Turkey meat recipes for cooking in a pan. Cooking tips to keep the turkey juicy and tender

Turkey is a tender and refined bird. Its meat is not without reason considered one of the most useful, and its advantages can be listed for hours. What dishes can be cooked from turkey? Let's make an interesting menu together.

Bird in green bushes

A warm hearty salad is a simple and at the same time very tasty dish from. Cut 500 g fillet into slices, salt and brown in a pan. Cut yellow and red cherry tomatoes (5–6 pcs.) into halves. We tear 2–3 leaves of green lettuce with our hands, put turkey, tomatoes, mozzarella mugs in a salad bowl. Fry a slice of bread cut into cubes in a frying pan. For the sauce, mix 1 tbsp. l. French mustard, 1 tbsp. l. olive oil and 1 tsp. honey. We put the croutons in a salad bowl, pour over the dressing - a tasty and satisfying salad is ready!

Rolls with a riddle

How to cook a turkey dish so that the whole family will like it? Make tender meat rolls with stuffing. Turkey fillet weighing 600–700 g is cut into steaks 2 cm thick, wrapped in cellophane and beaten with a hammer. We make the filling: beat in a blender to a puree state 200 g of spinach, 1 raw egg and 50 g of hard cheese. Put the filling on the edge of each steak and carefully wrap it. We roll up tight rolls and fasten with toothpicks. Rub them with a mixture of 50 ml of olive oil and 3 cloves of garlic. Bake the rolls for 20-25 minutes at 180°C. Serve them with baked potatoes with herbs, asparagus or other vegetables, and then a family dinner will definitely succeed.

Cutlet - the poet's dream

Some gourmets are convinced that there is no better dish than meatballs. The easiest way is to take 1 kg of minced meat for the recipe. We beat it on the table to saturate it with oxygen, and introduce 4 slices of white bread soaked in cream. Lightly fry 400 g of champignons and immediately sprinkle them with 250 g of grated cheese with chopped dill. We divide the minced meat into cakes, put the cheese and mushroom filling in the center of each, form neat cutlets and fry in oil until golden brown. Complement cutlets with stewed vegetables, and no one can resist such a dish.

Benefits in a pot

Hot turkey recipes are just as delicious. See for yourself by cooking a hearty fragrant soup. Pour 2–3 liters of cold water with 700–800 g of turkey drumstick, bring it to a boil, put bay leaves and peppercorns, cook for at least an hour. We separate the finished meat from the bones and cut into pieces. We put 3 carrots in strips, 200 g of rice into the boiling broth, cook it until cooked, add salt and spices to taste. At the end, we introduce pieces of meat into the soup and let it boil for another 5 minutes. Rice can be replaced with vermicelli, beans or homemade noodles - in any case, the result will exceed all your expectations.

Indian passions

Another interesting recipe for cooking turkey dishes is spicy pilaf. First, in a heavy-bottomed saucepan, fry 2 onions and 4 carrots. When the vegetables turn golden, add 1 kg of turkey fillet, chopped into pieces. Bring the mass to a boil, put 2 tbsp. l. tomato paste, 1 tbsp. l. curry, salt to taste and simmer for 10-15 minutes. We lower the peeled head of garlic into the boiling mass and lay 1 kg of washed rice. Pour boiling water over the rice so that the water covers it by about 1 cm. Close the pan with a lid and simmer for 20 minutes over low heat. This dish is great on its own or as a side dish.

important bird

What to cook for a dinner party? Of course, stuffed turkey. Lubricate the carcass inside and out with a mixture of 30 ml of olive oil, 2 heads of minced garlic, ½ tsp. nutmeg, oregano and marjoram. In this form, we send it to the refrigerator for the night. We mix 4 apples and 300 g of pineapples in cubes, 100 g of grated cheese, 6 whole cloves of garlic, ½ bunch of basil, a pinch of salt, pour over everything with lemon juice. Stuff the turkey with this mixture and wrap in foil. The first 30 minutes we bake it at a temperature of 250 ° C, then reduce it to 180 ° C and bring it to readiness. 30 minutes before the end, we unfold the carcass and pour it with the released juice. Such a bird will certainly become the signature dish of the evening.

