Recipes from turkey. Bake spicy breast in foil

Meat dishes

Roasted, baked and slow-cooked turkey fillet - step by step recipes with photos and videos, useful tips and tricks.

30 min

190 kcal

5/5 (2)

Turkey meat more and more often it began to appear on the menu of the inhabitants of our country, mainly due to its availability and inimitable taste. It is also important that the turkey is famous for its beneficial properties - it is a well-known dietary product. The fillet of this bird is rich in vitamins, valuable minerals and protein, and cholesterol in it is found in very small quantities.
Dishes prepared from turkey are quickly and easily digested, give a feeling of fullness, which stably lasts for several hours. How to cook a tasty and juicy turkey thigh, breast or drumstick fillet, are there any ideal recipes for such dishes? Today I will share with you the experience of my own family in this area - fortunately, my grandmother also knew how cook a great turkey in many ways so much so that after the meal there was not a piece left.

Fried turkey fillet in a frying pan

Kitchen tools

To make the turkey tasty and fragrant, and also not require you a lot of time to make, I recommend preparing all the necessary tools and appliances in advance:

• ribbed pan with non-stick coating (you can also use an electric grill);
• container for marinating meat;
• several ceramic bowls with a capacity of 450 ml;
• a couple of tablespoons and teaspoons;

• hammer for beating meat;
• long sharp knife;
• wooden cutting board;
• metal whisk.

You will need

Cooking

Baked turkey fillet in the oven

• Cooking time: 30 to 50 minutes.
• Number of persons: 11-15.

Kitchen tools

Prepare the following cutlery and utensils:

• a baking sheet or a form with a Teflon coating with a diagonal of 27 cm;
• several ceramic bowls with a capacity of 300 ml or more;
• a couple of tablespoons and teaspoons;
• hammer for beating meat;

• measuring cup (it is better to use a kitchen scale);
• long sharp knife;
• wooden cutting board;
• metal whisk.

You will need

• 2 kg of turkey meat;
• 150 ml soy sauce;
• 100 g of viscous honey;
• 4 fresh apples;

• 2 small oranges;
• 10 g dried garlic;
• 7 g black ground pepper.

Cooking turkey fillet in the oven

1. We wash the meat, sprinkle with dried garlic and pepper.
   
2. Then pour the fillet with soy sauce and leave to marinate for about half an hour.
   
3. At this time, cut the apples into four parts, remove the core and seeds. Wash the oranges well and also cut each into four slices, do not remove the peel.
   
4. We coat the baking sheet with sunflower oil and put the pickled meat on it.
5. Slices of apples and oranges are placed around the fillet.
   
6. Pour the marinade sauce over the meat on a baking sheet, pour honey on top.
   
7. Bake in the oven for about forty minutes, trying not to open the door once again.
   

Baked turkey fillet: video

Below is a video in which an experienced chef talks in detail about the intricacies of cooking turkey fillet in the oven.

Turkey in orange sauce in a slow cooker

• Cooking time: 20 to 35 minutes.
• Number of persons: 10-12.

Kitchen tools

Prepare the necessary tools and devices:

• multicooker bowl with a volume of 3 liters;
• several ceramic bowls with a capacity of 500 ml or more;
• a couple of tablespoons and teaspoons;

• measuring cup (it is better to use a kitchen scale);
• long sharp knife;
• wooden cutting board;
• metal whisk.

You will need

• 750 g turkey fillet;
• 2 large oranges;
• 1 large apple;
• 100 g prunes;
• 50 g honey;

• 6 g of table salt;
• 6 g ground paprika;
• 5 g cornstarch;
• 70 ml sunflower oil.

Cooking turkey fillet in a slow cooker

1. Cut the turkey meat into pieces, roll in paprika and salt.
   
2. We spread the prepared fillet in the bowl of the multicooker, pour it with sunflower oil.
   
3. We turn on the “Frying” program, fry the meat for about fifteen minutes, stir only after seven minutes.
   
4. While the fillet is cooking, cut the apples into slices, removing the seeds and hard core.
   
5. Peel and cut the orange into cubes, then grind it in a blender with starch and honey.
   
6. As soon as the program is over, put apples and prunes into the bowl. Pour all this with orange filling, close the lid of the multicooker.
   
7. We cook the meat in the "Extinguishing" mode for about 20 minutes, do not open the lid in the process.
   

How to choose the right ingredients

To prepare the perfect dish that your loved ones will love, be sure to heed some of the recommendations created by experienced chefs.

• The recipe for pan-fried turkey allows the use and other meat, in addition to the fillet: thighs, drumsticks or breast on the bone. However, do not use minced meat - it is completely unsuitable for the correct implementation of the recipe. - How to cook minced turkey dishes - find out in a separate material.
• Soy sauce, often used in recipes as a substitute for table salt, you need to choose carefully: recently, fakes prepared on concentrates with aromatic additives have appeared on supermarket shelves.
• Do not use for recipes candied honey, which turned into a solid mass. You can melt it in a water bath before using.

