How to make turkey fillets juicy and tender. How to cook a turkey in the oven. Oven turkey fillet - recipe with video

08.05.2021

How to cook a whole turkey to keep it soft and juicy
The custom of roasting a turkey to the table came from America, where Thanksgiving and Christmas cannot do without this dish. Poultry often becomes a signature dish, because every housewife should know how to cook a whole turkey so that it is soft and juicy.
In addition to the fact that this dish looks beautiful and incredibly tasty, it is also healthy, as it is low in calories, contains a minimum of cholesterol, many vitamins and trace elements that have a beneficial effect on the human body.
There are several recipes for cooking a whole turkey, they differ in the preparatory process and the filling.

"Festive turkey"
Ingredients:
large carcass of a bird;
1 pc. carrots, orange, onion, garlic;
2 bay leaves;
cinnamon stick;
7 carnations;
2 tsp each favorite spices, coriander;
1 tsp allspice peas;
1/2 stack. granulated sugar;
10 tbsp. lies. rock salt;
150 g butter
Cooking steps:
1. The turkey is gutted and washed out, or a ready-made thawed one is used. All edible entrails from the turkey are also removed, and the neck is removed.
2.In order for the bird to be juicy, 2 - 3 days before cooking, it must be soaked in a solution that includes: salt and sugar dissolved in boiling water (1 liter), chopped carrots and onions, a cinnamon stick broken into pieces, bay leaf, allspice and coriander.
3. The turkey is lowered into a large container, filled with solution, and then cold purified (filtered or bottled) water is added so that it completely covers the product. Periodically, the bird needs to be turned over and the meat should be massaged, then it will be better saturated with moisture.

4. The bird is removed from the solution, washed under running water.
5. The carcass is greased with butter, previously softened at room temperature and supplemented with a mixture of herbs and spices, mashed garlic (half a head). The turkey is rubbed inside, outside, and also under the skin, for which you need to break the film - the ligament that connects the skin to the pulp.
6. An orange is placed inside the bird, boiled in boiling water for 2 minutes, then stuffed with cloves. The remaining half of the head of garlic is cut in two and also placed in the gut of the bird so that one part is in front of the orange, the other follows it.
7.The hole is secured with wooden skewers or sewn with coarse threads.
8. Bake the turkey in a sleeve or foil. If a sleeve is used, then you should not cut it at the end, the bird will turn brown and so on. Foil is another matter: the turkey should be wrapped so that an air gap remains under it, and during the cooking process, the bird is poured with released juices and fat, 30 minutes before the end of baking, the foil opens - the top is browned.
The product is laid out with the breast down, since this is the driest part of the bird and it is necessary for it to be fed with flowing fat.

Cooking time is calculated by the weight of the bird: half an hour per 1 kg of weight. To begin with, set a high fire up to 240 degrees for 30 minutes so that a golden crust forms. Then the fire is reduced to 190 degrees, and the product remains so for 3 - 4 hours, depending on the weight.
When the turkey is punctured with a wooden skewer, a completely transparent juice should stand out from the finished turkey.
9.Now the threads or skewers are removed, the orange and garlic are removed.
The turkey is laid out on a dish breast-side up, covered with clean foil and so it remains for a third of an hour. Then it is served to the table.
This is a classic version as a whole, so that it is soft and juicy in the oven for a festive event, but you can always supplement and diversify it.

Holiday Turkey Variations and Tips
1.Poultry can be stuffed with a mixture of: boiled rice, fried and twisted in a meat grinder turkey liver, grated with grated carrots and diced onions, a small handful of steamed dried fruits (dried apricots, raisins and prunes), ground pepper, salt and nutmeg, a little broth or just water is added. The mass is kneaded and sent to the inside of the turkey.
Baking takes place as in the above recipe. A side dish of vegetables is good for this dish: Brussels sprouts, bean sprouts, broccoli, asparagus beans, carrots.
2. You can also prepare the filling from a mixture of prunes and apples, chopping them and adding spices and salt, sunflower or melted butter.
3. Turkey with bacon is also good. The carcass is not pre-soaked, but deep cuts are made across its entire surface with the end of a sharp knife, where pieces of frozen chicken fat and thin slices of garlic are placed. All surfaces are rubbed with spices, coated with butter or olive oil, an orange, apple or lemon, cut into pieces, is placed inside.
The poultry is covered with pieces of chicken fat and strips of bacon on top, put in the refrigerator overnight, and then remains at room temperature for another couple of hours, and then baked.
4. You can add honey, cognac, champagne, wine to the marinade, replace regular water with carbonated mineral water.

