Delicious, quick and easy to prepare turkey dish.
4 pieces of turkey fillet,
1/2 bunch basil
100 g dietary 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. spoons 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 for vegetable oil until ready. 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 bell pepper, cut into 2X2 cm squares. 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 cold water, and put to fry 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 sachets 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- 50ml;
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 onion. 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;
fused 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 on each slice of fillet processed cheese. 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 broth,
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 to vegetable stew tomatoes and, 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 serving 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 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. ready meal in a saucepan or you can leave it in a pan, pour sour cream and simmer under the lid for literally 5 minutes. 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. spoons 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% daily allowance vitamins.
Turkey meat contains vital minerals
Turkey is a rich source of zinc, which improves immunity, promotes the 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 baby food, especially for children suffering from a lack of perception of certain types of foods.
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.
Both first and second courses are prepared from the turkey breast.
This meat is perfect for salads, pies and snacks. In addition, turkey breast is considered dietary meat that does not contain cholesterol.
If it is cooked incorrectly, then it will turn out to be overdried, tough and will lose all its useful properties. Making the dish juicy and tender is not difficult.
Turkey Breast - General Cooking Principles
Defrost the turkey in warm water, changing it periodically.
The breast can be fried, stewed, boiled, baked and smoked.
It is better to cook a turkey no more than the time indicated in the recipe. So it will be easier to keep its juiciness, and it will not dry out.
Before cooking, the meat should be thoroughly washed, rid of excess and dried.
You can add any spices for cooking turkey breast dishes.
Before baking, it is better to divide the breast into several parts.
When frying turkey chops, do not forget to turn them over.
Turkey breast rice soup
Usual rice soup cooked on turkey meat broth, it turns out to be as dietary as possible. This dish can be served even to small children.
Ingredients:
430 g turkey breast;
one onion;
three medium potatoes;
one carrot;
half a small glass of rice;
salt and pepper;
2 liters of water.
Cooking method:
Wash the turkey and cut into large pieces.
Then place it in a saucepan and fill it with water. Boil all 40 minutes. Once the water boils, add salt.
While the meat is cooking, clean and cut the vegetables. Potatoes and onions - cubes, and carrots - straws.
Carrots and onions after 40 minutes can be added to the meat. After a while, add potatoes and rice washed several times.
After adding all the vegetables, the soup will cook for another 15 minutes. Eight minutes before readiness, add greens and pepper.
Ready soup serve in deep bowls. If desired, you can add sour cream to the soup.
Turkey breast with canned pineapple
All the ingredients are perfectly combined in the dish. The pineapple gives the turkey a sweet flavor, and the ginger adds a bit of bitterness.
Ingredients:
two pieces of turkey fillet;
one can of chopped canned pineapples;
a spoon potato starch;
a couple of tablespoons of soy sauce;
half a small glass olive oil;
a pinch of ground ginger;
Cooking method:
Cut the breast into thin strips.
For the marinade, combine soy sauce, a little salt, pepper, half the cornstarch and olive oil in a bowl.
Rub the meat well with the marinade.
Fry the turkeys in the remaining oil on both sides, 3 minutes each. The meat should turn white and brown.
Add pineapples and some water to the breast. Cover the pan with a lid and simmer for 15 minutes.
Mix 1/3 canned pineapple juice with water, starch and ginger. It should turn out slightly thick sauce. Pour it into the pan and cook the turkey for another 5 minutes.
Serve hot with sauce poured on top.
Turkey breast salad
Simple and appetizing salad light dinner. It is best to serve it immediately after preparation.
Ingredients:
240 g turkey breast;
¼ part cucumber;
one sweet pepper;
head of lettuce;
oil (olive or vegetable);
teaspoon of honey;
lime juice;
two sprigs of cilantro;
30 g of peanuts;
a spoonful of soy sauce;
any pepper;
Cooking method:
Mix honey, soy sauce and pepper together.
Add thinly sliced turkey breasts to the mixture. Marinate for half an hour.
Bell pepper and cut the cucumber into strips. Hot peppers finely chop. Tear lettuce leaves with your hands and put in a separate bowl, add pepper and cucumber there. Mix everything.
Fry the marinated turkey in oil until golden brown.