Wing Pie

Fans of homemade baking claim that the most delicious turkey dish is a pie. Fry 400 g of turkey fillet in pieces, seasoning them with salt and pepper. Saute the onion separately. We connect both parts of the filling, add 1 egg, 2 tbsp. l. sour cream and 1 tbsp. l. mayonnaise. Knead the dough from 1 cup flour, 2 tbsp. l. butter, 5 tbsp. l. kefir, 1 tsp baking powder and a pinch of salt. We roll out a layer from it, place it in a baking dish, make sides and fill it with stuffing. Lay the zucchini mugs on top, sprinkle with grated cheese and put in the oven preheated to 180 ° C for 35 minutes. A rosy fragrant pie will appeal to both adults and children.

And how often does a turkey appear on your table? Remember what turkey dishes you cooked for your family for the last time and be sure to share the most interesting recipes.

Slightly forgotten in times of total shortages, turkey is again increasingly becoming the main dish of a good holiday table, and in our usual daily menu, turkey dishes are once again starting to take their rightful place. Indeed, despite the fact that thanks to American cinema today, the turkey is most often associated with the American Thanksgiving holiday, this delicious bird was known in Russia long before the appearance of American films. Already at the beginning of the 13th century, a wide variety of recipes for preparing “Indian chicken” appeared in Russian cookbooks. And today, a juicy, soft, fragrant roasted turkey becomes a real pride of the hostess who managed to cook it. But, unfortunately, expectations do not always correspond to reality, in which an improperly cooked turkey turns out to be dry and tasteless. To save you from unnecessary trouble and disappointment, today we invite you to figure out and remember with us how to cook a soft and juicy turkey.

A well-cooked turkey is not only extremely tasty and fragrant, but also very healthy. No wonder the meat of this bird is considered one of the most dietary among all meat products. The low fat content, and therefore the very low cholesterol content, makes turkey an indispensable product for those who follow weight loss diets. In addition, the protein of turkey meat is absorbed much better than the protein of chicken and even rabbit meat, which means that the turkey saturates much faster. Of course, turkey meat is an excellent source of many trace elements. Among them are almost all B vitamins, vitamin A, E and K, sodium, magnesium, phosphorus, etc. But more importantly, turkey meat is hypoallergenic, which means it is perfect for baby food and for the nutrition of pregnant and lactating mothers, and even for the nutrition of patients undergoing chemotherapy or radiotherapy.

However, we are much more interested in the culinary qualities of this delicious bird. A wide variety of dishes are prepared from turkey. It is fried and baked, boiled and stewed, turkey is cooked in batter and deep-fried, excellent kebabs and grilled dishes are obtained from turkey. And yet, the main, most common and favorite way to cook a festive turkey, of course, was and remains the roasting of the whole bird carcass. And this is where the snag often arises when an improperly cooked bird comes out too dry and tough. For many housewives who are not yet too confident in the kitchen, such a failure disappoints and even makes them completely exclude the turkey from their menu. And absolutely in vain. After all, cooking a delicious, juicy and soft turkey is not at all as difficult as it might seem at first glance. It is enough just to understand the intricacies of choice and small culinary tricks for preparing this bird.

Today, the Culinary Eden website has collected and recorded for you the most important tips and culinary secrets that will definitely help you and tell you how to cook a soft and juicy turkey.

1. When choosing a turkey, try to turn your attention to chilled rather than frozen poultry whenever possible. Steam chilled turkey always turns out more fragrant and juicy. If you can only buy a frozen carcass in your store, then defrost it correctly: thaw the turkey as slowly as possible by placing it in the lower compartment of the refrigerator. This slow defrosting will allow you to retain most of the moisture, making the bird more juicy and tender. In addition, when buying a turkey, choose a smaller carcass: the simplest rule for choosing any bird works great here - the younger the bird you choose, the more tender and softer its meat will be, and therefore the dish prepared from it. By the way, it will take much less time to cook a turkey of small size and weight.

2. Of course, before buying, be sure to check the freshness of the bird you have chosen. A good fresh turkey has moist, tender skin of a light, slightly yellowish hue. The weathered skin of a turkey will tell you about its improper storage and far from the first freshness; excessively rough skin, its excessive yellowness will tell you that the seller is cunning, trying to sell you an old bird. The meat of such a turkey will be tough and dry. Don't forget to smell your chosen bird before buying. A good fresh turkey has a pleasant sweet smell. Any extraneous odors, the smell of ammonia or mustiness will tell you that the bird offered to you is no longer fresh - nothing tasty can be cooked from a spoiled turkey. Be sure to inspect the turkey carcass before buying. A good fresh bird will delight you with well-fed breasts and legs with dense and elastic meat. Press down on the turkey with your finger in the meatiest part of it - the hole left by your finger should immediately disappear. If the pit after pressing remains for a long time, it is likely that you are offered a turkey that is stale or frozen and thawed again more than once.

