Turkey breast fillet recipes in the oven. Turkey with honey in a roasting sleeve

Step-by-step recipes for cooking a healthy diet turkey in the oven

2018-02-05 Natalia Danchishak

Grade
prescription

7164

Time
(min)

servings
(people)

In 100 grams of the finished dish

17 gr.

2 gr.

carbohydrates

5 gr.

115 kcal.

Option 1. Classic Oven Diet Turkey Recipe

Turkey meat is dietary, as it contains practically no fat. For the preparation of dietary dishes, chicken breast or fillet is used. In this recipe, the marinade is prepared on the basis of kefir with lemon juice.

Ingredients

• kg turkey fillet;
• spices;
• 300 ml of kefir 1%;
• salt;
• 30 ml lemon juice.

Step-by-step recipe for diet turkey in the oven

Pour kefir into a suitable dish, salt, season with spices and squeeze lemon juice. Stir.

Wash the turkey fillet, pat dry with napkins and make several deep punctures so that the meat is marinated from the inside. Place the meat in a container with marinade, drown it and leave for four hours. If the marinade does not completely cover the turkey, turn it over after two hours.

Cover the form with foil. Put the turkey fillet on it, fill it with marinade and wrap it in foil so that the liquid does not leak out. Preheat the oven to 200 C. Place the mold on the middle level. Bake for half an hour.

Cut the finished fillet into slices and serve as a cold appetizer or addition to a side dish. The turkey prepared according to this recipe can be used to make salads. In some cases, kefir is replaced with natural yogurt or other fermented milk product without additives.

Option 2. A quick recipe for a dietary turkey in the oven in the sleeve

Turkey fillet often turns out to be dry, so that this does not happen, you can cook it in a sleeve that will retain all the juices. In addition, this method will allow you to cook meat quickly.

Ingredients

• 900 g of turkey breast;
• spices;
• 100 ml soy sauce;
• finely ground salt.

How to quickly cook a diet turkey in the oven

Wash the turkey breast, pat dry with paper towels and pierce in several places with a sharp knife. This will allow the marinade to penetrate the meat more easily.

Pour soy sauce into saucepan. Bathe the meat in the sauce, rubbing it well. Then rub with spices and send to the refrigerator to marinate for two hours.

Carefully place the turkey in the sleeve, and tightly tie the edges with a thread or fasten with special clips. Lay out on a baking sheet.

Turn on the oven temperature to 220 C. Pierce the sleeve in several places with a skewer to release steam. Put the meat in the preheated oven and bake it for 25 minutes. Then remove the baking sheet from the oven, carefully cut the sleeve and place the turkey on a plate.

Do not salt the meat, as the soy sauce itself is quite salty. You can rub the turkey only with spices. Defrost meat only in the refrigerator on the top shelf. The turkey will turn out piquant if you add a little honey to the marinade.

Option 3. Diet turkey in the oven with dried fruits

A diet is not a reason to refuse delicious dishes. Turkey baked with dried fruits is a great option for a festive feast. At the same time, the dish contains a minimum of calories, and the taste will win the heart of any gourmet.

Ingredients

• three turkey breasts;
• salt;
• 150 g of prunes and dried apricots;
• freshly ground black pepper;
• two bulbs.

How to cook

Wash dried apricots and prunes. Place dried fruits in a plate, pour hot water over them and leave to steam for a quarter of an hour. Peeled onion heads cut into rings. Rinse turkey fillets under running water and pat dry with paper towels. Rub the meat with a mixture of pepper and salt on all sides.

Drain water from dried fruits. Lay them out on a paper towel and pat dry. Grease a deep heat-resistant form with oil and put half of the dried fruits and onions in it. Smooth out. Lay the turkey fillet on top. Spread the remaining onions and dried fruits over the meat. Sprinkle with herbs.

Cover the form with a sheet of foil and tightly fold the edges. Set aside for half an hour. Turn on the oven temperature to 220 C. When the oven is hot, place the dish with the meat in it and cook for about an hour. Then remove the foil and leave in the oven until browned.

Dried fruits will give the meat an exquisite taste, which can be enhanced by seasoning the dish with cinnamon and adding almonds or nuts. Be sure to soak dried apricots and prunes in hot water.

Option 4. Diet turkey in the oven with tomatoes in the sleeve

Fresh tomatoes will make the meat juicy. Lemon juice and soy sauce add spice and sophistication. The meat is baked in a sleeve, which allows you to save all the flavors and juices of the products.

Ingredients

• turkey fillet;
• dried pepper;
• three fresh tomatoes;
• any vegetable oil;
• fresh greens - a bunch;
• one lemon;
• table salt;
• soy sauce.

Step by step recipe

Let's start by preparing the marinade. Wash the lemon, cut it in half and squeeze the juice out of it into a bowl with soy sauce. We free the garlic from the husk and finely chop. Add to bowl with sauce. We also add seasonings. We stir.

My turkey fillet, dry with a napkin. Dip the meat in the marinade, cover with a lid and refrigerate overnight.

Wash fresh tomatoes, wipe with a towel and cut into not too thin slices. Put the marinated fillet in the sleeve. Here we send slices of tomatoes and two peeled cloves of garlic. Pour the meat with the remaining juice. We tightly tie the ends of the sleeves with threads.

Preheat the oven to 190 C. Put the mold in the oven and cook the turkey for forty minutes. To make the meat ruddy, cut the bag ten minutes before readiness and continue cooking until a delicious crust forms. At the end, season with herbs and spices.

When fresh tomatoes are not available, they can be replaced with tomatoes in their own juice. Check readiness by piercing the fillet. If the ichor does not stand out, then the turkey is ready. You can decorate the dish with slices of lemon and tomatoes.

Option 5. Diet turkey in the oven with vegetables

Turkey meat goes well with vegetables. If you combine these ingredients and bake, you get a full-fledged healthy dish that is prepared quickly and simply.

Ingredients

• turkey fillet;
• kitchen salt;
• soy sauce;
• spices;
• cheese - 50 g;
• garlic - three teeth;
• potatoes - ten tubers;
• fresh tomatoes - two pcs.;
• jar of green peas;
• basil;
• onions - four heads.

