Hot dishes from turkey fillet. Baked turkey in the oven with soy sauce

Turkey meat is comparable to beef in terms of benefits and nutritional value, while being more tender and dietary. In addition, the cost of turkey is lower than the cost of beef. Yes, and it cooks faster. For this reason, many housewives prefer to cook turkey dishes when they want to feed their family with something meat without spending a lot of money and effort on cooking.

Cooking features

There is a frying pan in almost any home, and it is on it that many housewives prefer to cook in a hurry. However, not all of them dare to use a frying pan for cooking turkey meat, fearing that with this method of cooking it will come out dry and tasteless. But this can be avoided if you know a few important points.

• In pieces, you can fry both the turkey breast and its drumstick. It is only important that the meat is fresh. Avoid buying meat that has lost its elasticity, is slippery, smells bad and has too yellow fat.
• Fresh or chilled turkey meat is preferable to frozen. If, nevertheless, there is a need to use a frozen product, you need to get the turkey out of the freezer in advance, since it will take a lot of time to defrost: first, the meat must be completely thawed in the refrigerator, then warm up a little at room temperature. If there is a sharp temperature drop, poultry meat will lose its juiciness, and even the best recipe will not help to make a truly tasty dish out of it.
• In order for the turkey meat to turn out soft and juicy in a pan, it is best to stew it with vegetables and a fatty sauce, for example, in sour cream. However, before that, all the same pieces of turkey need to be fried until golden brown. And it does not matter that it will not be preserved during the stewing process - the meat will still acquire a special taste due to roasting.
• To make the turkey tender and have a seductive aroma, it can be marinated before cooking. You can marinate the turkey in pieces or whole. In the first case, it will take less time, so if you are going to cook a turkey in a pan, it is advisable to cut it first and then marinate it. Any marinade suitable for poultry meat can be made using sour cream, mayonnaise, yogurt, kefir, honey, mustard, paprika, ginger, turmeric and other spices.
• If you don't want to dry out a sliced ​​turkey, don't keep it on the stove for too long. Depending on the size of the pieces, it usually takes from 20 to 40 minutes to bring them to readiness, on average, turkey dishes in a pan are cooked for half an hour.

Turkey in sour cream with raisins

• turkey breast fillet - 0.6 kg;
• sour cream - 0.25 l;
• raisins - 50 g;
• wheat flour - 10 g;
• vegetable oil - 50 ml;
• ground cinnamon - a pinch;
• nutmeg - a pinch;
• fresh parsley - 50 g;
• fresh dill - 50 g;
• salt, pepper - to taste.

Cooking method:

• Wash the turkey fillet, pat dry with a kitchen towel, cut into cubes 1–1.5 cm in size.
• Rinse raisins, soak for 10 minutes in warm water. After the specified time, drain the water, squeeze the raisins.
• Finely chop fresh herbs with a knife.
• Pour vegetable oil into the pan, put it on fire. Wait a couple of minutes and add the turkey pieces to the pan.
• Fry the turkey in the boiling oil for 10 minutes, tossing the pieces several times during the frying process.
• Add raisins, continue frying for another 5 minutes.
• Add salt, spices, chopped herbs to sour cream.
• Sprinkle the turkey with flour, fry for a few minutes. Add sour cream.
• Without reducing the heat, stew the meat in sour cream, stirring it vigorously, for 5 minutes.
• Turn off the heat, cover the pan with a lid. Simmer over low heat for 15 minutes.

The turkey, cooked according to the above recipe, has a delicate sweet and sour taste and looks very appetizing. You can serve it with almost any side dish: potatoes, rice, pasta, buckwheat. Do not forget to pour over the dish before serving with sour cream sauce with raisins, in which the turkey was stewed in a pan.

