You can prepare delicious boiled pork for the holiday table, prepared according to the recipes in this article.
A dish such as boiled pork is very common in Slavic cuisine. In the original it is large piece of baked whole ham lamb Less often you can find recipes for baking other types of meat, for example, pork, beef and even bear meat (this was the case in Russia before people actively started raising pigs).
Analogues of the Russian dish “buzhenina” exist all over the world: in Austrian, German, French, Spanish, Finnish cuisine. Modern boiled pork can be prepared even from lean turkey and chicken, the main thing is Follow all the rules for marinating and maintaining meat in the oven.
Pork pork in mustard sauce:
- Meat (beef) – 1 kg (flesh without veins)
- Garlic – 4 cloves (more to taste)
- Mustard – 1 tbsp. (medium spicy)
- Salt – 1 tbsp. (give preference to sea salt: it is healthier and “less salty”).
- Mixed peppers - to taste
- Oregano – 0.5 tsp. (exclude if you don't like it)
- Vegetable oil – 1.5 tsp.
Preparation:
- Wash the meat under running water and dry with paper towels.
- Beef is a fairly soft meat; it should not be stuffed as this can damage its structure. A neat piece can be marinated and simply baked.
- Take salt and rub the piece of meat well by hand. Don't be afraid to over-salt, it's just a crust. The middle will be tender and lean.
- After salting, rub the meat with a mixture of peppers and oregano.
- Mix mustard with vegetable oil and squeeze garlic into it. The resulting marinade should be thoroughly coated with the meat and left to marinate for 40 minutes.
- The oven should be preheated to 200 degrees in advance, no more.
- Wrap the meat in food foil. He should stay in the oven for exactly an hour.
- After this, take out the meat, open the foil and put it back in the oven to bake the crust.
- After 20 minutes, the meat should be removed. Carefully wrap it back in foil and leave to cool.
- The finished cooled boiled pork can be cut into slices. The hot dish is also very tasty.
Pork stew with garlic:
You will need:
- Meat – 1 kg (pork neck)
- Garlic – a few cloves
- Carrots – 1 pc. (small or half medium)
- Paprika – 0.5 tsp. (dry, seasoning)
- Mixed peppers - to taste
- Salt - to taste
- Honey – 1 tsp. (any: natural or artificial)
- Mustard – 1 tsp. (French or the most common)
- Vegetable oil – 1 tbsp. (any)
- Sesame – 1 pack of seeds (approximately 50 g)
Preparation:
- The piece of meat should be washed and dried, remove excess veins and fat.
- Season the pork with salt and pepper and paprika
- Use a thin knife to make many piercing holes in the meat.
- You need to stuff carrots and garlic (pre-cut into cubes) into each hole.
- Prepare a marinade of mustard and honey, add 1 tbsp to it. vegetable oil.
- Coat the meat with marinade
- Roll it in sesame seeds
- Wrap the piece in food foil.
- Place a piece of meat on a baking sheet or mesh in the oven
- Baked pork should be baked for about 1.5 hours, the temperature should not exceed 190 degrees.
- After an hour, open the foil and keep the meat in this state in the oven for half an hour.
Pork boiled pork
How to cook juicy boiled pork in a slow cooker?
If you don’t have an oven or are simply afraid to overcook or dry out the meat, don’t worry. It’s quite possible to cook juicy boiled pork in a slow cooker. To do this, you need to choose a fatty piece of meat, such as pork leg or neck. If you like lean meat, then even chicken or turkey fillet in a slow cooker can turn out tasty and appetizing.
You will need:
- Pork neck – 1 kg (or any other fatty meat)
- Garlic – small head
- Carrot – 1 piece, small
- Salt, pepper mixture to taste
- Honey – 1 tsp.
- Vegetable oil – 1 tsp.
- Soy sauce – 1 tsp.
Preparation:
- Wash and dry the meat, remove the veins
- Peel the carrots and garlic, cut into cubes
- The meat should be pierced on all sides with a knife and pieces of carrots and garlic should be inserted into the holes.
- If the piece of meat is not very smooth, after stuffing it can be wrapped with kitchen thread. This way you will give it a beautiful shape that will remain after baking.
- Prepare the marinade: honey, soy sauce, oil. Coat the meat with the marinade and place it in the slow cooker.
- Baked pork should be cooked for two hours in the “Baking” or “Baking” mode. Every half hour you need to open the multicooker and turn the meat on the other side.
Baked pork from a slow cooker
How to cook homemade boiled pork in your sleeve?
