How to marinate turkey fillet for baking. turkey baked in a beer can

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 recipes for delicious turkey marinades.

Marinade with citrus notes of orange will give the meat a unique aroma, 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:

To cook a turkey in an 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 with hot water (you can even pour boiling water over them) 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:

1. We take a turkey thigh, wash it, dry it. Making cuts with a sharp knife, open the meat a little with a book. If desired, you can cut the bone.
2. 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.

3. 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.
4. 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.
5. 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.
6. After an hour, we cut the package, bake the bird for another half hour, periodically pouring it with the secreted juices.
7. We remove the threads from the finished meat and, laying it on a serving dish, serve it on the table.

From the turkey breast in the oven, you can cook a delicious, and most importantly, dietary 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:

1. 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.
2. 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.
3. 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, you get a 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:

1. 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.
2. 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 with cold water with salt. The water level should cover half of the wings. Similarly, you can marinate turkey drumsticks for baking in the oven.
3. 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.
4. After the blush appears, we remove the form from the 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 golden brown. Bon appetit everyone!

Turkey meat, like chicken, belongs to dietary foods. To preserve the beneficial properties of this bird, it is necessary to bake or fry it without adding animal fats. The basic rule of cooking - turkey meat for heat treatment should be at 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 - to 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 a plastic bag and refrigerate 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. a 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

Grind garlic and mix with canned pineapple juice, 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.

The bird, once known as America's favorite Thanksgiving treat, has slowly made its way into Russian cuisine, debunking one myth after another about itself.

It used to be thought like this: this is a dry bird, from which little can be cooked, and even that little promised a lot of labor, fraught with a dubious result.

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

Turkey in a pan - general cooking principles:

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

A chilled turkey is always better than a frozen one.

Never start cooking a turkey while it is still cold. In this case, her meat loses its juiciness. Remove the bird from the refrigerator in advance so that the temperature rises to room temperature.

Frozen poultry should be “thawed” slowly: in water that needs to be changed regularly, or indoors. A carcass of about 8–9 kg, for example, is thawed for up to two days.

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

A homemade turkey is fried in a pan without oil - it will release fat itself, and no oil is needed. You always have to add vegetable oil to the store bird.

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

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

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

There are a lot of spices suitable for pickling turkey. Marinate the bird with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other seasonings. Oriental and Caucasian spices are well suited. It is not recommended, however, to use ready-made ground black pepper for such purposes - it will add bitterness to your dish with turkey meat. It is better to crush the peppercorns yourself. Salt is desirable to use table, coarse grinding. If desired, 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:

Meat from turkey legs: 300 g.

White 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 "bars" and put on a hot frying pan with butter and fry a little. Then the onion is cut into cubes, and each porcini mushroom into quarters. Mushrooms and onions are added to the turkey in a pan, the resulting mass is stewed over low heat until the water evaporates.

Then sour cream, mustard, pepper and salt are added here. It remains only to mix, bring the dish to a boil and simmer for another 5 minutes.

Turkey in a pan "Hercules" in oatmeal breading

Ingredients:

Poultry fillet: 1 kg.

Chicken egg: 1 pc.

Bulb: 1 pc.

Mayonnaise: 3 tbsp. l.

Flour: 1 tbsp. l.

Some oatmeal.

Cooking method:

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

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

Country-style turkey in a frying pan

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 in a small amount to a container with proteins, and beat well with a whisk or blender. Cut the turkey meat into pieces, beat off, pepper and salt. In a pan heated with oil, each piece of turkey is laid out after it is dipped in batter. Pieces of turkey are fried in a pan for about 10-15 minutes on all sides over low heat without a lid until cooked.

Turkey breast chops in crispy breadcrumbs

This healthy and completely dietary turkey dish in a pan is prepared 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 the food is delicious.

Ingredients:

Fillet: 400-500 g.

Chicken eggs: 1-2 pcs.

Breadcrumbs: 5-6 tbsp. l.