How can you diversify standard recipes

• Baked turkey fillet according to the above recipe can be cooked not only with fruits, but also with vegetables: carrots, tomatoes or bell peppers. In this case, increase the amount of soy sauce and remove the sweet ingredients.
• To fry turkey fillet in batter, stir mayonnaise and black pepper, add a little soy sauce to the recipe. Then roll the fillet pieces in the resulting mixture and fry in a pan on both sides.
• The recipe for turkey fillet in a slow cooker allows adding other dried fruits, in addition to prunes: for example, steamed raisins.

• To cook food faster marinate meat overnight: the longer it is in the sauce with spices, the more tender and appetizing the pulp and crust will turn out.
• If you chose a regular frying pan for frying meat, cook the fillet under the lid over medium or high heat. Also, do not forget that you will need to turn the product more often, about once every two to three minutes - so it does not burn and retain juiciness.
• To expand your culinary arsenal, look at others, no less simple and quick turkey recipes. For example, don't miss

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How to cook a turkey in the oven

The ideal option for cooking poultry is if you bake a turkey in the oven. The uniform distribution of temperature effects will allow the meat to fry well and get a golden crust on top, which will retain the internal juice. To make the dish perfect, use a few simple practical tips, which can be found below. A collection of interesting recipes will help you decide how to roast a turkey in different ways.

How much to bake

The cooking time will depend on the size of the portioned pieces and their number, therefore, cooking the whole bird in the oven will take more than an hour and a half. Pre-marinated meat will cook faster, the use of foil or a sleeve increases the baking speed.

The model of household appliances inside which the carcass will be cooked can affect the speed of the baking process: the number of minutes to heat the oven should be taken into account. According to average data, if you take a whole bird carcass as a starting point, it will take about one to two hours. For each recipe, an approximate time is indicated after which the dish will be ready; for every pound of meat, approximately 20 minutes are given.

How to pickle

Recipes with photos

A simple recipe that even a novice cook can handle. The taste of the dish resembles a traditional pork kebab. While the turkey is roasting, use the time to make a delicious cranberry sauce, the method of making it is indicated in the recipe. Such a dish with a whole baked turkey will become the centerpiece of the table.

Ingredients:

• fresh turkey - 1 piece (2.2-2.8 kg);
• olive oil - 3 tablespoons;
• softened butter - 3 tablespoons;
• onion - 1 piece of medium size;
• hot pepper pod - to taste;
• carrots - 1 piece of medium size;
• ground black pepper - 1 teaspoon;
• greens (rosemary, parsley);
• lemon - 1 piece;
• salt;
• cranberries - 300 g;
• sugar - 1 cup;
• water - 75-90 ml.

Cooking method:

1. Rinse the prepared turkey carcass well from above and inside under running water. Dry on all sides with a paper towel.
2. Clean vegetables. Cut the carrots lengthwise into long strips, cut the onion into half rings. Place inside the bird, adding sprigs of greens to the vegetables. Close the entrance with a piece of foil, which will prevent the filling from burning.
3. Tie the legs with a thick thread so that a beautiful shape is preserved during the baking process. It is recommended to fasten the entire carcass along the longitudinal line in the same way.
4. Rub the outer surface with a mixture of salt and ground pepper.
5. After laying the carcass on a baking sheet, on which excess rendered fat will drain, pour it with a mixture made from lemon juice, olive oil and butter.
6. The first stage of baking should last about 20 minutes at a temperature of 200-210. After lowering the heat setting to 160, leave the turkey inside the warm oven for another couple of hours, until fully cooked.
7. Cranberry sauce is easy to prepare by combining berries, sugar, water, lemon juice and hot pepper, boiling the mixture for 5-7 minutes and grinding with a blender.

in foil

By using food foil for the turkey roasting process, you can reduce the cooking time. Due to the reflective properties, a higher temperature is created inside the bird, eliminating burning. The turkey baked in foil has juicy flesh and rich flavor. To form a golden crust at the end of the process, the foil can be unrolled.

Ingredients:

• turkey fillet - 800 g-1 kg;
• soy sauce - 6 tablespoons;
• spices for white meat - 4 teaspoons;
• salt.

Cooking method:

1. Rinse the fillet pieces well, remove excess moisture with a paper towel. With the sharp end of the knife, make cuts inside the meat, where to place part of the spice mixture.
2. Use the rest of the spices for the surface of the fillet.
3. Put the pieces of meat in a bowl and pour soy sauce so that the entire surface of the fillet is under the liquid. Refrigerate for 3-4 hours.
4. After marinating, wrap each piece separately in foil.
5. The oven should be heated to 210-220 degrees. Put the turkey fillet in foil on a baking sheet, mark the baking time - 50-55 minutes.
6. To obtain a golden crust, unfold the top layer of foil 5-7 minutes before the end of the process.

