Turkey's meat is an excellent product. The best part of the carcass is a fillet of turkey breast, a dietary protein product with a minimum fat content.
Tell you how to bake the fillet from the turkey breast, so that it is juicy and tasty. Of course, for this purpose it is better to choose the breast of a young bird fresh or chilled, and not frozen, since after freezing-defrosting the meat from the breast turns out to be even more dry and hard. Bake better without skin, cutting the fillet from the bone in large pieces.
Turkey fillet baked in foil
Ingredients:
- turkey fillet - 4 flat large pieces;
- wine white or pink (vermouth, martini, nutmeg) - 100-150 ml;
- Spices are large-milled (black pepper, coriander , cloves, bay leaf, etc.);
- garlic - 5 denticles;
- greenery;
- salt;
- butter melted - 2 tbsp. spoons.
Preparation
To make turkey fillet turned juicy, we will marinate it for 4 hours, and preferably at night in white or pink wine with the addition of spices, chopped garlic and fragrant herbs. Before preparing the pieces of meat wipe off the napkin and dry it.
Lightly beat the meat, a little bit. Using a brush, we will abundantly smash pieces of meat from both sides with melted butter.
On a piece of foil of the appropriate size, we rarely arrange twigs of greenery,