Is it possible to marinate a turkey for 24 hours. Juicy and soft fillet with onion sauce in a slow cooker

If pork skewers seem too fatty to you, beef skewers are tough, chicken kebabs are dry, lamb kebabs are specific, try cooking it from turkey. This meat is considered dietary, its energy value low, so that the barbecue from it will not be too heavy. At the same time, it will turn out quite juicy and very satisfying. At the same time, it will cost much cheaper than pork or beef skewers. In terms of taste, it will not yield to them, of course, if it is properly prepared. The main preparation is to marinate the meat. Marinades for turkey skewers are diverse, so choosing the one that best suits your taste is not difficult.

How to marinate a turkey

Even from the very the best meat fail to make tasty and juicy barbecue if you do not know the rules of its preparation. If you not only break the technology, but also choose a low-quality product, the finished dish will almost certainly not meet your expectations. To make your picnic a success, be sure to read the tips on how to choose a turkey for barbecue and marinate it correctly.

Frozen meat and generally frozen meat are not taken to the barbecue. The fact is that when it is defrosted, the structure of the meat is disturbed, the product loses some of the moisture, which is why ready-made dishes from it turn out to be less juicy than those made from fresh meat. If you are buying a turkey for barbecue, opt for fresh or chilled meat. But from what part of the bird this meat will be is already a matter of taste.
Cut the turkey into shish kebabs in medium-sized pieces. It is best to make pieces about 5 cm in size. In this case, they will have time to completely fry before they start to burn, and at the same time remain quite juicy.
Before cooking a barbecue, any meat must be marinated, and the turkey is no exception. The acid contained in the marinade prevents the protein from folding, and if the meat does not have time to soak in the marinade, it will become tough very quickly when grilled on coals. It usually takes 2 to 8 hours to marinate a turkey, sometimes it even takes a little less time. Marinating time depends on the size of the pieces and on the composition of the marinade.
As already mentioned, most turkey marinades contain acidic foods. They are able to react with aluminum, resulting in the formation of a harmful substance. In order not to harm yourself and other picnic participants, marinating meat in aluminum dishes is unacceptable. It is much better to use enameled, stainless, glass or ceramic containers for this.
If you marinate a turkey under pressure, it will be ready for charcoal roasting much faster.
Salt draws liquid out of the food, for this reason meat is added to the barbecue shortly before stringing it on skewers. Otherwise, the barbecue may turn out dry.

The general principles for preparing turkey skewers will remain the same, no matter which marinade recipe you choose, but marinating time most often depends on the composition of the marinade.

Marinade for turkey barbecue on kefir with pepper

turkey meat - 2 kg;
kefir - 0.5 l;
onions - 0.5 kg;
bell pepper - 1 kg;
tomato paste - 100 ml;
salt, a mixture of ground peppers - to taste.

Cooking method:

Wash the turkey, pat dry with a towel. Cut into pieces of about 40–50 g. Make sure that the skin does not hang from any piece, as it will almost certainly burn when frying meat on coals.
Rub the pieces with the pepper mixture.
Peel the onions, cut them into rings. It is better to take a medium-sized onion so that the rings are neat. Their thickness should not be too small, the optimum is about 3 mm.
Wash the pepper, cut, remove the stalk and seeds. Cut the flesh of the pepper into pieces about 3-4 cm in size.
Mix tomato paste with kefir to get a homogeneous composition.
Put pepper and onion to the meat, stir everything with your hands so that the vegetables are evenly distributed.
Pour kefir sauce, mix well again.
Cover the container with a turkey with a lid or a plate, put it in the refrigerator.

Turkey meat marinated in kefir can be grilled on coals after 3-5 hours. Remember to salt the meat before frying. Stringing it on skewers, alternate pieces of turkey with pieces of pepper and onion rings - in this case, the kebab will turn out not only tastier and more aromatic, but also more beautiful, especially if you use bright red or yellow peppers.

Marinade for turkey barbecue with mayonnaise

turkey fillet - 2 kg;
mayonnaise - 0.3 l;
table vinegar (9 percent) - 50 ml;
onions - 0.5 kg;
seasoning for barbecue - to taste.

Cooking method:

Rinse the turkey fillet in running water, dry with paper towels. Cut into pieces suitable for the size of the barbecue.
Put the mayonnaise in a bowl, pour in the seasoning, pour in the vinegar. Stir until a homogeneous consistency is obtained.
Remove the husks from the onions, cut them into thin half rings. Put in mayonnaise and mix.
Pour the prepared turkey meat with the resulting marinade. Mix everything thoroughly so that the sauce covers each piece.

In the marinade prepared according to this recipe, you need to keep the turkey for 2-4 hours. This will be quite enough to make the kebab from it tender and juicy. It is not necessary to salt the meat before cooking, since both mayonnaise and complex seasoning for barbecue already contain salt.

Turkey Marinade with Lemon Juice and Soy Sauce

turkey - 2 kg;
lemon - 2 pcs.;
soy sauce - 100 ml;
onions - 0.5 kg;
black ground pepper- taste;
dried marjoram - to taste.

Cooking method:

Prepare the turkey meat by removing the bones, washing and drying it, then cutting it into pieces 4 to 5 cm in size.
Mix pepper with marjoram. Sprinkle the meat with the resulting mixture, stir well so that the spices are evenly distributed, covering each piece.
Remove the skin from the onion. Cut the onion into small pieces.
Wash the lemons, squeeze the juice from them into a clean bowl, cut in half.
Grate the zest on a special grater - you need a little, about a teaspoon. Put the zest in lemon juice.
Pour soy sauce into a bowl with lemon juice, mix.
Add chopped onion to the sauce.
Put the turkey pieces in the sauce, mix everything well.
Cover the bowl with a plate, place a weight on top.