Turkey Stroganoff with mushrooms

• turkey meat - 0.6 kg;
• fresh champignons or porcini mushrooms - 0.2 kg;
• onions - 0.3 kg;
• sour cream - 125 ml;
• mustard - 40 ml;
• salt, pepper - to taste;

Cooking method:

• Wash the turkey meat pieces and pat dry with paper towels. Cut the meat into oblong-shaped pieces, like beef stroganoff.
• Wash the mushrooms, blot with napkins and cut each into 4-8 pieces (depending on the size of the mushrooms). With porcini mushrooms, the dish turns out to be the most delicious and fragrant, but champignons can also be used.
• Remove the husk from the onion, cut it into not too small cubes.
• Heat the oil in a frying pan, put the turkey pieces in it and fry them in a hot frying pan for 10 minutes.
• Reduce the heat a little and put in the pan, where the fried turkey is already located, mushrooms and onions. Continue frying, uncovered, until excess liquid from the mushrooms has evaporated from the pan.
• Mix sour cream with mustard, salt and pepper. Pour this sauce over the turkey. Turn up the fire even more. Cover the pan with a lid and simmer the turkey pieces with mushrooms in a creamy mustard sauce for 10 minutes.

The seductive aroma of this dish is unlikely to leave anyone indifferent. A turkey fried in a Stroganoff pan with porcini mushrooms is a dish worthy of a festive table. As a side dish, you can serve potatoes to it, and any will do: fried, baked, boiled, mashed.

Turkey drumstick in soy sauce

• turkey drumsticks - 0.5 kg;
• paprika - 10 g;
• garlic - 2 cloves;
• dried basil - 5 g;
• soy sauce - 40 ml;
• balsamic vinegar - 40 ml;
• vegetable oil - how much will it take.

Cooking method:

• Wash the turkey drumstick, dry it, cut into pieces of 2 cm, cut each piece with a knife along and across to make small, narrow, but long enough pieces.
• Combine balsamic vinegar, crushed garlic, soy sauce, paprika and basil. This will be the marinade.
• Dip the turkey pieces in the marinade and refrigerate them for an hour.
• Remove the turkey from the refrigerator, let stand 20 minutes at room temperature. Remove the pieces from the marinade, squeeze.
• Place the turkey in a hot skillet with simmering oil. Fry the pieces of meat over medium heat for 10 minutes.
• Pour remaining marinade over turkey. Cover the pan with a lid while lowering the heat underneath. Simmer the dish for 15 minutes.

The turkey prepared according to this recipe can be served with a side dish or as an independent snack. It will be delicious both hot and chilled.

If you know a few culinary subtleties and pick up a good recipe, even an inexperienced housewife can cook a turkey in pieces in a pan. At the same time, the dish will turn out tasty and fragrant, it is not a shame to put it even on the festive table.

How to cook a whole turkey so that it is soft and juicy
The custom of roasting a turkey to the table came from America, where Thanksgiving and Christmas are indispensable without this dish. The bird often becomes a signature dish, because every housewife should know how to cook a whole turkey so that it is soft and juicy.
In addition to the fact that this dish looks beautiful and incredibly tasty, it is also healthy, as it is low in calories, contains a minimum of cholesterol, many vitamins and minerals that have a beneficial effect on the human body.
There are several recipes for cooking a whole turkey, they differ in the preparatory process and filling.

"Festive Turkey"
Ingredients:
large bird carcass;
1 pc. carrots, oranges, onions, garlic;
2 bay leaves;
cinnamon stick;
7 carnations;
2 tsp favorite spices, coriander;
1 tsp allspice peas;
1/2 stack. granulated sugar;
10 st. lies. rock salt;
150 g butter
Cooking steps:
1. The turkey is gutted and washed, or a ready-made thawed one is used. All edible entrails from the turkey are also removed, the neck is removed.
2. In order for the bird to be juicy, 2 to 3 days before cooking, it must be soaked in a solution that includes: salt and sugar dissolved in boiling water (1 liter), chopped carrots and onions, cinnamon stick broken into pieces, bay leaf, allspice and coriander.
3. The turkey is lowered into a large container, filled with a solution, and then cold purified (filtered or bottled) water is added so that it completely covers the product. Periodically, the bird needs to be turned over and the meat massaged, then it will be better saturated with moisture.