The sleeve is a very useful culinary device. Baked in a sleeve, the meat turns out to be especially juicy and soft, as it does not release its moisture. Meat in the sleeve, even the leanest, will never turn out dry.
You will need:
- Meat – 1 kg (pork or beef)
- Carrots – 1 pc. (small)
- Garlic – 1 head (small or half a large one).
- Soy sauce – 2 tbsp.
- Vegetable oil – 2 tbsp. (any one can be used).
- Mustard – 1 tbsp. (French)
- Nutmeg – 0.5 tsp.
- Paprika – 0.5 tsp.
Preparation:
- The meat is washed, dried and pierced with a knife.
- The holes in the meat are stuffed with carrots and garlic.
- The meat should be tied with thread so that it takes on a beautiful, even shape.
- Rub the meat with salt and pepper mixture
- Prepare the marinade: soy sauce, oil, mustard, paprika, nutmeg. Rub the marinade over the meat and let it “absorb the marinade” for half an hour.
- Place the meat in the sleeve. If there is marinade left, you can also pour it into the sleeve.
- Place the meat on the baking sheet in the oven. Baked pork should be baked in a sleeve for 1.5 hours at a temperature of 190 degrees. After cooking, remove the meat from the sleeve. Place it in the oven for another 10-15 minutes to form a crust.
Baked pork in the sleeve
Delicious turkey pork recipe
Turkey fillet is very tender and tasty meat. It is much juicier and softer than chicken meat. This is why turkey is perfect for cooking boiled pork. For a nice roasted piece, you'll need one turkey breast (it's quite large).
You will need:
- Turkey breast – 1 piece (about 1 kg)
- Carrots – half a small carrot
- Garlic – 4 cloves
- Salt – 0.5 tbsp.
- Pepper mixture – 0.5 tbsp.
- Soy sauce – 2 tbsp.
- Vegetable oil – 2 tbsp.
- Italian herb mixture (seasoning).
Preparation:
- The meat should be pierced with a knife and stuffed with carrots and garlic. Before sticking the garlic in, dip it in salt.
- Wrap the stuffed meat with culinary thread so that it takes on a beautiful shape.
- Prepare the marinade: oil, soy sauce, spices
- Let the meat marinate for one or two hours.
- After that, put it in the oven.
- The turkey should be baked at 180 degrees for about an hour.
- If you cook in a deck, pour the juice that will flow from the meat or the remaining marinade over the piece. This will prevent the meat from drying out.
IMPORTANT: Turkey is perfect for baking in foil or a sleeve.
Turkey boiled pork
Recipe for delicious boiled chicken breast
For those who adhere to dietary and sports nutrition, it will be useful to know that boiled pork at home can be prepared not only from fatty meat, but also from lean chicken fillet.
You will need:
- Chicken fillet – 1 double breast
- Sea salt – 1 tbsp. without slide, large
- Mixed peppers - to taste
- Paprika - to taste
- Oregano - to taste
- Dried basil - to taste
- Soy sauce – 2 tbsp.
- Honey – 1 tbsp.
- Vegetable oil – 1 tbsp.
- Mustard – 1 tsp.
- Sesame seeds – a handful (about 20-30 g)
Preparation:
- The double breast needs to be washed and dried
- All excess veins and films should be removed from the fillet.
- The inside of the fillet (one side of the breast) is pierced with a knife and a piece of carrot and garlic is inserted into each hole.
- The fillet is folded into a book. It should be wrapped with culinary thread so that you get a beautifully shaped piece of meat.
- Prepare the marinade: mix soy sauce, vegetable oil, honey and mustard.
- Coat the fillet with salt and pepper and marinate for an hour.
- After this, the fillet should be wrapped in foil or placed in a cooking sleeve, first rolled in sesame seeds.
- Bake the fillet for up to an hour at a low temperature (no more than 180).
- After this, the fillet is taken out of the foil (sleeve) and baked for another ten minutes to form a crust.
- The finished fillet is cooled and cut into slices.
Buzhenina from chicken fillet
Boiled boiled pork: recipe
Boiled pork is a very tasty and juicy dish. Of course, it is different from baked meat, but it is in no way worse! For boiled boiled pork, you should choose the fatty part: pork neck or flank.
You will need:
- Meat – 1 kg
- Carrots – 1 pc. (small)
- Garlic – a few cloves
- Salt and pepper to taste
Preparation:
- A piece of meat is washed and dried
- After this, the meat is pierced generously with a knife and a piece of carrot or garlic with salt is inserted into each hole.
