Delicious turkey. Turkey fillet dishes. Oven fillet recipe

The recipe for cooking turkey or turkey is traditional for Americans and some European countries, in which turkey is always prepared for Christmas. Turkey recipes are most common in these countries. Turkey dishes, as a rule, are not fatty, so you can often find diet turkey dishes. Turkey has its own characteristics. Usually they turn out more voluminous and satisfying turkey dishes, a turkey recipe can be very simple, or it can be delicious. Therefore, we will teach you how to properly cook a turkey, how to cook a whole turkey, how to cook a juicy turkey, how to cook a delicious turkey, how to cook a turkey fillet, how to cook turkey legs, how to cook turkey wings, how to cook a whole turkey, how to cook a turkey heart, how to cook turkey liver, how to cook turkey with vegetables, how to cook turkey with chestnuts and turkey with cheese, how to cook turkey drumstick, how to cook turkey cutlets, how to cook turkey breast, how to cook turkey thigh, how to cook turkey, what to cook with turkey , how to cook turkey with sauce, what can be prepared from turkey quickly, how to cook marinated turkey. Also, by choosing turkey dishes with photos, turkey recipes with photos, turkey recipes with photos, turkey recipes with photos, recipes with photos of turkey fillet, you can see all the subtleties of this process.

Cooking the whole turkey in the oven is the most common way to cook turkey. But of course, there are other options for how to cook a turkey. The second most popular recipes with turkey are dishes made from turkey fillet and turkey breast. There are different dishes made from turkey meat, such as turkey baked in the oven, turkey in a pot. Cooking turkey fillet is convenient because turkey breast is much larger than chicken breast, it can be perfectly cooked in the oven and will not be dry. An interesting recipe for cooking turkey fillet - with butter. This is a great way to cook delicious turkey fillet. It is better to start cooking the turkey when the turkey is removed from the refrigerator a little from the cold. You need to make cuts in the fillet, put pieces of butter there, rub the turkey fillet with spices and put it in the oven. Other delicious recipes for turkey fillet dishes: with mayonnaise, with oranges, with soy sauce. There is another way to cook turkey meat. This is turkey wrapped in bacon. Cooking your turkey this way will give you a tender dish and you'll be sure to get a juicy turkey. But the turkey recipe uses not only a whole turkey or turkey fillet, there are also other recipes with turkey: turkey breast dishes, turkey thigh dishes, turkey drumstick dishes, turkey liver dishes and other turkey dishes.

If you have ground turkey, you're probably wondering what to make with ground turkey. These can be cutlets, meatballs. One more note on the question of how to cook a delicious turkey. Cooking turkey should begin with preparing the marinade; the turkey should sit in the marinade for at least several hours, or better yet, several days in the refrigerator. We hope that once you cook this bird, turkey will become a frequent guest on your table; the recipes allow you to cook it differently each time.

Turkey, without which not a single Christmas or Thanksgiving table is complete in America, is becoming popular here too, but not all housewives know how to cook this meat so that it turns out tasty, soft and juicy. Since this product is considered light, low-calorie and hypoallergenic, it should definitely be included in the diet, especially when it comes to baby and medical nutrition. The fact is that turkey contains the least cholesterol compared to other types of animal products, and from one serving of poultry you can get 60% of the daily dose of vitamins and microelements. Although turkey meat is not the easiest to prepare, there are a few tricks that can help you turn it into a favorite dish on your home menu.

Choosing a good turkey

If you are cooking at home and hoping to get a tasty dish, you should choose only fresh, young meat of good quality. Make sure that the skin of the bird is light and smooth (not slippery), and the meat is firm and elastic.

The belly of a fresh turkey is usually moist and shiny, the carcass and comb are light pink, the legs are smooth and gray, the eyes are bulging and transparent, without cloudy spots. The most delicious meat comes from turkey, which reaches 16 weeks of age and weighs 5–10 kg. You should not chase large carcasses weighing 35 kg - as a rule, these are “older” birds, the meat of which remains tough and dry even after several hours of cooking.

Turkey Cooking Methods

Stewed in pieces, boiled, fried in a frying pan, baked in the oven, on a spit, in foil - stuffed or without filling. You can prepare minced meat for cutlets, pies, meatballs, or make pate, boiled pork, rolls, schnitzels, goulash, stews and azu.

Fruits, mushrooms, chestnuts, liver, dried fruits, nuts, rice, potatoes and other vegetables are popular as turkey stuffing. Turkey is very tasty in a fruit glaze or with various sauces; this bird is often stewed in wine or champagne.

Turkey has one unusual feature - the white flesh of the bird easily “adjusts” to the taste of other types of meat, and if you mix turkey with chicken, beef or pork, it will be difficult to guess that there is turkey in the dish.

