What to cook with turkey fillet. Grilled Turkey

How to cook a turkey, many housewives who prepare a festive table are interested in. For many years it has been one of the most popular dishes in Western countries, especially in the USA. IN Lately it is gaining popularity in Russia as well. It is very important to prepare and serve it in a special way, because the mood of the whole holiday will depend on it. After all, the turkey is usually cooked as the main decoration. holiday table.

The tradition of cooking turkey

Culinary historians say that women have been interested in how to cook a turkey for thousands of years. This is one of the most popular dishes for the festive table along with roast beef and pork. The tradition has gone since the time of pagan rites of sacrifice.

In many aristocratic families, they preferred to cook poultry for the holiday. But it was not a chicken, like the poor, but a turkey or even a pheasant, a partridge or a 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 it is very difficult to cook a turkey, 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 a turkey before cooking.

It is believed that this process was inspired by the culinary process that is used in the production of kosher products. It is required to remove all the blood, so it is thoroughly soaked in water. It is noted that it is kosher turkeys that are more tender and juicier than ordinary ones.

In this process, it is very important to prepare the right and effective marinade, then you will know exactly how to cook a turkey deliciously. For a marinade on a turkey weighing about four to five kilograms, you should take:

• six liters of water;
• 125 grams of salt;
• three tablespoons of black pepper;
• one cinnamon stick (it should be broken into several pieces);
• 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, and squeeze the juice into the marinade, throw the slices themselves there);
• three stalks of celery (they are cut across into several pieces).

The turkey should be soaked whole in the marinade for three to four days. The greater the weight of the bird, 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're marinating turkey breasts, use a sleeve instead. The main thing - do not pay attention to the fact that there are a lot of components in this composition. If one or two components are not at hand, it's okay, the marinade will still turn out saturated. Let it soak in saline.

After removing the turkey from the refrigerator or cool room, wait until it reaches room temperature, only then rinse the bird in cool water, draining paper towels. Now it can be baked on a baking sheet. Many do not use extra fat, no spices, no special bag sleeves, but just put a little rosemary and sage. The bird itself can be lubricated vegetable oil to make her skin glow.

Cooking turkey drumstick

Turkey drumstick is very popular among meat lovers. lemon soy marinade. To prepare this delicious 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. Previously, it is recommended to marinate it in soy sauce mixed with juice squeezed from a lemon, as well as black pepper and sunflower oil. Note that if you prefer a spicier bird, you can increase the amount of spices by adding your favorites. For example, red hot peppers are suitable.

Two drumsticks of a turkey, as a rule, weigh about one and a half kilograms. They should spend at least 30 minutes in the marinade. In general, the more the better. Turn the shanks occasionally to marinate evenly.

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

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. For this you will need:

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

Do you remember how delicious to cook a turkey? This requires 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, zira, black and red pepper - to taste.

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

Put all the ingredients of the marinade in a blender and mix until smooth. Rub the thigh with this mass, trying to get it under the skin.

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

We put it in the oven on a baking sheet at a temperature of 200 degrees. We cook for about an hour and a half, periodically pouring the juice that stands out.

Checking the doneness of a turkey is very easy. To do this, it is enough to pierce the meat with a knife in the thickest part. The juice that starts to stand out should be clear.

About 40 minutes before cooking, open the foil so that a crispy crust forms on the bird. Here is one of the most best ways how to cook a turkey fast and tasty.

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

• 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 pan for a quarter of an hour. Sliced onion add to the fillet, continuing to simmer for another five minutes, until it is soft enough. Cut the garlic as finely as possible and also add to the pan with 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 so that the sauce turns out to be quite liquid, continue to simmer for another ten minutes until it thickens completely.

This optimal recipe when you are wondering what to cook from turkey fillet quickly. Absolutely any side dish is suitable for the dish.

Oven option

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 work to cook turkey meat without observing this condition.

In the meantime, 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 to the marinade and lemon juice.

Now put the meat in a deep container and fill it with marinade. Leave it like this for at least a few hours. From time to time, it is recommended to turn the turkey over so that it is well marinated on all sides.

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

Turkey breast

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

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

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

If you are concerned about how to cook turkey meat in the oven, then be sure to water it periodically with broth, and in order to retain moisture, it is recommended to cover the baking dish or pan with a regular lid. It is also best to cook at a low temperature. So you will achieve maximum juiciness and tenderness of the dish.

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

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

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

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

So, soak a piece of bread well in milk, mix minced meat with it. Add chopped parsley and pre-thawed spinach to the same mixture. Salt and pepper. Form small and neat meatballs.

Chefs advise frying on olive oil three minutes on each side. After that, 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, pour in tomato sauce, let it boil and start stewing meatballs for a quarter of an hour.

lazy cabbage rolls

You will be surprised, but you can even cook from minced turkey lazy cabbage rolls. For this you need:

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

Mix minced meat with rice, adding grated carrots, as well as slightly boiled cabbage and a little onion. Cabbage, if desired, can be chopped in a food processor.

Mix this mixture thoroughly, adding the egg and spices to it. After forming small cutlets, place them on a baking sheet. Top them with a mixture of garlic and grated cheese.

Mix sour cream with tomato paste, put one tablespoon of this mass on each of the cutlets. We put 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 bulbs;
• 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 a little in a pan. The liver needs to be washed running water and cut into small pieces. By the way, it is very convenient to do this. In the liver of a turkey, there are no veins and films that have to be removed additionally. As soon as the onion in the pan begins to turn yellow, we send the liver to it. Fry over high heat for about ten minutes, so that a characteristic crust appears.

After that, reduce the fire so that it is fried to the end. Next, add spices, salt and sour cream. Simmer for another five minutes fully prepared and serve on the table.

Turkey meat is distinguished by a significant content of vitamins and minerals, it is quite tasty and healthy.

Turkey fillet is perfectly absorbed by the body and is ideal for people who want to maintain their health and improve their figure. Therefore, every hostess in cookbook there should be recipes for turkey fillet dishes.

We have selected for you, our dear readers, the best recipes with this product, but first we will tell you about the properties this meat and the rules of his choice.

The benefits and harms of turkey

You can talk endlessly about the benefits of turkey, one of the main useful features is that this product does not have a very high calorie content and occupies a significant place in proper nutrition.

