Turkey dish. Baking recipe in foil

Turkey fillet is a valuable dietary meat that is suitable for any culinary experiments. In terms of taste, turkey is in many ways superior to traditional chicken. In addition, turkey meat turns out more tender and juicy; you just need to marinate it a little.

Entire legends are made about the benefits of turkey meat. This product is considered dietary, because 100 g of finished fillet contains only 194 kcal. The chemical composition of turkey fillet contains the same amount of phosphorus as valuable breeds of red fish. In addition, it contains magnesium, sulfur, iodine, potassium, selenium, sodium, iron, calcium and other trace elements.

Turkey meat has virtually no harmful cholesterol, but a lot of easily digestible protein. Due to the high sodium content, it is not at all necessary to salt the turkey generously, and for those who are on a diet, it is better to do without salt for cooking.

It is believed that with regular consumption of turkey meat, you can protect yourself from cancer, significantly increase the level of iron in the blood, and normalize digestion and metabolic processes. This product does not cause allergies at all, and is therefore recommended for baby food.

Turkey fillet in the oven - recipe with video

A turkey fillet dish prepared according to the following recipe with video is perfect for large family holidays. But even on an ordinary Sunday, you can pamper your family with tender turkey meat baked in the oven with fruit.

1.5–2 kg fillet;
100 g honey;
150 g soy sauce;
2 large oranges;
4 medium apples;
1 tsp granulated garlic;
the same amount of coarsely ground black pepper.

Preparation:

Wash a whole piece of turkey fillet under running water and lightly dry with a paper towel.
Rub generously with granulated garlic and coarse pepper, do not add salt as soy sauce will be used. Leave to marinate for 2-3 hours, ideally overnight.
Cut the apples into quarters, removing the seed capsule, and the oranges into thinner slices.
Grease a deep baking tray with butter or vegetable oil. Place the marinated piece of meat in the center and place slices of fruit around.
Pour in soy sauce, and pour honey on top of the meat and fruit in a thin stream.
Place in an oven preheated to 200°C for 40–60 minutes. Watch the process carefully; the turkey cooks very quickly and is easy to dry out. Therefore, sometimes it is better to undercook the meat a little and remove it from the oven a little earlier, and to ensure that the dish “arrives”, cover the baking sheet with foil and leave for 15–20 minutes.
Serve the sliced meat on a large platter with the beautifully baked fruit on top.

Turkey fillet in a slow cooker - step-by-step recipe with photos

In a slow cooker, you can prepare a delicious “goulash” from turkey fillet, which goes well with any side dish. Indeed, in appearance, turkey meat is very similar to pork, but has a more delicate and mild taste.

700 g turkey fillet;
1 large onion;
2 tbsp. flour;
1 tbsp. tomato paste;
1 tsp coarse salt;
1 tbsp. water;
4 tbsp. vegetable oil;
bay leaf.

Preparation:

Peel the onion and chop it into small cubes. Turn on the multicooker in frying mode, pour in sunflower oil.

2. Cut the turkey meat into medium cubes.

3. Fry the fillet pieces with onion for about 15–20 minutes until golden brown. Add flour, salt and tomato, stir to combine. Lower the bay leaves.

4. Simmer everything together for about five minutes, then pour in water and set the stewing program. If this mode is not provided, then leave the frying.

5. Simmer the turkey for at least 50-60 minutes. After the end of the program, let the dish rest for about ten minutes and serve with any side dish, for example, crumbly buckwheat.

Baked turkey fillet

To make turkey fillet baked in the oven especially juicy, you need to cook it quickly and preferably under a coat of vegetables and cheese.

500 g fillet;
1–2 ripe red tomatoes;
salt and aromatic spices to taste;
150–200 g hard cheese.

Preparation:

Cut a piece of fillet into 4-5 thick slices. Beat them very lightly with a wooden hammer to make the pieces a little thinner.
Rub each with spices and add a little salt. Place on a greased baking sheet, spacing them out from each other.
Cut clean tomatoes into thin slices and place them on top of each slice.
Top generously with grated cheese.
Place the prepared meat in the oven, heated to an average of 180°C and bake for about 15–20 minutes. The main thing is not to overcook, otherwise the meat appetizer will turn out a little dry.

Turkey fillet in a frying pan

Using turkey fillet directly in a frying pan, you can cook meat Stroganoff style. In terms of the method and ingredients used, this dish is reminiscent of classic beef stroganoff and, in fact, is its variety.

300 g of clean fillet;
100 g of any fresh mushrooms;
1–2 medium onions;
1 tbsp. mustard;
100 g fat sour cream;
frying oil;
salt and pepper to taste.

Preparation:

Cut the fillet into thin slices and quickly fry in a small amount of oil until golden brown.
Chop the peeled onions and chop the mushrooms as desired. Ideally these should be white, but you can use champignons or oyster mushrooms.
Add the mushrooms and onions to the meat; as soon as liquid appears in the pan, reduce the heat to low and simmer until it has evaporated almost completely (an average of 10–15 minutes).
Season with salt and pepper, add mustard and sour cream, move quickly and simmer under the lid for about five more minutes. Serve with rice, potatoes or salad.

How to cook delicious turkey fillet - the best recipe

Turkey tastes best if you bake the whole fillet. Prunes add a special zest and piquancy to the dish prepared according to the following recipe.

1.2 kg turkey meat;
100 g large pitted prunes;
large onion;
half a lemon;
4–5 medium cloves of garlic;
dry basil and rosemary;
a generous handful of paprika;
a little salt, black and red pepper;
30 g vegetable oil;
120–150 g dry white wine.

Preparation:

In a small bowl, mix all the spices and herbs to make it easier to coat the meat.
Wash the fillet itself quickly in cold water and dry. Grease with vegetable oil and then rub with the previously mixed spices. Place in a cool place to marinate for at least an hour, preferably more.
Cut the prunes into quarters, the onion into large half rings, and the garlic into thin slices. Place everything in a bowl, add 1 tsp. squeezed juice from half a lemon and a little zest, stir.
Grease a mold with high sides but small in size. Place a piece of marinated turkey and spread the prune mixture on top.
Bake in the oven at a temperature of no more than 200°C for about 30 minutes.
Turn the piece over to the other side and pour wine over it. Reduce heat to 180°C and bake for about half an hour.
Turn over again, pour over the resulting sauce, check for doneness and, if necessary, bake for another 10 to 30 minutes.

