Is it possible to boil a frozen turkey. Boiled Turkey - General Cooking Principles

Turkey meat useful qualities has no analogues. Not a large number of calories, high nutritional value, the ability to use for people prone to allergies - all this can be said about the turkey. In order for all useful substances to be preserved during the preparation of this type of meat, it is very important to boil it correctly.

How long to cook a turkey

Individual pieces of turkey, such as drumstick, thigh or breast, are boiled for 1 hour, the fillet will be ready in 30 minutes. If you need to cook soup or jelly from this meat, then you need to cook it for at least 2 hours - this is the only way you can get tasty and rich broth. Readiness can be checked in a standard way- pierce a piece with a knife. If it pierces easily and no cloudy liquid is released, then it is ready.

Those who decide to cook a whole turkey carcass will have to wait about 3 hours for it to cook.

How to cook a turkey: step by step instructions

Anyone who wants to cook tasty, fragrant, and also healthy meat should follow the recommendations:

1. Fill a pot with water and put it on fire.
2. After boiling water, add salt and put the meat.
3. Put the peeled carrots into the broth, whole onion And Bay leaf.
4. Boil the turkey for 30 minutes.
5. Upon completion, remove the meat, save the broth for cooking the first course.

Turkey meat will be tender and tasty if it is boiled not in water, but in milk. If the dish is prepared for a child, it is best after pre-boiling change the water and cook the meat for another 40 minutes.

If you need to cook diet soup from turkey, the broth will turn out more fragrant by adding peeled onions, carrots and celery stalks to it. They must be placed in water an hour before the end of cooking. When the turkey is boiled for salad, experienced chefs It is recommended to fry it a little in vegetable oil.

Easy Boiled Turkey Recipes

You can create a lot from a turkey interesting dishes. It can be a simple soup with meat and vegetables for a child or complex dish, which is prepared for a couple of hours. The main thing is that it is almost impossible to spoil this meat - it will turn out delicious in any form.

Salad with boiled turkey

For this dish, you need to stock up on 3 stalks of celery, 300 g of turkey, bell pepper (2 pieces), onion, mayonnaise (1 tablespoon), yogurt (2 tablespoons), mustard, salt and pepper.

Cooking process:

1. Wash the meat and boil it.
2. Wash celery, remove leaves and veins, cut diagonally.
3. Wash the bell pepper, remove the seeds, cut into thin half rings.
4. Cut boiled meat into thin sticks.
5. To prepare the dressing, peel the onion, grate it on a coarse grater.
6. Combine the onion with mayonnaise, yogurt, salt and pepper.
7. Put the meat, celery and pepper in a bowl, pour over the dressing and mix well.

Turkey drumstick with apples

To prepare original dish, you need to have the following products: 4 turkey drumsticks, 4 apples of non-sweet varieties, 500 g of prunes, vegetable oil and salt.

Cooking process:

1. Rinse the turkey legs and separate the meat from the bone.
2. Pour into a saucepan a small amount of water, salt and boil the meat until half cooked.
3. Wash, peel and cut apples into slices.
4. Soak prunes in water for 15 minutes.
5. Turn on the oven.
6. Grease a baking sheet well with vegetable oil and put meat, apples and prunes into it in layers.
7. Bake in the oven for 30-40 minutes until crusty.
8. Put on a plate. Can be served on the table.

Boiled turkey with sauce

For this recipe, you need a turkey carcass, 2-3 liters of water, an onion, parsley roots (a couple of pieces), one carrot, 2 tbsp. l. butter and the same amount of cream, flour, dill, parsley and salt.

Cooking process:

1. Cut the carcass into portions.
2. Boil water and put meat in it. Cook over medium heat until tender, skimming off the foam. Half an hour before the end of cooking, add parsley roots, onion and salt to the water.
3. Put the finished meat on a large plate and pour over the broth.
4. To prepare the sauce, heat the flour in oil. Pour in 3 cups of broth, boil.
5. Add cream and chopped greens to the broth.
6. Serve meat with sauce.

Turkey Plakia

To prepare the dish, you will need to purchase 800 g of turkey fillet, 5 pcs. onion, 4 tomatoes, lemon, 2 carrots, half a celery root. You also need 6 cloves of garlic, 0.5 tbsp. white wine, 1 tbsp. a spoonful of flour, a few peas of black pepper, bay leaf, herbs and salt.

