The bird, once known as a favorite American Thanksgiving delicacy, has gradually made its way into Russian cuisine, debunking one myth after another about itself.

Previously, it was believed that this is a dry bird, from which little can be prepared, and even that little promised a lot of labor, fraught with dubious results.

But this bird, contrary to rumors, has significant nutritional value and low price, and can also replace beef or pork in any meat dish. And you can cook it at least every week using various recipes, sauces, combinations and your own imagination.

Turkey in a frying pan - general cooking principles:

It is better to fry the turkey separately from the other ingredients. Of course, if the recipe calls for subsequent stewing, then there will be no crispy crust left. But there will be a pleasant taste: by stewing the turkey in a frying pan without frying, you will no longer achieve it.

Refrigerated turkey is always better than frozen turkey.

Never start cooking turkey if it is still cold. In this case, its meat loses its juiciness. Remove the bird from the refrigerator in advance to allow the temperature to rise to room temperature.

Frozen poultry must be “thawed” slowly: in water, which must be changed regularly, or indoors. A carcass of about 8–9 kg, for example, takes up to two days to defrost.

You need to purchase a turkey no earlier than two days before cooking: the fresh carcass must be thoroughly rinsed in running water, wiped dry both inside and out, covered with foil and refrigerated.

Homemade turkey fry in a frying pan without oil - it will release the fat itself, and no oil will be needed. You always have to add vegetable oil to store-bought poultry.

Each part of the turkey needs its own time in the pan. The fillet will be ready to eat in 25 minutes. The fillet chop will take 20 minutes, the legs should be fried for about 35 minutes.

The skin of a fresh bird should be light, with a slight yellowish tint possible.

If you pre-soak the turkey in a marinade (suitable for any recipe), the turkey meat will be much more tender and richer. The carcass is marinated for 2 to 4 days, depending on the size. The marinade can simply serve salty water with the addition of spices or vinegar (regular or wine), dry wine, as well as pomegranate, apple, orange and any freshly squeezed juices. Natural kefir or yogurt are equally excellent marinades for turkey.

There are a lot of spices suitable for marinating turkey. The bird is marinated with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other seasonings. Oriental and Caucasian spices work well. It is not recommended, however, to use ready-made black for such purposes. ground pepper- it will add bitterness to your turkey dish. It's better to crush the peppercorns yourself. It is advisable to use table salt, coarse grind. If you wish, you can change it to soy sauce.

Common Ingredients for all recipes: vegetable oil (usually 2-3 tablespoons), pepper and salt.

Tender turkey in a Stroganoff pan with mushrooms

Ingredients:

Turkey leg meat: 300 g.

Porcini mushrooms: 100 g.

Bulbs: 2 pcs.

Sour cream (high fat): 0.25 cups.

Mustard: 1 tbsp. l.

Cooking method:

The meat from the legs needs to be cut into “slices” and placed on hot frying pan with butter and fry a little. Then the onion is cut into cubes, and each White mushroom- into quarters. Mushrooms and onions are added to the turkey in a frying pan, the resulting mass is simmered over low heat until the water evaporates.

Then sour cream, mustard, pepper and salt are added. All that remains is to stir, bring the dish to a boil and simmer for another 5 minutes.

Turkey in a Hercules pan in oatmeal breading

Ingredients:

Poultry fillet: 1 kg.

Chicken egg: 1 pc.

Onion: 1 pc.

Mayonnaise: 3 tbsp. l.

Flour: 1 tbsp. l.

A little oatmeal.

Cooking method:

The cooking process begins by marinating the turkey according to one of the above principles. The fillet is not cut very well large pieces and placed in the marinade. Then, when the marinating process is over, you can start preparing the dish itself. Before putting the turkey pieces into the frying pan, grate (or simply finely chop) the onion on a coarse grater, mix it with egg, flour and mayonnaise, add vegetable oil to the mixture, pepper and salt. The resulting mass is poured into the fillet, the products are mixed, and left in this form for some time at room temperature. This is an additional marinade in mayonnaise.

After 2 hours, you need to heat a frying pan, pour two tablespoons of any vegetable oil into it, and, breading the fillet pieces in oatmeal, place the turkey in the frying pan and fry until well browned.

Turkey in a frying pan in rustic batter

Ingredients:

Egg whites: 3 pcs.

Flour: 3 tbsp. l.

Cooking method:

First you need to separate the whites and yolks. Add flour, salt and pepper to the container with the whites. small quantity, and beat thoroughly with a whisk or blender. Cut the turkey meat into pieces, beat, pepper and salt. Place each piece of turkey in a frying pan heated with oil after it has been dipped in batter. Fry turkey pieces in a frying pan for about 10–15 minutes on all sides over low heat without a lid until cooked.

Turkey Breast Chops in Crispy Breadcrumbs

This is useful and quite dietary dish Turkey in a frying pan is prepared just as quickly as the previous ones. Turkey chops according to this recipe will save you in case of unexpected guests, when you need to act quickly and feed deliciously.

Ingredients:

Fillet: 400-500 g.

Chicken eggs: 1-2 pcs.

Breadcrumbs: 5-6 tbsp. l.

Provençal herbs (or other spices): 0.5-1 tsp.

Flour: 1 tbsp. l.

Some oatmeal.

Ghee or butter (in addition to vegetable oil): 1 tbsp. l.

Cooking method:

You need to start by washing a piece of fillet and drying it thoroughly with paper napkins or towels. Then the meat is cut into pieces - always across the grain. A half-kilogram piece of fillet consists of 4 to 6 slices about 20 mm thick. Place the slices in a bag and beat with a wooden mallet, without special effort until they “lose weight” to 13-15 mm. Sprinkle with pepper.

Next, beat the egg with a fork or whisk, pouring in Provencal herbs(they can be replaced with any set dried herbs, which is found on the farm). Dip the chops into the mixture of eggs and herbs, then place them in a container and pour in the rest of the beaten egg. Leave to stand for at least a quarter of an hour at room temperature. If your guests don’t show up unexpectedly, then this marinade can be made in advance. In this case, the container with meat and eggs can be covered with film and left overnight or even half a day in the refrigerator.

All that remains is to thickly bread the chops in breadcrumbs immediately before the frying process. Place a frying pan with a thick bottom on high heat and, when the vegetable oil “overheats,” add a little butter (to taste, not necessary). The turkey chops themselves fry in a frying pan faster than the preparation process. After almost a minute, the bottom of the chop becomes golden brown; you need to turn it over, “reduce” the heat a little, and add salt to the already fried side. The second side is ready just as quickly. The main thing is not to overcook the turkey; in such cases, the turkey quickly becomes tough and dry.

Spicy turkey drumstick in a frying pan in soy sauce

Ingredients:

Shin: 1 pc.

A little olive oil: about 2-3 tbsp. l.

