Turkey fillet original recipes. How to make turkey meat softer so that it is not dry and tough when cooked? Oven roasted whole turkey

• 1 Turkey fillet with potatoes in the oven
• 2 V tomato cheese sauce
• 3 Salad of turkey fillet with cucumber
• 4 Recipe with mushrooms
• 5 Turkey breast per soy honey sauce
• 6 Juicy and soft fillet in a slow cooker
• 7 Bake spicy breast in foil
• 8 Turkey fillet stew with vegetables
• 9 How to cook chops?
• 10 Garlic turkey breast roll
• 11 Cooking for cheese crust
• 12 Steak cooked in a pan

Housewives are increasingly preparing a turkey, due to the fact that in many large stores you can easily buy this bird. If you are thinking about how to cook turkey fillet so that dietary meat remains not only tasty, but also healthy, then cook it in the oven.

Turkey fillet with potatoes in the oven

Turkey fillet in the oven is tasty and not dry. Of course, in classic version a whole carcass is used, but it takes a lot of time to cook it. Fillet - perfect option. It cooks quickly and tastes just like a whole cooked turkey.

Ingredients:

• mayonnaise - 230 ml;
• salt;
• potatoes - 1200 g;
• vegetable oil;
• turkey fillet - 1200 g;
• spices;
• garlic - 7 cloves.

Cooking:

1. Rinse the fillet.
2. Cut. Portion size pieces are required.
3. Cut the skin off the potato tubers. Slice. You will need quarters.
4. Peel, then pass the garlic through a press.
5. Place all foods in a bowl.
6. Sprinkle with spices.
7. Salt. Mix.
8. Pour in mayonnaise. Stir.
9. Place food in the sleeve. Tie up.
10. Place on a baking sheet.
11. Remove bake.
12. Mode oven 185 degrees.
13. Time hour.

In tomato-cheese sauce

If you do not know what to cook from the breast, then try baking the meat in the sauce. Cheese will help add a delicious touch to the dish.

Ingredients:

• turkey - 270 g breast fillet;
• cream - 35 ml;
• pepper;
• oil - 1 teaspoon of olive;
• processed cheese - 120 g;
• adjika - 2 teaspoons;
• water - 100 ml;
• tomatoes - 2 pcs.

Cooking:

1. Chop up the chest.
2. Place in skillet.
3. Pour in oil.
4. Roast.
5. Transfer to a heatproof container.
6. Finely chop the tomatoes.
7. Place on meat.
8. Add adjika.
9. Sprinkle with pepper.
10. Pour in water.
11. Add cream.
12. Grate cheese. Sprinkle food.
13. Salt. Mix.
14. Send to the oven.
15. Bake for half an hour.

Turkey fillet salad with cucumber

It's delicious and hearty snack can easily replace dinner or decorate a table at a holiday.

Ingredients:

• fresh parsley;
• yogurt - 300 g natural;
• sweet pepper - 120 g;
• black pepper;
• salt;
• turkey fillet - 220 g;
• cucumber - 1 pc.;
• olive oil - 50 ml;
• mint;
• vinegar 3% - 30 ml;
• rice - 300 g boiled;
• celery - 1 root.

Cooking:

1. Sweet pepper cut into strips.
2. Clean the celery root. Chop into small cubes.
3. Finely chop the turkey. Fry the pieces.
4. The cucumber needs to be diced.
5. Put the prepared products in the container.
6. Mix yogurt with vinegar. Add chopped greens.
7. Fill with oil. Salt. Sprinkle with pepper.
8. Stir.
9. Fill the salad.
10. Stir.

Recipe with mushrooms

Turkey dishes are always hearty and nutritious. To diversify the taste of meat, you can add mushrooms and prunes.

Ingredients:

• thyme;
• garlic - 3 cloves;
• turkey - 700 g breast fillet;
• prunes - 120 g;
• sunflower oil;
• salt;
• mushrooms - 170 g;
• pepper;
• spices;
• onion - 1 onion.

