Turkey fillet recipes. Boiled turkey - a dietary bird can be delicious! Recipes for excellent boiled turkey, as well as cooking secrets

Masterfully cooked poultry meat is the perfect food to satisfy severe hunger and replenish your body's natural protein reserves. And in order to make the dish from it as healthy and tasty as possible, you need to know how and how much to fry the turkey fillet in a pan at home. If it is underexposed on the stove, it may remain damp, which is unsafe, and too long heat treatment will surely destroy everything useful in it.

Which fillet to choose?

In today's post, we tried to collect the most useful and effective tips for deliciously preparing dietary turkey fillet. And the first of them is to carefully select the meat.

Recall that only the freshest turkey pulp has the gastronomic qualities for which it is valued. So, when choosing a product for home cooking in a pan, you should first of all be guided not by the opportunity to get a discount, but by the freshness and origin of the product.

Ideal if you can get home-grown turkey meat. An unpleasant smell, sliminess of the upper covers, spots and dents are evidence that the product belongs to the category of far from the first freshness, which means that you should not spend money on it.

The fillet is best taken from the breast part, as it has a uniform texture and is less nutritious. It differs in light color and resembles chicken. Often on store shelves you can also find trimmed pieces of meat from shanks. The option is also quite acceptable, but more high-calorie, which must be considered when on a diet.

And now - about how to properly, that is, tasty and healthy, fry turkey fillet in a pan.

Roasted Turkey Meat: The Original Recipe

The meat according to this recipe is tender and at the same time completely lean, if you cook it on a non-stick. So that it does not stick to the bottom of an ordinary frying pan, you will have to use oil, but the bare minimum. We will make the batter based on proteins, but whole eggs can also be used.

Ingredients

• Turkey (meat without bone) - 500 g.
• Chicken egg whites - 3 pcs.
• Premium flour - 3 tbsp.
• Olive oil - 2 tbsp.
• Black pepper - a pinch.
• Salt - to taste.

How to fry turkey fillet in a pan step by step

1. Before cooking, fresh turkey flesh must be thoroughly washed. Remove excess moisture with a paper towel. If this is not done, the meat will shoot strongly during frying, which is not very pleasant.
2. Next, cut the fillet into portions - slices about 1 cm thick.
3. Lightly beating to make the meat softer, salt it, season it with pepper and leave it for half an hour.
4. Now let's get to the eggs. After separating the proteins, add flour to them, add a little salt and mix until smooth.
5. We take a piece, dip it in an airy protein batter and put it in a frying pan, where the oil has already warmed up.
6. An important question in the process of cooking tender turkey is how many minutes you need to fry the turkey fillet in a pan. The meat of a young bird is cooked on average for 10-12 minutes on each side, without covering. The fire should be of medium intensity.

It is advisable to put the finished turkey on paper towels - they will absorb excess fat. Dietary meat is best served with a fresh vegetable salad or other favorite side dish.

Spicy fried turkey fillet in batter

Ingredients

• Turkey fillet - about 800 g + -
• - 50 ml + -
• - 2-3 medium cloves + -
• - 1 PC. + -
• - 1/3 tsp + -
• — 3 pinches or to taste + -
• Breadcrumbs for breading- 100 g + -

How to deliciously fry turkey fillet in a pan

For lovers of tender spiciness, we offer this method of frying turkey meat. Soy sauce combined with fresh garlic will make it juicy and incredibly fragrant, and egg batter combined with breadcrumbs will cover each piece with a delicious crispy crust.

1. Minced and chopped in the same way as in the first case, pour the pulp of turkey meat generously with soy sauce mixed with crushed garlic, pepper and add.
2. Salt should be added taking into account the degree of salinity of the sauce. We leave the fillet to soak in the aromas of the marinade for 30 minutes. It is not necessary to send it to the refrigerator - it is better to leave it in the room.
3. While the oil in the pan is heating up, beat the egg in a bowl. Pour crackers into another bowl.

Before sending the meat to the heated oil, dip it first in the egg, then in the breadcrumbs. This operation must be done twice - then a double crisp is formed on the meat pieces.

Roasted turkey slices in a frying pan at home

The sirloin of the turkey can be fried not only in slices, but also in small pieces, and then stewed in fatty homemade sour cream with onions.

Of course, you can’t call such a dietary treat - it turns out to be incredibly satisfying and tasty.

How long to fry the fillet in a pan depends on the size of the meat pieces and the intensity of the fire. The average cooking time in this case is 20 minutes.

Ingredients

• Turkey loin - 500 g;
• Fatty sour cream - 100 g;
• Bulb large - 1 pc.;
• Garlic - 2 cloves;
• Meat broth - 1 glass;
• Sunflower oil - 2 tablespoons;
• Italian herbs (mixture) - 1/3 tsp;
• Salt - to taste.

