Turkey recipes fast. Delicious menu: what dishes can be made from turkey

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. 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. Already at the beginning of the 13th century, a wide variety of recipes for the preparation of "Indian chicken" appeared in Russian cookbooks. 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. To save you from unnecessary trouble and frustration, today we invite you to figure out and remember how to cook a soft and juicy turkey with us.

A well-cooked turkey is not only delicious 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. In addition, the protein of turkey meat is absorbed much better than the protein of chicken and even rabbit meat, which means that the turkey saturates much faster. Of course, turkey meat is an excellent source of many 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.

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. 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. For many housewives who are not too confident in the kitchen, such a failure is disappointing and even forces them to completely exclude the turkey from their menu. And completely in vain. After all, cooking a delicious, juicy and soft turkey is not at all as difficult as it might seem at first glance. It is enough just to understand the intricacies of the choice and small culinary tricks of the preparation of this bird.

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

1. When choosing a turkey, try whenever possible to turn your attention to chilled poultry, not frozen. A steamed chilled turkey always turns out to be more flavorful and juicy. 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. 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.

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

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 also allow the turkey meat to evenly saline inside. Here it is only important to correctly calculate the amount of salt in the brine and the soaking time. For a whole turkey carcass for four liters of water, you need to take 400 grams. coarse salt, soak a whole turkey carcass in this brine for 12 hours. If you want to cook only part of the turkey, for example, only 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. The brine is prepared as follows: the water is brought to a boil, all the salt is dissolved in hot water, and then the brine is cooled to room temperature. Soak the turkey in 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.

4. Remove the well-soaked turkey from the brine and thoroughly blot excess moisture inside and out. 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. 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 also gives the finished dish a delicious flavor and aroma. If you decide to use spiced oil, then your bird will turn out to be even more delicious and aromatic.

5. By the way, cooking turkey butter is not difficult at all. Wash and dry thoroughly each bunch of thyme, basil and rosemary. Remove all coarse twigs and finely chop the remaining tender leaves. Remove from the refrigerator in advance and warm up to room temperature 300 gr. butter. Cut the butter into small pieces and place in a blender bowl, add the herbs and scroll everything together for literally a few seconds. 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. 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.

6. If you want your turkey to be really juicy and tender, give up stuffing the carcass. Even if your mom or grandmother insists that this is an absolutely necessary tradition - refuse! The thing is that during baking, the heat of the oven roasts the stuffed turkey only on the outside, and by the time the poultry is well done on the inside, its meat is completely dry and tough. This is why traditional stuffed turkey is always either too dry on the outside or half-baked on the inside. If the turkey is not stuffed from the inside with anything 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.

7. Temperature conditions are 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 has reached 70 ° C. However, an excellent juicy turkey can be cooked without resorting to using a thermometer. Calculate roasting time for poultry based on 20 minutes for every pound of turkey weight at 200 ° C. Better yet, roast the turkey by gradually lowering the oven temperature. Start roasting the turkey at 250 ° C for the first 20 minutes. Then lower the temperature to 200 ° and roast the turkey at its weight for 15 minutes for every pound of poultry. Then lower the temperature to 170 ° and roast the turkey until tender for another 20 to 30 minutes. This temperature-graded roasting of poultry will allow you to get a perfectly cooked, juicy, tender and at the same time well-baked turkey.

8. Traditionally, turkey is cooked by placing it breast-side up on a baking sheet. However, most modern chefs agree that the traditional method is not at all as good as it seemed before. 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. 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. 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 rack. However, you can do without it at home. Just crumple up a large piece of foil with your hands so that you get reliable ribs on which the bird will rest. 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.

9. Another way to make a perfectly juicy whole turkey is to deep-fry it. This method is suitable only for those who have their own garden plot. It is not worth repeating this procedure in a city apartment. You will need a deep saucepan, deep enough to fit the whole bird of your choice and leave at least 20 centimeters of free space on top. Fill a saucepan halfway with vegetable oil and heat the oil over high heat for 20 minutes. Drain the turkey carcass well soaked in brine as thoroughly as possible on the outside and inside. Using a long skewer, gently dip the turkey into the boiling oil. 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! 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. 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. 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.

10. There is another relatively simple way to cook a whole turkey so that it is juicy and soft. 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. 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. 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. 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 fixed by roasting the finished turkey under the top grill of the oven for 10 minutes on each side.

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

Expertly cooked poultry is the perfect food to satisfy hunger and replenish your body's natural protein stores. And in order to make the food from it as healthy and tasty as possible, you need to know how and how much you need to fry turkey fillets in a pan at home. If it is underexposed on the stove, it can remain damp, which is unsafe, and too long heat treatment will surely destroy everything useful in it.