4. The bird is removed from the solution, washed under running water.
5. The carcass is smeared with butter, previously softened at room temperature and supplemented with a mixture of herbs and spices, mashed garlic (half a head). The turkey is rubbed inside, outside, and also under the skin, for which you need to break the film - the ligament that connects the skin to the pulp.
6. An orange boiled in boiling water for 2 minutes is placed inside the bird, after which it is stuffed with cloves. The remaining half of the head of garlic is cut in two and also placed in the inside of the bird so that one part is in front of the orange, the second follows it.
7. The hole is fixed with wooden skewers or sewn with harsh threads.
8. The turkey is baked in a sleeve or foil. If a sleeve is used, then it is not worth cutting it at the end, the bird will turn brown and so on. Foil is another matter: the turkey should be wrapped in such a way that an air layer remains under it, and during the cooking process, the bird is poured with released juices and fat, 30 minutes before the end of baking, the foil opens - the top is browned.
The product is laid out breast-side down, as this is the driest part of the bird and it is necessary that it be fed by the flowing fat.

Cooking time is calculated by the weight of the bird: half an hour per 1 kg of mass. To begin with, a large fire is set up to 240 degrees for 30 minutes to form a golden crust. Then the fire is reduced to 190 degrees, and the product remains like this for 3 to 4 hours, depending on the weight.
From the finished turkey, when pierced with a wooden skewer, completely transparent juice should stand out.
9.Now the threads or skewers are removed, the orange and garlic are removed.
The turkey is laid out on a dish breast up, covered with clean foil and left for a third of an hour. Then it is served to the table.
This is a classic whole version, so that it is soft and juicy in the oven for a special occasion, but it can always be supplemented and diversified.

Holiday Turkey Variations and Tips
1. The bird can be stuffed with a mixture of: boiled rice, turkey liver fried and twisted in a meat grinder, dried grated carrots and diced onions, a small handful of steamed dried fruits (dried apricots, raisins and prunes), ground pepper, salt and nutmeg, and a little broth is added or just water. The mass is kneaded and sent inside the turkey.
Roasting occurs as in the above recipe. A side dish of vegetables is good for such a dish: Brussels sprouts, bean sprouts, broccoli, asparagus beans, carrots.
2. You can also prepare the filling from a mixture of prunes and apples, cutting them and adding spices and salt, sunflower or melted butter.
3. Good and turkey with bacon. The carcass is not pre-soaked, but deep cuts are made over its entire surface with the end of a sharp knife, where pieces of frozen chicken fat and thin slices of garlic are placed. All surfaces are rubbed with spices, smeared with butter or olive oil, an orange, apple or lemon, cut into pieces, is placed inside.
The bird is topped with pieces of chicken fat and strips of bacon, placed in the refrigerator overnight, and then left at room temperature for another couple of hours, and then baked.
4. You can add honey, cognac, champagne, wine to the marinade, replace ordinary water with sparkling mineral water.

5. If there is no time for a long pickling, then you can simply rub the bird with salt, garlic, rosemary and olive oil, leaving it like that for only a couple of hours.
With the help of one medium-sized turkey of 5 - 7 kg (more than 10 kg of poultry should not be taken, it is better to buy two, but smaller) you can feed 10 guests, because other meat masterpieces are no longer required.

Culinary community Li.Ru -

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Those who often visit my blog know that we love birds and often cook interesting ones. Today we will analyze step by step the most delicious recipes for roasting turkey fillet in the oven. These dishes are suitable for the festive table and for every day. Choose what you like best and cook with pleasure.

In the article:

Oven baked in foil in the oven fillet of turkey breast - lick your fingers

This recipe works for both turkey breasts and thighs. We get amazing, juicy meat thanks to kefir marinade, cheese and tomatoes.

