Baked turkey fillet with herbs and spices - delicious diet dish. Turkey meat contains a large amount of vitamin B and is considered a low-allergenic product.
To prepare the dish you will need: 1 kg of turkey fillet, 1 liter of purified water, 6-7 cloves of garlic, 1 tbsp. l. olive oil, 1/2 tsp. ground coriander, 1/2 tsp. ground black pepper, 1/2 tsp. dried basil, 1/2 tsp. curry, salt to taste.
- In order to cook a tasty and tender turkey fillet, first prepare the meat. Take the bird fillet and rinse under warm running water. Then give excess water drain off the fillet and place the meat on cutting board. Remember that for raw meat you should have a separate cutting board. Cut the turkey into pieces 3-4 centimeters thick. Transfer the chopped fillets to a separate bowl and set aside.
- Prepare the marinade for the dish. Take a deep bowl and pour into it required amount water. Put salt in the water, the water should be very salty. In order for the salt to dissolve faster, you can heat the water to a warm state over low heat. Add the required amount of ground black pepper, mix the ingredients well.
Take your sliced turkey and dip it into the marinade. The water should completely cover the meat. Cover the bowl with a lid and refrigerate for 2 hours. At this time, prepare seasonings and spices.
Take the garlic and place it on a cutting board. Press each clove with the wide side of the knife, then peel the garlic from the husk. Rinse it under cold running water. Cut each garlic clove lengthwise into 3-4 pieces.
Take a medium-sized bowl and pour all the spices into it to prepare a tender turkey fillet. Feel free to experiment with seasonings to suit your taste. Add 1 tablespoon of olive oil to the spices and mix the ingredients thoroughly. Set aside.
Remove the meat marinated in salt water from the refrigerator. Take it out of the dish and pat dry with kitchen towel or paper napkins. Make small cuts or indentations on each piece and insert garlic slices into them.
Take a baking sheet, grease it big amount vegetable oil and cover with foil. One side of the foil should extend far beyond the edge of the baking sheet so that you can then cover the meat from above. The foil itself does not need to be oiled. Lay the chopped turkey fillet on top of it. Cover each piece with spices, generously smearing all its sides. Then cover the meat with the remaining foil.
Preheat the oven to 230 degrees, place a baking sheet with meat in it. Roast the turkey for 20-25 minutes. Next, turn off the oven, but do not remove the turkey from it. Leave the baking sheet with the meat in the switched off oven for 2 hours. During this time, the meat will completely reach and become tender and juicy. Remove the turkey from the oven after the time has elapsed.
Delicious and tender turkey fillet is ready! Serve meat dish with baked or boiled potatoes, fresh vegetables and herbs.
Delicious, quick and easy to prepare turkey dish.
4 pieces of turkey fillet,
1/2 bunch basil
100 g of diet cottage cheese or cheese,
1 tsp pepper
2 tbsp vegetable oil,
salt
Salt and pepper the steaks, make cuts in them for the filling. Mix basil with cottage cheese or cheese, pepper. Stuff the steaks with the mixture and fry.
FILLET OF TURKEY STUFFED
400 gr turkey fillet,
2 apples
100 gr prunes,
30 gr butter,
1 teaspoon a spoonful of sugar
3 table. tablespoons wheat flour (for breading)
2 eggs and 3 table. tablespoons of milk (for lezon).
For minced meat: peel apples, core and seeds and chop into strips. Boil the prunes, remove the pits and chop. Combine prepared apples with prunes, add sugar and mix.
Sprinkle thinly beaten turkey fillet with salt, put minced meat in the middle. Roll up the fillet in the form of an envelope, bread in flour, moisten in lezon (beaten eggs with milk) and fry. Bring to readiness in the oven.
Serve the dish with a complex side dish, garnish with herbs.
TURKEY WITH MUSHROOMS AND PEPPER
500 - 700 gr turkey fillet,
500 gr champignons,
100 gr onion,
3 bell peppers
sunflower oil,
butter,
salt,
pepper.
Cut the turkey fillet into medium-sized pieces and fry in vegetable oil until tender. Then, separately from the turkey in butter, fry the onion and champignons, cut into thin slices (it is better to cut along the mushroom). At the same time, in a separate pan in vegetable oil, fry the Bulgarian pepper, cut into squares 2X2 cm in size. It is desirable that the pepper be multi-colored. After frying, the pepper should have a golden crust, but not become soft! Then mix everything in one container, and if the meat has cooled down while you were preparing the mushrooms and peppers, heat the mixture. Serve with rice.