- The stuffed meat is wrapped with thread to create a beautiful oval shape.
- The meat is wrapped in a simple food-grade plastic bag and tied tightly. After this, you should put on and tie another bag.
- The meat is placed in a saucepan and filled with water. Put on fire.
- Wait for the water to boil and reduce the heat. Cook the meat over low heat for an hour (in some cases it takes an hour and a half).
- Set aside the boiled pork to cool. Just remove the plastic from the cooled meat. Slice the boiled pork before serving.
Boiled pork
Baked pork in onion skins: recipe
Onion skins can give meat a beautiful golden color and spicy aroma.
You will need:
- Meat – 1 kg (neck, ham or apple)
- Garlic – 1 head (not very large)
- Rosemary – to taste (one or two sprigs)
- Prunes – 20 g
- Salt and pepper mixture to taste
- Onion peel
Preparation:
- The meat should be washed, dried and all veins, bones and inedible parts removed.
- The meat is pierced with a knife and generously stuffed with garlic (cut the slices into two or four parts).
- Tie the meat with kitchen thread so that it has a nice, neat shape.
- Place the meat in a pan and add water. The pan should be of such a size that the water covers the meat by 1 cm.
- Place onion skins and rosemary in the water, salt the water generously. Don’t be afraid to over-salt, the meat won’t take on excess salt.
- Light the fire and wait until the water boils completely. After this, reduce it and simmer the meat over low heat for 2 hours. After one hour of cooking, turn the meat over to the other side.
Baked pork in onion skins
Marinade for boiled pork: recipe
Vinegar marinade:
- Water – 1 l. (cold, peeled)
- Salt – 1 tbsp. (large, sea)
- Vinegar – 1 tbsp. (dining room)
- Pepper mixture – 1 tbsp.
- Bay leaf – 2 leaves
- Peppercorns – 5 pcs.
- Nutmeg – 0.5 tbsp.
Wine marinade:
- Wine – 1 glass (red, dry)
- Garlic – 5 cloves (squeeze)
- Oil – 1 tbsp. (any lean)
- Mustard – 1 tbsp. (any)
- Coriander – 1 tsp.
- Salt - to taste
Mustard marinade:
- Mustard – 1 tbsp.
- Soy sauce – 3 tbsp.
- Garlic – 3 cloves (squeeze)
- Salt, pepper mixture to taste
Turkey boiled pork in foil- an unforgettably tasty and aromatic dish that can be considered a special holiday dish. Cooking boiled pork will take you more than a day, but as a result you will get juicy, tender meat that simply melts in your mouth and does not contain any additives or dyes. Bon appetit!
Ingredients for cooking turkey pork in foil:
- Fresh turkey breast (boneless) 1.5 kilograms
- Large garlic 3 cloves
- Ground black pepper taste
- Ground paprika to taste
- Coriander beans taste
- Ground basil to taste
- Ground oregano to taste
- Ground red pepper on the tip of a knife
- Prepared mustard 1 teaspoon
- Vegetable oil 2 tablespoons
- Salt to taste
Products not suitable? Choose a similar recipe from others!
Inventory:
Oven, Oven mitts, Deep bowl, Tablespoon, Cutting board, Knife, Food foil, Baking tray, Deep saucepan, Kitchen paper towels, Saucer, Medium bowl, Pot lid, Refrigerator, Serving dish, Fork, Kitchen tongs
Cooking turkey pork in foil:
Step 1: prepare the brine.
In order to bake meat, first of all you need to soak it in brine so that it turns out juicy and very tasty. Therefore, pour into a deep saucepan 1 liter regular cold water and pour it out 4 tablespoons salt. Mix everything well until a homogeneous liquid without salty sediment is formed.
Step 2: Prepare the turkey breast.
Wash the turkey breast thoroughly under running water and place on a cutting board. Using a knife, we clean the meat from veins, film and fat.
Now carefully place the main component in a pan with the solution and leave to infuse for 2 – 3 hours. After the allotted time, drain the liquid and rinse the brisket well under running water. Then wipe it dry with kitchen paper towels and place in a medium bowl.
Step 3: prepare the garlic.
Using a knife, peel the garlic and then rinse lightly under running water. Place the cloves on a cutting board and cut lengthwise into pieces. Transfer the crushed component to a free saucer.
Step 4: Prepare the marinating paste.
Pour ground black pepper, paprika, coriander seeds, ground basil, oregano, ground red pepper into a deep bowl to taste, and also add vegetable oil and mustard. Using a tablespoon, thoroughly mix all ingredients until a homogeneous mass is formed.
