How long does it take to bake a turkey fillet in the oven? Turkey baked in the oven loves the “sleeves” and the shine of foil! How to cook a delicious oven-baked turkey: recipes of different difficulty levels

Turkey dishes are an opportunity for “tasty” weight loss and healthier body. Lean meat goes well with almost all foods and seasonings. Diet turkey can be prepared using any technology. Boiled, baked, steamed - fillet is low in calories and will help you forget that you are on a strict diet.

Diet recipes

Turkey meat has low nutritional value and ideally digestible protein, but is juicier and more tender than chicken. Turkey fillet contains B vitamins and microelements and a minimal amount of carbohydrates.

Turkey salads

Vegetable

Ingredients for this dish:

• tender fillet - 300 g, boiled in advance;
• tomatoes and bell peppers, preferably multi-colored, 1 pc. everyone;
• soft cheese - feta in the original recipe, 75 g.

All ingredients are mixed and seasoned with a mixture of olive oil and lemon juice, taken in equal quantities. If the goal is weight loss, do not add salt.

Tropical

Salad products:

• boiled turkey fillet - 300 g;
• orange - 1 pc.;
• sweet light green bell pepper - 2 pcs.;
• ripe avocado.

Cut the ingredients. The dressing is a mixture of olive oil, mustard and honey. You can experiment with the composition of the dressing.

Diet soups

Making simple turkey soup does not require following a recipe. Cook the broth by dipping the meat into salted boiling water and leave to simmer for 30-40 minutes. Then add potatoes - cut into strips, a little washed round rice, grated carrots and a large onion. The onion is not chopped, it is then removed. Spices - to taste. As soon as the potatoes are cooked, turn off the soup. Best served with parsley.

The following first course recipes are more complex.

Light soup

Prepare 0.5 kg fillet:

• rice - 2 tbsp;
• vegetables - onions and carrots;
• garlic - 1 clove;
• olive oil - 1 tbsp;
• spices to taste.

Calculation: for this amount of food - 3 liters of water.

1. The fillet is boiled until tender along with whole carrots and onions, then the meat and vegetables are removed and set aside.
2. Rice is cooked in broth.
3. Spices are soaked in olive oil and dipped into the broth when the cereal is already cooked. Do not remove the pan from the heat. Finely chop the fillet, put it in the broth, and let it simmer for a minute. Served with sour cream and parsley.

Meatball soup

Required Products:

• meat - 600 g;
• 150-200 g of carrots and celery;
• 100 g spinach;
• rice - half a glass.

Broth is boiled from 200 g of meat, the rest is ground into minced meat. Form meatballs. Cook the rice separately and place in a colander to drain excess water. Dip the meatballs into the broth and cook until half cooked. Place chopped vegetables into the pan. Just before turning it off, add salt, pepper if necessary, and add rice. As soon as it boils, turn it off.

Second courses recipes

Turkey with prunes

The set of ingredients is minimal - 0.5 kg of fillet and 0.1 kg of prunes. Spices to taste.

Finely chop the meat along with prunes, mix, add water and simmer for 35 minutes in a frying pan. Salt before turning off.

Turkey cutlets

There is a stereotype: if cutlets, then be sure to be fried. You can prepare minced turkey cutlets either in the oven or by steaming them.

Steamed recipe. 1 kg of meat is minced in a meat grinder along with an onion, 2-3 pieces of white bread are soaked in half a glass of milk, salt is added. Beat an egg into the minced meat and form small cutlets. You can bring it to readiness in a double boiler or in a water bath. Bring water to a boil in a saucepan, place a metal colander on top, and place the formed cutlets in it. Cooking time - 40 minutes. It is advisable to turn it over 1-2 times.

You need to prepare the following set of products:

• meat, preferably loin or thighs - 1 kg;
• onions, potatoes and carrots - 1 pc.;
• egg - 1 pc.;
• spices - dried dill, oregano, basil, pepper on the tip of a knife;
• breadcrumbs.

1. Grind the meat and onions in a meat grinder or food processor.
2. Add spices to the minced meat and beat in an egg.
3. Mix everything thoroughly and form cutlets, breaded in breadcrumbs.
4. Lightly grease a baking tray with oil and lay out the meatballs.

Bake at 200°C for 30-40 minutes.

Meatballs

Required Ingredients:

• fillet - 450 g;
• oat flakes - 2-3 tbsp;
• vegetables - zucchini, carrots, onions, celery, stem;
• garlic - 2 cloves.
• spices - to taste.

All vegetables are finely chopped. You can use a grater, blender, meat grinder or food processor. The goal is homogeneous minced meat. Form balls and place on the bottom of the pan in boiling salted water. The water does not completely cover the meatballs, but it reaches the surface. Cooking time: 30 minutes. When serving, sprinkle with chopped herbs.

Turkey with rice

Product proportions:

• turkey - 1 kg;
• broth - 4 cups;
• tomatoes - 800 g;
• rice - 4 tbsp.

First, cook broth from turkey meat with onion. Remove the meat, discard the onion, and strain the broth. The liquid is again placed on the fire, herbs and spices are added: pepper sauce, garlic powder, basil, salt. Add rice and pre-stewed tomatoes. When the rice is cooked, add the diced meat and a glass of fresh green peas. Cook for another 10 minutes.

Glazed meat

Prepare for glazing:

• citrus marmalade - a third of a glass;
• wine vinegar - 2 tbsp. l.;
• grated ginger root - 1 tbsp.

The turkey, cut into portions, is fried in a frying pan with a small amount of oil if it is a little dry. The goal is to achieve a golden brown crust. Mix the ingredients for glazing, pour over the pieces of poultry, turning constantly. The dish is decorated with orange slices, parsley sprigs and mint leaves.