Breeding turkeys is carried out by specialists and farmers from many countries around the world, because scientists have studied and proved all the advantages and disadvantages of their meat.

Turkey meat contains vitamins A and E and trace elements such as iodine, potassium, calcium, magnesium and many others.

Turkey fillet is a source of protein, there is practically no cholesterol in it, which is favorable for absorption this product organism.

The turkey contains high content sodium, it is higher than in veal or pork. Sodium increases metabolism and improves blood quality. Thanks to this sodium content, meat can not be salted during cooking, which is also its plus.

The fat content of this meat helps the full absorption of calcium. And it is very important for bones.

The use of turkey contributes to the prevention of many diseases.

The harm from turkey meat is minimal, but people with diseased kidneys and gout should not lean on it. Because of high content sodium turkey is not recommended for people with high blood pressure.

Choosing meat: the main rules

Having decided to buy a turkey for dinner, you should determine in favor of which meat to choose - chilled or frozen.

Almost every store has a huge assortment, you can buy a whole turkey or individual pieces: drumstick, thighs, breast, wings, and also in the form of minced meat.

When buying, it is worth evaluating appearance turkey carcasses, ideally it should be plump and fleshy, breasts and legs should be thick. Skin color - light, with a yellowish tinge, without extraneous spots.

Free-range birds are considered especially tasty. Before purchasing, it is worth checking the fillet for freshness. To determine the degree of freshness of the meat, you should press on the carcass and if the impression quickly passes, then the turkey is really fresh, but if not, then you should not buy such a bird.

How and what to cook?

There are an incredible number of methods for preparing dishes from turkey fillet. It can be baked, boiled, fried, in addition, the meat can be smoked or stewed, steamed, grilled or in a slow cooker.

In addition, many products are made from turkey. different preservations, cutlets, sausages and pates. Thanks to their dietary properties turkey meat is often used in baby food.

Chefs of many nationalities have their own individual way of cooking turkey in their piggy bank: the British make stuffing with it from mushrooms or berries, the French - from truffles, porcini mushrooms. Served on the table in conjunction with a creamy white wine sauce. And in Italy, the turkey is stuffed with oranges.

Turkey fillet makes a wonderful duet with many vegetables, liver and mushrooms. But if you cook this meat with cabbage or pumpkin, then it is better not to eat this culinary creation, because these products do not combine!

If fresh meat is purchased, then it must be stored in plastic bag no more than 72 hours in the refrigerator.

Step by step recipes with photos

Turkey chops in a pan

Cut the turkey meat into slices no thicker than 10 mm with a knife and beat with a kitchen hammer. Grate with seasonings or regular salt and pepper.

Roll the chops in breadcrumbs. Prepare the batter - in a deep bowl, mix the beaten chicken eggs and Parmesan.

Before frying in a pan in hot cooking oil, each chop must be dipped in batter. Then fry in a pan on one side and the other for 4-6 minutes. It is recommended to serve with fresh vegetables.

In the video below, we offer you another option for cooking turkey fillet - steaks with cheese in the oven:

surprise tomatoes

This is one of the most successful recipes turkey fillet dishes cooked in the oven.

Ingredients:

• Minced turkey fillet - 200-300 gr;
• 6 large tomatoes;
• Rice - 20-50 gr;
• Cooking fat - 20 gr;
• Feta - 100-150 gr;
• Half a teaspoon of cumin and rosemary;
• Greens - 50 gr;
• A glass of diluted bouillon cube or broth;
• Spices and spices.

Cut off the top of the washed tomatoes and carefully peel the core. Boil a fluffy porridge from rice. Bring the meat to a crust in hot fat over high heat in a heat-resistant dish.

Turn on the oven to heat up to 190 degrees. In a separate bowl, mix rice with minced meat, tomato pulp, crumbled cheese, chopped herbs, cumin, rosemary, other spices and spices (optional).

Put the filling in tomatoes, cover with a cut off lid. Place on a baking sheet and pour over the broth. Bake in the oven for 20 minutes.

Turkey with potatoes in the oven

For cooking you need:

• Turkey fillet or thigh - 2 pcs;
• Potato - 4 pcs;
• Cooking fat - 50 gr;
• Half a red onion;
• Garlic - 15 gr;
• Spices and seasonings - optional;
• Prunes - 8 pieces.

Grate turkey meat with salt, pepper, rosemary, basil and cooking oil, combine with finely chopped onion and garlic. Transfer the meat to the foil, put the prunes on top of it.

Arrange peeled potatoes around the turkey. It also needs to be oiled. plant origin, season with spices, spices and rosemary.

Close the turkey and potatoes with foil, tuck the edges. Bake in an oven heated to 195 degrees for 50 minutes.

Get from oven, make an incision on the foil and return to the oven again to brown for 7-9 minutes at a temperature of 230 degrees.

If you don’t feel like messing around with molds and the oven, then here is a wonderful video recipe for cooking in a pan - “Turkey Fillet with bell pepper and cream sauce. Yummy!

Meat in a slow cooker with zucchini

The following ingredients are required for cooking:

• Turkey fillet - 450-500 gr;
• Zucchini - 2 pcs;
• Mushrooms - 170-200 gr;
• Onions - 120 gr;
• Cooking fat - 20 gr;
• Spices and spices.

Remove skin from zucchini and cut into cubes. Finely chop the onion and mushrooms.

In the “Baking” mode, fry the onions and mushrooms in cooking oil for 16 minutes, then send the zucchini there, season with spices and mix everything thoroughly and simmer for 7 minutes.

Cut the fillet and send to the vegetables. In the "Extinguishing" mode, simmer for half an hour.

Cheese balls with turkey

This is a quick and easy snack to make. Besides, it is also very tasty.

Balls Ingredients:

• Boiled turkey fillet - 250 gr;
• Parmesan - 250 gr;
• Garlic - 15 gr;
• Mayonnaise sauce - 100 gr;
• Salt;
• Pepper.

Boiled meat and garlic are passed through a meat grinder. Finely grate the parmesan. Then add mayonnaise sauce and salt.

Form into balls and sprinkle with grated cheese. The dish is ready to serve!

buffet baskets

In addition to the baskets shortcrust pastry you will need the following ingredients:

• Turkey fillet - 350 gr;
• Carrots - 200 gr;
• Sour wine - 25 gr;
• Adjika - 25 gr;
• Mayonnaise sauce, spices and seasonings - to taste.