Step 5: Marinate the turkey breast.
Place the turkey breast back on the cutting board and use the tip of a knife to make cuts deep into the meat. no more than 2 - 3 centimeters. Now we stuff the component with garlic and then coat it with paste on all sides. Place the breast back into the bowl, cover with the pan lid and place in the refrigerator to marinate for a day.
Step 6: prepare turkey pork in foil.
When the turkey breast is well marinated, remove it from the refrigerator and place it on the center of a long piece of food foil. We wrap the meat so that no air gets inside and later we can carefully unwrap the dish, which will be baked without foil. Now we place everything on a baking sheet and put the boiled pork to cook in the oven, which is well preheated to temperature 250 °C. Bake the meat for 35 minutes.
In 10 minutes Before it’s ready, use oven mitts to take out the baking sheet and carefully unwrap the foil with a fork. This must be done so that the brisket is covered with a golden crust. Place the container back in the oven and continue cooking the dish until the allotted time is up. After this, turn off the oven, do not open its door, but leave the boiled pork there to cool to room temperature.
Step 7: Serve turkey roast in foil.
Using kitchen tongs, transfer the turkey pork to a special flat plate, use a knife to cut it into portions and serve it at the dinner table.
This meat goes well with side dishes such as buckwheat porridge, mashed potatoes, stewed rice, and is also used to make sandwiches with the addition of fresh vegetables and lettuce.
Enjoy your meal!
You shouldn’t bake the turkey breast any longer to prevent the meat from becoming dry;
To marinate the turkey, you can prepare a paste with the addition of spices to your taste;
Before baking boiled pork, you need to preheat the oven very well. To do this, you can turn the heat to maximum for 20 minutes, and then reduce the temperature to 250 °C, as stated in the recipe.
Baked pork cooked at home is an excellent and, most importantly, healthy alternative to store-bought sausage, to which many preservatives, flavor enhancers and other additives are added during production.
Turkey meat is easily digestible and dietary, and therefore boiled pork made from it can be given even to children. In addition, turkey pork turns out so tasty, juicy and aromatic that it will be simply impossible to tear yourself away from it!
Homemade turkey roast
Required ingredients:
- turkey fillet – 1 kg;
- water – 1000 ml;
- table salt – 3 tbsp;
- black peppercorns – 10 pcs.;
- allspice – 5 pcs.;
- bay leaf – 3 pcs.
Cooking time: 60 minutes.
Calorie content per 100 g: 93 kcal.
Preparation:
- The first thing you need to do is prepare the brine for marinating the meat. To do this, you need to boil water with the addition of salt, a mixture of peppers (black and allspice) and bay leaves. After boiling, remove the saucepan with the brine from the heat and leave to cool.
- Meanwhile, while the brine is cooling, prepare the meat: wash, dry and tie the entire volume with a thick thread (mesh). This must be done so that the meat does not lose its shape during cooking, since turkey fillet is quite tender. And the finished boiled pork, after such manipulations, will have a beautiful “mesh pattern” on its surface.
- Dip the prepared meat into a brine cooled to room temperature, cover the container with a lid and leave to marinate in a cool place for 10-12 hours.
- After the specified time has passed, remove the turkey from the brine and place in a roasting bag. Tie the sleeve on both sides (don't forget to make a hole at the top to allow hot steam to escape) and place it in a heat-resistant dish.
- Place the meat in an oven preheated to 200 0 C and bake for 50 minutes, then cut the top of the sleeve and return to the oven for another 10 minutes - this is necessary so that your boiled pork gets a beautiful, appetizing crust.
- Place the baked boiled pork on a plate and put it in the refrigerator - it should cool and harden properly.
- Then the boiled pork must be freed from the threads and cut into thin portions and served.
Turkey boiled pork in the oven in foil
The recipe for turkey boiled pork will undoubtedly appeal to those who love tender, juicy, not overdried meat, which has a natural taste, not “clogged” with a huge number of food additives.
In addition, turkey meat is rich in vitamin A, which helps improve vision and skin, and it does not cause allergic reactions, which makes it especially valuable and healthy.
Ingredients:
- turkey (fillet) – 2 kg;
- water – 1.5 l;
- rock salt – 4.5 tbsp;
- bay leaf – 4 pcs.;
- pepper mixture – 1 tsp;
- curry, paprika - 1 tsp each;
- garlic - 1 head.
Cooking time: 1 hour.