2. I pour kefir into a deep bowl and squeeze lemon juice into it. Salt, pepper and add Provencal seasoning. You can add curry, but I have run out) Stir so that the salt dissolves. I soak all the pieces of meat in this marinade. Marinated for an hour and a half.

3. The meat is marinated. I spread each piece of fillet in the middle of a sheet of foil. I also add a tablespoon of marinade. And I turn the corners up. I twist the foil a little on top like a candy wrapper and put it in the brazier. I send it to a warmed up to 200 deg. oven.

4. After 40 min. She took out a brazier and unwrapped the foil. For each piece of meat I laid out 2-3 circles of tomatoes and a pinch of grated cheese.

5. And so, in an open form, I bake for another ten minutes.

This is such a tasty treat. A lot of juice has formed in the foil. Serve on plates and drizzle with juice. Treat family and friends!

Turkey in the oven in tomato sauce with potatoes and vegetables

The longer the meat marinates, the juicier and more tender the finished dish will be. Keep this in mind when you are about to cook. I forgot to include garlic in the recipe. Take as much as you like.

How to cook:

1. My breast and dry it with a towel. Peel the garlic, cut into halves. And I stuff the meat with garlic, making cuts with the tip of a knife.

2. Mixed mustard, vinegar, oil, all spices and salt in a bowl. Prepared the marinade. I thoroughly coat the piece of meat with this marinade. I cover and leave in the refrigerator for 12 hours. If you can’t marinate for a long time, then at least at least two hours.

3. The meat is marinated. I spread the whole piece in a brazier and put it in heated to 200 degrees. oven.

4. Such a large piece will be fried for about an hour. Three or four times during frying, I pour the carcass with the released juice. After an hour I take it out, cool and you can eat. It's so simple, delicious and festive!

The next recipe for turkey with potatoes, onions and tomatoes from the Natali Li channel

Turkey meat in the oven with tomato sauce, potatoes and vegetables - video recipe

A very quick and easy recipe for a gorgeous roast turkey in the oven with vegetables.

Natalie showed and told everything so deliciously, and even served it wonderfully!

Turkey fillet baked in a sleeve with sour cream; fragrant and juicy

The following recipe is my favorite. In the sleeve, the meat is wonderfully saturated with juice and spices. I cook any turkey in my sleeve. It always turns out great!

I have a turkey thigh fillet. This meat itself is juicier than the breast. And when cooked in a sleeve, it just melts in your mouth. In addition, I added a little butter and sour cream.

This recipe can no longer be called low-calorie.

If you do not want extra fat, you can exclude both butter and sour cream. It will still taste - overeating

How to cook:

I cut the washed and dried meat in several places. I rub salt and pepper on all sides. On a fine grater, I rub the zest of an orange and squeeze out the juice. I mix orange juice, spices, mustard and olive oil in a glass. Leave the zest aside for now.

Now let's use the baking sleeve. I fasten one end of the sleeve. I put the meat there and pour the marinade right in the sleeve. I distribute the marinade over the entire surface of the meat. I tightly tie the second end of the sleeve.

I leave the meat to marinate. Once again, the longer the meat is marinated, the better the result. Got it after 2-3 hours. I open one side of the sleeve. Carefully, so that the marinade does not leak out, I take out the meat. Now, in those cuts that I made at the beginning, I put in a small piece of butter.

I coat with sour cream on all sides and put it back in a bag with marinade. Now I pour finely chopped garlic cloves and orange zest into it. I seal the bag again. I put it in the roaster and put it in the oven for 200 degrees. for half an hour. After half an hour, cut the bag and remove it, and let the turkey bake for another half an hour. Reduce the temperature to 160 deg.

The yummy is indescribable! Be sure to give this recipe a try.

Turkey fillet with apples and oranges in honey sauce

Here are some delicious recipes we could offer you today. That's all for now.

Thank you very much for visiting my site! Thanks to everyone who cooked with me today. And who ate - Bon appetit!