How to cook

Clean the turkey fillet from films and veins. Wash the meat and pat dry with paper towels. Then rub the turkey with a mixture of spices and salt. Put in a deep container and pour soy sauce.

Free the garlic and onion from the husk. Chop the onion into thin quarter rings. Finely chop the onion. Saute garlic and onions in any oil until lightly browned.

Fry the fillet in vegetable oil, over high heat, literally two minutes on each side. This is necessary in order to keep the juice inside the meat. Wash the tomatoes, wipe with a napkin and cut into slices. Add the chopped tomatoes to the meat, stir, reduce the heat and simmer for about five minutes.

Peel potatoes, wash. Cut each tuber into four parts and crumble into thin squares. Add the vegetable to the rest of the ingredients in the pan. Lay out the basil sprigs. Open the jar of peas, drain the liquid, and transfer the contents to the pan. Stir. When the vegetables release their juices and are half cooked, transfer them to a deep dish.

Turn on the temperature at 180 C. As soon as the oven warms up, put the mold in it and bake for about ten minutes. Then take out the meat with vegetables and sprinkle the dish with cheese chips. Send another five minutes to the oven.

You can use any vegetables you like for this dish. In winter, you can use a frozen vegetable mixture. In addition to vegetables, canned or young fresh corn and legumes are added to the dish.

A simple step by step recipe for cooking a turkey in the oven

How to cook a turkey in the oven: 9 popular step-by-step recipes with roasting nuances

Turkey is the main attribute of Thanksgiving in the USA, and in Russia this bird is often prepared for the New Year or other major holiday. Not a single anniversary table is complete without a large, oven-baked turkey. How to cook a turkey in the oven to surprise guests and delight loved ones?

Cooking features

Turkey is lean and light meat, very nutritious. But if cooked incorrectly, it may seem too dry and crumbly. It is important to carry out several preliminary procedures that will help the meat become more juicy and tender.

1. Defrosting. If you skip this step, a golden crust will not form, and all the juice will evaporate as it bakes.
2. Pickling. If you do not marinate the meat, it will lose its taste, be tough or dry. Proper pickling will give the dish new flavors, make the turkey fillet tender, and the skin less tough. If you marinate the bird correctly, you can not make sauce for the dish, because the turkey will have excellent taste if served in its own juice.
3. Adding sauce while baking. By interrupting the heating process in the oven for just a few seconds, you can add sauce to taste to an almost ready dish. It will soak the meat and not have time to evaporate, because it will heat up in the oven for less than 20 minutes.
4. Serving with cheese, vegetables, herbs, garlic. Greens and additional ingredients, stuffing, will turn the dish into a real creation of culinary art. Properly choosing the filling for stuffing, you can eliminate the preparation of a side dish.

In addition to the ingredients that are selected at the cooking stage, always pay attention to serving products and ready-made sauces. Turkey goes well with citrus gravies, sweet and sour sauces, and northern berry sauces. They set off the tender meat of the bird.

Standard bake time

The duration of baking depends on the method of preparation, whether the bird has been defrosted, and also on the size of the meat piece.

Whole turkey should be baked at 220-240 degrees for 10 minutes. After that, the temperature should be reduced to 180 degrees and keep the bird in the oven for another hour or 50 minutes. Such a step-by-step procedure will allow you to get a turkey with a golden crust and juicy meat. A crust forms in the first 10 minutes and prevents the juice from escaping.

If the turkey fillet is baked, then you need to hold it for 40-45 minutes at an average temperature (200 degrees). Then the fillet can be pulled out, poured with sauce and left in the oven for another 10-15 minutes.

Marinated and defrosted meat is less baked than frozen. It is generally not recommended to send a turkey to bake before all the remnants of ice come off it - otherwise the meat may turn out to be watery and tasteless.

Features of pickling meat

Marinate the meat in the refrigerator so that it does not have time to deteriorate. When placing a bird or part of it inside the refrigerator, be sure to cover the container with the product with a lid. This will prevent the meat from weathering, allowing the marinade to be better absorbed into the base. Also, the lid will save the refrigerator from the unpleasant smell of raw meat.

Marinate the product should be 12-14 hours. If there is not so much time left, add lemon juice to the composition - it will speed up the process of absorption of the composition. Within 1-2 hours, the meat can be kept out of the refrigerator - during this time it will not deteriorate.

Popular Recipes

Turkey goes well with citrus fruits and vegetables. It can be cooked as a whole or in separate parts - the thighs and breasts of the turkey are nutritious enough to serve as a main dish.

Below are the best roast turkey recipes.

in foil

It is preferable to bake the breast in foil - it is smaller and easier to fit into the sheet. Marinate the meat and make an incision in the middle. Put garlic, a slice of lemon or orange into the resulting recess - then the whole piece will be saturated with juice. You can sprinkle the fillet with spices.

Preheat the oven to 250 degrees. Wrap the fillet in foil (loosely attaching the sheet to the meat so that there is room for the juice).

Bake fillets for 20 minutes. Adding juice or sauce is not required - the foil retains the natural liquid.

In the culinary sleeve

A turkey can be baked in a sleeve with the addition of vegetables, carrots, citrus fruits. You can put diced avocado inside.

In the sleeve, the meat is baked for 50-60 minutes in a preheated oven.

Roasting the thigh

The turkey thigh should be baked in the cooking sleeve, because this part can dry out very easily without additional marinade.

The cooking algorithm is as follows.

1. Remove the skin first. She's too stiff on the hip.
2. Make an incision on the thigh with a "mesh". They will help the meat cook evenly.
3. Rub the thigh with spices, butter, if necessary, pour sour cream or sprinkle with cheese.
4. Add an onion.
5. Bake the thigh for 50 minutes in the oven at 180 degrees.

Roasting the breast

There is another recipe for turkey breast. It pairs well with the following spices:

• chili (juice of one pepper);
• paprika (1-2 teaspoons);
• 0.5-1 teaspoons of dried garlic (or one clove, cut into many small cubes);
• French mustard (1-2 tablespoons);
• salt (to taste).