Turkey fillet in sauce

If you don't use enough sauce when cooking turkey breast, it may taste too dry. This is the main secret of a particularly tasty dish.

700 g turkey meat;
150 ml olive oil;
1.5 tbsp. fresh lemon juice;
1 onion;
3 garlic cloves;
oregano, salt, ground black pepper, cumin, bay leaf.

Preparation:

First of all, start preparing the sauce by combining olive oil, freshly squeezed lemon juice, dried herbs, salt and pepper in a deep bowl.
Cut the onion into thin half rings and also add to the sauce. Mix well.
Place the washed and dried piece of fillet in a pan of a suitable size, pour the prepared sauce on top, cover with a lid and marinate in the refrigerator for about 8–12 hours. If necessary, the time can be reduced to 2–3 hours, but it is very undesirable, since the meat will not have time to be saturated with the aromas of the herbs.
Place the marinated piece in a deep baking tray and pour the remaining sauce on top. Cover the top with foil and bake for about 30–40 minutes in the oven (200°C).
To get a small crust, remove the foil, brush the surface of the piece of meat with sauce and leave in the oven for another five to ten minutes.

How to cook juicy and soft turkey fillet

A whole-piece roasted turkey fillet makes a great substitute for sausage on your morning sandwich. It is not only tastier, but also undoubtedly healthier. To make the meat especially tender and juicy, use a detailed recipe.

1–1.5 kg of meat;
300 ml with a fat content of 1% kefir;
juice of half a lemon;
any spices and a little salt;

Preparation:

Use a sharp knife to make many cuts on the surface of the whole piece for better and faster marinating.
In a separate saucepan, mix kefir, lemon juice and any suitable spices to taste. Place the fillet in the sauce, cover the top with cling film and marinate for about 3 hours. During this time, do not forget to turn the piece over a couple of times.
There are two ways to bake marinated turkey meat:

wrap in a couple of layers of foil and bake for about 25–30 minutes at a temperature of about 200°C;
place the fillet directly on the grill, having previously placed a baking sheet underneath, and bake for 15–20 minutes (the temperature in this case should be about 220°C).

Turkey fillet in foil - a tasty and healthy recipe

A simple and relatively quick recipe will tell you how to cook turkey fillet in foil. The finished dish when hot goes well with any side dish, and when cold it is suitable for sandwiches.

1 kg turkey;
4–5 cloves of garlic;
50–100 g mustard strictly with grains;
salt pepper.

Preparation:

Stuff the washed and dried meat with garlic, cut into thin slices. To do this, make deep cuts in the piece and push the garlic cloves into it.
Season lightly with salt and pepper, and then coat generously with mustard. If you cannot find soft mustard with grains, then you can use regular mustard, but it is better to dilute it with a spoon of sour cream.
Wrap the prepared piece in several layers of foil so that not a single drop of juice escapes during baking.
Bake for 45–50 minutes at an average temperature of about 190–200°C.
Remove the bag from the oven and leave it wrapped for 10-15 minutes so that the meat absorbs the released juices.

How to cook turkey fillet in a sleeve

The original recipe suggests preparing turkey fillet with a particularly piquant taste in a culinary way. Thanks to this simple method, your meat will never burn, but will remain juicy and flavorful.

1.2 kg turkey meat;
3 tbsp. soy sauce;
1 tbsp. balsamic vinegar;
1 red bell pepper;
fresh ginger root 3–5 cm long;
2–3 garlic cloves;
1 onion;
half a pod of hot pepper.

Preparation:

Peel and grate the ginger root, finely chop the peeled onion, grind bell and hot peppers without seeds in a blender. Mix all crushed ingredients, add balsamic vinegar and soy sauce.
Generously coat the entire surface of a whole piece of turkey meat with the resulting mixture, place it in a bowl, pour the remaining sauce on top and let marinate for several hours.
Cut the culinary sleeve to the required length, immediately tie one side into a knot. Place the marinated meat inside, spreading the sauce on top. Tie the other edge tightly, leaving some space inside.
Bake for about one hour at medium heat (190–200°C). A few minutes before the end of cooking, carefully tear the sleeve so that a crust appears.

Turkey fillet recipe with vegetables

How to feed the whole family a hearty and healthy dinner and not spend a lot of effort on it? You just need to cook turkey fillet with vegetables in a convenient way.

600 g meat;
small zucchini;
3–4 medium potatoes;
a couple of medium carrots;
a couple of bell peppers;
a pair of medium onions;
a little olive oil;
400 g tomato juice;
2 large cloves of garlic;
salt, black pepper, paprika to taste.

Preparation:

Peel all vegetables (you can take any others), if necessary, and cut them into arbitrary cubes, with the carrots a little smaller.
Cut the meat (you can take fillet or cut the flesh from the thigh) into the same cubes.
If there is no tomato juice, it can be replaced with grated tomatoes or tomato paste diluted to the desired consistency.

Aztec poultry is an important supplier of protein for the human body. Dietary turkey meat cooks quite quickly, it is easy to prepare a variety of healthy dishes from it, without increasing your own weight, to the delight of your loved ones.

Low-calorie turkey meat, which has a smooth fibrous structure and contains a minimum of fat, occupies a legitimate place in many modern health or therapeutic diets.

Regular consumption of turkey meat is recommended for pregnant and nursing mothers, as it helps saturate the body with essential vitamins (A, E, K, F of group B), numerous microelements (potassium, magnesium, sodium, iron, selenium, manganese, iodine).

Phosphorus, in quantity per 100 g, is almost the same as in fish. The increased protein content characteristic of turkey meat is beneficial for children and middle-aged people, but has its limitations for older people.