TURKEY FOR THE FESTIVE TABLE
Carefully remove the skin from the neck of the turkey carcass. Rub the turkey carcass with salt. Cut suluguni-type cheese into large pieces and stuff the turkey with them, then sew up the carcass. Onion finely chopped and fried until golden color. 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 over the turkey with this mixture to form golden brown and cover it with a dry cloth 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. Spices wash, put on a roll and tie with cooking 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 bags of dry mushroom soup
2-3b cream.
Cut the breast, salt, pepper. Mix the dry soup with the cream, and you can add the liquid from the mushrooms, mix everything together, put it in a mold, and bake in the oven, stirring occasionally. You can replace the turkey with pork - it turns out very tasty too!
AROMATIC RICE AND TURKEY FILLET
Heat 1 tablespoon of vegetable oil in a frying pan and fry 1 bunch of green onions for 1 minute, add 100 g of chopped mushrooms and fry for another 2 minutes. Add 1 finely chopped carrot, 400 g of turkey fillet cut into small pieces and fry for another 3 minutes. Then add 500 g of cold, already cooked rice, 4 tbsp soy sauce, 2 tbsp honey and 2 tbsp water. Fry, stirring, 5 minutes. Garnish with coriander and serve immediately.
TURKEY FILLET WITH MUSHROOMS AND CHEESE
Turkey (fillet) - 400g;
cheese - 100g;
champignons - 300g;
salt,
pepper - to taste;
vegetable oil - 2 tablespoons;
For sauce:
butter - 50g;
flour - 1 tbsp;
white wine - 100 ml;
cream - 100g;
white meat broth- 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 heat-resistant form, put sliced champignons 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. 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- 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 - soup from poultry egg based. 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 more light color 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.
Turkey - best example 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 the bird of happiness: turkey meat increases hormone production Have a good mood- serotonin. Probably, it was precisely this quality that made her recognize the baked turkey as a real Christmas dish.
The recipe for cooking a turkey or turkey is traditional for Americans and some European countries, in which a turkey is always cooked for Christmas. Turkey recipes are most common in these countries. Turkey dishes are usually 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 exquisite. Therefore, we will teach you how to properly cook a turkey, how to cook a whole turkey, how to cook a juicy turkey, how to cook a delicious turkey, how to cook a turkey fillet, how to cook a turkey leg, how to cook a 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 with turkey how to cook a turkey with sauce, what can be cooked from a turkey quickly, how to cook a marinated turkey. Also, by choosing turkey dishes with photos, turkey recipes with photos, turkey recipes with photos, turkey cooking recipe with photos, turkey fillet recipes with photos, you can see all the subtleties of this process.
Roasting a whole turkey in the oven is the most common way to cook a 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. Eat different dishes from turkey meat, this is a turkey baked in the oven, a turkey in a pot. Cooking turkey fillet is convenient because the turkey breast is much larger than the chicken breast, it can be perfectly cooked in the oven and it will not be dry. An interesting recipe for cooking turkey fillet - with butter. This is a great option on how to cook delicious turkey fillet. It is better to start cooking a turkey when the turkey taken out of the refrigerator moves away from the cold a little. It is necessary to make cuts in the fillet, put pieces of butter there, rub 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 in bacon. Cooking a turkey in this way will allow you to prepare a tender dish, you will surely get a juicy turkey. But the turkey recipe does not only use whole turkey or turkey fillet, there are other recipes with turkey: 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 cook with minced turkey. It can cutlets, meatballs. Another note on the question of how to cook a turkey deliciously. The preparation of the turkey should begin with the preparation of the marinade, the turkey in the marinade should stand for at least a few hours, or better, a few days in the refrigerator. We hope that having cooked this bird once, a turkey will become a frequent guest on your table, recipes allow you to cook it differently each time.
Modern supermarkets, wishing to attract as many new customers as possible, regularly update their assortment. Thanks to this, on their shelves, in addition to the usual chicken, you can see a turkey. Until recently, this tender and healthy dietary meat was available only to a limited circle of consumers. Therefore, not many housewives know how to cook a turkey breast deliciously. Recipes with fillet of this bird will be presented in our publication.
According to nutritionists, turkey fillet belongs to the category of easily digestible and useful products. This meat contains unique complex vitamins and minerals necessary for normal life human body. Therefore, it should regularly appear on our tables.
Due to the fact that it appeared on store shelves relatively recently, many young housewives have no idea how to cook juicy breast turkeys. This is actually quite simple to make, as this meat is an excellent base for creating a variety of soups and stews. The turkey has a delicate, neutral flavor that makes it a great accompaniment to pasta, cereals, vegetables, mushrooms, and sauces. It is boiled, baked, stewed, fried in a pan or on the grill. To make the meat more juicy and soft, it is recommended to pre-marinate it. As a rule, soy sauce, kefir or good wine are used for these purposes.