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

Flour: 1 tbsp. l.

Some oatmeal.

Ghee or butter (other than vegetable oil): 1 tbsp. l.

Cooking method:

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

Next, beat the egg with a fork or whisk, adding Provencal herbs there (they can be replaced with any set of dried herbs that is found on the farm). Dip the chops in a mixture of eggs and herbs, then put them in a container and pour the rest of the beaten egg there. Leave to stand for at least a quarter of an hour at room temperature. If your guests did not suddenly appear unexpectedly, then such a marinade can be made in advance. In this case, the container with meat and eggs can be covered with a film and left overnight or even half a day in the refrigerator.

It remains only to thickly bread the chops in breadcrumbs immediately before the frying process. Put a frying pan with a thick bottom on an intense fire and, when the vegetable oil “overheats”, add a little butter (not necessary to taste). By themselves, turkey chops in a pan fry faster than the preparation process was going on. After almost a minute, the bottom of the chop becomes ruddy, you need to turn it over, “remove” the fire a little, salt the already fried side. The second side is ready just as quickly. The main thing is not to overcook, the turkey in such cases quickly becomes hard and dry.

Turkey drumstick in a spicy 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 shank should be cut across into pieces of approximately 2 cm. Put 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 pieces of the drumstick, the whole mass is covered with a lid and it remains to marinate for at least one hour (at room temperature). Pieces periodically need to be turned over. The longer the cooked mass stays idle, the tastier and more tender the dish will turn out.

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

Juicy turkey in a pan with vegetables in Samarkand style

Ingredients:

Turkey loin: 0.5 kg.

Zucchini: 1 pc.

Bulgarian pepper: 1 pc.

Tomatoes: 2 pcs.

Carrot: 1 pc.

Bulb.

Garlic: 2 cloves

Olive oil: 3 tbsp. l.

Parsley: half a bunch.

Turmeric: half a teaspoon

Cooking method:

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

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

For vegetables, you first need another pan. On it in turn, with a break of five minutes, vegetables are laid out in a certain sequence:

Carrot.

Tomatoes.

Zucchini.

After the products in both pans look like they are ready, they should be mixed together and fried 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 a lid over low heat for about 20-25 minutes.

Chopped parsley and sour cream will give the final note of taste to the Samarkand-style turkey with vegetables - 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 each

Garlic: 2 cloves.

Green beans: 2 cups.

Olive oil: 2 tbsp. l.

Parsley, other spices.

Cooking method:

Turkey fillet in a pan with vegetables is a light and “quick” dish that is enough for a large family.

First, the fillet is finely chopped, then it is fried in olive oil until lightly browned. Put the pieces on a separate plate with a slotted spoon.

All green bean pods must be cut into pieces of 2-3 parts, hard parts and veins removed and boiled until softened in a small amount of water. In the pan where the fillet was prepared (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. A little liquid is poured into 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 in 10-15 minutes of the final stage of the process, start serving the table.

French turkey steak in a frying pan

Due to the ease with which turkey fat is absorbed by the human body, this dish is perfect for those who are on a diet for weight, 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 spices together. Grate 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 soak the meat deeper.

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

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

Pumpkin stew with turkey "Autumn"

Ingredients:

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

Pumpkin: 4 cups.

Onion and sweet 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 cheese and pumpkin.

If you have prepared drumsticks or turkey fillet for the recipe, then they should be fried in a pan until evenly blushed, turning over and set aside.

Clean vegetables. Onions and garlic are cut smaller than everything else, bell peppers are cut into squares. Put vegetables in a preheated pan and simmer over low heat until they become soft. Next, add the turkey to the pan (or minced turkey) and fry until the mass acquires a dark golden color.

Add diced tomatoes along with pumpkin, season with spices and salt. It remains only to simmer under the lid over low heat for another 15-20 minutes.

Grated cheese is already useful for ready-made stew: the dish is served at the table with cheese, sour cream and greenery decoration.