5. If there is no time for long marinating, then you can simply rub the bird with salt, garlic, rosemary and olive oil, leaving it like this for a couple of hours.
With the help of one medium-sized turkey of 5 - 7 kg (you should not take more than 10 kg of a bird, it is better to buy two, but smaller) you can feed 10 guests, because other meat masterpieces are no longer required.

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Slightly forgotten in times of total scarcity, turkey again more and more often becomes the main dish of a good festive table, and in our usual daily menu turkey dishes are again beginning to take their rightful place.

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Indeed, despite the fact that thanks to American cinema today, turkey is most often associated with the American holiday Thanksgiving, this delicious bird was known in Russia long before the appearance of American films.

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Already at the beginning of the 13th century, a wide variety of recipes for the preparation of "Indian chicken" appeared in Russian cookbooks.

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Even today, juicy, soft, fragrant fried turkey becomes a real source of pride for the hostess who managed to cook it. But, unfortunately, expectations do not always correspond to the reality in which an improperly cooked turkey turns out to be dry and tasteless.

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To save you from unnecessary hassle and frustration, we invite you to work with us to figure out and remember how to cook a soft and juicy turkey.

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A well-cooked turkey is not only extremely tasty and flavorful, but also very healthy. It is not for nothing that the meat of this bird is considered one of the most dietary among all meat products. The low fat content, and therefore very low cholesterol content, makes turkey an indispensable food for those on a weight loss diet.

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In addition, the protein of turkey meat is absorbed much better than the protein of chicken and even rabbit meat, which means that the turkey saturates much faster.

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Of course, turkey meat is an excellent source of many micronutrients. Among them, almost all B vitamins, vitamins A, E and K, sodium, magnesium, phosphorus, etc. and even for the nutrition of patients undergoing chemotherapy or radiotherapy.

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However, you and I are much more interested in the culinary qualities of this delicious bird. A wide variety of dishes are prepared from turkey. It is fried and baked, boiled and stewed, turkey is cooked in batter and deep-fried, excellent barbecue and grilled dishes are obtained from turkey.

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And yet the main, most common and favorite way of cooking a festive turkey, of course, was and remains the whole poultry baking. And this is where the catch often arises when an improperly cooked bird comes out too dry and tough.

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Today we will tell you about all the secrets of cooking this bird, which will allow you to make a turkey dish a real masterpiece of taste!

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1. When choosing a turkey, try to turn your attention to chilled rather than frozen poultry whenever possible. A steamed chilled turkey always turns out to be more flavorful and juicy.

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If you can buy only frozen carcass in your store, then defrost it correctly: thaw the turkey as slowly as possible by placing it in the lower compartment of the refrigerator. Defrosting this slowly will allow you to retain most of the moisture, making the poultry more juicy and tender.

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In addition, when buying a turkey, choose a smaller carcass: the simplest rule for choosing any bird works great here - the younger the bird you choose, the more tender and softer its meat will be, and, consequently, the dish prepared from it. By the way, it will take much less time to cook a turkey of a small size and weight.

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2. Of course, be sure to check the freshness of your chosen bird before buying. A good fresh turkey has moist, delicate skin of a light, slightly yellowish tint.

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The windy skin of a turkey will tell you about its improper storage and is far from the first freshness; excessively rough skin, its excessive yellowness will tell you that the seller is cunning, trying to sell you an old bird. The meat of such a turkey will be tough and dry.

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Remember to sniff your chosen bird before purchasing. A good fresh turkey has a pleasant sweet aroma. Any extraneous odors, the smell of ammonia or mustiness will tell you that the bird offered to you is no longer fresh - nothing tasty can be cooked from a spoiled turkey.