Up your sleeve

It will turn out tasty and beautiful if you cut medallions from the fillet. The turkey in the oven in the baking sleeve turns out to be very juicy and fragrant. Portioned even pieces of meat fillet will be baked evenly thanks to the protective film. A mixture of cheese, honey and spices will give a special taste and aroma to the cooked dish. The dish will be relevant on the table at any time of the year.

Ingredients:

• turkey medallions - 6-7 pieces;
• liquid bee honey - 1 tablespoon;
• a mixture of ground peppers - ½ teaspoon;
• salt;
• garlic - 1 clove;
• dried rosemary - 1 tablespoon (st.);
• balsamic vinegar - 2-2.5 tbsp. spoons;
• grated cheese (parmesan) - 6-7 tbsp. spoons.

Cooking method:

1. Rinse medallions, dry with a towel, put in a baking sleeve.
2. Mix grated cheese, chopped garlic clove, pepper, salt, dried seasoning, vinegar and honey.
3. Put the mixture in the sleeve to the medallions and shake well several times, securing the edge.
4. Put in the cold for 50-60 minutes for high-quality pickling.
5. Without removing the medallions from the sleeve, put on a baking sheet and put in the oven for 40-45 minutes, which is heated to 200 degrees. Make 1-2 small holes at the top of the sleeve.
6. A dish prepared in this way will be in perfect harmony with mashed potatoes, boiled rice or fresh vegetables.

Turkey thigh

A simple basic recipe for cooking a turkey in the oven, which even a novice cook can handle. More experienced housewives can independently add various seasonings, marinades or spices to the proposed method at their discretion. Each type of added dried herbs or pepper will make the taste of meat especially interesting and unique.

Ingredients:

• turkey thighs - 4 pieces;
• salt;
• ground black pepper;
• greens (sage, basil, cilantro, dill);
• softened butter - 6-7 tablespoons.

Cooking method:

1. Rinse portioned thighs under running water, removing the remains of feathers from the skin.
2. Dry the surface with paper towels or towels.
3. Rub with salt and pepper on all sides. Greens and a little butter placed under the skin.
4. Grease a baking sheet with oil and lay out the thighs.
5. Bake the turkey thigh fillet in the oven at a temperature of 180-190 degrees for 30-35 minutes.
6. Readiness to check in this way: pierce the thighs with a knife edge. The juice of the finished dish should not have an admixture of pink or red.

Breast

Some housewives avoid cooking breast in the oven, fearing that the meat will be dry and not tasty. The proposed recipe, despite its simplicity, will help to cope with the preparation of the dish and get a wonderful taste. The result will exceed all expectations, the breast will turn out juicy, soft, with the aroma of seasonings and spices, which will give a special piquancy.

Ingredients:

• breast fillet - 0.9-1.1 kg;
• salt;
• ground white pepper;
• rosemary.

Cooking method:

1. Sprinkle well-washed turkey breasts generously with salt, pepper and rosemary, removing excess water first.
2. Put the pieces of breast in the sleeve and, having fixed both sides, leave for an hour at room temperature. During this time, the meat will absorb the right amount of salt, spices and marinate well.
3. Place the sleeve on a baking sheet and put in a hot oven (preheat to 220 degrees in advance) for 25-30 minutes. After the time has elapsed, there is no need to rush to remove the turkey from the oven and sleeve. The gradual decrease in temperature and the protective film will not allow the natural juice to evaporate. After a couple of hours, the cooked pastrami can be cut and laid out on a dish, garnished with sprigs of greenery.

Bouzhenina

On the festive table, turkey boiled ham, which was cooked in the oven, will look great. It can be flavored with various seasonings, have a filling, which, when cut, will give the dish originality. It is recommended to try one of the options for preparing turkey boiled pork with the addition of dried herbs and French mustard.

Ingredients:

• fillet - about 1 kg;
• ground pepper;
• salt;
• French mustard - 2-3 tablespoons;
• Provencal, Mediterranean dried herbs;
• garlic - a few medium cloves;

Cooking method:

1. For boiled pork, it is advisable to choose a thick part of the fillet, wash it well and dry it.
2. Along the circumference and on the sides, make numerous more cuts, where to put thin strips of garlic. The more their number, the more spicy the meat will turn out.
3. Roll the chicken pieces on top in a mixture of salt, dried herbs and pepper. Lubricate with mustard. Cover with cling film and refrigerate for a couple of hours.
4. Spread the marinated meat on a piece of foil and wrap it in the shape of an envelope, tightly connecting the edges.
5. Heating the oven to 210-220 degrees, put the envelopes on a baking sheet, bake for about half an hour.
6. Unfold the foil after the pork has cooled.

steak

Based on the steak, you can make original baskets with stuffing that will decorate any table, even New Year's or wedding. You can use a grill instead of an oven. For the filling, any vegetables at the discretion of the hostess are suitable. The combination of turkey meat with mushrooms will add zest. Learn how to prepare this unusual and tasty dish.

