Bad mood? We include the royal bird in the diet! And so that the “winged” meal will increase the general tone and bring true pleasure, we learn how to cook a turkey simply, efficiently and appetizingly. A selection of the most delicious dishes will help to solve such a triad.

Boiled pork in the oven in foil

This delicacy is usually prepared for a festive feast. To get soft and juicy boiled pork it will take at least a day. The process, of course, is long, but productive.

Ingredients Composition:

  • vegetable oil - 40 ml;
  • fresh mustard - 20 g;
  • cloves of garlic - 5 pcs.;
  • turkey breast (pulp without bone) - up to 1.5 kg;
  • nutmeg, ginger, paprika, pepper, cinnamon (we select the composition according to preferences);
  • salt.

Cooking process:

  1. We wash the poultry meat well, blot it with paper towels, put it on the board. We release the flesh from all films and tendons.
  2. We combine spices and seasonings in a bowl, add chopped garlic, fresh oil and mustard, mix everything, process the meat with the prepared mixture. We place the turkey in a container, send it to the refrigerator for a day.
  3. We get the pickled meat, put it on twice the folded sheets of foil, pour over the rest of the sauce, tightly wrap it in paper. Hands squeeze the packaging along the entire length, releasing air. Twist the ends, like candy wrappers, spread on a baking sheet.
  4. Bake the brisket for 40 minutes in an oven at 250 ° C. A quarter of an hour before the completion of the process, we unfold the foil, brown the meat.

We leave the finished boiled pork in a closed oven until it cools completely, cut into slices, serve.

Whole baked turkey

Chicken on a plate is good, but a whole turkey in an oven is even better!

Grocery list:

  • butter - up to 50 g;
  • lemon;
  • onions - 2 pcs.;
  • turkey - up to 5 kg;
  • cloves of garlic - 3 pcs.;
  • apples - 2 pcs.;
  • granulated sugar - 100 g;
  • coriander seeds - 130 g;
  • sprigs of rosemary and parsley;
  • orange;
  • laurel sheets - 2 pcs.;
  • salt - 250 g;
  • olive oil - 20 ml.

Order of preparation:

  1. We wash the bird well, cut off the wen on the tail, and carefully dry it. In order for the turkey in the oven to remain completely juicy after baking, the carcass must be held in brine. Pour 4 liters of bottled water into a large bowl, completely dissolve salt and sugar in the liquid. Add the crushed coriander seeds, laurel leaves, leave the bird for a day in the prepared solution.
  2. We combine chopped sprigs of rosemary (2 pcs.) And parsley (3 pcs.), Chopped garlic cloves, softened butter, pepper and salt in a bowl. Wipe the zest, squeeze a little lemon juice, pour in the oil, mix everything.
  3. We get the turkey from the brine, carefully dry it with napkins, rub it with the paste obtained inside and out.
  4. Cut apples, orange and lemon into large slices, chop the onion, stuff the bird with fruit. Do not forget to put in the abdomen branches of fragrant herbs. Part of the filling is left to create a fragrant “pillow”.
  5. We put on the baking sheet pending vegetables and fruits, on them we place the turkey breast down. The legs of the bird are fixed with culinary thread. We send the blank for 1.5 hours to the oven.
  6. After this time, water the carcass with the resulting juice, cover with a sheet of foil, continue cooking for another 2 hours.

At the end of the process, open the paper, brown the meat well. We get the turkey, remove the filling, serve.

How to stew with potatoes in a slow cooker

No time to cook turkey with potatoes? Cooking in a slow cooker - smart technology will solve all the problems!

Grocery list:

  • butter and sunflower oil;
  • potatoes - up to 1.5 kg;
  • poultry fillet - 600 g;
  • onion feather, dill, parsley - 1 bunch each;
  • salt, favorite seasonings.

