The presented turkey recipes allow revealing the unique qualities of a dietary product, will become the foundation for creating your own culinary masterpieces and the starting point in the preparation of delicious and wholesome food.

Oven baked turkey fillet

Poultry meat is an ideal product in the diet of babies. For adults, this is not only pleasure derived from food, but also the prevention of cancer.

Product Composition:

  • smoked bacon - 6 slices;
  • turkey fillet (chicken breast) - 6 servings;
  • oil (olive or sunflower) - 60 g;
  • green apples - 2 pcs.;
  • tomato paste - 20 g;
  • salt pepper.

Cooking method:

  1. Turkey fillet is well washed, dried with paper napkins and beat off with not very thin layers. We process the pieces with salt and pepper, grease the olives with oil and leave for a quarter of an hour for easy pickling.
  2. Heat vegetable fat in a pan and fry the slices of meat in a hot composition until a pink crust appears.
  3. Thinly sliced ​​apple slices are placed in the same container (seeds are removed) and heated for 5 minutes, turning the fruit over.
  4. Put the fillet on a baking sheet covered with foil. On each layer we place strips of bacon. Smoked meat with a fat layer for lean fillet will be an excellent source of juiciness and additional tastes.
  5. Sprinkle the bacon with tomato paste, put the fried apples between the breasts and pour the fat from the pan over them. Cook in the oven (200 ° C) for half an hour.

Turkey can be baked in the oven with pineapple, orange or other fruits that emphasize the delicate taste of meat.

In a creamy sauce in a pan

A wonderful option for cooking poultry will be turkey in a creamy sauce. With the help of this dressing we get a gentle and very satisfying dish.

Essential Ingredients:

  • cheese - 70 g;
  • cream (from 20% fat content) - 200 g;
  • starch - 50 g;
  • turkey - 700 g;
  • olive oil - 50 g;
  • salt, fragrant herbs, greens.

Order of preparation:

  1. As a meat component we use the thighs or breasts of poultry. Seasoned slices with salt, pepper and selected spices. Add starch and mix parts of the carcass, evenly distributing the composition of the marinade. We leave the product closed for 20 minutes.
  2. We heat the pan with oil and quickly fry the turkey on a strong burner flame. We turn over each part of the bird, after which we fill the product with cream. Reduce the heat to a minimum, close the dishes and simmer for up to 20 minutes.
  3. 10 minutes before the end of cooking, sprinkle the dish with grated cheese and chopped herbs.

How amazing and tasty the cheese crust melted on a meal turned out!

Step-by-step goulash recipe

A dish from Hungarian cuisine is a cross between a soup and a main course.

Required Products:

  • large carrot;
  • bulb;
  • sweet fruit and dried pepper packaging;
  • turkey fillet - 600 g;
  • cloves of garlic - 3 pcs.;
  • tomatoes - 2 pcs.;
  • tomato puree - 40 g;
  • salt, dill, other greens.

Cooking

  1. Step 1. The meat is well washed, dried with napkins, cut into small cubes. Fry the pieces in a heated frying pan with oil, constantly stirring. After the formation of a pink crust, we transfer the turkey to a separate bowl.
  2. Step 2. Free the onion from the husk and cut into cubes. In the same form, chop the peeled carrots, peppers (seeds removed) and tomatoes.
  3. Step 3. Add vegetable fat in a separate container, in which the meat was fried, place the prepared vegetables and saute until soft.
  4. Step 4. Attach the chopped garlic cloves, tomato puree, dried pepper and seasonings. Mix the components and warm up for 5 minutes.
  5. Step 5. We place the roasted turkey in the vegetable composition, pour 250 ml of drinking water or broth, actively work with a silicone spatula. Stew food for 30 minutes. over low heat under the lid.

The final step will be tasting your own culinary efforts, because a personal assessment is always the most objective!

Vegetable Turkey Stew

A dish of French cuisine, which the chef also calls saute, is made from white poultry meat.