Add meat to salad.
For dressing, mix together olive oil, juice, salt and pepper.
Sprinkle the finished salad on top with peanuts and cilantro.
Turkey breast baked with potatoes and champignons in the oven
The dish is prepared from a minimum number of ingredients, but the taste is extraordinary. It is better to cook it in a baking sleeve, it should be stewed in its own own juice.
Ingredients:
1 kg turkey fillet;
100 g carrots;
six medium potatoes;
130 g of onion;
red ground pepper;
vegetable oil;
320 g whole champignons.
Cooking method:
Wash the meat and cut into small cubes.
Peel the potatoes and cut into four pieces.
Grate the carrots, and chop the onion with a knife.
Wash mushrooms.
In a bowl, combine the turkey, onion, potatoes, carrots, oil, salt and pepper.
Put everything in a baking sleeve, close it and make 2 small holes on top with a knife.
Cook everything in the oven at 180 degrees for no more than one hour.
Sprinkle with chopped fresh herbs before serving.
Juicy turkey breast cooked in a slow cooker
So that the meat does not turn out dry, it must first be grated with oil and herbs. The breast prepared in this way can be used for sandwiches.
Ingredients:
550 g turkey breast;
half a glass of melted butter;
¼ cup of any white wine;
a teaspoon of paprika and salt;
three cloves of garlic.
Cooking method:
Rinse the turkey fillet under normal running water.
In a separate bowl, mix the minced garlic, wine, salt and melted butter. Also suitable instead of wine Apple juice.
Pour a spoonful of sunflower oil into the multicooker bowl and place the breast there. Then pour the meat with the prepared sauce.
Close the lid of your multicooker and set the "Extinguishing" mode. Set the cooking time to 1.5 hours.
After the beep, remove the meat from the appliance and let it cool slightly.
The cooled fillet can be cut into small slices and served.
The dish will look very appetizing if you decorate it with whole apples or herbs. You can also add a little sage or thyme there.
Spicy turkey breast baked in foil
For lovers spicy dishes a turkey cooked in this way will be to your taste. The more you stuff the meat with garlic, the tastier it will be. Cuts with a knife should be made deep and a piece of garlic should be pushed farther into each.
Ingredients:
1.7 kg turkey breast fillet;
six cloves of garlic;
two tablespoons spicy adjika;
two tablespoons of sunflower oil;
half a teaspoon of red pepper;
an incomplete tablespoon of salt;
1.5 liters of water.
Cooking method:
Pour water into a large bowl and add salt.
Dip the skinless breast into this brine and leave to marinate for 2.5 hours.
After the elapsed time, remove the meat from the water and dry it with a paper towel.
Stuff the turkey with garlic and coat on all sides with a mixture of adjika, oil and pepper.
Wrap the breast in foil and put it in the oven, heated to 180 degrees for half an hour.
After 30 minutes, turn off the oven and leave the turkey breast in the oven for another hour.
Cut the finished meat against the fibers and serve hot to the table. Will go well with the dish. vegetable salads and boiled potatoes.
Turkey breast with vegetables
The dish is perfect for people who care about their figure. Turkey with vegetables will be not only tasty, but also healthy. The meat turns out moderately spicy and aromatic.
Ingredients:
1.3 kg turkey breast;
1.5 carrots;
three heads of garlic;
five potatoes;
sunflower oil;
7 prunes;
a small spoonful of sweet paprika and turmeric;
two st. spoons of dried basil;
black pepper;
bay leaves - to taste.
one and a half liters of water.
Cooking method:
For juiciness of meat, put it in water mixed with salt and leave for at least three hours.
Then take the breasts out of the water.
In order to stuff the breast with garlic, make deep cuts on it. Garlic is best cut lengthwise.
Place parchment paper in the bottom of a deep baking sheet. Sprinkle pepper, paprika, basil and turmeric on it. In a mixture of these seasonings, roll, pressing firmly, meat. Put a few bay leaves under the breast, and a few on it.
Next to the turkey, spread prunes scalded with boiling water, sliced potatoes, carrots and sprinkle them with the remaining seasonings. Pour the vegetables with one glass of water and sunflower oil.
Top everything tightly with foil.