Turkey meat is universal, it can be prepared in any usual way - boiled, fried, smoked, baked, prepared minced meat for cutlets or meatballs. Turkey goes harmoniously with vegetables and natural herbs - thyme, basil, rosemary.

The calorie content of turkey meat depends significantly on the method of cooking the meat. The range is: 195 kcal. - boiled fillet; 285 kcal. - meat fried in oil.

Features of choosing and preparing turkey

In the supermarket (or at the market), it is better to choose chilled, beaten poultry. Frozen meat loses some of its taste and juiciness. To select a fresh, young turkey, just follow these simple rules:

pay attention to the color of the meat: a really fresh turkey carcass has a pink tint to gray; the legs and thighs of the bird should be significantly darker than the breast (since it is red meat);
in a young turkey, the breast bone ends in cartilage rather than hard bone; press on the top edge of the carcass;
If there are any doubts about the quality of the turkey at the market, lightly burn the skin of the carcass with a lighter - if the meat has been treated with antibiotics, a strong rubber smell will appear.

When purchasing fresh frozen turkey, pay attention to the following points:

the older the bird, the darker its fat;
there should be no ice build-up on the carcass;
there should be no bruises or stains on the carcass (this is evidence of repeated defrosting).

Turkey is a dietary meat; it has a fairly lean, neutral taste. Therefore, for use in the holiday menu, it should be marinated with aromatic herbs and spices. Due to the high sodium content of this meat, dishes are tasty even with minimal use of table salt.

How to Roast a Whole Turkey in the Oven

As soon as we talk about a whole roasted turkey, associations with Thanksgiving, Christmas, and a merry holiday feast immediately come to mind.

Let's start with the products:

young turkey carcass (about 5 kg);
4 apples (preferably Antonovka variety);
120 g olive oil;
70 g honey;
head of garlic;
40 g table salt;
2 packets of Italian herbs spices;
5 g ground nutmeg;
30 g table mustard;
5 g ground black pepper.

Preparing the festive dish will take about 8 hours, but part of this time the hostess will be free (marinating - 2 hours, baking - 4.5 hours). The calorie content of the dish is 235 kcal, the number of servings depends on the size of the turkey.

In order for a large bird to be properly soaked, it should be marinated in advance, at least 2 hours (with an estimated carcass weight of 5 kg), more is better.

First, wash and dry the bird with a paper towel. Then we prepare a marinade from all the listed spices, salt, peeled, chopped garlic, honey and olive oil. Generously coat the turkey with marinade (outside and especially inside) and leave to marinate.

Wash the apples, cut them into 4 slices, remove seeds and membranes. Place them around the carcass, directly into the marinade. After the specified time has passed, tightly stuff the bird with apples, connect and secure the edges of the skin with wooden toothpicks.

First, preheat the oven well. Cover a deep sheet with foil, place the carcass stuffed with apples on it, pour 2.5 cups of water, and completely cover the turkey with foil. Place the roast in the oven for 3 hours.

Turkey fillet dishes: simple and tasty recipes

Turkey fillet cooks quickly, goes well with a variety of foods, and contains a minimum of calories. Using turkey fillet in the holiday menu allows you to at least slightly reduce the overall calorie content of the feast.

Festive turkey fillet salad with feta balls

The original new salad will certainly decorate the holiday table. It looks great on a large platter or when served individually. Prepare the necessary ingredients (for 8 servings):

350 g turkey fillet;
200 g feta cheese;
100 g wheat crackers with garlic;
150 g thick mayonnaise;
2 tangerines;
1 fork Iceberg lettuce;
250 g bell pepper;
1 leek;
70 g fresh dill;
5 g ground black pepper;
15 g garlic;
30 g toasted sesame seeds;
40 g soy sauce;
80 g olive oil.

The salad takes 40 minutes to prepare, the calorie content of the dish is 210 kcal.

The cheese balls can be prepared in advance. All that remains is to chop the vegetables, fry the meat, assemble and dress the salad.

Begin. Dill greens should be washed, dried with a towel, and finely chopped. Peel and then chop the garlic clove. Mix feta with herbs and garlic, add ground black pepper. With wet hands, form neat balls with a diameter of 1 cm. Ready balls should be cooled before serving.

Cut the fillet across the grain into small cubes. For the marinade, mix 20 g soy sauce, 40 g olive oil, 10 g sesame seeds. Place the turkey slices in the marinade for 20 minutes.

At this time, prepare the vegetables. Wash and dry the lettuce leaves, wash and peel the peppers and leeks. Cut the bell pepper into strips, the white part of the onion into thin rings. It is better to tear the salad with your hands. At the same time, peel 1 tangerine, separate it into slices, and remove all the films.

Refueling. Add 20 g of soy sauce, chopped garlic clove, and black pepper to the mayonnaise. Squeeze the juice of one tangerine. Mix carefully.

Heat a frying pan and fry the turkey pieces in the remaining olive oil (over medium heat). The main thing is not to overdry.

Place vegetables, salad, and turkey on a plate. Decorate with croutons, tangerine slices and feta balls, sprinkle with sesame seeds, pour over dressing.

Turkey fillet with pineapples and cheese in the oven

Chops are always appreciated. This recipe offers you to enjoy the extraordinary tenderness and original taste of turkey chops, without unnecessary ingredients. You will need a small set of products: (for 6 servings):

1 kg turkey fillet;
1 can of canned pineapple (preferably in rings);
5 g dry ground ginger;
10 g curry;
70 g cream 33% fat;
300 g plain cheese;
25 g salt.

Cooking time - 45 minutes, calorie content - 85 kcal.

Immediately turn on the oven. Cut the turkey fillet across the grain into thin slices (1.5 cm). Beat well, grease with a mixture of ginger and curry, pour in cream and leave to rest for 5 minutes.

Line the sheet with foil and measure out a second layer of foil to cover the top of the chops. Grate the cheese onto a coarse grater and open the pineapples. Salt the chops on both sides and place them on a sheet. Drizzle each chop with cream. Place pineapple rings on top and sprinkle with grated cheese.