Turkey fillet in a frying pan "Remains 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 is in the refrigerator.

Spices.

Cooking method:

This recipe is suitable for those housewives who have a turkey, but nothing is added to it from the ingredients indicated in other recipes. Therefore, in the refrigerator you can find everything that looks like vegetables and herbs, and chop for frying.

The fillet is cut first. Pieces of turkey in a pan are fried for several minutes until a light blush. Then chopped vegetables are added to the ruddy pieces. The resulting mass is fried on a not very high heat for about 15 minutes.

In principle, you can do without fermented milk products by simmering the dish under a lid over low heat, adding ordinary water. But with kefir or sour cream, the taste will be softer and thinner.

If you want the turkey meat to turn out crispy in a pan, there should not be any excess liquid in the dish - vegetables or water. Only frying on medium heat, excluding stewing. You can fry vegetables separately and serve as a side dish.

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

The readiness of the turkey, like the chicken, is determined by piercing: a clear liquid should flow from the thick parts.

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

Adding a few drops of lemon will give the turkey steak in the pan a tender and subtle flavor.

Steaks after frying must necessarily “rest” for a few minutes.

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

It is better to water large pieces of meat of this bird during frying with its “own juice”. This is an additional safety net against the notorious dryness of turkey meat.

Do not forget about the subtleties: the rules for defrosting and marinating. This applies not only to satsivi, chakhokhbili, schnitzels, julienne, but also to cutlets, meatballs and even nuggets and turkey pies.

How, more precisely, how to cook a turkey, many housewives know. This bird is perfect for cooking homemade noodles, stew with potatoes, mushrooms and vegetables. Turkey breast is especially popular in the diet menu due to its low calorie content. Turkey meat, like fish, is rich in phosphorus, practically does not cause food allergies, its protein is easily digested. The impressive size of the turkey allows you to make minced meat from the fillet of the thigh, drumstick or breast for delicious cutlets. But the baked turkey is more suitable for a festive, New Year's or Christmas table, we'll talk about this dish today.

baked turkey

Despite my love for small kitchen appliances, the baked turkey recipe is more suitable for the oven, because you won’t be able to put this whole bird into a slow cooker or air grill. She just won't fit in there. Some specimens of meat breeds of turkey on the market before Christmas are sold at 9-18 kg! They will have to be “tried on” under the oven before frying. In a slow cooker, a turkey turns out well stewed in pieces or cooked in separate parts from a breast, thigh or drumstick.

Turkey costs twice as much as chicken, so buying a whole carcass is not cheap. Although, in America this bird is given more preference, and they have a turkey on the table not only on Thanksgiving Day, but much more often.

How to choose a turkey

A whole turkey in the store is harder to find than a cut one. Most often, a whole turkey in the store comes across frozen. For a chilled turkey, you need to go to the market. A few tips on how to choose a turkey.

That turkey is good, the weight of which is at least 5 kg. However, for 8-10 eaters, buying a bird weighing 18 kg will seem irrational. Yes, and baking it, you have to suffer.

Calculating, for example, that 9 people will be present at dinner, and each will eat no more than 500 g, given that the meat is fried during baking, a turkey weight of 5-6 kg will be optimal.

The skin of the turkey should be light, with a slight creamy yellow tint, without spots.

Whether the baked turkey will be juicy and tasty will largely depend on the quality of the meat. No matter how much you cook or bake an old turkey, it will be rubbery and tough.

If you can only find a frozen turkey, you need to remember that it will take a lot of time to thaw it before cooking. With a weight of 6 kg - about 20 hours, with a weight of more than 9 kg - 2 days.

How to prepare a turkey

Remaining feathers, if any, should be removed from the chilled turkey. If the poultry is not scorched, it may have long, thin, barely noticeable hairs on its skin. Then you will have to singe them yourself, holding the carcass in weight over a gas burner. I remember an interesting case on this topic. If you are a regular reader of my blog, you already know that my kitchen has an electric stove, not a gas one. So, once, my husband from hunting brought me a wild duck late at night. Not only did I have to pinch it, but these same hairs had to be figured out with what to singe ....