Bake the breast with vegetables for 80 minutes. Set the temperature to 180 degrees. Remove the foil from the oven a few minutes before cooking.
Serve the dish by cutting the meat into pieces and putting vegetables to it. For a big holiday, a turkey breast baked in this way will be a good hot dish.
Turkey breast chops
The dish cooks very quickly and turns out quite tender. For this recipe, both fresh meat and stale meat are suitable. for a long time in the freezer. If the fillet is frozen, then it must first be pulled out so that it is completely defrosted.
Ingredients:
half a kilo of turkey breast;
80 g of any hard cheese;
breadcrumbs(home or shop);
a couple of tablespoons of vegetable oil;
teaspoon chicken seasoning balsamic vinegar;
a tablespoon of all-purpose seasoning and soy sauce;
a head of garlic;
a mixture of peppers - to taste;
Cooking method:
Cut the meat into thick and even layers.
Cover each chop in turn with a bag and beat them on both sides. They should almost double in size.
Mix for the marinade in a large bowl, crushed garlic, vinegar, pepper, seasonings, soy sauce, salt and a spoonful of oil.
Coat the chops on both sides with marinade and put in the refrigerator for 16 hours.
After the elapsed time, prepare the batter for the chops. Mix grated cheese and breadcrumbs through the smallest grater.
Roll each chop, pressing firmly, in batter.
Fry each chop in a well-heated pan with oil for at least 3 minutes.
Add sunflower oil to the pan as needed.
Chops can be served with salad, side dish or herbs. For decoration next to them, you can put halved cherry tomatoes and quail eggs.
Turkey breast in lemon honey marinade
The dish has a very pleasant sweet-sour taste.
Ingredients:
kilogram of breast;
egg yolk;
two cloves of garlic;
1.5 st. l. Honey;
a spoonful of mustard;
half a lemon;
a couple of tablespoons of olive oil;
pepper and salt.
Cooking method:
Wash and dry the meat. Then rub it with salt, pepper and remove to marinate for an hour and a half.
As soon as the meat is marinated, you can stuff it with garlic passed through a crush. To do this, you will need to make several cuts on the fillet.
Beat the yolk with mustard, olive oil, lemon juice and honey. Mix everything well.
Brush the turkey generously with this mixture.
Preheat the oven to 190 degrees. Put the breast on a baking sheet greased with oil, and send it to the oven.
Cook for 1 hour 15 minutes, turning meat occasionally.
Sprinkle generously with herbs before serving.
- To make the turkey softer, you can pre-beat it.
- If you take fresh turkey meat, the dish will turn out even tastier.
- Frozen meat takes longer to cook than fresh meat.
- To marinate the breast better, it should first be pierced with a knife in several places. It is desirable to make incisions deep.
- It must be remembered that homemade breadcrumbs, unlike store breading, make chops crispy and at the same time tender.
- The breast can be cooked in any way: in foil, a baking bag or breadcrumbs.
Turkey is a delicate 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
Warm hearty salad - simple and yet 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 a 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 as a side dish baked potato with herbs, asparagus or other vegetables, and then a family dinner will definitely succeed.
Cutlet - the poet's dream
Some gourmets are convinced that the best dish from than cutlets does not exist. The easiest way is to take 1 kg for the recipe minced meat. We beat it on the table to saturate it with oxygen, and introduce 4 slices white bread soaked in cream. Lightly fry 400 g of champignons and immediately sprinkle them with 250 g grated cheese with chopped dill. Minced meat is divided into cakes, in the center of each we put cheese- mushroom stuffing, 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 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 tender, 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 saucepan with a thick bottom, 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 home baking They say 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. Rosy fragrant pie both adults and children will like it.
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.
Turkey began to appear more and more often on our tables due to its availability - today you can buy a turkey in almost any supermarket or market. In this article, we will look at how to cook turkey fillet dishes.
Turkey meat - delicious dietary product. American movie buffs know that roast turkey is traditional dish for Thanksgiving, but today the turkey inspires more and more Russian people to culinary exploits. Turkey meat is famous for its dietary properties. It is rich in protein, vitamins and minerals, and its cholesterol content is minimal. Turkey meat gives a long-lasting feeling of fullness, is easily digestible and provides the body with calcium, potassium and iron, so it can be recommended for diseases of the joints and anemia. Turkey is a hypoallergenic product that is ideal for baby food. Turkey also contains more sodium, which means less salt can be used in cooking, which is especially important for those who are on a diet or have blood pressure problems.