Turkey Cooking Secrets

Buy turkey no earlier than two days before cooking - in this case, the fresh bird carcass should be thoroughly rinsed under water, wiped dry inside and out, covered with foil and refrigerated. Frozen turkey needs to be thawed slowly, either indoors or in cold water, which needs to be changed periodically. Remember that a bird weighing 9 kg can take two days to defrost.
Never cook cold turkey because only room temperature meat will be tender and juicy. An hour before cooking, remove the bird from the refrigerator.
Before baking, it is better to pre-marinate the turkey to make it more tender and tasty. Water, wine, champagne, cognac with sugar, honey, spices, herbs, lemon and garlic are used as a marinade. The turkey should be in the marinade for up to three days.
Instead of marinating, you can rub the carcass inside and out with a mixture of garlic, salt, olive oil and rosemary, leaving it to soak for several hours.
Fill the turkey with stuffing (not too tightly) and sew the hole closed.
How to cook a turkey in the oven so that the meat turns out juicy? Place the bird breast side down on a baking sheet, in a sleeve or in foil, set the temperature to 170-190 degrees and bake, pouring the resulting juice over the carcass.
Baking time is calculated based on the weight of the meat (including filling) - add 18 minutes for every 450 grams.

Turkey baked over a fire was a favorite dish of Indian tribes, which is why it got its name. Learning how to cook a turkey properly is easy if you practice often. In addition, this bird goes well with all foods, is highly nutritious and inexpensive. And most importantly, it’s quite possible to feed 10-15 people with it, which means you don’t have to worry about the holiday menu. However, you don’t have to wait until Christmas to enjoy delicious meat - cook it at least every week, try different recipes, toppings, sauces and use your own imagination!

Aztec poultry is an important supplier of protein for the human body. Dietary turkey meat cooks quite quickly, it is easy to prepare a variety of healthy dishes from it, without increasing your own weight, to the delight of your loved ones.

Useful properties of turkey meat

Low-calorie turkey meat, which has a smooth fibrous structure and contains a minimum of fat, occupies a legitimate place in many modern health or therapeutic diets.

Regular consumption of turkey meat is recommended for pregnant and nursing mothers, as it helps saturate the body with essential vitamins (A, E, K, F of group B), numerous microelements (potassium, magnesium, sodium, iron, selenium, manganese, iodine).

Phosphorus, in quantity per 100 g, is almost the same as in fish. The increased protein content characteristic of turkey meat is beneficial for children and middle-aged people, but has its limitations for older people.

Turkey meat is universal, it can be prepared in any usual way - boiled, fried, smoked, baked, prepared minced meat for cutlets or meatballs. Turkey goes harmoniously with vegetables and natural herbs - thyme, basil, rosemary.

The calorie content of turkey meat depends significantly on the method of cooking the meat. The range is: 195 kcal. - boiled fillet; 285 kcal. - meat fried in oil.

Features of choosing and preparing turkey

In the supermarket (or at the market), it is better to choose chilled, beaten poultry. Frozen meat loses some of its taste and juiciness. To select a fresh, young turkey, just follow these simple rules:

pay attention to the color of the meat: a really fresh turkey carcass has a pink tint to gray; the legs and thighs of the bird should be significantly darker than the breast (since it is red meat);
in a young turkey, the breast bone ends in cartilage rather than hard bone; press on the top edge of the carcass;
If there are any doubts about the quality of the turkey at the market, lightly burn the skin of the carcass with a lighter - if the meat has been treated with antibiotics, a strong rubber smell will appear.

When purchasing fresh frozen turkey, pay attention to the following points:

the older the bird, the darker its fat;
there should be no ice build-up on the carcass;
there should be no bruises or stains on the carcass (this is evidence of repeated defrosting).

Turkey is a dietary meat; it has a fairly lean, neutral taste. Therefore, for use in the holiday menu, it should be marinated with aromatic herbs and spices. Due to the high sodium content of this meat, dishes are tasty even with minimal use of table salt.

How to Roast a Whole Turkey in the Oven

As soon as we talk about a whole roasted turkey, associations with Thanksgiving, Christmas, and a merry holiday feast immediately come to mind.

Let's start with the products:

young turkey carcass (about 5 kg);
4 apples (preferably Antonovka variety);
120 g olive oil;
70 g honey;
head of garlic;
40 g table salt;
2 packets of Italian herbs spices;
5 g ground nutmeg;
30 g table mustard;
5 g ground black pepper.

Preparing the festive dish will take about 8 hours, but part of this time the hostess will be free (marinating - 2 hours, baking - 4.5 hours). The calorie content of the dish is 235 kcal, the number of servings depends on the size of the turkey.

In order for a large bird to be properly soaked, it should be marinated in advance, at least 2 hours (with an estimated carcass weight of 5 kg), more is better.

First, wash and dry the bird with a paper towel. Then we prepare a marinade from all the listed spices, salt, peeled, chopped garlic, honey and olive oil. Generously coat the turkey with marinade (outside and especially inside) and leave to marinate.

Wash the apples, cut them into 4 slices, remove seeds and membranes. Place them around the carcass, directly into the marinade. After the specified time has passed, tightly stuff the bird with apples, connect and secure the edges of the skin with wooden toothpicks.

First, preheat the oven well. Cover a deep sheet with foil, place the carcass stuffed with apples on it, pour 2.5 cups of water, and completely cover the turkey with foil. Place the roast in the oven for 3 hours.

Turkey fillet dishes: simple and tasty recipes

Turkey fillet cooks quickly, goes well with a variety of foods, and contains a minimum of calories. Using turkey fillet in the holiday menu allows you to at least slightly reduce the overall calorie content of the feast.