3. Be sure to soak the turkey in salt water before cooking it. This culinary technique will not only nourish the bird carcass with additional moisture, but also allow the turkey meat to be salted evenly inside. Here it is only important to correctly calculate the amount of salt in the brine and the soaking time. For a whole turkey carcass for four liters of water, you need to take 400 gr. coarse salt, soak a whole turkey carcass in this brine for 12 hours. If you want to cook only part of the turkey, for example, only breasts or wings, then prepare the brine at the rate of 50 gr. salt per liter of water, and the soaking time of individual parts is calculated based on two to three hours for every 500 gr. bird weight. The brine is prepared as follows: the water is brought to a boil, all the salt is dissolved in hot water, and then the brine is cooled to room temperature. Soak the turkey in the already chilled brine. In addition to salt while preparing the brine, you can add your favorite herbs and spices to it, which will make your turkey even more tasty and aromatic. To give poultry meat extra tenderness, you can use carbonated mineral water, beer or apple cider instead of water to prepare the brine. Of course, in this case, the salt will have to be diluted without heating the liquid.

4. Remove the well-soaked turkey from the brine and thoroughly blot excess moisture from the outside and inside. The next step in preparing the bird for baking or frying is oiling. You can use regular butter that has been warmed to room temperature, or you can use herb-infused butter. In order to preserve the juiciness of the turkey meat, you will need to generously grease the entire bird with a generous layer of butter, and in the breast area, be sure to put a few pieces of butter right under the skin. In addition, be sure to put a 100-gram stick of butter inside the bird. Butter will help you keep most of the juices inside the turkey meat, and it will also give the finished dish a pleasant taste and aroma. If you decide to use spicy oil, then your bird will turn out even more tasty and fragrant.

5. By the way, making spiced turkey butter is not difficult at all. Thoroughly wash and dry one bunch each of thyme, basil and rosemary. Remove any coarse twigs, and finely chop the remaining tender leaves. Remove from the refrigerator in advance and warm to room temperature 300 gr. butter. Cut the butter into small pieces and place in a blender bowl, pour in herbs and scroll everything together for just a few seconds. Transfer the butter to cling film, wrap it in the form of a sausage and put it in the refrigerator for a day. If you haven't got a blender or food processor yet, simply mix the oil and herbs together, then carefully mash everything together with a potato masher. In winter, instead of fresh herbs, you can use the same dried herbs by adding one tablespoon of each type of herb to the oil. Such a spicy oil perfectly sets off the taste of turkey meat without clogging it, but only supplementing it with new notes of aroma.

6. If you want your turkey to be truly juicy and tender, skip stuffing the carcass. Even if your mother or grandmother insists that this is an absolutely necessary tradition - refuse! The thing is that during baking, the heat of the oven roasts the stuffed turkey only on the outside, and by the time the bird is well-fried on the inside, its meat will completely dry out and become tough. That is why a traditional stuffed turkey is always either too dry on the outside or half-baked on the inside. If the turkey is not stuffed from the inside with anything but a small piece of butter, then it simultaneously and evenly warms up both inside and out, which reduces the cooking time, thereby maintaining the tenderness and juiciness of the poultry meat.

7. Temperature control is very important when roasting a turkey. It is easiest for those who own a cooking thermometer: the turkey is ready when the temperature inside the meatiest part of it has reached 70 ° C. However, an excellent juicy turkey can be cooked without resorting to the use of a thermometer. Calculate the roast time for poultry based on 20 minutes per pound of turkey at 200°C. It’s even better to roast the turkey by lowering the temperature in the oven in succession. Start roasting the turkey at 250°C for the first 20 minutes. Then lower the temperature to 200° and roast the turkey by weight for 15 minutes for every pound of poultry. Then lower the temperature to 170°C and roast the turkey until cooked through for another 20 to 30 minutes. This temperature-graded roasting of poultry will allow you to get perfectly cooked, juicy, tender and at the same time well-cooked turkey.