Tender casserole

Product proportions:

• fillet - 400 g;
• green beans and cauliflower - also 400 g each;
• carrots and onions - 1 pc.;
• cream -10-15% - 200 ml;
• grated hard cheese - 150 g;
• eggs - 3 pcs.

The turkey is boiled, the onions and carrots are chopped and fried in sunflower oil. The fillet is ground into minced meat with a blender, vegetables - fried and unfried - are poured into the bowl and chopped. The dressing mixture is being prepared. Beat eggs with salt, pour in cream, and then add cheese. This dressing is poured over turkey and vegetables. The oven is preheated to 200°C. Grease the mold with sunflower oil and spread the mixture. After 40 minutes the casserole can be served.

dietary turkey in the sleeve

The most important thing in this recipe is the sleeve. If you use foil, you will not get the tender and juicy taste of the meat. But you can experiment with the type and quantity of spices and vegetables.

In this version, designed for 800 g of turkey, the:

1. Finely chopped onion, 200 g.
2. Peeled potatoes, in pieces, about 1 kg.
3. Eggplants, 500 g, pre-baked on the grill or fried in oil until golden brown. If zucchini is used instead of eggplant, no pre-treatment is needed.
4. Portioned pieces of fillet.
5. Grated carrots - 200 g.
6. Filling - sour cream.

Baked in the oven on a baking sheet, temperature 180-200°C, cooking time - up to 1 hour.

But here is the simplest turkey dish, loved by many: meat rubbed with spices and baked on a grill or baking sheet - it’s better not to cook. It is not dietary due to the crust on the surface, and the taste will not please you - it is too dry.

Bake a whole turkey at a temperature of 220-250 degrees (to obtain a crust that will prevent the juice from evaporating), then at a temperature of 180 degrees.

How to bake turkey fillet

Preparation of products
Wash the turkey fillet and dry it with a napkin. Mix seasonings, salt, oil and lemon juice. Rub the turkey with the mixture. Wrap each piece of fillet in foil. Place the prepared fillet to marinate for 12-14 hours in the refrigerator.

Baking in the oven
Preheat the oven to 200 degrees. Place the turkey fillet on a baking sheet and place the baking sheet in the oven on the middle rack. Bake the fillet in the oven for 40-45 minutes. Remove the pan with the fillet from the oven and unwrap the foil. Pour your own juices over the meat and make 2-centimeter borders out of foil. Send in this form to the oven to brown for 15 minutes.

Baking in a slow cooker
Place the turkey fillet, wrapped in foil, on the bottom of the multicooker and bake on the “Baking” setting for 1 hour.

Baking in an air fryer
Preheat the air fryer to 230 degrees for 10 minutes. Place the turkey fillet, wrapped in foil, on the middle rack of the air fryer and bake for 1 hour at medium air speed.

How to bake a turkey drumstick

Preparation of products
Rinse and pat dry the turkey drumstick. Peel the onions and carrots, cut the carrots into 3-4 parts. Boil turkey drumstick with peeled vegetables and bay leaf. Mix rosemary, basil, black pepper, salt and mustard. Coat the turkey with the mixture.

Baking in the oven
Line a baking sheet with foil, grease the foil with oil. Place turkey on foil. Preheat the oven to 200 degrees, bake the turkey drumstick for 35 minutes.

Baking in a slow cooker
Place the drumsticks in a slow cooker, grease the bottom with vegetable oil. Bake the drumsticks for half an hour on the “Baking” setting, then turn the drumsticks over and bake for another half hour on the “Baking” setting.

Baking in an air fryer
Preheat the air fryer to 260 degrees. Place the drumsticks on the middle rack of the air fryer and bake for 20 minutes at medium air speed.

Serve baked turkey drumstick with a side dish - boiled rice, pasta, potatoes and herbs.

Sauces for turkey

Cranberry sauce for roast turkey

How to Make Cranberry Sauce for Roast Turkey
Preparation: Squeeze the juice from an orange into a saucepan, add ginger, cloves, fresh or frozen cranberries (frozen ones do not need to be thawed). Simmer the sauce over low heat for 10 minutes. Then add sugar and cognac and mix everything.
Serve cranberry sauce with roasted turkey in a sauce container.

Creamy sauce for baked turkey fillet

Melt the butter in a saucepan or saucepan over low heat. Then add flour, mix, add milk. Mix everything thoroughly, add olive oil and salt. Cook until sauce-like consistency.
Pour the turkey with creamy sauce before baking; when cooking, wrap the turkey in the sauce in food foil..

Tomato-sour cream sauce

How to Make Creamy Roast Turkey Gravy
Place the tomato in a cup, make a cross-shaped cut on it and pour hot water over the tomato for 3 minutes, then remove the skin from the tomato. Chop the onion and dill and add them to the tomato. Grind everything with a blender to a homogeneous liquid consistency. Add sour cream, parika, black pepper (ground). Mix everything thoroughly.
Serve tomato-sour cream sauce with baked turkey in a sauce container.

The benefits of turkey meat due to the content of vitamins A (growth and health of bones and hair), E (circulatory system), B vitamins (metabolism).

How to Roast a Whole Turkey

How to bake a turkey
1. If frozen, defrost turkey.
2. Gut the turkey and remove any remaining feathers using tongs.
3. Mix salt, seasonings and white wine.
4. Rub the turkey with this marinade, cover and refrigerate for 12 hours.
5. Periodically baste the turkey with marinade.
6. Wash the apples, cut them, remove the cores, cut them into cubes.
7. Stuff the turkey with apples and slaughter (or sew up). Brush the turkey with vegetable oil.
8. Preheat the oven to 180 degrees for 10 minutes.
9. Line a baking sheet with foil, grease the foil with oil, place the turkey on it and wrap tightly with foil.
10. Place the baking sheet with the turkey on the middle level of the oven, close the door and bake the turkey for 2.5 hours, periodically basting with the resulting juice.
11. Then open the foil, increase the oven temperature to 200 degrees and bake the turkey for another 20 minutes.

