Turkey is considered meat more dietary than chicken, tk. in it the best combination of mineral substances. And also turkey is more difficult to feed with hormones and all kinds of additives, so turkey meat is healthier.
Recipe for Christmas turkey and potatoes
The most important thing is to take a young, fresh, not frozen turkey. Age can be determined by pressing on the edge of the breast bone, if it bends, then the turkey is young, the meat will be tender, respectively.
Ingredients:
- turkey - 7 kg;
- mustard - 60 g;
- garlic - 4 cloves;
- apples - 3 pieces;
- orange - 4 pcs .;
- salt - 140 g;
- refined oil - 90 ml;
- rosemary, pepper, paprika, oregano, coriander - for ½ tsp;
- potatoes - 1 kg.
Preparation
We prepare marinade. Mix all the spices, mustard, zest and juice of one orange, 50 grams of salt and finely chopped garlic. Well mix everything and rub the turkey inside and under the skin. Apples and oranges are cleaned, cut into quarters and fill them with carcass. The filling should fill the turkey by 2/3. Next, fix the legs so that they cover the filling inside. To do this, make holes in the skin on the sides and push the legs into the opposite holes. From above, we smear the carcass with oil and rub the remaining salt. We lay out on a deep baking sheet, cover first with a sheet of parchment, and then pack in foil, grasping the edge of the mold. So leave for an hour at room temperature, so that the marinade is absorbed. Bake 3,5 hours at 180 degrees. Preferably in the oven, put a container of water under the turkey with water, if this is not possible, pour a glass of water directly into the pan. We peel the potatoes and cut them into slices. We take the turkey, unfurl, pour juice from the baking tray, around spread potatoes, and bake for another half an hour. During this time, the turkey will brown, and the potatoes will cook.
Recipe for turkey goulash with pomegranate sauce
Turkey meat has its own specific taste, some like it, some do not. In this recipe, we combine turkey with pomegranate syrup, which will add a piquancy and muffle the smell of turkey.
For a dish we take Narsharab, and not pomegranate juice, tk. it is in the sauce there is a certain tartness, which will give the dish a piquancy.
Ingredients:
- turkey fillet - 800 g;
- onion - 3 pieces;
- narsharab - 80 ml;
- refined oil - 30 ml;
- greens - 2 bunches;
- bell pepper, salt.
Preparation
Cut the fillet into cubes, the onion into half rings. In the frying pan fry the meat, add the onion and cook for another 5 minutes. Sprinkle the turkey sauce, continue to simmer under the closed lid for about 5 minutes. At this stage, the meat can be transferred to a saucepan or a saucepan, if the frying pan is not deep. Add the pepper, salt and add a cup of water. After that, we still cook 10 minutes, pour half of the sliced greenery and turn off the fire. Goulash is almost ready, you need to give him a little more insistence. Meat and onion are caramel colored and remain very juicy, because they did not prepare for long.
The recipe for cooking turkey meat in a frying pan
Ingredients:
- turkey fillet - 500 g;
- ginger root - 2 cm;
- onion - 1 piece;
- garlic - 1 tooth;
- olive oil;
- coriander, rosemary, greens.
Preparation
Before starting the heat treatment of meat, first we will marinate it to give a pleasant aroma. To do this, the onion is cut into half rings, chop ginger and garlic finely, mix everything and add a pinch of coriander, a few
We cut the fillet into pieces 2 cm thick across the fibers, because The heat passes through all the fibers and is evenly distributed in a piece of meat. Put our steaks in a marinade, add ¼ cup of water and a little bit of meat with all the spices, so that they better give their flavor. We marinen 15 minutes. Pour a little olive oil on the pan, the temperature should be maximum. We lay out the steaks, without marinade and fry on both sides for 5 minutes, then cover and reduce the fire to a minimum, leave for another 5 minutes to walk.