Marinate turkey in lemon juice and soy sauce for 2-4 hours. She should stand at this time in a cold place. Salting the marinade is not necessary, as the soy sauce will already make the meat salty enough.

Marinade for turkey barbecue with kvass and honey

turkey meat - 2 kg;
honey - 100 g;
bread kvass - 1 l;
sweet pepper - 0.5 kg;
onions - 0.5 kg;
salt, seasonings - to taste.

Cooking method:

Cut the turkey meat into pieces of 5 cm, after washing and drying it.
Peel the onion and cut it into rings of medium thickness.
Wash the peppers, cut off their stems. Cut the peppers into rings about the same thickness as the onions.
Melt honey to a liquid state, pour into a bowl with meat, mix well.
Add seasonings and vegetable rings to the meat, mix gently.
Pour everything with kvass and put it in the refrigerator for 2-4 hours.

The recipe for this marinade is called Russian. Kvass is a great alternative to vinegar or wine, giving turkey skewers a very pleasant taste.

Marinades for turkey skewers are not the same, and they affect the taste and aroma of meat. If you want to find best taste, you can try to cook barbecue using different marinades, and then stop choosing one.

Oven-baked turkey is a very tasty dietary meat. But not every housewife knows how to cook it correctly. Often, from prolonged exposure to high temperatures, the meat dries up, losing its taste. To prevent this from happening, you must be able to choose the right marinade for the turkey in the oven.

Turkey meat has a neutral bland taste, so the bird must first be marinated. Marinadic should be prepared in such a way as to reveal, emphasize the taste of the dish, make it juicy and soft. In addition, the turkey in the oven can be baked both whole and in parts. This circumstance must always be taken into account, because. different parts have their own characteristics. For baking, use the drumstick, neck, thigh, wing, breast. Below are the recipes delicious marinades for the turkey.

Marinade with citrus notes oranges will give the meat a unique flavor, delicate taste and juiciness.

Ingredients:

Turkey carcass weighing 6-7 kg;
2 oranges;
5 garlic cloves;
450 gr. red onion;
1 tsp seasoning mixes for chicken;
3 tsp table salt;
1 tsp black freshly ground pepper;
1-2 sprigs of sage.

Cooking process:

For cooking turkey orange marinade it is better to use a fresh carcass of a young bird.

Rinse the carcass, dry thoroughly with paper towels inside and out.
Peel, cut onions in half rings. Lightly press the garlic cloves with the side of the knife, remove the husk, chop finely.
Wash oranges hot water(you can even pour boiling water over) to wash off the wax coating from the surface. Cut the fruit into random pieces of medium size, without removing the skin. Cut the sage branches with a knife.
Mix all the chopped ingredients (oranges, onions, sage), add seasoning, salt, black pepper. We mix everything thoroughly.
Put the prepared bird breast up on a special baking sheet with a wire rack at the bottom. Fill the cavity of the carcass with fruit and vegetable mass.
Rub the turkey on top with salt and pepper, cover tightly with foil, put in an oven preheated to 180 degrees.
For the first 2 hours, bake the bird under foil. Then we remove it, continue to bake for another hour and a half, periodically watering the carcass with the secreted juices.
Before the end of cooking, check the dish for readiness. To do this, we make a puncture with a knife, look at the transparency of the juice that stands out. If it is transparent, the bird is ready; if it is slightly cloudy, it means that the carcass inside is still damp. If the product is raw, then the cooking process is extended for another half hour.

The finished turkey in orange marinade is removed from the oven and served on the table. If serving is not planned immediately, then the carcass can be covered with foil so that the dish stays hot longer.

The turkey thigh in the oven is very juicy and fragrant. It can be served both warm and cold. Baked poultry is used for slicing or served with various cereal or potato side dishes.

1 -1.3 kg turkey thigh;
3-4 garlic cloves;
3 tbsp soy sauce;
2 tbsp vegetable oil;
2 tsp balsamic;
2 tbsp lemon juice;
2-3 tbsp mustard.

Cooking process:

We take a turkey thigh, wash it, dry it. By producing sharp knife cuts, slightly open the meat with a book. If desired, you can cut the bone.
We clean the garlic, pass it through a garlic press. Squeeze juice from lemon. Mix balsamic, soy sauce, garlic, lemon juice, black pepper. Mix the mass, beat until emulsified.
According to the same recipe, you can cook a marinade for a turkey drumstick in the oven.
We generously grease the meat with the composition, smearing all the cuts. On the front side, thoroughly lubricate the thigh under the skin. We make sure that the garlic does not remain on the skin, because. it will burn while baking. Lubricate the inner side of the thigh with a little table mustard.
We roll the thigh with the skin outward, tie it with threads. We leave the turkey in the marinade for at least 3-5 hours, you can even overnight.
Then we shift the roll seam down into the sleeve for baking, tightly tying the edges of the bag. Set to bake at 180 degrees for 60 minutes.
After an hour, we cut the package, bake the bird for another half hour, periodically pouring it with the secreted juices.
WITH finished meat remove the threads and, laying on a serving dish, serve.

From the turkey breast in the oven, you can cook delicious, and most importantly, diet dish. The highlight of the recipe is a very simple marinade that will make dryish meat juicy and tasty.

Cooking Ingredients:

1 kg turkey breast;
30 ml lemon juice;
300 ml of 1% kefir;
salt, curry, pepper mixture to taste.

Cooking process:

Before marinating, we thoroughly wash the meat, dry it, make several punctures with a knife. Thus, the composition will penetrate inside, and the meat will be completely marinated.
Mix kefir with lemon juice, salt, spices. We lower the breast into the kefir-lemon mixture, leave it for 3-4 hours. If the piece of meat is not completely immersed, then after an hour and a half we turn the piece over to the other side.
We wrap the pickled breast in front of the oven with foil, adding a little marinade. We tightly wrap the turkey so that the juice does not run out, bake in the oven in foil for half an hour at 200 degrees.