A simple step-by-step recipe for cooking turkey in the oven

How to cook a turkey in the oven: 9 popular step-by-step recipes with baking nuances

Turkey is the main attribute of Thanksgiving in the USA, and in Russia this bird is often prepared for the New Year or other major holiday. Not a single anniversary table is complete without a large oven-baked turkey. How to cook a turkey in the oven to surprise guests and delight loved ones?

Cooking features

Turkey is a lean and light meat, very nutritious. But if you cook it incorrectly, it may seem too dry and crumbly. It is important to carry out several preliminary procedures that will help the meat become more juicy and tender.

1. Defrosting. If you skip this step, a golden crust will not form, and all the juice will evaporate as it bakes.
2. Pickling. If you do not marinate the meat, it will lose its taste and will be tough or dry. Proper marinating will add new flavors to the dish, making the turkey fillet tender and the skin less tough. If you marinate the bird correctly, you don’t have to make sauce for the dish, because the turkey will have excellent taste if you serve it in its own juices.
3. Adding sauce while baking. After interrupting the heating process in the oven for just a few seconds, you can add sauce to your taste to the almost finished dish. It will saturate the meat and will not have time to evaporate, since it will heat up in the oven for less than 20 minutes.
4. Serving with cheese, vegetables, herbs, garlic. Greens and additional ingredients, stuffing, will turn the dish into a real creation of culinary art. By choosing the filling for stuffing wisely, you can eliminate the preparation of a side dish.

In addition to the ingredients that are selected at the cooking stage, always pay attention to the products for serving and ready-made sauces. Citrus gravies, sweet and sour sauces, and northern berry sauces go well with turkey. They highlight the tender poultry meat.

Standard baking time

The duration of baking depends on the cooking method, whether the bird is defrosted, and also on the size of the meat piece.

The whole turkey should be baked at 220-240 degrees for 10 minutes. Afterwards, you need to lower the temperature to 180 degrees and keep the bird in the oven for another hour or 50 minutes. This step-by-step procedure will allow you to get a turkey with a golden crust and juicy meat. A crust forms in the first 10 minutes and prevents the juice from escaping.

If you bake turkey fillet, you need to keep it for 40-45 minutes at medium temperature (200 degrees). Then the fillet can be pulled out, poured over the sauce and left in the oven for another 10-15 minutes.

Marinated and defrosted meat takes less time to bake than frozen meat. It is generally not recommended to send the turkey to bake before all the remaining ice has been removed from it - otherwise the meat may turn out watery and tasteless.

Features of marinating meat

The meat should be marinated in the refrigerator so that it does not have time to spoil. When placing a bird or part of it inside the refrigerator, be sure to cover the container with the product with a lid. This will prevent the meat from weathering and allow the marinade to be better absorbed into the base. The lid will also rid the refrigerator of the unpleasant smell of raw meat.

The product should be marinated for 12-14 hours. If you don’t have that much time, add lemon juice to the composition - it will speed up the process of absorption of the composition. You can keep the meat out of the refrigerator for 1-2 hours - during this time it will not spoil.

Popular Recipes

Turkey goes well with citrus fruits and vegetables. It can be cooked whole or in individual parts - turkey thighs and breasts are nutritious enough to serve as a main course.

Below are the best turkey roasting recipes.

In foil

It is preferable to bake the breast in foil - it is smaller and easier to fit into the sheet. Marinate the meat and make a cut in the middle. Place garlic, a slice of lemon or orange into the resulting recess - then the entire piece will be saturated with juice. You can sprinkle the fillet with spices.

Preheat oven to 250 degrees. Wrap the fillet in foil (putting the sheet loosely against the meat to allow room for the juices).

Bake the fillets for 20 minutes. There is no need to add juice or sauce - the foil will retain the natural liquid.

Up the culinary sleeve

Turkey can be baked in a sleeve with the addition of vegetables, carrots, and citrus fruits. You can put diced avocado inside.

The meat is baked in the sleeve for 50-60 minutes in a preheated oven.

Baking thighs

The turkey thigh should be baked in a baking oven because this part can dry out very easily without additional marinade.

The cooking algorithm is as follows.

1. Remove the skin first. It's too stiff on the thigh.
2. Make a mesh cut on the thigh. They will help the meat cook evenly.
3. Rub the thigh with spices, butter, add sour cream or sprinkle with cheese if necessary.
4. Add onion.
5. Bake the thigh for 50 minutes in the oven at 180 degrees.

Roasting the breast

There is another recipe for turkey breast. It goes well with the following spices:

• chili (juice of one pepper);
• paprika (1-2 teaspoons);
• 0.5-1 teaspoons of dried garlic (or one clove, cut into many small cubes);
• French mustard (1-2 tablespoons);
• salt (to taste).

Additionally, you need to add 4 tablespoons of sunflower or olive oil. It will help form a golden crust.

The main part of the dish is 650 grams of turkey breast. This is enough for 3-4 people.

Bake for 50 minutes after heating the oven to 200 degrees.

Cooking boiled pork

To prepare turkey boiled pork, you will need a large poultry fillet and a pinch of the following herbs and spices:

• coriander;
• basil;
• Chile;
• paprika;
• garlic;
• ground black pepper.

Garlic can be used dry or 3 full cloves. Additionally, you will need 2 tablespoons of oil, 4 tbsp. spoons of salt and a liter of water.

1 kg of fillet is soaked in a marinade of salt and water. The fillets should be soaked for up to 3 hours. Afterwards, dry the meat and stuff it with garlic. Spread the top with spices.

In an oven heated to 220 degrees, the dish is baked for 35 minutes. The baking tray must be dry.

Cooking steak

The steak will have to be beaten for a long time. It can be cooked not only in the oven, but also on the grill or in a frying pan.