Ingredients:

• turkey steaks - 8-10 pieces;
• fresh champignons - 250-300 g;
• medium carrot - 1 piece;
• eggplant - 1 piece;
• onions - 1-2 pieces;
• hard cheese - 150 -200 g;
• mayonnaise - 100 g;
• salt, spices.

Cooking method:

1. Start preparation 2-4 hours before baking. To do this, rub the washed and dried steaks with salt, spices, coat with mayonnaise or sour cream. Leave for a few hours to marinate.
2. During this time, you can prepare the filling for the baskets. Onions, mushrooms, carrots wash, peel. Cut the eggplant into cubes, salt to remove bitterness, and after 10-15 minutes drain the resulting water. Grate the root crop on a coarse grater, finely chop the onion and champignons. Fry everything in vegetable oil until golden brown.
3. Spread the marinated steaks on a baking sheet greased with vegetable oil and send to the middle shelf of the oven at 200 degrees. After 30 minutes of frying, the edges of the steaks will rise, which will give them a resemblance to a basket.
4. For each serving of steak, lay out the fried mixture of vegetables and mushrooms. Sprinkle with grated cheese and put back in the oven for 10 minutes. Consume hot.

with potatoes

A deliciously cooked turkey baked with potatoes in the oven is very simple, quick and has an unsurpassed taste. Similarly, it is prepared both in the sleeve and inside the clay pot. The use of a heat-resistant film will speed up the cooking process of a meat dish with potatoes. When using pots, it is recommended to remove the lid to crust the top layer.

Ingredients:

• fillet - 500 -600 g;
• potatoes - 800 g - 1100 g;
• salt;
• greenery;
• spices to taste.

Cooking method:

1. Cut the meat into medium-sized pieces (2-3 cm), rinse, let the water drain.
2. After peeling the potatoes, cut them into pieces equal in size to meat ones.
3. Put everything in a baking bag, add spices, salt, chopped herbs. Shake well several times and tie the end tightly.
4. Put on a baking sheet, pierce a couple of small holes.
5. In a hot oven (about 190 degrees), put the meat and potatoes for 45-55 minutes. The juice secreted by the meat will saturate the potato slices and give a special flavor to the dish.

cutlets

For cutlets, shin meat is better, then they will be very juicy and look like beef. The process of preparing a dietary meat dish is not much different from the traditional one. Baked turkey cutlets are easily accepted by the body and are recommended for people who want to reduce their excess weight, but are not ready to limit meat consumption.

Ingredients:

• boneless meat - 1 kg;
• egg - 2 pcs.;
• onion - 1 pc.;
• White bread;
• flour for breading;
• vegetable oil;
• salt.

Cooking method:

1. Pre-rinse the meat, soak the bread in milk or water, peel the onion.
2. Scroll the turkey with onions in a meat grinder.
3. Add salt, eggs, soaked bread to the minced meat. Mix everything.
4. Form medium-sized round balls, roll them in flour.
5. Lay out on a baking sheet. Turkey cutlets are juicy and ruddy. Baked at a temperature of 220 degrees. Readiness to check by using a skewer: the clear juice released at the puncture site indicates the complete readiness of the cutlets.

Rolls with stuffing

Turkey roll can have different fillings: onions with carrots, prunes, eggs. Try one of the festive options that can become the main dish on the table. Do not forget to decorate turkey rolls beautifully laid out on a flat dish with green sprigs, which will be wonderfully combined with light meat and dark prunes filling, not only externally, but also to taste.

Ingredients:

• turkey escalope fillet - 800-900 g;
• dried dried prunes - 150-200 g;
• salt, spices.

Cooking method:

1. Cut the loin into portions as for an escalope and make thin chops with a mallet. Rinse, allow time for water to drain.
2. Roll each piece in a mixture of salt and spices.
3. Hold prunes for 10-15 minutes in hot water to steam. Cut into strips.
4. Stuff, laying prunes on the prepared "pancakes" of meat. Twist the rolls and secure them with a skewer or thick thread.
5. Laying on a baking sheet with vegetable oil, bake at 180 degrees.

with apples

The recipe for cooking a wonderful turkey fillet with apples in the oven is ideal for the New Year or Christmas holidays. The dish will become a decoration of the table, it turns out beautifully and brightly in the photo. The recipe is identical to Peking duck, which is considered by many to be a delicacy. Without much effort, please your loved ones with turkey cooked according to the proposed recipe.

Ingredients:

• fillet - 1.2-1.5 kg;
• green apples - 2-3 pieces;
• honey - 2-3 tablespoons;
• garlic - 3-4 cloves;
• ginger, black pepper, ground nutmeg - 1 teaspoon each;
• mustard powder - 0.5 teaspoon;
• olive oil - 5-6 tablespoons;
• salt.