Festive turkey fillet salad with feta balls

The original new salad will certainly decorate the holiday table. It looks great on a large platter or when served individually. Prepare the necessary ingredients (for 8 servings):

350 g turkey fillet;
200 g feta cheese;
100 g wheat crackers with garlic;
150 g thick mayonnaise;
2 tangerines;
1 fork Iceberg lettuce;
250 g bell pepper;
1 leek;
70 g fresh dill;
5 g ground black pepper;
15 g garlic;
30 g toasted sesame seeds;
40 g soy sauce;
80 g olive oil.

The salad takes 40 minutes to prepare, the calorie content of the dish is 210 kcal.

The cheese balls can be prepared in advance. All that remains is to chop the vegetables, fry the meat, assemble and dress the salad.

Begin. Dill greens should be washed, dried with a towel, and finely chopped. Peel and then chop the garlic clove. Mix feta with herbs and garlic, add ground black pepper. With wet hands, form neat balls with a diameter of 1 cm. Ready balls should be cooled before serving.

Cut the fillet across the grain into small cubes. For the marinade, mix 20 g of soy sauce, 40 g of olive oil, 10 g of sesame seeds. Place the turkey slices in the marinade for 20 minutes.

At this time, prepare the vegetables. Wash and dry the lettuce leaves, wash and peel the peppers and leeks. Cut the bell pepper into strips, the white part of the onion into thin rings. It is better to tear the salad with your hands. At the same time, peel 1 tangerine, separate it into slices, and remove all the films.

Refueling. Add 20 g of soy sauce, chopped garlic clove, and black pepper to the mayonnaise. Squeeze the juice of one tangerine. Mix carefully.

Heat a frying pan and fry the turkey pieces in the remaining olive oil (over medium heat). The main thing is not to dry it out.

Place vegetables, salad, and turkey on a plate. Decorate with croutons, tangerine slices and feta balls, sprinkle with sesame seeds, pour over dressing.

Turkey fillet with pineapples and cheese in the oven

Chops are always appreciated. This recipe offers you to enjoy the extraordinary tenderness and original taste of turkey chops, without unnecessary ingredients. You will need a small set of products: (for 6 servings):

1 kg turkey fillet;
1 can of canned pineapple (preferably in rings);
5 g dry ground ginger;
10 g curry;
70 g cream 33% fat;
300 g plain cheese;
25 g salt.

Cooking time - 45 minutes, calorie content - 85 kcal.

Immediately turn on the oven. Cut the turkey fillet across the grain into thin slices (1.5 cm). Beat well, grease with a mixture of ginger and curry, pour in cream and leave to rest for 5 minutes.

Line the sheet with foil and measure out a second layer of foil to cover the top of the chops. Grate the cheese onto a coarse grater and open the pineapples. Salt the chops on both sides and place them on a sheet. Drizzle each chop with cream. Place pineapple rings on top and sprinkle with grated cheese.

Cover the sheet with a layer of foil and place the turkey fillet with pineapples in a hot oven. The foil must be removed after 20 minutes to allow the cheese to brown. The roast will be completely ready within 30 minutes from the start of baking.

How to deliciously cook turkey thigh with potatoes

A significant advantage of the proposed recipe is that the side dish and the festive meat dish are prepared simultaneously, without much participation from the cook, on one sheet in the oven. The cook’s task is the preparatory stage, and then just supervise the process, pouring aromatic juice over the roast. You will need the following products (for 6 servings):

chilled turkey thigh (about 1.5 kg);
200 g onions;
30 g garlic;
70 g chili pepper;
10 g rosemary;
10 g thyme;
30 g salt;
175 g butter;
150 g vegetable oil;
300 g potatoes (medium size).

The thigh with potatoes takes 2.5 hours to prepare (including 1 hour for marinating, plus 1 hour for baking). The calorie content of the dish is 265 kcal.

Wash the thigh thoroughly and pat dry with a paper towel. Without disturbing the outer skin, use a sharp thin knife to make several punctures in the thigh to allow the marinade to penetrate deeply.

In this recipe, not only meat, but also potatoes will be marinated before baking. We will prepare different marinades, since we have two goals: to make the turkey juicy and spicy; Provide the potatoes with an appetizing golden brown crust.

First, prepare the marinade for the meat. Mix thyme, rosemary (without hard branches) and part of hot red pepper (50 g) with butter (soft). Add chopped garlic, salt, finely chopped onions, and part of the vegetable oil (80 g), mix the mixture well.

Generously coat turkey thigh with marinade. It’s just great if the spicy sauce is poured into the prepared punctures. When done, let the meat marinate for 1 hour.

Peel the potatoes and cut them into 4 wedges. Small young potatoes can simply be washed and dried, then cooked in their skins without cutting. Add hot chili pepper (20 g) to the remaining vegetable oil (70 g) and stir.

Coat the potatoes with this sauce and leave to marinate. It is better to salt the potatoes later, already on the sheet, just before baking.

Turn on the oven early so that it is really hot. Place the thigh on a large sheet and place it in the oven. The meat will be ready in an hour.

Forty minutes is enough for the potatoes; we will add them after 20 minutes, having previously salted them. During baking, the turkey should be basted with rendered fat on top as often as possible (3-4 times).

Ground turkey recipes

You can prepare the minced meat yourself, or buy it ready-made. The best option is to buy chilled meat in a supermarket where customers grind the purchased meat in an industrial meat grinder for free. The buyer saves his time, while always being confident in the freshness of the purchased minced meat.