Paprika: 1 tbsp. l.

Garlic: 2-3 cloves.

Dried basil: 1 tsp.

Soy sauce: 2 tbsp. l.

Balsamic vinegar: 2 tbsp. l.

Cooking method:

The bird's drumstick should be cut crosswise into pieces of approximately 2 cm. Place the pieces in a deep plate or bowl. Then grind.

Now you need to prepare the sauce: mix olive oil and balsamic vinegar and soy sauce, adding paprika, basil, and salt. The resulting mixture is poured over the shin pieces, the whole mass is covered with a lid and left to marinate for at least one hour (at room temperature). The pieces need to be turned over periodically. The longer the cooked mixture sits, the tastier and more tender the dish will be.

When it's time to fry spicy turkey in a frying pan, you will need to heat the frying pan with olive oil over low or medium heat and place the marinated pieces there, leaving the marinade in the container without pouring it out. In this case, the drumstick is fried for 5 minutes on all sides, then poured with the remaining marinade. Simmer for another 10 minutes.

Juicy turkey in a frying pan with vegetables Samarkand style

Ingredients:

Turkey loin: 0.5 kg.

Zucchini: 1 pc.

Bell pepper: 1 pc.

Tomatoes: 2 pcs.

Carrot: 1 pc.

Onion.

Garlic: 2 cloves

Olive oil: 3 tbsp. l.

Parsley: half a bunch.

Turmeric: half a tsp.

Cooking method:

First, heat a frying pan with 2 tablespoons of oil, then add the turkey and fry, stirring the pieces occasionally, for about a quarter of an hour over low heat, without covering.

At the same time, you can have time to peel and cut vegetables if everything is not ready yet. Onions and bell peppers are cut into half rings, carrots should be grated using a coarse grater. Tomatoes must not only be washed, but also doused with boiling water and peeled, then cut small pieces. The zucchini also needs to be peeled and seeds removed. Chop garlic using any in a suitable way.

For vegetables, you need a different pan first. Vegetables are laid out on it one by one, with a five-minute break, in a certain sequence:

Carrot.

Tomatoes.

Zucchini.

After the products in both frying pans look ready, mix them together and fry together for another 20 minutes, adding seasonings.

Mix vegetables and fillets, sprinkle them with salt, turmeric, pepper, add garlic, add half a glass of boiling water, then simmer under the lid over low heat for about 20-25 minutes.

Chopped parsley and sour cream will add the final note of taste to turkey with vegetables in Samarkand - already on the table as a seasoning and decoration.

Mexican Roast Turkey with Green Beans, Tomatoes and Garlic

Ingredients:

Turkey loin: 0.4 kg.

Tomatoes and onions: 2 pcs.

Garlic: 2 cloves.

Green green beans: 2 glasses.

Olive oil: 2 tbsp. l.

Parsley, other spices.

Cooking method:

Turkey fillet in a frying pan with vegetables is an easy and “quick” dish that will last for big family.

First, the fillet is finely chopped, then it is fried in olive oil until slightly browned. Place the pieces on a separate plate using a slotted spoon.

All pods green beans It is necessary to cut 2-3 pieces into pieces, remove hard parts and veins and boil until softened in a small amount of water. In the frying pan where the fillet was cooked (in the same oil), fry the tomatoes and onions, cut into half rings, add chopped herbs and garlic, season with spices to taste, salt and pepper.

Mix the resulting mass and fry together for 3-5 minutes over low heat. Then add turkey and beans. The last stage of cooking is stewing. Add a little liquid to the pan (just enough so that the ingredients are barely covered with water). Now you can cover the almost finished dish with a lid, and after 10–15 minutes of the final stage of the process, begin to set the table.

French turkey steak in a frying pan, dietary

Because of the ease with which turkey fat is digested human body, this dish is perfect for those who are on a weight loss diet, although the word “steak” itself sounds like something high in calories.

Ingredients:

Turkey meat: 0.5 kg.

Butter: 1 tbsp. l.

Ground red pepper: 1/3 tsp.

Oil - olive or corn.

Paprika: about 5 tsp.

Curry powder: about 5 tsp.

Cooking method:

Rinse the fillet thoroughly in running water and cut into steaks. Mix all the spices together. Rub each piece of turkey with spices and leave for half an hour. You can wrap the steaks in cling film - this way the spices will penetrate the meat deeper.

Heat a heavy-bottomed frying pan with a mixture of butter and corn or olive oil.

Then cover the frying pan with a lid and turn the heat to low. Thus, the steaks should simmer for another 5 minutes. After turning off, cover the pan with foil for a few minutes and allow the already prepared steaks to “cook” a little.

Pumpkin stew with turkey “Autumn”

Ingredients:

Turkey (legs, fillet or ground turkey): 0.5 kg.

Pumpkin: 4 cups.

Onion and Bell pepper: 1 pc.

Garlic: 1 clove.

Tomatoes: 3 pcs.

Greens: to taste.

Grated cheese: 0.5 cups.

Sour cream: 0.5 cups.

Cooking method:

Grate the cheese and pumpkin.

If you have prepared turkey drumsticks or fillets for the recipe, fry them in a frying pan until evenly browned, turning them over and setting aside.

Peel the vegetables. Onions and garlic are cut smaller than anything else, bell peppers are cut into squares. Place vegetables in a preheated frying pan and simmer over low heat until they soften. Next, add the turkey (or ground turkey) to the pan and fry until the mixture turns a dark golden color.

Add diced tomatoes along with pumpkin, season with spices and salt. All that remains is to simmer under the lid over low heat for another 15–20 minutes.

Grated cheese will come in handy for the finished stew: the dish is served with cheese, sour cream and a herb garnish.

Turkey fillet in a frying pan “Leftovers are sweet”

Ingredients:

Turkey fillet: how much to eat.

Sour cream, cream, kefir: any fermented milk products.

Onions, garlic, herbs, dill, parsley - any vegetable that can be found in the refrigerator.

Spices.

Cooking method:

This recipe is suitable for those housewives who have a turkey, but have not purchased anything from the ingredients specified in other recipes. Therefore, you can find anything that looks like vegetables and herbs in the refrigerator and chop it up for frying.

First the fillet is cut. Turkey pieces are fried in a frying pan for several minutes until lightly browned. Then chopped vegetables are added to the golden brown pieces. The resulting mass is fried over not very high heat for about 15 minutes.

In principle, you can do without fermented milk products, simmer the dish under the lid over low heat, adding ordinary water. But with kefir or sour cream the taste will be more tender and subtle.

If you want your turkey meat to be crispy in the pan, there shouldn't be any excess liquid– vegetables or water. Only fry over medium heat, excluding stewing. You can fry the vegetables separately and serve as a side dish.

If you dare to fry and stew the whole turkey in a frying pan, then place the bird breast side down. This is the driest place in the carcass and it will turn out much juicier this way.