To prepare steaks, take 1-2 breasts and pound them thoroughly. The meat should become soft, it is desirable that there are even traces of beating on it. Pour additional sauce over the pre-marinated meat and place in a very hot oven for half an hour.

Serve with BBQ sauce, fresh vegetables, bread, vegetable or citrus sauce.

With potatoes

Potatoes for the oven should be selected medium-sized ones. It can be wrapped entirely in foil. If you come across large potatoes, cut them into slices or halves and also wrap them in foil. The main thing is that it fits in the pan next to the large turkey.

Special sauces are prepared for potatoes based on sour cream, mayonnaise, cheese and herbs. You can make a mixture with ham, mushrooms or other ingredients to taste. But since the main dish is turkey, it is better to limit yourself to potatoes with cheese and sour cream sauce.

Filled rolls

Stuffed rolls can be made from fillet. It should be cut into strips of medium width in advance.

Filling (optional):

• eggplant;
• cheese and potatoes;
• citruses.

Bird with apples

If you want to cook the bird with apples, line it with 5-10 apples (or slices, depending on the size of the baking sheet) around the perimeter. The most delicious recipe is with pre-pickled apples. When baked, they acquire a crispy crust.

You can pickle apples separately by adding sugar to the marinade. Then, when cooking, the apples caramelize. This would be a great accompaniment to turkey with citrus sauce.

Other cooking methods

You can grill the turkey. To do this, it is recommended to beat the fillet meat well to achieve a round or oval shape. On the grill, the meat is baked until brown. Be sure to marinate the meat before cooking.

Turkey can also be fried in a frying pan, but the meat of this bird is heated too unevenly, which is why this cooking method may turn out unpalatable.

Use some tricks during cooking to make the meat even more delicious.

The main thing is not to let natural juice leak out. Try to achieve a golden crust. You can leave it natural by simply letting the whole carcass bake for 10 minutes.

But if we are talking about individual parts of the bird, and especially the breast, which is cooked without skin, you will have to use additional sauces to obtain a crust.

You can warm the bird for a while and fill it with its own juices before putting it in the oven.

If you want to leave maximum natural juiciness, it is recommended to use:

• sour cream;
• mayonnaise (not suitable for people who are trying to reduce their consumption of fatty foods);
• dry mixture for baking (based on dough);
• lemon juice with honey.

Ask your friends for interesting family recipes. In families with a passion for cooking, certain turkey cooking secrets are often passed down from generation to generation.

While baking, occasionally, if time permits, check the product for doneness. Use a fork. Stick it in and check if the meat has lost its reddish tint. If the color has become uniform, without a hint of blood, and too much juice does not flow out when pressed, the dish is ready.

The bird should be checked in the last 5-10 minutes to avoid being half-cooked.

If, when checking, the fork does not stick in well and the juice does not come out at all, do not rush to remove the dish from the oven. Yes, it became too dry, but this can be compensated for.

Add sauce, gravy or lemon juice mixed with sour cream, lower the temperature and cook for another 5-7 minutes. The liquid composition will saturate the meat and relieve it of excessive dryness.

If you are adding a lot of additional ingredients, use foil. It will help bake vegetables or fruits evenly. The result is a simple and tasty side dish.

Conclusion

Turkey should be prepared strictly according to the recommendations, because its meat is considered “capricious”. If you overheat or underheat a little, the dish will be ruined. But if you follow the tips and supplement them with your own cooking experience, you can easily bake a dish with excellent taste.

Source: http://adella.ru/home/gotovim/kak-prigotovit-indejku-v-duhovke.html

Turkey meat is often recommended for dietary nutrition. It contains many amino acids, vitamins, it is tasty and nutritious. At the same time, its calorie content is relatively low. Turkey meat can be prepared in different ways: frying, boiling, stewing, baking.

All of these methods have advantages and disadvantages, but baking is recognized as one of the best cooking methods. When roasting a turkey, you can ensure that it cooks well and remains juicy, even if you cook it whole. In addition, if desired, you can get a golden brown crust, which is much more appetizing than when frying.

However, to do this you need to know how to cook turkey in the oven correctly.

Cooking tips to keep the turkey juicy and soft

It is advisable to study tips for cooking turkey in advance so that you can go shopping prepared. However, they will not hurt those who already have turkey in stock.

• For baking in the oven, especially if you plan to cook the bird whole, only a young turkey weighing up to 4 kg is suitable. It can be recognized not only by its weight, but also by its light, relatively thin skin. If you purchase turkey meat that has already been cut into pieces, pay attention to the cuts: they should be slightly moist and shiny. If the meat is sticky or crusty, then you should not choose it.
• You should purchase a whole turkey for roasting a couple of days before the planned feast. If you buy it earlier, you will have to freeze and defrost, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy it just before cooking, you may not have time to marinate the meat.
• It is better to bake chilled meat in the oven, especially when it comes to dietary turkey meat. Frozen and thawed meat becomes less juicy. To prevent a dish prepared from frozen meat from becoming too dry, it is defrosted without a sharp temperature change, that is, in the refrigerator.
• To prevent the turkey meat from drying out during baking, you can use a sleeve or foil. If foil is used, it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass in foil. Then it will be possible to remove the layers of foil gradually. This will allow you to get a golden brown crust, but the wings and legs will not burn or dry out. It is recommended to make several punctures in the sleeve before baking. They are needed for steam to escape. Otherwise, the steam may tear the bag.
• To make the turkey juicier, you can remove its skin and place pieces of butter under it. To create an appetizing crust, butter the bird on top.
• Cooking time for turkey in the oven depends on the oven temperature, the size of the bird or pieces, and the recipe. Typically it takes 3 hours to bake a 4kg turkey.