Separate pieces of turkey (breast, drumstick, thighs) are boiled for 1 hour, fillets - half an hour.

How to boil a turkey

Turkey in a pot

1. Pour water into the pan, put the pan on the fire.

2. After boiling, salt the water and put the turkey in.

3. Boil the pieces of poultry for half an hour.

4. Put 1 carrot, 1 head of peeled onion, pepper and bay leaf into the broth.

5. Boil the turkey for another half an hour, then use as directed.

1. Cut the turkey by separating the fillet.

2. Do not coarsely chop the meat across the grain.

3. Before cooking in a double boiler, you can marinate the meat, lemon juice, spices, soy sauce are suitable for this.

4. Put the bird on a steamer pan, be sure to salt.

5. You can use a steamer tray or foil to cook the turkey in your juices.

6. Cook the turkey for 20 minutes.

How to boil a whole turkey

Turkey - 1 carcass

Carrot - 1 piece

Onion - 1 piece

Coarse sea salt - 1 teaspoon

Black pepper - 3 peas

1. Thoroughly wash the bird carcass.

2. Remove excess skin and fat from it.

3. In large saucepan pour 3 liters of water, put the pan on the fire.

4. Peel, wash the onion, you do not need to cut it.

5. Peel, wash the carrots, chop coarsely.

6. Throw vegetables into boiling water, add sea ​​salt and pepper.

7. Lower the turkey into the pan, making after re-boiling fire is minimal.

8. Boil the turkey for three hours, do not forget to remove the foam.

9. A fork or knife will help to check the readiness, the meat is ready when it is easily pierced.

10. Turn off the heat, let the turkey rest for 15 minutes with the lid closed.

11. Transfer the finished bird to another bowl.

12. Cut the turkey after cooling into portions.

Fkusnofakty

– Turkey fillet in a double boiler cook for 40 minutes in a slow cooker- cook for 30 minutes.

Salad with boiled turkey

Celery - 3 stalks

Turkey - 300 grams

bell pepper- 2 pieces

Onion - 1 head

Mayonnaise - 1 tablespoon

Yogurt - 2 tablespoons

Mustard - 1 teaspoon

Salt and pepper - a quarter teaspoon

1. Wash the turkey and put it on the boil. Wash the celery, remove its leaves and hard veins, thinly slice diagonally.

2. Wash the bell pepper, cut lengthwise next to the stalk, remove the stalk, partitions and seeds.

3. Cut the pepper into thin half rings.

Cool the boiled turkey and cut into thin sticks.

4. Prepare dressing. Peel the onion, grate coarse grater, mix with 1 tablespoon of mayonnaise, 2 tablespoons of yogurt, a quarter teaspoon of salt and pepper. Mix well.

5. Put the turkey, celery and pepper in a bowl, pour over the dressing and mix.

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Turkey soup recipe | How to boil a turkey

It would seem that there is nothing complicated in how to cook a turkey. After all, it is the same bird as the chicken. But the thing is that when cooking a turkey, you need to take into account some nuances, since its meat is still different from chicken.

We bring to your attention a recipe for how to cook a turkey.

Turkey Soup - Recipe

For the preparation of the soup recipe, the approximate proportions of the products are as follows:

• meat - 5 kg;
• water - 2.5 l;
• onions - 2 pieces;
• carrots - 2 pieces;
• celery - 2 sticks;
• parsley - 1 bunch;
• salt and spices - to taste.