There are many recipes and ways to cook tender turkey meat - you can fry it, stew it, bake it, make salads and sandwiches out of it. For diet food It is best to cook fillets in the oven. As a side dish for turkey, it is best to use rice, potatoes and vegetables. Turkey goes well with dry wine and herbs. Tender white turkey meat is the perfect base for just about any seasoning mix. Turkey fillet goes well with thyme, oregano, sage or basil. If you are using fresh herbs, it is best to chop them coarsely and insert them under the skin of the turkey. Cooked turkey keeps well in the refrigerator, and leftovers can be used to make salads or burgers.
When we talk about turkey fillet, we mean, first of all, breasts. Turkey breasts tend to weigh significantly more chicken breasts- from 1 kg to 4.5 kg - so take this into account when you decide how much meat you need to buy. One turkey breast will be enough to feed two to four people, while two breasts will be enough for six or eight people. The average serving size for turkey breast is about 150-200 grams per person. If you're buying a fresh turkey, look for tender, pink breasts with no blemishes. Choose frozen turkey fillets with no signs of freezer burn. Turkey fillets can be stored in the freezer for up to 9 months.
When using frozen turkey fillets, make sure they are completely defrosted before cooking. If you try to cook a frozen turkey, it will take an incredibly long time. Slow thawing in the refrigerator is the best method in this case. Typically, a completely frozen turkey fillet will thaw for about 24 hours in the refrigerator. Once thawed, the turkey can be stored in the refrigerator for several days before cooking. If you're short on time, thaw the turkey in the microwave or in a large bowl of cold water, changing the water every half hour. Since thawing at high temperatures (cold water bath and microwave oven) can stimulate the growth of bacteria, it is recommended that meat thawed under such conditions be cooked immediately.
Oven-baked turkey fillet is not only very tasty, but also very healthy. This option is perfect for those who are watching their figure or trying to lose weight. Cooking a turkey in the oven has its own characteristics, without knowing which it is difficult to cook delicious succulent dishes. The most common problem that housewives face when cooking a turkey in the oven is dry meat. But following some simple nuances of cooking this type of meat will allow you to avoid its dryness. Remember, the meat will be juicier if you bake it in a sleeve, in foil or with fruits and vegetables. It's also important not to overdo it with the oven cooking time - usually between 20 minutes and 1 hour is enough, depending on the size of the fillets. When a turkey is cooked properly, its meat is tender and juicy. If you're roasting turkey fillets in the oven, add thickly sliced onions and potatoes to it for a great side dish that doesn't require any extra time.
The use of marinade allows you to make the meat tender and fragrant. The marinade must be done at least one hour before the turkey is to be cooked. Use about 60 ml of marinade for every 500 g of turkey meat. Marinate meat 1 to 3 hours before cooking. After cooking, let the turkey stand at room temperature for 20 minutes, covered with foil. During this time, the juices from the turkey will seep into the meat. If you skip this important step, you may end up with dry meat.
Delicious turkey fillet dishes will help diversify the diet, so we advise you not to hesitate and cook the meat in a frying pan with aromatic spices.
Ingredients:
500 g turkey breast fillet,
1 small onion
1 garlic clove
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger,
1/4 teaspoon ground cloves
2 tablespoons white vinegar
1/2 teaspoon brown sugar
salt and pepper to taste.
Cooking:
If the turkey breast is too thick, beat it with a meat mallet, placing the fillet in a plastic bag. Each steak should be no thicker than 1.5 cm.
Mix chopped onion, minced garlic, spices, vinegar, sugar and vegetable oil in a container. Add turkey and marinate for 30 minutes. Remove excess garlic and onion before frying. Fry the turkey in a hot pan for 4-5 minutes on each side.
A slow cooker helps not only save time and effort when cooking, but also make dishes more healthy. Using a slow cooker, you will get tender juicy meat that will retain all its nutritional properties.