Turkey, like chicken, is determined by piercing it: clear liquid should flow out of the thick parts.

The remaining liquid after frying the turkey fillet in a frying pan can be used to prepare another dish: a side dish, soup or gravy.

Adding a few drops of lemon will add a delicate, subtle flavor to pan-fried turkey steak.

Steaks must rest for a few minutes after frying.

Roasted turkey meat is just as suitable for sandwiches as sausage or bacon, especially if you add a piece of fillet to a piece of lettuce and a slice of tomato.

Large pieces It is better to baste the meat of this bird during frying." own juice" This is an additional safety net against the notorious dryness. turkey meat.

Do not forget about the subtleties: the rules of thawing and marinating. This applies not only to satsivi, chakhokhbili, schnitzels, juliennes, but also to cutlets, meatballs and even turkey nuggets and pates.

Shish kebab is a wonderful dish and is not limited to just one traditional look meat. It cannot be said that the correct kebab is only made from lamb or the most delicious only from pork. Everyone is familiar and pleasant with their own type of meat, there is no doubt about it. And I, like many of us, love variety. And the pork is wonderful, and the chicken with a golden brown crust, and the turkey kebab is also wonderful. Bird, great taste which is sometimes forgotten. It seems to me that it’s completely in vain. Turkey is a very healthy meat with low fat content, almost on par with chicken breast, and the protein and iron content is much higher.

Turkey kebab can be prepared from the breast, it is not as dry as chicken, and by marinating it further, you can get very juicy meat, from the wings, which have enough meat on them due to their size, and from the legs. Nowadays you can easily buy any pieces of turkey in the store, cut it, marinate it and cook it.

Summer is the most the best option- this means cooking on a grill, threading meat on skewers, or on a grill grate. If it is not possible to cook in the air, turkey shish kebab can also be baked in the oven. There are quite a lot of ways. You can place it on a baking sheet so that the meat is fried, you can use a baking dish. If the oven is equipped with a grill, then the kebab on the grill will turn out just fine. Instead of skewers, special wooden skewers are suitable for the oven, but you need to cut the pieces a little smaller than those you made for frying on the grill.

Like meat, turkey kebab tastes great if you choose a suitable and very delicious marinade. What you can use to marinate turkey for barbecue is what I propose to study together.

Turkey breast shish kebab with kefir

Turkey breast is soft and lean meat, but it is juicier than chicken breast. I always make this comparison because I don't like it too much chicken breast for its dryness. When it comes to turkey, things are much better. Marinated turkey meat will remain very juicy and soft, even if you fry it thoroughly.

You will need:

• turkey breast - 500 g,
• kefir - 150 ml,
• onion - 1 piece,
• garlic - 3 cloves,
• juice of half a lemon,
• curry - 1 teaspoon,
• black pepper - 0.5 teaspoon,
• salt - 1 teaspoon,
• nutmeg - 0.5 teaspoon.

Preparation:

1. Since turkey is quite soft meat, marinate it for a long time absolutely no need. Even half an hour or an hour will be enough for the meat to be saturated with the marinade. Therefore, freely calculate this time before frying it.

First, cut the turkey breast into approximately equal sized cubes. It is most convenient to cut it lengthwise, and then crosswise every 4-5 centimeters.

2. Place the turkey pieces in a large bowl or enamel casserole. Pour in kefir, squeeze out the juice of half a lemon. Then add all the spices from the ingredient list. Cut the onion into rings and grate the garlic fine grater. A garlic press will also work.

3. Now mix everything thoroughly so that the spices, kefir and lemon juice evenly coat each piece. Since the marinade will be quite liquid, this will not be a problem. The curry makes the turkey barbecue marinade beautiful. yellow color, it is still necessary.

When you fry the kebab, it will not be white and sad, but rosy and golden. That's why I love marinades with curry and turmeric for the bright color of the finished kebab. This is also what is used for ground paprika, which gives the meat a red color.

4. Cover the future kebab with a lid or cling film and refrigerate for at least half an hour. This will be enough for the tender turkey meat to be saturated and saturated with the marinade.

On the grill for frying shish kebab you will need medium heat, you need to cook for about 10 minutes until golden brown crust from all sides. The best way to check for doneness is to cut one of the pieces of turkey. It should be white inside and the juice flowing out of it should be clear, not pink.

The marinade in which this turkey kebab will be prepared is different in that it does not use many favorite softening liquids like kefir, vinegar, tomato juice and others. This marinade is great for turkey because there is no need to tenderize it. The base of the marinade is vegetable oil and aromatic spices. All this will make the meat delicious spicy taste and aroma.

You will need:

• turkey thigh - 2 kg,
• vegetable oil - 50 ml,
• thyme - 1/4 teaspoon,
• ground coriander - 1/4 teaspoon,
• ground chili pepper - a pinch,
• paprika - a pinch,
• black pepper - a pinch,
• cumin - 1/2 teaspoon,
• fresh ginger root - 10 g,
• garlic - 3 cloves,
• salt to taste.

Preparation:

1. Cooking shish kebab begins with preparing the meat. Take the turkey thighs, wash and skin them. Separate the bones so that only clean fillets remain. Cut what you get into pieces with a side of about 5 centimeters, so that it is convenient to string them on skewers and fry.

2. In a separate bowl, mix vegetable oil with thyme, coriander, paprika, and pepper. Mix all these herbs thoroughly in the oil, they will begin to dissolve in it and impart their taste. Peel the ginger root and grate it on a fine grater. Add ginger to the spice cup.

In this case, ginger plays the role of a natural flavor enhancer; it adds a slight pungency and spice to the marinade.

3. Place the turkey pieces in an enamel pan or glass bowl of suitable size. Pour in the oil mixture and stir everything until each piece of meat is coated with spices.

4. The jeera that we did not put in the cup of oil is added at the end. In order for it to reveal its aroma, you need to grind it a little in a mortar or between your palms. As soon as the aroma appears, add it to the meat and stir.

5. Add finely grated garlic. At the end, we add it so that it does not have time to overwhelm the aromas and tastes of herbs and the turkey kebab turns out moderately spicy and incredibly tasty.

6. After the turkey meat has been mixed with the spices, cover the pan with a lid and place in the refrigerator to marinate for an hour. You can do a little more if you have time.

7. Cook the finished turkey pieces on the grill. To do this, place them tightly on the skewers so that there are no gaps between the pieces. Then place on the grill with coals and fry, turning over at the moment when the meat is baked from one side to the other. Ready kebab Turkey should be browned on all sides and light gray inside with no pink juices.

Using the same recipe, you can cook turkey shish kebab in the oven. All cooking points remain the same, only at the end the frying will take place not on the grill, but in the oven. To do this you will need a grill grate, a baking sheet or small wooden skewers. Preheat the oven to 200 degrees, if there is convection, use it too. The kebab will be better fried. Cooking time will depend on the size of the pieces, and will be at least 25-30 minutes.