How to boil a turkey - useful tips

1. Frozen turkey should only be thawed before cooking room temperature. To speed up the thawing process, meat should never be poured with water - most of useful substances will be lost.
2. The turkey should be boiled whole or cut into pieces. The turkey is cut in the same way as the chicken, only the breast and back are additionally cut. Most often, drumsticks, wings and thighs are used for boiling, soup is boiled from the neck and back of the turkey.
3. To cook turkey soup, meat is poured cold water and cook for about one and a half hours (if they are preparing a turkey for a second course or salad), two hours (for soup) and 2.5–3 hours (for jellied meat), be sure to remove the foam formed during cooking. Do not cook the turkey longer than the specified time, the meat will become tough.
4. After the disappearance of the foam, the turkey should be cooked on minimal heat, covering the pan with a lid. With this method of cooking, the turkey will cook longer, but the meat will be more juicy.
5. An hour after the start of cooking the turkey soup, parsley, celery, onions and carrots, salt and spices are added - 5 minutes before cooking.
6. For readiness, the turkey is checked with the tip of a knife or with a fork - the finished meat is easily pierced.
7. After cooking, the finished turkey is left in the broth for 15–20 minutes, in which case it will be fragrant and juicy.
8. Boiled turkey meat is cut into small pieces, laid out in bowls with soup, or fried with vegetables in vegetable oil until golden brown. You can, by separating the meat from the bones, make meatballs, add meat to sandwiches or salads.

How long to cook turkey fillet?

1. To make the turkey softer, we recommend boiling it in milk.
2. You can cook the turkey fillet in a double boiler, it will take about 40 minutes.
3. If you cook a turkey for children, then you need to do this. After boiling it for about half an hour, drain the broth, add vegetables, pour clean water and cook the meat until tender.

We hope that by using our tips on how to boil a turkey, you will easily prepare a recipe for this juicy and fragrant meat.

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How and how much to cook turkey meat?

The cooking time of turkey meat depends on the body part of the bird and its quantity. An important role is played by the dish that is planned to be prepared from it. The longest meat is cooked for broths and jelly. IN this case optimal time cooking will take at least two to three hours.

Cooking time for a turkey in a regular pot:

• fillets should be cooked for an average of 30-40 minutes;
• a whole turkey, depending on its size, is cooked for 2-3 hours;
• individual pieces of poultry meat reach readiness within 40 minutes.

You can reduce the cooking time of turkey meat thanks to a double boiler or slow cooker. In the first case, it will take 40 minutes, in the second - 30 minutes. In a slow cooker, meat is cooked in the “Cooking” mode with a timer set for 45 minutes.

A special method is used to prepare boiled turkey meat for a child.: first, the product is cooked for 30 minutes, then the water is completely drained and changed to a new liquid, after which the meat must be cooked for another hour. This method is recommended for newborns, young children, as well as for diet food. The body part of the bird (fillet, drumstick, thigh, etc.) does not matter in this case.

How to cook turkey meat

Turkey can be cooked great amount dishes. It is almost always recommended to pre-boil the meat until tender. In order for the turkey to lose less weight and keep its beneficial features, it is recommended to pour boiling water over the carcass or its individual parts before starting the cooking process. This nuance will help close the pores of the meat and preserve the juice.

• in order for the turkey meat to be softer and juicier, it is recommended to add a small amount of milk to the water during the cooking process;
• when cutting a turkey carcass into separate pieces, it is recommended to cut the meat across the fibers (otherwise it may be tough after cooking);
• so that after cooking the turkey is not too greasy, skin and fat are removed from the meat before cooking;
• if the product is used for the preparation of jelly or rich soup, then the pieces of meat must be chosen with the maximum number fat and skin;
• if it is planned to cook the first course from a turkey, then the meat must be laid in cold water;
• if after cooking the turkey will be used for cooking second courses, then it is recommended to put the meat in boiling water.

The process of preparing meat for cooking and cooking steps:

• before starting the cooking process, the turkey carcass or its individual parts must be washed as thoroughly as possible;
• depending on the further use, the meat is dipped in cold or boiling water;
• to enhance palatability it is recommended to add finely chopped onion head to the meat;
• during cooking, a characteristic foam may form, which must be regularly removed from the broth;
• within 20 minutes, the turkey must be cooked over high heat, and in the second part of cooking - over low heat;
• at the beginning of cooking, it is better to cook the turkey in a saucepan without a lid, and closer to readiness, be sure to close the container so that the broth is more rich and the meat is juicy;
• you can make sure that the turkey meat is ready with a knife or fork (if the meat is easily pierced with a sharp object, then the product is ready);
• during the cooking process, turkey meat should be completely immersed in water, if necessary, add liquid;
• after the end of the cooking process, it is not recommended to immediately pull the turkey meat out of the pan, it should then soak in the broth for 10-15 minutes.