Diet cutlets in the oven

An interesting recipe for turkey cutlets with vegetables is prepared without the use of bread and butter. These bright cutlets are baked in the oven, so they do not contain carcinogenic substances. To prepare 10 cutlets you will need (for 5 servings):

600 g ground turkey;
1 egg;
50 ml of fresh kefir 2.5% fat;
1 yellow bell pepper;
70 g fresh dill;
50 g green basil;
250 g potatoes;
150 g carrots;
120 g onions;
25 g salt;
a pinch of ground black pepper.

They can be prepared from ready-made minced meat in 50 minutes, calorie content - 190 kcal.

Immediately turn on the oven to preheat it thoroughly. Peel and wash the vegetables. Wash the greens, dry with a towel, finely chop. Carrots and potatoes can be grated on the finest grater, and it is better to chop the onion in a meat grinder. Cut the bell pepper into small squares. Lightly beat the egg with salt and black pepper.

Add beaten egg, chopped vegetables and chopped herbs to the minced meat. Knead the minced meat thoroughly with your hands, almost the same way you usually knead dough. The minced meat should come away from your hands.

Cover the sheet with parchment. Form into patties and place on a sheet. Place the pan in the oven for 40 minutes. The cutlets are ready when absolutely clear juice flows out of them when pierced.

Roll with prunes and apples

Ready-made ground turkey produces a juicy roll with stuffing, which is good both hot and as a cold appetizer. You will need:

700 g ground turkey;
1 egg;
70 g semolina;
5 g ground black pepper;
40 g butter;
15 g salt;
1 sour apple;
150 g pitted prunes.

Preparation will take 1 hour, the calorie content of the roll is 230 kcal.

Immediately turn on the oven. Break the egg into the minced meat, add black pepper and salt. Add semolina and mix well. Peel the apple, remove seeds and membranes. Cut into thin strips. Cut the prunes into thin slices.

Spread the minced meat in an even layer of 1.5 cm on foil moistened with water. We form a rectangle measuring 30x40 cm. Place the filling along the long side and carefully wrap the roll using foil.

Carefully place the roll on a foil-lined sheet and grease it with butter on top. Wrap in foil and bake in a hot oven. The total baking time is 40 minutes, after 30 minutes you can remove the top foil to allow the roll to brown.

What to cook from turkey liver

It is worth making a tender pate from turkey liver, which children really like. Minimum products needed:

400 g turkey liver;
200 g butter (soft);
150 g carrots;
150 g onion;
20 g salt;
2 g ground black pepper;
5 peas of allspice.

Cooking time is 45 minutes, plus a couple of hours for hardening. The calorie content of the pate is 230 kcal.

Wash and dry the liver, peel and wash the vegetables. Cut the carrots into 3 parts, put 2 onions whole. Place the vegetables first, then the liver, in a thick-bottomed saucepan (or casserole dish).

Fill halfway with water, add allspice and salt. Place over medium heat, wait until it boils and skim off the foam. Reduce heat to low, simmer the liver with vegetables for another 25 - 30 minutes under the lid. Turn off the gas and open the lid to allow the liver to cool slightly.

Grind the hot stewed liver with vegetables through a meat grinder. The onion can be slightly squeezed beforehand. Stir the pate, add ground black pepper, carefully add soft butter into the pate. We send the finished pate to harden in the cold.

Cooking turkey meat is easy; this product gives a wide field for the culinary imagination. A few tips will make cooking enjoyable:

if you need to quickly marinate the meat, place it in a cellophane bag (along with the sauce), release the air and tie the bag - the meat will marinate much faster;
in recipes for turkey fillet (or minced meat), it is preferable to use butter and sweet milk cream (the dish will turn out juicy);
If the recipe requires adding vegetables to the minced meat, it is better to grind them using a meat grinder with minimal holes.

Bon appetit!

The recipe for delicious turkey with herbs is in the next video.

Turkey has begun to appear more and more often on our tables due to its availability - today you can buy turkey in almost any supermarket or market. In this article we will look at how to prepare turkey fillet dishes.

Turkey meat is a delicious dietary product. Fans of American cinema know that baked turkey is a traditional dish for Thanksgiving, but today turkey inspires more and more Russian people to culinary exploits. Turkey meat is famous for its dietary properties. It is rich in protein, vitamins and minerals, and its cholesterol content is minimal. Turkey meat gives a long-lasting feeling of fullness, is easily digestible and provides the body with calcium, potassium and iron, so it can be recommended for joint diseases and anemia. Turkey is a hypoallergenic product that is ideal for baby food. Turkey is also higher in sodium, which means you can use less salt when cooking it, which is especially important for those who are dieting or have blood pressure problems.

There are many recipes and ways to prepare tender turkey meat - you can fry it, stew it, bake it, make salads and sandwiches from it. For dietary nutrition, it is best to cook fillets in the oven. The best side dishes for turkey are rice, potatoes and vegetables. Turkey goes well with dry wine and herbs. Turkey's tender white meat makes an excellent base for almost any seasoning blend. Turkey fillet goes well with thyme, oregano, sage or basil. If you are using fresh herbs, it is best to chop them coarsely and insert them under the skin of the turkey. Cooked turkey keeps well in the refrigerator, and you can use the leftovers to make salads or burgers.