You can bake the turkey with or without minced meat. Whole birds are usually stuffed with fruits, mushrooms, vegetables, and cereals. Prunes are often used as minced meat for turkey rolls. You can bake the turkey right away with potatoes and other vegetables. In this case, you will get a complete dish. Other recipes make cold turkey appetizers.

Whole roasted turkey

• turkey – 4 kg;
• onions – 0.2 kg;
• thyme – 10 sprigs;
• salt – 150 g;
• sugar – 120 g;
• garlic – 7–8 cloves;
• black peppercorns – 20 pcs.;
• water – 4–5 l;
• butter – 0.4 kg.

Cooking method:

• Wash the gutted turkey carcass and remove the neck.
• Pour 4 liters of water into a large container, add salt, sugar, and pepper. Heat to a boil to dissolve bulk ingredients.
• Peel the onions and cut them into half rings.
• Cut the garlic cloves into thin slices.
• Place onion and garlic in brine. Add thyme there.
• Remove the brine from the stove.
• Once the brine has cooled to room temperature, lower the turkey into it. If the brine does not cover it completely, add boiled water, but not more than a liter. Place in the refrigerator. It should be marinated for at least 6 hours, but it is better if it is in the marinade for 24 hours.
• Remove the carcass from the brine and dry.
• Pull back the skin and place pieces of softened butter underneath, using about 100g. Gently massage the turkey through the skin to distribute the butter evenly.
• Brush the top of the turkey with a small amount of softened butter. You should also grease a large sheet of foil that needs to be placed on the oven rack. Make several small holes in the foil so that the juice can flow down, place a baking sheet under the wire rack.
• Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
• Place the bird, back side up, on a foil-lined rack.
• Turn on the oven and bake the turkey at 180–200 degrees for an hour and a half.
• Brush the back of the turkey with oil, turn it over, and brush the belly. Continue baking for another hour.
• Brush with remaining oil and bake for another half hour. Use a knife to check if the bird is done and remove it from the oven.

A whole roasted turkey can be served whole or cut into pieces for the holiday table. It wouldn’t hurt to prepare a side dish of baked vegetables.

Turkey stuffed with vegetables, baked in the oven

• turkey – 3 kg;
• olive oil – 80 ml;
• butter – 100 g;
• onions – 100 g;
• carrots – 100 g;
• hot capsicum (optional) – 1 pc.;
• greens (rosemary or parsley) – 20 g;
• lemon – 1 pc.;

Cooking method:

• Remove the butter from the refrigerator and place in a warm place until it softens.
• Rinse the gutted poultry carcass in running water and dry.
• Pull the skin, push pieces of butter under it, distribute it under the skin with your fingers using massage movements.
• Peel the onion and cut it into half rings.
• Cut the peeled carrots into thin slices or grate.
• Stuff the turkey with vegetables and add herbs. Sew it up so the filling doesn't fall out.
• Rub the salt and pepper mixture all over the turkey. Tie your legs, press your wings.
• Place on a foil-lined baking sheet.
• Squeeze the juice from the lemon and mix with olive oil. Pour this sauce over the turkey.
• Place the turkey in the oven preheated to 200 degrees and bake at this temperature for half an hour.
• Reduce the oven temperature to 180 degrees and continue baking for one and a half hours. Check for doneness. If the juice flowing out of the carcass when it is pierced with a knife has a reddish tint, continue baking for another half hour. If the bird has already baked, it is not worth keeping it in the oven for extra time.

Before serving, be sure to remove the stuffing from the turkey and place it next to it.

Turkey fillet baked in foil

• turkey fillet – 1 kg;
• soy sauce – 120 ml;
• vegetable oil – 20–30 ml;
• herbs, spices - to taste.

Cooking method:

• Wash the fillet. Blot with paper napkins. Make a deep, long cut in each piece and place a mixture of spices and herbs there.
• Marinate turkey fillet in soy sauce for 2 hours.
• Prepare several pieces of foil (according to the number of fillet pieces). Grease them with oil.
• Wrap the fillet in foil. Place on a baking sheet.
• Bake at 200 degrees for 50 minutes. 5 minutes before cooking, unwrap the foil to brown the meat slightly.

The fillet can be served hot with a side dish of vegetables and potatoes, or cold, cut crosswise into slices. Stewed vegetables can be prepared as a side dish.

Turkey medallions baked in a sleeve

• turkey medallions – 0.5 kg;
• honey – 35 g;
• pepper mixture – 5 g;
• salt - to taste;
• garlic – 1 clove;
• dried rosemary – 10 g;
• balsamic vinegar – 50 ml;
• cheese – 100 g.

Cooking method:

• Finely grate the cheese to immediately prepare the sauce.
• Pass the garlic clove through a press and add to the cheese.
• Pour a mixture of peppers, rosemary, and add a little salt into a bowl with cheese.
• Melt honey until liquid, mix with vinegar.
• Pour the mixture into the cheese, mix well.
• Wash and dry the medallions with a napkin.
• Place half of the cheese-honey mixture in a baking bag. Place medallions on it, cover them with the remaining mixture.
• Fasten the sleeve on both sides, make narrow punctures in the film with a toothpick.
• Place on a baking sheet and place it in an oven preheated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. A potato side dish goes best with them.

Turkey medallions baked in foil

• medallions – 0.5 kg;
• dried basil – 10 g;
• cheese – 100 g;
• tomatoes – 100 g;
• vegetable oil – 10 ml;
• sour cream – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Mix sour cream with salt, pepper and basil.
• Wash the tomatoes, cut into slices.
• Finely grate the cheese.
• Wash the turkey medallions and pat dry with a kitchen towel.
• Place each medallion on a piece of foil greased with vegetable oil.
• Brush medallions with sour cream sauce.
• Place a tomato slice on each medallion.
• Sprinkle with cheese.
• Lift the ends of the foil and pin them at the top so that the foil does not crush the cheese.
• Place on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unwrap the foil and bake for another 10 minutes.