It is necessary to salt the turkey meat during the cooking process.. Salt prevents the transfer of nutrients from the product to the water. It is necessary to salt the workpiece before the start of the cooking process. The meat is placed in already salted water. If the turkey is frozen, it must be thawed before cooking. Otherwise, the meat will become stiff.

Turkey meat is increasingly appearing on our tables. And this is not surprising, since the content of nutrients in turkey is much higher than in any other poultry. This is a dietary product that is recommended for both adults and young children. Fillet is especially useful - in it reduced content fats and almost no cholesterol, so turkey dishes can be eaten daily without fear for your figure and general well-being.

Turkey fillet baked in the oven

beautiful and juicy fillet even a young hostess without special culinary skills can cook turkeys in the oven. This great option dinner for two, after which you will get up from the table full, but without the feeling of overeating.

You will need:

• turkey fillet - 1000 g;
• 1 cup fat-free kefir;
• juice of half a lemon;
• 3 ripe tomatoes;
• 200 g of any hard cheese;
• salt, spices - oregano, black pepper, basil.

Process:

1. Wash the poultry fillet under running water, dry paper towel and cut into portions.
2. To make the meat softer and cook faster - beat it a little with a kitchen hammer or reverse side knife blades.
3. Prepare the marinade: add salt and spices to kefir, pour in freshly squeezed lemon juice, mix everything and place the fillet parts. Marinating time - 1 hour.
4. Grease a thick-walled baking dish sunflower oil and lay out the turkey. For juiciness, pour a little marinade over the meat.
5. Preheat the oven to 200 degrees in advance, cover the top of the mold with foil or a lid and send to cook for 40 minutes.
6. During this time, rub on fine grater cheese (so it melts better) and cut the tomatoes into thick rings.
7. After the required time has passed, without turning off the oven, remove the form, remove the lid and put 2-3 circles of tomato on each piece. Sprinkle generously with cheese on top.
8. Return the form back and, without covering with foil, let bake until cheese crust 10 - 15 minutes.

Recipe in a slow cooker

Do you want to surprise your loved ones? unusual dish, but you feel sorry for wasting precious time on cooking? Then try to do original recipe turkey fillet with onion sauce. And the multicooker will help you with this.

Ingredients:

• turkey fillet - 700 g;
• 4 medium onions;
• 1 carrot;
• soy sauce (classic) - 50 ml;
• odorless vegetable oil - 2 table. spoons;
• fresh herbs - parsley, dill.

Process:

1. Cut clean and towel-dried meat into thin strips and lightly beat off.
2. Prepare the filling: peel the onion from the husk, cut into thin half rings. Wash the carrots and chop on a grater with cells of medium diameter.
3. Put everything in the multicooker bowl.
4. Pour vegetable oil and soy sauce there.
5. Mix everything thoroughly and lay the fillet so that the liquid covers all the pieces.
6. Turn on the "Extinguishing" program for 50 minutes.
7. In the middle of the cycle, pause, open the slow cooker, add fresh herbs to the contents and continue the process.
8. After the beep, let the dish brew for 15 minutes and you can call to the table.

Turkey in onion sauce it turns out very tender and fragrant. Pairs especially well with a side dish of fresh vegetables and toasted toast.

How delicious to cook turkey fillet in a pan?

There are a lot of recipes for turkey fillet in a pan. But, perhaps, one of the most unused are chops in a crust of oatmeal. The dish is very interesting and will immediately attract attention on any holiday table.

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. Before fully prepared dark meat usually takes 1.5 hours, for small pieces And white meat slightly 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 dietary product, the skin with fat must be removed immediately. It is better to lay the meat in boiling water so that more is preserved. nutrients and the flavor was 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, use: onions, celery, carrots, roots, different types pepper, garlic and other spices. Do not put tomatoes, lemon and others in the broth. sour foods preventing the softening of meat fibers.

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 also cooked on its basis. various dishes. 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 in a saucepan 1.5 liters pure water.

2. We wash the meat, if used large piece fillet, then cut into 3-5 parts, lowered into boiling water.

3. Peel the onion and carrot, cut it into 4-6 pieces 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 large quantities.