Such meat can be supplemented with salads, sandwiches or canapes.

Turkey wing is mainly used for rich soups or broths. But if they are properly marinated from baked turkey wings in the oven, it will turn out very tasty and nutritious dish. Thanks to the marinade for the wings, they are beautifully browned and juicy. The spices in the composition help to reveal the rich taste and give the bird a delicate aroma.

Cooking Ingredients:

400 gr. turkey wings;
1 tsp salt;
2 tbsp olive oil;
1 tsp ground mixture of peppers;
400 ml of pure water;
1 tsp garlic granules;
0.5 tsp dried basil;
2 tbsp sun-dried tomatoes;
0.5 tsp sweet paprika.

Cooking process:

First you need to prepare the wings. If the wings are not trimmed, then we remove the thin extreme phalanx. It is not suitable for baking, but it is great for cooking broth. The two remaining phalanges are cut into two parts along the joint. Wash the meat thoroughly and dry well.
We put the finished wings in a baking dish with sides, pepper, salt. Top with basil, sweet paprika and dry garlic. Drizzle with olive oil, add sun-dried tomatoes. We fill the bird cold water With salt. The water level should cover half of the wings. Similarly, you can marinate turkey drumsticks for baking in the oven.
We close the form with a sheet of foil, put in a cold oven. Turn on the heat to 200 degrees, bake for 40 minutes. After removing the foil, bake for another quarter of an hour.
After the blush appears, remove the form from oven. Serve tender turkey wings hot or warm, lightly sprinkled with lemon juice. Rice or stewed vegetables can be served as a side dish.

What is the baked turkey thigh fillet in yogurt marinade worth. The marinade for the fillet plays a key role in this recipe, because. it gives the dish a multifaceted taste, makes the fillet soft.

Cooking Ingredients:

1 - 1.2 kg turkey thigh;
100 ml of yogurt (can be replaced with sour cream);
1 lemon (zest and juice);
1 tsp table mustard;
50 gr. butter;
1 sprig of rosemary and;
1 head of garlic;
50 ml of olive oil;
salt pepper to taste.

Cooking process:

We thoroughly wash the meat, dry it, remove the bone. We make shallow cuts or punctures over the entire surface. Rub the turkey thigh fillet with a mixture of salt and pepper.
To prepare the marinade, grind spices in a mortar, add mustard, zest and juice of a whole lemon. We also send a few cloves of garlic cut into slices, olive oil. We mix everything with a pestle.
Generously rub the meat with the marinade, wrap it in a tight plastic bag, seal it tightly, and marinate for 3-4 hours on the shelf of the refrigerator. After marinating, we remove the bag, and rub the meat with yogurt so that the product gets into each incision.
Cold butter cut into small cubes, placed in each cut and puncture. The oil will give the fillet additional juiciness and a soft creamy flavor.
We put coarsely chopped cloves of the remaining garlic in the baking sleeve, place the turkey fillet, pour the remaining marinade. We fasten the ends of the package tightly with staples. Place the sleeve on the baking sheet with the seam up.
We bake the turkey thigh fillet in the oven in the sleeve at 200 degrees for 20 minutes. Then we reduce the temperature to 160 degrees, cook the turkey fillet in the oven for another half hour. When the meat is cooked, open the package. We move the edges, keep the dish in the oven until it forms golden brown. Bon appetit everyone!

Turkey meat, like chicken, refers to products diet food. To save beneficial features this bird, it is necessary to bake or fry it without adding animal fats. The basic rule of cooking is turkey meat for heat treatment should be room temperature. Therefore, if the turkey was marinated in the refrigerator, you need to get it about an hour before cooking.

Recipes are for 1 kg of poultry

Simple marinade for turkey

Garlic - 1 head
Olive oil - 50 ml
Salt, black pepper - to taste
curry, marjoram, oregano, nutmeg- taste

Rinse the turkey and pat dry with paper towels. Grind the garlic and mix with oil, salt and spices. Let the marinade stand for 15 minutes, then coat the bird with it, wrap the turkey in polyethylene and leave to marinate for 1 hour.

Whole Turkey Marinade with Garlic and Lemon

Garlic - 1 head
Olive oil - 100 ml
Lemon - 1 pc.
Curry, thyme, coriander, rosemary - to taste

Mix lemon juice, olive oil and garlic with a blender. Using a large syringe, inject the marinade under the skin and into all parts of the turkey carcass. Massage the bird thoroughly, place it in plastic bag and put in the refrigerator overnight. Then remove the turkey from the bag, remove excess marinade from it, rub the bird with salt and pepper, sprinkle with spices.

Marinade for turkey on kefir

Kefir - 1.5 cups
Salt, black ground pepper - 1 teaspoon each
Basil, rosemary - to taste

Marinate the turkey in a mixture of kefir, pepper and spices. Leave for 3 hours. Then salt and you can start cooking.

Honey turkey marinade

Water - 1/2 cup
Soy sauce - 4 tbsp. spoons
Honey - 1 tbsp. spoon
Garlic - 5 cloves
Parsley - 1 bunch

Grind garlic and parsley, mix thoroughly with other ingredients. Soak the washed and dried turkey in the marinade for a day, sometimes the bird should be turned over.

Marinade for turkey with pineapple

Soy sauce - 2 tbsp. spoons
Canned pineapples - 1 can
Garlic - 2 cloves
Salt, ground black pepper, white pepper, marjoram - 1/2 teaspoon each

Chop garlic and mix with juice canned pineapple, soy sauce and spices. Pour the marinade over the turkey and refrigerate for 2 hours. You can stuff a bird with pineapple fruits, or you can make a sauce from them by chopping and mixing with the rest of the marinade and 2 teaspoons of starch.