8. Traditionally, a turkey is cooked breast-side up on a baking sheet. However, most modern chefs agree that the traditional way is not at all as good as it used to be. A turkey is much juicier if you start roasting it breast-side down, and then, after about 30 to 40 minutes, carefully flip it breast-side up and continue roasting. Thus, it turns out that all the juices that abundantly flow from the bird at the first stage of roasting do not flow from the breast, but, on the contrary, soak it, making the driest dietary white meat of the turkey breast especially juicy and tender. In order to prevent the turkey breast from sticking to the baking sheet and the delicate skin from being damaged when turning, it is recommended to use a special rack for roasting the turkey. However, at home you can do without it. Just crumple a large piece of foil with your hands so that you get reliable ribs on which the bird carcass will lie. In addition, a roasting rack or a makeshift foil rack will allow the heat to evenly cover the entire surface of the bird, which means it will bake much more evenly than a turkey just laid on a baking sheet.

9. Another way to cook a perfectly juicy whole turkey is to deep-fry it. This method is suitable only for those who have their own garden plot. It is not worth repeating this procedure in a city apartment. You will need a deep pot, deep enough to fit the whole bird of your choice and leave at least 20 centimeters of free space on top. Fill a saucepan half full with vegetable oil and heat the oil over high heat for 20 minutes. Drain the turkey carcass, well soaked in brine, as thoroughly as possible from the outside and from the inside. Using a long skewer, gently lower the turkey into the simmering oil. Be extremely careful - even a small amount of water can lead to serious boiling and splattering of boiling oil! Drain the turkey as thoroughly as possible! Deep-fry the turkey over low heat until golden brown, about 30 minutes. Carefully remove the cooked turkey from the oil in the pan and place on a wire rack to drain excess oil. Of course, this way of cooking a turkey is quite dangerous and not suitable for everyone, but as a result you will get an excellent fried bird - tender and juicy inside with a bright, fragrant crispy crust. However, you don't have to take risks. If you really try, you can buy a special electric fryer, designed just for cooking large poultry as a whole. You probably won't be able to find one at your local electrical store, but it's possible to get one online.

10. There is another relatively simple way to cook a whole turkey so that it turns out juicy and soft. To do this, you will need a special bag or sleeve for baking. The only difficulty here is to find a roasting bag large enough for sale, which could fit such a large bird as a turkey. Otherwise, everything is very simple. Soak the turkey carcass in brine with spices, rub it with spices and a little butter. To bake in a bag of oil, you need very little. Place the prepared carcass in a bag or sleeve for baking and carefully tie the open ends of the bag. Lay the turkey on a baking sheet, make a couple of small holes in the top of the bag and bake the turkey in an oven preheated to 200 ° at the rate of 20 minutes for every pound of bird carcass. A turkey cooked in a roasting bag is soft and tender. The only downside to this cooking method is that your bird won't get that mouth-watering crispy crust that traditionally cooked turkeys get. However, this is easy to fix by roasting the finished turkey under the top grill of the oven for 10 minutes on each side.

And on the pages of "Culinary Eden" you can always find even more useful tips and proven recipes that will definitely tell you how to cook a tender and juicy turkey.

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 - it has a low fat content 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

Even a young hostess without special culinary skills can cook a beautiful and juicy turkey fillet in the oven. This is a great option for a 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 chicken fillet under running water, pat dry with paper towels and cut into portions.
2. To make the meat softer and cook faster, beat it a little with a kitchen hammer or the back of a knife blade.
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 with 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, grate the cheese on a fine grater (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 for 10-15 minutes.

Recipe in a slow cooker

Do you want to surprise your loved ones with an unusual dish, but you feel sorry for wasting precious time on cooking? Then try to make an original recipe for 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 is very tender and fragrant. Pairs especially well with 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.

Take:

• 1000 g filly;
• 2 fresh chicken eggs;
• 1 medium onion;
• 3 full tablespoons of mayonnaise (67% fat);
• 2 tablespoons oatmeal (finely ground);
• salt, pepper, vegetable oil for frying.

Process:

1. Cut the pulp into plates about 1 cm thick and beat off.
2. Peel the onion and rub it on a grater or grind it in a food processor.
3. Beat two eggs a little, add onion gruel, salt, pepper, and mayonnaise.
4. Put the chops in the mixture and leave to soak for half an hour.
5. Pour oatmeal onto a separate plate.
6. Remove the fillet one piece at a time and bread in flakes so that they completely cover the surface of the meat.
7. Dip the pulp into a deep frying pan with heated vegetable oil and fry on both sides.
8. When the breading is well browned, reduce the heat and simmer the chops a little under the closed lid so that they are also completely cooked inside.

Advice! Part of the flakes can be replaced with plain wheat flour, and for a denser crust, make a double batter, lowering the meat several times alternately into the liquid and dry mixture.

