steaks on both sides. Sauté onion rings (1 onion) in the same oil. Boil seven medium potatoes until half cooked. Cut into circles, like one large tomato.

Grease the bottom and walls of the mold with vegetable oil. Place the meat in the first layer, flow - fried onion, potatoes and tomatoes. Pour sour cream (70 g) or mayonnaise on top, cover with grated cheese (100 g). At a temperature of 220 degrees, turkey fillet in the oven with a side dish is cooked for 35 minutes.

Breast in bacon

Turkey fillet, approximately 1 kg, divided into strips 2 by 6 cm. Soak in soy sauce (5 tablespoons), to which add salt, black or red pepper, chopped parsley and basil, garlic (3 cloves). The meat is marinated for at least 20 minutes. Then the bars are wrapped with bacon ribbons. And place them in rows on a small baking sheet. Keep in the oven for 40 minutes. Smoked flavor elegant, melt-in-your-mouth rolls will surprise your family.

There's still plenty of turkey fillet variety of dishes You can prepare: appetizers, salads, soups, cutlets. Do you like to do magic in the kitchen? Check out other recipes on the site. For example,

Questions about how to cook turkey breast tender and juicy are natural when dealing with such lean meat. Turkey fillet is different though high content protein, but contains absolutely no fat, and therefore is very difficult to eat, especially if you prepare it incorrectly. We will reveal the secrets of preserving the juiciness of the bird in the following recipes.

How to keep your turkey tender and juicy?

The most obvious way to add juiciness to a dish is to add fat to its composition. Yes, this is not the most pleasant option for those who eat turkey while on a diet, but as a dish for dinner will do Great.

Ingredients:

• turkey fillet - 1.2 kg;
• - 45 g;
• lemon - 1/3 pcs.;
• garlic - 1/2 head;
• dry white wine - 180 ml;
• thyme sprigs - 4-5 pcs.

Preparation

Before you can make turkey fillet tender and juicy, you need to prepare it. After rinsing the pulp, it is cleaned of possible films and veins, dried and rubbed with oil. We will use not ordinary, but flavored oil (it can be prepared for future use and stored in freezer). For it, the soft butter itself is ground with a pinch of salt, add lemon juice, garlic puree and thyme. The resulting mixture is distributed over the dried fillet and placed on a baking sheet. The bird is poured with wine on top, and then baked at 200 degrees for half an hour.

Another guarantee of juiciness of the bird is foil or a baking sleeve. Together with oil, this technology will help maintain maximum meat juice and keep the bird soft.

Ingredients:

Preparation

Dry the washed turkey fillet, and then rub with a mixture of salt and paprika and hot sauce. You can leave the piece to marinate for half an hour, and if you don’t have time, then grate it soft oil immediately and wrap with a sheet of foil.

Cooking for this recipe takes place in stages: first, the meat quickly sets into a crust on the outside, while retaining all the juice inside, and therefore the bird is placed in an oven preheated to 210 degrees. Since the meat is delicate, the temperature is immediately lowered to 180 and baked for another 45-55 minutes. It is better to check readiness with a thermometer (not higher than 73 degrees). The finished piece is removed from the foil and then left at room temperature for 10 minutes before slicing.