How to make a delicious turkey fillet with your own hands

1. We divide the washed turkey pulp into pieces about 2x2 cm in size and fry in oil until golden brown.
2. Next, put fresh onion rings on the meat roast and cook them together over a medium-intensity fire for 5-7 minutes, not forgetting to mix.
3. Now add sour cream and dilute it with meat broth.
4. It remains only to pepper and salt the dish, season it with spices and hold it under the lid for another 5 minutes to flavor the meat.

If there is a piece of fresh poultry meat in the refrigerator, you won’t have to think long about how to surprise guests or please your family. Knowing how much to fry the tender turkey fillet in a pan, and most importantly - how to do it right, you can feed them a hearty meal without much effort.

The treat turns out not only tasty, but also useful, so it is advisable to make it more often ...

Turkey is a low-calorie meat, but only if it is cooked correctly.

For many, boiled foods seem tasteless and banal.

But, most likely, just someone does not know the secrets of cooking excellent boiled turkey.

Boiled Turkey - General Cooking Principles

Turkey takes longer to cook than chicken. It usually takes 1.5 hours for dark meat to be fully cooked, for small pieces and white meat a little less. Never boil a carcass for soup frozen. The broth will turn cloudy and will not acquire a very beautiful color. The bird needs to be thawed, rinsed well, remove defects, and only then sent to the pan. The foam that forms during cooking must be removed, even if you do not plan to use the broth further.

For cooking, you can take any pieces of turkey: fillet and bone. For a dietary product, the skin with fat must be removed immediately. It is better to lay the meat in boiling water so that more nutrients are preserved and the taste is richer. There should not be much liquid in the pan, ideally it should barely cover the pieces. The meat is cooked at a low boil over low heat.

As additives when cooking a turkey, onions, celery, carrots, roots, various types of peppers, garlic and other spices are used. Do not put tomatoes, lemon and other acidic foods in the broth that prevent the meat fibers from softening.

Recipe 1: Simple Boiled Turkey

Basic recipe for boiled turkey with vegetables and spices. Meat prepared in this way can be used with any side dishes, sauces, and various dishes can be prepared on its basis. Can be used for cold and hot salads. You can cook both dark meat and brisket.

Ingredients

Turkey meat 1 kg;

For onions and carrots;

Bay leaf;

Spoon without a slide of salt;

2 cloves of garlic;

3 peppercorns.

Cooking

1. Boil 1.5 liters of clean water in a saucepan.

2. We wash the meat, if a large piece of fillet is used, then cut it into 3-5 parts, lower it into boiling water.

3. Peel the onion and carrot, cut it into 4-6 parts and put it in the pan.

4. Cook for 50 minutes, add garlic cloves (whole), peppercorns and bay leaf, salt.

5. Cook for 15 minutes, turn off the stove, take out the boiled turkey from the broth and use it for its intended purpose.

Recipe 2: Boiled Turkey in a Steamer

Steaming allows you to get the most delicious boiled turkey, juicy and healthy, since no substances go into the broth. And to give the meat special notes, you can marinate it in advance. All ingredients are taken in any quantity, to your taste.

Ingredients

Pieces of turkey;

Salt, black pepper.

Cooking

1. Peel the garlic cloves, mix black pepper with salt. To taste, you can take any mixture of spices, for example, seasoning for chicken.

2. We make cuts in the washed and dried pieces of meat and insert the garlic cloves, boned in the salt mixture. The cloves can be cut into several pieces.

3. Put the stuffed turkey in a bowl, sprinkle with a mixture of salt and pepper, seasonings and leave to marinate for at least an hour.

4. Put the turkey in a double boiler and cook for 1-1.5 hours. The cooking time of the meat depends on the size of the pieces and the quality of the pieces.

Recipe 3: Boiled Turkey with Mushroom Sauce

This dish proves that an ordinary boiled turkey can be amazingly tasty and aromatic, especially when served with mushroom and white wine sauce. This gravy goes well with both dark meat and breast, it goes well with vegetables, pasta, cereals. Therefore, it can be cooked in large quantities.

Ingredients

Turkey 1 kg;

2 onion heads;

Salt, pepper;

1 carrot;

0.15 kg of any fresh mushrooms;

70 ml white wine.

Cooking

1. Put arbitrary pieces of turkey into the pan, add one chopped large onion, carrot rings, bay leaf, pour boiling water, cook for an hour.

2. We clean the second onion, chop it in half rings. Mushrooms cut into strips. We put everything in a separate pan.

3. We take out the boiled turkey, put it aside. We measure out 400 ml of broth, pour it into the onion with mushrooms and cook for an hour, at the end we add salt and pour in the wine.

4. Cool the future mushroom sauce a little, then grind it with a blender, add ground pepper to taste.

5. Pour the turkey pieces with still hot sauce (if desired, you can still warm it up) and the dish is ready.

Recipe 4: Boiled turkey "Zolotse" in onion peel

A method of preparing an unusually beautiful and fragrant boiled turkey. Onion peel is used, the more it is, the brighter the meat will turn out. For a smoky flavor, liquid smoke is added, which can be purchased from the spice section. You can serve such a boiled turkey hot, but chilled fillet for cutting is especially tasty.