Marinade for turkey with pomegranate juice

Pomegranate juice - 1/2 cup
Black balsamic vinegar- 20 ml
Salt, black pepper - to taste
Juice of 1 lemon
Water - 0.5 l

Mix everything in a deep bowl and marinate the turkey for a couple of hours. In such a marinade, the bird can even be stewed.

Marinade for turkey with mustard

Soy sauce - 2 tbsp. spoons
Mustard - 1 teaspoon
Garlic - 3 cloves
Olive oil - 2 tbsp. spoons
Coriander (grains) - 1 teaspoon
Allspice - 5 peas

Crush the garlic and peppercorns in a mortar, mix with the rest of the ingredients. Rub the marinade over the turkey and leave for 1 hour.

Turkey meat is in special demand among housewives for its tenderness and dietary properties. Turkey breast recipes have many options, among which there is sure to be one that will appeal to all households.

If a novice cook, for some reason, dried out the fillet during cooking, then the situation can be saved by serving ready meal creamy or sweet and sour sauce.

400 g of turkey fillet is washed, cut into small pieces and dried with paper towels. If the meat is frozen, then it must be kept in warm water until completely defrosted, not forgetting to periodically change the liquid.
The prepared pieces are laid out in a bowl, sprinkled with salt, pepper and spices. Leave to marinate for ten minutes.
Half a kilogram of potatoes is cut into rounds or pieces equal to meat. Then they are laid out in an even layer in a form, salted, peppered.
At the bottom of the form is poured not a large number of liquid so that the potatoes become soft during baking and soaked with the aroma of meat and spices.
A large onion is peeled and cut into thin half rings, which are evenly distributed over the potatoes.
A layer of turkey is laid out on top. The form is covered with a lid or foil and baked at 200 ° C for one hour. Ten minutes before the end of cooking, the lid or foil is removed to obtain a delicious crust.
If desired, the dish can be sprinkled with grated cheese.

Juicy meat in tomato-cheese sauce

350 g of washed and dried meat is cut into cubes.
Carrots are washed and cut in the same way.
A deep frying pan is heated with vegetable oil. Meat and carrots are laid out in it, fried until golden brown.
The medium-sized onion is peeled, cut into half rings and added to the meat. Roasted for five minutes.
Three teaspoons tomato paste mixed with a glass of water and poured into the pan. Everything is covered with a lid and left on low heat to simmer for 20 minutes.
Large juicy Bulgarian pepper is cleaned from seeds and stalk, cut into cubes and added to stew with vegetables. Everything is mixed and cooked under the lid for another five minutes.
four triangles processed cheese break down on small pieces and are added to the pan, kneaded with a fork and cooked for another ten minutes.
Salt, black pepper, a pinch of coriander are added. The ingredients are mixed, the fire is turned off, the dish is left under the lid for five minutes.

Unusual salad of turkey fillet with cucumber

300 gr chilled boiled meat cut into small cubes.
A couple of small young cucumbers are washed and cut in the same way.
Two eggs are boiled and crushed as well.
A bunch of green onions finely chopped.
All ingredients are laid out in a salad bowl and mixed.
In a separate bowl, mix 200 ml of low-fat sour cream with three tbsp. spoons of soy sauce, chopped garlic clove and black pepper.
The salad is dressed with sour cream sauce, salted if desired and served.

You should not prepare the dish in advance, as the released juice from the cucumbers will spoil its appearance.

Recipe with mushrooms and cream

Turkey fillet goes well with fresh forest or artificially grown mushrooms. The dish turns out incredibly tasty, juicy, fragrant.

Forest mushrooms are pre-boiled or fried for 15 minutes, while champignons or oyster mushrooms do not need pre-cooking.

800 gr white meat washed, wiped and cut in any shape. Then it is fried in a saucepan in vegetable oil for five minutes.
A large diced onion and half a kilo of sliced mushrooms are added to the meat and sautéed for another five minutes.
After frying, 400 ml of fresh cream is poured into the fillet with mushrooms, brought to a boil. The gas is reduced, the saucepan is covered with a lid, where the ingredients are stewed for 40 minutes.
10 minutes before the end, the dish is salted.

Turkey breast in soy honey sauce

In a bowl, mix 4 tbsp. tablespoons of soy sauce with a couple of tbsp. spoons of liquid honey, 1 ½ teaspoons ground ginger, teaspoon of sweet paprika, 2 cloves of minced garlic, white and black ground pepper, teaspoon of balsamic vinegar.
Half a kilogram of turkey fillet is cut into portions, mixed with marinade and put in the refrigerator for infusion. The minimum marinating time is 25 minutes.
Large bell pepper or a couple of small peppers, cleaned of seeds and stalk, cut into thin strips.
A large onion - in half rings, carrots - on a coarse grater.
3-4 tbsp is poured into a frying pan with a thick bottom. tablespoons of vegetable oil.
The meat is leaned back in a colander, collecting the sauce in a separate bowl.
The marinated part of the turkey is fried in a pan for 4-5 minutes, stirring constantly. After it is laid out in a separate cup. The oily layer remains in the pan.
Onion and carrots are fried in the remaining oil for a couple of minutes, then bell pepper is added to them, continuing to fry for another 3 minutes.
Sauce drained from meat is poured into fried vegetables, pieces of meat are laid out. The fire is reduced to medium. The contents of the pan are stewed with constant stirring for about a couple of minutes, after which the gas is turned off. The dish is closed with a lid and infused for 10 minutes.

Juicy and soft fillet with onion sauce in a slow cooker

Cooking a soft and juicy turkey breast using a slow cooker is not at all difficult, you just need to follow the cooking steps in the order described.