You also need to remember that the whole carcass must be taken out of the refrigerator an hour before cooking, so that the meat warms up faster and turns out juicy when baking.

To make the baked turkey juicy, it is recommended to prepare a marinade for it and keep it in it overnight, and preferably a day. As a marinade, you can use champagne, wine, mixing them with dry aromatic herbs, dried ginger powder, crushed garlic and onion rings. Or boil the marinade from water, salt and sugar in approximately equal amounts, dried herbs and spices, cool and pour over the whole turkey.

The easiest marinade for an oven-baked turkey is to rub the carcass inside and out with a mixture of salt, pepper, dried herbs de Provence and garlic. Whether or not to use garlic in the marinade is up to you, you just need to remember that grated garlic can be strongly fried on the skin when baked in the form of small dots. A dry-marinated turkey will be ready to roast in the oven in 1.5-2 hours. I always choose this simple method for roast goose, duck or chicken. Today I will use it for roasting turkey.

How to quickly cook a roasted turkey

First, I’ll tell you about a very simple way to quickly cook a baked turkey, it is also beneficial in that you can cook two turkey dishes at the same time: noodles and a baked turkey.

As a rule, farmers in the market sell poultry along with giblets. Rinse the offal and carcass of the turkey in water. At the turkey, cut off part of the long neck, the tips of the wings, put everything in a deep saucepan and cover with water. After 15-20 minutes after boiling, remove the turkey from the broth, and cook the giblets until tender.

Rub the turkey with the dry marinade and bake in the preheated oven. I sometimes cook large poultry (goose, indo duck, large chicken weighing about 4-5 kg) in this way. And when the giblets are cooked, I throw homemade noodles into the salted broth and turn off the stove. On a holiday or weekend, when many guests arrive, few people eat noodles during a feast. But on the second day after the event, everyone asks for supplements with giblets. Takes away the hangover!

We have come to perhaps the most difficult turkey recipe - its long roasting in the oven.

Ingredients:

• Turkey - piece,

For marinade:

• olive oil,
• salt,
• garlic,
• spices,
• pepper,

For filling:

• pear - 1 pc.,
• orange - 1 pc.,
• sour cream - 2 tbsp. spoons,
• mayonnaise - 2 tbsp. spoons,
• garlic - 1-2 cloves,
• spices

Cooking process:

The process of cooking a whole roasted turkey will be long, because the size of the bird is impressive. The whole complexity of the baked turkey recipe is just a long roast and nothing more.

In order to serve the bird to the table or to the chiming clock well-done, and not raw, in time, you need to calculate its cooking time in advance. How do you know how long you will roast a turkey? Mathematically, at the rate of 50 minutes per 1 kg of weight. In addition, the baking time will depend on the oven itself and the devices with which you will cook it. I advise you to cook the roasted turkey in a sleeve (bag) or baking foil.

They will help to give the crust a beautiful ruddy look. Because without them, the skin can fry, and the meat inside can be bloody.

In my step by step photo recipe, I will cook a small homemade turkey weighing 4.5 kg, this is more than enough for our family.

4.5 kg x 50 min. = 225 min.

That is, in order to bake a turkey in the oven, I need 3.5-4 hours of time and at least 2 hours to marinate it (ideally 10 hours).

I decided to make a marinade for the turkey from salt, crushed garlic, black pepper, dried Provence herbs and olive oil. These components simply need to be mixed and applied to the outside and inside of the turkey with your hands or a brush. Place the turkey in a plastic bag or foil, wrap it up and let it absorb the aromas.