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Be sure to inspect your turkey carcass before purchasing. Good fresh poultry will delight you with plump breasts and legs with firm and firm meat. Press your finger down on the meaty part of the turkey - the hole left by your finger should disappear immediately. If the fossa remains for a long time after pressing, it is highly likely that you are offered a stale or frozen turkey and thawed again more than once.

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3. Be sure to soak the turkey in salted water before cooking. This culinary technique will not only saturate the poultry carcass with additional moisture, but will also allow the turkey meat to be evenly salted inside.

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If you want to cook only part of the turkey, for example, only the breasts or wings, then prepare the brine at the rate of 50 grams. salt per liter of water, and the soaking time of individual parts is calculated based on two to three hours for every 500 grams. bird weight.

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The brine is prepared like this:

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the water is brought to a boil, all the salt is dissolved in hot water, and then the brine is cooled to room temperature. Soak the turkey in chilled brine. In addition to salt, you can add your favorite herbs and spices to the brine during the preparation of the brine, which will make your turkey even more delicious and aromatic. To make the poultry meat especially tender, you can use carbonated mineral water, beer or apple cider instead of water for making brine. Of course, in this case, the salt will have to be diluted without heating the liquid.

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4. Remove the well-soaked turkey from the brine and thoroughly blot excess moisture inside and out.

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The next step in preparing poultry for baking or frying is oiling. You can use regular butter warmed to room temperature, or pre-prepared herbal butter.

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In order to keep the turkey meat juicy, you will need to generously grease the whole bird with a generous layer of butter, and in the breast area, be sure to put a few slices of butter directly under the skin. In addition, be sure to put a 100-gram stick of butter inside the bird. Butter is great for keeping most of the juices inside the turkey meat, and will also add to the finished meal. pleasant taste and aroma. If you decide to use spiced oil, then your bird will turn out to be even more delicious and aromatic.

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5. By the way, making spiced turkey oil is not at all difficult:

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Wash and dry thoroughly each bunch of thyme, basil and rosemary. Remove all coarse twigs and finely chop the remaining tender leaves.

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Remove from the refrigerator in advance and warm up to room temperature 300 gr. butter. Cut butter into small pieces and place in a blender bowl, add herbs and scroll everything together for literally a few seconds.

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Transfer the oil to plastic wrap, wrap it in the form of a sausage and put it in the refrigerator for a day. If you haven't got a blender or food processor yet, simply mix the oil and herbs, and then thoroughly crush everything together with a potato grinder.

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In winter, instead of fresh herbs, you can use the same dried herbs, adding one tablespoon of each type of herb to the oil. Such a spicy oil will perfectly set off the taste of turkey meat, without clogging it, but only complementing it with new notes of aroma.

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6. If you want your turkey to be truly juicy and tender, skip stuffing the carcass. Even if your mom or grandmother insists that this is an absolutely necessary tradition - refuse!

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The thing is that during baking, the heat of the oven roasts the stuffed turkey only on the outside, and by the time the poultry is well done on the inside, its meat is completely dry and tough. That is why the traditional stuffed turkey it always turns out to be either too dry on the outside, or half baked on the inside.

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If the turkey is not stuffed from the inside with anything other than a small piece of butter, then it simultaneously and evenly warms up both inside and out, which shortens the cooking time, thereby preserving the tenderness and juiciness of poultry meat.

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7. Temperature control is very important when roasting turkey. The easiest thing is for those who own a culinary thermometer: the turkey is ready when the temperature inside its most meaty part reaches 70 ° C. However, an excellent juicy turkey can be cooked without resorting to using a thermometer.

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Calculate roasting time for poultry based on 20 minutes for every pound of turkey weight at 200 ° C.

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Better yet, roast the turkey by gradually lowering the oven temperature. Start roasting the turkey at 250 ° C for the first 20 minutes.

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Then lower the temperature to 200 ° and roast the turkey at its weight for 15 minutes for every pound of poultry.

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Then lower the temperature to 170 ° and roast the turkey until tender for another 20 to 30 minutes.

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This temperature-graded roasting of poultry will allow you to get a perfectly cooked, juicy, tender and at the same time well-baked turkey.

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8. Traditionally, turkey is cooked by placing it breast-side up on a baking sheet. However, most modern chefs agree that the traditional way is not at all as good as it seemed before.

