What to cook from turkey - 15 delicious recipes

An experienced cook can tell the hostess many interesting options for what to cook from turkey. This is a very tasty bird, which can become the basis of soups, meatballs, roasts, jellied meat and other popular treats. In addition, turkey meat is good for both children and adults.

Turkey steak in a pan

Ingredients:

• 2 poultry steaks;
• 50 g of French mustard;
• garlic salt to taste.

Cooking:

1. Rinse steaks and dry with paper towels.
2. Spread chunks of poultry on each side with garlic salt and cover with French mustard.
3. Fry each steak for 7 - 8 minutes on both sides until golden brown. It is best to take a grill pan for this purpose. Fat is not required when frying.

Ready turkey steaks in a pan are juicy and low-calorie. Instead of mustard, you can use any favorite seasoning mixture.

Juicy minced meat patties

Ingredients:

• ½ kilo bird fillet (turkey);
• 2 large potatoes;
• ½ tbsp. broth;
• 1 PC. onion turnips;
• ½ tbsp. boiled water;
• garlic salt, a mixture of peppers.

Cooking:

1. Grind slices of poultry and potato fillet.
2. Grind onions separately in the same way. Connect the masses.
3. Add water, garlic salt and a mix of peppers to the resulting mixture.
4. Hand-mixed mincemeat well beat off on a solid horizontal surface. It is this trick that will allow you to cook truly soft and tender cutlets.
5. Form oval cakes with wet hands and send them for half an hour in the cold.
6. First, fry the cutlet blanks until golden in hot oil. Then cover, pour the broth and simmer for 7 - 8 minutes

Ready-made turkey mince dish can be served with any side dish.

How to stew deliciously with vegetables

Ingredients:

• ½ kilo turkey thigh filet;
• 1 medium carrot;
• 1 pc. sweet onions, bell peppers, zucchini;
• sea ​​salt;
• oil;
• 1 teaspoon dried basil.

Cooking:

1. Fry the tender slices of the bird's thigh fillet over high heat. In the process, they should be covered with a delicious crust.
2. Peel and finely chop all vegetables. If necessary, remove seeds from the process.
3. Fry each vegetable individually in a pan. Olive oil is best for their preparation.
4. Mix the ingredients from the previous step and add the pieces of the bird to them. Sprinkle with salt and dried basil.
5. Pour products 1 tbsp. boiling water, close the lid and simmer for 20 - 25 minutes. You can add some refreshments to your taste.

The cooked turkey stew is served with boiled rice or another dry, suitable side dish.

Roast turkey in a slow cooker

Ingredients:

• 1 kilo turkey (any parts will do)
• 1 dessert spoon of dried rosemary;
• 2 bay leaves;
• any spices for poultry to taste;
• garlic salt;
• oil.

Cooking:

1. If feathers remain on the bird, they must be carefully and carefully removed before cooking. Rinse the turkey, dry.
2. Mix garlic salt and spices. Add crumbled bay leaves to them and grate the resulting dry mass of bird.
3. Leave it in this form for a while so that the meat is saturated with bright aromas. Ideally, pickle a turkey all night.
4. In the morning, put the bird in the bowl of the "kitchen assistant." In stewing mode, cook the turkey from 60 to 120 minutes. It all depends on the size of the pieces of poultry.
5. Next, you need to put the device into baking mode and fry the meat until golden brown. At this stage, if desired, you can add a side dish to the bird.

Ready-made roast turkey goes well with any light salads or just with assorted pickled vegetables.

Cheese fillet

Ingredients:

• 500 - 600 g of turkey;
• half a glass of grated cheese;
• 1 large tomato;
• ½ tbsp. medium fat sour cream;
• garlic salt and pepper mixture;
• olive oil.

Cooking:

1. To cook the turkey fillet, covered with cheese crust, the first thing you need to do is cut the pulp into small medallions.
2. Then put the slices on a baking sheet, smeared with olive oil, away from each other.
3. Sprinkle turkey with garlic salt and a mixture of peppers.
4. Cut the tomato (large and sweet) into slices and arrange them into pieces of the bird. Top the workpieces with sour cream and cover with cheese.

Bake the dish in the oven for 25 - 35 minutes until soft inside and brown cheese crust on top.

Oven baked drumsticks

Ingredients:

• shank of poultry per 800 g;
• 1 teaspoon of spices for potatoes and meat (separately);
• 6 to 7 medium potatoes;
• oil, pepper, salt;
• fresh garlic.