Serve the kebab with baked and fresh vegetables. With pickled onions. Don't forget to be in a good mood. Enjoy your meal in the fresh air!

A simple and tasty marinade for turkey kebab made from mayonnaise and onions

We all know the quality of mayonnaise well and most likely have already tried it for cooking pork. Its advantages are well known: mayonnaise contains vinegar, which softens the kebab, vegetable oil, which envelops the meat and does not allow it to lose its juices on the grill, plus additional spices that add flavor, such as mustard. If desired, you can supplement the mayonnaise marinade aromatic herbs and pepper. But we will make the simplest option and it will be delicious enough to please the whole family at a picnic.

You will need:

• turkey fillet - 2 kg,
• mayonnaise - 100 gr,
• onions - 3-4 pieces,
• salt and pepper to taste.

Preparation:

1. For barbecue you can take different types turkey meat, but breast and thighs are best. The breast is leaner, and the thighs are slightly fatter due to thin veins of fat. It is best to remove the skin from the thighs so that the turkey kebab does not come out too greasy. In addition, the skin prevents the marinade from being absorbed into the meat.

Remove skin, remove bones and cut into cubes.

2. Peel the onion and cut it into fairly wide half rings. Place it in a large bowl and separate it into individual rings with your fingers and remember a little so that the onion releases its juices.

3. Salt the turkey meat to taste. You will need about a teaspoon of salt per kilogram of meat, but adjust the saltiness to your taste. It is better to under-salt the turkey when marinating than to over-salt it. After all, the lack of salt is absolutely easy to eliminate at the table. But it is not possible to remove salt, which is too much. However, do not forget that mayonnaise contains some salt. Let the turkey meat sit for 10 minutes to absorb the salt.

4. Mix the turkey with the onion, remembering a little as you go so that the onion juice penetrates into the meat. Now is the time to add a little pepper to the future kebab. Choose for yourself how spicy you want the kebab. It is best to use freshly ground pepper, it is more flavorful.

5. Add mayonnaise to the bowl with meat and onions. Mix with your hands until the sauce coats each piece. After this, you can remove the future turkey shashlik to marinate in the refrigerator. It is best to cover it so that it does not spread the smell to other products.

6. Cook the marinated kebab on the grill over coals at medium heat. Remember that turkey meat is softer and more tender than pork, so it will take a little less time to cook. It is best to check the readiness before removing the kebab from the heat.

If desired, this shish kebab can also be cooked in the oven.

The finished kebab is best served with fresh herbs and vegetables. Eat the kebab hot. Bon appetit!

Lemon marinade for turkey skewers

We continue our delicious conversation about how to deliciously marinate a turkey for barbecue on the grill or baking in the oven. Next active ingredient marinade - lemon juice. Ground paprika added to the marinade will make the kebab rosy and golden. If desired, the shish kebab can be supplemented with pieces of lard, strung alternately with the meat.

You will need:

• turkey fillet (breast or thigh) - 2 kg,
• lard - 300 gr,
• lemon,
• medium sized ginger root
• garlic - 5 cloves,
• vegetable oil - 100 ml,
• ground paprika - 1 teaspoon,
• black and red pepper, salt to taste.

Preparation:

1. For barbecue, you can take one type of meat, or you can combine breast with legs. Both will turn out delicious. Whatever turkey meat you use, wash it thoroughly and dry it with a paper towel. Cut into pieces of approximately the same size.

2. Squeeze the juice of half a lemon into the saucepan with the meat. Peel the ginger, grate and squeeze. Add the resulting juice to the meat as well. Mix everything and set aside for now.

3. In a separate small bowl, mix vegetable oil and spices. Add finely grated garlic there. Stir.

4. Pour the resulting sauce over the meat and stir well. Add salt to taste. Leave to marinate for an hour. Turkey meat marinates fairly quickly.

5. Before grilling the kebab on the grill or in the oven, thread it onto skewers along with lard, alternating pieces. Lard is not a required ingredient, add it only if you like it.

Cook the turkey shish kebab until golden brown. Thanks to the paprika, it will be a beautiful red color. Don't forget about fresh herbs and vegetables, including grilled ones.

Healthy turkey kebab with vegetables baked in the oven

Turkey is rightfully considered dietary meat, what if all the kebab is healthy and dietary. Together with the turkey, you can skewer and fresh vegetables. Zucchini, peppers, tomatoes, add mushrooms. Such a wonderful union cannot be tasteless. And all this splendor can also be marinated.

Cranberry-honey marinade for turkey in the oven or on the grill

More interesting and spicy taste turkey skewers can give a very delicious combination cranberries and honey. Add spices and mustard to this. It will turn out original sweet and sour marinade. The turkey will come out incredibly tender and with an unforgettable taste. This kebab will especially appeal to lovers of sweet and spicy notes in meat dishes.

You will need:

• turkey fillet - 1 kg,
• cranberries - 100 gr,
• garlic - 4 cloves,
• French mustard - 2 teaspoons,
• honey - 2 tablespoons,
• soy sauce - 3 tablespoons,
• olive oil - 3 tablespoons,
• lemon juice - 1 tablespoon,
• salt and pepper to taste.

Preparation:

1. The marinade is very easy to prepare. If you have a blender, place the garlic, cranberries, mustard, honey, soy sauce and olive oil in a large bowl. Squeeze lemon juice in there. Now grind everything until smooth. It's okay if there are some mustard seeds left.

2. Cut the turkey into neat cubes of the same size. If you cook in the oven, you don’t have to make them large; it’s more convenient to string small pieces onto skewers.

3. Pour the resulting marinade over the turkey pieces. Stir with a spoon or your hands to distribute the marinade evenly. Place in the refrigerator to marinate for two hours.

4. After two hours, you can string them onto skewers and cook on the grill or in the oven. In the oven, grill or main heat up to 200 degrees is suitable.

Brown the turkey skewers on all sides until browned.

Serve the ruddy kebab hot; with this marinade it will taste best while it is still warm. The dish is amazing, just finger licking good. Suitable for family dinner and for receiving guests. For an outdoor picnic too great option.

Juicy turkey kebab on pomegranates - video recipe

And to top it off, I’ll share a wonderful video recipe for preparing a very tasty and original kebab turkey marinated in fresh pomegranates. Another case where berries add amazing flavor to a meat dish.