Remove skin from carrots and boil in slightly salted water. When the vegetable becomes soft, cool and crush.

Boil the turkey fillet, cool and cut into small slices. Combine with carrots and salt.

Dilute adjika sour wine, add ground cumin and pepper. Mix this mixture with turkey and carrots. Put the resulting snack in sand baskets, lubricate mayonnaise sauce and decorate with greens.

Do you want to learn how to cook snack muffins from turkey fillet with mushrooms and cherry tomatoes? If yes, then watch our next video recipe:

Homemade turkey pate

For cooking you will need:

• Turkey fillet - 600 gr;
• Carrots - 150 gr;
• 1 large onion;
• Softened margarine - 100 gr.

Rinse the turkey fillet under running water. Clean vegetables. Turn on the oven to preheat to 190 degrees.

Cut the fillet, carrots and onions into small cubes. Add salt and pepper to chopped vegetables and meat. You can pour a little vegetable or olive oil.

Mix everything and place in an oven bag. Seal it tightly and poke a hole in it. Put on a baking sheet and put in the oven for 35-50 minutes.

Remove from oven, cool. After putting the meat with vegetables in a blender, add margarine at room temperature there and grind until smooth. Cool the finished pate by placing it in the refrigerator for several hours.

Soup "Full family"

Ingredients:

• Turkey fillet or wing - 600 gr;
• Purple onion and onion - 1 each;
• Carrots - 150 gr or 1 piece;
• Half hot pepper;
• Tomatoes - 3 pieces;
• Cooking fat - 50 gr;
• Peppercorns - 6 pieces;
• Half a bunch of fresh parsley;
• Celery - 3 stalks;
• Garlic - 10 gr;
• Spices and spices.

Rinse the turkey meat with water, if the fillet is cut, and if you choose the wings, divide it into joints. Coarsely chop the peeled carrots and onions. Wash the celery stalks well.

Put in a deep heat-resistant dish and pour water at room temperature, send to the stove, pre-salt and pepper. Bring to a boil and cook for 60 minutes at low power, removing the foam.

Purple onion, garlic and hot peppers finely chop. Chop the washed tomatoes with a grater.

Saute onions, peppers and garlic in a preheated pan in cooking oil for 4-8 minutes. Then put tomatoes there and simmer for 12-14 minutes at low power.

From ready broth remove the vegetables and turkey with a slotted spoon, remove the fillets from the bones and cut. Add sautéed vegetables and chopped meat to the strained broth.

Boil the soup, then sprinkle it with parsley and cook for a couple of minutes. Add salt and pepper.

Meat pie with turkey

Ingredients:

• 800 gr. boiled turkey fillet;
• 500 gr. puff pastry;
• Bulgarian pepper - 50 gr (1 piece);
• 1 onion;
• 50 gr. pitted olives;
• 4 tbsp. l. fat sour cream or heavy cream;
• Cooking fat - 30 gr;
• Egg - 150 gr (3 pieces);
• A handful of chopped greens;
• Spices and seasonings to taste.

Mince the meat. Peel the onion, remove the core from the pepper. Chop and saute vegetables in cooking oil, preheating the pan, for 5 minutes.

Mix together sour cream and eggs, add vegetables, meat, herbs, chopped olives, sprinkle with salt and pepper. Mix until smooth.

Roll out the dough, cut out 2 circles from it, slightly wider than the shape. Put one layer of dough in a greased form, stuff with meat and vegetables and cover with the remaining layer. Pinch the edges of the cake, grease it with yolk and bake in an oven at a temperature of 190 degrees.

holiday roll

This treat is perfect for a buffet table.

For cooking, you need the following products:

• Turkey breast - 1 pc;
• Butter (in extreme cases, margarine) - 50 gr;
• Garlic - 5 gr;
• 5 gr. thyme;
• 10 gr. sage;
• 10 gr. chopped greens;
• White wine - 200 gr;
• Zest and juice of one lime;
• Cooking fat - 20 gr;
• Spices as desired.

First you need to turn on the oven to heat up to 190 degrees and prepare a heat-resistant sheet.

Cut the fillet so that it becomes one whole piece, that is, we begin to cut the breast in half lengthwise, but do not cut it to the end.

Then straighten and get one meat layer.

In a separate container, combine butter, thyme, lime zest and garlic, then apply this mixture to one side of the meat layer, sprinkle with sage and herbs, season with salt and spices.

Form a roll and place on a baking sheet with a seam down, if desired, you can secure with a thread.

Drizzle with wine and lime juice. Pepper and salt.

Bake in the oven for 90-120 minutes. Then let cool, divide into portioned slices and can be served.

In the next video, you will learn about one more great recipe cooking baked turkey fillet, and it is from the category healthy eating and suitable for all those who lose weight.

The name of this dish fascinates and captivates - "Mittens". We look:

gourmet cutlets

Ingredients:

• Minced turkey fillet - 500 gr;
• Bulb - 1 piece;
• Garlic - 15 gr;
• A handful of finely chopped parsley;
• ½ cup crackers;
• Table mustard - 2 tbsp. l;
• Soy sauce - 10 ml;
• Chicken egg - 75 gr (1 large, 2 medium or 3 small);
• Spicy herbs - 1 tsp;
• Black pepper;
• Cooking fat.

Combine chopped onion, garlic and parsley with minced meat. Add mustard, soy sauce, egg, pepper, spices and crackers. Stick cutlets and fry them in cooking oil for 7-9 minutes on each side.

Tender cutlets with cheese

Recipe tender meatballs includes the following ingredients:

• Minced turkey fillet - 500 gr;
• Parmesan - 200 gr;
• Onions - 1 piece;
• Chicken egg - 1 piece;
• Cooking oil - 4 tbsp. l;
• Spices, seasonings as desired.

Chop the onion and sauté in cooking oil until translucent. Combine with minced meat, pour salt and pepper, mix.

Grind Parmesan with a grater and mix with minced meat and egg. Blind cutlets and fry in boiling fat for 7 minutes on each side at medium power.

Need new snack ideas? Everyone loves these baskets!

And recipes for birthday snacks are Simple, but with imagination!