Grocery list:

  • potatoes and tomatoes - 3 pcs.;
  • bulbs - 2 pcs.;
  • turkey - 800 g;
  • carrot;
  • cloves of garlic - 3 pcs.;
  • zucchini;
  • fruits of peppers (sweet and chili);
  • wine (preferably white) - 120 ml;
  • vegetable oil - 30 ml;
  • salt, greens.

Step-by-step preparation:

  1. Cut the turkey meat in large portions and lightly fry them in a pan with butter. Pour the wine, increase the heat and heat until the alcohol evaporates.
  2. We divide tomatoes into 4 parts. Zucchini cut across in half rings, and pepper, peeled from seeds, in strips. In the same form, chop the carrots and onions. We make out potatoes in large parts.
  3. We attach vegetables to meat. We observe the five-minute interval in the bookmark and the following sequence: initially there are onions and carrots, then potatoes and zucchini, then a chili pod and cloves of garlic.
  4. Salt and pepper the food. Gently turn over the products, trying to maintain their integrity, otherwise we get a tasteless porridge. The benchmark for food readiness is soft potatoes.

We serve hot vegetable stew with turkey, actively sprinkling with chopped herbs.

Oven turkey drumstick with potatoes

Such a festive meat dish causes the guests of the solemn meal the most positive emotions.

Liver ingredients:

  • turkey drumstick - up to 1 kg;
  • potatoes - 1 kg;
  • cloves of garlic - 4 pcs.;
  • salt (25 g), soy sauce (30 g), a mixture of peppers;
  • oil (sunflower or olive) - 30 ml.

Order of preparation:

  1. We clean the drumstick, if necessary, process the burner or the burner fire. Wash thoroughly and dry with napkins.
  2. Rub the product with salt and a mixture of allspice. Grind the garlic and distribute it throughout the meat surface. We mix the oil and sauce in the bowl, carefully pour the drumstick with the obtained composition, trying to process each area. Leave the turkey for 3 hours to marinate.
  3. We peel the potatoes, divide into large pieces, slightly salt, pepper, sprinkle with oil and sprinkle with dry herbs.
  4. We spread the sliced ​​root crops on a baking sheet covered with a double layer of foil. Put the drumstick in the center of the vegetables. We connect the ends of the paper as tight as possible and send food for an hour to the oven, heated to t = 200 ° C.

The turkey drumstick in the oven, prepared according to all the rules of culinary science, is literally “doomed” to success!

How to make basics from poultry

A very simple meal is perfect for a pleasant dinner with family or close friends.

Ingredients:

  • potatoes - 500 g;
  • bulbs - 2 pcs.;
  • turkey - 700 g;
  • cloves of garlic - 5 pcs.;
  • tomato paste - 60 ml;
  • pickled cucumbers - 250 g;
  • lean oil;
  • salt, greens, bay leaves, pepper.

Cooking:

  1. Separate the meat from the bones, cut it into small cubes and fry until golden.
  2. Pour 30 ml of vegetable oil into another container, put onion sliced ​​in half rings in hot fat and pass it to a soft state. Add tomato paste and stew food for 5 minutes. Then we place the appetizing pieces of the bird to the onion in the tomato.
  3. In the dishes where we cooked the turkey, fry the julienne potatoes and send it to the meat component.
  4. In place of the tubers we place the cucumbers chopped into thin plates, then combine them with the rest of the products. Add chopped garlic here.
  5. Salt and pepper the components of the basics, sprinkle with chopped herbs and pour 250 ml of broth or purified water. Thoroughly mix the food and leave on the stove to simmer for 25 minutes in a closed form.

While we were discussing the latest news, hot turkey basics are ready to please the company with their excellent taste.

Turkey Nuggets

A luxurious appetizer in a crispy breading, cooked at home, is not worth even with a similar meal, even from the “coolest” catering establishment.

Grocery list:

  • turkey meat - 400 g;
  • lean oil;
  • egg;
  • sweet almonds - 100 g;
  • salt, pepper, dill.