Recipe for baking in foil

Fillet baked in foil is a versatile dish. They can either diversify your everyday lunch or dinner, or cut into slices for sandwiches for a snack at work or take with you on a picnic.

Products:

• turkey fillet - 1200 g;
• 100 g butter or 2 table. spoons of olive;
• 5 cloves of garlic;
• salt (for marinade) - 3 table. spoons;
• spices: rosemary, dried basil, ground pepper, thyme, marjoram - mix to your liking or purchase a ready-made mixture of "Provencal herbs";
• 3 liters of pure water.

Process:

1. Put a clean, uncut turkey flesh in a whole piece in a deep bowl and fill with salt water (3 full spoons per 3 liters of liquid). Leave the bird in this state for two hours.
2. After the time has passed, remove the fillet and pat dry. It is not necessary to wash the meat after a salty “bath”.
3. Make slits and put a piece of fresh garlic into each of them.
4. Mix all the spices and rub the turkey thoroughly with the dry herb mixture.
5. Lubricate a piece of foil with a part of butter or olive oil and place the fillet on it.
6. Top the meat with the remaining oil. Pack in foil and put in an oven preheated to 250 degrees.
7. In 20 minutes. turn off the heat and, without opening the door, leave to cool completely.
8. Turkey fillet baked in foil is ready.

Note! Experienced cooks advise never to cut the baked meat that you have just taken out of the oven. Be sure to wait until the product has cooled down at least a little - then all the juice will remain inside and the dish will turn out to be more juicy and soft.

Recipe for turkey fillet with vegetables

Turkey with vegetables is one of the most favorite dishes of nutritionists. The right balance of carbohydrates and proteins, the almost complete absence of animal fats and a fresh light taste - what else is needed for a beautiful figure and good mood!

Prepare:

• turkey fillet - 700 g;
• young zucchini - 3 pcs.;
• young carrots - 3 pcs.;
• broccoli - 300 g;
• green beans - 200 g;
• leek - 1 pc.;
• olive oil - for frying.

Process:

1. Wash zucchini and carrots well and cut into cubes.
2. Blanch all vegetables except onions for 5 minutes. in boiling water, then drain in a colander and let the excess water drain.
3. Cut the turkey meat into cubes. Fry in olive oil, add leek rings there.
4. When the fillet is reddened, put the vegetables in a saucepan, mix well with the fillet pieces, salt, sprinkle with black pepper, reduce the heat and simmer under the lid for about half an hour.

Advice! To make the dish more spicy, add one teaspoon of fresh honey to the bird. The combination of sweet honey aroma with the taste of meat and young vegetables is simply delicious!

Poultry stuffed tomatoes

This recipe will require the hostess to tinker a little in the kitchen, but the result in the end will be beyond praise. Red poultry meat, such as boneless and skinless turkey thigh, is best suited for this dish.

Products:

• thigh fillet - about 350 g;
• dense large tomatoes - 6 - 8 pcs.;
• fresh mushrooms (champignons) - 250 g;
• table Provence - 1 table. spoon;
• mozzarella - 250 g;
• salt, spices.

Process:

1. Cut the fillet into small pieces or chop with a blender.
2. Peel the mushrooms, cut and fry in a small amount of oil. Send the meat there.
3. Mix well, add salt and your favorite seasonings, and fry until tender.
4. Transfer the minced meat to another bowl, let it cool, add a spoonful of mayonnaise and stir well.
5. For ripe "fleshy" tomatoes, cut off the top and carefully remove the pulp with a spoon, being careful not to damage the walls.
6. Stuff each tomato with a mushroom-meat mixture, place on a greased baking sheet, top with a circle of mozzarella and bake at 160 degrees for 15-20 minutes.
7. As soon as the cheese is completely melted, and the skin on the tomatoes wrinkles a little, take it out immediately, the stuffed tomatoes with poultry meat are ready.

Baked in a sleeve with potatoes

Many housewives love to cook in the sleeve. With this method, there is no need to dirty the dishes, everything is done quickly, and the food turns out to be tastier - the juice and aroma of the products are hermetically protected and remain inside the dish. No less successful is the turkey fillet, baked with potatoes in the sleeve.

Take:

• 1 kg turkey fillet;
• 1 kg of young potatoes;
• 2 onions;
• 1 carrot;
• 2 table. spoons of sour cream or mayonnaise;
• 1 teaspoon mustard (not very spicy);
• spices "To the bird";
• vegetable oil - 2 table. spoons.