Ingredients

Onion peel;

Liquid smoke;

Seasoning for chicken.

Cooking

1. Put a large handful of onion peel in a saucepan, pour water, pour salt at the rate of 1.5 tablespoons per liter. We put it on the stove.

2. As soon as the water boils, put the prepared fillet and boil for an hour. Take the meat out of the broth and let it cool.

3. Mix liquid smoke with chicken seasoning. We coat the boiled turkey with the resulting mass, wrap it in a piece of foil and remove the refrigerator for a couple of hours.

4. We take it out, cut it and you can serve it on the table.

Recipe 5: Boiled turkey boiled ham in a bag

The recipe for homemade boiled turkey ham, which retains all the juices. Another advantage of this method is a small percentage of loss, the piece does not greatly decrease in mass, unlike cooking in the oven.

Ingredients

A piece of turkey fillet approximately 0.8 kg;

Slightly incomplete spoon of salt;

garlic cloves;

Pepper, spices.

Cooking

1. We stuff the turkey with garlic, rub it with salt, spices, put it in a plastic bag and put it in the refrigerator for pickling for a couple of hours, you can forget about it for the whole day or night, it will be even better.

2. We take out the bag, let out all the air and tie it as tightly as possible so that the cellophane tightly fits the meat.

3. We take the second bag and put the meat in it again, also tie it tightly.

4. We lower the workpiece into the pan. It is desirable that it was not very large in volume. Fill the bag with water and cook for about 90 minutes after boiling.

5. We take out the package, put it on a plate and cut it. Inside it will be saturated meat juice, which stood out during the cooking process.

6. Cool the meat, if desired, you can grate boiled pork on top with pepper or liquid smoke.

Recipe 6: Spicy boiled turkey in a slow cooker

It would seem that it is very simple to cook boiled turkey meat in a slow cooker, there is an appropriate program for this. But in fact, meat is tastier and more tender if it is cooked in the “stewing” mode. And if you add spices to the turkey, it will turn out much better.

Ingredients

0.8 kg of meat, you can use pieces with bones;

5 peas of pepper;

1 clove;

2 leaves of lavrushka;

A spoonful of fresh or dry adjika.

Cooking

1. If fillet is used, then it must be cut into plates, 2 cm thick.

2. Put all the spices in the multicooker bowl, turkey pieces on top and pour enough water so that it evenly reaches the meat.

3. We turn on the stew mode for 2 hours, the fillet can be cooked for less than 40 minutes.

4. We take out the finished boiled turkey and use it for its intended purpose. Fragrant and rich broth can be filtered, poured over meat or added to other dishes.

Recipe 7: Boiled Turkey with Cheese Sauce

An unusually tender dish of boiled turkey, which can be served on its own or with any side dish. If desired, you can add ready-made mustard to the sauce and make the gravy spicy. To give the sauce a beautiful color, chopped turmeric is used.

Ingredients

0.7 kg fillet;

Bulb;

Bay leaf;

3 peppercorns.

For sauce:

500 ml of broth in which the turkey was cooked;

a spoonful of flour;

100 gr. cheese;

30 gr. drain. oils;

A pinch of turmeric.

Cooking

We put the turkey in a saucepan, pour boiling water over the level of the meat, throw the onion cut into 4 parts, pepper, bay leaf and cook until tender. Salt 10 minutes before the end.

Put butter in a frying pan, heat it up, add flour and fry until golden brown.

Pour the broth into the pan, add spices and cook for 5 minutes.

Grind the yolk until white, add to the sauce, stir continuously.

Add grated cheese, turmeric. The sauce can be turned off or boiled until the cheese is completely dissolved, for an amateur.

Cut the turkey into pieces, pour over the sauce.

Recipe 8: Boiled Turkey in Beer

For this boiled turkey recipe, it is better to use dark beer, but if there is none, then you can use light beer.

Ingredients

1 kg turkey;

0.1 kg of olives;

0.4 l of beer;

a spoonful of flour;

A little oil;

Salt, pepper, dill.

Cooking

1. Put the turkey in the pan, boil until tender, add any spices if desired, as in previous recipes.

2. We put the pan, turn on the stove, fry the flour in oil and add beer. Boil the sauce for 5 minutes.

3. Cut the olives into circles, pour into the sauce, add salt and pepper. We cook for another 2-3 minutes. At the end add chopped dill.

4. Cut the boiled turkey into neat strips, place on a dish and pour over the sauce.

Recipe 9: Boiled Turkey with Leek

A special feature of this boiled turkey dish is the sauce of leeks and boiled eggs, which is poured over the finished dish. It includes a fairly large amount of mayonnaise, which, if necessary, can be replaced with natural yogurt or completely made with sour cream.

Ingredients

1 kg of turkey meat;

Onion bulb;

2 cloves of garlic;

0.2 kg of sour cream;

Pickled cucumber;

A spoonful of apple or wine vinegar;

Oil, salt.

