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Juicy and fragrant turkey breast: the best recipes

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Hello, friends! As promised, I continue the selection of the best recipes for meat dishes.

Today - turkey baked in the oven. Recently, tender, tasty and low-fat turkey meat has been gaining more and more fans. Great, dietary poultry containing amino acids that produce the hormones of happiness and pleasure (endorphins). If you are in a bad mood, eat turkey! Her meat also contains nicotinic acid, which regulates blood cholesterol.

The most valuable part of the bird is the breast. Pure protein, in its composition, is similar to human and therefore is quickly absorbed, by almost 99%. Calorie content is 84 kcal per 100 g.

Very interesting recipes for cooking turkey in different countries. In France, poultry is stuffed with truffles, porcini mushrooms and rosemary, in Italy - oranges, in England - berries and mushrooms, in Norway - seaweed. In the United States, Thanksgiving (the fourth Thursday of November) bakes a turkey for homeless people.

Today you will learn: how to bake turkey in the oven, cooking time, with what and how to serve? We will analyze all this in this article. And at the very end, it is important for me to hear your opinion.

How to cook a juicy turkey in the oven

Baked turkey, as well as chicken in the oven, is one of the most popular holiday dishes.

The turkey baked in foil or in the sleeve stuffed with apples or oranges or just with potatoes enjoys great love among housewives. It can be baked and cooked, stewed and stuffed, whole or chopped into pieces. Dietary fillet and breast are greatly appreciated. No less delicious are the covers, thigh and lower leg.

There are a lot of recipes, and everyone can choose something for themselves. I want to offer you some simple tips on how to cook a bird deliciously:

  • Meat must be marinated in advance, this will give juiciness and an additional taste from spices. Pickling time from 1 to 12 hours.
  • The baking time depends on the weight of the bird and its age, at the rate of 20 minutes for every 500 grams. meat. To form a golden crust, before baking, turkey must be greased with sour cream.
  • The baking temperature of 180-200 degrees of gas in convection ovens, the main thing is not to dry the meat.
  • The turkey must be watered with the allocated juice, every 20-30 minutes, if it is cooked without foil and without a sleeve
  • Use spices and spices: basil, rosemary, zira, turmeric, curry, saffron, garlic, pepper mixture.

Turkey Salad and Snack Recipes

Fragrant Salad. Products: 200 g of turkey breast, a quarter of cucumber, half a head of lettuce, 1 sweet pepper, half hot pepper, a tablespoon of soy sauce, a couple of tablespoons of olive oil, a teaspoon of honey, a tablespoon of lime juice, 20 g peanuts, a couple of sprigs of cilantro, salt and ground pepper to taste. Preparation: wash my turkey, cut into thin strips and put marinate in soy sauce, mixed with ground pepper and honey, for about half an hour. In a deep bowl, tear lettuce leaves, add finely chopped hot pepper (seeds must be removed) and julienne and cucumber sliced. Mix everything thoroughly. Fry the turkey fillet on both sides for no more than 3-5 minutes, put it on the salad. For dressing: mix lime juice, olive oil, salt and pepper to taste. Dressing water the salad, sprinkle with peanuts and finely chopped cilantro.

Turkey meat on sandwiches. Ingredients: 1 kg of turkey breast, 200 ml of apple juice, 70 ml of cream 35%, a teaspoon of salt, half a tablespoon of sugar, 2 teaspoons of paprika, 2 tablespoons of cilantro, a couple of tablespoons of black pepper peas, vegetable oil for lubrication. Preparation: mix juice, sugar, half a spoonful of salt and pepper in a saucepan, bring to a boil and cook for about 5 minutes over medium heat. Add cream, mix, cool. Carefully pierce the breast in several places, put in the resulting marinade and leave it overnight. In the sleeve, mix the paprika and the remaining salt.

Dry the breast slightly, grease with oil, put in a sleeve and shake it well so that the breast rolls in spices. We clean for an hour in the refrigerator, then bake at a temperature of 250 degrees for about half an hour (pierce with a toothpick to check readiness). Cool the finished breast, cut into thin strips for sandwiches (whole grain bread is perfect).

Turkey and cherry canapes. Ingredients: prepared turkey fillet (baked or fried) - 200 g, 10 cherry tomatoes, hard cheese - 100 g, 5 slices of black bread (Borodinsky type), several pickled cucumbers for sauce, a clove of garlic, mayonnaise to taste, greens - dill and cilantro, butter for frying. Preparation: spread bread with butter, fry on both sides until golden brown, then gently cut hard edges and cut into four even squares.