Process:

1. Wash the meat and cut into portions.
2. Peel the potatoes, wash and cut into large slices. Carrots - cubes, onions - rings.
3. Put everything in a bowl, pour vegetable oil, add mayonnaise or sour cream, mustard, sprinkle with spices and mix.
4. Let soak for 30 to 40 minutes.
5. Transfer all the products to the sleeve, tighten it tightly on both sides, put it on a cold baking sheet and send it to the preheated oven.
6. Bake at 200 degrees for an hour.

soup recipe

Chicken soup is always very satisfying and nutritious. If you want to slightly reduce the calorie content without compromising the energy value, then cook the first course from the most dietary part of the carcass, and replace the potatoes with celery root.

Ingredients for four servings of soup:

• turkey fillet - half a kilo;
• chicken noodles - 200 g;
• 100 g fresh (or frozen) green peas;
• half a celery root;
• 1 carrot;
• fresh herbs, salt;
• olive oil for frying;
• filtered water - 2 liters.

Process:

1. Fry the turkey fillet cut into strips in olive oil.
2. Put the meat in a saucepan, cover with water and bring to a boil.
3. Peel carrots and celery and cut into cubes.
4. Let the broth simmer for 20 minutes, salt and pour the vegetables into the bowl. Boil for 5 - 7 minutes.
5. Now it's time for the noodles. Ideally, this should be homemade, but it can also be replaced with a purchased product. Put the pasta in the broth and simmer until tender over very low heat under a closed lid.
6. It is customary to eat such a soup from deep bowls, sprinkled with fresh chopped herbs on top.

Meat pie with turkey

Baking pies is a laborious task and requires some cooking skills. If you are still new to the kitchen, but you really want to please your loved ones with homemade cakes, the easiest way is to make a jellied pie. He needs the most ordinary products, and cooking is not at all difficult.

For test:

• half a liter of kefir;
• faceted glass of flour;
• 2 raw eggs;
• sugar - sand - one teaspoon;
• a pinch of salt and baking powder.

For filling:

• boiled turkey fillet - 400 g;
• two boiled eggs;
• onion bulb;
• a tablespoon of sour cream.
• seasonings, some greens.

Process:

1. First, we prepare the filling - we pass the onion in vegetable oil, add the boiled fillet, disassembled into fibers or cut into small pieces.
2. Let the mass cool down and add finely chopped boiled eggs, chopped dill, seasonings and sour cream. Mix well.
3. For the dough in a deep bowl, beat two raw eggs with salt and sugar, combine with kefir, add the sifted flour and baking powder. The consistency should be like pancakes, so adjust the amount of flour until you get the "correct" result.
4. Grease the sides and bottom of the pie pan and pour in some of the dough.
5. Put all the filling on top and pour the remaining dough.
6. The oven must be preheated to a temperature of 180 - 190 degrees.
7. Place the mold in a hot oven and cook for about half an hour until a beautiful golden crust appears.
8. Wait until the cake has cooled, and you can start drinking tea.

Turkey fillet roll with herbs and garlic

Meat rolls were traditionally prepared for the festive table, because their elegant appearance with various fillings is always a great success with guests. No need to wait for the celebrations, cook a turkey fillet roll with herbs and garlic, and your family will be in a festive mood.

Products:

• 1 kg breast fillet;
• fresh herbs - 1 bunch;
• 1 head of garlic;
• 100 g butter;
• 2 tablespoons vegetable oil;
• salt pepper.

Process:

1. Cut a large piece of fillet so that you get a "canvas". Beat a little, salt, pepper, cover with cling film and leave for half an hour.
2. Prepare the filling - chop finely clean greens, pass the garlic through a press, mix everything.
3. Put the filling on the meat, chop the butter and scatter the pieces over the entire surface.
4. Roll up the roll, grease with vegetable oil, wrap tightly in foil and place in an oven preheated to 200 degrees.

Anyone who adheres to proper nutrition and monitors their weight does not have to deny themselves everything and switch exclusively to plant-based and low-calorie foods. In fact, you can afford both barbecue and dumplings, you just need to replace fatty pork with more dietary poultry meat.

For delicious dumplings you will need:

• minced turkey fillet - 300 g;
• raw onion - 1 pc.;
• flour - 500 g;
• egg - 1 pc.;
• water - 50 ml;
• salt, black ground pepper.