Cooking

1. Boil turkey meat with onion, remove from the broth.

2. Finely chop the leek, add sour cream, mayonnaise, chopped garlic, pour in vinegar. We mix.

3. Boil the eggs, take out the yolks, knead and send to the sauce. Finely chop the whites or three on a grater and also put them in the sauce.

4. Spread the boiled turkey, pour the sauce.

If the broth is not needed now after cooking the meat, then you can pour it into containers and freeze it. It is useful for sauces, fillings and even cooking soup in a hurry.

To cook a turkey, you can use any spices for chicken, pork, beef. Birds go great with them.

If there is no confidence in the quality of the turkey, then it is better to cook it in a drain way. Bring to a boil, cook for 10 minutes, drain the broth. Pour the meat with new boiling water and cook according to the recipe.

Onions can be put into the broth without removing the husk. It will favorably affect the taste and color of the broth.

After cooking, you do not need to immediately get the meat out of the broth. If it stands for half an hour, it will be juicier.

Modern supermarkets, wishing to attract as many new customers as possible, regularly update their assortment. Thanks to this, on their shelves, in addition to the usual chicken, you can see a turkey. Until recently, this tender and healthy dietary meat was available only to a limited circle of consumers. Therefore, not many housewives know how to cook a turkey breast deliciously. Recipes with fillets of this bird will be presented in our publication.

According to nutritionists, turkey fillet belongs to the category of easily digestible and healthy products. This meat contains a unique complex of vitamins and minerals necessary for the normal functioning of the human body. Therefore, it should regularly appear on our tables.

Due to the fact that it appeared on store shelves relatively recently, many young housewives have no idea how to cook a juicy turkey breast. This is actually quite simple to make, as this meat is an excellent base for creating a variety of soups and stews. The turkey has a delicate, neutral flavor that makes it a great accompaniment to pasta, cereals, vegetables, mushrooms, and sauces. It is boiled, baked, stewed, fried in a pan or on the grill. To make the meat more juicy and soft, it is recommended to pre-marinate it. As a rule, soy sauce, kefir or good wine are used for these purposes.

It is desirable to bake a turkey at a temperature of 190 degrees. The time spent in the oven depends on the size of the piece. So, for every 450 grams of the product, you need to spend 15-18 minutes. So that the meat does not burn and does not dry out, it is systematically watered with the resulting juice or a specially made sauce. In addition, the fillet can not only be laid out on a baking sheet, but pre-wrapped in foil or placed in a sleeve.

To prepare a stuffed turkey breast, you can use cranberries with oranges, mushrooms with potatoes or liver, champignons with apples and nuts, or rice with prunes.

Potato soup

This simple yet nutritious meal is perfect for a family meal. To make this soup, you will need:

• 320 grams of turkey breast.
• Medium carrot.
• 700 grams of potatoes.
• Small bulb.
• A tablespoon of good butter.
• Salt, bay leaf and any spices (to taste).
• Vegetable oil and filtered water.

Having figured out what to cook from turkey breasts, you need to understand exactly how to do it. The first thing to do is meat. It is thoroughly washed, cut into not too large pieces and fried in melted butter. Then the fillet is laid out in a saucepan, and grated carrots and chopped onions are loaded into the vacated pan. A few minutes later, the browned vegetables are moved to the meat and poured with three liters of boiling water. Diced potatoes, bay leaf, salt and spices are also sent there. Cook the soup over low heat until all the ingredients are soft.

Turkey in cream sauce

According to the technology described below, a tasty and nutritious dish is obtained, which goes well with many side dishes. It will surely attract the attention of those who still have not decided what to cook from turkey breasts for dinner. This time you will need:

• 130 grams of hard cheese.
• 130 milliliters of cream (10%).
• 450 grams of turkey breast.
• 30 g of good butter.
• Salt and aromatic spices.

So, how to cook delicious turkey breast? The fillets are washed under running water, blotted with paper towels, cut across the fibers and lightly beaten. Then the meat is salted, sprinkled with spices and left for a couple of hours. The marinated pieces are fried in melted butter. Thin slices of cheese are laid out on a slightly browned meat and everything is cooked together in a covered frying pan. Literally in a few minutes, the fillet is poured with cream and simmered over low heat for a quarter of an hour.

Turkey meat with vegetables and mango

This unusual dish can not only diversify the daily menu, but also decorate the festive table. Therefore, it will certainly interest those who have not yet decided what to cook from gourmet turkey breasts. To create it you will need:

• 1 mango.
• Half a kilo of turkey fillet.
• Bulgarian pepper.
• A couple of large ripe tomatoes.
• Olive oil (for frying).

To quickly and tasty cook turkey breast, you will need a marinade, which includes:

• ½ teaspoon lemon juice.
• Spices (to taste).
• ½ teaspoon olive oil.

The washed meat is cut into not too thin strips and poured with a mixture of spices, lemon juice and vegetable fat. After some time, the marinated turkey fillet is fried in heated vegetable oil. As soon as it is browned, chopped sweet peppers, tomato slices and mango pieces are added to it. After five minutes, the fully prepared dish is laid out on a plate and served on the table.