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The turkey turns out to be much more juicy if you start baking it breast-side down, and then, after about 30 to 40 minutes, gently turn it breast-side up and continue baking.

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Thus, it turns out that all the juices that abundantly flowing out of the poultry at the first stage of baking do not flow out of the breast, but, on the contrary, soak it, making the driest dietary white turkey breast meat especially juicy and tender.

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To prevent the turkey breast from sticking to the baking sheet and to prevent the delicate skin from being damaged when turning over, it is recommended to use a turkey roast stand. However, at home you can do without it. Just crumple up a large piece of foil with your hands so that you get reliable ribs on which the bird will rest.

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In addition, a baking stand or an impromptu foil stand will allow the heat to evenly cover the entire surface of the bird, which means it will bake much more evenly than a turkey just laid on a baking sheet.

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9. Another way to make a deliciously juicy whole turkey is to deep-fry it. This method is suitable only for those who have their own garden plot. It is not worth repeating this procedure in a city apartment.

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You will need a deep saucepan, deep enough to fit the whole bird of your choice and leave at least 20 centimeters of free space on top.

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Fill a saucepan halfway with vegetable oil and heat the oil over high heat for 20 minutes.

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Drain the turkey carcass well soaked in brine as thoroughly as possible on the outside and inside. Using a long skewer, gently dip the turkey into the boiling oil.

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Be extremely careful - even a small amount of water can cause severe boiling and splashing of the boiling oil! Drain your turkey as thoroughly as possible!

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Deep-fry the turkey over low heat until golden brown, about 30 minutes. Carefully remove the cooked turkey from the pan with oil and place on the wire rack to drain off excess oil.

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Of course, this method of cooking turkey is quite dangerous and not suitable for everyone, but as a result, you will get an excellent fried bird - tender and juicy inside with a bright, aromatic crispy crust. However, there is no need to take risks.

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If you try very hard, you can purchase a special electric deep fryer designed just for cooking large whole poultry. You probably won't be able to find such a deep fat fryer in your nearest electrical store, but it is quite possible to purchase one online.

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10. There is another relatively simple way to cook a whole turkey so that it turns out to be juicy and soft.

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To do this, you need a special baking bag or sleeve. The only tricky part here is finding a baking bag that is large enough to hold a bird as large as a turkey. The rest is very simple.

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Soak the turkey carcass in the spice brine, rub it with the spices and a little butter. You will need very little oil to bake in a bag.

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Place the prepared carcass in a bag or roasting sleeve and carefully tie the open ends of the bag. Place the turkey on a baking sheet, make a couple of small holes in the top of the bag and bake the turkey in an oven preheated to 200 ° for 20 minutes for every half kilogram of poultry.

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The turkey cooked in a roasting bag is soft and tender. The only downside to this cooking method is that your bird won't have that delicious crispy crust like a turkey cooked in the traditional way. However, this can be easily remedied by roasting the finished turkey under the top grill of the oven for 10 minutes on each side.

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Zhalnin Dmitry

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It is believed that turkey fillet is a meat that contains many vitamins, it is suitable for many culinary recipes... Compared to chicken, turkey has a more delicate flavor and a strong aroma. If you marinate the turkey before cooking, then the finished dish will turn out to be very juicy.

There are many legends that turkey meat is very healthy. It belongs to a dietary product - 100 g of turkey pulp contains about 194 kcal - this is not enough. Fillet contains a fairly large amount of phosphorus, its volume, like a rare red fish. In addition, the chemical composition of meat is also rich in other components: sodium, magnesium, calcium, iodine, sulfur and others. This bird is considered the record holder for the amount of zinc.

If you constantly eat turkey, your immunity from cancer will increase, there will be more iron in the body, and metabolic processes will stabilize. Children are highly encouraged to eat turkey meat more often. It is also recommended to eat it in case of anemia. so

Recipes on how to cook delicious turkey fillets

Oven turkey video recipe

This turkey meat dish looks good on family holidays, you can watch the cooking recipe in the video. It is not always worth waiting for the holiday, you can pamper your family with a tasty treat just on the weekend. What is required for a baked turkey with fruits:

poultry meat up to 2 kg;
honey 100 g;
orange 1-2 pcs.;
small apples 3-4 pcs.;
soy sauce to taste;
garlic granules 1 tsp;
black pepper.