Cover the sheet with a layer of foil and place the turkey fillet with pineapples in a hot oven. The foil must be removed after 20 minutes to allow the cheese to brown. The roast will be completely ready within 30 minutes from the start of baking.

How to deliciously cook turkey thigh with potatoes

A significant advantage of the proposed recipe is that the side dish and the festive meat dish are prepared simultaneously, without much participation from the cook, on one sheet in the oven. The cook’s task is the preparatory stage, and then just supervise the process, pouring aromatic juice over the roast. You will need the following products (for 6 servings):

chilled turkey thigh (about 1.5 kg);
200 g onions;
30 g garlic;
70 g chili pepper;
10 g rosemary;
10 g thyme;
30 g salt;
175 g butter;
150 g vegetable oil;
300 g potatoes (medium size).

The thigh with potatoes takes 2.5 hours to prepare (including 1 hour for marinating, plus 1 hour for baking). The calorie content of the dish is 265 kcal.

Wash the thigh thoroughly and pat dry with a paper towel. Without disturbing the outer skin, use a sharp thin knife to make several punctures in the thigh to allow the marinade to penetrate deeply.

In this recipe, not only meat, but also potatoes will be marinated before baking. We will prepare different marinades, since we have two goals: to make the turkey juicy and spicy; Provide the potatoes with an appetizing golden brown crust.

First, prepare the marinade for the meat. Mix thyme, rosemary (without hard branches) and part of hot red pepper (50 g) with butter (soft). Add chopped garlic, salt, finely chopped onions, and part of the vegetable oil (80 g), mix the mixture well.

Generously coat turkey thigh with marinade. It’s just great if the spicy sauce is poured into the prepared punctures. When done, let the meat marinate for 1 hour.

Peel the potatoes and cut them into 4 wedges. Small young potatoes can simply be washed and dried, then cooked in their skins without cutting. Add hot chili pepper (20 g) to the remaining vegetable oil (70 g) and stir.

Coat the potatoes with this sauce and leave to marinate. It is better to salt the potatoes later, already on the sheet, just before baking.

Turn on the oven early so that it is really hot. Place the thigh on a large sheet and place it in the oven. The meat will be ready in an hour.

Forty minutes is enough for the potatoes; we will add them after 20 minutes, having previously salted them. During baking, the turkey should be basted with rendered fat on top as often as possible (3-4 times).

Ground turkey recipes

You can prepare the minced meat yourself, or buy it ready-made. The best option is to buy chilled meat in a supermarket where customers grind the purchased meat in an industrial meat grinder for free. The buyer saves his time, while always being confident in the freshness of the purchased minced meat.

Diet cutlets in the oven

An interesting recipe for turkey cutlets with vegetables is prepared without the use of bread and butter. These bright cutlets are baked in the oven, so they do not contain carcinogenic substances. To prepare 10 cutlets you will need (for 5 servings):

600 g ground turkey;
1 egg;
50 ml of fresh kefir 2.5% fat;
1 yellow bell pepper;
70 g fresh dill;
50 g green basil;
250 g potatoes;
150 g carrots;
120 g onions;
25 g salt;
a pinch of ground black pepper.

They can be prepared from ready-made minced meat in 50 minutes, calorie content - 190 kcal.

Immediately turn on the oven to preheat it thoroughly. Peel and wash the vegetables. Wash the greens, dry with a towel, finely chop. Carrots and potatoes can be grated on the finest grater, and it is better to chop the onion in a meat grinder. Cut the bell pepper into small squares. Lightly beat the egg with salt and black pepper.

Add beaten egg, chopped vegetables and chopped herbs to the minced meat. Knead the minced meat thoroughly with your hands, almost the same way you usually knead dough. The minced meat should come away from your hands.

Cover the sheet with parchment. Form into patties and place on a sheet. Place the pan in the oven for 40 minutes. The cutlets are ready when absolutely clear juice flows out of them when pierced.

Roll with prunes and apples

Ready-made ground turkey produces a juicy stuffed roll that is good both hot and as a cold appetizer. You will need:

700 g ground turkey;
1 egg;
70 g semolina;
5 g ground black pepper;
40 g butter;
15 g salt;
1 sour apple;
150 g pitted prunes.

Preparation will take 1 hour, the calorie content of the roll is 230 kcal.

Immediately turn on the oven. Break the egg into the minced meat, add black pepper and salt. Add semolina and mix well. Peel the apple, remove seeds and membranes. Cut into thin strips. Cut the prunes into thin slices.

Spread the minced meat in an even layer of 1.5 cm on foil moistened with water. We form a rectangle measuring 30x40 cm. Place the filling along the long side and carefully wrap the roll using foil.

Carefully place the roll on a sheet covered with foil and grease it with butter on top. Wrap in foil and bake in a hot oven. The total baking time is 40 minutes, after 30 minutes you can remove the top foil to allow the roll to brown.

What to cook from turkey liver

It is worth preparing a tender pate from turkey liver, which children really like. Minimum products needed:

400 g turkey liver;
200 g butter (soft);
150 g carrots;
150 g onion;
20 g salt;
2 g ground black pepper;
5 peas of allspice.

Cooking time is 45 minutes, plus a couple of hours for hardening. The calorie content of the pate is 230 kcal.

Wash and dry the liver, peel and wash the vegetables. Cut the carrots into 3 parts, put 2 onions whole. Place the vegetables first, then the liver, in a thick-bottomed saucepan (or casserole dish).

Fill halfway with water, add allspice and salt. Place over medium heat, wait until it boils and skim off the foam. Reduce heat to low, simmer the liver with vegetables for another 25 - 30 minutes under the lid. Turn off the gas and open the lid to allow the liver to cool slightly.

Grind the hot stewed liver with vegetables through a meat grinder. The onion can be slightly squeezed beforehand. Stir the pate, add ground black pepper, carefully add soft butter into the pate. We send the finished pate to harden in the cold.

Cooking turkey meat is easy; this product gives a wide field for the culinary imagination. A few tips will make cooking enjoyable:

if you need to quickly marinate the meat, place it in a cellophane bag (along with the sauce), release the air and tie the bag - the meat will marinate much faster;
in recipes for turkey fillet (or minced meat), it is preferable to use butter and sweet milk cream (the dish will turn out juicy);
If the recipe requires adding vegetables to the minced meat, it is better to grind them using a meat grinder with minimal holes.