Additionally, you need to add 4 tablespoons of sunflower or olive oil. It will help form a golden crust.

The main part of the dish is 650 grams of turkey breast. This is enough for 3-4 people.

Bake for 50 minutes after heating the oven to 200 degrees.

Cooking boiled pork

To prepare turkey boiled pork, you will need a large bird fillet and a pinch of the following herbs and spices:

• coriander;
• basil;
• Chile;
• paprika;
• garlic;
• ground black pepper.

Garlic can be used dry or 3 full cloves. Additionally, you will need 2 tablespoons of oil, 4 tbsp. spoons of salt and a liter of water.

1 kg fillet is soaked in salt and water marinade. Fillets should be soaked for up to 3 hours. After that, the meat should be dried and stuffed with garlic. Top with spices.

In an oven heated to 220 degrees, the dish is baked for 35 minutes. The pan must be dry.

cooking steak

The steak will take a long time to beat. It can be cooked not only in the oven, but also on the grill, in a frying pan.

To cook steaks, take 1-2 breasts and beat them carefully. The meat should become soft, it is desirable that it even leaves traces of beating. Pour the pre-marinated meat with additional sauce and send it to a very hot oven for half an hour.

Serve with barbecue sauce, fresh vegetables, bread, vegetable or citrus sauce.

with potatoes

Potatoes for the oven should be selected medium-sized. It can be completely wrapped in foil. If you come across a large potato, cut it into slices or halves and also wrap it in foil. The main thing is that it fits in a baking sheet next to a large turkey.

Special sauces are prepared for potatoes based on sour cream, mayonnaise, cheese and herbs. You can make a mixture with ham, mushrooms or other ingredients to taste. But since the main dish is turkey, it is better to limit yourself to potatoes with cheese and sour cream sauce.

Rolls with stuffing

Filled rolls can be prepared from fillets. It should be pre-cut into strips of medium width.

Filling (optional):

• eggplant;
• cheese and potatoes;
• citruses.

bird with apples

If you want to cook the bird with apples, surround it with 5-10 apples (or slices, depending on the size of the baking sheet) around the perimeter. The most delicious recipe is with pre-pickled apples. They become crispy when baked.

You can pickle apples separately by adding sugar to the marinade. Then, when cooking, the apples caramelize. This will be a great addition to a turkey with citrus sauce.

Other cooking methods

You can cook the turkey on the grill. To do this, it is recommended to beat the fillet meat well, to achieve a round or oval shape. On the grill, the meat is baked to a brown crust. Be sure to marinate the meat before cooking.

Turkey can also be pan-fried, but the meat of this bird heats up too unevenly, which can make it tasteless with this cooking method.

Use some tricks while cooking to make the meat even tastier.

The main thing - do not let natural juice flow out. Try to achieve the formation of a golden crust. You can leave it natural by simply letting the whole carcass bake for 10 minutes.

But when it comes to individual parts of the bird, and especially the breast, which is cooked without skin, additional sauces will have to be used to obtain a crust.

You can warm the bird for a while and pour it with your own juice before sending it to the oven.

If you want to leave a maximum of natural juiciness, it is recommended to use:

• sour cream;
• mayonnaise (not suitable for people who are trying to reduce their intake of fatty foods);
• dry mix for baking (based on dough);
• lemon juice along with honey.

Ask your friends for interesting family recipes. In culinary families, some of the secrets of cooking a turkey are often passed down from generation to generation.

During baking, occasionally, if time permits, check the product for readiness. Use a fork. Stick it in and check if the meat has lost its reddish tint. If the color has become uniform, without a hint of blood, while too much juice does not flow out when pressed, the dish is ready.

Check the bird in the last 5-10 minutes to avoid a state of semi-readiness.

If during the check the fork sticks badly, the juice does not stand out at all, do not rush to get the dish out of the oven. Yes, it became too dry, but this can be compensated.

Add sauce, gravy or lemon juice mixed with sour cream, lower the temperature and hold the dish for another 5-7 minutes. The liquid composition will saturate the meat and save it from excessive dryness.

If you are adding a lot of additional ingredients, use foil. It will help evenly bake vegetables or fruits. Make a simple and delicious side dish.

Conclusion

Turkey should be cooked strictly according to the recommendations, because its meat is considered "capricious". It is necessary to overheat or underheat a little, and the dish will be spoiled. But if you follow the tips and supplement them with your own cooking experience, you can easily bake a dish with excellent taste.

Source: http://adella.ru/home/gotovim/kak-prigotovit-indejku-v-duhovke.html

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 in many ways: fry, boil, stew, bake.

All of these methods have advantages and disadvantages, but baking is recognized as one of the best cooking methods. When roasting a turkey, you can ensure that it cooks well and remains juicy, even if you cook it whole. In addition, if desired, you can get a golden crust, much more appetizing than when frying.

However, for this you need to know how to cook a turkey in the oven correctly.

Cooking tips to keep the turkey juicy and tender

It is advisable to study the tips for cooking a turkey in advance so that you go shopping prepared. However, they will not interfere with those who already have a turkey in store.

• For baking in the oven, especially if you plan to cook the whole bird, only a young turkey weighing up to 4 kg is suitable. You can recognize it not only by weight, but also by light, relatively thin skin. If you buy turkey meat already cut into pieces, pay attention to the cuts: they should be slightly moist and shiny. If the meat is sticky or covered with a crust, then you should not choose it.
• Buy a whole turkey for roasting should be a couple of days before the planned feast. If you buy it earlier, you will have to freeze and defrost, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy immediately before cooking, you may not have time to marinate the meat.
• Chilled meat is better to bake in the oven, especially when it comes to dietary turkey meat. Frozen and thawed meat becomes less juicy. So that the dish prepared from frozen meat does not turn out to be too dry, it is defrosted without a sharp temperature drop, 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, then 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 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 to release steam. Otherwise, the steam may break the package.
• To make the turkey juicier, you can move its skin aside and put pieces of butter under it. To form an appetizing crust with oil, the bird is smeared on top.
• The cooking time for a turkey in the oven depends on the temperature in the oven, the size of the bird or pieces, and the recipe. It usually takes 3 hours to bake a 4 kg turkey.