Preparation:

Take the finished fillet, rinse it and dry it a little with paper or a paper towel.
Take the washed fillet and rub it with garlic granules and pepper. Salt is not worth it, you still need soy sauce ahead. Wait until the meat is marinated, it will take a couple of hours, but the more, the tastier it will be.
Divide the oranges into slices, cut the apples a little larger, removing the kernel with seeds from them.
Grease a baking sheet with any oil, put the pickled fillet, and place the chopped fruit around it.
Water everything soy sauce, if desired, you can add a little honey.
Preheat oven to 200 ° C and place the dish for about 50 minutes. Check the doneness occasionally to prevent the meat from getting dry. In many cases, the meat is cooked faster than indicated in the recipe, it is better to get the dish a little earlier and wrap it in foil for 15 minutes so that it "comes through".
Cut the turkey nicely into slices, take a large platter and place the meat and fruit on top of it. Treat your family and friends with your dish!

Multicooker turkey - step by step recipe

The slow cooker will make a wonderful "goulash" out of tender turkey, the dish will go well with the side dish. Turkey fillet looks like pork, but taste quality- it is more pleasant to the taste and softer meat. We will need:

turkey fillet 600-700 g;
medium bulbs 2 pcs.;
tomato paste 1.5 tbsp. l .;
flour 2 tablespoons;
water 1 tbsp.;
oil (preferably vegetable) 3-4 tablespoons;
Bay leaf;
salt to taste.

Preparation:

Take an onion, peel it and cut it into small pieces. After that, turn on the multicooker, add oil and set the frying mode.
Cut the turkey fillet into medium pieces.
Fry the fillet with onions for up to 20 minutes so that it turns golden. Then add flour and tomato, mix everything. Add bay leaves and sprinkle with salt to your liking.
Wait until the finished mass is cooked for about 5 minutes, then add water and turn on the simmering mode. If your multicooker doesn't have one, keep using frying.
The turkey should be stewed for about an hour. As soon as the dish is ready, it needs to stand, and then it can be served with a side dish, the turkey will look good with buckwheat.

Baked fillet

If you want to cook a turkey in the oven and make it juicy, then here's a tip: this meat is tender, so it is recommended to cook it as quickly as possible, covering it with vegetables on top or making it a cheese coat.

Ingredients:

fillet 0.5 kg;
red tomato 2 pcs.;
hard cheese up to 200 g;
pepper and salt to your taste.

Preparation:

Divide the turkey fillet into 5 thick slices, beat them a little to reduce the thickness.
Spread each piece with spices and salt, then put the meat on a baking sheet, grease it first.
Cut the tomatoes into slices and arrange over the turkey slices.
Grind everything with hard cheese, preferably fine shavings.
Send the finished semi-finished product to the oven for 20 minutes at a temperature of 180 ° C. Do not overdo the meat inside, otherwise you can forget about juiciness.

Turkey fillet in a pan

Stroganoff meat can be easily prepared with a pan and turkey fillet. This dish is very similar in its ingredients to the classic beef stroganoff.

We will need:

fillet 200-300 g;
mushrooms 100 g;
large onion 1 pc .;
mustard 1 tablespoon;
high fat sour cream 100-150 g;
refined oil;
pepper and spices.

Preparation:

Divide the fillet into small pieces and fry until golden brown, adding a little oil.
Finely chop the onions, then wash the mushrooms and chop as desired. Porcini mushrooms are better suited, as a backup option - mushrooms or champignons.
Pour the chopped vegetables and mushrooms into the pan, when liquid appears, wait until it disappears. Do everything over low heat for 15 minutes.
Add mustard with sour cream, then salt to your taste and let the dish simmer for another minutes.
Place on the table with potatoes or rice.

How to cook delicious poultry - the best recipe

A turkey will taste best when baked whole. Prunes will give the dish a special piquancy, it will become a kind of zest.

What we need:

turkey meat 1 -1.2 kg;
pitted prunes 100 g;
medium onion 2 pcs.;
half a lemon;
chives 5 pcs.;
rosemary, basil;
salt and red pepper to taste;
refined oil 40 g;
paprika;
dry white wine 100 - 150 gr.