Stages of preparation:

  1. We wash the white poultry meat, get wet with towels, remove the films, cut the fillet in portions. Season them with pepper, salt, spices and spices. We leave the product to marinate for an hour.
  2. Peel the potatoes, divide the root crops into large parts.
  3. We combine in a bowl of grams 20 melted butter and 20 ml of sunflower oil. Add dried herbs. You can use ready-made mixtures or pick them yourself. Mix well the resulting composition.
  4. We spread the pieces of turkey in the bowl, we place lightly salted potato tubers on them, pour the products with the resulting oil mixture.
  5. We select the program “Baking” on the kitchen appliance and the cooking time is 1 hour. An audible signal will give a sign that it is time to get the turkey stew with potatoes from the multicooker.

Everything turned out quickly, tasty and almost without our participation. Eat and enjoy!

Poultry steak in a pan

This dish will turn out deliciously delicious under one condition, which we must take into account when preparing the turkey steak in a pan.

A set of components:

  • butter (butter and sunflower);
  • clove of garlic;
  • poultry fillet (thick portion) - 400 g;
  • thyme, spices.

Cooking process:

  1. We wash the turkey fillet, dry it with napkins, remove all the available films. We divide the layer of meat into steaks up to 4 cm thick. If the slices are small, beat them lightly with the flat side of the hammer. Alternatively, you can cut a piece of meat in the middle, open it like a book. Season the workpiece with salt and pepper.
  2. In order not to overcook the meat, its heat treatment should occur exclusively in a hot pan with non-stick coating. In compliance with this requirement is the main condition for the preparation of juicy dishes.
  3. We spread the meat in hot lean oil, brown both sides of each layer for 2 minutes over high heat. After 5 minutes, reduce the heating intensity, add thyme sprigs to the meat, a clove of garlic crushed with a knife, a slice of creamy fat.
  4. Pour the food with melted butter, finish cooking. Place hot slices on serving dishes, cover with foil for 10 minutes. This time is necessary for the "rest" of the product, the uniform distribution of juices inside the meat.

Serve turkey steaks with a selected side dish and favorite sauces. The food is a complete delight!

Turkey meatballs

Small balls can be prepared from different types and varieties of meat. If the basis for the dish will be minced turkey, the food will not only be tasty and appetizing, but also dietary.

Required Products:

  • olive oil (vegetable can be used) - 20 g;
  • tomato paste - 20 g;
  • egg;
  • rice (preferably round) - 150 g;
  • turnip onions, carrots, tomatoes - 1 pc.;
  • poultry fillet - 700 g;
  • garlic cloves - 2 pcs.;
  • spices, peppercorns, bay leaf.

Cooking Technology:

  1. Boil the well-washed rice until half cooked in slightly salted drinking water, then throw the cereal onto a sieve.
  2. We divide the prepared white meat into small pieces, grind it in a home processor along with ½ peeled onion.
  3. Season the composition with salt (1 tsp), pepper, add rice and egg, knead the minced meat until a viscous and uniform consistency is obtained. If desired, use sun hop.
  4. We shred the tomato in cubes, finely chop the tomato and the remaining half of the onion, rub the peeled carrots. We pass the products to a soft state in olive oil, then attach the tomato paste. Stew foods for up to 5 minutes on low heat.
  5. We form small balls of minced meat, place them on the vegetable composition. Pour bottled water so that it half-covers round products. Throw a sheet of laurel into the container, salt and pepper the liquid composition, prepare the meal for 20 minutes in closed form. Turn over each bun, after 10 minutes we finish the process.

Meatballs from turkey mincemeat - a hearty dish in itself, so it can be used with a side dish or just with mouth-watering slices of fresh bread.

Sleeve baked wings

From this dish, you can, figuratively speaking, “fly away” into the world of magical tastes and wonderful aromas.

Required Components:

  • adjika - 40 g;
  • olive oil - 20 ml;
  • turkey wings - 500 g;
  • homemade sour cream - 20 g;
  • salt, spices.