Slightly forgotten during times of total shortage, turkey is again increasingly becoming the main dish of a good holiday table, and even in our ordinary daily menu Turkey dishes are again beginning to take their rightful place. After all, despite the fact that thanks to American cinema today we most often associate turkey with the American holiday Thanksgiving, this tasty bird was known in Russia long before the advent of American films. Already at the beginning of the 13th century, a wide variety of recipes for preparing “Indian chicken” appeared in Russian cookbooks. And today it’s juicy, soft, aromatic roast turkey becomes a real source of pride for the housewife who managed to cook it. But, unfortunately, expectations do not always correspond to reality, in which an improperly cooked turkey turns out dry and tasteless. To save you from unnecessary hassle and disappointment, today we invite you to work with us to figure out and remember how to cook a turkey soft and juicy.

A well-cooked turkey is not only extremely tasty and flavorful, but also very healthy. It’s not for nothing that the meat of this bird is considered one of the most dietary of all. meat products. The low fat content and therefore very low cholesterol content makes turkey an indispensable product for those who adhere to diets aimed at losing weight. In addition, the protein of turkey meat is absorbed much better than the protein of chicken and even rabbit meat, which means turkey fills you up much faster. Of course, turkey meat is an excellent source of many microelements. Among them are almost all B vitamins, vitamin A, E and K, sodium, magnesium, phosphorus, etc. But even more important is that turkey meat is hypoallergenic, which means it is perfect for baby food, and for feeding pregnant and nursing mothers, and even for feeding patients undergoing chemotherapy or radiotherapy.

However, you and I are much more interested in culinary qualities this delicious bird. Prepared from turkey a large number of the most variety of dishes. It is fried and baked, boiled and stewed, turkey is cooked in batter and deep-fried, turkey makes excellent kebabs and grilled dishes. And yet, the main, most common and favorite way of preparing a holiday turkey, of course, was and remains baking the whole bird carcass. And this is where the problem often arises, when improperly cooked poultry comes out too dry and tough. Many housewives who do not yet feel confident in the kitchen are disappointed by such a failure and even force them to completely exclude turkey from their menu. And completely in vain. After all, prepare delicious, juicy and soft turkey It’s not at all as difficult as it might seem at first glance. It is enough just to understand the intricacies of choice and small culinary tricks of preparing this bird.

Today the Culinary Eden website has collected and recorded for you the most important tips And culinary secrets, which will definitely help you and tell you how to cook a turkey soft and juicy.

1. When choosing a turkey, try, if possible, to pay attention to the bird that is chilled and not frozen. Steamed, chilled turkey always turns out more flavorful and juicy. If you can only buy a frozen carcass in your store, then defrost it correctly: thaw the turkey as slowly as possible, placing it in the lower compartment of the refrigerator. This slow defrosting will allow you to retain most of the moisture, making the bird more juicy and tender. In addition, when buying a turkey, choose a smaller carcass: the simplest rule for choosing any bird works perfectly here - the younger the bird you choose, the more tender and softer its meat will be, and therefore the dish prepared from it. By the way, it will take much less time to cook a turkey of small size and weight.

2. Of course, before purchasing, be sure to make sure the bird you choose is fresh. A good fresh turkey has moist, tender skin with a light, slightly yellowish tint. The weathered skin of a turkey will tell you that it was improperly stored and is far from being fresh; excessively rough skin and excessive yellowness will tell you that the seller is being cunning, trying to sell you an old bird. The meat of such a turkey will be tough and dry. Be sure to smell the bird you choose before purchasing. A good fresh turkey has a pleasant, sweet smell. Any foreign odors, the smell of ammonia or mustiness will tell you that the bird being offered to you is no longer fresh - nothing tasty can be prepared from a spoiled turkey. Be sure to inspect the turkey carcass before purchasing. A good fresh bird will delight you with plump breasts and legs with dense and elastic meat. Press your finger into the turkey at the meatiest part - the indentation left by your finger should disappear immediately. If the hole remains for a long time after pressing, there is a high probability that you are being offered a stale turkey or a turkey that has been frozen and thawed again more than once.

3. Be sure to soak the turkey in salt water before you cook it. This culinary technique will not only saturate the bird carcass with additional moisture, but will also allow the turkey meat to be evenly salted inside. Here it is only important to correctly calculate the amount of salt in the brine and the soaking time. For whole carcass turkey per 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 g. salt per liter of water, and the soaking time for individual parts is calculated based on two to three hours for every 500 grams. bird weight. The brine is prepared like this: 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 the already cooled brine. In addition to salt, when preparing the brine, you can add your favorite spices and spices, which will make your turkey even more tasty and aromatic. To make poultry meat especially tender, instead of water to prepare the brine, you can use carbonated mineral water, beer or apple cider. 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 outside and inside. The next step in preparing the bird for baking or frying is oiling. You can use regular butter, warmed to room temperature, or pre-prepared herbed butter. In order to maintain the juiciness of the turkey meat, you will need to generously coat the entire bird with a generous layer of butter, and in the breast area, be sure to insert a few pieces of butter just under the skin. In addition, be sure to place a 100-gram stick of butter inside the bird. Butter is great for helping you retain most of the juices inside the turkey meat, and it also adds ready-made dish pleasant taste and aroma. If you decide to use spice oil, then your bird will turn out even more tasty and aromatic.

5. By the way, making herbed turkey butter is not at all difficult. Thoroughly wash and dry one bunch each of thyme, basil and rosemary. Remove all rough branches and finely chop the remaining tender leaves. Remove from the refrigerator in advance and warm to room temperature 300 gr. butter. Cut the butter into small pieces and place it in a blender bowl, add the herbs and blend everything together for just a few seconds. Transfer the butter to cling film, wrap it in the shape of a sausage and put it in the refrigerator for a day. If you have not yet acquired a blender or food processor, simply combine the oil and herbs and then pound everything together thoroughly using a potato masher. In winter, instead of fresh herbs, you can use the same herbs in dried form, adding one tablespoon of each type of herb to the oil. This spicy oil will perfectly highlight the taste of turkey meat, without overpowering it, but only adding new notes of aroma.

6. If you want your turkey to be truly juicy and tender, avoid stuffing the carcass. Even if your mother or grandmother insists that this is an absolutely necessary tradition, refuse! The thing is that during baking, the heat of the oven cooks the stuffed turkey only on the outside, and by the time the bird is well-fried from the inside, its meat will completely dry out and become tough. That is why traditional stuffed turkey It always turns out either too dry on the outside or half-baked on the inside. If the turkey is not stuffed inside with anything other than a small piece of butter, then it is simultaneously and evenly heated both inside and outside, which reduces cooking time, thereby preserving the tenderness and juiciness of the poultry meat.

7. Temperature very important when roasting turkey. It’s easiest for those who have a culinary thermometer: the turkey is ready when the temperature inside the meatiest part has reached 70°C, however, excellent juicy turkey can be prepared without using a thermometer. Calculate the poultry roasting time based on 20 minutes for every pound of turkey weight at 200°C. It's even better to bake the turkey by gradually reducing the oven temperature. Start roasting the turkey at 250°C for the first 20 minutes. Then reduce the temperature to 200° and bake the turkey based on its weight for 15 minutes for every pound of bird. Then reduce the temperature to 170° and bake the turkey until cooked for another 20 - 30 minutes. This temperature-graded roasting of poultry will allow you to get a perfectly cooked, juicy, tender and at the same time well-cooked turkey.