Goulash

This juicy and satisfying dish will surely appeal to housewives who want to learn how to cook delicious turkey breast. The recipe for its preparation is extremely simple and involves the presence of inexpensive ingredients. To play it, you must have at hand:

• 600 grams of fresh turkey fillet.
• 2 fleshy bell peppers.
• Small bulb.
• 3 cloves of garlic.
• Tomato paste, salt, spices and vegetable oil.

The washed and dried fillet is cut into small pieces, fried in heated vegetable fat and transferred to a clean plate. Onion half rings and strips of bell pepper are sent to the vacated pan. All this is simmered on minimal heat, and then combined with spices, salt, meat, chopped garlic and tomato paste. Goulash is stewed for about half an hour, and then served with mashed potatoes or crumbly rice.

Chops with cheese

This recipe will interest those who are wondering what to quickly cook from turkey breast. It allows you to diversify the family menu with delicious and juicy meat, covered with a ruddy cheese crust. To implement it, you will need:

• 700 grams of chilled turkey fillet.
• 2 eggs.
• 100 grams of good hard cheese.
• 2 large spoons of not too fat sour cream.
• A pinch of starch.
• Salt, spices and vegetable oil.

Having figured out what to cook from turkey breasts, you can begin the process. The washed meat is thoroughly blotted with disposable towels and cut into portions. Each of them is slightly beaten off, salted, sprinkled with seasonings and briefly removed to the side. Then each piece is dipped in a batter made from beaten eggs, sour cream and starch, fried in heated vegetable fat. The browned chops are sprinkled with cheese chips and simmered over low heat in a covered frying pan.

Chopped cutlets

For those who do not know how to cook soft turkey breast, we can recommend paying attention to the recipe below. Using it, you can quickly make delicious and juicy cutlets, which do not contain a single gram of bread. To play it, you must have at hand:

• 400 grams of turkey fillet.
• Large onion (preferably red).
• Egg.
• Salt, aromatic seasonings and vegetable oil.

Washed meat is cut into very small pieces and combined with an egg. Chopped onions, previously scalded with boiling water, salt and spices are also sent there. Everything is well mixed and spread with a spoon on a hot frying pan, greased with vegetable fat. Cutlets are fried for a few minutes on each side and served with porridge, mashed potatoes or a salad of seasonal vegetables.

Fillet baked in sour cream sauce

This option will certainly be appreciated by those who want to learn how to cook a turkey breast in the oven. The meat made in this way turns out to be surprisingly juicy and tender, which means that it is optimally suited even for a children's menu. To feed your family a delicious dinner, you will need:

• 700 grams of turkey fillet.
• Large onion.
• Medium carrot.
• 1.5 cups not too fat sour cream.
• 1.5 st. l. mustard.
• Salt and seasonings (to taste).
• Vegetable oil (for greasing the mold).

The washed meat is cut into not too large pieces, salted and sprinkled with spices. Then it is laid out in a mold, greased with a small amount of vegetable fat. Sauteed vegetables are distributed on top and poured with sour cream mixed with mustard. Roast the turkey with sauce at a moderate temperature for 40-50 minutes. It is served slightly chilled with pre-boiled rice.

Fillet in kefir marinade

The technology described below will dispel the myths about the dryness and rigidity of white poultry meat dishes. Therefore, the recipe will certainly come in handy for those who have no idea how to cook a juicy and soft turkey breast. To make this dinner, you will need:

• Kefir 2.5% fat.
• Whole turkey fillet.
• Salt and spices for poultry (to taste).

The washed fillet is blotted with disposable towels. Then it is rubbed with fine-crystalline salt and fragrant spices, poured with kefir and left for a couple of hours. Marinated meat is wrapped in foil and baked at a temperature of 180 degrees until fully cooked. Shortly before the end of the process, it is carefully opened so that it has time to brown.

Fillet in honey marinade

This dish will be a wonderful decoration for any celebration. It turns out to be extremely juicy and fragrant, and most importantly, very tasty. To prepare it you will need:

• 2 kilograms of turkey fillet.
• A couple of oranges.
• 100 grams of honey.
• 4 small apples
• A teaspoon of granulated garlic.
• Soy sauce and black pepper (to taste).

Want to learn how to cook turkey breast? The fillets are washed under cold running water and lightly dried with paper towels. It is then rubbed with a mixture of granulated garlic and ground pepper. Not earlier than after a couple of hours, the marinated meat is laid out in an oiled baking sheet. Nearby are slices of oranges and pieces of apples. All this is poured over with soy sauce, combined with natural liquid honey, and sent to the oven. Bake meat with fruit at 200 degrees for no longer than 50 minutes.