Cooking:

1. Cut mushrooms.
2. Put in a frying pan. Fry.
3. Finely chop the garlic cloves. Send to honey mushrooms. Darken three minutes.
4. Sprinkle thyme.
5. Add the onion, which was cut into half rings.
6. Fry for four minutes.
7. Chop prunes. Should look like straw.
8. Send to the pan.
9. Rinse the meat. Pat dry with paper towel.
10. Cut along. You don't need to cut it completely. The fillet should look like a pocket.
11. Place the fried stuffing in your pocket.
12. Fasten with a toothpick.
13. Tear off the foil.
14. Roll up the meat.
15. Send to the oven at 190 degrees.
16. After a quarter of an hour, remove the foil.
17. Cook for half an hour.

Turkey breast in soy honey sauce

Dish with pleasant oriental notes will give pleasure palatability. The meat is juicy and easy to prepare.

Ingredients:

• oil - 5 tbsp. spoons of sunflower;
• turkey - 570 g;
• salt;
• pepper - 2 Bulgarian;
• carrot - 1 pc.;
• onion - 2 onions.

Sauce:

• paprika - 1 teaspoon sweet;
• soy sauce - 4 tbsp. spoons;
• balsamic vinegar - 1 teaspoon;
• garlic - 1 teaspoon of powder;
• black pepper;
• honey - 2 tbsp. spoons;
• ginger - 1.5 teaspoons;
• white pepper.

Cooking:

1. Rinse the fillet. Dry. You can blot with paper towels.
2. Chop. Not much needed large pieces.
3. Mix all the ingredients for the sauce.
4. Pour over the turkey.
5. Endure a couple of hours.
6. Chop the onion. You need half rings.
7. Pepper will need straws.
8. Carrots - circles.
9. Heat up a frying pan.
10. Remove meat from sauce.
11. Place in skillet. Fry. It will take five minutes.
12. Transfer to a plate.
13. Send vegetables to the pan. Fry for five minutes.
14. Pour over the sauce that remains after marinating.
15. Mix.
16. Put meat.
17. Cover with a lid. Darken eight minutes.

Juicy and soft fillet in a slow cooker

Turkey fillet in a slow cooker is soft and juicy.

Ingredients:

• salt - 2 tbsp. spoons;
• laurel - 2 sheets;
• turkey - 1200 g fillet;
• water - 50 ml;
• soy sauce - 5 tbsp. spoons;
• oil, for frying;
• garlic - 5 cloves;
• black pepper.

Cooking:

1. Chop the garlic cloves.
2. Pour in soy sauce.
3. Crumble the lavrushka into the resulting mixture.
4. Salt. Sprinkle with pepper. Mix.
5. Rinse the turkey.
6. Grate with the resulting marinade.
7. Leave in the refrigerator for three hours. Can be more. The longer the meat remains in the marinade, the tastier and juicier the dish will turn out.
8. Pour oil into the multicooker bowl.
9. Place meat.
10. Set mode. At this stage of cooking, you will need "roasting". Hold each side for five minutes. Pour in water.
11. Switch to "extinguish".
12. Set a timer. It will take an hour.

Bake spicy breast in foil

The breast is moderately spicy. The finished dish is delicious to eat not only hot, but also chilled.

Ingredients:

• black pepper;
• garlic - 4 cloves;
• water - 3 liters for marinade;
• olive oil - 1 teaspoon;
• salt;
• curry - 1 teaspoon;
• coriander in seeds;
• salt - 2 tbsp. spoons for marinade;
• turkey - 750 g of breast;
• dried basil;
• rosemary - a branch.

Cooking:

1. Mix water with salt.
2. Place the fillet in the resulting marinade.
3. After a couple of hours, drain the marinade.
4. Take paper towel. Dry the meat.
5. Cut each clove of garlic into 4 cloves.
6. Place the spices in a mortar. Grind.
7. Mix with olive oil.
8. Cut the meat with a knife in different places.
9. Take garlic. Place in cuts.
10. Coat the meat with spices.
11. Salt.
12. Set the oven to 250 degrees.
13. Wrap meat in foil.
14. Place opposite.
15. Send to bake.
16. Turn off the heat after half an hour.
17. Do not open the door.
18. Get it in two hours.