When we talk about turkey fillet, we primarily mean breasts. Turkey breasts tend to weigh significantly more than chicken breasts - ranging from 1 kg to 4.5 kg - so take this into account when you decide how much meat you need to buy. One turkey breast will feed two to four people, while two breasts will feed six or eight. The average serving size of turkey breast is about 150-200 g per person. If you're buying a fresh turkey, look for tender, pink breasts without any blemishes. Choose frozen turkey breasts that show no signs of freezer burn. Turkey fillets can be stored in the freezer for up to 9 months.

When using frozen turkey breasts, make sure they are completely thawed before cooking. If you try to cook a turkey from a frozen state, it will take an incredibly long time. Slow thawing in the refrigerator is the best method in this case. Typically, a completely frozen turkey breast will take about 24 hours to thaw in the refrigerator. Once thawed, the turkey can be refrigerated for several days before cooking. If you're short on time, defrost the turkey in the microwave or in a large bowl of cold water, replacing the water every half hour. Because thawing at high temperatures (cold water bath and microwave) can stimulate bacterial growth, it is recommended that meat thawed under these conditions be cooked immediately.

Turkey fillet baked in the oven is not only very tasty, but also very healthy. This option is perfect for those who are watching their figure or trying to lose weight. Cooking turkey in the oven has its own characteristics, without knowledge of which it is difficult to prepare delicious, juicy dishes. The most common problem that housewives encounter when cooking turkey in the oven is dry meat. But following some simple nuances in preparing this type of meat will allow you to avoid dryness. Remember, the meat will be more juicy if you bake it in a sleeve, in foil or with fruits and vegetables. It is also important not to overdo the cooking time in the oven - as a rule, 20 minutes to 1 hour is enough, depending on the size of the fillet. When turkey is cooked properly, the meat is tender and juicy. If you're roasting a turkey breast in the oven, add thickly sliced onions and potatoes for a great side dish that doesn't require any extra time.

Using a marinade makes the meat tender and flavorful. The marinade must be made at least an hour before you plan to cook the turkey. Use about 60ml of marinade for every 500g of turkey meat. Marinate meat for 1 to 3 hours before cooking. Once cooked, let the turkey sit at room temperature for 20 minutes, tented with foil. During this time, the juices from the turkey will seep into the meat. If you skip this important step, you may end up with dry meat.

Delicious turkey fillet dishes will help diversify your diet, so we advise you not to hesitate and cook the meat in a frying pan with aromatic spices.

Ingredients:
500 g turkey breast fillet,
1 small onion
1 clove of garlic,
1/2 teaspoon ground cinnamon,
1 teaspoon ground ginger,
1/4 teaspoon ground cloves,
2 tablespoons white vinegar,
1/2 teaspoon brown sugar,

salt and pepper to taste.

Preparation:
If the turkey breast is too thick, pound it with a meat mallet and place the fillet in a plastic bag. Each steak should be no thicker than 1.5 cm.
Mix chopped onion, minced garlic, spices, vinegar, sugar and vegetable oil in a container. Add turkey and marinate for 30 minutes. Remove excess garlic and onion before frying. Fry the turkey in a hot pan for 4-5 minutes on each side.

A multicooker not only helps you save time and effort when cooking, but also makes your dishes more healthy. Using a slow cooker, you will get tender, juicy meat that will retain all its nutritional properties.

Ingredients:
300 g turkey fillet,
130 g carrots,
120 g mushrooms,
80 g onion,
40 ml vegetable oil,
salt and spices.

Preparation:
Cut the meat, carrots and onions into cubes. Cut the mushrooms into 4 parts. Place everything in the multicooker, add oil, salt, spices and close the lid. Select the “Frying” program, set the timer for 40 minutes and start the program.

You can prepare a wonderful stew from turkey fillet and vegetables, which will be suitable at any time of the year.

Ingredients:
2 turkey breasts without skin,
2 onions,
1 stalk of celery,
2 carrots,
2 potatoes,
1 bell pepper,
3 cups chicken broth,
3 tablespoons flour,
2 tablespoons butter.

Preparation:
Melt the butter in a frying pan over medium heat. Add chopped onion and fry for a few minutes. Stir in diced carrots, celery and bell pepper and fry until tender. Mix with diced potatoes and flour. Pour in chicken broth and season with marjoram. Add cubed turkey fillet and bring to a boil. Reduce temperature, cover and cook over low heat for 40 minutes.

Turkey prepared according to the following recipe is quite high in calories, so serve it with a dietary side dish, such as stewed vegetables or rice.

Turkey fillet with mushroom sauce

Ingredients:
4 turkey fillet steaks,
270 g champignons,
250 ml heavy cream,
3 tablespoons flour,
1 teaspoon garlic powder,
20 g butter,
1 tablespoon vegetable oil,
parsley,
salt to taste.

Preparation:
Mix flour, garlic powder and salt. Pour the mixture onto a flat dish and roll the fillet in it.
Melt the butter in a frying pan over medium heat. Fry the fillet for about 10 minutes on each side.
Remove the finished fillet, add vegetable oil and chopped mushrooms. Fry for about 10 minutes. Add cream, chopped parsley and cook for about 3-5 minutes until thickened. Pour the mushroom sauce over the turkey fillet and serve warm.