It is desirable to bake a turkey at a temperature of 190 degrees. The time spent in the oven depends on the size of the piece. So, for every 450 grams of the product, you need to spend 15-18 minutes. So that the meat does not burn and does not dry out, it is systematically watered with the resulting juice or a specially made sauce. In addition, the fillet can not only be laid out on a baking sheet, but pre-wrapped in foil or placed in a sleeve.
To prepare a stuffed turkey breast, you can use cranberries with oranges, mushrooms with potatoes or liver, champignons with apples and nuts, or rice with prunes.
Potato soup
This simple and quite nutritious dish is ideal for family dinner. To make this soup, you will need:
- 320 grams of turkey breast.
- Medium carrot.
- 700 grams of potatoes.
- Small bulb.
- A tablespoon of good butter.
- Salt, bay leaf and any spices (to taste).
- Vegetable oil and filtered water.
Having figured out what to cook from turkey breasts, you need to understand exactly how to do it. The first thing to do is meat. It is thoroughly washed, cut into not too large pieces and fried in melted butter. Then the fillet is laid out in a saucepan, and grated carrots and chopped onions are loaded into the vacated pan. A few minutes later, the browned vegetables are moved to the meat and poured with three liters of boiling water. Diced potatoes, bay leaf, salt and spices are also sent there. Cook the soup over low heat until all the ingredients are soft.
Turkey in cream sauce
According to the technology described below, a tasty and nutritious dish is obtained, which goes well with many side dishes. It will surely attract the attention of those who still have not decided what to cook from turkey breasts for dinner. This time you will need:
- 130 grams of hard cheese.
- 130 milliliters of cream (10%).
- 450 grams of turkey breast.
- 30 g of good butter.
- Salt and aromatic spices.
So, how to cook delicious turkey breast? The fillets are washed under running water, blotted with paper towels, cut across the fibers and lightly beaten. Then the meat is salted, sprinkled with spices and left for a couple of hours. The marinated pieces are fried in melted butter. Thin slices of cheese are laid out on a slightly browned meat and everything is cooked together in a covered frying pan. Literally in a few minutes, the fillet is poured with cream and simmered over low heat for a quarter of an hour.
Turkey meat with vegetables and mango
This unusual dish can not only diversify the daily menu, but also decorate festive table. Therefore, it will certainly interest those who have not yet decided what to cook from gourmet turkey breasts. To create it you will need:
- 1 mango.
- Half a kilo of turkey fillet.
- Bulgarian pepper.
- A couple of large ripe tomatoes.
- Olive oil (for frying).
To quickly and tasty cook turkey breast, you will need a marinade, which includes:
- ½ teaspoon lemon juice.
- Spices (to taste).
- ½ teaspoon olive oil.
The washed meat is cut into not too thin strips and poured with a mixture of spices, lemon juice and vegetable fat. After some time, the marinated turkey fillet is fried in heated vegetable oil. As soon as it is browned, chopped Bell pepper, tomato slices and mango pieces. After five minutes, the fully prepared dish is laid out on a plate and served on the table.
Goulash
This juicy and satisfying dish will surely appeal to housewives who want to learn how to cook delicious turkey breast. The recipe for its preparation is extremely simple and involves the presence of inexpensive ingredients. To play it, you must have at hand:
- 600 grams of fresh turkey fillet.
- 2 fleshy bell peppers.
- Small bulb.
- 3 cloves of garlic.
- Tomato paste, salt, spices and vegetable oil.
The washed and dried fillet is cut into small pieces, fried in heated vegetable fat and transferred to a clean plate. Onion half rings and strips are sent to the vacated pan bell pepper. All this is simmered on a minimum fire, and then combined with spices, salt, meat, chopped garlic and tomato paste. Goulash is stewed for about half an hour, and then served with mashed potatoes or crumbly rice.
Chops with cheese
This recipe will interest those who are wondering what to quickly cook from turkey breast. It allows you to diversify the family menu with delicious and juicy meat covered with a ruddy cheese crust. To implement it, you will need:
- 700 grams of chilled turkey fillet.
- 2 eggs.
- 100 grams of good hard cheese.
- 2 large spoons of not too fat sour cream.
- A pinch of starch.
- Salt, spices and vegetable oil.