8. Traditionally, the turkey is cooked by placing it breast side up on a baking sheet. However, most modern chefs agree that the traditional method is not as good as it previously seemed. The turkey turns out much more juicy if you start baking it breast side down, and then, after about 30 - 40 minutes, carefully turn it breast side up and continue baking. Thus, it turns out that all the juices that flow abundantly from the bird at the first stage of baking do not flow out of the breast, but, on the contrary, saturate it, making the driest dietary white meat of the turkey breast especially juicy and tender. To prevent the turkey breast from sticking to the pan and the delicate skin from being damaged when turning, it is recommended to use a special turkey roasting 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 carcass will rest. In addition, a roasting rack or an improvised stand made of foil will allow the heat to evenly cover the entire surface of the bird, which means it will bake much more evenly than a turkey simply laid on a baking sheet.

9. Another way to cook 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 pan, so deep that the bird carcass you have chosen fits entirely into it and leaves at least 20 centimeters of free space on top. Fill the pan vegetable oil half the volume and heat the oil to high fire within 20 minutes. Dry the turkey carcass well soaked in brine as thoroughly as possible, inside and out. Using a long skewer, carefully lower the turkey into the hot oil. Be extremely careful - even a small amount of water can cause serious boiling and splashing of the boiling oil! Dry the turkey as thoroughly as possible! Deep-fry the turkey over low heat until golden crust for approximately 30 minutes. Carefully remove the cooked turkey from the pan with oil and place it on a wire rack to allow excess oil to drain. Of course, this method of cooking turkey is quite dangerous and is 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 really hard, you can purchase a special electric fryer designed just for cooking large birds whole. You most likely will not be able to find such a deep fryer in your nearest electrical goods store, but it is quite possible to purchase it online.

10. There is another relatively simple way to cook a whole turkey so that it turns out juicy and soft. To do this, you will need a special bag or baking sleeve. The only difficulty here is to find a large enough roasting bag on sale that could accommodate a bird as large as a turkey. Otherwise, everything is very simple. Soak the turkey carcass in the brine with spices, rub it with spices and a small amount of butter. For baking, you only need a little oil in a bag. Place the prepared carcass in a bag or baking 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° at the rate of 20 minutes for every half kilo of bird carcass. Turkey cooked in a roasting bag is soft and tender. The only downside to this cooking method is that your bird will not have that delicious crispy crust that a cooked turkey has. traditional way. However, this can be easily corrected by frying 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 turkey soft and juicy.

The turkey marinade adds a nice flavor to the dish. It can be made from mayonnaise, soy sauce, pomegranate juice or champagne.

Turkey marinade can be made from mustard and soy sauce.

• Number of servings: 5
• Preparation time: 24 minutes
• Cooking time: 30 minutes

Soft turkey in marinade

We offer you a very simple recipe for poultry breast or thigh steaks.

1. Grate the onion or pass it through a meat grinder. Mix it with sparkling water, olive oil, adjika, salt and spices.
2. Cut the turkey fillet into pieces 2-2.5 cm thick, cover them with cling film and beat them with a hammer.
3. Dip the pieces in the marinade, then put them in the refrigerator for 24 hours.
4. 1 hour before cooking, add ketchup to the sauce and stir the meat.
5. Bake the dish in the oven at 190°C for 30 minutes.

Serve the dish with vegetable salad.

Marinade for turkey in the oven

Meat marinated in aromatic sauce, has a bright taste.

Ingredients:

• turkey leg – 1 pc.;
• pomegranate juice– 60 g;
• balsamic vinegar-60 g;
• soy sauce -60 g;
• lemon juice – 15 g;
• Provençal herbs - to taste;
• ground pepper and salt - to taste.

1. Remove the skin from the leg, cut the meat into large pieces weighing 50-80 g. The bone can be put in the refrigerator to later make broth from it.
2. Mix meat with salt, herbs and spices.
3. Combine soy sauce, pomegranate and lemon juice in a bowl.
4. Pour the marinade over the meat and place it in the refrigerator for 3 hours.
5. Place the pieces in a baking bag and pour in the sauce. Tie the edges of the bag and make holes for steam to escape.
6. Bake the dish for 40 minutes in an oven preheated to 180°C.

The dish goes well with salted vegetables.

Turkey marinated in champagne

We invite you to prepare beautiful dish for the festive table.

Ingredients:

• turkey – 1 pc.;
• oranges – 3 pcs.;
• champagne – 1 bottle;
• butter – 120 g;
• lemon zest – 60 g;
• ground ginger– 60 g;
• Provençal herbs - to taste;
• salt - to taste.

1. Mix herbs, zest, ginger and salt.
2. Rub the turkey with spices inside and out and leave for 3 hours.
3. Place the bird in a tight bag and fill it with champagne. Place the dough in the refrigerator for 12 hours.
4. Cut 1 orange into cubes and stuff the turkey. Sew up the hole or pin it with toothpicks.
5. Brush the bird with oil, place it in the pan and cover with a lid. Bake it at 300°C for 2 hours. After that, open the pan and cook the bird for another 1 hour. Periodically baste the carcass with the released juice.
6. Cut the remaining fruit into rings and place them on the turkey. Turn off the heat and leave the bird in the oven for another 10 minutes.

Serve the dish hot.

The main thing in preparing a turkey baked in the oven is to achieve juiciness and tenderness of the meat. To do this, it is marinated, stuffed, and stuffed.

One of common mistakes housewives is to lower the temperature in the oven. As a result, the poultry meat dries out, becomes tough and dry.

Turkey should be baked in the oven at a temperature of at least 180°C. Also, this bird loves baking sleeves and foil. It turns out much juicier in them.

How to cook turkey:

Whole carcass:

Pieces on the bone.

Oven-baked turkey will taste better if you use a fresh carcass of a young bird. Therefore, it is not recommended to purchase meat in advance and freeze it. The age of the bird when purchased can be determined by the color of its skin. It should be light and thin. If you purchase not a carcass, but semi-finished pieces, then when cut, the meat should be moist and shiny, without dried crusts. When pressed with a finger, the hole is quickly restored.

If a frozen carcass is used, then to preserve the taste and nutrients, it is better to thaw it slowly. To do this, place it in a cup and place it at the bottom of the refrigerator at least a day before preparation. You can’t put meat straight into the oven. Mandatory treatment and washing are required; feathers may remain on the skin. For the same reason, you should not buy ready-made semi-finished products, for example, turkey rolls, cutlets, marinated meat. It’s tastier and safer to cook meals completely yourself.