Calorie content per 100 g: 95 kcal.
Preparation:
Diet turkey pork according to Dukan
Baked pork is a large piece of meat baked in the oven until golden brown. As a rule, pork is mainly used for its preparation, but fans of the Dukan diet can easily replace pork with turkey. The result is a delicious dietary turkey pork with a unique taste and aroma.
Required ingredients:
- turkey (fillet) – 1.5 kg;
- natural yogurt – 250 ml;
- Provençal herbs – a large pinch;
- salt - to taste;
- ground black pepper - to taste.
Cooking time: 60 minutes.
Calorie content per 100 g: 195 kcal.
Cooking:
- Wash the meat, dry it and rub it on all sides with salt and pepper (adjust the quantity to your taste).
- Then brush the turkey on all sides with natural yoghurt, sprinkle with Provençal herbs and leave for 1-2 hours to marinate.
- Wrap the marinated fillet in two layers of foil and place in an oven preheated to 190 0 C. Bake the boiled pork for 1 hour (longer is not recommended, since the meat should not be overdried).
- After the specified time has passed, remove the boiled pork from the oven and leave to cool directly in the foil. Once it has cooled completely, unwrap the foil, transfer the boiled pork to a platter and serve.
Bake turkey fillet in a slow cooker (using Redmond equipment as an example)
The classic method of cooking boiled pork involves drying or simmering, that is, long-term heat treatment. But in modern conditions, preparing this dish is quite simplified, especially if you have a Redmond multicooker.
This kitchen unit allows you to significantly reduce the cooking time of many of your favorite dishes (in particular, turkey boiled pork) while preserving the maximum amount of nutrients and valuable substances.
Ingredients for cooking:
- turkey loin – 1 kg;
- soy sauce – 75 ml;
- honey – 1 tbsp;
- salt - a pinch;
- mustard – 1 tbsp;
- spices for meat - to taste;
- vegetable oil – 2 tbsp.
Cooking time: 40 minutes.
Calorie content per 100 g: 100 kcal.
Cooking steps:
- Wash the turkey meat, dry it (using disposable kitchen towels) and tie it with thick threads throughout.
- In a separate bowl, combine soy sauce, honey, salt, mustard and meat spices.
- Rub the meat on all sides with the prepared sauce and leave for 1-2 hours to marinate.
- Place the marinated meat in a pre-greased multicooker bowl, close the multicooker with a lid and turn on the “Baking” mode for 40 minutes.
- At the end of cooking, transfer the turkey pork to a plate and leave until completely cooled (it’s better if it sits in the refrigerator for 2-3 minutes). Then all that remains is to cut it into thin plate slides and serve.
If the piece of meat that you have chosen for cooking boiled pork is too large, then you must not only soak it in a saline solution during marinating, but also inject the saline solution directly into the meat (using a syringe and needle).
It is very important not to dry out the meat during cooking; boiled pork should be juicy. Therefore, you need to carefully monitor the temperature and cooking time.
As a rule, for the holiday table we always buy delicious meat delicacies - boiled pork, balyk, sausages and other tasty, but not very healthy products (due to the use of a large number of food additives). But all these delicacies can be prepared at home, on your own! One of these dishes is turkey boiled pork in the oven.
Home-cooked turkey fillet is a great way to diversify snacks; it can be used for sandwiches and simply served with any side dish. In addition, you will be 100% sure of the quality of your homemade boiled pork. One cannot help but be pleased with the fact that preparing such a delicious delicacy will not require you to spend a significant amount of effort, time and money.
The only thing you must understand is that it is better to prepare the sleigh in the summer, that is, you need to prepare for the holiday in advance, at least the night before. In order for the boiled pork to be well-salted and incredibly juicy (throughout the entire cut), the turkey meat must first lie in a salty solution. You can also cook this dish in a slow cooker.
Cooking time 10 minutes + 12 hours for marinating and 30 minutes for baking. Yield: 8 servings.
How to cook turkey pork in the oven
Since turkey breast is very dense and large, it will not be properly salted during normal marinating. Therefore, it must be immersed in a saline solution and left in it for a certain time.
Place the washed and dried turkey breast in a saline solution (0.5 liter - 50 g of salt) so that it is completely immersed in water. Place the container with the breast in the refrigerator overnight.
Once the allotted time has passed, prepare all the ingredients needed for the second stage - salted turkey breast and your favorite spices. The set of spices can be different and vary according to your taste.
Combine all the necessary spices, soy sauce and olive oil in a small bowl and mix until smooth. You can do this with a mortar.