Having figured out what to cook from turkey breasts, you can begin the process. The washed meat is thoroughly blotted with disposable towels and cut into portions. Each of them is slightly beaten off, salted, sprinkled with seasonings and briefly removed to the side. Then each piece is dipped in a batter made from beaten eggs, sour cream and starch, fried in heated vegetable fat. The browned chops are sprinkled with cheese chips and simmered over low heat in a covered frying pan.
Chopped cutlets
For those who do not know how to cook soft turkey breast, we can recommend paying attention to the recipe below. Using it, you can quickly make delicious and juicy cutlets, which do not contain a single gram of bread. To play it, you must have at hand:
- 400 grams of turkey fillet.
- Large onion (preferably red).
- Egg.
- Salt, aromatic seasonings and vegetable oil.
Washed meat is cut into very small pieces and combined with an egg. Chopped onions, previously scalded with boiling water, salt and spices are also sent there. Everything is well mixed and spread with a spoon on a hot frying pan, greased with vegetable fat. Cutlets are fried for a few minutes on each side and served with porridge, mashed potatoes or a salad of seasonal vegetables.
Fillet baked in sour cream sauce
This option will certainly be appreciated by those who want to learn how to cook a turkey breast in the oven. The meat made in this way turns out to be surprisingly juicy and tender, which means that it is optimally suited even for children's menu. To feed your family a delicious dinner, you will need:
- 700 grams of turkey fillet.
- Large onion.
- Medium carrot.
- 1.5 cups not too fat sour cream.
- 1.5 st. l. mustard.
- Salt and seasonings (to taste).
- Vegetable oil (for greasing the mold).
The washed meat is cut into not too large pieces, salted and sprinkled with spices. Then it is laid out in a mold, greased with a small amount of vegetable fat. Sauteed vegetables are distributed on top and poured with sour cream mixed with mustard. Roast the turkey with sauce at a moderate temperature for 40-50 minutes. It is served slightly chilled with pre-boiled rice.
Fillet in kefir marinade
The technology described below will dispel the myths about the dryness and rigidity of white poultry meat dishes. Therefore, the recipe will certainly come in handy for those who have no idea how to cook a juicy and soft turkey breast. To make this dinner, you will need:
- Kefir 2.5% fat.
- Whole turkey fillet.
- Salt and spices for poultry (to taste).
The washed fillet is blotted with disposable towels. Then it is rubbed with fine-crystalline salt and fragrant spices, poured with kefir and left for a couple of hours. Marinated meat is wrapped in foil and baked at a temperature of 180 degrees until fully cooked. Shortly before the end of the process, it is carefully opened so that it has time to brown.
Fillet in honey marinade
This dish will be a wonderful decoration for any celebration. It turns out to be extremely juicy and fragrant, and most importantly, very tasty. To prepare it you will need:
- 2 kilograms of turkey fillet.
- A couple of oranges.
- 100 grams of honey.
- 4 small apples
- A teaspoon of granulated garlic.
- Soy sauce and black pepper (to taste).
Want to learn how to cook turkey breast? The fillets are washed under cold running water and lightly dried with paper towels. It is then rubbed with a mixture of granulated garlic and ground pepper. Not earlier than after a couple of hours, the marinated meat is laid out in an oiled baking sheet. Nearby are slices of oranges and pieces of apples. All this is poured over with soy sauce, combined with natural liquid honey, and sent to the oven. Bake meat with fruit at 200 degrees for no longer than 50 minutes.
Fillet with prunes
This fragrant spicy dish is ideal for a festive lunch or a romantic dinner. The process of its preparation does not take much time and does not require special culinary skills. All you need is:
- 1.2 kg turkey fillet.
- 100 grams of prunes (pitted).
- 2 medium bulbs.
- 5 cloves of garlic.
- Half a lemon.
- 40 grams of refined vegetable oil.
- 150 milliliters of dry white wine.
- Salt, basil, rosemary and paprika.
And now we answer the question of how to cook a delicious turkey breast. It is well washed with cool water and blotted dry with disposable towels. Then the meat is smeared with refined oil and sprinkled with a mixture of salt and spices. All this is left for at least an hour and a half. After the indicated time has elapsed, the marinated fillet is placed in an oiled baking sheet and covered with pieces of prunes mixed with onion half rings, garlic slices and lemon juice. Bake the meat at 200 degrees for half an hour. After that, the piece is carefully turned over to the other side, poured with wine and returned to the oven for another 30 minutes.
Roll with nuts
This tender meat with aromatic filling can be used not only as cold appetizer but also as a main course. To prepare it you will need:
- 3 kilograms of turkey fillet.
- 20 thin slices of bacon.