Cooking Method:

  1. We rub the processed parts of the bird with salt and high-quality adjika, seasonings chosen to taste. We leave the product to marinate for half an hour.
  2. Lubricate the wings with thick sour cream (may also be mayonnaise), place in a baking sleeve. Be sure to make some punctures on the upper side of the filmso that the steam generated during cooking does not break the bag.
  3. We fix the edges of the package, put it on a baking sheet, bake for 50 minutes (we adjust the time depending on the capacity of the oven) at 200 ° C. At the end of cooking, carefully cut the sleeve, brown the food to a delicious crust.

Serve hot turkey wings, decorate with chopped greens.

In soy sauce

Processing the product with universal Japanese seasoning significantly enhances the taste of meat, improves its flavor, saturates the color of the finished dish.

Essential Ingredients:

  • liquid honey - 20 g;
  • Provencal herbs - 10 g;
  • turkey thigh;
  • soy sauce - 5 ml;
  • spice.

Cooking method:

  1. We begin the process, as always, with pickling meat. We combine Italian herbs in a bowl, honey, melted in a microwave or in a water bath, soy sauce, a small amount of salt. Mix the composition. We process the thigh with the resulting fragrant mixture, leave it closed for 2 hours.
  2. We make small cuts from the side of the skin of the bird so that the marinade penetrates better directly to the meat, contributes to the formation of a crust.
  3. Wrap the thigh tightly in a double layer of foil, spread on a baking sheet.Do not forget to pour meat with marinade residues, send the product for 1 hour to the oven (200 ° C). At the end of the process, open the paper, brown the food.

An excellent side dish for the main dish is potatoes, which can be baked with turkey in soy sauce.

Roasted turkey thigh filet

We continue the theme of the most juicy and appetizing part of the bird, slightly changing the method of its preparation. To make a delicious turkey fillet, you need a list of products:

  • olive oil - 30 ml;
  • premium flour - 60 g;
  • boneless turkey thigh - 600 g;
  • chicken proteins - 4 pcs.;
  • spices (salt, pepper).

Order of preparation:

  1. Rinse the bird fillet thoroughly. We are not lazy to dry the meat well with napkins, otherwise in the process of frying we will undergo “shelling” from moisture droplets that have fallen into the hot oil.
  2. Divide the piece into slices up to 1 cm thick, lightly beat off, season with salt, pepper, spices. Leave the workpiece for half an hour in a closed container.
  3. We combine lightly beaten chicken proteins with sifted flour, slightly salt and pepper the composition, mix the composition to a homogeneous mass, similar in texture to sour cream.
  4. We heat fresh olive oil in a pan, dip each layer in the resulting batter, spread the slices into a hot composition, fry over medium heat until golden.

We place the finished meat on paper napkins, leaving them with excess fat, and then serve the dish to the table.

Cooking a soft and juicy turkey breast

The presented dish does not turn out low-calorie, but tasty and aromatic - this is by all means!

The composition of the components:

  • butter - 50 g;
  • lemon - 1/3 of the fruit;
  • garlic - 1/2 head;
  • sprigs of thyme;
  • turkey breast - from 1.3 kg;
  • wine (preferably dry white) - 200 ml.

Stages of preparation:

  1. We release meat from veins and films. For better processing of the product, you need not just oil, but pre-flavored fat. Grind it with an added pinch of ordinary salt, add the juice of lemon, thyme, chopped garlic. It is advisable to stock up on the mixture in advance, store in the freezer.
  2. We distribute the fragrant composition throughout the turkey fillet, place the product in a heat-resistant form, fill it with wine, send it to the oven for 30 minutes, heated to 200 ° C. We cook for half an hour under the foil, then another 15 minutes in the open.

Tender and juicy brisket of turkey literally melts in your mouth!

Fried meatballs with semolina

Adding crumb rolls to minced meat is a common way to make cutlets. Replacing the bread component with semolina, we get surprisingly tasty, lush, pretty products.

Product List:

  • egg;
  • onions - 1 pc.;
  • semolina - 30 g;
  • mustard - 20 g;
  • turkey meat - 500 g;
  • chopped greens - 3 tbsp. l .;
  • lean oil;
  • sour cream / fat cream - 40 g;
  • salt pepper.