Remove the salted turkey breast from the brine and dry thoroughly using paper towels. Then, using a sharp knife, make cuts 1-2 cm deep in the breast, and place slices of garlic in them.
Fold a piece of foil into several layers and place the stuffed turkey breast on it. Coat the meat on all sides with the prepared marinade paste.
Then wrap the meat tightly in foil, place on a baking sheet and place in the oven.
The oven must be preheated to 250 0 C. After you place the baking sheet in the oven, you must immediately reduce the temperature in it to 200 0 C. Bake the meat for 30-35 minutes, then turn off the heat and let the boiled pork cool completely directly in the oven.
Turkey roast in the oven in foil - ready! Cut the meat into thin slices and serve as an appetizer. Baked pork remains just as juicy, soft and tasty even the next day.
Nowadays boiled pork is made from almost any meat and, of course, from turkey. And definitely, boiled pork from this bird turns out excellent, which is why we present you with two cooking recipes: in the oven and in a slow cooker.
How to cook boiled pork from turkey breast at home in the oven - recipe
Ingredients:
- water – 1 l;
- garlic – 4 cloves;
- pepper mixture;
- Red pepper;
- sweet paprika – 2 teaspoons;
- coriander beans;
- basil – 1 teaspoon;
- oregano – 1 teaspoon;
- “Russian” – 1 teaspoon;
- vegetable oil – 60 g;
- salt – 120 g.
Preparation
Wash half of the breast (without the bone, of course) and use a knife to separate the film, fat, veins and everything that should not be in the boiled pork. Then the poultry meat (in order for it to be salted and juicy) must be kept in salt brine for about 3 hours. This means pour water into a suitable container and add salt. Remember to mix thoroughly so that not a single crystal or sediment of salt remains at the bottom, then lower the breast there. If the meat is not completely covered, add water. During salting, turn the meat several times. Then, after removing the breast from the salt water, you need to wash it and wrap it in a towel to dry.
Meanwhile, cut the garlic into long slices for stuffing. Combine the remaining ingredients and mix well. For the next step, you will need a long knife no more than 2 cm wide; use it to make a deep puncture, but not perpendicular to the piece of meat, but rather along it, even at an angle, and do not pull it out. Soak the garlic in a mixture of spices and oil, place it on a knife and push it with your finger into the depths of the breast; you can use improvised means. Thus, put a few cloves of garlic into each puncture. Now coat the breast well with the marinade, if it’s not enough, don’t be lazy, better make more, then wrap in film and leave to marinate in the refrigerator for 24 hours. Upon returning from the refrigerator, remove the meat from the film and just let it lie on the kitchen counter for about an hour. The meat must be wrapped well in foil, no air should get inside, make sure there is not a single crack on all sides. Then send the future boiled pork to a preheated oven at 250 degrees, and immediately reduce the temperature to 200 and wait 35-40 minutes. Now unwrap the foil, increase the temperature to 250 and cook for 10 minutes.
Homemade turkey pork in a slow cooker
Ingredients:
- half a turkey breast – 1.2-1.5 kg;
- water – 1 l;
- carrot – 1 pc.;
- garlic – 4 cloves;
- pepper mixture;
- Red pepper;
- sweet paprika – 2 teaspoons;
- coriander beans;
- – 1 teaspoon;
- turmeric – ½ teaspoon;
- mustard beans – 1 teaspoon;
- dried garlic – ½ teaspoon;
- olive oil – 60 g;
- salt – 60 g.
Preparation
Rinse the breast well, get rid of fat, veins and film, if any. Dilute the salt in a liter of water, stirring well without leaving a salt residue, then pour this water over the meat so that it covers it completely. In this way, the turkey is salted for about a day. Then rinse and dry the turkey.
In order to stuff the future boiled pork, cut the garlic into slices lengthwise, and the carrots into long slices of 3-4 cm. Combine the remaining ingredients and mix very well. The knife needs to be long and not 
wide, no more than 2 cm in width, use it to make a puncture along the chest, of course it will be at an angle, but the point is that the carrots and garlic are, like in a roll, closer to the middle. And without pulling out the knife, dip the carrots and garlic in the spices and push them until the very end of the puncture. Then rub the already stuffed meat with the mixture you made and put it in a baking sleeve, for 3-4 hours the breast will marinate right in it.
Place the meat in the sleeve with the perforated strip up in the multicooker and turn on the “Baking” mode for 1 hour. And 10 minutes before the final, carefully cut the sleeve and turn over the almost finished boiled pork.