Cooking method:

1. Wash the turkey fillet and cut into large pieces (4-6 cm). Beat a little, salt, sprinkle with pepper.
2. Prepare the marinade by mixing ground ginger, nutmeg, mustard powder, crushed garlic, honey, olive oil. Put pieces of turkey fillet in it for several hours.
3. Put pieces of meat on a dry baking sheet, place apples cut into slices on top, which can be combined with pineapple, pumpkin. Pour in the remaining marinade.
4. The oven must be very hot (220-230 degrees). Bake for about 30-40 minutes.

A few tips on how to cook a turkey in the oven so that the meat is not tough and dry will help many housewives who decide to decorate their table with such a chic dish:

• the bird should only be fresh, frozen meat for cooking in the oven will not work;
• if the size of the carcass is large, it can bake poorly, so it’s worth cutting the bird into fillet, drumstick, wings;
• use foil or a special sleeve during baking;
• the use of marinades will allow the meat not to lose its juiciness;
• keep an eye on the temperature of the oven.

Video

Delicious, quick and easy to prepare turkey dish.
4 pieces of turkey fillet,
1/2 bunch basil
100 g of diet cottage cheese or cheese,
1 tsp pepper
2 tbsp vegetable oil,
salt
Salt and pepper the steaks, make cuts in them for the filling. Mix basil with cottage cheese or cheese, pepper. Stuff the steaks with the mixture and fry.

FILLET OF TURKEY STUFFED

400 gr turkey fillet,
2 apples
100 gr prunes,
30 gr butter,
1 teaspoon a spoonful of sugar
3 table. tablespoons wheat flour (for breading)
2 eggs and 3 table. tablespoons of milk (for lezon).
For minced meat: peel apples, core and seeds and chop into strips. Boil the prunes, remove the pits and chop. Combine prepared apples with prunes, add sugar and mix.

Sprinkle thinly beaten turkey fillet with salt, put minced meat in the middle. Roll up the fillet in the form of an envelope, bread in flour, moisten in lezon (beaten eggs with milk) and fry. Bring to readiness in the oven.
Serve the dish with a complex side dish, garnish with herbs.

TURKEY WITH MUSHROOMS AND PEPPER

500 - 700 gr turkey fillet,
500 gr champignons,
100 gr onion,
3 bell peppers
sunflower oil,
butter,
salt,
pepper.
Cut the turkey fillet into medium-sized pieces and fry in vegetable oil until tender. Then, separately from the turkey in butter, fry the onion and champignons, cut into thin slices (it is better to cut along the mushroom). At the same time, in a separate pan in vegetable oil, fry the Bulgarian pepper, cut into squares 2X2 cm in size. It is desirable that the pepper be multi-colored. After frying, the pepper should have a golden crust, but not become soft! Then mix everything in one container, and if the meat has cooled down while you were preparing the mushrooms and peppers, heat the mixture. Serve with rice.

TURKEY FOR THE FESTIVE TABLE

Carefully remove the skin from the neck of the turkey carcass. Rub the turkey carcass with salt. Cut suluguni-type cheese into large pieces and stuff the turkey with them, then sew up the carcass. Finely chop the onion and fry until golden brown. The whole liver (liver), carefully removing the gallbladder, finely chop and, together with a large amount of vegetable oil, add to the fried onions.

Prepare the side dish: cut the potatoes. Stuff the skin from the neck of the carcass with liver and fried onions. Melt the butter in a saucepan, pour a small amount onto a baking sheet, place the turkey carcass on the baking sheet, put the sausage from the skin on top of the carcass, put the potatoes along the edges of the baking sheet.

Add 1 teaspoon of honey to the melted butter, pour this mixture on top of the turkey to form a golden crust and cover it with a dry napkin or foil. Put the baking sheet with the turkey in the oven, preheated to 120 degrees, for about 2 hours. Until the turkey gives juice, it is necessary to water it with melted butter and honey. While the turkey is in the oven, fry the pineapple slices in oil over low heat to decorate the turkey. Place the cooked turkey on a platter and decorate.

JUICY Roast TURKEY

For 4 servings:
100g champignons,
0.5 bunch of green onions,
4 tablespoons of vegetable oil,
salt, ground black pepper,
1 kg turkey breast,
150g soft cheese
ground paprika,
3 garlic cloves,
1 sprig of rosemary
3 sprigs of thyme
lemon slices
Chop green onions and fry for 3 minutes with mushrooms in 2 tablespoons of vegetable oil, salt and pepper. Lay out on a paper towel. Wash the meat, lightly beat off, rub with spices, grease with cheese, put the onion-mushroom mixture on top, roll up. Preheat the oven to 175o Mix the remaining vegetable oil, salt, chop the ground garlic, ground black pepper and paprika and coat the roast with the mixture. Wash the herbs, put on a roll and tie with kitchen string.