Cooking process:

  1. We cut the washed pulp of the bird into pieces, grind it with a home processor.
  2. Add the rest of the ingredients to the resulting mass, salt and pepper the composition, mix thoroughly. If desired, slightly increase the amount of sour cream, as the cereal will still swell, absorb moisture. Leave the minced meat for 25 minutes to infuse at room temperature.
  3. We heat the oil in a frying pan, take out a portion of the meat mass with a spoon, put it in a container. Having formed the patties, fry them for up to 10 minutes on each side over low heat. If someone likes stews, pour ¼ cup of drinking water / broth, simmer another 12 minutes.

We serve rosy cutlets with mashed potatoes or rice, water the remaining flavoring composition in the pan. Very appetizing and nutritious!

New Year's roasting recipe with oranges

The festive decoration of a turkey is a crucial moment for every housewife. It is necessary not only to present a delicious dish, but also to prepare a genuine exclusive.

Product Set:

  • butter - 100 g;
  • head of garlic;
  • whole turkey - up to 5 kg;
  • laurel leaf;
  • oranges - 2 pcs.;
  • thyme, tarragon, cloves, cardamom;
  • spice.

Cooking Algorithm:

  1. Rinse the turkey thoroughly, leave it for a day in brine. To obtain it, we use the whole bird roasting recipe. We keep the container with the product in the refrigerator. We take out the dishes 4 hours before the start of cooking, leave at room temperature, then remove the carcass from the liquid, thoroughly blot it with paper towels.
  2. Pour pure oranges for 2 minutes in boiling water, then divide into quarters. Cut the head of garlic in half. We put the products inside the bird.
  3. Combine slightly softened oil with pepper. We always grind the fragrant spice immediately before use, otherwise it will not reveal its wonderful qualities.
  4. We cover the baking sheet with two strips of foil, spread the turkey breast up. Carefully separate the skin from the neck to the abdomen, place part of the oil under the skin, and treat the entire bird with the rest. Wrap it in aluminum paper, send it to the oven. Bake the first 45 minutes at 220 ° C, cook the next 3 hours at 180 ° C, then brown the bird for 30 minutes in open form.

To form a better color and crisp, we turn on the convention mode. We comply with this condition so that the turkey appears at the New Year's feast in all its glory.

Turkey Jelly

As soon as the discussion was about the most wonderful holiday of the year, turkey jelly is a traditional dish at the upcoming celebration.

Necessary components:

  • turnip onion - 1 pc.;
  • parts of turkey - up to 2 kg;
  • peppercorns, bay leaf;
  • garlic cloves - 6 pcs.;
  • carrot;
  • salt, greens.

In order for the jelly to freeze without gelatin, be sure to use the turkey drumstick, thighs, neck and legs - joints in which there are veins, skin, and cartilage. Cooking is necessary for at least 6 hours on low heat, when the surface of the broth barely shakes.

Step-by-step preparation:

  1. We clean and well wash the parts of the turkey, put it in a spacious enameled pan, fill it with bottled water, which exceeds the placed products by 2 cm.
  2. After the boil begins, reduce the flame height to a minimum, remove the foam, constantly monitor the cooking process. We exclude fluid boiling, otherwise the broth will become cloudy, will quickly evaporate to unacceptable limits. Topping it up is strictly forbidden!
  3. The onion, peeled from the top layer of the husk, is placed in the jellied meat 2 hours before the end of the technological process, carrots - 60 minutes, a leaf of laurel and peppercorns - 30 minutes before the final cooking stage.
  4. Salt food according to preference. However, the taste of the hot broth should be slightly more salty than the usual first course. In the cooled state, this difference is not felt. Deficiency of white crystals will deprive food of taste expressiveness.
  5. So, when the fire is off, remove the parts of the turkey from the pan. Throw away the bones, cut the pieces of meat into small pieces or disassemble them into fibers. Cartilage finely chopped. They will make jellied more dense.
  6. We lay out the meat in forms (plates), add the desired amount of chopped garlic, sprigs of greens, figuratively decorated slices of carrot to each serving. Pour the products with strained broth.