1. Prepare brine: 4 tbsp. salt per liter of water. Soak the meat in brine for 2-3 hours.
2. Drain the brine, rinse the meat, and dry.
3. Cut the garlic into long sticks. Using a thin knife, stuff the meat with garlic.
4. Mix dry seasonings (black pepper, paprika, coriander seeds, basil, oregano, red pepper on the tip of a knife). Add vegetable oil, mustard. You should get a thick mass.
5. Coat the meat on all sides with the resulting paste, put it in a bowl with a lid (or in a bag) and put it in the refrigerator for about a day (I left it for only 12 hours).
6. Then place the meat on a dry baking sheet, preheat the oven to 220 degrees, put the baking sheet in the oven for 35 minutes. Do not open the oven, leave the meat in the oven until it cools completely. During this time, the meat will have time to cook and remain juicy.
Maybe it depends on the oven, but to keep the meat juicy, you don’t need to increase the cooking time any further.
***I was afraid that baking without a bag/foil would make the meat dry..But this did not happen...It was due to complete cooling in the oven that the moisture remained!!!
Cool the meat completely in the refrigerator...
Now you can cut the boiled pork and enjoy the taste
As you probably know, boiled pork is a baked piece of pork neck or any other soft part of the pork carcass. As a rule, such boiled pork turns out juicy only when the piece of meat contains a lot of fatty layers. What should someone do who doesn’t want to put too much strain on their body after fasting? There is a solution - an excellent dish for Easter - turkey boiled pork in the oven! Incomparable, tender and light meat, with aromas of spices, and most importantly juicy, without extra calories... What you need to break your fast, have a good holiday mood and get a great figure!
We present to you our step-by-step recipe for turkey roast for Easter, which will also be useful for other holiday celebrations or feasts throughout the year!
Ingredients:
Preparation time: 1.5 days
Servings: 15
1. Despite the fact that the cooking time for turkey pork is approximately 1.5 days, your labor costs for the process itself will be minimal! Most of these hours will be spent brining and marinating, and preparing the turkey should not take more than 30-40 minutes. The first step is salting the meat. Since the turkey loin is quite large, rubbing salt on the surface of the meat will not be effective. The middle will remain unsalted and will not have a balanced taste. It’s better to make a saturated brine from salt and water and put the fillet in it for 2-3 hours. Fill the turkey completely with brine; if necessary, add liquid without additional salt.
Details
Turkey makes excellent boiled pork, which can be prepared for a holiday table, or simply to diversify the daily menu. Turkey boiled pork is an excellent appetizer that can be served with any side dish. In addition, boiled pork can be used to make sandwiches instead of sausage. It will turn out not only tastier, but also healthier.
Turkey pork baked in the oven
Required ingredients:
- turkey fillet – 800 gr.;
- garlic – 2-3 cloves;
- water – 1 tbsp.;
- salt – 1 tbsp;
- paprika – 0.5 tsp;
- olive oil – 1 tbsp;
- sugar – 0.5 tbsp.
Cooking process:
Dissolve sugar and salt in a glass of water. Place the washed turkey meat in a bowl and cover with the solution. Cover with a flat plate and press down with a weight. Leave the meat in the water for 2 hours.
Peel the garlic and then pass through a meat grinder. Add paprika and olive oil to the garlic. Stir. Remove the meat from the water. Remove excess moisture from meat using paper towels. Then tie the meat with kitchen string or twine, giving the meat a round shape.
Rub the meat with the prepared marinade on all sides. Place the turkey fillet on a baking sheet lined with parchment paper. Preheat the oven to 250 degrees. Bake the boiled pork for 25 minutes without turning down the heat. Then turn off the oven and leave the boiled pork in the oven for 2 hours so that it cools completely.
Remove the cooking string from the meat and cut into thin pieces.
Turkey boiled pork with soy sauce in the oven
Required ingredients:
- turkey fillet – 1 kg;
- garlic – 2 cloves;
- mustard – 2 tbsp;
- soy sauce – 1 tbsp;
- vegetable oil – 2 tbsp;
- salt – 2 tbsp;
- water – 1 l;
- pepper - to taste;
- spices - to taste.
Cooking process:
Wash the turkey fillet well. Dissolve salt in water. Pour brine over turkey meat and refrigerate overnight.
Then remove the meat and pat it dry with a paper towel. Make slits in the meat and insert chopped garlic. In a bowl, mix mustard, soy sauce and vegetable oil. Coat the turkey fillet with the mixture.