700 gr meat cut into portioned pieces and put into a deep bowl.
4 large onions, peeled and cut into half rings. Mixed with meat.
Large carrots are grated and sprinkled with onions and meat.
Then 4 tbsp is poured into the bowl. spoons of soy sauce, black ground pepper and curry are added. Everything is mixed up.
Art. a spoonful of vegetable oil, the contents of the bowl are laid out on top.
The multicooker switches to the "Extinguishing" mode for 50 minutes. After half the time, the contents of the bowl must be mixed, and if necessary, add salt.
5 minutes before readiness, a bunch of finely chopped greens is added to the stew. If you need to get thick sauce, then the device is not closed with a lid for the remaining time.

Bake spicy breast in foil

About a liter of cold water is poured into the pan, in which st. a spoonful of salt. Then 1.5 kg of washed fillet without skin is placed in a salty liquid and aged for 2 hours.
After the time has passed, the meat is taken out, wiped with a paper towel and stuffed with pieces of garlic cloves.
In a bowl, mix a couple of tbsp. spoons spicy adjika from 2 tbsp. tablespoons of vegetable oil and half a teaspoon of red ground pepper.
Salted meat is rubbed with a burning mixture, after which it is wrapped in foil for baking and put in the oven, preheated to 200 ° C, for half an hour.
After the expiration of the time, the fire is turned off, and spicy dish left in a closed oven for 1.5 hours.

Ragout of turkey fillet with vegetables

Compound vegetable stew with turkey, you can add any vegetables in any quantity, and also use during cooking fresh mushrooms, improving the taste and health of the dish.

400 g fillet without skin is cut into a fairly large cube and fried in vegetable oil until a crust forms.
In a separate frying pan, an onion is sautéed, diced with carrots, grated or cut into circles. Then a young unpeeled zucchini and a couple are added to the vegetables. bell peppers. All ingredients are fried until tender.
800 gr is added to the stewpan to the meat young potatoes peeled and cut in a similar way, as well as 200 g of chopped cabbage. Everything is poured with water so that it reaches the top of the ingredients, brought to a boil. Close the lid and simmer over low heat for 20 minutes.
The contents of the frying pan are laid out in a saucepan. The stew is salted, peppered, 3-5 chopped garlic cloves, greens are added and simmered for another 15 minutes.

Recipe for chops

600 gr fillet without skin, bones and tendons is cut into slices across the fibers with a thickness of up to one and a half centimeters. Then each part, laid between the layers of the film, is lightly beaten off with a hammer.
In a bowl, medium-sized salt, ground pepper, a pinch of sugar and seasoning are mixed for chicken meat. Each chops is rubbed with the mixture. Meat with spices, folded in a bowl, poured cold cow's milk and left to marinate for an hour.
In a separate bowl, mix a couple of eggs with a small amount salt, another plate with sifted wheat or corn flour is placed next to it.
Wipe the marinated part of the chop with a paper towel, then roll successively in flour and egg. Place on a hot frying pan greased with vegetable oil.
The meat is fried on both sides until golden brown. Turning the piece over to the non-fried side, it is recommended to reduce the heat to medium, and close the pan with a lid.

Turkey breast rolls with garlic and cheese

2 turkey breasts cut into strips across the grain, beaten off and brushed with soy sauce.
Grate 50 g of hard cheese on a large cell of a grater, mix with a bunch of finely chopped greens.
The filling is laid out on chops, which are twisted in the form of rolls and fastened with a wooden toothpick.
The dish is fried on all sides until golden brown in a preheated pan with a non-stick coating.
In a separate bowl, mix 100 g of sour cream or unsweetened yogurt with finely chopped garlic clove and 50 g of cheese.
For each fried roll put a spoon sour cream sauce, cover the pan with a lid, turn off the gas. After ten minutes, the dish can be served on the table.

The breast is cut into portions, which are lightly beaten off, coated with a salt-pepper mixture and laid out on a greased baking sheet.
In a separate bowl, mayonnaise is mixed with garlic (based on one piece of meat - a tablespoon of mayonnaise and a clove of garlic).
The surface of the meat is smeared with a mayonnaise mixture, generously sprinkled with grated hard cheese on top.
The baking sheet is placed in an oven preheated to 180 ° C for 20-25 minutes.

Steak cooked in a pan

In a shallow bowl, mix 20 grams of olive oil with 30 grams of mustard seeds, 10 black peppercorns, a mixture herbs and salt.
Fresh turkey fillet, weighing 1 kg, is cut into pieces about 2 cm thick, which are lightly beaten with a hammer and rubbed with the prepared marinade.
Pickled meat is placed in the refrigerator for half an hour.
On a hot frying pan sunflower oil steaks are fried on both sides for 3 minutes until a delicious crust is formed. After frying, the gas is reduced, the pan is covered with a lid, the meat is brought to readiness.

Turkey Cooking Secrets

A roasted turkey with a golden brown crust will decorate any table, both festive and everyday. Being a symbol of Thanksgiving and Christmas, this bird, at least once, was on the table in every home. Fresh, properly selected meat and minor culinary skills are the key to cooking not only tasty, but also healthy dish.

The history of the turkey dates back to the time of the ancient Aztecs, who were the first to tame this unusual bird. But it is quite thermophilic, so not every country has the opportunity to grow it. Many regions of Russia are quite cool and local farmers are reluctant to start breeding turkeys.

Lean meat is dietary product. Its value lies in the presence of a large number of proteins, vitamins and other useful substances. Since turkey is difficult to grow in the climatic conditions of Russia, it is often necessary to use an imported product.

Everyone knows that fresh high-quality meat retains its properties for no more than two days, and if transported over long distances, there is a possibility of acquiring a product of poor quality and hazardous to health. That is why it is necessary to carefully choose the carcass for cooking.

Choosing a turkey: what to look for

Among the many recipes, we often forget about the most important thing - choosing the right ingredients. To get a quality product and protect yourself and your family, you should remember the basic rules regarding the choice of a turkey carcass:

Where to buy, in the market or in the store? Experienced chefs unanimously choose the market. Many will say that this is unsafe and unhygienic, but very often the quality and freshness of the market product is superior to the commercial one. Also, sellers in supermarkets often resort to various methods of increasing the weight of meat and improving it. appearance using various chemical additives. The same can be encountered in the market, but the probability is much lower.