Preparation:

Take all the spices, mix them with herbs in a separate bowl.
Rinse the fillet and let it dry. Spread butter and spices on the meat, then wait about an hour or an hour and a half for it to marinate.
Divide the prunes into 4 parts, cut the onion into large rings, try to cut the garlic thinly. Put everything in a bowl, drip with lemon juice and mix thoroughly.
Put the fillet on the mold, grease it with vegetable oil in front of it. Place the prunes evenly on top of the turkey.
At a temperature of 200 ° C, bake the meat for about half an hour.
Turn meat over and pour wine. Reduce the temperature by 20 degrees and wait another 30 minutes.
Turn the meat over for the last time, pour over the sauce, if not ready - bake for another 15 minutes.

Turkey in sauce

When preparing a turkey fillet dish, be sure to use the sauce, otherwise the meat may be dry. This is the secret of this extremely tasty dish.

Ingredients:

turkey meat 650 g;
olive oil 250 ml;
lemon juice 1 - 2 tablespoons;
medium onion 1 pc .;
clove of garlic 3 pcs.;
salt, pepper, oregano, bay leaf.

Preparation:

First you need to make the sauce. Take lemon juice, spices and olive oil, then stir in a separate bowl.
Cut the onion into very thin rings and stir in the sauce.
Put the finished fillet in a saucepan and pour over the sauce. Leave in refrigerator for 10 hours to marinate.
Take a deep baking sheet and place the meat in it, pour over the sauce if it remains. The upper part should be tightened with foil and baked for half an hour at a temperature of 200 ° C.
If you like a fried crust, remove the foil and leave the meat in the oven for another 10 minutes.

How to make a juicy and soft turkey fillet

A baked turkey, cut into slices, is perfect for sandwiches. It will be very tasty, satisfying, and most importantly healthy breakfast... To make the meat on the sandwich very juicy, you need to adhere to the recipe, which includes:

meat 1.3 kg;
low-fat kefir 300 ml;
lemon juice 2 tablespoons;
seasonings, salt to taste.

Preparation:

Make cuts evenly over the meat so that the marinating goes faster.
In a separate bowl, mix kefir with lemon, add spices. Soak the turkey in the sauce, wrap with cling film. Wait 3-4 hours.
Fillet baking methods:

Put the meat in foil, bake in the oven at 200 ° C for about half an hour;
Put the meat on the wire rack, place the baking sheet at the bottom, wait 20 minutes for the dish to be ready. Cook at 200 ° C.

Delicious and healthy turkey recipe in foil

The recipe is very simple, while the dish is very tasty and easy to prepare. The turkey will be combined with a side dish, its cold appearance is suitable for sandwiches. For the recipe you need:

turkey meat 1 kg;
cloves of garlic 4-5 pcs.;
mustard with grains 100 g;
spices, salt.

Preparation:

Wash the meat, then cut openings in it to fit the garlic cloves.
Sprinkle with pepper, coat with mustard. If you only have regular mustard, add a little sour cream.
Place the semi-cooked meat in foil so that all the juice remains in the turkey;
Put in the oven for 50 minutes, set the temperature to 200 ° C;
Remove the finished meat from the oven, let it sit in the foil for a while so that the juices are absorbed.

How to cook a turkey sleeve

The turkey meat in the sleeve will be especially delicious, have spicy taste... The method is very easy, but your fillet will always have a special juiciness and there will be no burnt meat when frying.

Ingredients:

meat 1.5 kg;
soy sauce 2 tablespoons;
Bulgarian red pepper 1 pc .;
vinegar 1 tablespoon
clove of garlic 3 pcs.;
onion 1 pc.;
hot pepper 1 pc.

Preparation:

First, grate the ginger root, finely chop the onion, chop the pepper in a blender. Add soy sauce and a little vinegar to the finished mass.
Take the meat and brush it with the resulting sauce, leave the meat in a separate bowl and wait until it is marinated.
Make a sleeve of the required length, tie one end. Place the turkey inside and pour over the sauce. After that, tie the second edge of the sleeve.
Roast the turkey for about an hour at an average temperature of 200 ° C. Once the meat is almost done, rip the sleeve slightly to create a nice crisp on the fillet.