Place the roll on a deep baking sheet, after rinsing it with cold water, and roast for 60 minutes. Cut the cooked roast into slices. Serve on the table, garnished with lemon slices.

Roast turkey is no less tasty and cold.

TURKEY WITH MUSHROOMS

Approximately 900 gr. turkey breast,
2b chopped champignons,
2 bags of dry mushroom soup
2-3b cream.
Cut the breast, salt, pepper. Mix the dry soup with the cream, and you can add the liquid from the mushrooms, mix everything together, put it in a mold, and bake in the oven, stirring occasionally. You can replace the turkey with pork - it turns out very tasty too!

AROMATIC RICE AND TURKEY FILLET

Heat 1 tablespoon of vegetable oil in a frying pan and fry 1 bunch of green onions for 1 minute, add 100 g of chopped mushrooms and fry for another 2 minutes. Add 1 finely chopped carrot, 400 g of turkey fillet cut into small pieces and fry for another 3 minutes. Then add 500 g of cold, already cooked rice, 4 tbsp soy sauce, 2 tbsp honey and 2 tbsp water. Fry, stirring, 5 minutes. Garnish with coriander and serve immediately.

TURKEY FILLET WITH MUSHROOMS AND CHEESE

Turkey (fillet) - 400g;
cheese - 100g;
champignons - 300g;
salt,
pepper - to taste;
vegetable oil - 2 tablespoons;
For sauce:
butter - 50g;
flour - 1 tbsp;
white wine - 100 ml;
cream - 100g;
white meat broth - 50 ml;
egg (yolks) - 1-2pcs;
lemon juice - 2 tbsp.

Cut the fillet into 4 slices about 1 cm thick, beat them off, lightly salt and pepper. Heat oil in a frying pan and fry each piece on both sides. A golden crust should form.

For the sauce, brown the flour in butter, then pour in the wine, cream and broth in a thin stream. Boil in a water bath with constant stirring for 10-15 minutes. Remove from heat and, stirring constantly, season with butter, egg yolks and the juice of one lemon.

Put the turkey in a heat-resistant form, put sliced ​​mushrooms on top, pour everything with sauce and sprinkle with grated cheese. Bake in a preheated oven for about 10-15 minutes under foil, after about 10 minutes - without foil. As soon as a beautiful golden crust of cheese is formed, the form can be taken out. Best served with fresh or boiled vegetables and dry white wine.

BURGUNNY TURKEY

500 g turkey meat
80 g margarine
2 tbsp. red wine
2 tsp starch
Thyme,
nutmeg,
salt pepper.

Cut the turkey meat into large pieces, salt, pepper, season with thyme and nutmeg and fry in margarine until golden brown. Pour in the wine, close the lid and simmer until tender. Thicken the sauce with starch and season to taste. Serve with vegetables or pasta.

BEEF STROGANOVE TURKEY

Turkey fillet - 300 g.,
butter - 4 tbsp. l.,
green onion,
cream - 1 glass,
starch - 1/2 tsp,
saffron - a pinch, salt.

Cut the turkey fillet into strips, fry in a decent amount of vegetable oil (five minutes), salt and pepper lightly. Remove the meat from the pan, pour the cream into the pan, add the saffron and green onions. While stirring, bring to a boil. Dilute half a teaspoon of starch with a little cold water and add to the sauce. Bring to a boil, put the meat in the sauce and hold on low heat for 3-4 minutes. Serve with noodles.

TURKEY ROLLS WITH CHEESE

Turkey fillet - 400 g;
melted cream cheese - 1/2 small jar;
salt, ground black pepper - to taste;
vegetable oil for frying;
meat (or vegetable) broth - 1/2 cup.

Cut the turkey fillet along the fibers into slices about 1 cm thick, lightly beat off, season with salt and ground pepper. Spread a layer of melted cheese on each slice of fillet. Roll the slices into rolls and stab them with toothpicks or tie them with threads.

Heat vegetable oil in a frying pan, lay the rolls and fry until golden brown. Pour the broth into the pan, reduce the heat and simmer for about 10 minutes. Ready rolls are best served with fresh vegetables and mashed potatoes.

TURKEY SCHNITZEL IN ALMOND CRUST

For 4 servings:
4 pieces of turkey fillet (200 g each),
salt,
ground black pepper,
2 tbsp flour
2 eggs,
8 tbsp crushed almonds,
2 heads shallots,
2 tomatoes
400 g green string beans,
1 tbsp butter,
thyme,
100 ml vegetable stock
ground nutmeg,
1 tbsp ghee.

Wash the fillet, pat dry, salt and pepper. Whisk the eggs. Roll the pieces of meat first in flour, then dip them in eggs, and then roll in almond crumbs. Lightly press the breading. Peel and chop shallots and tomatoes. Lightly fry shallots in butter, add beans, thyme, broth and simmer for 8-10 minutes. Season with salt, pepper and nutmeg.