If you are a non-vegetarian and eat meat regularly, then useful advice will get a personal seller. When visiting the market, you can easily choose a butcher you like with a good product. Easy communication and regular visits will do the trick: over time, the seller will remember you and will offer the best and freshest, and possibly provide home delivery.
When choosing a turkey, you should pay attention to the weight and size of the bird. Adults can reach 30 kg, but young birds weighing up to 10 kg have the most delicious and tender meat.

The skin of the carcass must be clean and free of feathers. A pale pink color, or slightly reddish, is a sign of a good fresh product. There should be no stains or damage on the surface. If the bird has a head, pay attention to the comb, it should be light, and the legs should be smooth and gray.
It is very important to be able to choose by smell. Thanks to the sense of smell, you can easily determine the quality. The smell should be pleasant and make you want to eat a juicy cooked piece of meat. The cleaned abdominal cavity should also not have foreign musty odors. Most the right way to check the freshness is to sniff "from the inside", piercing the breast with a heated knife, but neither in the market nor in the store will you be allowed to do this.
Check the elasticity of the carcass. It should not be flabby, but on the contrary - dense and taut. The fresher, the more it holds its shape. Bend your index finger and press the cartilage on the breast, making a shallow indentation. Within 60 seconds, the muscle should be completely aligned, and pressure marks should disappear. If the dent remains, then this meat is more than two days old.
When buying a frozen turkey, you should knock on it - a dull sound (like a stone) indicates that the carcass is frozen correctly and completely. If this is part of a bird, then the cut should be even and becomes bright when touched with a finger. It is important to properly defrost the carcass, this must be done as long as possible (for example, in the refrigerator). Although it will take more than a day, the meat will retain its quality and benefits.
When purchasing a fresh cut, pay attention to the cut: its color should not differ much from the outside, and the meat should feel slightly moist to the touch.
Carefully study the fat: it is white in industrial poultry, and yellow in domestic poultry. This is justified by the difference in feed. But a darker color also indicates the age of the animal: the older, the more yellow.

As you know, these birds begin to lay their eggs in early spring. Thus, the chicks are born in the period from May to June. The growing period to young individuals takes from 20 to 26 weeks (5-6 months). That is why the period of active clogging falls on October-December. During these months, you can be sure that you are buying a young quality carcass.

wild turkey

On the territory of Russia, it was not possible to acclimatize a wild turkey, which could become an excellent resource for hunting.

A wild turkey is several times smaller than an industrial one, an adult individual reaches no more than 6 kg in weight;
The bird looks skinny compared to the domestic one, and its pectoral muscles are very poorly developed.

Turkey Storage Rules: How to Keep Meat Fresh Before Cooking

An important factor in the preparation of a festive dish is proper storage meat:

The shelf life of the carcass is no more than two days, so you need to pay attention to the label and the tightness of the package;
In the market, you should not buy the product that lies in the sun. The carcass must be chilled and have all signs of freshness;
Due to the short shelf life, it is recommended to buy meat immediately before cooking. But if this is not possible, then you can store the carcass in the refrigerator for up to 5-7 days, after removing excess moisture with a napkin and wrapping it with foil;
Frozen turkey is usable for 12 months when stored at temperatures below -20 degrees;
Smoked poultry meat can be stored in the refrigerator for up to 30 days and has a special pleasant taste.

Such simple tips for storage will eliminate the likelihood of meat spoilage and preserve the quality, taste and benefits of the product.

Selecting the marinade and preparing the turkey for cooking

Before cooking a turkey, many treat it like meat: marinate it in onions and own juice or pour water with spices, but this is not correct. Soaking the bird in brine is an important cooking step. Is this procedure worth it? You can do without it and go straight to baking, but soaked in saline solution the meat will be more juicy and tender.

How to cook a juicy turkey

The familiar brine for canning vegetables differs from that necessary for cooking meat, and the processes are different. When soaking a turkey, the presence of salt causes the fibers and cells to fill with liquid (diffusion), and then denaturation (unwinding) of the proteins occurs, which prevents moisture from escaping back and adds juiciness to the bird.

Pickling in brine takes a long time, so you need to do this in advance (for example, soaking in the evening for cooking the next day).

To marinate a turkey you will need:

Carcass of a bird;
Large capacity (bucket or basin);
Water;
Salt;
Sugar and black peppercorns (optional).

For 1 liter of liquid, use a quarter cup of salt, a tablespoon of black pepper, 100 g of granulated sugar. Dissolving all the ingredients in cold water, it is necessary to pour the turkey with ready-made brine. The duration of marinating depends on the weight of the bird: for each kilogram of meat, 2 hours are needed. Thus, if the weight is 10 kg, it should be soaked for almost a day.

Before you cook a turkey in the oven, you must rinse the surface of the settled salt. After this procedure, muscle fibers retain a large amount of moisture even during thermal treatment. But if the dish is burnt, then it is unlikely to be saved.

How to cook soft turkey

Recipe soft meat quite simple: just beat it off, and it becomes much more tender. But this is not all methods, since this method is not suitable for whole piece meat, legs or wings. For lovers of soft meat, it is recommended to add one of the following ingredients to the marinade:

white dry wine;
lemon juice or acid;
apple cider vinegar;
crushed cranberries or currants;
Apple juice.

There are a lot of recipes for what can be prepared from turkey, the most important thing is not to overdo it with the ingredients.

Turkey is unique product. It can be cooked in parts: stew, boil, fry; from tender fillet make minced meat for cutlets or stuffing for baking, and bake the whole carcass in the oven and smoke.