Order of preparation:

  1. We cut the bird in identical pieces and beat them a little, giving the layers approximately the same shape.
  2. Lightly fry the almond petals and grind with a blender. Beat the egg thoroughly by combining with a small amount of salt and pepper.
  3. Pour fragrant oil into a hot pan and heat until smoke appears. Dip each piece of meat into the egg mixture and roll in the almond breading. We again place the layers in the foam composition, after which we fry in hot fat until a delicious golden crust.

We serve delicious turkey nuggets in a warm condition. The crunchy delicacy did not have time to cool down: in a moment they took it apart!

Foil Roasting Option

The secret of the recipe for turkey in foil is enclosed in a wonderful marinade, supplementing the meat with a bouquet of spicy aromas.

Dish Components:

  • olive oil - 30 g;
  • soy sauce - 20 g;
  • turkey fillet - 500 g;
  • cloves of garlic - 3 pcs.;
  • salt and seasonings to choose from: pepper coriander, anise, cumin, paprika, nutmeg.

Cooking process:

  1. Wash meat and dry with napkins.
  2. We combine chopped garlic, salt (preferably sea) in a bowl, a mixture of herbs, olive oil and soy sauce. The selected composition of spices and seasonings should make the taste of food richer and more expressive, but not interrupt the natural properties of the meat itself.
  3. Rub the fillet with the marinade and leave for an hour in this condition.
  4. We spread the product on a double layer of foil (matte surface out). Wrap the paper well, squeeze the packaging with your hands and place it in a baking dish. We send it to the oven for an hour (t = 200 ° C).

We cut the turkey baked in the oven in layers of the desired thickness and serve with fresh vegetables.

Breast Chops

“Five minute” from the breast is a figurative, but exact characteristic of an easy to prepare, but very tasty and satisfying dish.

List of ingredients:

  • eggs - 2 pcs.;
  • flour and crushed crackers - 60 g each;
  • lean oil;
  • poultry fillet - 400 g;
  • salt, herbs (marjoram, basil, thyme), pepper;
  • cheese - 100 g.

Step-by-step preparation:

  1. We cut the clean and dried turkey obliquely into slices up to 2 cm. Put them on a damp board, cover with a film and beat off. We do this without fanaticism, so that whole layers remain, and not meat “flaps”.
  2. In a flat plate, mix flour, salt, a mixture of herbs and pepper.
  3. In a small bowl we place the crushed crackers. We release eggs into a separate bowl and beat easily with a fork or whisk.
  4. In a hot frying pan, heat the vegetable oil. We arrange a pleasant procedure for each slice: roll in the flour composition, dip in the egg mixture and bread, crushing with your fingers both sides of the meat.
  5. We spread the products in hot fat, a little at a distance from each other. We fry on medium heat, turn over after the appearance of a golden crust.

Serve chops of turkey breast with your favorite side dish and fresh vegetables.

Juicy turkey minced meatballs

It is impossible to ignore the delightfully tender cutlets and their little secrets.

Component List:

  • turkey fillet - 500 g;
  • cream - 50 g;
  • olive oil;
  • bulb;
  • long loaf - ½ part;
  • flour - 30 g;
  • salt pepper.

We start cooking:

  1. Cut the turkey fillet into slices and pass through a meat grinder.
  2. We chop finely chopped onion in oil until soft.
  3. Cut the crust from bread, soak in a mixture of cream and water (1: 1). Now attention!To determine the correct ratio of minced meat and bread, we form a ball from the crushed squeezed from the liquid. The volume of this component (any) added to the patties should be three times less than the corresponding indicator of meat! In our case, 150 grams.
  4. Season the minced meat with salt and pepper, combine with onion and thoroughly knead the composition. We get a sticky and plastic mass.
  5. Heat the oil in a pan. From the meat composition we form round or oblong products, roll them in flour and fry until cooked.