A whole turkey carcass baked in the oven is often stuffed. You can use vegetables, fruits, cereals, mushrooms and other products as filling. You should never stuff a carcass in advance, as the contact of meat and filling provokes the growth of bacteria. It is better to do this immediately before sending it for baking.

Recipe 1: Turkey in the oven “Christmas”

A simple recipe for making a whole turkey carcass baked in the oven. The meat turns out juicy, the bird is covered with an appetizing crust. At the same time the sauce is being prepared. Despite the name, the dish will do not only for the Christmas table, but also for any other celebration.

Required Ingredients

Turkey carcass up to 4 kg;

Butter 100 gr. + 30 for lubrication;

Salt pepper;

50 ml wine;

1 carrot;

1 celery.

Cooking method

Add softened butter and grind well. Wash the carcass thoroughly. It is not recommended to use large birds for this recipe as there is no pre-soaking involved. Gently push the skin away from the sternum, fill with prepared butter. Lubricate the skin and cavity with the remainder. Rub the top of the carcass with salt and pepper, and also process the inside.

Wash the lemon, cut it into 2 parts and put both halves inside the carcass. Cross your legs, make cuts on opposite sides and tuck them in. Place the turkey in the oven for half an hour at 220°C. Then remove, reduce the temperature to 180 °C and cook for about 2.5 -3 hours. Every 30 minutes you need to take the bird out and water it with the released juice.

While the turkey is roasting in the oven, you can prepare the base for the sauce. Cut celery and carrots into pieces, add 0.7 liters of water and boil until full readiness, you can boil it slightly. Cool without draining. After cooking the carcass, there will be oil in the mold. It needs to be added to boiled vegetables in any proportion. The more, the richer and more flavorful the sauce will be. Season everything with salt, pepper and blender. You can add herbs and spices to taste.

Recipe 2: Turkey in the oven “Juicy” with fruit

Turkey baked in the oven according to this recipe requires pre-soaking in brine for a day. This gives the meat extra juiciness and reduces cooking time. The carcass size can be any, but it is better not to use large birds over 6 kg.

Required Ingredients

Turkey carcass;

150 gr. butter;

For brine per 1 liter of water:

Bulb;

0.04 kg salt;

0.03 kg sugar;

10 peppercorns.

For filling:

Walnuts;

Prunes.

Cooking method

A day before cooking turkey baked in the oven with fruit, you need to marinate it. For a medium-sized bird, you need to prepare about 4-6 liters of brine. To do this, pour water into a saucepan, add salt, spices, and chopped onions. Bring to a boil, cool. Rinse the carcass and remove any remaining feathers from the skin. Place the bird in the brine; it should completely cover the carcass. Place in a cool place.

After marinating, remove the carcass from the brine and allow the liquid to drain. Meanwhile, prepare the green butter. To do this, chop the greens and mix with softened butter. Place this mixture under the skin of the carcass. Place a filling of chopped apples, nuts and dried fruits inside. Tie your legs together. Grease the carcass with butter or vegetable oil and place in the oven at 180 °C. Baking time depends on size, but usually takes at least 3 hours.

To make the meat juicier and the crust more appetizing, you need to periodically remove the carcass and lubricate it with the released juice.

Recipe 3: Turkey fillet in the oven with sour cream sauce

Turkey fillet baked in the oven with sour cream turns out very tender and juicy. You can use both the flesh from the thighs and the breast. But it’s better not to combine them together, since their cooking times are different and the breast may turn out dry.

Required Ingredients

Fillet 1 kg;

200 gr. sour cream;

50 ml soy sauce;

3 cloves of garlic;

3 tomatoes.

Cooking method

Prepare a filling from sour cream, soy sauce and garlic. Cut the meat. You can cook turkey fillet baked in the oven either in small pieces or in portions. You can also bake large pieces for slicing. It's all a matter of taste. You will only need to increase or decrease the cooking time. Place the fillet in a mold, pour the sauce over it, put tomato rings on top and bake until done.

Recipe 4: Turkey fillet in the oven with adjika

To prepare a turkey baked in the oven according to this recipe, you will need a sleeve. But if you don’t have it, you can use foil. The meat is prepared very simply and requires a minimum of ingredients, suitable for any side dishes.

Required Ingredients

Fillet 0.8 kg;

Spicy adjika 2 spoons;

4 cloves of garlic.

Cooking method

Stuff fillet pieces with cut garlic cloves, add salt and generously grease with adjika on all sides. Place in a sleeve, close and make a puncture at the top to allow air to escape. Place in the oven. Bake for 40 minutes at 190°C. Then the sleeve can be cut and the meat thoroughly fried until golden brown.

Recipe 5: Turkey drumstick in the oven with bacon and fennel

A recipe for incredibly tasty and juicy turkey drumsticks baked in the oven with aromatic fennel. If someone does not like this spice, you can use any other one to your taste. The dish is prepared immediately with a side dish of potatoes, carrots and tomatoes.

Required Ingredients

Drumstick 5-6 pieces;

Bacon for wrapping;

Bunch of fennel;

0.8 kg of potatoes, preferably small ones, the size of an egg;

2 carrots;

5-6 small tomatoes;

2 cloves of garlic;

0.5 lemon;

50 ml oil;

Cooking method

First, let's prepare the marinade. For this, chop the garlic, grind with lemon juice, add salt. Rub the washed and dried shin with marinade and leave for 2-3 hours. At this time, prepare the vegetables. Peel the carrots and cut each one lengthwise into several strips. Peel the potatoes and use them whole, just like the tomatoes. If the tubers are large, then you can cut them into 2-4 parts.

Wrap each drumstick with 2-3 strips of bacon. Place in the center of the mold, arrange the prepared vegetables around, add salt and sprinkle with chopped fennel. Drizzle oil on top of vegetables. Cover the pan with foil and place in the oven for an hour at 190°C. Then remove the foil, increase the temperature to 220 °C and bake until golden brown.

Recipe 6: Turkey drumstick in the oven with prunes and garlic

To prepare turkey drumsticks baked in the oven, you will need not very large legs, which it is advisable to marinate for several hours in advance. The number of products is arbitrary. The dish is prepared immediately with a side dish of vegetables.

Required Ingredients

Prunes;

Potato;

Carrot;

Sour cream;

For the marinade:

Pineapple juice;

Soy sauce.

Cooking method

You can use orange juice instead of pineapple juice. Add soy sauce to it in a ratio of 1:5. Pour over the legs and leave for at least 2 hours. Cut the garlic and prunes into small pieces. Vegetables can also be prepared, peeled, and cut in advance. Remove the drumstick from the marinade, make small cuts and stuff with pieces of prunes and garlic. Add some salt to the vegetables. Place the legs in the pan, placing vegetables between each other.