Is healthy eating what you are striving for? If so, what are the recipes? unleavened bread for baking in a bread machine will come in handy. Come and read!

Diet dumplings

Such dumplings will relieve hunger, diversify the table and are perfect for those who watch their weight.

For the test you will need:

• Wheat flour - 450 gr;
• Chicken egg - 1 piece;
• Water;
• Salt.

For stuffing you need:

• Turkey fillet - 500 gr;
• Garlic - 5 gr;
• Spices and spices.

Pour the egg, water and spices into the cooked flour. Knead dumpling dough, cover and refrigerate for half an hour.

Grind turkey meat with a blender or meat grinder. Pass the garlic through a press into the minced meat. Stir in the turkey mince, salt and pepper.

Roll out the dough as thin as possible and cut circles out of it. Put minced meat on each circle and fasten the edges. Boil dumplings in water. Sprinkle with onion and parsley when serving.

Dietary meat salad with spinach

Ingredients for this diet food from turkey fillet:

• Turkey fillet - 300 gr;
• Fresh spinach - 200 gr;
• Cherry tomatoes - 10-12 pcs;
• Fresh cucumber - 1 pc;
• Apple - 1 pc;
• Lime juice - 10 gr;
• Sesame - 10 gr;
• Sunflower oil - 20 gr;
• Spices and spices to taste.

Boil the turkey fillet over low heat, cool, chop.

In a hot heat-resistant dish in oil, fry the fillet for 3-4 minutes.

Cut the washed cucumber into half rings.

Rinse the spinach under running water, let it dry and finely chop.

Grind a peeled apple without seeds and pour over lime juice.

Cut the tomatoes into slices (in half).

Heat the sesame seeds in a pan without oil for a minute.

Put all the ingredients in a deep plate, season with vegetable oil, spices, salt.

Mix everything and the salad is ready.

We suggest that you familiarize yourself with the opinion of a specialist regarding the use of turkey fillet as a dietary product:

Summing up

Turkey is a meat that combines many different properties: it is tasty, healthy, easy to prepare and suitable for absolutely everyone, from young children, as the first meat supplement, to athletes, to keep fit.

In addition, experts give advice to eat it before going to bed, then the sleep will be strong, and the awakening will be pleasant. But, like any other product, turkey meat should not be abused, otherwise, instead of benefit and health, you can not get anything good.

Just cook turkey fillets in moderation. We hope that the recipes that we have proposed in this article will be useful to you more than once.

Slightly forgotten in times of total shortages, turkey is again increasingly becoming the main dish of a good holiday table, and in our usual daily menu, turkey dishes are once again starting to take their rightful place. Indeed, despite the fact that thanks to American cinema today, the turkey is most often associated with the American Thanksgiving holiday, this delicious bird was known in Russia long before the appearance of American films. Already at the beginning of the XIII century in Russian cookbooks appear the most various recipes cooking Indian chicken. And today, juicy, soft, fragrant roast turkey becomes a real pride of the hostess who managed to cook it. But, unfortunately, expectations do not always correspond to reality, in which an improperly cooked turkey turns out to be dry and tasteless. To spare you from extra hassle and disappointments, today we invite you to figure out with us and remember how to cook a soft and juicy turkey.

A well-cooked turkey is not only extremely tasty and fragrant, but also very healthy. No wonder the meat of this bird is considered one of the most dietary among all. meat products. The low fat content, and therefore the very low cholesterol content, makes the turkey indispensable product for those who follow diets aimed at weight loss. In addition, the protein of turkey meat is absorbed much better than the protein of chicken and even rabbit meat, which means that the turkey saturates much faster. Of course, turkey meat is an excellent source of many trace elements. Among them are almost all B vitamins, vitamin A, E and K, sodium, magnesium, phosphorus, etc. But more importantly, turkey meat is hypoallergenic, which means it is perfect for baby food, and for the nutrition of pregnant and lactating mothers, and even for the nutrition of patients undergoing chemotherapy or radiotherapy.

However, we are much more interested in culinary qualities this tasty bird. Prepared from turkey a large number of most variety of dishes. It is fried and baked, boiled and stewed, turkey is cooked in batter and deep-fried, excellent kebabs and grilled dishes are obtained from turkey. And yet, the main, most common and favorite way to cook a festive turkey, of course, was and remains the roasting of the whole bird carcass. And this is where the snag often arises when an improperly cooked bird comes out too dry and tough. For many housewives who are not yet too confident in the kitchen, such a failure disappoints and even makes them completely exclude the turkey from their menu. And absolutely in vain. After all, to cook delicious, juicy and soft turkey not at all as difficult as it might seem at first glance. It is enough just to understand the intricacies of choice and small culinary tricks cooking this bird.

Today the site "Culinary Eden" has collected and recorded for you the most important tips And culinary secrets who will definitely help you and tell you how to cook a soft and juicy turkey.

1. When choosing a turkey, try to turn your attention to chilled rather than frozen poultry whenever possible. Steam chilled turkey always turns out more fragrant and juicy. If you can only buy a frozen carcass in your store, then defrost it correctly: thaw the turkey as slowly as possible by placing it in the lower compartment of the refrigerator. This slow defrosting will allow you to save most moisture, making the bird's carcass more juicy and tender. In addition, when buying a turkey, choose a smaller carcass: the simplest rule for choosing any bird works great here - the younger the bird you choose, the more tender and softer its meat will be, and therefore the dish prepared from it. By the way, it will take much less time to cook a turkey of small size and weight.

2. Of course, before buying, be sure to check the freshness of the bird you have chosen. Good fresh turkey has moist, delicate skin of a light, slightly yellowish tint. The weathered skin of a turkey will tell you about its improper storage and far from the first freshness; excessively rough skin, its excessive yellowness will tell you that the seller is cunning, trying to sell you an old bird. The meat of such a turkey will be tough and dry. Don't forget to smell your chosen bird before buying. A good fresh turkey has a pleasant sweet smell. Any extraneous odors, the smell of ammonia or mustiness will tell you that the bird offered to you is no longer fresh - nothing tasty can be cooked from a spoiled turkey. Be sure to inspect the turkey carcass before buying. Good fresh bird will please you with well-fed breasts and legs with dense and elastic meat. Press down on the turkey with your finger in the meatiest part of it - the hole left by your finger should immediately disappear. If the pit after pressing remains for a long time, it is likely that you are offered a turkey that is stale or frozen and thawed again more than once.