Heat the ghee and fry the fillet pieces in it for 3 minutes on each side. Add tomatoes to the stewed vegetables and, after slightly warming them up, season again. Serve with turkey.

TURKEY BAKED IN OIL

For 4 servings:
1 onion, cut in half
1 lemon cut in half
5.4 kg gutted turkey,
225 gr. butter
Filling:
110 gr. butter,
2 onions, finely chopped,
225 gr bread crumbs,
110 g cooked chestnuts, finely chopped
110 gr dried apricots, finely chopped
50 g fresh herbs (parsley, chives, tarragon)
Gravy:
2 tbsp plain flour
750 ml stock

Preheat the oven to 190 degrees C. To make the filling, melt the butter and fry the onion. Remove from heat and stir in breadcrumbs, chestnuts, dried apricots and herbs.

Season, let cool. Put the onion and lemon into the turkey. Stuff the neck with the cooled stuffing (any leftovers can be rolled into balls and baked around the turkey). Weigh the turkey and calculate the cooking time. Place the bird in an oven dish, brush with oil and season. Put in the oven, cover loosely with foil if it starts to burn on top. Baste the turkey with juices every 15 minutes for the last 30-45 minutes. When ready, transfer to a platter, cover loosely with foil and let sit for a few minutes. Save the juice from the mold for gravy. To make the gravy, you need to remove the fat from the form where the turkey was baked, put it on medium heat. Add flour and mix with juices. Gradually add the broth, whisking, bring to a boil and simmer for a few minutes. Season.

TURKEY FILLET WITH MUSHROOMS IN SOUR CREAM

Delicious, quick and easy dish to prepare.
500 gr. turkey fillet,
200 gr. any mushrooms (you can use champignons, oyster mushrooms, dried mushrooms),
2 large onions
1 teaspoon of table mustard,
pack of sour cream 200 gr

Cut the turkey fillet into small cubes. Fry the fillet with onions in butter, put the onion when the fillet is a little fried, then add the mushrooms, salt, pepper, spices, mustard, fry until tender, about 10 minutes. literally 5 minutes under the lid. The dish is ready. Serve with rice, mashed potatoes, boiled potatoes, vegetables

Jewish sweet and sour turkey meat

Ingredients:
Turkey meat - 1 kg
tomato puree - 3 tbsp. l.
onion - 3 bulbs
garlic - 5-6 cloves
potatoes - 4 pcs.
prunes - 400g
broth - about 1 cup
honey - an incomplete tablespoon
ground ginger - 2 tbsp. l.
table vinegar - 2 tsp
sugar - to taste
allspice, bay leaf - to taste
cognac - 3 tbsp. l.

Rinse the meat in cold water, cut into small pieces, salt, fry in vegetable oil until a crust forms, then transfer to a saucepan, pour over the broth and simmer.
Rinse potatoes, peel, boil, cut each potato into 4 parts.
Fry chopped onions, garlic, ginger in vegetable oil, add sugar, vinegar, tomato paste, honey, hold on fire for several minutes, add cognac, stir and immediately remove from heat.
Add this mixture, potatoes, prunes, black pepper, bay leaf to the meat stewed for 45-60 minutes and put in a preheated oven to stew under the lid until done.

Hungarian turkey salad

Ingredients:
300 g of boiled poultry meat, 200 g of red sweet pepper (paprika), 150 g of hard-boiled eggs, 50 g of strawberries or raspberries, 300 g of mayonnaise.

Cut the meat into small pieces.
Remove seeds from peppers and cut into strips.
Cut the eggs into 4 pieces. Mix all products with mayonnaise, lightly salt.
Do not add spices.

Chikhirtma from turkey

Chikhirtma is a poultry soup based on egg acid. This base makes the liquid part of chikhirtma much thicker than that of kharcho, and also gives the soup a taste originality. However, vegetable and cereal grounds are completely absent in chikhirtma. The preparation of the broth as a whole is similar to the preparation of the broth for kharcho, but has its own characteristics. According to the composition of spices, chikhirtma differs from kharcho in the presence of mint and saffron and the absence of suneli hops. The rest of the spicy greens are basically the same, but in general, the aroma and taste of chikhirtma differ sharply from other Georgian soups.

Ingredients:
1.5 liters of water, 1-1.5 kg of turkey meat, 2-3 eggs (preferably only 3-4 yolks), 4 onions, 1 tbsp. a spoonful of butter or ghee, 3 teaspoons of corn or wheat flour, 0.25 cups of lemon juice, 2 tbsp. tablespoons of cilantro greens, 1 celery (root and greens), 1 parsley (root and greens), 10 black peppercorns, 0.5 teaspoons of cinnamon, 1 tbsp. spoon of basil, 0.5 tbsp. spoons (seeds) of coriander, 0.5 tbsp. spoons of dill, 5-6 stamens of saffron or their infusion in a spoon, 1 tbsp. a spoonful of mint greens.