- 20 grams of good butter.
- 2 onions.
- 140 grams of smoked brisket.
- A tablespoon of olive oil.
- 50 grams of pine nuts.
- 4 cloves of garlic.
- Zest of two lemons.
- 100 grams of breadcrumbs.
- A bunch of parsley, salt and spices.
It’s not enough to know how to cook a delicious turkey breast, you need to carefully process all the ingredients. Heat olive oil and butter in a skillet. Then put chopped onion and pieces of smoked brisket there. As soon as they acquire a golden hue, crushed garlic, nuts, chopped parsley and citrus zest are added to them. All mix well and simmer over low heat. One minute later, salt, breadcrumbs and spices are sent to the same pan.
While the filling is cooling, you can start preparing the turkey fillet. It is washed well, blotted dry with disposable towels, cut, opened and lightly beaten with a kitchen hammer. The cooled nut mass is spread on top. The edges of the meat are carefully folded inward. A piece of fillet prepared in this way is tied with twine and wrapped in foil covered with slices of bacon. Bake the roll at 190 degrees for two hours. After that, it is completely cooled and cut into thin slices using a sharply sharpened knife.
Meat with vegetables
This recipe is sure to catch the attention of working housewives who are looking for a tip on how to cook a juicy turkey breast with a side dish. To play it you will need:
- Kilo fillet.
- 4 potatoes.
- 200 grams of fresh white cabbage.
- Small bulb.
- Medium carrot.
- 150 grams of sauerkraut.
- A small zucchini.
- Little eggplant.
- A handful of string beans.
- Bulgarian pepper.
- 3 large spoons of adjika.
- Salt, herbs, spices and vegetable oil.
Pre-washed meat is cut into not too large pieces and combined with chopped vegetables. All this is sprinkled with fine-grained salt and fragrant spices, and then poured with a mixture of adjika, chopped herbs and two tablespoons of vegetable oil. The resulting assortment is transferred to a baking sleeve and sent to a preheated oven. Cook it at a temperature of 180 degrees for two hours. During this time, the meat will become very juicy and have time to absorb the aromas of spices and vegetables.
Spicy fillet baked in the oven
This savory snack can be great alternative usual sausage. To do this, the meat is cut into thin slices and spread on slices of bread, smeared with a thin layer of butter. To cook such a tasty and moderately spicy meat, you will need:
- 1.5 kilograms of turkey fillet.
- 2 large spoons of adjika.
- 5 cloves of garlic.
- 2 large spoons of refined vegetable oil.
- ½ tsp hot red pepper.
- 2 partial teaspoons of salt.
The pre-washed fillet is placed in a deep pan. There they pour salted cold water so that it completely covers the product, and leave it all for a couple of hours. At the end of the indicated time, the meat is carefully removed from the pan, patted dry with paper towels, small cuts are made in it and stuffed with garlic cloves. Then it is well rubbed on all sides with a mixture of hot red pepper, vegetable oil and adjika. The turkey fillet prepared in this way is wrapped in foil and sent to the oven, preheated to two hundred degrees. Thirty minutes later, the fire is turned off and the meat is left in the idle oven for another hour and a half. Then the fully cooked turkey fillet is removed from the oven, completely cooled and put in the refrigerator.
Hello, friends! As promised, I continue the selection of the best recipes for meat dishes.
Today - a turkey baked in the oven. IN Lately, tender, tasty and low-fat turkey meat is gaining more and more fans. Excellent, dietary poultry meat containing amino acids that produce hormones of happiness and pleasure (endorphins). If you have Bad mood eat turkey! Also, its meat contains nicotinic acid, which regulates cholesterol levels in the blood.
The most valuable part of a bird is the breast. Pure protein, in its composition is similar to human and therefore quickly absorbed, almost 99%. Calorie content is 84 kcal per 100 gr.
Very interesting recipes cooking turkey in different countries. In France, the bird is stuffed with truffles, porcini mushrooms and rosemary, in Italy - with oranges, in England - with berries and mushrooms, in Norway - with seaweed. In the United States, on Thanksgiving Day (the fourth Thursday of November), a turkey is baked for the homeless.
Today you will learn: how to properly bake a turkey in the oven, cooking time, with what and how to serve? We will cover all this in this article. And at the very end, it is important for me to hear your opinion.
How to deliciously cook a juicy turkey in the oven
Roasted turkey, as well as one of the popular holiday dishes.
The housewives love the turkey baked in foil, or in the sleeve, stuffed with apples or oranges, or simply with potatoes. It can be baked and boiled, stewed and stuffed, whole or chopped into pieces. The dietary fillet and breast are very much appreciated. No less tasty are the lids, thigh and drumstick.