3. Be sure to soak the turkey in salt water before cooking it. This culinary technique will not only nourish the bird carcass with additional moisture, but also allow the turkey meat to be salted evenly inside. Here it is only important to correctly calculate the amount of salt in the brine and the soaking time. For whole carcass turkeys for four liters of water, you need to take 400 gr. coarse salt, soak a whole turkey carcass in this brine for 12 hours. If you want to cook only part of the turkey, for example, only breasts or wings, then prepare the brine at the rate of 50 gr. salt per liter of water, and the soaking time of individual parts is calculated based on two to three hours for every 500 gr. bird weight. The brine is prepared as follows: the water is brought to a boil, all the salt is dissolved in hot water and then the brine is cooled to room temperature. Soak the turkey in the already chilled brine. In addition to salt during the preparation of the brine, you can add your favorite herbs and spices to it, which will make your turkey even more tasty and aromatic. To give poultry meat special tenderness, instead of water for preparing brine, you can use carbonated mineral water, beer or apple cider. Of course, in this case, the salt will have to be diluted without heating the liquid.

4. Remove the well-soaked turkey from the brine and thoroughly blot excess moisture from the outside and inside. The next step in preparing the bird for baking or frying is oiling. You can use regular butter that has been warmed to room temperature, or you can use herb-infused butter. In order to maintain the juiciness of the turkey meat, you will need to generously grease the entire bird with a generous layer butter, and in the area of ​​\u200b\u200bthe breast, be sure to put a few pieces of butter right under the skin. In addition, be sure to put a 100-gram stick of butter inside the bird. Butter is great for keeping most of the juices inside the turkey meat, and it also helps ready meal pleasant taste and aroma. If you decide to use spicy oil, then your bird will turn out even more tasty and fragrant.

5. By the way, making spiced turkey butter is not difficult at all. Thoroughly wash and dry one bunch each of thyme, basil and rosemary. Remove any coarse twigs, and finely chop the remaining tender leaves. Remove from the refrigerator in advance and warm to room temperature 300 gr. butter. Cut the butter into small pieces and place in a blender bowl, pour in herbs and scroll everything together for just a few seconds. Transfer the oil to cling film, wrap in the form of sausages and put in the refrigerator for a day. If you haven't got a blender or food processor yet, simply mix the oil and herbs together, then carefully mash everything together with a potato masher. In winter, instead of fresh herbs, you can use the same dried herbs by adding one tablespoon of each type of herb to the oil. Such a spicy oil perfectly sets off the taste of turkey meat without clogging it, but only supplementing it with new notes of aroma.

6. If you want your turkey to be truly juicy and tender, skip stuffing the carcass. Even if your mother or grandmother insists that this is an absolutely necessary tradition - refuse! The thing is that during baking, the heat of the oven roasts the stuffed turkey only on the outside, and by the time the bird is well fried on the inside, its meat will completely dry out and become tough. That is why the traditional stuffed turkey it always turns out either too dry on the outside, or half-moist on the inside. If the turkey is not stuffed from the inside with anything other than a small piece butter, then it simultaneously and evenly warms up both from the inside and outside, which reduces the cooking time, thereby maintaining the tenderness and juiciness of poultry meat.

7. Temperature regime very important when roasting a turkey. The easiest way for those who own a cooking thermometer: the turkey is ready when the temperature inside the meatiest part of it has reached 70 ° C., however, excellent juicy turkey can be cooked without resorting to the use of a thermometer. Calculate the roast time for poultry based on 20 minutes per pound of turkey at 200°C. It’s even better to roast the turkey by lowering the temperature in the oven in succession. Start roasting the turkey at 250°C for the first 20 minutes. Then lower the temperature to 200° and roast the turkey by weight for 15 minutes for every pound of poultry. Then lower the temperature to 170°C and roast the turkey until cooked through for another 20 to 30 minutes. This temperature-graded roasting of poultry will allow you to get perfectly cooked, juicy, tender and at the same time well-cooked turkey.

8. Traditionally, a turkey is cooked breast-side up on a baking sheet. However, most modern chefs agree that the traditional way is not at all as good as it used to be. A turkey is much juicier if you start roasting it breast-side down, and then, after about 30 to 40 minutes, carefully flip it breast-side up and continue roasting. Thus, it turns out that all the juices that abundantly flow from the bird at the first stage of roasting do not flow from the breast, but, on the contrary, soak it, making the driest dietary white meat of the turkey breast especially juicy and tender. To prevent the turkey breast from sticking to the pan and soft skin not damaged when turned over, it is recommended to use a special rack for roasting turkey. However, at home you can do without it. Just crumple your hands big piece foil in such a way that reliable ribs are obtained on which the bird carcass will lie. In addition, a roasting rack or a makeshift foil rack will allow the heat to evenly cover the entire surface of the bird, which means it will bake much more evenly than a turkey just laid on a baking sheet.

9. Another way to cook a perfectly juicy whole turkey is to deep-fry it. This method is suitable only for those who have their own garden plot. It is not worth repeating this procedure in a city apartment. You will need a deep pot, deep enough to fit the whole bird of your choice and leave at least 20 centimeters of free space on top. Fill a saucepan half full with vegetable oil and heat the oil over high heat for 20 minutes. Drain the turkey carcass, well soaked in brine, as thoroughly as possible from the outside and from the inside. Using a long skewer, gently lower the turkey into the simmering oil. Be extremely careful - even a small amount of water can lead to serious boiling and splattering of boiling oil! Drain the turkey as thoroughly as possible! Deep-fry the turkey over low heat until golden brown within approximately 30 minutes. Carefully remove the cooked turkey from the oil in the pan and place on a wire rack to drain excess oil. Of course, this way of cooking a turkey is quite dangerous and not suitable for everyone, but as a result you will get an excellent fried bird - tender and juicy inside with a bright, fragrant crispy crust. However, you don't have to take risks. If you really try, you can buy a special electric fryer, designed just for cooking large poultry as a whole. You probably won't be able to find one at your local electrical store, but it's possible to get one online.