Now you need to mix sour cream with the remaining marinade 1:1 and pour on top of the dish. Bake until done in the oven at a temperature of 180-190 °C.

Recipe 7: Turkey breast in the oven “Home-style boiled pork”

Many people buy boiled pork in the store, but in fact it is very easy to cook at home. Easy recipe turkey breast baked in the oven. The amount of meat is arbitrary. You can bake the whole breast or half at the same time.

Required Ingredients

Turkey breast;

Mayonnaise;

Seasoning for meat;

Cooking method

Peel the garlic. Cut each clove into 2-3 parts. Stuff the breast with pieces of garlic. Prepare the marinade: mix mayonnaise with salt or seasoning. Generously coat the prepared breast with the resulting sauce. Leave for at least 4 hours, or put in the refrigerator overnight. Then put the piece in a refractory dish and bake in the oven until cooked.

If you are using a large piece of breast (from 1 kg), you can use a baking sleeve. But you don’t need to completely cook the meat in it. Still, turkey boiled pork baked in the oven turns out tastier when fried. Therefore, after 1-1.5 hours the sleeve can be removed or simply cut and bent to the sides.

Recipe 8: Turkey breast in the oven with mushrooms

Recipe for amazing oven baked turkey mushroom rolls. The dish turns out tasty, beautiful, ideal for festive tables. The recipe uses fried champignons, but can be made with absolutely any mushrooms, even pickled ones.

Required Ingredients

5 pieces of breast, palm-sized, 1.5 cm thick;

300 gr. champignons;

Bulb;

Black pepper;

Oil for frying mushrooms;

100 ml broth;

A clove of garlic.

Cooking method

Fry the mushrooms in a frying pan with onions in a small amount of oil, add salt and pepper. Beat the fillet through the cellophane with a hammer. Salt and pepper on both sides. Place mushrooms on a piece, roll it up, and secure the edge with a toothpick. Do this with all pieces of meat. Place the rolls in the mold. Mix mayonnaise with broth, add crushed garlic and pour over rolls. Bake until done. Before serving, remove the toothpicks and cut the rolls into pieces.

Recipe 9: Turkey thigh in the oven with pineapples “Accordion”

Pineapples are a great addition to any meat, including turkey. The dish turns out juicy and incredibly aromatic. To prepare a turkey baked in the oven with pineapples, you will need a thigh. This part of the carcass tastes like beef, but is much lighter and more tender.

Required Ingredients

2 turkey thighs;

Canned pineapples 6 rings;

Mayonnaise 100 gr.;

Cooking method

In a liter of water, dilute a full spoon of salt with a mountain, lower the thighs and let stand for a couple of hours. More is possible. If desired, you can add any spices to the brine. But you shouldn’t overuse it, as garlic and pineapple will add their own special flavor to the dish. There is no need to remove the skin from the thighs for this dish.

Mix mayonnaise with chopped garlic and set aside. Remove the thighs from the brine and dry with a towel. Cut the pineapple rings in half. Now you need to make 6 deep cuts to the bone in each thigh on the fleshy side. If the turkey was small, the thighs were small, then less is possible.

Salt the meat, thoroughly grease it with mayonnaise, working well into the resulting pockets. Then insert a pineapple slice into each. It may not fit entirely, that’s okay, that’s how it should be. If mayonnaise sauce left, then you can water it from above. Place the thighs in the pan, cover the top with foil and bake at 180°C for 1.5 hours.

Recipe 10: Turkey thigh in the oven, Italian style

This savory oven roasted turkey thigh is prepared with a blend of Italian herbs. Ideal with pasta, vegetables, potatoes. But it can be used for slicing, just like boiled pork. But to do this, the thigh will need to be cooled and the bone removed.

Required Ingredients

Turkey thigh 1 pc.;

Spoon of Italian herbs;

spoon of honey;

2 spoons of soy sauce;

Olive oil for lubrication;

Cooking method

The main thing in this dish is to use quality honey and let the meat marinate well. To do this, melt the honey, add soy sauce and a little salt. On the thigh on both sides, make cuts 2 cm deep at the same distance between each other. You can chop it into strips or crosswise to create squares on the surface. Coat the inside of the cuts with sauce, and spread the remainder over the surface. Then pour into the slots italian herbs. There is no need to sprinkle the outside; the spices will burn during cooking. Leave the meat to marinate for 3-4 hours. Then put it in a mold, brush the top with olive oil and bake in the oven until done.

Recipe 11: Turkey breast in the oven with buckwheat and vegetables

Housewives rarely cook cereals in the oven, but in vain. It is in it that they turn out unusually tasty and immediately solve the issue with the side dish. Turkey fillet baked in the oven with buckwheat is very simple to prepare, but still has a decent taste. You can cook it similarly with rice.

Required Ingredients

0.8 kg fillet;

Buckwheat 2 cups;

5 tomatoes;

3 bell peppers;

Bulb;

Salt pepper;

50 gr. vegetable oil.

Cooking method

Rinse the buckwheat, drain the water and pour into deep form for baking, smooth out. Add 400 gr to the cereal. salted water. If there meat broth, then you can use it. Cut the turkey into small pieces, like for goulash. Cut the pepper into cubes and mix with the meat. Add salt, pepper, mix thoroughly. Spread the meat mixture over the buckwheat in an even layer. Cut the tomatoes into thick 0.5 cm rings and place them on top of the meat. Lightly salt the top and brush with vegetable oil. Place in the oven for 30 minutes at 190°C, then reduce to 170 and cook for another 15 minutes.

Turkey baked in the oven - tricks and useful tips

To ensure that a turkey baked in the oven is juicy and tender, you need to grease the meat under the skin, not the skin. The skin on the brisket easily moves away and allows you to add a sufficient amount of butter, sour cream or mayonnaise. The skin is lubricated for delicious crust.

When cooking turkey, a lot of juices and fat accumulate in the pan. You can make sauces from them and add them to side dishes. And if on this moment cannot be used, the mass must be placed in a container and placed in the freezer. It can be used in any dish, including fillings for feasts.

Turkey meat will be much tastier if you add a little sugar to the marinade. You can also use honey.

Don't know how long to cook a bird? Do the math! Every half kilo requires 18 minutes of cooking in the oven at an average temperature of 180-200. The filling also needs to be taken into account when calculating.

To make the bird tender and juicy, you can simply place it in the pan with the breast down. Of course, the appearance of the carcass will suffer a little from this, but you don’t have to worry that the meat will turn out dry.

To prevent the ends of the legs from burning and to have an attractive appearance, they can be wrapped in pieces of foil. It is better to hide the wings in the slots of the carcass.

AND main secret a delicious, oven-baked turkey is still about the quality of the meat. If it is old or has been defrosted several times, then no recipe will help you prepare it. royal dish. And young and fresh poultry will be delicious with any sauce or even without it.