Ingredients:
300 g turkey fillet,
130 g carrots
120 g mushrooms
80 g onion
40 ml vegetable oil,
salt and spices.
Cooking:
Meat, carrots and onions cut into cubes. Cut the mushrooms into 4 pieces. Put everything in a slow cooker, add oil, salt, spices and close the lid. Select the "Frying" program, set the timer for 40 minutes and start the program.
From turkey fillet and vegetables, you can cook a wonderful stew that will be relevant at any time of the year.
Ingredients:
2 turkey breasts, skinless
2 bulbs
1 celery stalk
2 carrots
2 potatoes
1 bell pepper
3 cups chicken broth
3 tablespoons flour
2 tablespoons of butter.
Cooking:
Melt the butter in a frying pan over medium heat. Add chopped onion and fry for a few minutes. Stir in carrots, celery and bell pepper, diced, and fry until tender. Mix in diced potatoes and flour. Pour in chicken bouillon and season with marjoram. Add diced turkey fillet and bring to a boil. Reduce heat, cover and cook over low heat for 40 minutes.
The turkey prepared according to the following recipe is very high in calories, so serve it with dietary side dish such as stewed vegetables or rice.
Turkey fillet with mushroom sauce
Ingredients:
4 turkey fillet steaks,
270 g champignons,
250 ml heavy cream
3 tablespoons flour
1 teaspoon garlic powder
20 g butter,
1 tablespoon vegetable oil
parsley,
salt to taste.
Cooking:
Mix flour, garlic powder and salt. Pour the mixture onto a flat dish and roll the fillet in it.
Melt the butter in a frying pan over medium heat. Fry the fillets for about 10 minutes on each side.
Remove the finished fillet, add vegetable oil and chopped mushrooms. Fry for about 10 minutes. Add cream, chopped parsley and cook for about 3-5 minutes until thickened. Drizzle turkey fillet with mushroom sauce and serve warm.
Turkey fillet dishes are perfect for an everyday family dinner, as well as for holiday table. We are sure that the turkey fillet baked with prunes and mushrooms will become a worthy decoration of the table both on weekdays and on significant events.
Turkey fillet baked with prunes and mushrooms
Ingredients:
500 g turkey fillet,
1 onion
150 g mushrooms
100 g pitted prunes,
2 cloves of garlic
dried thyme,
lemon peel,
vegetable oil,
spices, salt and pepper.
Cooking:
Fry the sliced mushrooms for a few minutes in vegetable oil. Add minced garlic, thyme, half-ringed onion and fry for about 8 minutes. Mix with chopped prunes.
Rub the turkey fillet with salt and pepper and make a slit in the meat to make a pocket. Put the mushroom filling into the recess, secure with toothpicks, wrap the meat in foil and bake in an oven preheated to 190 degrees for about 1 hour. In the process of cooking, open the foil several times and pour over the meat with the secreted juices. During the last 20 minutes, fully open the foil so that the fillet is browned.
Ingredients:
1 turkey breast with skin on (about 3 kg)
1 cup dry white wine or stock
3 garlic cloves,
2 teaspoons dry mustard
1 tablespoon dried rosemary
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon ground black pepper,
2 teaspoons of salt
2 tablespoons of vegetable oil,
2 tablespoons freshly squeezed lemon juice.
Cooking:
Preheat oven to 160 degrees. Place the turkey breast in a baking dish. In a small bowl, combine the pressed garlic, mustard, spices, salt, vegetable oil and lemon juice to make a paste. Carefully peel the skin away from the meat and apply half of the paste directly to the meat. Spread the remaining paste evenly on the skin. Pour wine or broth into a mold.
Roast the turkey for 1 hour 40 minutes to 2 hours until the skin is golden brown. If the skin browns excessively during cooking, loosely cover the turkey with aluminum foil.
When the turkey is done, cover with foil and let stand at room temperature for 15 minutes. Cut into slices and serve.
Turkey fillet in tomato sauce- a quick, tasty and economical dinner for the whole family. Serve with boiled rice, mashed potatoes, fried potatoes or vegetables.
Turkey fillet in tomato sauce
Ingredients:
4 turkey fillet steaks (about 170g each)
1 onion
1 garlic clove
5 tomatoes,
2 tablespoons of vegetable oil,
1/2 teaspoon sugar
salt and ground black pepper,
greenery.