Turkey fillet dishes are perfect for an everyday family dinner or for a holiday table. We are sure that turkey fillet baked with prunes and mushrooms will become a worthy table decoration both on weekdays and on special occasions.

Turkey fillet baked with prunes and mushrooms

Ingredients:
500 g turkey fillet,
1 onion,
150 g mushrooms,
100 g pitted prunes,
2 cloves of garlic,
dried thyme,
lemon zest,
vegetable oil,
spices, salt and pepper.

Preparation:
Fry the chopped mushrooms for a few minutes in vegetable oil. Add chopped garlic, thyme, chopped onion and fry for about 8 minutes. Stir in chopped prunes.
Season the turkey fillet with salt and pepper and make a slit in the meat to create a pocket. Place the mushroom filling in the cavity, secure with toothpicks, wrap the meat in foil and bake in an oven preheated to 190 degrees for about 1 hour. During cooking, open the foil several times and pour the released juices over the meat. During the last 20 minutes, open the foil completely to allow the fillets to brown.

Ingredients:
1 turkey breast with skin (about 3 kg),
1 glass of dry white wine or broth,
3 cloves of garlic,
2 teaspoons dry mustard,
1 tablespoon dried rosemary,
1 tablespoon dried sage,
1 teaspoon dried thyme,
1 teaspoon ground black pepper,
2 teaspoons salt,
2 tablespoons vegetable oil,
2 tablespoons freshly squeezed lemon juice.

Preparation:
Preheat the oven to 160 degrees. Place turkey breast in baking dish. In a small bowl, mix pressed garlic, mustard, spices, salt, vegetable oil and lemon juice to make a paste. Carefully separate the skin from the meat and apply half of the paste directly to the meat. Spread the remaining paste evenly on the skin. Pour wine or broth into the mold.
Roast the turkey for 1 hour 40 minutes to 2 hours, until the skin is golden brown. If the skin browns excessively during cooking, cover the turkey loosely with aluminum foil.
When the turkey is done, cover it with foil and let it sit at room temperature for 15 minutes. Cut into slices and serve.

Turkey fillet in tomato sauce is a quick, tasty and economical dinner for the whole family. Serve the dish with boiled rice, mashed potatoes, fried potatoes or vegetables.

Turkey fillet in tomato sauce

Ingredients:
4 turkey fillet steaks (approximately 170 g each),
1 onion,
1 clove of garlic,
5 tomatoes
2 tablespoons vegetable oil,
1/2 teaspoon sugar,
salt and ground black pepper,
greenery.

Preparation:
Heat oil in a large skillet over medium heat. Sear the steaks on both sides, about 3 minutes on each side. Keep warm.
In the same skillet, sauté finely chopped onion and minced garlic until soft, about 5 minutes. Add chopped herbs, sugar, salt and pepper. Stir, bring to a boil and add turkey to the sauce. Reduce heat and cook for about 12 minutes.

Turkey fillet in foil is an excellent dish for those who are watching their weight and health. Turkey prepared according to this recipe turns out very juicy and contains a minimum of calories.

Ingredients:
600 g turkey breast fillet,
1 lemon,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground chili pepper,
1 teaspoon paprika,
1 teaspoon dried Provençal herbs,
2 tablespoons vegetable oil,
salt,
15 g butter.

Preparation:
Cut the fillet into portioned steaks. To prepare the marinade, mix lemon juice, spices and salt in a bowl. Place turkey in marinade and leave for 10 minutes at room temperature. Turn over and leave for another 10 minutes.
Place each piece in foil and place a small piece of butter on top to moisten the meat. Fold the edges of the foil and make an envelope.
Bake in an oven preheated to 180 degrees for 40 minutes. Uncover the foil and bake for another 10 minutes until golden brown.

If you have a small amount of turkey leftover, try making a unique Thai-style salad with it. Pineapple and curry give this salad an exotic touch.

Ingredients:
250 g turkey fillet,
50 g rice,
150 ml water or broth,
1 small pineapple (800 g),
1 orange,
green onions,
50 g mayonnaise,
150 g natural yogurt,
1 tablespoon curry powder,
1-2 tablespoons lemon juice,
2 tablespoons vegetable oil,
salt and pepper to taste.

Preparation:
Boil the rice in salted water and let it cool. Fry the turkey fillet in vegetable oil, adding salt and pepper to taste. Pour in water or broth, cover with a lid and simmer for 15-20 minutes. Let cool.
Peel the pineapple, remove the core and cut into slices. Peel the orange, remove the film from the segments and cut into pieces. Cut the turkey meat first into slices and then into thin strips.
Mix mayonnaise with yogurt, curry, lemon juice, salt and pepper. Place meat, pineapple, orange, rice and chopped onion in a salad bowl. Stir in sauce and serve.

Try cooking turkey fillet dishes and they will definitely become favorites on your menu. Take the suggested recipes as a basis and change them to your taste. You can stuff the turkey fillet, if it is baked in a piece, with finely chopped garlic cloves, or put vegetables along with the steak and wrap it in foil - in fact, there are a lot of options. Try and enjoy delicious and healthy food!