Many people wonder how to cook turkey fillet. best method- cooking on coals. A butchered turkey is grilled like any other poultry. Also, the bird can be boiled: when boiled, it turns out low-fat, but very tasty diet broth. It is also used for making jelly and aspic. Often, housewives are faced with the question: how to cook turkey fillet deliciously, the meat turns out to be dryish and loses taste qualities despite the fat delicious broth. The secret is simple: soak it in salt brine and beat off the fillet a little.

This bird is a symbol of Thanksgiving, there are many recipes for how to cook a whole turkey in the oven, but one of the best is baking with prunes. It is customary to accompany the dish with fried or baked potatoes and cranberry sweet and sour sauce and of course dessert:

How to diversify the taste and aroma of meat

Any part of the turkey can be prepared according to the indicated recipes, adding or changing the ingredients to your taste. The bird can be baked whole or in parts. When cooking wings and thighs, you should soak them for at least four hours, and it is better to keep the fillet in the solution for a day. To diversify the taste and aroma, you can experiment with the following ingredients:

add apple juice, cider or vinegar, dark or light beer to the marinade (30% of the water is replaced by a drink);
rub with dried herbs and spices before baking (sage, oregano, thyme, basil, cloves, cinnamon);
add ground black pepper inside the carcass;
rub with grated garlic for spiciness or stuff with cloves for flavor;
stuff the carcass or fillet with slices of lemon, lime and orange;
granulated, brown sugar, or maple syrup.

Do not limit yourself in experimenting with flavors. Add any herbs and spices you love and use to cook others meat dishes. Please note that sweet ingredients such as honey, sugar, syrup - can absorb the salinity of the solution, so the meat will have to be salted before baking or during cutting. You can also increase the amount of salt added when preparing the marinade.

by the most popular dish turkey is baked in the oven, but you can cook a delicious turkey in a pan or in a slow cooker. Many housewives prefer to use a sleeve or foil to keep the juiciness, but if you previously marinated the carcass in brine, then you should not worry about the dryness of the meat, the dish will turn out very tasty.

Most baking recipes differ only in ingredients. You can cook a turkey with vegetables, spices and fruits to give the meat a special aroma and unusual flavor.

Due to its large size, carcass stuffing with liver, rice, mushrooms, dried fruits, nuts and many other ingredients for every taste is very popular.

It is best to cook the turkey in foil so that it does not burn. The process consists of the following steps:

If you marinated the turkey, rinse it and dry it with paper towels;
Mix your favorite spices with a little olive oil and rub the carcass inside and out (no need to add salt after the brine), thanks to this, a crisp is formed during the cooking process;
Find out the exact weight of the bird. If there is no filling, then the dish will cook faster, the required time will be 13 minutes for every 0.45 kg of weight. If the turkey is stuffed and sewn up - 18 minutes;
Preheat the oven to 230 degrees Celsius, and before cooking, turn down the heat to 180-190;
The bottom third of the oven must be used;
Place the turkey breast-side down on a baking sheet and pour in some water or broth to avoid burning, send to the oven;
During cooking, check the dish two or three times, turn it over and pour over the fat that has drained onto the baking sheet;
At the end, you need to check the readiness of the meat. You can pierce with a special villa in the old fashioned way or use a special kitchen thermometer.

It is necessary to measure the temperature of the bird in three places: on the breast, on the inside of the thigh and on the outside, it should be 75 degrees. If in some place it is lower, you should cook for another 20 minutes, and cover the rest of the bird with foil to prevent drying out.

Another surefire way to test readiness is to break off the leg, if you can easily do this, then the bird is completely ready. After cooking, do not rush to serve the dish to the table: take out the baking sheet and put the turkey on a cutting board, cover with foil and leave for half an hour.

For an unforgettable flavor, put a few cloves of garlic and a sliced lemon inside the turkey before cooking. gourmet dish with a fried crust will not leave indifferent any guest, and you can feed up to 15 people with one bird.

The following drinks are perfect for baked meat and poultry:

How to cook a turkey video

Outcome

The secret to cooking delicious and juicy turkey lies not only in good culinary skills, but also in the ability to choose products. The freshness and quality of the meat guarantee you an unforgettable experience. holiday dish. Bon appetit!

Turkey meat is one of the most delicious, healthy and dietary types. Most best dish obtained from turkey fillet in the oven. It comes out tender, soft and nourishing, and its amazing aroma will attract the whole family to the kitchen.

Poultry meat is ideal for holiday table, and as the main dish for those who want to lose weight. Its taste can be varied with any ingredients of your choice.

But nothing can replace the classic, time-tested recipe. Usually a full carcass of a turkey is used for such a case.

You will need:

turkey - 1 carcass;
three oranges;
three apples;
a little soy sauce;
ground pepper of different varieties;
salt and garlic to taste.

Cooking steps:

If you bought a ready-made frozen bird, it must be thawed and washed. If you are a happy owner of domestic turkeys, then it is recommended to carefully process the carcass, rid it of the liver and rinse it under the tap. The surface of the meat should be blotted with a towel.
Now you can start the marinade. Its main ingredient is oranges. Squeeze the juice out of them into a separate bowl. Pour the soy sauce there and chop the small pieces of garlic.
Remember to rub the prepared turkey with the salt and pepper mixture.
Transfer the meat to a deep saucepan and pour the mixture into it from orange juice. Close the bowl with a lid and put in the refrigerator for a day.
After the time is up, remove the carcass from the juice and stuff it with chopped apples and oranges.
Line a baking sheet with foil and pour a little over the remaining marinade. Put the bird in the sauce and cover with foil on top.
The oven temperature is 180 degrees Celsius. Baking time - 1.5 hours.
After the time has passed, remove the foil and check the readiness of the carcass. After that, depending on the condition, you can continue cooking for another hour.

Turkey fillet baked in a sleeve in the oven

The sealed sleeve ensures that the poultry cooks in its own juice. Thanks to this, the dish will turn out juicy and fantastic in taste.