Bon appetit!

The recipe for delicious turkey with herbs is in the next video.

The recipe for cooking turkey or turkey is traditional for Americans and some European countries, in which turkey is always prepared for Christmas. Turkey recipes are most common in these countries. Turkey dishes, as a rule, are not fatty, so you can often find diet turkey dishes. Turkey has its own characteristics. Usually they turn out more voluminous and satisfying turkey dishes, a turkey recipe can be very simple, or it can be delicious. Therefore, we will teach you how to properly cook a turkey, how to cook a whole turkey, how to cook a juicy turkey, how to cook a delicious turkey, how to cook a turkey fillet, how to cook turkey legs, how to cook turkey wings, how to cook a whole turkey, how to cook a turkey heart, how to cook turkey liver, how to cook turkey with vegetables, how to cook turkey with chestnuts and turkey with cheese, how to cook turkey drumstick, how to cook turkey cutlets, how to cook turkey breast, how to cook turkey thigh, how to cook turkey, what to cook with turkey , how to cook turkey with sauce, what can be prepared from turkey quickly, how to cook marinated turkey. Also, by choosing turkey dishes with photos, turkey recipes with photos, turkey recipes with photos, turkey recipes with photos, recipes with photos of turkey fillet, you can see all the subtleties of this process.

Cooking the whole turkey in the oven is the most common way to cook turkey. But of course, there are other options for how to cook a turkey. The second most popular recipes with turkey are dishes made from turkey fillet and turkey breast. There are different dishes made from turkey meat, such as turkey baked in the oven, turkey in a pot. Cooking turkey fillet is convenient because turkey breast is much larger than chicken breast, it can be perfectly cooked in the oven and will not be dry. An interesting recipe for cooking turkey fillet - with butter. This is a great way to cook delicious turkey fillet. It is better to start cooking the turkey when the turkey is removed from the refrigerator a little from the cold. You need to make cuts in the fillet, put pieces of butter there, rub the turkey fillet with spices and put it in the oven. Other delicious recipes for turkey fillet dishes: with mayonnaise, with oranges, with soy sauce. There is another way to cook turkey meat. This is turkey wrapped in bacon. Cooking your turkey this way will give you a tender dish and you'll be sure to get a juicy turkey. But the turkey recipe uses not only a whole turkey or turkey fillet, there are also other recipes with turkey: turkey breast dishes, turkey thigh dishes, turkey drumstick dishes, turkey liver dishes and other turkey dishes.

If you have ground turkey, you're probably wondering what to make with ground turkey. These can be cutlets, meatballs. One more note on the question of how to cook a delicious turkey. Cooking turkey should begin with preparing the marinade; the turkey should sit in the marinade for at least several hours, or better yet, several days in the refrigerator. We hope that once you cook this bird, turkey will become a frequent guest on your table; the recipes allow you to cook it differently each time.

Both first and second courses are prepared from turkey breast.

This meat is perfect for salads, pies and snacks. In addition, turkey breast is considered a dietary meat that does not contain cholesterol.

If you cook it incorrectly, it will turn out overdried, hard and will lose all its beneficial properties. Making the dish juicy and tender is not difficult.

Turkey breast - general cooking principles

You need to defrost the turkey in warm water, changing it periodically.

The breast can be fried, stewed, boiled, baked and smoked.

It is better to cook the turkey no longer than the time indicated in the recipe. This way it will be easier to maintain its juiciness and it will not dry out.

Before cooking, the meat should be thoroughly washed, removed, and dried.

You can add any spices to prepare a turkey breast dish.

Before baking, it is better to divide the breast into several parts.

When frying turkey chops, remember to turn them over.

Turkey breast rice soup

Ordinary rice soup cooked with turkey meat broth turns out to be as dietary as possible. This dish can be served even to small children.

Ingredients:

430 g turkey breast;

one onion;

three medium potatoes;

one carrot;

half a small glass of rice;

salt and pepper;

2 liters of water.

Cooking method:

Wash the turkey and cut into large pieces.

Then place it in a saucepan and fill it with water. Cook for 40 minutes. As soon as the water boils, add salt.

While the meat is cooking, peel and chop the vegetables. Potatoes and onions - in cubes, and carrots - in strips.

Carrots and onions can be added to the meat after 40 minutes. After some time, add potatoes and rice, washed several times.

After adding all the vegetables, the soup will cook for another 15 minutes. Eight minutes before readiness, add herbs and pepper.

Serve the finished soup in deep bowls. If you wish, you can add sour cream to the soup.

Turkey breast with canned pineapple

The dish combines all ingredients perfectly. Pineapples give the turkey a sweet taste, and ginger adds a little bitterness.

Ingredients:

two pieces of turkey fillet;

one can of chopped canned pineapples;

spoon of potato starch;

a couple of spoons of soy sauce;

half a small glass of olive oil;

a pinch of ground ginger;

Cooking method:

Cut the breast into thin strips.

For the marinade, mix soy sauce, a little salt, pepper, half the starch and olive oil in a bowl.

Soak the meat thoroughly in the marinade.

In the remaining oil, fry the turkeys on both sides, 3 minutes each. The meat should turn white and brown.

Add pineapples and a little water to the breast. Cover the pan with a lid and simmer for 15 minutes.

Mix 1/3 of the pineapple juice from a can with water, starch and ginger. The result should be a slightly thick sauce. Pour it into the pan and cook the turkey for another 5 minutes.

Serve the dish hot with sauce poured on top.

Turkey Breast Salad

A simple and delicious salad for a light dinner. It is advisable to serve it immediately after preparation.

Ingredients:

240 g turkey breast;

¼ part cucumber;

one sweet pepper;

head of lettuce;

oil (olive or vegetable);

teaspoon of honey;

lime juice;

two sprigs of cilantro;

30 g peanuts;

spoon of soy sauce;

any pepper;

Cooking method:

Mix together honey, soy sauce and pepper.