Fillet with prunes

This fragrant spicy dish is ideal for a festive lunch or a romantic dinner. The process of its preparation does not take much time and does not require special culinary skills. All you need is:

• 1.2 kg turkey fillet.
• 100 grams of prunes (pitted).
• 2 medium bulbs.
• 5 cloves of garlic.
• Half a lemon.
• 40 grams of refined vegetable oil.
• 150 milliliters of dry white wine.
• Salt, basil, rosemary and paprika.

And now we answer the question of how to cook a delicious turkey breast. It is well washed with cool water and blotted dry with disposable towels. Then the meat is smeared with refined oil and sprinkled with a mixture of salt and spices. All this is left for at least an hour and a half. After the indicated time has elapsed, the marinated fillet is placed in an oiled baking sheet and covered with pieces of prunes mixed with onion half rings, garlic slices and lemon juice. Bake the meat at 200 degrees for half an hour. After that, the piece is carefully turned over to the other side, poured with wine and returned to the oven for another 30 minutes.

Roll with nuts

This tender meat with aromatic filling can be used not only as a cold appetizer, but also as a main course. To prepare it you will need:

• 3 kilograms of turkey fillet.
• 20 thin slices of bacon.
• 20 grams of good butter.
• 2 onions.
• 140 grams of smoked brisket.
• A tablespoon of olive oil.
• 50 grams of pine nuts.
• 4 cloves of garlic.
• Zest of two lemons.
• 100 grams of breadcrumbs.
• A bunch of parsley, salt and spices.

It’s not enough to know how to cook a delicious turkey breast, you need to carefully process all the ingredients. Heat olive oil and butter in a skillet. Then put chopped onion and pieces of smoked brisket there. As soon as they acquire a golden hue, crushed garlic, nuts, chopped parsley and citrus zest are added to them. All mix well and simmer over low heat. One minute later, salt, breadcrumbs and spices are sent to the same pan.

While the filling is cooling, you can start preparing the turkey fillet. It is washed well, blotted dry with disposable towels, cut, opened and lightly beaten with a kitchen hammer. The cooled nut mass is spread on top. The edges of the meat are carefully folded inwards. A piece of fillet prepared in this way is tied with twine and wrapped in foil covered with slices of bacon. Bake the roll at 190 degrees for two hours. After that, it is completely cooled and cut into thin slices using a sharply sharpened knife.

Meat with vegetables

This recipe is sure to catch the attention of working housewives who are looking for a tip on how to cook a juicy turkey breast with a side dish. To play it you will need:

• Kilo fillet.
• 4 potatoes.
• 200 grams of fresh white cabbage.
• Small bulb.
• Medium carrot.
• 150 grams of sauerkraut.
• A small zucchini.
• Little eggplant.
• A handful of string beans.
• Bulgarian pepper.
• 3 large spoons of adjika.
• Salt, herbs, spices and vegetable oil.

Pre-washed meat is cut into not too large pieces and combined with chopped vegetables. All this is sprinkled with fine-grained salt and fragrant spices, and then poured with a mixture of adjika, chopped herbs and two tablespoons of vegetable oil. The resulting assortment is transferred to a baking sleeve and sent to a preheated oven. Cook it at a temperature of 180 degrees for two hours. During this time, the meat will become very juicy and have time to absorb the aromas of spices and vegetables.

Spicy fillet baked in the oven

This savory snack can be a great alternative to the usual sausage. To do this, the meat is cut into thin slices and spread on slices of bread, smeared with a thin layer of butter. To cook such a tasty and moderately spicy meat, you will need:

• 1.5 kilograms of turkey fillet.
• 2 large spoons of adjika.
• 5 cloves of garlic.
• 2 large spoons of refined vegetable oil.
• ½ tsp hot red pepper.
• 2 partial teaspoons of salt.

The pre-washed fillet is placed in a deep pan. Salted cold water is also poured there so that it completely covers the product, and all this is left for a couple of hours. At the end of the indicated time, the meat is carefully removed from the pan, patted dry with paper towels, small cuts are made in it and stuffed with garlic cloves. Then it is well rubbed on all sides with a mixture of hot red pepper, vegetable oil and adjika. The turkey fillet prepared in this way is wrapped in foil and sent to the oven, preheated to two hundred degrees. Thirty minutes later, the fire is turned off and the meat is left in the idle oven for another hour and a half. Then the fully cooked turkey fillet is removed from the oven, completely cooled and put in the refrigerator.

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.

What to cook from a turkey?

Turkey is one of the most essential types of meat for humans. It's not so much in its diet, so much in the benefits brought to the body. All parts of the bird are used for food, but most often the housewives are interested in what to cook from turkey fillet. We will tell you how to deliciously stew or fry turkey fillet, how long it takes to cook it, how to make it in the oven, in a slow cooker or on the grill.

Turkey is considered dietary meat, it contains a lot of vitamins necessary for a full life and little fat. But the most delicious part of the bird is, of course, the fillet. We will consider his cooking recipes in this article.
Many, having heard the name "dietary meat", for some reason immediately imagine something dry and tasteless. No. Turkey fillet can be cooked at home and in cream, and with mushrooms, and with prunes or apples, and with vegetables - this is generally a wonderful tandem. One soup from it is worth something. And goulash or chopped cutlets are a real masterpiece of cooking. If you cook turkey fillet rolls, then all the guests will be amazed. In general, there are a lot of recipes and you should definitely try them. Moreover, they have already been tested by more than one hostess and guarantee an excellent result.