If you liked the recipes, click the social media buttons. I will be pleased, and you will save the recipes on the page.

It is believed that turkey fillet is a meat that contains many vitamins, it is suitable for many culinary recipes. Compared to chicken, turkey has a more delicate flavor and a stronger aroma. If you marinate the turkey before cooking, then the finished dish will turn out to be very juicy.

There are many legends that turkey meat is very healthy. It refers to a dietary product - 100 g of turkey pulp contains about 194 kcal - this is not enough. The fillet contains a fairly large amount of phosphorus, its volume, like that of a rare red fish. In addition, the chemical composition of meat is also rich in other components: sodium, magnesium, calcium, iodine, sulfur and others. This bird is considered the record holder in terms of the amount of zinc.

If you constantly eat turkey, then immunity from cancer will increase, there will be more iron in the body, and metabolic processes will stabilize. Children are highly recommended to eat turkey meat more often. It is also recommended to eat it for anemia. So

Recipes on how to cook delicious turkey fillet

Video recipe for turkey in the oven

This turkey meat dish looks good at family holidays, you can watch the recipe in the video. It is not always worth waiting for the holiday, you can pamper your loved ones with a tasty treat just on the weekends. What you need for a baked turkey with fruit:

• poultry meat up to 2 kg;
• honey 100 g;
• orange 1-2 pieces;
• small apples 3-4 pieces;
• soy sauce to taste;
• garlic in granules 1 tsp;
• black pepper.

Cooking:

1. Take the finished fillet, rinse it and dry it a little with paper or a paper towel.
2. Take the washed fillet and rub it with garlic granules and pepper. Salt is not worth it, you still need soy sauce ahead. Wait until the meat marinates, this will take a couple of hours, but the more - the tastier.
3. Divide the oranges into slices, cut the apples a little larger, removing the core with the seeds from them.
4. Grease a baking sheet with any oil, put the pickled fillet, and place chopped fruit around it.
5. Pour everything with soy sauce, if desired, you can add a little honey.
6. Preheat the oven to 200°C and leave the dish for about 50 minutes. Check occasionally to make sure the meat doesn't dry out. In many cases, the meat is cooked faster than indicated in the recipe, it is better to get the dish a little earlier and pack it in foil for 15 minutes so that it “reaches”.
7. Cut the turkey beautifully into slices, take a large dish and put the meat with fruit on it. Treat your family and friends with your dish!

Turkey in a slow cooker - a step by step recipe

The slow cooker will make a wonderful goulash out of a tender turkey, the dish will harmonize well with the side dish. Turkey fillet looks like pork, but in terms of taste, it is more palatable and soft meat. We will need:

• turkey fillet 600-700 g;
• medium bulbs 2 pcs.;
• tomato paste 1.5 tbsp. l.;
• flour 2 tbsp;
• water 1 tbsp.;
• oil (preferably vegetable) 3-4 tablespoons;
• Bay leaf;
• salt to taste.

Cooking:

1. Take an onion, peel it and cut it into small pieces. After that, turn on the multicooker, pour in the oil and set the frying mode.
2. Cut the turkey fillet into medium pieces.
3. Fry the fillet with onions for up to 20 minutes so that it acquires a golden color. Then add flour and tomato, mix everything. Add bay leaf and sprinkle with salt to your taste.
4. Wait until the finished mass is fried for about 5 minutes, then add water and turn on the stew mode. If your slow cooker doesn't have it, keep using frying.
5. The turkey should be stewed for about an hour. As soon as the dish is ready, it needs to stand, and then it can be served with a side dish, the turkey will look good with buckwheat.

Baked fillet

If you want to cook a turkey in the oven and make it juicy, then here's a tip for you: this meat is tender, so it is recommended to cook it as quickly as possible, covering it with vegetables on top or making it a cheese coat.