Add turkey breasts cut into thin strips into the mixture. Marinate for half an hour.

Cut the sweet pepper and cucumber into strips. Finely chop the hot pepper. Tear the lettuce leaves with your hands and place in a separate bowl, add pepper and cucumber. Mix everything.

Fry the marinated turkey in oil until golden brown.

Add meat to salad.

To make the dressing, whisk together the olive oil, juice, salt and pepper.

Sprinkle the finished salad with peanuts and cilantro.

Turkey breast baked with potatoes and champignons in the oven

The dish is prepared from a minimal amount of ingredients, but its taste is extraordinary. It is better to cook it in a baking sleeve; it should be stewed in its own juice.

Ingredients:

1 kg turkey fillet;

100 g carrots;

six medium potatoes;

130 g onions;

ground red pepper;

vegetable oil;

320 g whole champignons.

Cooking method:

Wash the meat and cut into small cubes.

Peel the potatoes and cut into four parts.

Grate the carrots and chop the onion with a knife.

Wash the mushrooms.

In a bowl, combine turkey, onion, potatoes, carrots, oil, salt and pepper.

Place everything in a baking sleeve, close it and make 2 small holes on top with a knife.

Cook everything in the oven at 180 degrees for no more than one hour.

Before serving, sprinkle the dishes with chopped fresh herbs.

Juicy turkey breast cooked in a slow cooker

To prevent the meat from becoming dry, you must first rub it with oil and herbs. The breast prepared in this way can be used for sandwiches.

Ingredients:

550 g turkey breast;

half a glass of melted butter;

¼ glass of any white wine;

a teaspoon of paprika and salt;

three cloves of garlic.

Cooking method:

Rinse the turkey fillet under regular running water.

In a separate bowl, mix chopped garlic, wine, salt and melted butter. Instead of wine, apple juice will also work.

Pour a spoonful of sunflower oil into the multicooker bowl and place the breast there. Then pour the pre-prepared sauce over the meat.

Close the lid of your multicooker and set the “Stew” mode. Set the cooking time to 1.5 hours.

After the signal, remove the meat from the appliance and let it cool slightly.

The cooled fillet can be cut into small slices and served.

The dish will look very appetizing if you decorate it with whole apples or herbs. You can also add a little sage or thyme.

Spicy turkey breast baked in foil

For lovers of spicy dishes, turkey prepared in this way will be to their taste. The more you stuff the meat with garlic, the tastier it will be. The cuts with a knife should be made deep and a piece of garlic should be pushed further into each one.

Ingredients:

1.7 kg turkey breast fillet;

six cloves of garlic;

two tablespoons of spicy adjika;

two tablespoons of sunflower oil;

half a teaspoon of red pepper;

half a tablespoon of salt;

1.5 liters of water.

Cooking method:

Pour water into a large bowl and add salt.

Dip the skinless breast into this brine and leave to marinate for 2.5 hours.

After the time has passed, remove the meat from the water and dry it with a paper towel.

Stuff the turkey with garlic and coat all sides with a mixture of adjika, butter and pepper.

Wrap the breast in foil and cook in the oven, preheated to 180 degrees for half an hour.

After 30 minutes, turn off the oven and leave the turkey breast in the oven for another hour.

Cut the finished meat against the grain and serve hot. Vegetable salads and boiled potatoes will go well with the dish.

Turkey breast with vegetables

The dish is perfect for people who are careful about their figure. Turkey with vegetables will not only be tasty, but also healthy. The meat is moderately spicy and aromatic.

Ingredients:

1.3 kg turkey breast;

1.5 carrots;

three heads of garlic;

five potatoes;

sunflower oil;

7 prunes;

a small spoon of sweet paprika and turmeric;

two tbsp. spoons of dried basil;

black pepper;

bay leaves - to taste.

one and a half liters of water.

Cooking method:

To make the meat juicy, place it in water mixed with salt and leave for at least three hours.

Then remove the breasts from the water.

To stuff the breast with garlic, make deep cuts on it. It is better to cut the garlic lengthwise.

Place parchment paper on the bottom of a deep baking sheet. Sprinkle pepper, paprika, basil and turmeric on it. Roll the meat in the mixture of these seasonings, pressing firmly. Place a few bay leaves under the breast, and a few on it.

Near the turkey, place prunes scalded with boiling water, sliced potatoes, carrots and sprinkle them with the remaining seasonings. Pour one glass of water and sunflower oil over the vegetables.

Cover everything on top tightly with foil.

Bake the breast with vegetables for 80 minutes. Set the temperature to 180 degrees. A few minutes before cooking, remove the foil from the oven.

Serve the dish by cutting the meat into pieces and adding vegetables to it. For a big holiday, a turkey breast baked this way would be a good hot dish.

Turkey Breast Chops

The dish cooks very quickly and turns out quite tender. For this recipe, both fresh meat and meat that has been in the freezer for a long time are suitable. If the fillet is frozen, you must first remove it so that it is completely defrosted.

Ingredients:

half a kilo of turkey breast;

80 g of any hard cheese;

breadcrumbs (homemade or store-bought);

a couple of tablespoons of vegetable oil;

a teaspoon of chicken seasoning and balsamic vinegar;

a tablespoon of all-purpose seasoning and soy sauce;

head of garlic;

mixture of peppers - to taste;

Cooking method:

Cut the meat into thick and even layers.

Cover each chop in turn with the bag and beat them on both sides. They should almost double in size.

In a large bowl, combine the garlic, vinegar, pepper, seasonings, soy sauce, salt and a spoonful of oil for the marinade.

Coat the chops on both sides with marinade and place in the refrigerator for 16 hours.

After the time has passed, prepare the batter for the chops. Mix the cheese grated through the finest grater and breadcrumbs.

Dip each chop, pressing firmly, in the batter.

Fry each chop in a well-heated frying pan with oil for at least 3 minutes.

Add sunflower oil to the pan as needed.

You can serve the chops with a salad, side dish or herbs. For decoration, you can put cherry tomatoes and quail eggs cut in half next to them.