Cooking:

1. To wash and get rid of excess moisture the shin of a bird. Slide the skin, make cuts in the meat and fill them with garlic plates.
2. Grate the workpiece with spices, salt and leave for 20 minutes.
3. Then put the bird in shape, and sprinkle small pieces of potatoes around. Sprinkle with oil and sprinkle with the remaining spices.
4. Cover the container with foil and send the turkey to the oven, heated to 210 - 220 degrees.
5. After an hour, lower the temperature to 200 degrees, and after another 10 minutes, remove the coating. Blush the turkey drumstick in the oven for a little less than half an hour.

Serve the bird in portions with a potato garnish.

Breaded Chops

Ingredients:

• 700 - 800 g of bird fillet;
• garlic salt;
• 4 dessert spoons of crackers for breading;
• 3 raw eggs;
• 4 dessert spoons of sifted flour.

Cooking:

1. Cut the turkey fillet into thin slices and sprinkle with garlic salt. Grind, discard, put into a container with a lid and leave it to cool for several hours.About an hour before frying, move the chops to a warm place.
2. Beat eggs with a fork and pour into a deep, wide dish.
3. Pour flour and crumbs into separate plates.
4. In turn, dip the turkey plate first into the egg and then into the flour and breadcrumbs.

Fry chops until golden brown in any preheated fat.

Soft and juicy turkey liver in sour cream

More materials:turkey liver recipes

Ingredients:

• 500 - 600 g turkey liver;
• 2 onions;
• 1 full glass of oily sour cream;
• spicy herbs, garlic salt, oil.

Cooking:

1. Rinse the liver and cut each in half.
2. Fry offal slices in a pan with heated oil.
3. Add small pieces of onion to the liver. Sprinkle everything with garlic salt and herbs.
4. Fry until lightly browned on both components.
5. Add salted sour cream and stew the treat for another 10 minutes.

To make the liver especially soft and juicy, in the process of cooking the pan with it, you need to tightly cover it with a lid.

Potatoes fried in pots

Ingredients:

• 300 - 350 g turkey fillet;
• 6 potatoes;
• 1 onion head;
• 7 dessert spoons of classic mayonnaise;
• 50 g butter;
• 1 large carrot;
• fresh herbs and garlic salt.

Cooking:

1. Chop the bird fillet with medium slices. It must be dried beforehand.
2. Cut the onion with elegant rings.
3. Grind washed peeled potatoes into cubes.
4. Peel the carrots and chop them into thin slices.
5. Further actions of the cook depend on what result he wants to get. If low-calorie refreshments are expected, then all products must be immediately arranged in pots. If there is no need to count calories, then it is worth pre-frying all the components.
6. First, the meat is fried until golden, then all the vegetables are poured onto it. In butter fat, the mass is cooked for 8 to 9 minutes. In any case, the contents of the pots should be sprinkled with garlic salt and pour boiling water so that it covers the thick 2/3. In the second embodiment, water is mixed with mayonnaise.
7. Pots are sent to the oven for 50 minutes at high temperature.

The finished dish is sprinkled with chopped herbs and served to the table.

Turkey Medallions

Ingredients:

• 3 turkey medallions;
• 1 dessert spoon of lime juice;
• Italian herbs and curry to taste;
• garlic salt;
• fresh garlic;
• oil.

Cooking:

1. Remove excess moisture from the washed meat.
2. Grind mashed garlic with garlic salt, curry and Italian herbs. Drizzle with lime juice.
3. Pour the medallions from the resulting mixture. It is good to rub the marinade into the meat with your hands (as if massaging it).
4. Cut large squares from baking foil. Lay them on a horizontal surface with the shiny side up.
5. Put turkey medallion on each piece of foil. Wrap the substrates with envelopes, making sure that there are no holes in them, and meat juice does not leak out during the baking process.
6. The resulting bundles can be laid out on a baking sheet or in any suitable shape. Bake the dish for about half an hour.

Serve the finished treat directly to the table in the foil. If desired, when baking, you can supplement it with thin slices of vegetables as a side dish. For example, carrots, potatoes and zucchini.

Holiday poultry pork

Ingredients:

• up to a kilogram of turkey fillet;
• half a liter of drinking water;
• 50 - 70 g of sea salt;
• 1 dessert spoon of mustard;
• 1 dessert spoon of soy sauce;
• 2 dessert spoons of olive oil;
• to taste: black and red peppers, coriander, paprika, Provence herbs;
• fresh garlic.

Cooking:

1. The turkey meat is tight. To make it well salted, the bird must be left overnight in saline, pressed for this time with a load.
2. Remove excess moisture from meat surface.
3. Mix the remaining components in a common bowl and rub into the paste intensively.
4. Make cuts on the blanks, insert slices of fresh garlic into them and cover the meat with aromatic paste on top.
5. Wrap it in foil and send on a baking sheet to the oven, preheated to 250 degrees.
6. Immediately after placing the bird in the oven, lower the temperature to 200 degrees. Bake boiled pork for 35 minutes.
7. Turn off the heat and let the meat cool completely inside the oven.