There are a lot of recipes for cooking, and everyone can choose something for themselves. I would like to offer you a few simple tips how to cook a delicious bird:
- The meat must be marinated in advance, this will give juiciness and additional taste from spices. Marinating time from 1 to 12 hours.
- The baking time depends on the weight of the bird and on its age, at the rate of 20 minutes for every 500 g. meat. To form a golden crust, before baking, the turkey must be greased with sour cream.
- The baking temperature is 180-200 degrees gas in ovens with convection, the main thing is not to overdry the meat.
- The turkey needs to be watered with the secreted juice, every 20-30 minutes if it is cooked without foil and without a sleeve
- Use spices and spices: basil, rosemary, zira, turmeric, curry, saffron, garlic, pepper mixtures.
Oven roasted whole turkey
As one of my cook friends said - if you bake a whole bird it will be great, and if it is stuffed with nuts and fruits, then it will be a holiday. So, we are preparing a big, tasty, juicy, festive turkey in the oven.
It is very convenient to bake a whole bird in a special baking sleeve or in foil. Or you can just in a deep oven tray. It can be stuffed with oranges or apples.
Ingredients:
- turkey - 5-6 kg.
- walnuts - 500
- apple - 5 pcs.
- onion - 2 pcs.
- sour cream - 1/2 tbsp.
- pomegranate sauce - 200 gr.
- spices
- salt - 1/2 tbsp.
- sugar - 1/2 tbsp.
Recipe:
First you need to choose the right bird. We go to the market and try to buy a fresh, homemade, steam carcass. If there is none, then buy chilled poultry. Preferably medium size 5 ̶ 6 kilograms.
Homemade turkey baked in the oven is very tasty, juicy and attractive in appearance. It's best to bake it whole.
The carcass should be fleshy, the breast and legs should be thick. The skin should be light, without dark spots, with a yellowish tint. Check the freshness by pressing your finger on the carcass, if the dent quickly recovered, then the meat is fresh.
In order for us to get a juicy turkey, it must be marinated. To prepare the marinade, take salt, sugar, spices. Dissolve in water. Take a large container, put the bird in, and pour enough brine. Leave for 10-12 hours. This soaking will retain all the flavor and juice of the meat during its preparation.
While our bird is marinating, it's time to prepare the filling. Since we are preparing a dish for guests, for the holiday, we will choose a delicious filling. We will cook apples in walnut-pomegranate sauce.
Peel the walnuts and chop with a rolling pin or blender. Cut the onion into small cubes, fry sunflower oil until golden.
Take a sunny ripe apple, cut it into slices, and fry in boiling butter with sugar, add cinnamon, cloves, black pepper. This combination gives an unimaginable Persian flavor. 
In a large bowl, put the chopped walnut, fried onion, add the pomegranate sauce and mix well.
It turned out walnut - pomegranate minced meat, in consistency it should be like meat. If thick, add pomegranate sauce.
Take a piece of minced walnut in the palm of your hand and put a fried apple slice inside.
And stuff the turkey with this stuffing.
Dilute the rest of the minced meat with pomegranate sauce and sour cream, and coat the outside of the bird. Put in a deep oven tray, arrange whole medium-sized potatoes around the turkey.
Preheat your oven. It takes about 2-3 hours to cook this dish at a temperature of 180 degrees.
Readiness can be checked with sharp knife, make a small puncture, if clear juice stands out, then the meat is ready. It turned out such a beauty, roasted, ruddy, tasty, flowing with juice. Potatoes were soaked with juice that stood out from the bird during baking.
Before serving, chop the finished bird into portions. Serve with dry white wine.
Turkey fillet baked in foil with apples
Take note of the recipe for low-calorie and dietary turkey fillet with fruit. Fruits give the meat not only aroma and taste, but also make it more juicy and soft.
Ingredients:
- turkey fillet ̶ 4 servings
- bacon ̶ 4 slices
- green apple ̶ 1 pc.
- vegetable oil ̶ 3 tbsp. l.
- butter ̶ 50 gr.
- tomato paste or ketchup ̶ 2 tbsp. l.
- salt, pepper ̶ to taste
Cooking:
- Beat the bird fillet moderately, it should not be very thin. Salt, pepper.
- Heat the vegetable oil in a frying pan and fry the fillet on both sides until golden brown, and transfer to the foil. Place bacon on top.
- Cut the apple into 4 pieces and fry in butter.
- Place on bacon, top with tomato paste, drizzle with melted butter on which the apple was fried, and wrap everything in foil.