Knowing how to cook turkey fillet, you can diversify your diet. It goes well with almost any side dishes, as well as with most sauces.

1. Turkey thigh fillet soup.

This soup will surprise anyone who tries it with its delicate taste. It is very useful for any person, but first of all it is desirable to cook for small children, pregnant women and the elderly.

Ingredients:

• turkey fillet - 400 g;
• 5-6 medium potatoes;
• one carrot;
• stalk of celery (can be prepared without it);
• a couple of cloves of garlic;
• one hot pepper;
• blue or red onion;
• 2-3 tomatoes;
• fresh greens;
• salt and spices to taste.

Turkey thigh fillet soup can also be prepared using the breast, so it will turn out to be more dietary.

Turkey thigh fillet soup recipe.

Rinse the meat, dry it, cut into small pieces. Pour cold water over medium heat. The broth will cook for 40-60 minutes. After 10 minutes from the start of cooking, add peeled and chopped carrots, half an onion and celery to the pan.
Cut the second half of the onion into thin half rings, chop the garlic and pepper very finely. Place in a lightly oiled skillet and cook for a couple of minutes. Add grated tomatoes. Simmer everything together for 8 minutes.
Take out the meat, strain the broth. Add chopped potatoes to it, after boiling, put the mixture out of the pan, and five minutes before it is ready, finely chopped meat and greens.
Salt and pepper the turkey thigh fillet soup, preferably even during the cooking of the broth, and then add it if necessary.

2. Turkey fillet with potatoes in the oven.

Don't know how to feed your family? Tired of the monotony, but not ready to spend several hours in the kitchen, working on creating a culinary masterpiece? Turkey fillet with potatoes in the oven is exactly what you need.

Ingredients:

• turkey fillet - 500-600 g;
• half a kilo of potatoes;
• a head of garlic;
• rast. oil - 1-2 tablespoons;
• salt and spices to taste;
• fresh herbs for serving.

How to cook turkey fillet with potatoes in the oven.

Peel potatoes, cut into slices. Mix with seasonings, oil and finely chopped garlic. Cut the fillet, if necessary, peel, salt, pepper, mix with potatoes.
Grease a baking dish with oil. Put all the ingredients into it, smooth it out. Bake at 180 degrees for about an hour. You can sprinkle grated cheese on top.
Turkey fillet with potatoes in the oven can be cooked by changing the amount of ingredients. Meat may be more or less. See whichever you like best.
Before preparing this dish, prepare plenty of fresh herbs. With it, it will be even tastier and healthier.

Many consider the breast to be dry and tasteless. In fact, the reason is that it is simply not prepared correctly. A juicy turkey fillet in the oven can be made using the right marinade and seasonings.
One of the most proven is kefir. Ingredients are used in any quantity, to taste.

Ingredients:

• fillet (or breast) of a turkey;
• spices for poultry to choose from (curry, paprika, basil, thyme);
• kefir 2.5%;
• salt, pepper to taste.

Fillet recipe in the oven.

Rinse the breast, dry it, rub with salt and spices. Then put in a plate and pour kefir, so that the meat is completely covered. You can cook after half an hour, but it is better if you stand at least a couple of hours.
After marinating, wrap in foil, bake at a temperature of 180 degrees for about 40 minutes. You can put a sprig of your favorite greens on each piece.

Excellent retains the juice inside the mustard. It is enough just to grease each piece with it and bake in foil until cooked. This method will not only make the fillet very juicy, but also allow you to abandon seasonings and spices.
The original juicy turkey fillet in the oven is obtained using kiwi. Rinse the meat, dry it, salt, pepper, and then grease it with kiwi, ground in mashed potatoes. The taste of the finished dish will amaze you. Very tender and juicy meat cooked at home will become one of your favorites.
You can use these recipes for a slow cooker.

4. Turkey fillet in the sleeve in the oven.

Turkey meat is dietary, and the cooking sleeve helps to prepare healthy food. So this recipe should be in every family. Turkey fillet in the sleeve in the oven is very tasty and juicy. Be sure to try.

Ingredients:

• fillet - 1 kg .;
• a few cloves of garlic;
• a couple of spoons of curry;
• two or three sprigs of rosemary;
• salt to taste.

How to cook turkey fillet in a sleeve in the oven.

Rinse the meat, dry. Grate with ground garlic and spices, leave to marinate for a couple of hours. Then put it in your sleeve. Bake for about an hour in a preheated oven. If the fillet is dry, you can add a little water or broth to it in the sleeve.
It turns out very tasty turkey fillet in a sleeve in the oven with a side dish. To do this, the meat must be washed, dried and cut into small pieces. Mix with potato wedges, onions, carrots. Add salt and spices to taste, bake for about an hour at a temperature of 180 degrees. If you add a little champignons or fresh green peas, the dish will get extra glamor.
If the fillet is marinated in pineapple juice before baking, and then stuffed with garlic and olives, it will instantly go from everyday to festive.