You can roast a turkey with or without minced meat. A whole bird is usually stuffed with fruits, mushrooms, vegetables, cereals. Prunes are often used as minced meat for turkey rolls. You can bake a turkey immediately with potatoes and other vegetables. In this case, you get a complete meal. Other recipes allow you to cook cold cuts from turkey.

Whole roasted turkey

• turkey - 4 kg;
• onions - 0.2 kg;
• thyme - 10 branches;
• 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, remove the neck.
• Pour 4 liters of water into a large container, put salt, sugar, pepper in it. Heat to a boil so that bulk products dissolve.
• Peel the onions and cut them into half rings.
• Slice the garlic cloves into thin slices.
• Place the onion and garlic in the brine. Add thyme to it.
• Remove the brine from the stove.
• When the brine has cooled to room temperature, dip the turkey into it. If the brine does not completely cover it, add boiled water, but not more than a liter. Place in refrigerator. It should be marinated for at least 6 hours, but it is better if it stays in the marinade for 24 hours.
• Remove the carcass from the brine, dry it.
• Pull back the skin and place chunks of softened butter underneath, using about 100g. Lightly massage the turkey through the skin to spread the butter evenly.
• Brush the top of the turkey with a small amount of softened butter. Lubricate also follows a large sheet of foil, which must be laid on the oven grate. Make a few small holes in the foil so that the juice can flow down, place a baking sheet under the grate.
• Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
• Lay the bird on the foil-lined rack, back up.
• 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 over and brush the belly. Continue baking for another hour.
• Brush with remaining oil and bake for another half an hour. Check the readiness of the bird with a knife and remove it from the oven.

A roasted whole turkey can be served to the festive table whole or cut into pieces. It does not hurt to cook a side dish of baked vegetables.

Oven-roasted turkey stuffed with vegetables

• turkey - 3 kg;
• olive oil - 80 ml;
• butter - 100 g;
• onions - 100 g;
• carrots - 100 g;
• hot capsicum (optional) - 1 pc.;
• greens (rosemary or parsley) - 20 g;
• lemon - 1 pc.;

Cooking method:

• Take the butter out of the fridge and put it in a warm place until it softens.
• Rinse the gutted bird carcass in running water and dry.
• After pulling the skin, push pieces of butter under it, spread it under the skin with your fingers with massage movements.
• Peel the onion and cut it into half rings.
• Peeled carrots cut into thin sticks or grate.
• Stuff the turkey with vegetables, put greens in it. Sew up so that the filling does not fall out.
• Rub the turkey on all sides with the salt and pepper mixture. Tie your legs, press your wings.
• Place on a foil-lined baking sheet.
• Squeeze juice from lemon, mix with olive oil. Pour this sauce over the turkey.
• Put the turkey in the oven, heated to 200 degrees, bake at this temperature for half an hour.
• Reduce the temperature in the oven to 180 degrees and continue to bake for an hour and a half. Check for readiness. If the juice flowing out of the carcass when it is pierced with a knife has a reddish tint, continue to bake for another half hour. If the bird has already baked, it is not worth keeping it in the oven for extra time.

Before serving, do not forget to remove the filling from the turkey and put 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 towels. In each piece, make a deep long cut, place a mixture of spices and herbs there.
• Marinate the turkey fillet in soy sauce for 2 hours.
• Prepare several pieces of foil (according to the number of fillets). Lubricate them with oil.
• Wrap the fillet in foil. Put on a baking sheet.
• Bake at 200 degrees for 50 minutes. 5 minutes before the end of cooking, unfold 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 across into slices. As a side dish, you can cook stewed vegetables.

Turkey medallions baked in the sleeve

• turkey medallions - 0.5 kg;
• honey - 35 g;
• a mixture of peppers - 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 make a sauce immediately.
• Pass the garlic clove through a press, add to the cheese.
• Pour a mixture of peppers, rosemary, add a little salt into a bowl with cheese.
• Melt honey to a liquid state, mix with vinegar.
• Pour the mixture into the cheese, mix well.
• Wash and pat dry the medallions.
• Place half of the cheese-honey mixture in a roasting sleeve. Lay the medallions on it, cover them with the remaining mixture.
• Fasten the sleeve on both sides, make narrow punctures in the film with a toothpick.
• Put on a baking sheet and put it in an oven preheated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. The potato side dish is the best.

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.
• Rinse the turkey medallions and pat dry with a kitchen towel.
• Place each medallion on a piece of foil greased with vegetable oil.
• Brush medallions with sour cream sauce.
• Place a circle of tomato on each medallion.
• Sprinkle with cheese.
• Raise the ends of the foil and pin them together at the top so that the foil does not crush the cheese.
• Put on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unfold the foil and bake for another 10 minutes.

If you cook turkey medallions according to this recipe, then they can be served as a hot appetizer for 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;
• provencal herbs - 20 g;
• garlic - 3-4 cloves;
• salt, black ground pepper - to taste.

Cooking method:

• Wash a large piece of turkey fillet and pat dry with a towel.
• Peel the garlic, cut the cloves into 3 parts.
• Having made thin deep cuts on different sides of the piece with a knife, stuff the meat with garlic.
• Rub the piece with a mixture of herbes de Provence, pepper and salt. Coat with mustard.
• Place in the refrigerator for 2 hours to marinate the turkey.
• Wrap the turkey fillet in foil, making an envelope out of it. Put in an oven preheated to 220 degrees at 35–40.
• Leave the turkey in the foil until it cools down.

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, cut it into thin slices and arrange on a platter. It would be a good idea to cook turkey “baked ham” for the festive 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 with warm water for 15 minutes. Remove, wring out, cut into strips.
• Wash the turkey fillet, dry it and cut into escalopes. Beat with a culinary mallet.
• Mix the salt and pepper and rub the beaten turkey pieces on both sides.
• Put a spoonful of chopped prunes on each piece, roll it into a roll and tie it with a thread.
• Grease a baking dish or a baking sheet with high sides generously with oil, put the rolls on it, sprinkle with the remaining oil.
• Bake turkey rolls with prunes at 200 degrees for 35-40 minutes.