For stuffing a turkey, you should not use cereals from cereals, again due to the large size of the bird. Baked goose or duck with buckwheat porridge - yes, but stuffed turkey goes well with apples, pineapples, oranges, cheese, onions, garlic, spices and stuffing should not be stuffed tightly so that it does not interfere with the circulation of hot steam. Again, the filling is needed so that it retains moisture during baking, and the meat remains juicy. There is even such a statement that a goose with apples, in principle, cannot be overdried because of those same apples. I would add if the temperature in the oven is correctly chosen.

I made a stuffing for a baked turkey with pear, orange, garlic, dried basil, mustard, a mixture of sour cream and mayonnaise. You can follow my example or choose according to your taste.

Orange must be peeled, cut into large circles and divided into segments.

Cut the juicy pear into large cubes, chop the garlic.

Mix fruits with garlic, pepper, dry herbs, mustard, sour cream and mayonnaise.

Fill the belly of the turkey with fruit stuffing. With the remaining sauce, you can once again coat the bird.

My turkey was cooked in the oven in the same foil that was marinated. I just added another layer of foil to the bottom of the baking dish.

Preheat the oven to 250 degrees and put the turkey in foil in it Attention! For 30 minutes. The high temperature will allow the protein to curdle in the poultry meat and the juice will remain in the bird during further roasting, which guarantees you a juicy, not overdried turkey at the exit. Again, provided that the bird is not old and the cooking time is calculated correctly.

Then reduce the temperature in the oven to 180 degrees and bake the turkey in foil almost until the end of the calculated time minus 30 minutes. If the turkey is cooked in your roasting sleeve, the technology is the same.

About 30 minutes before the end of frying, open the foil and pour over the turkey with the secreted juice. And so every 5 minutes, open the oven and water. You may need to turn the carcass over or lay it on its side so that it is evenly browned. I can see in the photo that the turkey breast was first browned. Yours may be different. The most important thing is not to go anywhere at this moment. It will be a shame if something burns at the final stage of cooking.

To calm the turkey, you still need to pierce in the thickest place, not on the breast. If the juice is transparent, then the matter is coming to an end and the baking time is calculated correctly.

Remove the roasted turkey from the oven and transfer to a serving dish. Serve on the festive table as a whole, or cut immediately into pieces. In order not to throw lots later, to whom to cut it.

I hope my step-by-step photo recipe for baked turkey will be a visual aid for someone. All photos are clickable and can be enlarged by clicking on them.

Anyuta, the owner of the Notebook site, wishes you success in baking a festive turkey.

One of the first reasons to cook a turkey can be Thanksgiving - it is celebrated on the last Thursday of November. Even though this is a historic American holiday, we can also learn some good traditions from it. For example, make it a habit to gather the whole family at the same table, cook a turkey and do not forget to thank each other for caring. Also, Americans often prepare food for those in need and those who cannot afford a sumptuous dinner.

Well, then our favorite holidays follow - New Year and Christmas, the festive table for which we always prepare with special love. Making a turkey these days will be a really good idea, because this dish is big, hearty and fragrant in a festive way.

What we need:

1 turkey carcass
6-7 liters of water
90 g sugar
1 st. a spoonful of cumin seeds
3 art. a spoonful of black peppercorns
1 cinnamon stick
20 clove seeds
2 onions
4 garlic cloves
6 cm ginger root
3 celery stalks
1 orange
sage
rosemary
salt
foil

Marinated turkey in the oven: how to cook

1. First, let's start the marinade. It is advisable to start marinating the turkey carcass 1-2 days before cooking - then it will have time to soak properly. First you need: cut the onion into large slices, chop the garlic, grate the ginger root, cut the celery root into several pieces and cut the orange into slices. Then pour water into a large saucepan, throw all the chopped and chopped ingredients into it. Then add cumin seeds, pepper, cinnamon stick, cloves and salt. Put the turkey in the marinade, add water if necessary and refrigerate.
2. On the day of cooking, remove the turkey from the marinade, rinse in cold water and pat dry with paper towels. Lightly brush the turkey with vegetable oil and sprinkle with a handful of sage and rosemary. Place the meat in the middle of the baking sheet, breast side up.
3. Bake the turkey in an oven preheated to 220 degrees (turn on the fan mode at the beginning of baking, if any) for 30 minutes. Then tightly wrap the turkey carcass in foil on top and sides. Reduce the temperature to 180-200 degrees and continue to bake it for about 1-1.5 hours. Remove the foil from the turkey 10 minutes before the end of baking. You can check its readiness very simply - pierce the carcass in the widest place.
4. Serve the turkey on a large platter, cutting it into thin pieces right at the festive table.