Then sprinkle the meat with pepper and spices to your liking. Wrap the meat in foil and place in the oven. Bake turkey pork in an oven preheated to 200 degrees for 30 minutes. Five minutes before it’s ready, unwrap the foil so that the boiled pork gets a golden brown crust.
Cool the boiled pork, then slice and serve.
Baked turkey fillet in the oven
Required ingredients:
- turkey fillet – 1.5 kg;
- vegetable oil – 50 ml;
- water – 1 l;
- salt – 4 tbsp;
- mustard – 1 tsp;
- garlic – 3 cloves;
- dried oregano - to taste;
- dried basil - to taste;
- red and black pepper - to taste;
- paprika - to taste;
- coriander - to taste.
Cooking process:
Dissolve the salt completely in water. Place the meat in brine and leave for three hours. Then remove the meat from the brine and rinse under running water. Pat the fillets dry with a paper towel. Peel the garlic and then cut into thin strips. Make deep cuts in the meat with a sharp knife. Place garlic into the cuts made. Mix all the spices and seasonings in a bowl. Add mustard and vegetable oil to the spices. Stir. Brush this mixture onto turkey fillets.
Place the meat in the refrigerator for a day, after wrapping it in cling film. Place the marinated meat on a baking sheet and place in the oven.
Bake boiled pork at 220 degrees for 30 minutes.
Calories: Not specified
Cooking time: Not indicated
Does it ever happen to you that you need to serve some kind of cold cuts at the table for breakfast, but you’re already tired of store-bought sausage? I won’t go into detail about the dangers of sausage, but a more convenient and faster product has not yet been invented. Slicing is an ideal solution for breakfast and snack. At such moments, all sorts of ideas for homemade cold cuts come to my mind. When time allows, I cook balyki, dried meat, etc. at home. Most often it is customary to prepare classic boiled pork from a pork apple, but turkey boiled pork is not so different in taste. This is what we will prepare today: turkey boiled pork. Like any boiled pork, it is cooked in the oven. I bake it in foil. How exactly, you will learn from my detailed step-by-step recipe for turkey pork.
Ingredients:
- turkey steak - 1 pc. (large, about 1.5 kg),
- carrots - 1 pc.,
- garlic - 3 cloves,
- vegetable oil - 3 tbsp. spoons,
- baking spices - to taste,
- salt - to taste.
How to cook with photos step by step
1. To prepare boiled pork, take a turkey steak. Carefully remove the bone. Be careful when removing bone. Do not damage the skin of the steak. It must be whole. Do not accidentally pierce it with a knife. Using tweezers, remove the remaining feathers and film from the skin. Rinse the meat under running water and dry. 
2. Turn the piece of meat skin side down. Rub with salt and spices. To prepare boiled pork, you can take any set of spices. Please note that some kits contain salt. There is no salt in my spice set. I separately rubbed the meat with salt and then with spices. 
3. Peel the carrots and cut into cubes. Cut the garlic into slices.
4. Using a knife, make punctures in the pulp and insert pieces of carrots and garlic into these punctures. Do not cut through the skin of the turkey. It is very important that it remains intact. We only pierce the flesh and insert a carrot or garlic into each hole.
5. Roll up the turkey steak. The skin will help make your roll more dense. While stretching the skin, roll the meat tightly into a roll. Tie with thread. Fasten the edges of the thread tightly so that they do not come undone during baking. I tried using wooden toothpicks instead of thread. The experiment was not a success. The roll unfolds.
6. Measure a sheet of food foil so that it can be folded in half and completely cover the baking dish. Fold the foil in half and line the bottom of the baking dish along with the sides. Place our boiled pork preparation on the foil. Pour vegetable oil over the boiled pork.
7. Preheat the oven to 200 degrees. Bake the turkey boiled pork in the oven for 2 hours at 200 degrees. During this time, remove the boiled pork from the oven several times. Pour over the resulting meat juices and return to the oven. This will allow a golden, crispy crust to form. In this case, the meat will not be dry. Everything will bake perfectly.
Now our boiled pork is ready. Let it cool completely. Ideally, the boiled pork should be refrigerated for 12 hours so that the rolled roll will set and it will cut well. Even if you don’t have the strength to wait, you can cut the boiled pork right away. The meat turns out tasty, tender, aromatic. Garlic gives a meat dish a complete taste. As an experiment, you can use prunes or dried apricots to stuff boiled pork. Baked pork will have a sweeter taste. Many people love meat dishes using dried fruits.
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