Cooking:
Heat oil in a large skillet over medium heat. Brown the steaks on both sides, about 3 minutes per side. Keep warm.
In the same skillet, saute the finely chopped onion and minced garlic until soft, about 5 minutes. Add chopped herbs, sugar, salt and pepper. Stir, bring to a boil and put the turkey in the sauce. Reduce heat and cook for about 12 minutes.
Turkey fillet in foil - great dish for those who monitor their weight and health. The turkey prepared according to this recipe is very juicy and contains a minimum of calories.
Ingredients:
600 g turkey breast fillet,
1 lemon
1/2 teaspoon ground black pepper
1/2 teaspoon ground pepper Chile,
1 teaspoon paprika,
1 teaspoon dried Provence herbs
2 tablespoons of vegetable oil,
salt,
15 g butter.
Cooking:
Cut the fillet into portioned steaks. To prepare the marinade, mix lemon juice, spices and salt in a bowl. Put the turkey in the marinade and leave for 10 minutes at room temperature. Turn over and leave for another 10 minutes.
Put each piece in foil and put a small piece of butter on top for juiciness of the meat. Wrap the edges of the foil and make an envelope.
Bake in a preheated oven at 180 degrees for 40 minutes. Open the foil and bake for another 10 minutes until golden brown.
If you have a small amount of turkey left, try cooking unusual salad in Thai style. Pineapple and curry add an exotic touch to this salad.
Ingredients:
250 g turkey fillet,
50 g rice
150 ml water or stock
1 small pineapple (800 g),
1 orange
green onion,
50 g mayonnaise,
150 g natural yogurt,
1 tablespoon curry powder
1-2 tablespoons lemon juice
2 tablespoons of vegetable oil,
salt and pepper to taste.
Cooking:
Boil the rice in salted water and let it cool. Fry the turkey fillet in vegetable oil, adding salt and pepper to taste. Pour in water or broth, cover and simmer for 15-20 minutes. Let cool.
Peel the pineapple, remove the core and cut into slices. Peel the orange, remove the film from the slices and cut into pieces. Cut the turkey meat first into slices and then into thin strips.
Mix mayonnaise with yogurt, curry, lemon juice, salt and pepper. Put meat, pineapple, orange, rice and chopped onion in a salad bowl. Mix with sauce and serve.
Try cooking turkey fillet dishes, and they are sure to become favorites on your menu. Take the suggested recipes as a basis and change them to your liking. You can stuff the turkey fillet if it is baked in a piece, finely chopped garlic cloves, or put vegetables along with the steak and wrap in foil - in fact, there are a lot of options. Try and enjoy delicious and healthy food!
Meat dishes
Fried, baked and slow-cooked turkey fillet - step by step recipes with photo and video, helpful tips and recommendations.
30 minutes
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 useful properties 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. The important thing is that in a turkey, red meat is almost as valuable as white meat.
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 fillet of the thigh, breast or drumstick of a turkey, is there perfect recipes 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 different ways
so much so that after the meal there was not a piece left.
Fried turkey fillet in a 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
- We wash the meat, sprinkle with dried garlic and pepper.
- Then pour the fillet with soy sauce and leave to marinate for about half an hour.
- 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.
- We coat the baking sheet with sunflower oil and put the pickled meat on it.
- Slices of apples and oranges are placed around the fillet.
- Pour the marinade sauce over the meat on a baking sheet, pour honey on top.
- 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
- Cut the turkey meat into pieces, roll in paprika and salt.
- We spread the prepared fillet in the bowl of the multicooker, pour it with sunflower oil.
- We turn on the “Frying” program, fry the meat for about fifteen minutes, stir only after seven minutes.
- While the fillet is cooking, cut the apples into slices, removing the seeds and hard core.
- Peel and cut the orange into cubes, then grind it in a blender with starch and honey.
- 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.
- 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
- How many variations of one turkey dish can be made! Baked turkey fillet according to the above recipe can be cooked not only with fruits, but also with vegetables: carrots, tomatoes or bell peppers. Delicious turkey with onions. 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 recipes turkey dishes. For example, don't miss