Process:

1. We prepare the dough in the traditional way - mix the sifted flour with an egg and water until a soft plastic mass is obtained. Wrap in cling film and refrigerate for 15-20 minutes.
2. Mix minced meat with finely chopped onion, salt and pepper.
3. Roll out the dough into a large layer with a thickness of about 2 - 3 mm and cut circles in it with an inverted cup.
4. In the middle of each of them, put the filling so that you can freely pinch the edges. Connect the ends together - here you have a classic dumpling.
5. Boil the dumplings in salted water for 7-10 minutes until they all float to the surface.
6. Serve hot with sour cream and herbs.

White turkey meat is a hypoallergenic product, suitable for any age, contains a lot of potassium, magnesium and phosphorus. Knowing our recipes on how to cook turkey fillet deliciously, you can always feed your loved ones not only hearty and varied, but also healthy.

Turkey fillet in the oven can be baked in several ways. For example, use foil or a baking sleeve. Even more juicy fillet will turn out in a creamy or sour cream sauce. As well as potatoes, tomatoes and cheese.

This meat is considered dietary and very useful. The calorie content of a turkey is on average 276 kcal. It should be borne in mind that the calorie content of the breast and, say, the thigh will be different. Therefore, if you are on a diet, choose less fatty parts of the carcass for a low-calorie lunch.

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!

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Roasted turkey in a pan is an incredibly tasty and refined dish, it is easy to prepare and at the same time able to satisfy the gastronomic tastes of the most demanding gourmet. This food will be relevant with any side dish - be it potatoes, rice or buckwheat. The culmination of this gastronomic extravaganza can be a simple light vegetable salad and a glass of dry white wine. This dish can be consumed even by women who are on diets. How delicious to cook the meat of this bird? This will be discussed in the article.

Benefits of Turkey Meat

It does not cause allergies, and the amount of vitamins contained in it significantly exceeds the entire vitamin complex of chicken meat. And, of course, turkey protein is much easier to digest than chicken protein. There are many countries where the turkey is the national bird and an indispensable attribute of the festive table. Unfortunately, our housewives, due to the huge number of stereotypes, prefer other types of meat. Perhaps the only disadvantage during the preparation of turkey meat (although this is a controversial issue) is its large size. But this is more of a step that needs to be overcome in order to prepare an appetizing dish, rather than a reason why you should give preference to a different type of meat. Nowadays, you can buy a turkey in any supermarket, and related products can be found in the kitchen of any self-respecting housewife. turkeys are distinguished by their simplicity and unpretentiousness, they will not take much effort and time, and the result will exceed the expectations of even the most demanding people!

Roasted turkey in a pan

There are a large number of opinions that turkey meat is very dry, it is difficult to cook it, and you cannot boast of a wide variety of dishes, and the result may turn out to be generally doubtful. In fact, this is not so, having certain culinary skills and having a recipe in front of you, you can cook just a masterpiece.

Firstly, the turkey is best roasted separately without adding other ingredients. An exception to this rule may be recipes that require subsequent stewing. In this case, a crispy crust will not work, although the taste will be very pleasant and unforgettable.

It is preferable to buy an idea chilled, otherwise its taste will not be so pronounced. And when defrosting, a significant amount of useful substances loses their properties. It is best to stew a turkey when its temperature is equal to room temperature, in which case the meat will not lose its juiciness. The heavier the turkey, the longer it takes to defrost. It is best to buy a turkey two days before cooking, first you need to rinse it under running water, wipe it dry inside and out, cover with foil and send it to the refrigerator. Since homemade turkey is quite fatty, it is not recommended to add oil (olive or sunflower) when cooking it. Each part of the carcass has its own readiness period: it is advisable to fry the turkey legs for 30 minutes, but the fillet will be ready to eat in 20-25 minutes.

How to cook delicious turkey fillet

Dieters are recommended to use turkey fillet, it contains a small amount of calories. Now in stores you can buy various parts of the bird's body separately. Therefore, it is not necessary to buy it entirely. Although the turkey breast is not as juicy as other parts, this minus is fully compensated by a more refined, refined taste and lack of extra calories. How to cook delicious turkey fillet?

Cut the breast into small pieces and stew with any sauce or vegetables, add some oriental spices, just a little, as the spice should emphasize the main taste of the dish, and not drown it out with its aroma. At the end of cooking, it is recommended to grate the cheese and pour pieces of turkey on top.

roast turkey recipe

Roasted turkey, the recipe of which will be offered to you, will become a traditional dish on your table. So, sprinkle the meat with salt, put it in a frying pan, add sunflower or olive oil and pour 250 ml of water over it all. Then we put everything in a slightly preheated oven. You need to fry the carcass for up to two hours, while we do not forget to water our bird with our own juice that has formed and turn it over. It is necessary to fry the meat until a golden crust appears on all sides. After two hours, take out the meat, remove the fat and add to 300 ml of broth, cook over low heat. Then pour off the broth. We cut the carcass and fry in a pan. Serve the meat with a side dish (potatoes, rice or buckwheat), garnished with greens, preferably parsley or lettuce.