List of ingredients:

turkey thigh fillet;
three tomatoes;
a bunch of fresh herbs;
salt and vegetable oil to taste;
soy sauce;
one lemon;
vegetable oil of any kind;
dried pepper.

How to cook:

Let's start with the marinade. Squeeze out all the juice from the lemon and pour it into a bowl to soy sauce. Add chopped garlic and seasonings there.
Dip the turkey processed in the above way into the marinade and put it in the refrigerator under the lid for one night.
Prepare the sleeve for baking. Put the marinated fillet into it along with chopped tomato slices and add two cloves of garlic there and pour the remaining juice. Tie the ends of the sleeves with a string.
Prepare the oven by preheating it to 190 degrees and insert the baking sheet with the bird. Baking time - 40 minutes.
To make the dish ruddy and have an appetizing golden crust, it is recommended to cut the bag with a knife 30 minutes before the finish and continue cooking further.
A few minutes before the end of cooking, sprinkle the turkey with herbs or spices to your taste.

Recipe for cooking with potatoes

Using potatoes will free you from making a side dish. You can bake the whole turkey, or you can roast it in pieces - so you spend less time.

Recipe Ingredients:

potato tubers - 1 kg;
turkey parts - 1 kg;
garlic - half a head;
vegetable oil, salt and spices - to taste.

Cooking method:

In this recipe, the turkey carcass is cut into several parts.
Peel and wash potatoes. Cut it depending on the size of the tubers. Divide the large ones into 2 parts, leave the small ones whole.
Place potatoes and meat in one common dish, add garlic and salt squeezed out on a press to them.
For piquancy, you can pour vegetable or olive oil.
Mix all prepared ingredients well.
Put everything in a baking bag. Secure the open ends.
Cook the turkey and potatoes at 190 degrees for 60 minutes.

Turkey fillet chops in the oven

Turkey chop is especially suitable for people on a diet. It is low-calorie, rich in vitamins and minerals, incredibly tender.

Grocery list:

turkey meat - 0.6 kg;
one tomato;
one bell pepper of any color;
one bulb;
cheese - 0.1 kg;
mayonnaise, spices and butter to taste.

How to cook:

If the fillet is unprepared, then you should cut it into portions and beat it well on both sides.
Fill a baking sheet or baking dish with oil and place the meat in it. Leave it like this for 30 minutes.
During this time, you need to prepare the vegetables. Process them and cut into thin rings. miss hard cheese through a grater, and pour spices into mayonnaise.
Arrange vegetables next to chop. Dip each piece in the mayonnaise mixture.
Bring the oven to a temperature of 190-200 degrees. Insert a baking sheet and bake for 40 minutes. 10 minutes before the finish, sprinkle the appetizing-smelling dish with cheese.

Meat steak in the oven

Delight your family with a juicy turkey steak. The male half of the family will be especially delighted with such a dinner. In addition, the dish is perfect for going out into nature.

You will need:

ready-made steak pieces - 2 pcs;
a little vegetable oil;
pepper and salt to taste;
thyme - 4 gr;
two cloves of garlic.

Step-by-step instruction:

Ready-made pieces for barbecue can be bought at the store.
Finely chop the garlic.
Rub spices and salt into each piece of turkey.
Sprinkle garlic on top and pour oil. Leave to marinate for 20-30 minutes.
After that, the steaks prepared for baking can be put in a sleeve or in a special mold.
We heat the oven to a temperature of 220 degrees and place the appetizing meat. We set a timer for 25 minutes.
After the time has elapsed, you can cut the sealed sleeve and cook for another quarter of an hour.
For a steak, you can choose any side dish.

With mushrooms and cheese

For those who follow a diet very strictly and count calories created special recipe with mushrooms and cheese. But this option will appeal to all guests and family.

Ingredients:

breast - 0.5 kg;
mushrooms - 0.2 kg;
cheese - 0.2 kg;
two tomatoes;
spices, salt to taste;
olive oil - 30 ml.

Cooking option:

To begin with, it is worth preparing the onions and mushrooms, which need to be rid of excess skin. Cut the onion into small squares, and the mushrooms into slices.
First, fry the onion in a pan, and after 3 minutes add the mushrooms to it. Cook everything together for 5 minutes. Don't forget to add salt.
The turkey breast should be cut into thin slices up to 6 mm thick, or you can buy ready-made, perfectly cut pieces in the store.
It is recommended to roll them in spices, pepper and salt and put them on a baking sheet, which was previously oiled.
Place tomato slices on top of the meat, sprinkled in turn with grated cheese.
Preheat the oven to 200 degrees, insert a baking sheet. Baking time - 20 minutes.
As a side dish, you can serve mashed potatoes to any table, boiled rice or roasted vegetables.

Required Ingredients:

fillet;
soy sauce;
cheese - 50 gr;
10 small potatoes;
green peas - 1 tin;
4 onion heads;
basil;
two tomatoes;
three cloves of garlic;
salt and other spices to taste.

How to cook:

The meat must be removed from the insides, washed and dried. After the initial processing procedure, rub with various spices and salt. Top with sauce.
Process the onion and garlic and fry in a pan in any kind of oil of your choice.
Fry the fillet pieces for 2 minutes. After that, send them sliced tomatoes to stew.
Cut the peeled potatoes into thin squares and add to the main ingredients cooked in the pan.
Arrange basil and peas.
When the vegetables give juice and fry a little, put everything on a baking sheet.
Heat the oven to 180 degrees and bake the contents for 10 minutes. After that, sprinkle everything with cheese and cook for another 5 minutes. Luxurious dish is ready.

Turkey dishes will surprise you with their variety of ingredients. They are suitable for a regular lunch or dinner, as well as for festive events.

Experiment while cooking and make your own perfect recipe turkeys in the oven.