Turkey has long established itself as a tasty dietary meat. In addition, it is very useful, because... has a rich chemical composition. Therefore, turkey is often present in diet and children's menus. Another advantage of this meat is that it cooks quickly and in a short time you can get a delicious hot meat dish. Today we’ll talk about what to cook from turkey that’s delicious and quick, and we’ll look at several recipes for turkey fillet or thigh.

You can prepare turkey fillet in the form of goulash. Quick and easy goulash with gravy is a real find for connoisseurs of healthy and tasty food. Light, juicy goulash will be a wonderful dinner for the whole family. It can be served as a separate dish or complemented with a light vegetable side dish.

Number of servings: 2.

Cooking time: 35 minutes.

Calorie content: 63 kcal per 100 g.

Ingredients:

0.5 kg turkey fillet;
1 onion;
2 garlic cloves;
1 tsp granulated sugar;
1-2 pods of sweet pepper (green, yellow);
2 tbsp. tomato paste;
1-2 tbsp. vegetable oil;
2 tomatoes;
1 tbsp. wine vinegar;
100-200 ml of water or broth;
2 tsp ground paprika;
1 tsp curry;
1 tsp dry Georgian adjika;
5-7 sprigs of parsley;
2-3 tbsp. sour cream;
A little salt, black pepper.

Cooking process:

We thoroughly wash the pulp and cut it into equal medium-sized pieces.
Peel the onion and cut into cubes. Remove the husks from the garlic cloves and finely chop with a knife.
Cut out the core with seeds from the washed peppers. Cut the pulp crosswise into thin strips or large cubes. Wash the tomatoes and cut them into large slices.
Pour vegetable oil into a frying pan; when it is hot, add the onion. Fry it, stirring until it browns a little. Then add the garlic, stir, cook for a couple more minutes. Pour wine vinegar into the contents, which will evaporate without a trace, but will give the vegetables a pleasant sour-sweet note.
Now add sweet pepper to the frying pan, stir, cook for 2-3 minutes. Then add the tomato pieces and fry everything together for 5 minutes. Then add the tomato paste, stir thoroughly, and simmer for a couple more minutes.
At the same time as the vegetables, fry the turkey pieces in another frying pan. Fry for 2-3 minutes on each side until golden brown. Place the fried meat on the vegetables, add water or broth to the frying pan so that the liquid slightly covers the pieces of meat.
When the contents boil, add spices: curry, ground paprika, Georgian dry adjika, black pepper, salt.
Stir the goulash, cover with a lid, and simmer over low heat for about 20 minutes.
Meanwhile, wash and finely chop the parsley. Sprinkle the finished dish with green stuff and season with sour cream.

You can cook turkey fillet with different ingredients. A particularly successful combination of turkey meat with pineapple and cheese. It will conquer any admirer of delicious food. This dish can be quickly and deliciously prepared in a matter of minutes. The dish is suitable for a holiday dinner or a family lunch.

Number of servings: 4.

Calorie content: 113 kcal per 100 g.

Ingredients:

0.5 kg turkey fillet;
50 gr. fresh champignons;
100 gr. hard cheese;
1 onion;
250 gr. canned pineapple rings;
1 tbsp. vegetable oil;
A little salt and pepper.

Cooking process:

Rinse the fillet, dry it, cut into portions 3-4 cm thick. Beat each piece with a hammer on both sides. Season with salt and pepper.
Now let's prepare the other ingredients. Peel and cut the onion into thin slices. Rinse the champignons, clean them, cut them into slices.
We take the pineapple rings out of the jar and cut them in half into half rings. Three cheeses on a medium grater.
Line a refractory pan with parchment, grease with vegetable oil, and place in the chopped turkey meat. Place mushroom slices, onion rings and 2 pieces of pineapple on top.
Sprinkle each piece generously with grated cheese and place the pan in the oven, preheated to 170 degrees for half an hour.
Serve the baked turkey meat hot on a bed of fresh vegetables and herbs. As a side dish you can serve baked potatoes, boiled rice or just a salad of fresh vegetables.

Turkey fillet in sour cream and mustard sauce

The dish is a whole piece of poultry, pre-marinated and baked in a sauce with mustard and sour cream. This dish is deservedly considered dietary, because... contains very few calories. This meat can be offered to children with absolutely any side dish. And if the meat has cooled down, it is quite suitable for preparing snack sandwiches or canapés.

Number of servings: 10.

Cooking time: 3.5 hours (including 2 hours for marinating).

Calorie content: 98 kcal per 100 g.

Ingredients:

1 kg turkey fillet;
1 tbsp. table mustard;
2 tbsp. sour cream;
1 tbsp. honey;
1 tbsp. French mustard with grains;
1 tsp ground paprika;
6-7 garlic cloves;
1 tsp salt;
0.5 tsp ground black pepper;
1 tsp poultry seasoning mixtures.

Cooking process:

So, let's talk about how to deliciously cook turkey fillet. Wash the bird well and dry it with paper towels. Separately mix poultry seasoning, dry ground paprika and salt. Rub the resulting mixture well onto the fillets on all sides.
For the marinade, mix sour cream, honey, chopped garlic, and two types of mustard. Combine the turkey with the marinade and coat it on all sides. Cover the bowl of meat with cling film and place in the refrigerator for a couple of hours.
After the specified period of time, transfer the meat into a fireproof form with sides, cover the top with foil, and place in an oven heated to 180 degrees for 50 minutes. Then remove the foil and return the meat to brown for another half hour.
When the meat is covered with a golden brown crust, it is ready. Place it on a dish decorated with green salad or sliced vegetables and serve it hot with any side dish. Cooled meat will be good served as cold cuts.