Turkey breast in lemon-honey marinade

The dish has a very pleasant sweet and sour taste.

Ingredients:

kilogram of breast;

egg yolk;

two cloves of garlic;

1.5 tbsp. l. Honey;

a spoonful of mustard;

half a lemon;

a couple of tablespoons of olive oil;

pepper and salt.

Cooking method:

Wash and dry the meat. Then rub it with salt and pepper and marinate for an hour and a half.

As soon as the meat is marinated, you can stuff it with garlic passed through a crusher. To do this, you will need to make several cuts on the fillet.

Beat the yolk with mustard, olive oil, lemon juice and honey. Mix everything well.

Coat the turkey generously with this mixture.

Preheat the oven to 190 degrees. Place the breast on a greased baking sheet and place in the oven.

Cook for 1 hour 15 minutes, turning the meat occasionally.

Before serving, sprinkle the dish generously with herbs.

To make the turkey softer, you can pre-beat it.
If you use fresh turkey meat, the dish will be even tastier.
Frozen meat takes longer to cook than fresh meat.
To marinate the breast better, it should first be pierced in several places with a knife. It is advisable to make deep cuts.
It must be remembered that homemade breadcrumbs, unlike store-bought breading, make the chops crispy and at the same time tender.
The breast can be prepared in any way you like: in foil, a baking bag or breadcrumbs.

Many housewives who are preparing a holiday table are interested in how to cook a turkey. For many years it has been one of the most popular dishes in Western countries, especially in the USA. Recently it has been gaining popularity in Russia. It is very important to prepare it and serve it in a special way, because the mood of the entire holiday will depend on it. After all, turkey is usually prepared as the main decoration of the holiday table.

Tradition of cooking turkey

Culinary historians say that women have been interested in how to cook turkey for thousands of years. This is one of the most popular dishes for a formal table, along with roast beef and pork. The tradition dates back to the times of pagan sacrifice rituals.

Many aristocratic families preferred to cook poultry for the holiday. But it was not chicken, like the poor people, but turkey or even pheasant, partridge or swan. Today, turkey, goose and duck remain popular, with the exception of chicken; other birds are cooked very rarely.

Now in our country, in stores and markets, you can find a variety of turkey carcasses weighing from one to five kilograms.

Since cooking a turkey is very difficult, it is better to carefully study the experience of culinary specialists. For example, the recipes given in this article. More recently, it has become popular to marinate the turkey before cooking.

It is believed that this process was inspired by the process used in the production of kosher products. All blood needs to be removed, so it is thoroughly soaked in water. It is noted that kosher turkeys are more tender and juicier than regular ones.

In this process, it is very important to prepare the correct and effective marinade, then you will know exactly how to cook a delicious turkey. To marinade a turkey weighing about four to five kilograms, you should use:

six liters of water;
125 grams of salt;
three tablespoons of black pepper;
one cinnamon stick (it should be broken into several parts);
one tablespoon of cumin seeds;
two dozen clove seeds;
90 grams of sugar;
two onions, cut into large slices;
four large cloves of garlic, passed through a press;
grated ginger root (about six centimeters long);
one orange (cut it with the peel into slices, squeeze the juice into the marinade, throw in the slices);
three stalks of celery (cut crosswise into several pieces).

The whole turkey should be soaked in the marinade for three to four days. The heavier the bird, the longer it should remain in the mixture. All this time the bird needs to be in a cool room, you can even put it in the refrigerator. If you are brining turkey breasts, it is best to use a sleeve. The main thing is not to pay attention to the fact that there are a lot of components in this composition. If you don’t have one or two ingredients on hand, it’s okay, the marinade will still turn out rich. Let it steep in saline solution.

After removing the turkey from the refrigerator or cool room, wait until it reaches room temperature before rinsing the bird in cool water and drying with paper towels. Now you can bake it on a baking sheet. Many people do not use additional fat, spices, or special bags for this, but simply add a little rosemary and sage. The bird itself can be brushed with vegetable oil to brown its skin.

Cooking turkey drumstick

Turkey drumstick in a lemon-soy marinade is very popular among meat lovers. To prepare this delicious and nutritious dish, take:

two turkey drumsticks;
four tablespoons of soy sauce;
one lemon;
four tablespoons of vegetable oil;
one teaspoon of ground black pepper.

Now we will tell you in detail how to cook a turkey drumstick. It is recommended to first marinate it in soy sauce mixed with juice squeezed from lemon, as well as black pepper and sunflower oil. Please note that if you prefer your bird spicier, you can increase the amount of spices by adding your favorites. For example, red hot pepper will do.

Two turkey drumsticks typically weigh about one and a half kilograms. They must spend at least 30 minutes in the marinade. In general, the more, the better. Turn the drumsticks occasionally to ensure they marinate evenly.

Then we put the meat on foil and wrap the bird in it. We pinch the edges, creating a shape with sides, into which we pour the marinade. Only after this we close the envelope and put it in the oven. The meat should be baked at 200 degrees for two hours. Now you know how to cook a turkey drumstick. Rice, which can be poured with the remaining broth, would be appropriate as a side dish.

Turkey thighs

To learn how to cook a turkey thigh, you need to study a special recipe. For example, you can bake turkey thighs in foil. To do this you will need:

1.5 kilograms of thighs;
half an onion;
5 grams of cumin;
rosemary and olive oil are added to taste.

Do you remember how to cook a delicious turkey? For this you need a marinade. For the marinade on the thighs, take:

half an onion;
three tablespoons of olive oil;
two cloves of garlic;
two teaspoons of Dijon mustard;
one teaspoon of salt;
paprika, cumin, black and red pepper - to taste.

We reveal the secret of how to cook a turkey thigh. Wash the turkey leg thoroughly and dry it. Cut the onion into slices.

Place all the ingredients of the marinade into a blender and mix until smooth. Rub this mixture onto the thigh, trying to get it under the skin.

Take a double folded foil, pour a little olive oil on it, place the chopped onion there, and the turkey itself on top. You can decorate the sides of the dish with sprigs of rosemary and thyme, and then wrap the turkey in foil.