10. There is another relatively simple way to cook a whole turkey so that it turns out juicy and soft. To do this, you will need a special bag or sleeve for baking. The only difficulty here is to find a roasting bag large enough for sale, which could fit such a large bird as a turkey. Otherwise, everything is very simple. Soak the turkey carcass in spiced brine, rub it with spices and a small amount butter. To bake in a bag of oil, you need very little. Place the prepared carcass in a bag or sleeve for baking and carefully tie the open ends of the bag. Lay the turkey on a baking sheet, make a couple of small holes in the top of the bag and bake the turkey in an oven preheated to 200 ° at the rate of 20 minutes for every pound of bird carcass. A turkey cooked in a roasting bag is soft and tender. The only disadvantage of this cooking method is that your bird will not have that appetizing crispy crust that a turkey cooked with traditional way. However, this is easily corrected by frying cooked turkey under the top grill of the oven for 10 minutes on each side.

And on the pages of "Culinary Eden" you can always find even more useful tips and proven recipes that are sure to tell you how to cook a tender and juicy turkey.

Hello, friends! As promised, I continue the selection of the most best recipes meat dishes.

Today - a turkey baked in the oven. Recently, tender, tasty and low-fat turkey meat is gaining more and more fans. Excellent, dietary poultry meat containing amino acids that produce hormones of happiness and pleasure (endorphins). If you're in a bad mood, eat turkey! Also, its meat contains nicotinic acid, which regulates cholesterol levels in the blood.

The most valuable part birds are breasts. Pure protein, in its composition is similar to human and therefore quickly absorbed, almost 99%. Calorie content is 84 kcal per 100 gr.

Very interesting turkey recipes different countries. In France, the bird is stuffed with truffles, porcini mushrooms and rosemary, in Italy - with oranges, in England - with berries and mushrooms, in Norway - sea ​​kale. In the United States, on Thanksgiving Day (the fourth Thursday of November), a turkey is baked for the homeless.

Today you will learn: how to properly bake a turkey in the oven, cooking time, with what and how to serve? We will cover all this in this article. And at the very end, it is important for me to hear your opinion.

How to deliciously cook a juicy turkey in the oven

Roasted turkey, as well as one of the popular holiday dishes.

A turkey baked in foil, or in a sleeve, enjoys great love among housewives, stuffed with apples or oranges or just potatoes. It can be baked and boiled, stewed and stuffed, whole or chopped into pieces. The dietary fillet and breast are very much appreciated. No less tasty are the lids, thigh and drumstick.

There are a lot of recipes for cooking, and everyone can choose something for themselves. I would like to offer you a few simple tips how to cook a delicious bird:

• The meat must be marinated in advance, this will give juiciness and extra flavor from spices. Marinating time from 1 to 12 hours.
• The baking time depends on the weight of the bird and on its age, at the rate of 20 minutes for every 500 g. meat. To form a golden crust, before baking, the turkey must be greased with sour cream.
• The baking temperature is 180-200 degrees gas in ovens with convection, the main thing is not to overdry the meat.
• The turkey needs to be watered with the secreted juice, every 20-30 minutes if it is cooked without foil and without a sleeve
• Use spices and spices: basil, rosemary, zira, turmeric, curry, saffron, garlic, pepper mixtures.

Oven roasted whole turkey

As one of my cook friends said - if you bake a whole bird it will be great, and if it is stuffed with nuts and fruits, then it will be a holiday. So, we are preparing a big, tasty, juicy, holiday turkey in the oven.

It is very convenient to bake a whole bird in a special baking sleeve or in foil. Or you can just in a deep oven tray. It can be stuffed with oranges or apples.

Ingredients:

• turkey - 5-6 kg.
• walnuts - 500
• apple - 5 pcs.
• onion - 2 pcs.
• sour cream - 1/2 tbsp.
• pomegranate sauce - 200 gr.
• spices
• salt - 1/2 tbsp.
• sugar - 1/2 tbsp.

Recipe:

First you need to choose the right bird. We go to the market and try to buy a fresh, homemade, steam carcass. If there is none, then buy chilled poultry. Preferably medium size 5 ̶ 6 kilograms.

Homemade turkey baked in the oven is very tasty, juicy and attractive in appearance. It's best to bake it whole.

The carcass should be fleshy, the breast and legs should be thick. The skin should be light, without dark spots, with a yellowish tint. Check the freshness by pressing your finger on the carcass, if the dent quickly recovered, then the meat is fresh.

In order for us to get a juicy turkey, it must be marinated. To prepare the marinade, take salt, sugar, spices. Dissolve in water. Take a large container, put the bird in, and pour enough brine. Leave for 10-12 hours. This soaking will retain all the flavor and juice of the meat during its preparation.

While our bird is marinating, it's time to prepare the filling. Since we are preparing a dish for guests, for the holiday, we will choose a delicious filling. We will cook apples in walnut-pomegranate sauce.

Peel the walnuts and chop with a rolling pin or blender. Cut the onion into small cubes, fry sunflower oil until golden.

Take a sunny ripe apple, cut it into slices, and fry in boiling butter with sugar, add cinnamon, cloves, black pepper. This combination gives an unimaginable Persian flavor.

In a large bowl, put the chopped walnut, fried onion, add the pomegranate sauce and mix well.

It turned out walnut - minced pomegranate, according to the consistency, it should be like meat. If thick, add pomegranate sauce.

Take a piece in your hand nut mince and put the fried apple slice inside.

And stuff the turkey with this stuffing.

Dilute the rest of the mince pomegranate sauce and sour cream, and coat the bird on the outside. Put in a deep oven tray, arrange whole medium-sized potatoes around the turkey.

Preheat your oven. It takes about 2-3 hours to cook this dish at a temperature of 180 degrees.

Readiness can be checked with sharp knife, make a small puncture if it stands out clear juice then the meat is ready. It turned out such a beauty, roasted, ruddy, tasty, flowing with juice. Potatoes were soaked with juice that stood out from the bird during baking.

Before serving, chop the finished bird into portioned pieces. Serve with dry white wine.

Turkey fillet baked in foil with apples

Take note of the recipe for low-calorie and diet fillet turkeys with fruits. Fruits give the meat not only aroma and taste, but also make it more juicy and soft.