From the point of view of meat cuisine, turkey is a synonym for the words "benefit" and "health". Its meat contains a minimum of fat, has a low calorie content, and is ideal for a diet of therapeutic diets and for voluntary weight loss. However, extreme usefulness does not mean a complete lack of taste, as is often the case with other products valuable to the human body.

Turkey meat is often prepared in a variety of ways: boiled, stewed, fried, grilled. In some countries of the world (USA, Canada), a turkey stuffed and baked in the oven is an indispensable attribute of the Christmas table.

Turkey meat is especially good when roasted or baked. Before that, it is usually marinated using a mixture of various ingredients. Turkey marinade gives the meat excellent flavors, helps to form an appetizing crust on its surface, and additionally softens its fibers.

Thanksgiving

By mixing the right pickling brine, for example, the proper preparation of one of the main American culinary symbols, the Christmas turkey, begins.

A festive bird is most often stuffed, sometimes not, in order to quickly cook and serve the dish to the table.

Any garnish for a turkey can be any, and the sauce is almost always berry, lingonberry or cranberry

For brine you will need:

• water;
• sea ​​salt;
• garlic;
• a small pod of chili pepper;
• black peppercorns;
• Bay leaf;
• Dill seeds.

The first step in working with the brine is to determine the desired volume of water. To do this, place the turkey carcass in a spacious pan and completely fill with water. Then drain the liquid, simultaneously measuring its volume.

Next - fill the pan with a measured amount of water. Chop and add here two cloves of garlic, a pod of chili pepper, a tablespoon of white and black peppercorns, one teaspoon of dill seeds, a couple of bay leaves. Pour sea salt in proportion - one tablespoon per liter of water. Bring the brine to a boil, cook for no more than 5 minutes.

Then remove the marinated turkey from the brine, dry thoroughly on all sides with paper napkins or towels. Now you can start stuffing the bird, stuffing with layers of cold butter and other procedures.

For pan frying

Turkey breast steaks combined with aromatic spices are a great option for a plentiful and tasty dinner.

You will need:

• sweet paprika;
• curry powder;
• ground red pepper;
• freshly crushed black pepper;
• salt.

For the marinade, mix a teaspoon of all the spices. This amount is enough for a turkey fillet weighing just over one kilogram.

Cut the turkey breasts into 2 cm thick steaks. Rub them thoroughly on each side with the prepared mixture. Cover the meat in a bowl with cling film.

Marinate for at least 15 minutes. Then you can start frying steaks

Olive-soy

The aromatic mixture is well suited for grilled turkey.

The meat will turn out unusually juicy and tasty.

You will need (for four steaks):

• a quarter cup of olive oil;
• a quarter cup of soy sauce;
• dried basil, thyme, marjoram;
• black peppercorns;
• salt.

Combine soy sauce, olive oil and salt in a separate bowl. Crush the peppercorns, add half a teaspoon of dried herbs. Mix everything thoroughly.

Immerse the poultry steaks in a bowl with the mixture, cover and marinate for up to six hours in the refrigerator. Turn meat occasionally to marinate evenly. Then you can start preheating the grill for frying.

For the turkey skewers

From the meat of this poultry, everyone's favorite shish kebab is also good. It goes best with grilled vegetables - bell peppers, zucchini and eggplant - as well as mushrooms.

To marinate turkey skewers, you can use a complex mixture of lime juice, honey, olive oil and dried spices.