Place it in the oven on a baking sheet at 200 degrees. Cook for about an hour and a half, periodically basting with the released juice.

Checking your turkey for doneness is very easy. To do this, just pierce the meat with a knife in the thickest part. The juice that begins to stand out should be clear.

About 40 minutes before cooking, open the foil to create a crispy crust on the bird. Here is one of the best ways to cook turkey quickly and tasty.

From this article you will learn what to cook with turkey quickly and tasty. One of the interesting recipes is turkey fillet stewed with sour cream. For this recipe use:

one kilogram of turkey;
two tablespoons of sour cream with a fat content of at least 10%;
two tablespoons of sauce;
one onion;
three cloves of garlic;
salt, pepper - to taste.

Carefully cut the turkey fillet into small slices and simmer in a frying pan for a quarter of an hour. Add the chopped onion to the fillet, continuing to simmer for another five minutes until it is soft enough. Chop the garlic as finely as possible and also add it to the frying pan with the meat and onions.

The final touch is sour cream and spices. It can be salt, pepper, soy sauce. Mix everything thoroughly, add boiled water, this is necessary to make the sauce quite liquid, continue to simmer for another ten minutes until completely thickened.

This is the optimal recipe when you are struggling with what to cook quickly from turkey fillet. Absolutely any side dish will suit the dish.

Option with oven

If you have enough time that you can devote to cooking, then it will be useful to learn how to cook turkey fillet in the oven.

To do this, take:

one kilogram of turkey meat;
50 ml lemon juice;
salt and pepper - to taste;
three cloves of garlic;
50 grams of soy sauce.

First, wash the meat well and thoroughly, since it will not be possible to cook turkey meat without observing this condition.

At the same time, prepare the marinade. To do this, mix soy sauce and spices. You can expand their list, focusing solely on your own taste. Add finely chopped garlic and lemon juice to the marinade.

Now place the meat in a deep container and fill it with marinade. Leave it to lie like this for at least a few hours. It is recommended to turn the turkey over from time to time so that it is thoroughly marinated on all sides.

Now we put the meat in a sleeve and send it to a preheated oven. The temperature should be about 200 degrees. The fillet should be baked for about forty minutes. Now from this article you have learned how to cook turkey in a tasty and unusual way.

Turkey breast

There is another popular option for how to cook turkey quickly and tasty. This is the breast of a bird. It should be remembered that chicken and turkey breast are significantly different from each other, so when cooking you must adhere to certain rules.

One of the main ones is that the breast must be in the maximum amount of liquid. By the way, there are several ways to cook turkey breast. This can be done in a slow cooker or oven.

Naturally, it’s easiest to cook in a slow cooker. You just need to make sure that the piece is sufficiently moistened, then it will be guaranteed to be delicious. Place a jar of your favorite broth and vegetables in the multicooker bowl, season with pepper and salt. Set the timer to low temperature for two to three hours.

If you are concerned about how to cook turkey meat in the oven, be sure to periodically pour broth over it, and to retain moisture, it is recommended to cover the baking dish or pan with a regular lid. It is best to cook at low temperatures too. This way you will achieve maximum juiciness and tenderness of the dish.

Also, before putting the turkey breast in the oven, marinate it for a few hours. Ideally, get a special culinary thermometer to measure the temperature inside the product. For turkey breast, the optimal temperature is 160-165 degrees. If the temperature rises to 170, the meat will become dry and tough. To measure the temperature of the meat, insert the tip of the thermometer into the thickest part of the breast. It's best if you manage to pierce it right through.

In stores today you can find minced poultry on sale, which is the subject of our article. If you are wondering, you will find the answer in this material.

There are many original recipes, for example, meatballs in tomato sauce. For six servings, take:

one piece of white bread;
50 ml milk;
half a kilogram of ground turkey;
a bunch of fresh parsley;
200 g frozen spinach;
a quarter glass of olive oil;
one onion;
two cloves of garlic;
one carrot;
300 grams of tomato sauce;
pepper and salt - to taste.

So, thoroughly soak a piece of bread in milk, mix the minced meat with it. Add chopped parsley and previously defrosted spinach to the same mixture. Season with salt and pepper. Form small and neat meatballs.

Chefs advise frying in olive oil for three minutes on each side. After this, remove them from the pan and leave to cool. Fry the garlic and onion in the remaining oil. Add diced carrots. When the onion is browned, pour in the tomato sauce, let it boil and start simmering the meatballs for a quarter of an hour.

Lazy cabbage rolls

You will be surprised, but you can even make lazy cabbage rolls from ground turkey. To do this you need:

half a kilogram of minced meat;
one kilogram of cabbage;
one carrot;
100 grams of short grain rice (you can take rice in a bag);
one onion;
one chicken egg;
two tablespoons of tomato paste (it can be replaced with ketchup);
300 grams of sour cream;
70 grams of hard cheese.

Mix the minced meat with rice, adding grated carrots, lightly boiled cabbage and a little onion. If desired, you can chop the cabbage in a food processor.

Mix this mixture thoroughly, adding egg and spices. After forming small cutlets, place them on a baking sheet. You can sprinkle them on top with a mixture of garlic and grated cheese.

Mix sour cream with tomato paste, place one spoon of this mixture on each of the cutlets. Place the dish in the oven for 25 minutes.

Turkey liver

In this article you will also find a recipe for how to cook turkey liver. Classic recipe with onions and sour cream.

For 700 grams of liver you will need:

three onions;
three tablespoons of sour cream;
salt and other spices - to taste;
vegetable oil (you will need it for frying).

Finely chop the onion and fry it a little in a frying pan. The liver should be washed with running water and cut into small pieces. By the way, this is very convenient to do. There are no veins or films in the turkey liver that have to be removed additionally. As soon as the onion in the frying pan begins to turn yellow, we send the liver to it. Fry over high heat for about ten minutes until a characteristic crust appears.

After this, reduce the heat so that it cooks completely. Next, add spices, salt and sour cream. Simmer for another five minutes until fully cooked and serve.