Finely chop the greens and pickled cucumbers and mix with mayonnaise. We spread the small squares of bread (each separately) with the resulting sauce and put on top the chopped slices (the width of the squares of bread) of turkey, cheese and half of the cherry on top. We puncture the resulting canapes with a skewer.

Turkey fillet soups recipes

Turkey and omelet soup. Products: 500 g turkey breast, 5 chicken eggs, 1 medium onion, 1 small carrot, cooking oil, greens, salt and pepper to taste. Preparation: cut the breast into small pieces and cook until ready for about half an hour in 3 liters of water. Beat each egg individually, salt, pepper and fry in vegetable oil on both sides (like pancakes).

Finely chop the onions and carrots, and then fry in vegetable oil until golden brown and add to the broth. Finished pancakes cut into strips, also add to the broth. Cook the soup almost ready for another 5 minutes. Before serving, it is recommended to add greens.

Turkey and millet soup. Components: a pound of turkey fillet, 200 g of millet, a pound of potato, 1 large onion, 1 large carrot, vegetable oil for frying, herbs, salt and pepper to taste. Preparation: in a 4-liter pan in vegetable oil, fry finely chopped onions, shabby carrots, diced meat for about 20 minutes, stirring constantly. Add water, salt and pepper to taste. Cook for another 20 minutes. Cut the potatoes into cubes and add to the soup. Millet, so as not to bitter, rinse in hot water, add to the soup. Cook for another 20 minutes, add greens before serving.

Turkey breast recipes for the second

Turkey breast rolls. Ingredients: turkey fillet - 500 g, any cheese of medium hardness - 100 g, ham - 100 g, clove of garlic, sprigs of dill and parsley, 2 tablespoons of 15% sour cream, vegetable oil for frying, to taste salt and pepper. Preparation: carefully cut the fillet so that long and thin layers are obtained. The layers are slightly beaten off, then salt and pepper. We prepare the filling: finely chop the ham and greens, three cheese on a grater, squeeze the garlic through a press. Mix everything thoroughly, add sour cream, salt and pepper. We lay the finished stuffing on the layers of the turkey and wrap the rolls. We fix the rolls with a toothpick and bake in a deep pan for an hour. The finished dish goes well with rice or mashed potatoes.

Turkey with broccoli in a creamy sauce. Products: a pound of turkey breast, a pack of frozen broccoli (400 g), 500 ml of cream (10%), 1 tablespoon of butter, half a medium onion, 1 tablespoon of flour, vegetable oil for frying, salt and pepper to taste. Preparation: cut the breast into 2x2 pieces and fry in vegetable oil until golden brown.

Finely chop the onion, lightly fry in butter and add the flour. Very carefully, constantly stirring, pour a thin stream of cream. Salt, pepper to taste. Add broccoli to the sauce, mix and simmer for another five minutes. Add the turkey, stir, simmer for another 10 minutes. Garnish with this dish is good boiled potatoes and long-grain rice, ideally a mixture of wild and brown rice.

Turkey breast in a pot. Ingredients: a pound of turkey fillet, pumpkin - two small slices, 1 small carrot, a couple of apples, 6-7 plums, 1 lemon juice, a couple of garlic cloves, 3 tablespoons of soy sauce, red ground pepper and ground cinnamon to taste. We start cooking with the marinade: mix lemon juice, soy sauce and ground pepper. Put the diced bird in the marinade and put it in the refrigerator for an hour. Cut the pumpkin into slices, cut the plums in half and peel, carrots into slices, peel the apples, cut into slices and mix with cinnamon.

We push garlic through a press. At the bottom of the pots (you can use one deep dish) lay out carrots, meat, pumpkin, plums, meat, apples again in layers. We pour the remaining marinade and send it into the oven, preheated to 170-180 degrees, for about forty minutes. The resulting dish does not require a side dish, but goes well with a salad of fresh vegetables.

Turkey breast baking recipes

Delicate turkey pastries and white wine. Ingredients: ready-made dough (preferably yeast-free) - 4 sheets, half a glass of dry white wine, 500 g turkey breast, cooking oil, 100 g champignons, 1 tablespoon flour, 4 tablespoons sour cream, 1 large onion, salt to taste, tomatoes Cherry for decoration. Preparation: poultry, onions and mushrooms scroll through a meat grinder and fry in vegetable oil for about 5 minutes. Sprinkle with flour, pour wine and simmer another 15 minutes. Add sour cream, simmer until liquid boils. We cut the dough into small squares (it should turn out 6 pieces), put the filling on them and fix the corners of the squares so that we get pies in the form of handbags. Bake pies in the oven at 180 degrees for about 20 minutes (until the dough is ready).