Ingredients

Turkey 1 kg;

2 onion heads;

Salt, pepper;

1 carrot;

0.15 kg 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. Putting it all 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 to taste ground pepper.

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 smoked flavor is added liquid smoke, which can be purchased in the spice department. 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 in the pan onion peel, 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

Recipe homemade boiled pork from a boiled turkey, in which all the juices are preserved. 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 with salt, spices, put in 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 haze.

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

Extraordinarily tender dish from boiled turkey, which can be served on its own or with any side dish. You can add it to the sauce if you like. mustard and make the gravy spicy. For making sauce beautiful color crushed 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 according to 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 on the frying pan butter, heat up, add flour and fry until golden brown.

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

Rub the yolk to white color, 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

The specialty of this boiled turkey dish is the leek sauce and boiled eggs, which is watered ready meal. It includes a fairly large amount of mayonnaise, which can be replaced if necessary. 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;

Apple spoon 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 on hastily.

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.

The cooking time of turkey meat depends on the body part of the bird and its quantity. An important role is played by the dish that is planned to be prepared from it. The longest meat is cooked for broths and jelly. In this case, the optimal cooking time will be at least two to three hours.

Cooking time for a turkey in a regular pot:

• fillets should be cooked for an average of 30-40 minutes;
• a whole turkey, depending on its size, is cooked for 2-3 hours;
• individual pieces of poultry meat reach readiness within 40 minutes.

You can reduce the cooking time of turkey meat thanks to a double boiler or slow cooker. In the first case, it will take 40 minutes, in the second - 30 minutes. In a slow cooker, meat is cooked in the “Cooking” mode with a timer set for 45 minutes.

A special method is used to prepare boiled turkey meat for a child.: first, the product is cooked for 30 minutes, then the water is completely drained and changed to a new liquid, after which the meat must be cooked for another hour. This method is recommended for newborns, young children, as well as for dietary nutrition. The body part of the bird (fillet, drumstick, thigh, etc.) does not matter in this case.

How to cook turkey meat

You can cook a lot of dishes from turkey. It is almost always recommended to pre-boil the meat until tender. In order for the turkey to lose less weight and retain its beneficial properties, it is recommended to pour boiling water over the carcass or its individual parts before starting the cooking process. This nuance will help close the pores of the meat and preserve the juice.

cooking secrets:

• in order for the turkey meat to be softer and juicier, it is recommended to add a small amount of milk to the water during the cooking process;
• when cutting a turkey carcass into separate pieces, it is recommended to cut the meat across the fibers (otherwise it may be tough after cooking);
• so that after cooking the turkey is not too greasy, skin and fat are removed from the meat before cooking;
• if the product is used to prepare jellied meat or rich soup, then pieces of meat should be selected with the maximum amount of fat and skin;
• if it is planned to cook the first course from a turkey, then the meat must be laid in cold water;
• if after cooking the turkey will be used for cooking second courses, then it is recommended to put the meat in boiling water.

The process of preparing meat for cooking and cooking steps:

• before starting the cooking process, the turkey carcass or its individual parts must be washed as thoroughly as possible;
• depending on the further use, the meat is dipped in cold or boiling water;
• to enhance the taste, it is recommended to add finely chopped onion to the meat;
• during cooking, a characteristic foam may form, which must be regularly removed from the broth;
• within 20 minutes, the turkey must be cooked over high heat, and in the second part of cooking - over low heat;
• at the beginning of cooking, it is better to cook the turkey in a saucepan without a lid, and closer to readiness, be sure to close the container so that the broth is more rich and the meat is juicy;
• you can make sure that the turkey meat is ready with a knife or fork (if the meat is easily pierced with a sharp object, then the product is ready);
• during the cooking process, turkey meat should be completely immersed in water, if necessary, add liquid;
• after the end of the cooking process, it is not recommended to immediately pull the turkey meat out of the pan, it should then soak in the broth for 10-15 minutes.

It is necessary to salt the turkey meat during the cooking process.. Salt prevents the transfer of nutrients from the product to the water. It is necessary to salt the workpiece before the start of the cooking process. The meat is placed in already salted water. If the turkey is frozen, it must be thawed before cooking. Otherwise, the meat will become stiff.