Ingredients:

• fillet 0.5 kg;
• red tomato 2 pcs.;
• hard cheese up to 200 g;
• pepper and salt to your taste.

Cooking:

1. Divide the turkey fillet into 5 thick pieces, beat them a little to reduce the thickness.
2. Spread each piece with spices and salt, then spread the meat on a baking sheet, pre-grease it.
3. Cut the tomatoes into slices and arrange among the pieces of turkey.
4. Grind everything with hard cheese, preferably with small chips.
5. Send the finished semi-finished product to the oven for 20 minutes at a temperature of 180 ° C. Do not overexpose the meat inside, otherwise you can forget about juiciness.

Turkey fillet in a pan

Stroganoff meat can be easily cooked with a frying pan and turkey fillet. In terms of its ingredients, this dish is very similar to the classic beef stroganoff.

We will need:

• fillet 200-300 g;
• mushrooms 100 g;
• bulb large 1 pc.;
• mustard 1 tbsp;
• high-fat sour cream 100-150 g;
• refined oil;
• pepper and spices.

Cooking:

1. Divide the fillet into small pieces and fry until golden brown, adding a little oil.
2. Finely chop the onions, then wash the mushrooms and chop as desired. Porcini mushrooms are better suited, a fallback option is oyster mushrooms or champignons.
3. Pour chopped vegetables and mushrooms into the pan, when liquid appears, wait until it disappears. Do everything on low heat for 15 minutes.
4. Add mustard with sour cream, then salt to your taste and let the dish stew for another minute.
5. Put on the table with potatoes or rice.

How to cook a delicious bird - the best recipe

The best taste of cooking turkey will be if the meat is baked whole. Prunes will give the dish a special piquancy, it will become a kind of highlight.

What we need:

• turkey meat 1 -1.2 kg;
• pitted prunes 100 g;
• onion medium 2 pcs.;
• half a lemon;
• garlic cloves 5 pcs.;
• rosemary, basil;
• salt and red pepper to taste;
• refined oil 40 g;
• paprika;
• dry white wine 100 - 150 gr.

Cooking:

1. Take all the spices, mix them with herbs in a separate bowl.
2. Rinse the fillet and let it dry. Butter the meat and roll it in spices, then wait about an hour or an hour and a half until it marinates.
3. Divide the prunes into 4 parts, cut the onion into large rings, try to cut the garlic thinly. Place everything in a bowl, add lemon juice and mix thoroughly.
4. Put the fillet on the form, lubricate it with vegetable oil before that. Spread the prunes evenly over the turkey.
5. At a temperature of 200 ° C, bake the meat for about half an hour.
6. Turn the meat over and pour in the wine. Reduce the temperature by 20 degrees and wait another 30 minutes.
7. Turn the meat over for the last time, pour over the sauce, if not ready, bake for another 15 minutes.

Turkey in sauce

When you cook a turkey fillet dish, be sure to use the sauce, otherwise the meat may be dry. This is the secret of this unusually delicious dish.

Ingredients:

• turkey meat 650 g;
• olive oil 250 ml;
• lemon juice 1 - 2 tablespoons;
• onion medium 1 pc.;
• 3 cloves of garlic;
• salt, pepper, oregano, bay leaf.

Cooking:

1. First you need to make the sauce. Take lemon juice, spices and olive oil, then mix this mass in a separate bowl.
2. Cut the onion into very thin rings and mix with the sauce.
3. Put the finished fillet in a saucepan and pour over the sauce. Leave in the refrigerator for 10 hours to marinate.
4. Take a deep baking sheet and place the meat in it, pour over the sauce if there is any left. The upper part should be tightened with foil and baked for half an hour at a temperature of 200 ° C.
5. If you like the fried crust, then remove the foil and leave the meat in the oven for another 10 minutes.

How to cook a juicy and soft turkey fillet

Roasted turkey cut into slices is perfect for sandwiches. It will be a very tasty, satisfying, and most importantly healthy breakfast. To make the meat on the sandwich very juicy, you need to follow the recipe, which includes:

• meat 1.3 kg;
• low-fat kefir 300 ml;
• lemon juice 2 tablespoons;
• seasonings, salt to taste.