Ingredients:

• turkey fillet ̶ 4 servings
• bacon ̶ 4 slices
• green apple ̶ 1 pc.
• vegetable oil ̶ 3 tbsp. l.
• butter ̶ 50 gr.
• tomato paste or ketchup ̶ 2 tbsp. l.
• salt, pepper ̶ to taste

Cooking:

1. Beat the bird fillet moderately, it should not be very thin. Salt, pepper.
2. Heat the vegetable oil in a frying pan and fry the fillet on both sides until golden brown and transfer to foil. Place bacon on top.
3. Cut the apple into 4 pieces and fry in butter.
4. Lay on bacon, pour over tomato paste, sprinkle with melted butter, on which the apple was fried, and wrap everything in foil.
5. bake in hot oven. When the foil puffs up, cut it open and serve the dish immediately.

This is not the only way to cook turkey with fruit, you can bake turkey fillet with pineapple and cheese and oranges, or with cranberry sauce.

Turkey with honey in a roasting sleeve

I think you will appreciate the advantages of cooking meat in a roasting sleeve: meat is cooked in own juice, with little or no added oil; at the end, the baking sheet does not need to be washed, the oven remains clean.

Ingredients:

• turkey ̶ 3 kg
• honey ̶ 1/2 tbsp.
• orange liqueur̶ 1/3 st.
• lemon juice ̶ 1/3 tbsp.
• mustard ̶ 2 tsp
• ground red pepper ̶ 1/2 tsp
• lemon ̶ 1 pc.
• onion ̶ 1 pc.
• salt ̶ to taste

Cooking:

1. Take a small turkey. Prick the skin with a sharp knife.
2. In a bowl, mix salt, lemon juice and red pepper.
3. Thoroughly rub the bird inside and out with this mixture, leave it for 1 hour to soak.
4. In another bowl, mix honey, orange liqueur and mustard.
5. Coat the bird with this mixture, and carefully place it in a baking bag. Tie the package with special clips. And put in the oven for 2 hours, at a temperature of 180 degrees.

Before serving, chop the finished bird into portions. Serve with honey sauce.

French turkey with potatoes

This is an exquisite second dish that can be prepared for everyday lunch and a festive dinner. Prepares quickly and easily.

Ingredients:

• turkey fillet ̶ 1 kg.
• potatoes ̶ 8 pcs.
• tomato ̶ 2 pcs.
• red onion ̶ 2 pcs.
• parmesan ̶ 200 gr.
• sour cream ̶ 100 gr.
• salt ̶ to taste
• vegetable oil ̶ 2 tbsp. l.
• seasoning for poultry (thyme, rosemary, thyme, basil).

Cooking:

1. Cut the turkey fillet into small pieces, beat off slightly on both sides. Pepper and salt the meat, add your favorite seasonings. Heat vegetable oil in a frying pan and lightly fry the fillet on both sides.
2. Peel the onion and cut into thin rings. Pour 1/2 cup of water into a bowl, add 1/2 teaspoon of salt and sugar, add vinegar. Put the chopped onion in this marinade for 15 minutes, then squeeze it gently.
3. Cut potatoes into 1 cm thick slices. Salt, pepper, if desired, you can add garlic squeezed through a press.
4. Cut the tomato into slices 1 centimeter thick.
5. Cheese grate on a coarse grater.
6. Take a baking sheet with high sides, grease with vegetable oil, and lay out in layers: fried meat, pickled onions, potatoes, tomatoes. Lubricate everything generously with sour cream, cover with baking paper on top.
7. Send to the oven for 30 minutes at a temperature of 180 degrees.
8. Remove the dish, remove the paper, sprinkle with cheese and send back to the oven for 10 minutes. As soon as the cheese melts and a beautiful appetizing crust, the dish is ready.

Turkey drumstick stewed with vegetables in the oven

The turkey drumstick in the oven, cooked according to this recipe, is truly gourmet dish, with gentle juicy meat and crispy crust. The drumstick can also be cooked in foil and in a roasting sleeve.

Ingredients:

• turkey drumstick ̶ 2 pcs.
• potatoes ̶ 6 pcs.
• tomato ̶ 2 pcs.
• bow ̶ 2 pcs.
• zucchini ̶ 1 pc.
• bell pepper ̶ 1 pc.
• carrots ̶ 1 pc.
• salt ̶ to taste
• black ground pepper̶ 1/2 tsp.
• butter ̶ 50 gr.
• olive oil ̶ 1 tbsp. l.
• seasoning for poultry

Cooking:

First prepare the marinade. In a bowl, add the melted butter and all your favorite poultry spices. Mix everything.

Cut the onion into small cubes and add to the seasonings.

Take the shin. In order for the marinade to soak the meat well, the skin must be carefully pulled off, try not to damage it. Cut the film and pull the skin off the lower leg.

Prick the leg meat with a knife, or make small cuts. With the prepared marinade, rub the leg, pressing the marinade into the cuts.

Then pull the skin back over the shin, and rub it over the top.

Spread the remaining marinade generously on the meat, and leave to marinate for 1 hour.

The drumstick is ready for baking. It can be baked like this. A side dish for such a lower leg is well suited mashed potatoes and sour cream sauce.

And today we are preparing a shin with vegetables. Cut all vegetables. Cut zucchini, potatoes and carrots into rings, onion into half rings, tomato into quarters. Salt, pepper, add olive oil.

Lubricate the baking dish with vegetable oil, put the turkey drumstick and send it to the oven for 40 minutes at a temperature of 180 degrees. As it bakes, baste the drumstick with the juices that stand out and turn it over.

When a small crust appears, remove the dish from the oven and arrange the prepared vegetables around the meat. Bake for another 20 minutes, do not forget to pour over the juice.

Delicious, juicy turkey meat, fried until golden brown, with baked vegetables is ready. Can be served with a glass of white wine. Bon appetit!

How to cook turkey breast stew

Ingredients:

• meat ̶ 1 kg.
• spices for meat
• salt ̶ 2 tsp
• garlic ̶ 4 cloves
• soy sauce ̶ 1 tbsp. l.
• olive oil ̶ 1 tbsp. l.
• water ̶ 1 l.
• allspice peas

Turkey baked with apples and prunes

Ingredients:

• turkey ̶ 5 kg.
• apples ̶ 500 gr.
• prunes ̶ 500 gr.
• white wine ̶ 3 tbsp. l.
• sour cream ̶ for greasing
• salt ̶ to taste
• cinnamon ̶ 1 tsp
• pepper ̶ 1/2 tsp.
• sugar ̶ 1 tbsp. l.
• breadcrumbs ̶ 1 tbsp.