Before serving, the threads must be removed, cut the rolls into rings. They look very appetizing. If you want the meat to be even juicier, these rolls can be made with bacon by wrapping thin slices of pork around each roll before wrapping it with thread. However, the calorie content of the finished dish will greatly increase because of this.

You can cook the turkey in the oven whole or in pieces, with or without stuffing. Roasted turkey can be served as a cold appetizer or as a main course, depending on the recipe. If everything is done correctly, the meat will turn out tender and juicy.

Source: http://OnWomen.ru/kak-prigotovit-indejku-v-duhovke.html

How to cook a whole turkey in the oven so that it is juicy?

Many hostesses are wondering how to properly cook a whole turkey in the oven. If you decide to cook this bird, first of all, choose a good recipe. We offer you several successful options for roasting turkey.

Let's start with the simplest recipe for roasting a turkey carcass. Experienced chefs advise seasoning the bird with fresh herbs - parsley, basil, dill, as well as dried aromatic herbs.

Ingredients:

• turkey carcass;
• salt;
• black pepper;
• dried herbs;
• boiled water - 1 cup.

Cooking:

1. We wash the turkey both outside and inside.
2. We cut off the edges of the wings, otherwise they will burn during the heat treatment process.
3. We rub the carcass with black pepper, as well as salt and herbs.
4. We put the bird on a pallet with a grate so that the fat flows there. Place the turkey breast side up.
5. We fasten the legs of the turkey with threads.
6. We heat the oven to 250 degrees.
7. We send a bird into it, bake for twenty minutes.
8. Then slightly pry the bird with a spatula so that its back does not stick to the grate.
9. Roast the turkey for two hours. Periodically water it with the juice that stands out.
10. Then we take out the bird and start preparing the sauce.
11. Drain the fat formed during the heat treatment of poultry into a saucepan.
12. Cook it on the stove, stirring until the mass is reduced by half.
13. Serve turkey with sauce.

Advice! To make the turkey juicy and tender after baking, marinate it for a day in a salt solution with the addition of seasonings and granulated sugar.

Turkey with citrus notes

A whole juicy turkey in the oven will turn out if it is well marinated and stuffed with orange slices and garlic. True, we will marinate the turkey for two days, so if you are planning a festive feast, take care of this in advance. The taste of such a bird and the aroma are simply inimitable!

Ingredients:

• turkey carcass;
• table salt - 7-9 tsp. spoons;
• granulated sugar - 0.1 kg;
• coriander seeds - 1 ½ tsp. spoons;
• laurel leaves - 3 pieces;
• onion turnip - 1 head;
• carrot root - 1 piece;
• orange - 1 fruit;
• clove inflorescences - 10 pieces;
• garlic - 1 head;
• soft butter - 0.1 kg;
• black pepper - 1 tsp. spoon;
• boiled water - 3-4 liters.

Cooking:

1. We cut the turkey: remove the head of the bird and clean the offal. We clean the carcass from the remaining feathers. We wash and dry it.
2. Now let's prepare the marinade for the whole turkey in the oven. Pour water into a saucepan. Bring the liquid to a boil.
3. Add granulated sugar, salt, coriander in seeds, as well as laurel leaves.
4. When the marinade mixture boils again, turn off the stove and cool it.
5. We take a container (such that a turkey can fit in it). Put the bird in the bag upside down and place it in a container.
6. Peel the turnip and carrot root. We chop the vegetables into thin rings.
7. We'll put them in a bird bag.
8. Dilute the marinade mixture with filtered water (3-4 liters).
9. We fill it with a turkey. The marinade should cover the bird completely.
10. We leave the container with the turkey in a cold room for a couple of days.
11. After the specified time, you can bake the turkey.
12. Mash soft butter slightly with a fork, add black pepper to it, stir.
13. Wash the orange. Then lower it for 2-3 minutes in boiling water.
14. Let's dry the orange. We stick clove inflorescences over its entire surface.
15. Garlic head (no need to peel it) cut into halves across.
16. Line a baking sheet with several sheets of foil.
17. We take out the turkey from the marinade mixture, dry it.
18. Lay the bird breast up on a baking sheet.
19. Rub the turkey with oil.
20. Inside the carcass we put an orange and halves of garlic. You can also stuff the bird with pickled vegetables - carrots and onions.
21. Close the turkey with a sheet of foil (not too tight).
22. We heat the oven to 200 degrees.
23. Roast the turkey for 45-50 minutes.
24. Then reduce the temperature mark of the oven to 180 degrees.
25. Roast the turkey for the same amount of time.
26. Then remove the foil and brown the bird at a temperature of 220 degrees.
27. Leave the turkey in the switched off oven for half an hour. And then you can serve it to the table.

On a note! A whole turkey in the oven in foil always turns out juicy from the inside. When cutting the foil, keep in mind that its edges should hang from the form so that they can wrap the bird.

Stuffed baked bird

A whole stuffed turkey in the oven is prepared in many ways. As a filling, you can choose cereals - rice or buckwheat, as well as fruits and dried fruits. The turkey stuffed with onions and apples will be especially juicy and fragrant. Shall we try?

Ingredients:

• turkey carcass;
• lemons - 2 fruits;
• onion turnip - 2 heads;
• parsley branches - 5 pieces;
• rosemary branches - 3 things;
• soft butter - 7-8 table. spoons;
• salt;
• garlic cloves - 2-3 pieces;
• black pepper;
• refined olive oil - 2 table. spoons;
• apples - 2 pieces;
• orange.

Advice! The readiness of the bird should be checked by the transparency of the juice that flows out when you pierce the carcass in the thickest place.