Vegetable recipe

You don't know what to put on the table for your family so that everyone is full? Turkey meat with vegetables will help you with this.

Required Ingredients:

meat 0.5 kg;
medium-sized zucchini;
3-4 potatoes;
carrots 2 pcs.;
onion 2 pcs.;
bell pepper;
tomato juice 0.5 l;
salt and pepper to your liking.

Preparation:

Vegetables should be cut into small pieces, carrots are slightly smaller.
Also cut the meat into small pieces, fillet is well suited, as an option, you can take the pulp from the thigh.
Tomato juice not everyone has it, it can be replaced with ordinary red tomatoes, if a high concentration is needed, then add tomato paste.
You can continue cooking using any of the following methods:

Fry meat and vegetables separately, then combine everything. After that, salt the dish to taste and add spices. Tomato juice needs to be heated, then pour over the meat and vegetables. Simmer after boiling for about 10 minutes.
Place the food raw in a saucepan, add pepper and salt to taste, pour cold juice and place on the stove, turning on a high heat. After boiling, stew the fried meat for about half an hour.
You can put all the ingredients alternately in a baking sheet, put the meat on top, and the vegetables on the bottom. For this method, it is better to cut the fillet into thin slices. Add pepper and salt to the tomato, then pour the prepared mass over the meat. You can sprinkle the dish with hard cheese for beauty. Roast the turkey at 180 ° C for about an hour.

The recipe for cooking a turkey or turkey is traditional for Americans and some European countries, in which turkey is necessarily cooked for Christmas. Turkey recipes are most common in these countries. Turkey dishes, as a rule, are not fatty, so you can often find dietary turkey dishes. The turkey has its own characteristics. Usually more voluminous and satisfying turkey dishes, a turkey recipe can be very simple or it can be gourmet. Therefore, we will teach you how to cook a turkey properly, how to cook a whole turkey, how to cook a juicy turkey, how to cook a delicious turkey, how to cook turkey fillets, how to cook turkey legs, how to cook turkey wings, how to cook a whole turkey, how to cook a turkey heart, how to cook turkey liver, how to cook turkey with vegetables, how to cook turkey with chestnuts and turkey with cheese, how to cook turkey drumstick, how to cook turkey cutlets, how to cook turkey breast, how to cook turkey thigh, how to cook turkey, what to cook from turkey how to cook turkey with sauce, what can be cooked from turkey quickly, how to cook marinated turkey. Also, by choosing dishes from a turkey with a photo, recipes from a turkey with a photo, turkey recipes with a photo, a recipe for cooking a turkey with a photo, recipes with a photo of a turkey fillet, you can see all the subtleties of this process.

Cooking whole turkey in the oven is the most common way to cook turkey. But of course, there are other options for how to cook a turkey. The second most popular recipes with turkey are dishes from turkey fillet, turkey breast. There are different dishes from turkey meat, this is a turkey baked in the oven, a turkey in a pot. Cooking turkey fillets is convenient because turkey breast is much larger than chicken breast, it can be perfectly cooked in the oven and it will not be dry. An interesting recipe cooking turkey fillet - with butter. This is a great option for how to cook a delicious turkey fillet. It is better to start cooking the turkey when the turkey is removed from the refrigerator a little from the cold. Make cuts in the fillet, put pieces of butter there, grate the turkey fillet with spices and send it to the oven. Other delicious recipes turkey fillet dishes: with mayonnaise, with oranges, with soy sauce. There is another way to cook turkey meat. This is a turkey wrapped in bacon. Cooking a turkey in this way will allow you to cook a tender dish, you will surely get a juicy turkey. But the turkey recipe uses not only whole turkey or turkey fillets, there are other turkey recipes: turkey breast dishes, turkey thigh dishes, turkey drumstick dishes, turkey liver dishes and other turkey dishes.

If you have minced meat, you are probably wondering what to make from turkey mince. It can be cutlets, meatballs. One more note on the question of how to cook a delicious turkey. Cooking turkey should start with marinade, marinade turkey should stand for at least a few hours, or better - a few days in the refrigerator. We hope that once having cooked this bird, a turkey will become a frequent guest on your table, the recipes allow you to cook it differently each time.