Ragout of turkey fillet with vegetables

If you want to receive delicious stew, then use only fresh vegetables and meat.

Ingredients:

• potatoes - 350 g;
• salt;
• turkey fillet - 350 g;
• seasonings;
• water - 50 ml;
• zucchini - 350 g;
• sunflower oil - 35 ml;
• onion - 120 g;
• champignons - 120 g;
• carrot - 120 g.

Cooking:

1. If the zucchini is young, it is not worth peeling. Cut into bite-sized pieces.
2. Peel potatoes. Chop into pieces.
3. Mushrooms cut into slices.
4. Chop the carrot so that the circles come out.
5. Cut the onion into cubes.
6. Cut the fillet into pieces.
7. Place meat in skillet. Pour in oil. Salt. Fry for three minutes.
8. Throw potatoes, mushrooms and zucchini.
9. Simmer for eight minutes. You need to stir constantly.
10. Throw in carrots and onions. Simmer for eight minutes.
11. Fill with water.
12. Salt. Sprinkle with spices.
13. Transfer to a baking sheet.
14. Bake for half an hour.
15. 180 degree mode.

How to cook chops?

Unusually tender nutritious chops are obtained from dietary turkey meat. It is best to cook from the breast. After all, this part is the most tender and it is the easiest way to make perfect chops from it.

Ingredients:

• spices;
• turkey - 750 g fillet;
• cheese - 75 g;
• salt;
• sunflower oil;
• breadcrumbs.

Cooking:

1. Cut the fillet into long strips. The thickness should not exceed 1 cm.
2. Take a kitchen mallet. With it, beat off the strips on each side.
3. Mix grated cheese with breadcrumbs. Salt. Add spices. Mix.
4. Pour oil into skillet.
5. Glow up.
6. Place meat on each side cheese mix.
7. Send to the pan.
8. Fry.
9. In order to get rid of excess fat, place on a paper towel.

Turkey breast roll with garlic

Delicious turkey meat in the original serving. The dish will become a table decoration and will be remembered for its amazing taste.

Ingredients:

• cottage cheese - 170 g;
• turkey breast - 1200 g;
• olive oil - 10 ml;
• pepper;
• bell pepper - 1 pc.;
• pumpkin - 350 g;
• salt;
• boiling water - 200 ml;
• mustard grains - 2 teaspoons;
• garlic - 7 cloves;
• breadcrumbs - 2 teaspoons;
• onion - 1 onion.

Cooking:

1. Chop the pepper.
2. Chop pumpkin. Small pieces needed.
3. Place the remaining products, except for the turkey, with the vegetables.
4. Salt. Pour in oil. Sprinkle with pepper. Mix.
5. Beat the meat, use a kitchen hammer for this.
6. Sprinkle with pepper. Add salt. Rub.
7. Place the filling on the edge.
8. Roll the meat tightly.
9. Tie the resulting roll with a thread.
10. Place on skillet. Fry.
11. Set the oven to 160 degrees.
12. Take a baking dish.
13. Pour in boiling water.
14. Place meat.
15. Cover with a lid.
16. Bake an hour.

Cooking with cheese

Thanks to the crust, the juice from the meat does not evaporate, and the dish remains juicy.

Ingredients:

• salt;
• parsley - 2 tbsp. dried spoons;
• turkey - 430 g fillet;
• white pepper ground;
• lemon - half;
• sunflower oil;
• egg - 2 pcs.;
• flour - 4 tbsp. spoons;
• breadcrumbs - 4 teaspoons;
• cheese - 270 g.

Cooking:

1. Cut the turkey into strips so that they are wide.
2. Salt. Add pepper.
3. Pour in juice from half a lemon. Mix.
4. Set an hour.
5. Pour the eggs into the container. Mix.
6. Pour crackers into the bowl.
7. Grate cheese. Use fine grater.
8. Send to crackers. Add parsley. Stir.
9. Pour flour into a plate.
10. Dip the turkey in flour.
11. Place in egg mixture.
12. Dip in cheese mixture.
13. Heat up the skillet.
14. Fill with oil.
15. Place turkey.
16. Roast.