Cooking:

1. Let's prepare the turkey in the way we already know.
2. Prepare the mass for rubbing the carcass. Rinse and chop parsley branches (2 pieces) and rosemary (2 pieces).
3. Combine them with soft butter.
4. We clean the garlic cloves and pass through a manual press.
5. Add the garlic mass to the herbs and butter.
6. We introduce black pepper, as well as salt.
7. We wash one lemon fruit, dry it. Using a regular grater, remove the zest from it. Squeeze out the juice from the fruit.
8. Add lemon zest and juice to our mixture.
9. Add olive oil, stir until smooth.
10. We take out the insides from the bird. Carefully separate the skin from the meat pulp in the area of ​​the hole.
11. Part of the oil mass is distributed evenly under the skin.
12. And with the remaining mass we rub the carcass of the turkey outside.
13. Rinse the apples, the remaining lemon and orange, dry them.
14. We clean the onion.
15. Cut apples into large pieces. Let's set aside a few pieces for now.
16. We stuff the turkey with onion heads (if they are large, cut them into two parts) and apple slices.
17. Rinse the rest of the greens and put them on a baking sheet.
18. Chop the orange and lemon into slices, add to the greens.
19. Also put apple slices in a baking sheet.
20. We will tie the legs of the bird, and fasten the hole with toothpicks or sew.
21. Put the turkey on a baking sheet.
22. We bake it at a temperature of one hundred and eighty degrees for an hour and a half.
23. Then we pour the carcass with the allocated juice.
24. Cover it with a sheet of foil. Bake for two hours.
25. Ready! Serve the "royal" bird to the table.

Turkey meat is a tasty, nutritious product. Unlike other types of meat, it almost never causes allergies. In addition, this bird naturally has a stronger immune system than a chicken, and higher growth rates, so there are much fewer extraneous hormones and antibiotics in the turkey.

The calorie content of turkey, depending on the part of the carcass, varies from 84 to 142 kcal per 100 g, which allows it to be included in the diet menu. The high protein content (from 16 to 19 g) makes it a valuable product in the diet of athletes. Most often, the breast is used, which has the lowest fat content and the highest percentage of protein, but delicious diet meals can also be prepared from other parts of the turkey. And from turkey offal, you can do something really unusual.

Baked turkey breast

Ingredients:

• Turkey fillet - 800 g
• Orange - 1 pc.
• Red onion - 1 pc.
• Rosemary
• Red pepper
• Black pepper

Rinse the meat under cool running water. Make small slits in it so that the marinade is better absorbed. Peel the orange and cut into small pieces. Onion cut into half rings. Rub the fillets with salt and spices, then place in a bowl along with the onion and orange. Leave to marinate for 25-35 minutes.

Preheat oven to 180˚C. Wrap the meat in foil and put in the oven for 30-40 minutes. Serve with rice, stewed vegetables, pasta or potatoes.

KBJU per 100 g:

• Proteins - 15.5 g
• Fats - 0.6 g
• Carbohydrates - 1.8 g
• Calorie content - 74.6 kcal

Turkey breast goulash

Ingredients:

• Turkey fillet - 500 g
• Onion - 1 pc.
• Sunflower oil - 30 ml
• Garlic - 2 cloves
• Bulgarian pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp.
• Red pepper
• Curry
• Adjika

Wash the meat, cut into small pieces. Heat oil in a deep frying pan or saucepan, fry finely chopped onion until translucent. Put the meat in the pan, fry for 2-3 minutes, stirring constantly. Then send chopped peppers and tomatoes to the meat, mix, simmer for another 2-3 minutes. Add tomato paste, salt, spices, chopped garlic. Mix everything, cover, reduce heat and simmer for 15-20 minutes until cooked. This recipe is also great for a slow cooker.

KBJU per 100 g:

• Proteins - 11.5 g
• Fats - 4 g
• Carbohydrates - 2.6 g
• Calorie content - 91.4 kcal

Turkey sausages with cottage cheese

Ingredients:

• Turkey fillet - 500 g
• Curd 0% - 200 g
• Eggs - 2 pcs.
• Dried ground garlic - 1/3 tsp
• Black pepper

Rinse the fillet, cut into pieces and place in a blender bowl. Send soft fat-free cottage cheese and eggs there. Add garlic, salt and pepper to taste. Blend everything thoroughly until smooth. Put the mass on pieces of foil (about 15x15 cm), wrap tightly, forming sausages. You can cook both in the oven (170-180˚С, 20 minutes), and in boiling slightly salted water (20-30 minutes).

Such sausages can be served with a side dish, as well as used to make sandwiches or other snacks.

KBJU per 100 g:

• Proteins - 17.7 g
• Fats - 1.9 g
• Carbohydrates - 0.4 g
• Calorie content - 90.7 kcal

Grilled Turkey Wings

Ingredients:

• Turkey wings - 1 kg
• Lemon - 1 pc.
• Mustard - 2 tbsp.
• Honey - 2 tbsp.
• Thyme
• Rosemary
• Dry ground ginger
• Black pepper

Make a marinade with lemon juice, honey, mustard, spices and salt. Pour the washed wings over them, mix well and leave for 20 minutes. Then fry them on the grill until golden brown on both sides (a grill pan will do).

KBJU per 100 g:

• Proteins - 15.9 g
• Fats - 10.1 g
• Carbohydrates - 5 g
• Calorie content - 174.2 kcal

Meat casserole

Ingredients:

• Minced turkey - 500 g
• Eggs - 2 pcs.
• Small oatmeal - 150 g
• Bulgarian pepper - 1 pc.
• Carrot - 1 pc.
• Tomato - 1 pc.
• Savory
• Rosemary
• Black pepper

Mix minced meat, eggs and oatmeal, add salt and spices, leave for 20 minutes to swell. Cut vegetables into small cubes, mix with minced meat. Pour the mixture into a baking dish. Preheat the oven to 180˚C. Send the form with minced meat into it for 35-40 minutes, check the readiness with a fork. When the juice stops oozing from the puncture, the casserole is ready. It can be eaten on its own, served with a side dish, or cut into slices for sandwiches.