Cooking:

1. Put your favorite spices and seasonings in a bowl, add sour cream, mix everything. Rub this mixture on the inside and outside of the bird.
2. Cut apples into medium cubes.
3. Rinse the prunes well in hot water, knead a little with your hands.
4. In a separate bowl, put chopped apples, prunes, crackers, cinnamon, sugar, add white wine and mix gently.
5. Stuff the turkey with this mixture. The hole can be sewn up or fastened with wooden sticks.
6. Lay back down on a baking sheet, brush with sour cream.
7. Brown the bird first in the oven at 200 degrees, then lower the temperature to 180 degrees.
8. Fry until fully cooked 2 ̶ 4 hours, depending on the size of the bird. From time to time pouring the resulting juice.
9. Before serving, chop the finished bird into portions. Use sweet and sour salads as a side dish.

Baked turkey breast

Ingredients:

• turkey ̶ 1.5 kg.
• Dejon mustard ̶ 3 tbsp. l.
• balsamic sauce ̶ 2 tbsp. l.
• dried herbs ̶ 3 tbsp. l.
• dry ground garlic̶ 2 tbsp. l.
• olive oil ̶ 3 tbsp. l.
• paprika ̶ 1 tsp
• fresh ground black pepper

Roasted Turkey with Sweet Potatoes and Chestnuts

Why chestnuts? In stores, more and more products began to appear that are unconventional for Russian cuisine. I myself became interested. Bought and tried. Boiled, fried. Roasted chestnuts liked very much. The taste is unusual. Chestnuts can be used as a side dish, replacing pasta and mashed potatoes. They go well with mushrooms, sweet potatoes, carrots, white cabbage and Brussels sprouts. And then came the idea to stuff the turkey.

Ingredients:

• turkey ̶ 4 kg.
• chestnuts ̶ 500 gr.
• sweet potato ̶ 500 gr.
• butter
• salt pepper
• garlic ̶ 2 cloves
• leek

Cooking:

1. Finely chop the leek and garlic, fry in a pan.
2. Then cook the chestnuts. Do not forget to make an X-shaped incision in advance.
3. This is done so that during cooking or frying they do not explode from internal pressure.
4. To do this, put them in a saucepan and pour cold water, after boiling water, cook for 4 minutes, then take out one at a time and immediately peel and peel the inner film. Nuts can be roasted in the oven. Line a baking sheet with baking parchment, lay out the nuts and bake at 200 degrees. The peel will open and peel off easily. Leave some of the roasted chestnuts to decorate the dish.
5. Then prepare the sweet potato puree. Boil like regular potatoes, puree, salt, pepper, add butter.
6. In a large bowl, gently combine the chestnut purée, mashed potatoes, and roast.
7. Fill the turkey with this stuffing, fasten the edges of the abdomen with chopsticks.
8. Put the dish in an oven preheated to 180 degrees and bake for 2 hours. Baste the turkey with the juices that stand out every 20 minutes.
9. To find out if the bird is ready, pierce it in the thickest place, if clear juice is released, the dish is ready.

The dish can be served hot or cold.

In this article, I tried to collect and show turkey recipes that I use myself. If you find something interesting for yourself, I will be glad. If you have interesting recipes, share them in the comments.

The recipe for cooking a turkey or turkey is traditional for Americans and some European countries, in which a turkey is always cooked for Christmas. Turkey recipes are most common in these countries. Turkey dishes are usually not fatty, so you can often find dietary turkey dishes. The turkey has its own characteristics. Usually more voluminous and satisfying turkey dishes, a turkey recipe can be very simple, or it can be exquisite. Therefore, we will teach you how to properly cook a turkey, how to cook a whole turkey, how to cook a juicy turkey, how to cook a delicious turkey, how to cook a turkey fillet, how to cook a turkey leg, how to cook a turkey wings, how to cook a whole turkey, how to cook a turkey heart, how to cook turkey liver, how to cook turkey with vegetables, how to cook turkey with chestnuts and turkey with cheese, how to cook turkey drumstick, how to cook turkey cutlets, how to cook turkey breast, how to cook turkey thigh, how to cook turkey, what to cook with turkey how to cook a turkey with sauce, what can be cooked from a turkey quickly, how to cook a marinated turkey. Also, by choosing turkey dishes with photos, turkey recipes with photos, turkey recipes with photos, turkey cooking recipe with photos, turkey fillet recipes with photos, you can see all the subtleties of this process.

Roasting a whole turkey in the oven is the most common way to cook a turkey. But of course, there are other options for how to cook a turkey. The second most popular recipes with turkey are dishes from turkey fillet, turkey breast. Eat different dishes from turkey meat, this is a turkey baked in the oven, a turkey in a pot. Cooking turkey fillet is convenient because turkey breast much larger than chicken, it can be perfectly cooked in the oven and it will not be dry. interesting recipe cooking turkey fillet - with butter. This great option how to cook delicious turkey fillet. It is better to start cooking a turkey when the turkey taken out of the refrigerator moves away from the cold a little. It is necessary to make cuts in the fillet, put pieces of butter there, rub the turkey fillet with spices and send it to the oven. Other delicious recipes turkey fillet dishes: with mayonnaise, with oranges, with soy sauce. There is another way to cook turkey meat. This is a turkey in bacon. Cooking a turkey this way will allow you to cook tender dish, you will surely get a juicy turkey. But the turkey recipe uses not only whole turkey or turkey fillet, there are other recipes with turkey: turkey breast dishes, turkey thigh dishes, turkey drumstick dishes, turkey liver dishes and other turkey dishes.

If you have minced meat, you are probably wondering what to cook with minced turkey. It can cutlets, meatballs. Another note on the question of how to cook a turkey deliciously. The preparation of the turkey should begin with the preparation of the marinade, the turkey in the marinade should stand for at least a few hours, or better, a few days in the refrigerator. We hope that having cooked this bird once, a turkey will become a frequent guest on your table, recipes allow you to cook it differently each time.