Puff pastry with turkey and potatoes: a very simple recipe. Products: ready-made puff pastry - 2 sheets, turkey fillet - 300 g, seven medium potatoes, 1 large onion, sprigs of dill and parsley, two tablespoons of mayonnaise, vegetable oil for frying, salt and pepper to taste. Preparation: turkey and onion scroll through a meat grinder or finely chop and fry until cooked. Boil potatoes and knead in mashed potatoes. Finely chop the greens. Mix all the ingredients, season with mayonnaise, salt and pepper, mix again. We grease the baking dish with oil and put 1 sheet of dough on it so that the dough completely covers the mold. Spread the filling. Cover with a second sheet and bake at 180 degrees 45 minutes.

All the offered recipes for turkey breast dishes are very tasty, they can be prepared easily and quickly, and your loved ones will be surprised by new and unusual tastes. Enjoy your meal!

The benefits of turkey

It was not the fashion for eating turkey that made us turn our eyes to this magnificent bird. Its meat is very valuable in its nutritional qualities. Nutritionists have recognized that it is easier to digest than chicken or rabbit. It contains substances indispensable for the human body:

  • digestible proteins
  • squirrels
  • fat-soluble vitamins: PP, A, K, B1 and others,
  • minerals and trace elements: potassium, magnesium, phosphorus and others.

It is recommended to use dietary meat for children, people suffering from cancer, diabetes mellitus. It is used to normalize metabolic processes, prevent aging of the body, is indispensable for losing weight. That is why it is important to be able to cook turkey meat properly. Therefore, we go directly to the tips on how to make a turkey breast juicy.

1. Fast frying

The fried turkey breast is very tasty. It must be cooked over high heat in the first minutes of frying. A piece will have to be cut into plates of convenient thickness.

They are laid out in a pan when the oil is already hot enough. With this approach, a crust is immediately formed on the meat. It prevents the juice from flowing out. Chefs say that with a quick method of frying, the crust seals a piece and does not release juice, does not allow the turkey to dry.

2. Add oil

It is difficult to make the turkey breast juicy, because there is no fat in it. However, experienced housewives went to the next trick. Before cooking, the piece is thoroughly rubbed with butter. Do not complain that this product is fat. Since I wanted juiciness, I have to come to terms. And animal fats are not recommended.

The rubbing process looks something like this:

  1. Butter is pre-softened.
  2. A piece is laid out on a plate. Aromatic herbs, a little salt, pepper are added to it.
  3. The resulting mass is rubbed on the breast.
  4. It is suggested that you leave it on the table for several minutes, and then the turkey is fried or baked in the oven.

2. Roasting in foil or sleeve

An ideal breast is obtained even for an old turkey, if it is baked in the oven using foil or a sleeve. With this method, the slice is prepared in its own juice, which does not evaporate through the shell. Moisture is enough, fibers are saturated with it. We can’t talk about any overdrying.

The existing fillet must first be prepared. They wash it, then rub it with your favorite seasonings. Thyme, peppers, paprika are perfectly combined with turkey. You can add garlic, lemon juice, a little soy sauce. A small amount of oil does not hurt.

A fragrant piece is wrapped in foil or laid in a sleeve. After that, you can immediately send it to the oven. Before the end of baking, the wrapper is opened so that the top is browned.

3. Use batter or breading

Liquid batter or breadcrumbs are ideal for making turkey breast. In the process of frying, they are converted into a "coat", enveloping pieces of meat. Through such a shell juice does not flow. Accordingly, the meat remains juicy, which was originally required

There are a lot of batter recipes for poultry. It can be prepared by mixing different products. Typically, the composition of the liquid mass includes eggs, milk, a little flour, starch. You can immediately add spices and salt to the bowl.

You can brew a turkey in breadcrumbs, bread crumbs. But the breast is the most juicy if it is subjected to triple wrapping: first in flour, then in eggs, and finally in breadcrumbs.

4. Pickling

Properly prepared marinade allows you to make the meat juicy and enriches it with your taste. The turkey itself is freshish, neutral, but it quickly absorbs the aromas that are nearby.

Turkey marinades are prepared on the basis of different ingredients:

  • Orange: citrus fruits are cut into rings, mixed with mashed garlic, steamed sage, salt, ground pepper.
  • Soybean: garlic, lemon juice, a little salt and sugar, balsamic vinegar are added to dark soy sauce.
  • Kefir: a simple marinade is obtained by mixing kefir with lemon juice, curry, pepper, a little salt can be added from spices.
  • Mustard: In a mortar, sprigs of rosemary, thyme, pepper and garlic are thoroughly ground, they are transferred to a bowl of mustard, combined with lemon juice and yogurt.
  • Garlic: combine the crushed garlic with salt, grate the turkey breast with a mixture, wrap in a film and let it marinate for an hour.