Juicy turkey cutlets were not only incredibly tasty, but also very attractive.

Meat stewed in wine sauce

Grocery list:

  • turnip onion - 2 pcs.;
  • wine (semi-dry white) - 100 ml;
  • apples, oranges - 3 pcs.;
  • turkey fillet - 500 g;
  • oil (olive or sunflower);
  • French herbs, salt, pepper.

Cooking method:

  1. Cut the zest from oranges and divide it into long strips. Squeeze the juice out of the pulp.
  2. Remove seeds from apples and cut the fruit into thin slices.
  3. Bulbs shred in half rings. We spread half the vegetables in a pan with oil. Add ½ part of the orange peel and fry the composition to a soft state, constantly stirring to evenly heat the products.
  4. Cut the turkey meat into small pieces, rub with salt, pepper and aromatic herbs. Leave the blanks for a quarter of an hour soaked in the aroma of spices, then fry the pieces to a golden hue.
  5. We lay on the bottom of the pan a layer of apples, part of the finished and raw onions, a little zest. Next, put a row of fried meat. Cover it with the following mixture of fruits and vegetables. In this order we use all the products. We complete the formation of the dish with apple slices.
  6. Pour the components of the dish with orange juice and wine. We turn on the burner and heat the food for 10 minutes in a high flame, then reduce its height to a minimum. We prepare food by the way of languishing.

Serve turkey stewed in wine sauce with a side dish of pasta, mashed potatoes or other favorite dishes.

Whole baked bird

The technology of cooking poultry in the sleeve cannot be called simple and fast. However, the “tasty” result of meat baked in the oven is worth it!

Essential Ingredients:

  • orange, onion, carrot - 1 pc.;
  • turkey - from 5 kg;
  • leaf of laurel, cinnamon, clove (6 pcs.);
  • salt (300 g), sugar (100 g), coriander (2 tsp), pepper (1 tsp) - for saline;
  • head of garlic;
  • butter - 150 g;
  • spice.

Order of preparation:

  1. We process the bird over the burner fire, extract the entrails, cut the “wen” on the tail and wash the carcass well.
  2. Dissolve sugar and salt in 1 liter of boiling water, pour the mixture into a large bowl, add onion, chopped with large rings, a leaf of laurel, peppercorns, coriander and a cinnamon stick broken into pieces.
  3. We place the turkey in a container, dilute the saline with drinking water, completely covering the bird with the resulting composition. We leave it in this state for a day, periodically turning the carcass over.
  4. We take the bird out of the liquid, wash it well and dry it with napkins. Mix the softened butter with pepper, chopped garlic cloves, spices and seasonings. Rub the carcass with a fragrant mixture inside and out.
  5. Dip the orange into boiling water and cook for 2 minutes. We take out the fruit, stick a clove in it.
  6. Divide the garlic in half. Place one part deep into the abdomen of the turkey, then put the same orange there and finish the filling with the remaining garlic cloves.
  7. Sew the peel and place the bird in the culinary sleeve. To exit the excess steam, we cut off the upper corner of the packet, forming a hole up to 2 cm. Under the influence of hot air, the turkey will bake until golden brown, and not slowly stew.
  8. We spread the bird on a baking sheet and send it to the oven (220 ° C). We calculate the cooking time as follows: for 1 kg of the weight of a whole carcass it takes 45 minutes of heat treatment.

We take out the turkey from the package, wrap the legs with foil and lay the bird on the dish. Not a bird, but a culinary work of art!

Multicooked Turkey Soup

How tasty and mouth-watering a turkey is in a slow cooker can be judged by the aromatic soup prepared from poultry.

The list of components:

  • carrot, onion turnip;
  • potatoes - 2 pcs.;
  • turkey back;
  • celery - ½ root;
  • clove of garlic;
  • pasta - 70 g;
  • laurel leaf, salt, pepper, herbs.