If you prepare turkey medallions according to this recipe, you can serve them as a hot appetizer for the holiday table. They look appetizing, the meat is juicy and tender.

"Buzhenina" from turkey

• turkey fillet (breast) – 0.8 kg;
• mustard (sauce) – 40 ml;
• Provençal herbs – 20 g;
• garlic – 3–4 cloves;
• salt, ground black pepper - to taste.

Cooking method:

• Wash a large piece of turkey fillet and dry with a towel.
• Peel the garlic, cut the cloves into 3 parts.
• Having made thin deep cuts on different sides of the piece with a knife, stuff the meat with garlic.
• Rub the piece with a mixture of Provençal herbs, pepper and salt. Spread with mustard.
• Place in the refrigerator for 2 hours to marinate the turkey.
• Wrap the turkey fillet in foil to make an envelope. Place in an oven preheated to 220 degrees for 35–40.
• Leave the turkey in the foil until it cools.

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, cut it into thin slices and place on a platter. It would be a good idea to prepare turkey boiled pork for the holiday table.

Turkey with prunes

• turkey fillet – 0.8 kg;
• prunes – 0.2 kg;
• vegetable oil – 50 ml;
• salt, pepper - to taste.

Cooking method:

• Soak dried pitted prunes in warm water for 15 minutes. Remove, squeeze, cut into strips.
• Wash the turkey fillet, dry it and cut it into escalopes. Beat with a culinary hammer.
• Mix salt and pepper and rub on both sides of the turkey breasts.
• Place a spoonful of chopped prunes on each piece, roll it up and tie it with thread.
• Grease a baking dish or baking sheet with high sides generously, place the rolls on it, and sprinkle with the remaining oil.
• Bake turkey rolls with prunes at 200 degrees for 35–40 minutes.

Before serving, the threads must be removed and the rolls cut into rings. They look very appetizing. If you want the meat even juicier, these rolls can be made with bacon by wrapping thin slices of pork around each roll before wrapping it with string. However, the calorie content of the finished dish will increase greatly due to this.

You can cook the turkey in the oven whole or in pieces, with or without stuffing. Roast turkey can be served as a cold appetizer or as a main course, depending on the recipe. If everything is done correctly, the meat will be tender and juicy.

Source: http://OnWomen.ru/kak-prigotovit-indejku-v-duhovke.html

How to properly cook a whole turkey in the oven so that it is juicy?

Many housewives wonder how to properly cook a whole turkey in the oven. If you decide to cook this bird, first of all, choose a good recipe. We offer you several successful options for roasting a turkey.

Let's start with the simplest recipe for roasting a turkey carcass. Experienced cooks advise seasoning the bird with fresh herbs - parsley, basil, dill, as well as dried aromatic herbs.

Ingredients:

• turkey carcass;
• salt;
• black pepper;
• dried herbs;
• boiled water – 1 glass.

Preparation:

1. We wash the turkey both outside and inside.
2. We cut off the edges of the wings, otherwise they will burn during the heat treatment.
3. Rub the carcass with black pepper, as well as salt and herbs.
4. Place the bird on a tray with a wire rack to allow the fat to drain. Place the turkey breast side up.
5. We fasten the turkey legs with thread.
6. Preheat the oven to 250 degrees.
7. Place the bird in it and bake for twenty minutes.
8. Then lightly lift the bird with a spatula so that its back does not stick to the grill.
9. Bake the turkey for two hours. Periodically water it with the released juice.
10. Then we take out the bird and start preparing the sauce.
11. Pour the fat formed during the heat treatment of the poultry into a saucepan.
12. Cook it on the stove, stirring until the mass is reduced by half.
13. Serve turkey with gravy.

Advice! To ensure that the turkey is juicy and tender after baking, marinate it for a day in a salt solution with the addition of seasonings and granulated sugar.

Turkey with citrus notes

The whole turkey will turn out juicy in the oven if you marinate it well and stuff it with orange slices and garlic. True, we will be marinating the turkey for two days, so if you are planning a holiday feast, take care of this in advance. The taste and aroma of such a bird are simply inimitable!

Ingredients:

• turkey carcass;
• table salt – 7-9 teaspoons. spoon;
• granulated sugar – 0.1 kg;
• coriander seeds - 1 ½ teaspoons. spoons;
• laurel leaves – 3 pieces;
• onion - 1 head;
• carrot root vegetable - 1 piece;
• orange - 1 fruit;
• clove inflorescences - 10 pieces;
• garlic – 1 head;
• soft butter – 0.1 kg;
• black pepper – 1 teaspoon. spoon;
• boiled water – 3-4 liters.

Preparation:

1. We cut the turkey: remove the head of the bird and clean out the giblets. We clean the carcass from the remaining feathers. We wash and dry it.
2. Now let's prepare the marinade for the whole turkey in the oven. Pour water into a saucepan. Bring the liquid to a boil.
3. Add granulated sugar, salt, coriander seeds, and laurel leaves.
4. When the marinade mixture boils again, turn off the stove and cool it.
5. Take a container (such that the turkey fits in it). Place the bird in a bag upside down and place it in a container.
6. Peel the onion and carrot roots. Chop the vegetables into thin rings.
7. Let's put them in a bag with the bird.
8. Dilute the marinade mixture with filtered water (3-4 liters).
9. Pour it over the turkey. The marinade should cover the bird completely.
10. Leave the container with the turkey in a cold room for a couple of days.
11. After the specified time, you can bake the turkey.
12. Knead the soft butter lightly with a fork, add black pepper to it, stir.
13. Wash the orange. Then lower it into boiling water for 2-3 minutes.
14. Let's dry the orange. We stick clove inflorescences over its entire surface.
15. Cut the garlic head (no need to peel it) into halves crosswise.
16. Line a baking sheet with several sheets of foil.
17. Remove the turkey from the marinade mixture and dry it.
18. Place the bird breast side up on a baking sheet.
19. Rub the turkey with the butter mixture.
20. Place an orange and garlic halves inside the carcass. You can also stuff the bird with pickled vegetables - carrots and onions.
21. Cover the turkey with a sheet of foil (not too tightly).
22. Preheat the oven to 200 degrees.
23. Bake the turkey for 45-50 minutes.
24. Then reduce the oven temperature to 180 degrees.
25. Bake the turkey for the same amount of time.
26. Then remove the foil and brown the bird at a temperature of 220 degrees.
27. Let's leave the turkey in the switched-off oven for half an hour. And then you can serve it to the table.