You will need:

• a quarter cup of lime juice;
• 60 ml of olive oil;
• 15 ml of honey;
• garlic clove;
• a few green onions;
• dry mustard powder;
• oregano;
• hot red pepper;
• freshly crushed black pepper;
• salt.

This marinade recipe involves mixing all the ingredients until smooth. In this case, the garlic must be crushed, the onion arrows, cut into rather large fragments, crushed with a pestle from a mortar. Add just a pinch of each spice.

Place turkey fillet cubes (about 3 cm side) in a container with marinade. Mix thoroughly and keep in the refrigerator for at least 4 hours. Then you can start putting meat on skewers.

Georgian marinade mix

Turkeys have always been valued in Georgia. It is customary to fatten the bird there for the New Year's table for the obligatory Satsivi dish in these parts. Other options for its use are khinkali with the appropriate filling or the original turkey fillet skewers cooked on skewers.

You will need:

• 40 ml of olive oil per pound of meat;
• 15 ml lemon juice;
• ground Imeretian saffron;
• freshly crushed black pepper;
• salt.

The marinade is prepared as follows: in a separate bowl, mix lemon juice, olive oil, a couple of pinches of crushed Imereti saffron. Crush a few black peppercorns.

Pieces of meat, cut into cubes (side - 3 cm), mix with marinade, cover with cling film, put in the refrigerator for a couple of hours.

During this time, soak wooden skewers, and then proceed to the formation of skewers.

Garlic and honey

Another proven marinade recipe for turkey skewers. Pieces of poultry on skewers should be harmoniously combined with slices of ripe pineapple and cherry tomatoes.

You will need (for a pair of turkey breasts):

• 60 ml of liquid honey;
• the same amount of olive oil;
• 30 ml lemon juice;
• lemon peel;
• sweet mustard;
• garlic;
• freshly crushed black pepper;
• salt.

First you need to deal with garlic and crush a couple of cloves with a press. Remove the zest from one lemon with a grater, squeeze its juice. Then mix honey with olive oil, lemon juice. Add a couple of tablespoons of sweet mustard, crush a few black peppercorns, salt.

Pieces of poultry meat, previously chopped into cubes, pour the finished mixture. Keep in the refrigerator for at least one hour. Next, you should proceed to planting the kebab on wooden skewers or metal skewers.

The meat will turn out not only tasty, but it will also look very impressive.

Indian recipe

The best masters of poultry cooking are Indians. They make the most delicious marinade. Not only do they value chicken and other poultry the most among all types of meat, they also cook so superbly that their recipes are copied by chefs from around the world.

One of the most delicious marinades for poultry is considered to be a mixture of natural yogurt or kefir with traditional Indian spices.

You will need:

• a glass of thick unsweetened yogurt (or kefir);
• ginger root;
• garlic;
• vegetable oil;
• lemon;
• zira, coriander;
• peas of white pepper;
• hot chili flakes;
• cardamom;
• turmeric;
• salt.

The first step is to heat the spices in a pan. Take a couple of cardamom pods, extract the seeds and place in a heated dry (!) Frying pan. There also send a teaspoon of white peppercorns, coriander seeds and cumin. Heat until a distinct aroma of spices appears. Transfer the spices to a mortar. Add a pinch of ground turmeric, chili pepper flakes. Grind thoroughly to a powder.

3-4 centimeters of fresh ginger root, peeled, then chopped. Crush a couple of garlic cloves through a press.

Finally, mix yogurt with ginger, garlic, all spices, squeeze a little lemon juice. To stir thoroughly.

Dip the turkey pieces into a container with yogurt (kefir) marinade. Keep in the refrigerator for a long time - at least 8 hours

Prepare wooden skewers by soaking them in cold water. String marinated meat and start cooking.

In addition to the above marinade recipes, there are many other great combinations. It is important - not to be afraid of experiments and boldly create, good: cooking allows this.