Step-by-step preparation:

  1. As a meat component, it is desirable to use any fatty part of the bird. Since the back of the turkey is very large, we divide it into pieces.
  2. We place the product in the unit's bowl, pour 1.5 l of bottled water and set the mode to “Soup” or “Cooking”. We select the time of 30 minutes on the timer.
  3. We get the turkey, separate the meat from the bones and filter the broth. We spread in the capacity of the multicooker diced potatoes, chopped carrots and onions. We also send laurel leaves, salt, pepper, chopped clove of garlic and celery root there.
  4. Fill the products with broth, dip the meat pieces into it and add the greens. We continue cooking for another 25 minutes on the “Soup” program.

See what a sumptuous first course we serve for a family dinner!

Dietary boiled pork

Just an hour of uncomplicated work is necessary for the divine decorated boiled pork turkey to appear on the table.

Ingredients:

  • bottled water - 1 l;
  • poultry fillet - 1.5 kg;
  • pepper (peas and ground);
  • cloves of garlic - 5 pcs.;
  • French mustard, honey - 20 g each;
  • common salt (90 g), laurel leaf, fragrant herbs.

Technological process:

  1. Pour drinking water into the stewpan, add salt, a mixture of peppers (allspice and peas), a bay leaf. Heat the solution to a boil, then cool.
  2. My turkey fillet, spread in the prepared composition and leave in a cool place for 12 hours to marinate in a closed form.
  3. We extract the product from the brine, dry it with napkins, lubricate it with a mixture of mustard and honey, sprinkle with fragrant herbs.
  4. We make a deep puncture in several places with a knife. We stuff the resulting “pockets” with garlic and dress the meat with a thick culinary thread. In this way, we form an attractive appearance of the future boiled pork.
  5. We place the turkey in a double layer of foil, tightly wrap and send on a baking sheet to the oven, heated to t 250 ° C. We bake for an hour, then turn off the oven and leave the meat for another 60 minutes for a gradual cooling.

Diet boiled pork is the best alternative to the most expensive store sausage.

Turkey wings in soy-honey marinade

Required Products:

  • honey - 20 g;
  • soy sauce - 60 ml;
  • water - 90 ml;
  • turkey wings - 5 pcs.;
  • cloves of garlic - 6 pcs.;
  • greens celery, parsley.

Cooking method:

  1. We spread all the components (except for the parts of the bird) into the bowl, add the chopped greens and mix the mixture thoroughly.
  2. The turkey wings are cut into two parts, placed in the cooked marinade and aged for two days. Periodically turn over the meat blanks.
  3. We spread the wings in a fireproof dish, cover with foil and leave for 80 minutes in the oven (180 ° C). At the end of cooking, remove the paper and bake the products until golden brown.

Turkey wings in a soy-honey marinade - amazingly delicious home-made meat.

Roll with spinach and nuts

Turkey meat is not only distinguished by its nutritional value, but also by its excellent compatibility with fruits and various plants.

Ingredients Composition:

  • turkey (milled thigh) - 1.5 kg;
  • spinach - 200 g;
  • Sweet pepper;
  • walnut kernels - 60 g;
  • salt, basil, seasonings and spices.

Cooking process:

  1. With a sharp knife, separate the meat from the bone. The resulting layer is well beaten, salt, pepper, sprinkle with cardamom, paprika and other favorite spices. Leave the product to marinate for 20 minutes.
  2. Dry the nuts a little in a pan and knead a rolling pin to a large crumb.
  3. Pepper is free from seeds and cut into strips.
  4. Scalp spinach with boiling water, shake off excess liquid and grind with a blender.
  5. We spread the turkey meat on the board and distribute the mass of spinach throughout the layer, which we sprinkle with nuts. On one edge we place basil leaves and strips of pepper.
  6. We turn the roll, shifting the layers with thyme branches. We dress the product with culinary thread, pack it tightly in double foil and send it to the oven (190 ° C) for 1.5 hours.

We take the roll with spinach and nuts from the oven, cut the twine from the already cooled dish. We divide the dishes into portions, enjoy the taste of juicy and aromatic meat.