Steak cooked in a pan

So that the meat does not lose its juiciness, follow the cooking. You can not overdo the turkey in the pan.

Ingredients:

• garlic - 3 cloves;
• turkey - 870 g fillet;
• black pepper;
• oil - 2 tbsp. spoons of sunflower;
• salt;
• oil - 2 tbsp. butter spoons;
• thyme - 4 branches.

Cooking:

1. The washed fillet must be dried. A paper towel will come to the rescue.
2. Cut the steaks, the thickness of which should be at least 2 cm.
3. Sprinkle with pepper. Salt. Grate.
4. Heat up a frying pan.
5. Pour oil.
6. Place steaks.
7. Roast for two minutes. Fire maximum. A golden crust should form.
8. Switch to minimum. Fry each side for five minutes.
9. Crush the garlic with a knife. Throw in a frying pan.
10. Put butter.
11. Place thyme.
12. Cook for five minutes.
13. Remove to a dish.
14. Cover with foil. Darken eight minutes.

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

We 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 with cream sauce on white wine. 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.

Remove from the 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;
• Onion - 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 there room temperature 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 fillet turkeys;
• 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 another great recipe for 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 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 various properties: it is tasty, healthy, easy to prepare and suitable for absolutely everyone, from young children, in the form of 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.

It always occupies a special place on the festive table. meat dish. In most cases, pork or chicken is used for this. But in order to truly surprise your guests, it is better to choose something unusual. In this article, we will show you how to cook a whole turkey so that it is soft and juicy.

Turkey meat has big amount beneficial vitamins. It is low-fat and is often recommended as a dietary food for patients with various diseases. Due great content iron and minerals, it is used as the first food for babies up to a year. Therefore, a dish of such meat will be not only tasty, but also healthy.

To begin with, we will figure out how to choose high-quality meat. Of course, you won't be able to walk special device, measuring the amount of nitrates and pesticides in the carcass.

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

The carcass of a fresh turkey should be elastic and very dense. Do not be too lazy to put pressure on the meat, it should quickly return to its previous shape.

In a recently skinned carcass, the scallop is light pink, but the legs are gray and dry.

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

You should not buy a carcass for "in reserve". So that fresh meat retains everything beneficial features take the turkey 2 days before the holiday. By thoroughly washing, drying and wrapping the bird in foil, you can keep it in the refrigerator until X-day.

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

One of the main secrets of cooking delicious turkey- to give it juiciness. The meat itself, like any other bird, is dryish. No wonder many nutritionists recommend it during diets. But on the festive table, you can slightly treat yourself to a juicy, moderately fatty bird. This can be done in several ways. Stuff the turkey, periodically baste it with fat during cooking. But the most interesting way melt the butter, pump up a syringe with it and then pierce the carcass in different places and thus introduce fat into the meat. In addition, it is worth taking care of your own fat, which is on the meat itself. If you have taken a frozen turkey, you should never thaw it at room temperature. So the fat will go along with the water. It is better to leave the carcass in the refrigerator, so it will remain chilled, and with it it will retain all the juices.

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

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

Before cooking, the carcass must be thoroughly washed, all feathers removed and dried. Rub the oil (you can use a grater) and mix with salt, pepper and. Gently pull the skin away from the meat and put the resulting mixture there. Next, clean the bulb and make a cut crosswise. We place the onion in the abdomen.

We shift our carcass onto a greased baking sheet and put it in a preheated oven for 2-2.5 hours. Do not forget to check, because it all depends on the readiness of the dish. By the way, this readiness is very simple to determine: pierce the abdomen with a knife if the secreted juice is pinkish or red. So the dish is not ready yet. If the liquid is transparent, then the dish is ready, and you can get it out of the oven, otherwise, the turkey will turn out to be overdried.