Fried turkey with sour cream

Required Ingredients:

• poultry meat - 700 g;
• sour cream - 400 g;
• premium flour - 0.5 tsp;
• nutmeg - a pinch;
• vegetable oil - 2 tbsp. spoons;
• greens - at the discretion;
• salt and cinnamon - to taste.

Turkey fried in a pan with sour cream is prepared quickly and easily. So, take the bird fillet and wash it thoroughly under the tap. It is advisable to cut the meat into small pieces, add spices to taste. The fillet is placed in a preheated pan with vegetable oil. Fry the meat until half cooked. Without wasting time, we take another pan and put flour on it, where it should warm up for three minutes, then add about a glass of water mixed with sour cream. Stir the sauce with the meat and bring to a boil, it takes about 40 minutes. Top the dish with finely chopped herbs. Roasted turkey in a pan is ready. Can be served with rice or buckwheat.

Sliced ​​roasted turkey in a frying pan

Ingredients:

• turkey breast fillet - 500 g;
• oil - 70 ml;
• sour cream - 120 g;
• meat broth - one glass;
• onions - 2 pieces;
• garlic - 1 head;
• greens - at the discretion;
• salt, aromatic herbs - to taste.

First you need to rinse the turkey under running water, then it is dried with dry napkins. The fillet is skinned, then washed and dried again. The meat is cut into large pieces. We heat the pan in vegetable oil and pour the chopped meat into it. Fry the meat until golden brown. Then we fall asleep onions (preferably cut into half rings) and fry the dish for another 5 minutes. Add sour cream and beef broth. Spices and seasonings to taste. Simmer the turkey for another 15 minutes. The culmination of the preparation of the dish is the addition of finely chopped garlic and fresh herbs. Roasted turkey in a frying pan is ready! Can be served at the table.

Fried turkey thigh in a pan

Prepare the following products:

• turkey thigh - about 1 kilogram;
• onion - 3 pieces;
• ginger root;
• half a lemon;
• 1 head of garlic;
• 2-3 tablespoons of olive oil;
• mint to choose from;
• salt, pepper to taste

Separate the turkey meat from the bones and cut into small pieces. An onion is taken and cut into thick slices. Then we take a lemon and rub it on a coarse grater, finely chop the garlic. Grind mint leaves. Next, the turkey thigh should be placed in a frying pan heated in olive oil. Brown the meat thoroughly on all sides for 10 minutes. Next, take the onion, garlic and mint leaves and add to the dish. Pour in 100 ml of water, mix and reduce the heat. Simmer the turkey thigh over low heat for another 20 minutes. We take the prepared lemon zest and send it to our turkey, simmer the dish for another 15 minutes. Salt a little and don't forget the pepper. Fry for another 5 minutes without a lid. Remove from heat, cover with a lid and let cool for 10 minutes. Fried turkey thigh (in a pan) is ready. Bon appetit!

Braised turkey with vegetables

You should take the following products:

• turkey fillet - 500 grams;
• Ukrainian zucchini - 1 piece;
• sweet pepper - 3 pieces;
• tomatoes - 1 piece;
• carrot - 1 piece;
• onions - 2 pieces;
• a head of garlic;
• olive oil - 3 tablespoons;
• salt and spices - to taste.

Rinse the turkey and dry with a dry towel on all sides, cut into small cubes. Pour 2 teaspoons of olive oil into a heated frying pan and place the egg. Fry the meat over low heat (do not close the lid) for 10 minutes.

Then add the onion pre-cut into half rings and the carrots grated on a coarse grater. Wash the tomatoes, dip them in boiling water for 5 seconds and peel them, finely chop. Remove the skin from the zucchini and cut into cubes, it is also recommended to cut the garlic into small pieces. Wash the bell pepper, peel and cut into half rings. Preheat the pan, add vegetable oil, put onions, and after 5 minutes add carrots and peppers. Simmer the dish for 2 minutes and add the tomatoes and zucchini. Pour the stewed vegetables to the turkey meat, salt, pepper, add garlic to taste and half a glass of boiling water. Simmer for 20 minutes covered.