Poultry medallions in lemon sauce

There is nothing to think about a simpler way of preparing delicious food than the proposed turkey recipe!

Dish Components:

  • loin of poultry - 400 g;
  • drinking water - 100 ml;
  • lemon;
  • cloves of garlic - 2 pcs.;
  • olive oil - 60 g;
  • salt, pepper, a set of spices.

Order of preparation:

  1. Dry the washed fillet with napkins, slice it obliquely into thin slices (up to 2 mm) and slightly beat off the round pieces.
  2. With a sharp knife, remove the zest spirals from the lemon, squeeze the juice out of the pulp.
  3. Pour purified water into a pan, add olive oil and heat the composition. We lower the medallions into the bubbling liquid. As soon as a new boil begins, turn the product over, pour in the lemon juice and add part of the chopped zest.
  4. The entire heat treatment process should not exceed 10 minutes. We spread the hot layers of turkey on a plate and cover with foil, keeping the product warm longer.
  5. Salt and pepper remaining composition in the pan, add chopped garlic, spices and spices. Boil the contents of the container to a thick state.

Pour the medallions with the resulting lemon sauce, serve the turkey dish with fresh bread and vegetable salad.

Escalope in the pan

Such a dish is especially honored in men who prefer a juicy piece of natural meat for lunch.

Necessary components:

  • half a lemon;
  • escalopes - 500 g;
  • oil (sunflower or olive, cream) - 60 g each;
  • salt, greens (parsley, celery, other plants).

Cooking Technology:

  1. To get a juicy meal, the meat should be divided into oval or round layers with a thickness of at least 1.5 cm.
  2. We put the escalopes on the board, cover with a film and beat off bilaterally.
  3. Salt and pepper the meat, process it with lemon juice and give the product at least 10 minutes to “catch its breath”.
  4. We heat a mixture of creamy and vegetable fats in a pan, put turkey slices into it, highlighting each slice with a separate “territory”. We fry one side for up to 6 minutes, turn over and repeat the hot procedure.

Ready escalopes are placed on a warm plate and pour with pre-melted butter.

Christmas turkey stuffed

Awe Day is not a Russian holiday. However, if we are talking about the opportunity to enjoy a deliciously prepared Christmas turkey, we are happy to join this "tasty" celebration!

Ingredients:

  • celery stalks - 3 pcs.;
  • chicken broth - 350 ml;
  • bulb;
  • turkey - up to 7 kg;
  • butter - 100 g;
  • breadcrumbs - up to 400 g;
  • for marinade: mayonnaise (50 g), Dijon mustard (20 g), Cajun spice mix;
  • salt, pepper, vegetable fat.

Cooking method:

  1. First of all, we take offal from the carcass, wash my bird, get wet with paper towels and rub with salt.
  2. We spread the marinade components in the bowl, mix thoroughly and grease the turkey with the mixture. It is most convenient to use a silicone brush for this. We cover the bird with foil and put in the refrigerator for 10 hours (at night).
  3. We cut celery lengthwise into three strips, then chop into small cubes. In the same form, chop the onion.
  4. We put a piece of oil in a stew-pan, put onions in it and pass for five minutes. Add celery and simmer another 4 minutes. until the pieces of stems are soft. All this time we mix the components. Pour the chicken stock and heat the composition for a minute.
  5. Pour the breading mass into a large bowl. We use two bags of crackers with spices, different nuts and seeds. Pour the mixture with chicken and mix well.
  6. Place the prepared stuffing in the abdomen of the bird. We do this as tightly as possible, pushing the pieces deep into the cavity. After completing this crucial step, put the carcass on a baking sheet and send for 3 hours in the oven (200 ° C).

It is impossible to stop looking at a Christmas bird with a golden crust and a magical aroma.

The presented dish will become even tastier if served with lingonberry sauce. However, this is another culinary story, the secret of which will be revealed by the next turkey recipes.

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