- Bake in a hot oven. When the foil puffs up, cut it open and serve immediately.
This is not the only way to cook turkey with fruit, you can bake turkey fillet with pineapple and cheese and oranges, or with cranberry sauce.
Turkey with honey in a roasting sleeve
I think you will appreciate the advantages of cooking meat in a roasting sleeve: meat is cooked in own juice, with little or no added oil; at the end, the baking sheet does not need to be washed, the oven remains clean.
Ingredients:
- turkey ̶ 3 kg
- honey ̶ 1/2 tbsp.
- orange liqueur ̶ 1/3 tbsp.
- lemon juice̶ 1/3 st.
- mustard ̶ 2 tsp
- ground red pepper ̶ 1/2 tsp
- lemon ̶ 1 pc.
- onion ̶ 1 pc.
- salt ̶ to taste
Cooking:
- Take a small turkey. Prick the skin with a sharp knife.
- In a bowl, mix salt, lemon juice and red pepper.
- Thoroughly rub the bird inside and out with this mixture, leave it for 1 hour to soak.
- In another bowl, mix honey, orange liqueur and mustard.
- Coat the bird with this mixture, and carefully place it in a baking bag. Tie the package with special clips. And put in the oven for 2 hours, at a temperature of 180 degrees.
Before serving, chop the finished bird into portions. Serve with honey sauce.
French turkey with potatoes
This is an exquisite second dish that can be prepared for everyday lunch and a festive dinner. Prepares quickly and simply.
Ingredients:
- turkey fillet ̶ 1 kg.
- potatoes ̶ 8 pcs.
- tomato ̶ 2 pcs.
- red onion ̶ 2 pcs.
- parmesan ̶ 200 gr.
- sour cream ̶ 100 gr.
- salt ̶ to taste
- vegetable oil ̶ 2 tbsp. l.
- seasoning for poultry (thyme, rosemary, thyme, basil).
Cooking:
- Cut the turkey fillet into small pieces, beat off slightly on both sides. Pepper and salt the meat, add your favorite seasonings. Heat vegetable oil in a frying pan and lightly fry the fillet on both sides.
- Peel the onion and cut into thin rings. Pour 1/2 cup of water into a bowl, add 1/2 teaspoon of salt and sugar, add vinegar. Put the chopped onion in this marinade for 15 minutes, then squeeze it gently.
- Cut potatoes into 1 cm thick slices. Salt, pepper, if desired, you can add garlic squeezed through a press.
- Cut the tomato into slices 1 centimeter thick.
- Cheese grate on a coarse grater.
- Take a baking sheet with high sides, grease with vegetable oil, and lay out in layers: fried meat, pickled onions, potatoes, tomatoes. Lubricate everything generously with sour cream, cover with baking paper on top.
- Send to the oven for 30 minutes at a temperature of 180 degrees.
- Remove the dish, remove the paper, sprinkle with cheese and send back to the oven for 10 minutes. As soon as the cheese melts and a beautiful appetizing crust forms, the dish is ready.
Turkey drumstick stewed with vegetables in the oven
The turkey drumstick cooked according to this recipe is a truly exquisite dish, with tender juicy meat and a crispy crust. The drumstick can also be cooked in foil and in a roasting sleeve.
Ingredients:
- turkey drumstick ̶ 2 pcs.
- potatoes ̶ 6 pcs.
- tomato ̶ 2 pcs.
- bow ̶ 2 pcs.
- zucchini ̶ 1 pc.
- bell pepper ̶ 1 pc.
- carrots ̶ 1 pc.
- salt ̶ to taste
- ground black pepper ̶ 1/2 tsp.
- butter ̶ 50 gr.
- olive oil ̶ 1 tbsp. l.
- seasoning for poultry
Cooking:
First prepare the marinade. In a bowl, add the melted butter and all your favorite poultry spices. Mix everything.
Cut the onion into small cubes and add to the seasonings.
Take the shin. In order for the marinade to soak the meat well, the skin must be carefully pulled off, try not to damage it. Cut the film and pull the skin off the lower leg.
Prick the leg meat with a knife, or make small cuts. With the prepared marinade, rub the leg, pressing the marinade into the cuts.
Then pull the skin back over the shin, and rub it over the top.
Spread the remaining marinade generously on the meat, and leave to marinate for 1 hour.
The drumstick is ready for baking. It can be baked like this. A side dish for such a lower leg is well suited mashed potatoes and sour cream sauce.