KBJU per 100 g:

• Proteins - 13.6 g
• Fats - 6.5 g
• Carbohydrates - 12.1 g
• Calorie content - 161.2 kcal

Chops from turkey hearts

Ingredients:

• Turkey heart - 1 kg
• Onions - 3-4 pcs.
• Lemon - 1 pc.
• Rosemary
• Ginger
• Black pepper

Rinse the hearts, cut off excess fat and films. Then cut each one in half. Beat the halves with a special hammer until softened. Take a baking dish, put onion sliced ​​​​on rings in a dense layer on the bottom, chops on top. Sprinkle with salt, spices, finely chopped ginger, sprinkle with lemon juice. Lay out the rest of the layers in the same way. Cover the bowl with a lid or foil and leave for 20-30 minutes. Then preheat the oven to 180˚C and send the chops into it. After 30-40 minutes, the dish will be ready. Chops can be served with a side dish, or can be used for sandwiches.

KBJU per 100 g:

• Proteins - 11.6 g
• Fats - 3.6 g
• Carbohydrates - 2.7 g
• Calorie content - 99.6 kcal

Braised turkey liver

Ingredients:

• Turkey liver - 1 kg
• Onion - 3 pcs.
• Sour cream 10% - 3 tbsp.
• Sunflower oil - 1 tbsp.
• Water - 100-150 ml
• Coriander
• Black pepper
• Nutmeg

Rinse the liver, cut in half. Heat oil in a deep frying pan, fry finely chopped onion until translucent. Put the liver in the pan, fry for 1-2 minutes, stirring constantly. Add sour cream, salt and spices to taste, simmer for 2-3 minutes. Then pour a little water into the pan, bring to a boil, cover with a lid, reduce heat and simmer for 20-25 minutes until tender.

KBJU per 100 g:

• Proteins - 13.8 g
• Fats - 16.3 g
• Carbohydrates - 1.7 g
• Calorie content - 208.4 kcal

Style Outcome

The principles of cooking a turkey are no different from the rules by which chicken is cooked. Do not over-salt the fillet so that it is not too dry, remove the skin and visible fat, if you want to reduce the calorie content of the dish, do not be afraid to experiment with marinades - it's simple!

This recipe has step by step photos. Be sure to try this recipe, you won't regret it. I saw the recipe for such pastrami from turkey breast in many sources, including Yulia Vysotskaya (she cooked in the same way, with garlic and soaking in salt water, but the ingredients for smearing were slightly different: sweet paprika, salt, a mixture of different peppers: white, black, red and vegetable oil). I advise it so strongly because this is a recipe that I personally cook over and over again - everyone at home asks, and I myself want it. You know, there are dishes that sink into the soul, are remembered. Here is one of them. Even now, when I look at the photos of this turkey pastrami, I really want a piece.

Ingredients: 1.5 kg. turkey breast fillet, 2 liters of water for marinade, ground coriander - 1 teaspoon, coriander grains - 1 tablespoon, mustard - 1 tablespoon, red hot pepper - 1 teaspoon, oregano - 1 tablespoon, dried basil - 1 tablespoon spoon, red paprika - 1 tablespoon, garlic - 5 cloves, vegetable oil - 3 tablespoons, salt - 4 tablespoons.

Cooking method:

1. Pour water into a saucepan, dilute salt in water, dip the washed turkey breast without skin into the water. Let marinate in this brine for 2 hours.
2. After 2 hours of marinating, remove the turkey fillet from the water, blot lightly with napkins, stuff with chopped garlic cloves into plates. You can also use more garlic.
3. Prepare a homogeneous mixture from all seasonings and vegetable oil. Rub the meat all over with this mixture.
4. Preheat the oven to 250 degrees. Please note - it is very important to preheat the oven.
5. Put the meat, laid out on a baking sheet, in a preheated oven and stand for exactly 15 minutes.
6. After 15 minutes, turn off the oven and, in no case opening the oven door, keep the turkey breast fillet in the cooling oven for 2 hours.

So, within 2 hours, the turkey will reach full readiness in the switched off oven. She will have a baked crust and inside she will be very juicy. Perhaps inside the meat will be pink, but this should not scare you - it should be - just try it, it's delicious.

Recipe number 2. Spicy turkey breast fillet baked in the oven in foil

This recipe is even simpler than the previous one, but it is only suitable for those who love spicy, because adjika, red pepper and garlic are involved here (just a nuclear mixture!). If you don’t really like spicy dishes, then instead of red pepper, take black, but smaller, and instead of adjika, you can take the usual non-spicy ketchup or tomato paste. Do not spare the garlic, stuff the turkey with it "along and across", making deep cuts with a sharp knife and pushing the pieces of garlic deeper inside.

Ingredients: 1.5 kg. turkey breast fillet, adjika - 2 tablespoons, garlic - 5 cloves, vegetable oil - 2 tablespoons, red hot pepper - 0.5 teaspoons, salt - 2 teaspoons (without a slide), water for soaking the turkey.

Cooking method:

1. Pour water into a saucepan, dilute salt in water, dip the washed turkey breast without skin into the water. Let marinate in this brine for 2 hours.
2. After 2 hours of marinating, remove the turkey fillet from the water, blot with a paper towel, stuff with garlic.
3. Prepare a mixture of adjika, vegetable oil, hot red pepper, spread the meat properly with this mixture.
4. Wrap the meat in foil and place in the oven for 30 minutes. The oven must be preheated to 200 degrees.
5. After 30 minutes, the oven should be turned off, leaving the meat inside, without opening the oven door, let the meat stand for another hour and a half.

Recipe number 3. Turkey fillet in the oven with potatoes

Great recipe, very simple and very tasty. There are a minimum of ingredients (for simplicity of the recipe, I give here a very ascetic option - by and large, only turkey and potatoes, but in the next recipe I will show what other vegetables can be added to this recipe, except for potatoes). This dish is best cooked in a sealed baking bag.

Ingredients: 1 kg. turkey breast fillet, potatoes - 6 pcs., onion - 1 pc., carrots - 1 pc., salt, ground black pepper, 2 tablespoons of vegetable oil. Optional: 300 grams of whole mushrooms.