Cut the boiled pork into thin slices and serve with a side dish or sandwiches instead of sausage.

Turkey thigh fillet in creamy sauce

Ingredients:

• 600 - 700 g of thigh of a bird;
• 1 tbsp. medium fat cream;
• 2 dessert spoons of corn starch;
• 2 pinches of dry aromatic herbs;
• ½ tbsp. grated semi-hard / hard cheese;
• olive oil;
• allspice;
• garlic salt.

Cooking:

1. Cut the fillet from the thighs. Salt and sprinkle liberally with all the spices at once.
2. Pour corn starch to the meat and leave the workpiece to infuse for 20 minutes.
3. Fry the prepared turkey meat in hot olive oil.
4. When the turkey slices are lightly browned, pour in the cream, reduce the heat to a minimum and simmer the dish under the lid for about 20 minutes.
5. At the very end of cooking, pour cheese.

Leave the treat on the stove for a couple more minutes. Serve with pasta.

In soy sauce

Ingredients:

• 800 - 900 g of turkey pulp;
• ¼ Art. classic soy sauce;
• 3 dessert spoons of liquid honey;
• 3 dessert spoons of natural apple cider vinegar;
• 1 teaspoon sesame oil;
• 1 teaspoon chopped ginger;
• 1 teaspoon cayenne pepper;
• 3 - 5 tooth. fresh garlic;
• olive oil.

Cooking:

1. Chop the clean, dry fillet in portions.
2. Mix all other ingredients stated in the recipe in a common bowl. Add so much olive oil to make a liquid composition.
3. Dip the pieces of the bird into the resulting mixture so that it completely covers them.
4. Leave the meat to marinate for 2 - 3 hours. The longer the turkey soaks in the sauce, the better.
5. Fry the prepared bird until golden brown in a pan or bake in the oven. In the latter case, it will take about half an hour at 190 degrees.

If the hostess has a grill pan in her arsenal, then it is her who should be used to cook turkey according to this recipe.

How to cook turkey jelly

Ingredients:

• 1 whole thigh;
• 2 to 3 turkey wings;
• 2.5 - 3 l of pure water;
• 1 carrot;
• 2 slices of lemon;
• 1 onion;
• garlic;
• coarse salt;
• peas of black pepper.

Cooking:

1. All meat products and peeled vegetables should be sent to a large pot. Pour them with water, add peas of pepper and salt immediately.
2. Boil food on low heat for at least 4 hours.
3. After boiling the liquid, carefully remove the foam from it. Otherwise, the broth will not be transparent. Foam should be removed immediately after it appears.
4. Put the thick of the broth on a plate. Remove the meat from the bones when it has completely cooled, and disassemble it into fibers.
5. Throw onions and peas. Carrots can be left and chopped.
6. Strain the broth through the smallest sieve.
7. Cut fresh garlic into small pieces, mix with meat and add thin slices of lemon.
8. Arrange the thick in convenient forms and pour the strained broth.

After cooling at room temperature, put the food in the refrigerator for several hours.

If the hostess is worried about the freezing of the jelly, you can play it safe and add gelatin to the broth.

Whole baked prunes

Ingredients:

• 1 turkey carcass, approximately 4 kilos;
• 1 kilo of sour apples;
• 2.5 with a hill dessert spoons of coarse salt;
• 1 full glass of seedless dried prunes;
• seasonings for poultry;
• vegetable oil.

Cooking:

1. It is best to use chilled poultry for such a dish. If the turkey is frozen, then it should be left in the refrigerator for about a day. Only such a slow defrost will make the meat tasty and juicy.
2. Scalp the inside of the carcass with boiling water and dry with napkins.
3. Leave the turkey for several hours in a marinade of butter, spices and salt.You need to rub it into the carcass very carefully, processing the bird not only from the outside, but also from the inside.
4. For the filling, mix the dried prunes with large apple slices without seeds. Add them.
5. Stuff the turkey with the indicated products. Secure the abdomen with toothpicks.
6. Lubricate the whole carcass with oil, put the bird in the sleeve and tie its ends.

Bake refreshments for 2.5 hours at 180 degrees. Then cut the packet and rouge the turkey for another half hour.

Turkey meat extracted from the freezer should always be thawed first in the refrigerator, and then left at least another hour at room temperature to keep the bird warm. In no case should you accelerate this process with warm water. The turkey thawed in this way will turn out to be rather dry and tough.