On a note! A whole turkey in the oven in foil always turns out juicy from the inside. When cutting the foil, keep in mind that its edges should hang over the pan so that they can be used to wrap the bird.

Stuffed baked bird

A whole turkey in the oven, stuffed, is prepared in different ways. As a filling, you can choose cereals - rice or buckwheat, as well as fruits and dried fruits. A turkey stuffed with onions and apples will be especially juicy and aromatic. Shall we try?

Ingredients:

• turkey carcass;
• lemons - 2 fruits;
• onion - 2 heads;
• parsley branches - 5 pieces;
• rosemary branches - 3 pieces;
• soft butter – 7-8 table. spoon;
• salt;
• garlic cloves – 2-3 pieces;
• black pepper;
• refined olive oil – 2 tablespoons. spoons;
• apples – 2 pieces;
• orange.

Advice! The readiness of the bird should be checked by the transparency of the juice that flows out when you pierce the carcass in the thickest place.

Preparation:

1. Let's prepare the turkey in a way we already know.
2. Let's prepare the mass for rubbing the carcass. Wash and chop the branches of parsley (2 pieces) and rosemary (2 pieces).
3. Combine them with soft butter.
4. We peel the garlic cloves and pass them through a hand press.
5. Add the garlic mass to the herbs and butter.
6. Add black pepper and salt.
7. Wash and dry one lemon fruit. Using a regular grater, remove the zest from it. Squeeze the juice out of the fruit.
8. Add lemon zest and juice to our mixture.
9. Add olive oil and stir until smooth.
10. We take out the insides of the bird. Carefully separate the skin from the meat pulp in the hole area.
11. Distribute part of the oil mass evenly under the skin.
12. And rub the outside of the turkey carcass with the remaining mixture.
13. Wash and dry the apples, remaining lemon and orange.
14. Let's clean the onion.
15. Cut the apples into large pieces. Let's put a few pieces aside for now.
16. Stuff the turkey with onion heads (if they are large, cut them into two parts) and apple slices.
17. Wash the remaining greens and place on a baking sheet.
18. Chop the orange and lemon into slices and add to the greens.
19. We also place apple slices on the baking sheet.
20. We will tie the legs of the bird and fasten the hole with toothpicks or sew it up.
21. Place the turkey on a baking sheet.
22. Bake it at a temperature of one hundred and eighty degrees for one and a half hours.
23. Then pour the juice over the carcass.
24. Cover it with a sheet of foil. Bake for two hours.
25. Ready! We serve the “royal” bird to the table.

Diets aimed at losing weight while maintaining and increasing muscle mass require a protein diet with limited calories. The ideal component of such a diet is, combined with richness.

Baking preserves the nutritional properties of meat as much as possible and, at the same time, does not add calories to it. Poultry fillet prepared in this way is a tasty and healthy dish for the most demanding devotee.

Let's look at several recipes for cooking turkey fillet in the oven, the use of this juicy and flavorful meat in dietary nutrition and all kinds of additions to it.

Three ways to bake white turkey meat

When purchasing turkey fillet for a dietary table, you should check its compliance with the expiration date and the tightness of the packaging. To give the baked dish softness, juiciness, magical taste and aroma, you will need preliminary grating or marinating and a set of spices.

The following are used as marinades:

• Fermented milk products - natural without additives or preservatives, cream,... In the most dietary options, they should have minimal fat content.
• – made from natural raw materials without flavor enhancers, dyes or preservatives. This product is sold only in glass containers.
• Citrus juices - orange, lemon, lime.
• Very strong.
• Dry white wine.

In addition, honey and vegetable oil are used to process the fillet before baking, preferably olive oil.

The bouquet of spices includes:

• all kinds of ground and whole peppers - black and allspice, pink, white, hot, as well as paprika;
• salt, table and sea salt;
• spicy plants, fresh and dried - marjoram, as well as ready-made sets of Italian or French herbs;
• , dried;
• “nominal” spice mixtures - curry, hops-suneli, adjika.

You can cook turkey in the oven in foil, in a sleeve and in a baking dish. Typically, this process takes about an hour.

Three simple examples of dietary turkey fillet cooking in the oven:

• Method two - up your sleeve. Wash 600 g of turkey fillet, dry, rub with a mixture of two teaspoons of adjika with a pinch of black pepper and a small amount of salt. Make ten to fifteen punctures in the meat and stuff it with three to four peeled, chopped cloves of garlic. Pack the prepared fillet into a sleeve and place on a wire rack in a cold oven. Place the tray down, turn on the heat and bake for an hour at 200 degrees.

• Method one - in foil. You will need a kilogram of fillet, two or three cloves of garlic, a little red and black ground pepper, and less than a teaspoon of salt. Rinse the turkey, dry with a paper towel, rub with a mixture of peppers, crushed garlic and salt. Then wrap the prepared fillet tightly in foil and place in the oven for 25 minutes at 220 degrees. Then turn off the heat and leave the turkey in the oven for two hours without opening the oven door.
• Method three - in the shape of. You will need 800 g of fillet, 100 g of leeks, a bunch of parsley, two cloves of garlic, a jar of natural yoghurt and half a liter of fermented baked milk. Place thinly sliced ​​leeks on the bottom of the baking dish, and place turkey meat divided into portions on it. Sprinkle chopped parsley and chopped garlic on top, add yogurt and pour fermented baked milk over everything. Marinate in the refrigerator for two to eight hours, after which bake for an hour in an oven heated to 180 degrees. The energy equivalent of such a dish is only 72 kilocalories per hundred grams.