5. Beating

It is often believed that meat destined for frying chops is beaten with a hammer. Not at all, because the method is universal, it allows to improve the quality of turkey poults. However, you must beat off correctly. Prepared pieces do not need to be flattened on the board. It is advisable to wrap each serving in cling film and then tap on them.

6. Baking temperature

When, it would seem, all the secrets of how to make a juicy turkey breast when frying and stewing are revealed, it remains to recall the cooking temperature. It's about baking in the oven. The meat will never turn out to be dry with the right temperature.

When the turkey is cooked, the oven should already be warming up. Do not send a pickled or buttered piece into a cold oven.

The bird can be sent in a baking dish when the thermometer shows about 220-230º. After about 10 minutes, the temperature decreases by 10º. Then the procedure is repeated until the oven cools to 180º.

A sequential decrease in temperature was not chosen by chance. At 230º, the top is quickly baked, a crust appears. At a lower temperature, the meat inside the piece is well baked. A consistent decrease in the heat in the oven allows you to get a juicy, baked breast.

Some general tips

And finally, advice on what to make the turkey breast for sure is juicy:

  1. Pre-soaking in cold water or mineral water with the addition of salt helps soften the meat. However, it is worth remembering that subsequently salt will have to be less or absolutely necessary to avoid adding this product. The brine is prepared taking into account the proportions: 50 g of salt per 1 liter of liquid.
  2. When choosing a product, one must pay attention to the color of the meat and its smell. Turkey meat should be pinkish without specific unpleasant odors. Заметив налеты желтизны, неприятный душок, лучше отказаться от приобретения продукта.
  3. Всегда предпочтение стоит отдавать охлажденным грудкам, а не замороженным. В процессе заморозки часть влаги теряется, поэтому добиться сочности сложно.
  4. If it was not possible to ensure the juiciness of the breast, because the article caught your eye when the meat is ready, it can be “revived”. Cream, tomato or sweet and sour sauce is perfect for breast. You can stew the finished meat in it for several minutes, and then pour over it.
  5. Cut the breast should only be across the fibers.

Knowing how to make a turkey breast juicy and tasty, you can plan a menu for the coming days and upcoming holidays. There is sure to be a place for new dishes that are useful and easily digestible.

Roasted whole turkey in the oven

As one cook friend of mine said, if you bake the whole bird it would be great, and if you stuff it with nuts and fruits, then it will be a holiday. So, we cook a big, tasty, juicy, festive turkey in the oven.

The whole bird is very convenient to bake in a special baking sleeve or in foil. Or you can just in a deep pan for the oven. It can be stuffed with oranges or apples.

Recipe:

First you need to choose the right bird. We go to the bazaar, and try to buy fresh, homemade, fresh carcass. If this is not the case, then buy a chilled bird. Preferably medium size 5 ̶ 6 kilograms.

Homemade turkey baked in the oven turns out to be very tasty, juicy and attractive in appearance. It is better to bake it whole.

The carcass should be fleshy, the breast and legs should be thick. The skin should be light, without dark spots, with a yellowish tint. Check for freshness by pressing a finger on the carcass, if the dent is quickly restored, then the meat is fresh.

In order for us to get a juicy turkey, it must be marinated. To prepare the marinade, take salt, sugar, spices. Dissolve in water. Take a large container, lay the bird, and fill with enough brine. Leave on for 10-12 hours. Such soaking will preserve all the aroma and juice of the meat during its preparation.

While our bird is pickling, it's time to cook the filling. Since we are preparing a dish for guests for the holiday, we will choose a delicious filling. We will cook apples in nut - pomegranate sauce.

Peel the walnuts and chop them using a rolling pin or a blender. Cut onions into small cubes, fry in sunflower oil until golden brown.

Take a sunny ripe apple, cut it into slices, and fry in boiling butter with sugar, add cinnamon, cloves, black pepper. This combination gives an unimaginable Persian flavor.

In a large bowl, put chopped walnuts, fried onions, add pomegranate sauce and mix well.

It turned out nut - pomegranate forcemeat, by consistency it should be like meat. If thick, add pomegranate sauce.

Take in your palm a piece of minced meat and put a roasted apple slice inside.

And start the turkey with this stuffing.

Dilute the remains of minced meat with pomegranate sauce and sour cream, and coat the bird outside. Put in a deep tray for the oven, spread the whole potatoes around the turkey.