And today we are preparing a shin with vegetables. Cut all vegetables. Cut zucchini, potatoes and carrots into rings, onion into half rings, tomato into quarters. Salt, pepper, add olive oil.
Lubricate the baking dish with vegetable oil, put the turkey drumstick and send it to the oven for 40 minutes at a temperature of 180 degrees. As it bakes, baste the drumstick with the juices that stand out and turn it over.
When a small crust appears, remove the dish from the oven and place the prepared vegetables around the meat. Bake for another 20 minutes, do not forget to pour over the juice.
Delicious, juicy turkey meat, fried until golden brown, with baked vegetables is ready. Can be served with a glass of white wine. Bon appetit!
How to cook turkey breast stew
Ingredients:
- meat ̶ 1 kg.
- spices for meat
- salt ̶ 2 tsp
- garlic ̶ 4 cloves
- soy sauce ̶ 1 tbsp. l.
- olive oil ̶ 1 tbsp. l.
- water ̶ 1 l.
- allspice peas
Turkey baked with apples and prunes
Ingredients:
- turkey ̶ 5 kg.
- apples ̶ 500 gr.
- prunes ̶ 500 gr.
- white wine ̶ 3 tbsp. l.
- sour cream ̶ for greasing
- salt ̶ to taste
- cinnamon ̶ 1 tsp
- pepper ̶ 1/2 tsp.
- sugar ̶ 1 tbsp. l.
- breadcrumbs ̶ 1 tbsp.
Cooking:
- Put your favorite spices and seasonings in a bowl, add sour cream, mix everything. Rub this mixture on the inside and outside of the bird.
- Cut apples into medium cubes.
- Rinse the prunes well hot water, knead a little with your hands.
- In a separate bowl, put chopped apples, prunes, crackers, cinnamon, sugar, add white wine and mix gently.
- Stuff the turkey with this mixture. The hole can be sewn up or fastened with wooden sticks.
- Lay back down on a baking sheet, brush with sour cream.
- Brown the bird first in the oven at 200 degrees, then lower the temperature to 180 degrees.
- Fry until fully cooked 2 ̶ 4 hours, depending on the size of the bird. From time to time pouring the resulting juice.
- Before serving, chop the finished bird into portions. Use sweet and sour salads as a side dish.
Baked turkey breast
Ingredients:
- turkey ̶ 1.5 kg.
- Dejon mustard ̶ 3 tbsp. l.
- balsamic sauce ̶ 2 tbsp. l.
- dried herbs ̶ 3 tbsp. l.
- dry ground garlic ̶ 2 tbsp. l.
- olive oil ̶ 3 tbsp. l.
- paprika ̶ 1 tsp
- fresh ground black pepper
Roasted Turkey with Sweet Potatoes and Chestnuts
Why chestnuts? In stores, more and more products began to appear that are unconventional for Russian cuisine. I myself became interested. Bought and tried. Boiled, fried. The roasted chestnuts were very good. The taste is unusual. Chestnuts can be used as a side dish, replacing pasta and mashed potatoes. They go well with mushrooms, sweet potatoes, carrots, white cabbage and Brussels sprouts. And then came the idea to stuff the turkey.
Ingredients:
- turkey ̶ 4 kg.
- chestnuts ̶ 500 gr.
- sweet potato ̶ 500 gr.
- butter
- salt pepper
- garlic ̶ 2 cloves
- leek
Cooking:
- Finely chop the leek and garlic, fry in a pan.
- Then cook the chestnuts. Do not forget to make an X-shaped incision in advance.
- This is done so that during cooking or frying they do not explode from internal pressure.
- To do this, they must be put in a saucepan and poured with cold water, after boiling the water, boil for 4 minutes, then take out one at a time and immediately peel and peel the inner film. Nuts can be roasted in the oven. Line a baking sheet with baking parchment, lay out the nuts and bake at a temperature of 200 degrees. The peel will open and peel off easily. Leave some of the roasted chestnuts to decorate the dish.
- Then prepare the sweet potato puree. Boil like regular potatoes, puree, salt, pepper, add butter.
- In a large bowl, gently combine the chestnut purée, mashed potatoes, and roast.
- Fill the turkey with this stuffing, fasten the edges of the abdomen with chopsticks.
- Put the dish in an oven preheated to 180 degrees and bake for 2 hours. Baste the turkey with the juices that stand out every 20 minutes.
- To find out if the bird is ready, pierce it in the thickest place, if clear juice is released, the dish is ready.
The dish can be served hot or cold.
In this article, I tried to collect and show turkey recipes that I use myself. If you find something interesting for yourself, I will be glad. If you have interesting recipes, share them in the comments.