Quick and tasty cutlets will always delight your loved ones. Dense thigh fillet cutlets can be fried in the usual way in a frying pan with oil. Or you can cook it on a grill or grill pan. The second cooking method will be less caloric, because... There is no oil when frying.

Number of servings: 5.

Ingredients:

0.8 kg boneless turkey thigh;
200 gr. stale loaf;
2 onions;
70 gr. butter;
4 garlic cloves;
200 ml cream;
1 pinch each of salt and black pepper.

Cooking process:

Cut off the crusts from the stale loaf, cut the pulp into large cubes, pour in cream and leave for a while.
Peel the garlic cloves and bulbs. We cut the vegetables into arbitrary large pieces, put them in a chopper, and grind until pureed.
Rinse the thigh fillet, dry it, and cut into medium pieces. Place in the chopper container and chop the minced meat using a double meat knife. You can also use a meat grinder to prepare minced meat.
Place the bird next to the onion, and in its place place the soaked loaf and a piece of frozen butter (it will add juiciness to the cutlets). Mix the bread and butter mass with the minced meat. Salt and pepper everything, knead well with your hand. When the minced meat becomes homogeneous, throw it several times or simply beat it with your palm. This simple technique will remove excess air from the cutlet mass and the cutlets will hold their shape better.
So that the minced meat does not stick to your hands, and the cutlets turn out to be beautifully shaped, before forming each cutlet, we wet our hands in plain cold water.
With wet hands, take a ball of minced meat and form a cutlet. Place a few pieces on the grill pan and fry for a total of 10-12 minutes, periodically turning them over to one side or the other.
Serve the cutlets hot with spicy tomato sauce and pickled vegetables.

Paprikash is a moderately spicy turkey dish served in thick tomato sauce with the addition of sweet and hot peppers. Wine gives the dish a subtle aroma and piquancy, so you can prepare an original dish of turkey thigh in aromatic gravy. Let’s talk a bit below about how to cook it deliciously.

Number of servings: 4.

Cooking time: 50 minutes.

Ingredients:

0.7 kg turkey thigh (boneless);
150 ml dry red wine;
1 pinch of ground red pepper;
2 tbsp. sour cream;
150 gr. tomatoes in their own juice;
1 tbsp. white flour;
1 onion;
1 tsp salt;
40 ml odorless vegetable oil;
1 pod of bell pepper;
1 tbsp. sweet ground paprika.

Cooking process:

Wash the turkey thigh thoroughly, dry it, and cut into small pieces. Pour a little oil into a frying pan, put it on the stove, put pieces of meat in the hot oil, add just a little salt. Fry the pieces on all sides until brightly browned for a quarter of an hour.
Meanwhile, peel and finely chop the onions. Add it to the frying pan, stir, fry everything together for about 10 minutes over medium heat.
Transfer the contents of the frying pan to a thick-walled saucepan or cauldron.
Wash the pepper, remove the core, cut the pulp into cubes. Pour pepper into the meat, add wine, add finely chopped tomatoes.
Don't forget about spices. Add sweet paprika (you can add a little hot red pepper). Mix everything thoroughly, cover, simmer over low heat until soft for about 20 minutes.
Meanwhile, mix the sour cream and flour separately so that there are no lumps. In a thin stream, introduce the mixture into the finished dish, mix thoroughly, taste for salt and let it boil. Simmer the dish for another 5-7 minutes, turn off the stove.

Turkey in sweet and sour sauce

Turkey meat dishes are easily digestible and are deservedly considered dietary and nutritious. Poultry with sweet and sour sauce will perfectly satisfy your hunger and give you strength for the whole day.

Number of servings: 4.

Cooking time: 40 minutes.

Calorie content: 138 kcal per 100 g.

Ingredients:

450 gr. turkey thigh fillet;
1 carrot;
1 onion;
2 garlic cloves;
1 tbsp. brown sugar;
0.5 tbsp. tomato paste;
1 fresh egg;
0.5 tbsp. starch;
1.5 tsp. table salt;
4-5 tbsp. olive oil;
2 tbsp. wine vinegar;
50 ml water.

Cooking process:

Before preparing the thigh, cut the washed meat into medium rectangular pieces.
Prepare the egg marinade in a deep bowl. Break the egg, salt, pepper, add 1 tbsp. starch. Mix the mixture thoroughly, add the meat for a quarter of an hour, stir.
Pour the rest of the starch onto a flat plate. Then we take out the turkey pieces and roll them in starch on all sides.
Heat a frying pan with oil and fry the turkey until golden brown on all sides. Place the mixture on paper towels to dry them from excess fat.
Peel the onions and carrots. Finely chop the onion into cubes, and coarsely chop the carrots. Place the vegetables in the frying pan where the meat was fried and fry them, stirring all the time. Add brown sugar, and after a minute add tomato paste, add white wine.
Mix everything thoroughly and return the meat. Add water, mix everything again, and bring the dish to a boil. Then cover with a lid and simmer the turkey in sweet and sour sauce for about 10 minutes.
Serve turkey with sauce and boiled rice. Bon appetit everyone!

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