Preheat the oven in advance. It takes about 2-3 hours to prepare this dish at a temperature of 180 degrees.

Readiness can be checked with a sharp knife, make a small puncture, if clear juice is released, then the meat is ready. The result was such a beauty, roasted, ruddy, tasty, flowing juice. The potato was saturated with juice, which stood out from the bird during baking.

Before serving, chop the finished bird into portions. Serve with dry white wine.

Ingredients:

  • turkey - 5-6 kg.
  • walnuts - 500
  • apple - 5 pcs.
  • onion - 2 pcs.
  • sour cream - 1/2 tbsp.
  • pomegranate sauce - 200 gr.
  • spice
  • salt - 1/2 tbsp.
  • sugar - 1/2 tbsp.

Recipe:

First you need to choose the right bird. We go to the bazaar, and try to buy fresh, homemade, fresh carcass. If this is not the case, then buy a chilled bird. Preferably medium size 5 ̶ 6 kilograms.

Homemade turkey baked in the oven turns out to be very tasty, juicy and attractive in appearance. It is better to bake it whole.

The carcass should be fleshy, the breast and legs should be thick. The skin should be light, without dark spots, with a yellowish tint. Check for freshness by pressing a finger on the carcass, if the dent is quickly restored, then the meat is fresh.

In order for us to get a juicy turkey, it must be marinated. To prepare the marinade, take salt, sugar, spices. Dissolve in water. Take a large container, lay the bird, and fill with enough brine. Leave on for 10-12 hours. Such soaking will preserve all the aroma and juice of the meat during its preparation.

While our bird is pickling, it's time to cook the filling. Since we are preparing a dish for guests for the holiday, we will choose a delicious filling. We will cook apples in nut - pomegranate sauce.

Peel the walnuts and chop them using a rolling pin or a blender. Cut onions into small cubes, fry in sunflower oil until golden brown.

Take a sunny ripe apple, cut it into slices, and fry in boiling butter with sugar, add cinnamon, cloves, black pepper. This combination gives an unimaginable Persian flavor.

In a large bowl, put chopped walnuts, fried onions, add pomegranate sauce and mix well.

It turned out nut - pomegranate forcemeat, by consistency it should be like meat. If thick, add pomegranate sauce.

Take in your palm a piece of minced meat and put a roasted apple slice inside.

And start the turkey with this stuffing.

Dilute the remains of minced meat with pomegranate sauce and sour cream, and coat the bird outside. Put in a deep tray for the oven, spread the whole potatoes around the turkey.

Preheat the oven in advance. It takes about 2-3 hours to prepare this dish at a temperature of 180 degrees.

Readiness can be checked with a sharp knife, make a small puncture, if clear juice is released, then the meat is ready. The result was such a beauty, roasted, ruddy, tasty, flowing juice. The potato was saturated with juice, which stood out from the bird during baking.

Before serving, chop the finished bird into portions. Serve with dry white wine.

Turkey fillet with apples baked in foil

Take note of the recipe for low-calorie and diet turkey fillet with fruit. Fruits give meat not only aroma and taste, but also make it more juicy and soft.

Ingredients:

  • Turkey fillet ̶ 4 servings
  • bacon ек 4 slices
  • green apple ̶ 1 pc.
  • vegetable oil ̶ 3 tbsp. l
  • butter ̶ 50 gr.
  • tomato paste or ketchup ̶ 2 tbsp. l
  • salt, pepper ̶ to taste

Cooking:

  1. Moderately beat off the bird fillet; it should not be too thin. Salt, pepper.
  2. Heat the vegetable oil in a pan and fry the fillets on both sides until golden brown, and transfer to foil. Put the bacon on top.
  3. Cut the apple into 4 parts and fry in butter.
  4. Put on bacon, pour tomato paste on top, sprinkle with melted butter, on which the apple was fried, and wrap everything in foil.
  5. Bake in a hot oven. When the foil is inflated, cut it and immediately serve the dish on the table.

This is not the only way to cook turkey with fruits, you can bake turkey fillet with pineapple and cheese and with oranges, or with cranberry sauce.

Oven baked turkey with sweet potatoes and chestnuts

Why with chestnuts? In stores, products that are unconventional for Russian cuisine are increasingly appearing. I myself became interested. I bought it, I tried it. Cooked, fried. I really liked the roasted chestnuts. The taste is unusual. Chestnuts can be used as a side dish, replacing pasta and mashed potatoes. They go well with mushrooms, sweet potatoes, carrots, white cabbage and Brussels sprouts. And then the idea came to stuff the turkey.

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