The food cooled at room temperature is sent to the refrigerator. Serve the dish with mustard, horseradish, hot sauces. Do not freeze the dish!

Pastrami in a slow cooker

This delicious dish came to us from Jewish cuisine. The original dish was prepared from beef, however, the turkey-derived dish in the multicooker is a worthy variant of a luxurious delicacy.

Read also:chicken breast pastroma at home

List of ingredients:

  • ground red pepper - 10 g;
  • sea ​​salt - 50 g;
  • coriander and mustard grains - 20 g each;
  • turkey fillet - 1.4 kg;
  • paprika, chili pepper - 10 g each;
  • brown sugar - 25 g;
  • onion;
  • olive oil.

Cooking:

  1. Dissolve sea salt in 1 liter of drinking water. We clean the breast fillet from the films and excess fat, fill it with a brine that completely covers the product. We stand the meat in a solution from 2 hours to a day. The longer, the more tender and juicy the pastroma will turn out.
  2. We take the fillet out of the liquid, rinse thoroughly, dry with napkins. We combine coriander and mustard grains, paprika, pepper and sugar in a bowl, dilute the mixture with olive oil.
  3. We rub the meat with the resulting thick paste, wrap it in several layers of film, stand for 3 hours in the refrigerator.
  4. Spread coarsely chopped onions in the multicooker bowl, stir the turkey fillet on top. We select the "Extinguishing" mode and the operating time of the device is 2 hours. At the end of cooking, leave the product in a closed unit until completely cooled.

Serve pastram in a chilled state.

With champignons in white sauce

In order to enjoy delicate turkey meat with a thick mushroom sauce melting in your mouth, you don’t need a fork - everything will be picked up to the last drop with bread.

Grocery list:

  • champignons - 500 g;
  • garlic - 3 cloves;
  • fresh cream (fat content from 20%);
  • lean oil;
  • turkey breast - 700 g;
  • turnip onion - 2 pcs.;
  • spice.

Cooking Technology:

  1. We process the bird fillet, cut into small pieces, fry until rosy.
  2. We clean and rinse the mushrooms, divide each into 4 parts. We free the onions from the husks, finely chopped, fry in a separate container.
  3. We attach chopped cloves of garlic, appetizing slices of meat to the mushrooms and vegetables. Fill the composition with heavy cream, add 250 ml of drinking water. We mix the components of the dish, season with salt and pepper, simmer for 20 minutes when closed.

Serve the meat with mushrooms in a white sauce with mashed potatoes or another side dish. However, fresh bread is an indispensable attribute of this dish!

Turkey and Rice Soup

Once again we are convinced of how universal poultry meat is. It is enough to cook the broth based on it, add rice and related components to get an excellent first dish.

Recipe Ingredients:

  • potatoes - 3 pcs.;
  • leek;
  • carrot;
  • rice - 80 g;
  • turkey (any part on the bone) - 400 g;
  • roots - 1 tbsp. l .;
  • laurel leaf, salt, peppercorns, greens.

Cooking process:

  1. We chop the turkey bone into two parts, place in a pan, pour 2 liters of purified water. We cook the broth, after the start of boiling we reduce the heating intensity. To obtain a fragrant soup with a bright taste, add a small onion, peppercorns, bay leaf. Do not forget to remove the foam.
  2. After 40 minutes, filter the broth, put on the stove. After the start of a new boil, spread the carrots chopped into small cubes, diced potatoes, a teaspoon of chopped roots (celery, parsley), circles of leek, thoroughly washed rice.
  3. Season the broth with salt, continue cooking until the products are ready.

Serve the soup, adding turkey slices and chopped herbs to the plates.

So why was the bird called “royal” in Russia, forbidding commoners to include in food? Of course, for its excellent gastronomic qualities of meat, its ability to beneficially affect human health, to give feelings of joy and happiness.

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