Cooking:

1. Make cuts evenly over the meat so that the pickling goes faster.
2. In a separate bowl, mix kefir with lemon, add spices. Soak the turkey in the sauce, wrap with cling film. Wait 3-4 hours.
3. Fillet roasting methods:

• Put the meat in foil, bake for about half an hour in the oven at a temperature of 200 ° C;
• Put the meat on the grill, place a baking sheet at the bottom, wait 20 minutes until the dish is ready. Perform cooking at 200°C.

Delicious and healthy turkey recipe in foil

The recipe is very simple, while the dish is very tasty and easy to prepare. The turkey will go well with the side dish, its cold appearance is suitable for sandwiches. For the recipe you need:

• turkey meat 1 kg;
• garlic cloves 4-5 pcs.;
• mustard with grains 100 g;
• spices, salt.

Cooking:

1. Wash the meat, then make slits in it so that the garlic cloves fit in.
2. Sprinkle with pepper, coat with mustard. If you only have regular mustard, then add a little sour cream.
3. Place the semi-finished meat in foil so that all the juice remains in the turkey;
4. Put in the oven for 50 minutes, set the temperature to 200 ° C;
5. Remove the cooked meat from the oven, let it stay in the foil for a while so that the juices are absorbed.

How to cook a turkey in the sleeve

Turkey meat in the sleeve will be especially refined, have a piquant taste. The method is very easy, but your fillet will always have a special juiciness and there will be no burnt meat when frying.

Ingredients:

• meat 1.5 kg;
• soy sauce 2 tablespoons;
• Bulgarian red pepper 1 pc.;
• vinegar 1 tbsp
• 3 cloves of garlic;
• bulb 1 pc.;
• hot pepper 1 pc.

Cooking:

1. First, grate the ginger root, finely chop the onion, chop the pepper in a blender. Add soy sauce and a little vinegar to the finished mass.
2. Take the meat and grease it with the resulting sauce, leave the meat in a separate bowl and wait until it marinates.
3. Make a sleeve of the required length, tie one end. Put the turkey inside and pour over the sauce. After that, tie off the second edge of the sleeve.
4. Roast the turkey for about an hour at an average temperature of 200°C. As soon as the meat is almost ready, tear the sleeve slightly to get a beautiful crispy crust on the fillet.

Recipe with vegetables

You do not know what to put on the table for your family so that everyone can eat? Turkey meat with vegetables will help you with this.

Required Ingredients:

• meat 0.5 kg;
• medium-sized zucchini;
• potatoes 3-4 pcs.;
• carrots 2 pcs.;
• bulb 2 pcs.;
• bell pepper;
• tomato juice 0.5 l;
• salt and pepper to your liking.

Cooking:

1. Vegetables need to be cut into small pieces, carrots a little smaller.
2. Also cut the meat into small pieces, the fillet is well suited, as an option, you can take the flesh from the thigh.
3. Not everyone has tomato juice, it can be replaced with ordinary red tomatoes, if you need a large concentration, then add tomato paste.
4. You can continue cooking using any of the following methods:

• Fry meat and vegetables separately, then combine everything. Then salt the dish to taste and add spices. Tomato juice needs to be heated, then pour meat and vegetables over it. Simmer after boiling for about 10 minutes.
• Place the products raw in a saucepan, add pepper and salt to taste, pour cold juice and put on the stove, turning on a large fire. After boiling, simmer the fried meat for about half an hour.
• You can put all the ingredients alternately in a baking sheet, put the meat on top, and vegetables on the bottom. For this method, it is better to cut the fillet into thin slices. Add pepper and salt to the tomato, then pour the finished mass over the meat. You can sprinkle the dish with hard cheese for beauty. Roast the turkey at 180°C for about an hour.