2. Stuffed turkey.

Any stuffed dish it is easy to prepare, and a turkey baked whole, and even stuffed various fillings- effectively. The fillings can be different: fruit, vegetable, different cereals, with the addition of mushrooms, etc.

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

We place the carcass in the sleeve, send it to the refrigerator for at least 12 hours.

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

We cut the basil, peel the garlic, but leave the cloves whole. Fruit cut into small pieces. We put the ingredients in one cup, add mayonnaise, salt, pepper and spices, mix thoroughly. We rub, add to our filling.

To make it easier, fill the belly of the turkey with your hands ready stuffing. We stab with toothpicks or sew the abdomen so that the filling remains inside. Carefully wrap the carcass in foil, and send to bake in a preheated oven to 2000 for about 30 minutes.

Then reduce the stove to 1800 and leave to bake until cooked. When the juice from the abdomen will stand out transparent, then open the foil and set the timer for another 30 minutes. Important point: every 5 minutes should be taken out of the oven and watered with the released juice.

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

Poultry meat is excellently combined, and we offer you a turkey recipe with this dry fruit.

This recipe is supposed to next set ingredients:
a small turkey, about 4 kg;
seasoning for meat, salt and pepper;
apples (preferably golden) - 1 kg;
pitted prunes 200g;
butter - 50g;
vegetable oil - 3 tbsp.

Traditionally, before cooking, we prepare the carcass properly. So that the meat does not turn out fresh, rub the carcass with spices mixed with salt and pepper and diluted with vegetable oil. For the turkey to sweat in own juice better wrap it in cling film and leave overnight in the refrigerator. So the meat will be saturated with all the flavors, and due to the cling film it will not absorb the unnecessary flavors of the products stored in the refrigerator.

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

On the carcass we make cuts throughout the size according to the number of prunes. Salt and pepper the “pockets” and pack one prunes and a piece of butter in them. We put everything in a bag and send it to the oven. At the same time, it must be heated to 2000, bake in this way for 90 minutes. After that, you need to get the turkey, cut the sleeve. Juice should stand out on the baking sheet; they definitely need to water the carcass and do this until periodically until the “bird” is completely reddened. Carefully place the turkey on flat dish, garnish with orange and lemon slices, rosemary and basil sprigs. All guests will be delighted with such a culinary delight.

Turkey meat is often recommended for diet food. It contains many amino acids, vitamins, it is tasty and nutritious. At the same time, its calorie content is relatively low. You can cook turkey meat different ways: fry, boil, stew, bake. All of these methods have advantages and disadvantages, but baking is recognized as one of best practices food preparation. 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 golden brown, 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 organoleptic qualities ready meal. 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 we are talking O dietary meat turkeys. 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 under it. butter. For education appetizing crust the bird is smeared with oil from above.
• 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 it will full 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 litre. 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 discuss.
• 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 within 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 the honey to 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 hot appetizer to the holiday table. They look appetizing, the meat is juicy and tender.

"Buzhenina" from turkey

• turkey fillet (breast) - 0.8 kg;
• mustard (sauce) - 40 ml;
• provencal herbs - 20 g;
• garlic - 3-4 cloves;
• salt, black ground pepper- 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 done with different parties thin deep cuts with a knife, stuff the meat with garlic.
• Rub the piece with the mixture provencal herbs, 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, it will be cut 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 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. Roast turkey can be served as cold appetizer or as a main dish - it depends on the recipe. If everything is done correctly, the meat will turn out tender and juicy.

Slightly forgotten in times of total scarcity, the turkey is again increasingly becoming the main dish of a good holiday table, and in our usual daily menu turkey dishes are once again beginning 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 of cooking holiday turkey, of course, there 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 a whole turkey carcass 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 while preparing 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 preserve the juiciness of the turkey meat, you will need to generously grease the entire bird with a generous layer of butter, and in the breast area, 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 butter to cling film, wrap it in the form of a sausage and put it 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 baking sleeve 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 can be easily fixed by roasting the finished 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.