Which fillet to choose?

In today's post, we have tried to collect the most useful and effective tips for delicious cooking diet turkey fillet. And the first of them is to carefully select the meat.

Recall that only the freshest turkey pulp has the gastronomic qualities for which it is appreciated. So, when choosing a product for home cooking in a frying pan, you must first of all be guided not by the opportunity to get a discount, but by the freshness and origin of the product.

Ideal if you can find home-grown turkey meat. An unpleasant smell, slimy upper covers, stains and dents are evidence that the product is far from the first freshness, which means that you should not spend money on it.

Fillets are best taken from the breast as they have a uniform texture and are lower in calories. It differs in light color and resembles chicken. Often on store counters, you can also find cut pieces of meat from shanks. The option is also quite acceptable, but more high-calorie, which must be taken into account while on a diet.

And now - about how to properly, that is, tasty and healthy, fry turkey fillets in a pan.

Roasted turkey meat: the original recipe

The meat according to this recipe turns out to be tender and at the same time completely low-fat if cooked on a non-stick. So that it does not stick to the bottom of a regular pan, you will have to use oil, but at the very minimum. We will make the batter on the basis of proteins, but you can also use the whole eggs.

Ingredients

Turkey (boneless meat) - 500 g.
Chicken egg whites - 3 pcs.
Flour / s - 3 tbsp.
Olive oil - 2 tablespoons
Black pepper - a pinch.
Salt to taste.

How to fry turkey fillets in a pan step by step

Wash fresh turkey flesh thoroughly before cooking. Remove excess moisture with a paper towel. If this is not done, the meat will shoot violently when frying, which is not very pleasant.
Next, cut the fillet into portions - into slices about 1 cm thick.
Beating slightly to make the meat softer, salt it, season with pepper and leave it there for half an hour.
Now let's get to the eggs. Having separated the proteins, add flour to them, lightly add some salt and mix until smooth.
We take a piece, dip it in an airy protein batter and put it in a frying pan, where the oil has already been heated.
An important question in the process of cooking tender turkey is how many minutes you need to fry the turkey fillet in a pan. Young poultry meat is cooked for an average of 10-12 minutes on each side, uncovered. The fire should be of medium intensity.

It is advisable to put the finished turkey on paper towels - they will take in excess fat. Diet meats are best served with a fresh vegetable salad or other favorite side dish.

Spicy fried turkey fillet in batter

Ingredients

Turkey fillet - about 800 g + -
- 50 ml + -
- 2-3 medium teeth + -
- 1 PC. + -
- 1/3 tsp + -
— 3 pinches or to taste + -
Bread rusks for breading- 100 g + -

How to deliciously fry turkey fillets in a pan

For lovers of tender spiciness, we offer this method of roasting turkey meat. Soy sauce combined with fresh garlic will make it juicy and incredibly fragrant, and egg batter combined with breadcrumbs will cover every bite with a delicious crispy crust.

Crumpled and chopped in the same way as in the first case, generously pour the pulp of turkey meat with soy sauce mixed with crushed garlic, pepper and add salt.
Salt should be added taking into account the degree of salinity of the sauce. Leave the fillet to soak in the aromas of the marinade for 30 minutes. It is not necessary to send it to the refrigerator - it is better to leave it in the room.
While the oil in the pan is heating up, shake the egg in a plate. Pour crackers into another vessel.

Before sending the meat to the heated oil, dip it first in an egg, then in breadcrumbs. This operation must be done twice - then a double crisp will form on the meat pieces.

Home-style fried turkey slices in a pan

The turkey sirloin can be fried not only in slices, but also in small pieces, and then stewed in fatty homemade sour cream with onions.

Of course, such a treat cannot be called dietary - it turns out to be incredibly satisfying and tasty.

How long to fry fillets in a pan depends on the size of the meat pieces and the intensity of the fire. The average cooking time in this case is 20 minutes.

Ingredients

Turkey sirloin - 500 g;
Fatty sour cream - 100 g;
Large onion - 1 pc.;
Garlic - 2 cloves;
Meat broth - 1 glass;
Sunflower oil - 2 tablespoons;
Italian herbs (mixture) - 1/3 tsp;
Salt to taste.

How to make a delicious turkey fillet with your own hands

Divide the washed turkey pulp into pieces about 2x2 cm in size and fry in oil until golden brown.
Next, put fresh onion rings on the meat fry and cook them together over a medium-intensity fire for 5-7 minutes, not forgetting to stir.
Now add sour cream and dilute it with meat broth.
It remains only to pepper and salt the dish, season it with spices and hold it under the lid for another 5 minutes to flavor the meat.

