Turkey turkey

Strictly speaking, the presented recipes can not be called a real pastry, as this traditional dish of Jewish cuisine is prepared from beef, less often from pork. Meat is marinated and smoked. We're going to bake it in the oven. But the turkey in the spices turns out so tender and juicy that it is not so important, under what name it will appear on your table. Once you have tried it, you must include it in the daily menu, replacing not the most useful shop sausage.

Quick pastrama from turkey breast

A universal recipe from the category "for the lazy and busy".

Ingredients:

• turkey fillet - 1 kg;
• salt - 2 tbsp. spoons;
• ground black pepper - 1/2 tsp;
• paprika - 1 teaspoon;
• vegetable oil - 1 tbsp. a spoon;
• garlic - 7 teeth;
• spices - to taste.

Preparation

Dissolve the salt in cold water. Brine should turn out very salty, but not bitter. We soak in it turkey breast for 2 hours. After a sharp long knife we ​​make "pockets" and stuff our meat with garlic. If the denticles are large, cut in half. Paprika, peppers and spices are mixed with vegetable oil. We smear the meat with this gruel, we spread it with foil, it is nasty, and we send it to the oven heated to the maximum. After 15 minutes, turn off the oven and, without opening the door, let the turkey completely cool. For this reason it is convenient to do the pastoral service in the evening and in the morning to get the finished product - for breakfast and for sandwiches, for children to school.

What is still good about this recipe? Depending on what you choose spices, the taste of the turkey turkey changes completely. For example, a paprika and a little barbecue sauce will give it a light smoked.

Pastrama from turkey fillet in honey-nut glaze

Ingredients:

• turkey breast - 1 piece;
• carrots - 2 pieces;
• cabbage Peking - 7 leaves.

For marinade:

• sugar - 2 tbsp. spoons;
• salt - 2 tbsp. spoons;
• Leaflet - 3 pieces;
• cloves - 3 pcs .;
• black pepper pepper - 5 pcs.

For glaze:

• honey - 2 tbsp. spoons;
• olive oil - 2 tbsp. spoons;
• soy sauce - 1 tbsp. a spoon;
• walnut - 3 pieces;
• pepper black ground - to taste;
• red pepper powder - to taste.

Preparation

Cut the turkey fillet into a flat one-piece layer, slightly beat off the meat. In 3 glasses of cold water we dissolve sugar, salt, add cloves, peas and bay leaf. We keep in this marinade a turkey and cut carrots a day in the fridge. After the meat is taken out, spread out, we dip it with a paper towel. We spread from the top first the leaves of Peking cabbage, then - the carrots from the brine. Turn off the roll, tie it with a coarse thread. For the glaze we split the nuts and mix with the rest of the ingredients. We spread the roll into a form covered with foil. Bake an hour and a half at a temperature of 180 degrees, periodically watering the glaze.