5. Turkey fillet in sour cream sauce in a pan.

One of the most suitable sauces for turkey is called sour cream by the world's leading chefs. A turkey baked or fried in it turns out to be incredibly juicy and fragrant, and most importantly, it does not lose its benefits.

Ingredients:

• half a kilo of fillet;
• vegetable oil - 20 g;
• sour cream - 100 g;
• bulb;
• glass of water;
• greens fresh or dry;
• salt and spices to taste.

How to cook turkey fillet in sour cream sauce in a pan, recipe.

Rinse the fillet, blot excess liquid. Cut into small pieces.
Chop the peeled onion, mix sour cream with herbs.
In a frying pan, fry each piece of meat on both sides, add onion with spices. Simmer everything together for a few minutes, pour over sour cream sauce, simmer under a closed lid until cooked (about 10 minutes).
Serve turkey fillet in sour cream sauce in a pan with any side dish.

6. Turkey fillet in sour cream sauce in the oven.

If you think that meat cooked in a pan is not as healthy as baked, try the fillet in sour cream sauce in the oven (the recipe can also be used for a slow cooker).

Ingredients:

• fillet - 600-700 g;
• large bulb;
• carrot;
• one and a half glasses of sour cream;
• 1.5 st. l. mustard;
• salt and spices to taste.

Cooking turkey fillet in sour cream sauce in the oven, recipe.

As in the previous recipe, the turkey must be washed, dried, cut. Put the pieces of meat in a form greased with a small amount of oil. Add salt and pepper to taste.
Put onion with carrots, previously simmered in a pan, on top. You can use raw vegetables, but the taste will not be the same.
Mix all other ingredients and pour over meat. Simmer in the oven for 40-50 minutes, and in a slow cooker for 25-30 minutes. After a little cool, serve with boiled rice or as an independent dish.
Compared to pan-cooked, this option can be considered more dietary, and there is no particular difference in taste.

Cutlets are served in every home, but lately, cutlets made from finely chopped meat, rather than from the more familiar minced meat, have become increasingly popular. Try chopped turkey cutlets. You will definitely like the result.

Ingredients:

• fillet - 400 g;
• onion head (preferably red);
• egg;
• salt and spices to taste (preferably use basil and ground black pepper).

How to cook chopped cutlets from turkey fillet, recipe.

Cut the meat very finely. Finely chop the onion and pour boiling water over it. This will help relieve his excess bitterness. After a couple of minutes, drain the water, mix the onion and fillet. Add spices and eggs.
Advice! Drizzle the prepared mixture with balsamic vinegar. Then your cutlets will be lush and more fragrant.
Do not rush to start frying. Let the stuffing stand for twenty minutes. After that, spread the cutlets on a greased with vegetable or olive oil and a preheated pan, fry for about 7 minutes on each side over very low heat.
You can serve chopped turkey fillet cutlets with mashed potatoes, porridge or a side dish of vegetables

Chop lovers should definitely try this turkey fillet dish. The recipe can be used for both the pan and the oven. Both in the first and in the second case it turns out very tasty.

Ingredients:

• fillet - 700 g;
• 2 eggs;
• a couple of spoons of sour cream;
• cheese - 100 g;
• a pinch of starch;
• salt and pepper to taste.

How to cook turkey chops.

Rinse the meat, dry it, cut into portions. Turkey fillet chops can be cooked from any part, even from the cut off from the drumstick, even from the breast.
Beat the meat, salt and pepper. Leave, let it rest a little, and at this time prepare the batter. Mix all other ingredients, grate cheese. Dip each piece in batter, put on a preheated pan, fry on both sides, then sprinkle one with cheese, cover and simmer over very low heat.
If you cook turkey chops in the oven, sprinkle with cheese immediately and bake for about 40 minutes.

If you don’t know what to cook for the second, try turkey fillet goulash. You can serve it with any side dish, and the presence of fresh vegetables makes the finished dish even more useful.

Ingredients:

• fillet - 600 g;
• a couple of bell peppers;
• bulb;
• 2-3 cloves of garlic;
• tomatoes, or pasta prepared from them;
• salt and spices to taste.

How to cook turkey fillet goulash.

Cut the fillet into small pieces, fry, remove from the pan. Peel vegetables, finely chop, fry. Add meat and ground tomatoes or pasta to them. Simmer for half an hour, then salt and pepper to taste.
Turkey fillet goulash will complement any side dish. When serving, you can sprinkle with fresh herbs.
Very tasty rolls are obtained from turkey. The secret is that any product can be used perfectly for them. You can fill the beaten fillet with fresh herbs mixed with sour cream, or you can make a mushroom filling. Experiment. You can fix the rolls with a toothpick, a strip of pigtail cheese, or you can use a regular thread.