The perfect protein meal

Moreover, with such a serious disease as pancreatitis, baked turkey directly recommended for inclusion in the treatment menu.

Tender fillet in good company

The simple recipes given as examples can be significantly enriched with pleasant and healthy additions that are baked with turkey:

• Vegetables. If there are no dietary restrictions on starch, potatoes are baked with turkey fillet to create a ready-made side dish. Multi-colored sweet peppers, zucchini, eggplants, cabbage of all varieties, carrots, tomatoes, green beans and onions are perfect for the most strict diets.
• Mushrooms. Wild mushrooms and champignons go equally well with turkey meat, especially since such components do not increase the total calorie content.
• Fruits. Ripe fruits with sourness are used, primarily citrus fruits, as well as kiwi, plum, pineapple, currants, gooseberries, sour apples and pomegranate.
• Cheese of hard and soft varieties. It is used sparingly in dietary recipes due to its high calorie content.
• Dried fruits. They go well with turkey – figs, raisins, dried apricots, and prunes are appropriate.
• Nuts. A breading of chopped walnuts is a way to give a baked turkey a particularly subtle taste and aroma.

How to cook turkey fillet in the oven - video

The video below demonstrates baking turkey fillet in a festive version. Marinated in soy sauce and honey coated. The tender meat is accompanied by apples and oranges.

Baking is a cooking method especially recommended for dietary nutrition. Turkey fillet prepared in this way is an ideal protein dish for all fitness diets. Healthy low-calorie additives baked with turkey meat also fully retain their nutritional value and, at the same time, diversify and enrich the composition of the protein menu.

Which method of roasting turkey fillet is your favorite? What seasonings and marinades do you particularly recommend? Do you use baked turkey fillet in your diet? Share your culinary discoveries, achievements and impressions with us in the comments!

If you want to diversify your daily menu, or surprise guests at your holiday table, chefs recommend cooking turkey in the oven. Turkey meat is low-calorie and dietary. It is recommended by doctors for patients with various diseases. To please your loved ones with a delicious dish, it is important to know a few secrets of cooking turkey meat.

Bake in the oven

The best way to cook turkey is to bake it in the oven. In this case, the meat is not fried, filling with harmful substances from the burning oil, but is soaked in its own juices. Thanks to the uniform distribution of high temperature, parts of the bird are fried and the fillet becomes juicy. For culinary beginners, chefs recommend putting several secrets into practice.

About baking time

The question of how long to cook a turkey in the oven can be answered only when the recipe is selected and the ingredients for marinating are determined. Baking time depends on:

• size of meat pieces,
• parts of the bird selected for cooking - drumsticks, thighs,
• type of dish - cutlets, baked fillet.

Accordingly, if you plan to bake the whole turkey, it will take about two hours. If the product is marinated and an additional sleeve or foil is used, the cooking time will be reduced.

The speed of cooking is influenced by the type of household appliances used for baking. For example, a bird will bake faster in a gas oven than in an electrical appliance with low power. On average, chefs use the following scheme:

• Every 500 grams of turkey meat is cooked for 20 minutes.
• A whole bird requires at least one and a half to two hours.

About marinating

Every housewife knows how best to cook turkey fillet in the oven. Regardless of the details of the recipe, the most popular marinades are from:

• Soy sauce diluted with water in a 1:1 ratio.
• Kefir-mayonnaise with the addition of herbs.

The original method is to marinate the turkey drumstick or thigh in vegetable broth with the addition of spices to taste. Depending on the size of the pieces, marinating can last from 4 to 10 hours. If the bird is marinated in a cool place, the marinating time will increase.

Turkey in the sleeve

You can cook turkey cutlets in the oven, bake fillets, drumsticks or thighs. But the most juicy and aromatic is a whole baked bird in a sleeve or foil. To prepare you will need:

• Fresh turkey carcass weighing no more than 3 kg.
• 3 tablespoons each of olive oil and butter.
• 1 medium onion and hot pepper.
• Medium carrot.
• Ground pepper, herbs to taste.
• Lemon, a little salt.

Cooking steps

We rinse the top and inside of the bird carcass under running water. Be sure to dry it with a paper towel. We peel and chop the vegetables and place them inside the carcass. If baking will be done without a sleeve, cover the hole where the vegetables are placed with foil. This will help prevent the vegetables from burning.

To maintain the shape of the bird, you need to tie the legs and fasten the carcass with thick threads. Rub the outer part thoroughly with a mixture of pepper and salt. Coat with a mixture of lemon juice, olive oil with a little butter. Place the turkey in a cooking sleeve or wrap it in foil.

How long to cook a turkey in the oven in foil? This process is divided into two stages. The first lasts 20 minutes at a temperature of 200 degrees. Then we reduce the heat to 160 0 for another hour and a half. If you cook the turkey drumstick in the oven, the time is reduced to 10 minutes in the first stage and 60 minutes in the second.

Serving the roasted turkey in a bag or sleeve is recommended with cranberry sauce, which is prepared by mixing berries, a little water, sugar, lemon juice and hot pepper. The ingredients are boiled for 7-10 minutes and crushed with a blender.

Thus

Cooking turkey in the oven is a long process. Before sending pieces of poultry or a whole carcass, marinating is required. It is important to follow both the sequence of temperature selection and the baking duration. Since the turkey carcass is heavy, it needs to be baked in the oven for at least an hour and a half.