Cooking method:

1. Chop the onion, grate the carrot.
2. If there are mushrooms, just wash them, you don’t need to cut them, even if they are large champignons.
3. In a saucepan, mix the turkey fillet, carrots, onions, potatoes, vegetable oil, salt and pepper the mixture.
4. Put the mixture in a baking bag or in a thick cauldron, add a couple of tablespoons of water, put in the oven for 50 minutes at 200 degrees. The form in which the dish is baked must be hermetically closed (if a cauldron, then the lid should tightly cover it). The dish will turn out very juicy, soft. Water should not evaporate, the dish should not be fried, it should be stewed in its own juice.

Mushrooms - champignons, whole will look very good in this recipe. Just wash them and add to the mixture. The finished dish will have whole mushrooms. Cabbage will also look good in this dish. Ideally, a mixture of regular (fresh white) and sauerkraut.

Recipe number 4. Turkey fillet in the oven with vegetables

This recipe has a lot of ingredients. I love recipes that have a lot of ingredients, because they give a very, very rich taste, just an explosion of emotions, a real pleasure. It is clear that almost any vegetable in this dish can be neglected and cooked without their participation. It will just taste a little different, but nevertheless, it will still turn out very tasty.

Ingredients: 1 kg. turkey breast fillet, potatoes - 4 pcs., onion - 1 pc., carrots - 1 pc., chopped white cabbage - 200 grams, sauerkraut - 150 grams (handful), small zucchini - 1 pc., small eggplant - 1 pc., handful green beans, sweet pepper (preferably colored - red, yellow) - 1 pc., adjika or delicious Georgian tomato sauce - 3 tablespoons, salt, ground black pepper, 2 tablespoons of vegetable oil, herbs: dill and parsley.

Cooking method:

1. Wash the turkey fillet and cut into cubes (with a side of 2-3 cm).
2. Peel the potatoes, wash and cut into fairly large pieces.
3. Chop the cabbage, grate the carrots, chop the onion, cut the zucchini and eggplant into cubes (you can remove the skin), chop the red sweet pepper into strips. String beans do not require grinding.
4. Mix all vegetables and meat in a large saucepan, salt and pepper to taste, add tomato sauce, vegetable oil, knead.
5. Transfer the mixture to a baking bag or large cauldron, cover it with a lid, bake in the oven for 2 hours at 180 degrees. Let it languish and stew until fully cooked. Vegetables will give all the juices and flavors.

Recipe number 5. Turkey breast fillet in the accordion oven with soy sauce, cheese and tomatoes

This method of roasting meat is well known to experienced cooks. The meat is cut into slices along the entire length, without cutting to the end, that is, the piece remains intact, but repeatedly cut along the length. A slice of tomato and cheese is inserted into each incision (pocket). As a result, we get a very beautiful meat accordion, in each fold of which there is a red color of a tomato and browned cheese.

Ingredients: 1 kg. turkey breast fillet, 2 medium tomatoes, 150 grams of cheese, soy sauce - 3 tablespoons, salt, ground black pepper, other seasonings to taste (for example, suneli hops, coriander, sweet red paprika or basil.)

Cooking method:

1. Wash the turkey fillet, remove the skin, dip in saline for an hour (4 tablespoons of salt per 2 liters of water). You can keep the water with the marinated turkey in the refrigerator.
2. Pat the meat with a napkin to remove excess water, sprinkle the meat with soy sauce, and season with spices.
3. Cut the meat several times without cutting all the way through.
4. Insert slices of tomato and cheese into the slits.
5. Wrap the accordion meat in foil, bake in the oven for 30 minutes at 200 degrees.

All recipe photos

• Baked turkey fillet with spices

- Loin of turkey - 500 g.
- Spices, salt - to taste
- Olive oil - 1 tbsp. l.
- Garlic - 4-5 cloves.

We wash the meat with water and dry it on paper napkins. Dilute pepper and salt in water. We spread the meat in a deep dish, pour it with the prepared marinade. We cover the dishes with cling film and send the turkey fillet for two hours in the refrigerator so that the meat is saturated with the aroma of spices. At the end of the process, we wipe the fillet from excess liquid and make shallow cuts in it. Cut the garlic cloves into several plates and stuff the fillet. Lubricate the surface of the fillet with spices (thyme, basil) as desired and put the meat on a baking sheet.

• Turkey fillet soup

- Rice - 2 tbsp. l.
- Bulgarian pepper, onion, carrot - 1 pc.
- Olive oil - 1 tbsp. l.
- Turkey fillet - 400 g.
- Spices to taste.

In lightly salted water, boil the fillet, take out the finished meat with a slotted spoon, transfer to a separate bowl. Add rice to the broth. When the cereal is ready, pour spices diluted in olive oil into the soup. At the very end, cut the fillet into pieces and set in the soup. Optionally, you can fill the soup with fat-free yogurt and fresh herbs.
To find out how turkey fillet is useful, you need to pay attention to the composition of the product. The meat contains protein, macro and B vitamins, microelements, the minimum amount of carbohydrates.

• Turkey meatballs

- Oatmeal - 2 tbsp. l.
- Turkey (fillet) - 400 g.
- Zucchini - 1 pc.
- Celery, onion, carrot - 1 pc.
- Salt, spices to taste
- Garlic - 2-3 heads.

We wash the fillet with water and twist it through a meat grinder. Rub the zucchini on a fine grater. Celery, garlic, onion very finely chop. Combine the above ingredients and mix well. Add oatmeal and spices. We form round meatballs from minced meat and put them on the bottom of the pan. Add some water and simmer on low heat for thirty minutes.

• Steamed turkey fillet

- Tomatoes (medium-sized) - 2-3 pcs.
- Turkey fillet - 450 g.
- Garlic and spices - to taste
- Hard cheese - 200 g.

Cut the fillet washed with water into small sticks. If desired, you can marinate the fillet in mustard or lemon juice. Grind the cheese on a coarse grater. Cut the tomatoes into cubes, finely chop the garlic, and cut the onion into thin half rings. We spread the fillet sticks in the bowl of the double boiler, sprinkle onion and garlic, tomatoes and cheese on top. After forty minutes, the dish will be ready, let it cool and serve.
To be healthy and get rid of a few extra pounds, it is enough to eat turkey fillet twice a week. Recipes are dietary and take a minimum amount of time and effort to prepare.