Pour whole turkey meat with 1.5 liters of cold water and cook over medium heat for no more than half an hour (if the bird is not old), and then cut into pieces and fry or, if it is young, do not cook at all at first, but immediately fry with butter and finely chopped onion, preventing it from browning. Then strain the broth, put the turkey back into it, salt, put pepper and, while the meat is brought to full readiness, prepare the egg mixture.
When the mixture is ready, remove the turkey from the broth.
Then remove the broth from the fire and carefully and gradually introduce the egg mixture into it, stirring the chikhirtma all the time with a wooden spoon.
At the same time, add the spices and, continuing to stir, put the broth back on low heat and warm it up, not letting it boil.
Just before serving, put the meat back into the broth and heat it for 2-3 minutes.

Egg mixture.
Beat eggs or egg yolks, add to them 1-2 teaspoons of flour, 0.5 cups of warm broth, stir, add lemon juice, stir again.

Turkey Benefits:

Turkey meat is similar to chicken meat in many ways. This is the lowest calorie, but very nutritious meat due to the fact that it contains easily digestible proteins and fats. There is very little cholesterol in turkey meat - 74 mg per 100 g. It is rich in iron, selenium, magnesium, sodium (which is why you can almost not salt it when cooking a turkey) and potassium. There is as much phosphorus in turkey as in fish. Turkey also contains vitamins: PP, B6, B12, B2 and essential amino acids. Turkey meat does not cause allergies, it is recommended to give it to children.

Low fat content
100 grams of skinless roast turkey meat contains 155 calories and only 1.7 grams of fat.

Only turkey meat contains so many vital vitamins.
Turkey meat contains B vitamins, which help convert carbohydrates into energy and improve digestion. Especially a lot of vitamin B12, which is necessary for red blood cells and prevents anemia. An average serving of turkey provides 60% of your daily vitamin requirement.

Turkey meat contains vital minerals
Turkey is a rich source of zinc, which improves immunity, promotes proper absorption of fats, proteins and carbohydrates. It also contains a lot of phosphorus, potassium, magnesium. Dark meat contains a significant amount of iron.

Turkey meat contains a lot of protein
100 grams of turkey meat contains 22.6 grams of protein, which is approximately half the daily requirement for a person. Also, turkey meat contains the necessary amino acids in the necessary proportions for our body.

Turkey is the only type of meat that does not cause allergies.

It is ideal for children's nutrition, especially for children suffering from certain types of food intolerance.

Turkey is a great source of protein
it gives us more energy than any other meat. Turkey is a source of phosphorus, it contains no less than fish. Turkey is rich in vitamin PP. Its deficiency causes beriberi, cellulite, as well as disruption of the cerebral cortex.

Turkey is high in tyrosine, an amino acid that increases dopamine and norepinephrine levels in the brain, which in turn stimulates brain function.

Turkey is useful primarily for women, especially for those who closely monitor their weight. Since this meat has the fewest calories. In 100 grams of boiled turkey - 60 kcal. It also contains virtually no fat. And in addition, this meat guarantees you excellent tooth enamel and a beautiful smile. No wonder our mothers and grandmothers say that turkey does not age. This meat is also necessary for the representatives of the stronger sex, as it stimulates the work of the heart and blood vessels! Be sure to give the meat of this bird to children. Doctors have proven that it improves immunity and does not cause allergic reactions.

Myoglobin is a protein that contains oxygen in muscle tissues. He is responsible for the color of the meat. The more myoglobin in muscle tissue, the darker the meat. Turkey meat contains less myoglobin in its cells than beef or pork. This explains the lighter color of the meat. The amount of myoglobin depends on the load on the muscles. The greater the load on the muscles, the more myoglobin, and accordingly the darker the meat.

Turkey has both light and dark meat.
These species vary in taste. Turkey breast and wings are usually light in color, very tender, and taste like veal. Dark meat - thigh, drumstick - has, on the contrary, a more intense taste, similar to the taste of game.

The turkey is the best example of a main course, it contains all the same vitamins as fruits, vegetables, grains, dairy products, as well as essential protein. The combination of low-fat and high-fiber foods helps reduce heart disease and cancer, so there is nothing better than a turkey with vegetables.

Turkey can be called a bird of happiness: turkey meat increases the production of the hormone of good mood - serotonin. Probably, it was precisely this quality that made her recognize the baked turkey as a real Christmas dish.

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

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

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

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

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

Potato soup

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

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

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

Turkey in cream sauce

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

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

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

Turkey meat with vegetables and mango

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

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

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

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

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

Goulash

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

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

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

Chops with cheese

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

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

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

Chopped cutlets

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

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

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

Fillet baked in sour cream sauce

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

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

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

Fillet in kefir marinade

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

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

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

Fillet in honey marinade

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

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

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

Fillet with prunes

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

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

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

Roll with nuts

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

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

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

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

Meat with vegetables

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

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

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

Spicy fillet baked in the oven

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

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

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