If there is a piece of fresh poultry in the refrigerator, you don't have to think long about how to surprise guests or please your family. Knowing how much to fry a tender turkey fillet in a pan, and most importantly - how to do it correctly, you can easily feed them a hearty dish.

The treat turns out to be not only tasty, but also healthy, so it is advisable to do it more often ...

The turkey is a delicate and sophisticated bird. Its meat is not without reason considered one of the most useful, and its advantages can be enumerated for hours. What dishes can you make with turkey? Let's put together an interesting menu.

Bird in green bushes

A warm, hearty salad is a simple and at the same time very tasty dish from. Cut 500 g fillet into slices, salt and brown in a frying 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 delicious and satisfying salad is ready!

Riddle rolls

How to make a turkey dish so that the whole family will enjoy it? Make tender filled meat rolls. Cut the turkey fillet weighing 600-700 g into steaks 2 cm thick, wrap with cellophane and beat with a hammer. We make the filling: whisk 200 g of spinach, 1 raw egg and 50 g of hard cheese in a blender until puree. Put the filling on the edge of each steak and wrap it carefully. We roll up dense rolls and fasten with toothpicks. Rub them with a mixture of 50 ml of olive oil and 3 cloves of garlic. We bake the rolls for 20-25 minutes at 180 ° C. Serve baked potatoes with herbs, asparagus or other vegetables as a side dish, and then a family dinner will definitely be a success.

Cutlet - a poet's dream

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

Benefits in a saucepan

The hot turkey recipes are just as delicious. See for yourself by making a hearty aromatic soup. Pour 2-3 liters of cold water with 700-800 g of turkey drumstick, bring it to a boil, put bay leaf and peppercorns, cook for at least an hour. Separate the finished meat from the bones and cut into pieces. We put 3 strips of carrots, 200 g of rice in a boiling broth, cook it until tender, add salt and spices to taste. At the end, add pieces of meat to 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 curious recipe for cooking turkey dishes is spicy pilaf. First, fry 2 onions and 4 carrots in a saucepan with a thick bottom. 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. Dip the peeled head of garlic into the boiling mass and add 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. Such a dish is great both in itself and as a side dish.

Important bird

What to cook for a dinner party? Stuffed turkey, of course. Lubricate the carcass outside and inside with a mixture of 30 ml of olive oil, 2 heads of chopped garlic, ½ tsp. nutmeg, oregano and marjoram. In this form, we send it to the refrigerator for the night. Mix 4 apples and 300 g of pineapple 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 it 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, unfold the carcass and pour over it with the juice that has been released. Such a bird will certainly become the signature dish of the evening.

Wing Pie

Fans of homemade baking claim that the most delicious turkey dish is pie. Fry 400 g of turkey fillet in pieces, season with salt and pepper. Pass the onion separately. Combine 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 filling. Place mugs of zucchini on top, sprinkle with grated cheese and place in an oven preheated to 180 ° C for 35 minutes. Both adults and children will like this rosy fragrant cake.

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

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, 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 is 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 brown crust forms. Then the fire is reduced to 190 degrees, and the product remains so for 3 - 4 hours, depending on the weight.
When 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. After 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: 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, add a little or just water. 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 a 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.

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

Benefits of turkey meat

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

Fried turkey in a pan

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

First, the turkey is best roasted on its own with no other ingredients added. An exception to this rule may be recipes that require subsequent stewing. In this case, the crust will not work, although the taste will be very pleasant and unforgettable.

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

How to cook a delicious turkey fillet

People who are on diets are advised to eat turkey fillet, it contains a small amount of calories. Now in stores you can buy different parts of the bird's body separately. Therefore, it is not necessary to buy it entirely. Although the turkey breast is not as juicy compared to other parts, this disadvantage is fully compensated for by the more refined taste and lack of extra calories. How to cook a delicious turkey fillet?

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

Roasted turkey recipe

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

Roasted turkey with sour cream

Required Ingredients:

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

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

Fried turkey pieces in a pan

Ingredients:

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

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

Fried turkey thigh in a pan

The following foods should be prepared:

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

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

Braised turkey with vegetables

You should take such products:

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

Rinse the turkey and pat dry with a dry towel and cut into small cubes. Pour 2 teaspoons of olive oil into a preheated skillet and place an idea. Fry the meat over low heat (do not close the lid) for 10 minutes.

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