Turkey breast is a great idea for situations when you need to cook a meal for guests, but you don't know exactly how many people will be showing up. Turkey is a large bird and one breast is a rather weighty piece, usually at least 1 kg 400 g, and more often - two and a half kilograms. Enough for big company. And if there is some left over, it doesn’t matter; a baked breast, wrapped in foil, feels great in the refrigerator for up to four days. So you will definitely have time to deal with her.
By the way, cold breast is no worse than hot breast, one more thing valuable property- This is an ideal meat for sandwiches. It cuts well, does not crumble, and the pieces come out dense and beautiful.
Turkey breasts, like chicken breasts, often become dry during cooking. That is why many people only boil or steam them. Indeed, baking or frying them so that they do not turn into a substitute is difficult. You can marinate - this really helps them be juicier and softer. But there is another option that guarantees you not just a juicy bird, but also one with a fried, seductive crust. For this recipe, you will need to find bone-in, skin-on breast meat. Like this:
So let's get started.
- Turkey breast with bone and skin - 1 kg 400 g
- 50-70 g butter
- salt, black pepper - to taste
- vegetable oil - for greasing the baking dish
Preheat the oven to 180°C.
Before you start cooking, let the breast sit out of the refrigerator until it reaches room temperature. Pat the turkey dry with a paper towel and then rub with butter. Apply the oil not only to the skin of the turkey, but also under it. Top the breast with pepper and salt.
Place the breast on a baking sheet and place in the oven for 1 hour. Then increase the temperature to 200 degrees and bake the bird for another fifteen minutes.
If you feel the top of the breast beginning to brown too much toward the end of cooking, cover it with foil.
Cool the cooked turkey slightly and then remove it from the bones. Cut into slices and serve.
Many housewives know how, or rather, in what way, to cook a turkey. This bird is perfect for making homemade noodles, stew with potatoes, mushrooms and vegetables. Particularly popular in diet menu Due to its low calorie content, turkey breast is used. Turkey meat, like fish, is rich in phosphorus, practically does not cause food allergies, and its protein is easily digestible. The impressive size of the turkey allows you to make minced meat from thigh fillet, drumstick or breast fillet for delicious cutlets. But baked turkey is more suitable for a festive, New Year or Christmas table; we’ll talk about this dish today.
Roast turkey
Despite my love for small kitchen appliances, the baked turkey recipe is more suitable for the oven, because you won’t be able to put the whole bird in a slow cooker or convection oven. It simply won't fit there. Some turkey meat breeds at the market before Christmas are sold for 9-18 kg! You will have to “try them on” for the oven before frying. Turkey turns out well in a slow cooker stewed in pieces or cooked in separate parts from the breast, thigh or drumstick.
Turkey costs twice as much as chicken, so buying a whole carcass is not cheap. Although, in America this bird is given more preference, and turkey appears on their table not only on Thanksgiving Day, but much more often.
How to choose a turkey
A whole turkey is harder to find in the store than a cut-up turkey. Most often, the whole turkey is found frozen in the store. For chilled turkey you need to go to the market. Some tips on how to choose a turkey.
A good turkey is one that weighs at least 5 kg. However, for 8-10 eaters, buying a bird weighing 18 kg will seem irrational. Yes, and when baking it, you will have to suffer.
Calculating, for example, that 9 people will be present at dinner, and each will eat no more than 500 g, taking into account that the meat is fried during baking, a turkey weight of 5-6 kg will be optimal.
The turkey's skin should be light, with a slight creamy yellow tint, and free of blemishes.
Whether the baked turkey will be juicy and tasty will largely depend on the quality of the meat. An old turkey, no matter how much you cook or bake, it will be rubbery and tough.
If you can only find a frozen turkey, you need to remember that it will take a lot of time to defrost it before cooking. With a weight of 6 kg - about 20 hours, with a weight of more than 9 kg - 2 days.
How to Prepare a Turkey
Remove any remaining feathers from the chilled turkey, if any. If the poultry is not singed, there may be long, thin, barely noticeable hairs on its skin. Then you will have to singe them yourself, holding the carcass suspended over a gas burner. I remember an interesting incident on this topic. If you are a regular reader of my blog, you already know that my kitchen has an electric stove, not a gas one. So, one day, my husband brought me from hunting late at night wild duck. Not only did I have to pluck it, but I had to figure out something to singe these very hairs with….
You also need to remember that the whole carcass must be removed from the refrigerator an hour before cooking, so that the meat warms up faster and turns out juicy when baking.
To make the baked turkey juicy, it is recommended to prepare a marinade for it and keep it in it overnight, or better yet, for a day. You can use champagne and wine as a marinade, mixing them with dry aromatic herbs, dried ginger powder, crushed garlic and onion rings. Or cook a marinade from water, salt and sugar in approximately equal quantities, dried herbs and spicy seasonings, cool and pour over the whole turkey.
The simplest marinade for oven-baked turkey is to rub the carcass outside and inside with a mixture of salt, pepper, dried provencal herbs and garlic. Whether to use garlic in the marinade or not is up to you, you just need to remember that grated garlic can get very hot on the skin when baked into small dots. A dry marinated turkey will be ready for baking in the oven in 1.5-2 hours. I always choose this simple method for cooking baked goose, duck or chicken. Today I will use it to roast a turkey.
How to Cook a Roast Turkey Quickly
First I’ll tell you about a very simple method instant cooking baked turkey, it is also beneficial because you can cook two turkey dishes at the same time: noodles and baked turkey.
As a rule, farmers at the market sell poultry along with giblets. The turkey giblets and carcass should be rinsed in water. Cut off part of the turkey's long neck and the tips of its wings, place everything in a deep saucepan and cover with water. 15-20 minutes after boiling, remove the turkey from the broth and cook the giblets until tender.
Rub the turkey with the dry marinade and bake in a preheated oven. I sometimes cook large-sized poultry (goose, turkey, large chicken weighing about 4-5 kg) using this method. And when the giblets are cooked, I throw them into the salted broth homemade noodles and turn off the stove. On holidays or weekends, when many guests arrive, few people eat noodles during the feast. But on the second day after the event, everyone asks for extra giblets. The hangover disappears as if by hand!
We’ve come to perhaps the most difficult turkey recipe – long-term baking in the oven.
Ingredients:
- Turkey - pcs.,
- olive oil,
- salt,
- garlic,
- spices,
- pepper,
- pear - 1 pc.,
- orange - 1 pc.,
- sour cream - 2 tbsp. spoons,
- mayonnaise - 2 tbsp. spoons,
- garlic - 1-2 cloves,
- spices
For the marinade:
For filling:
Cooking process:
The process of preparing a whole roasted turkey will be long, because the size of the bird is impressive. The whole difficulty of the baked turkey recipe is the long baking and nothing more.
In order to serve the bird well-done and not raw at the time of chiming, you need to calculate its cooking time in advance. How do you know how long to roast your turkey? Mathematically, at the rate of 50 minutes per 1 kg of weight. In addition, the baking time will depend on the oven itself and the devices with which you will cook it. I recommend cooking the baked turkey in a sleeve (bag) or baking foil.
They will help give the crust a beautiful golden brown appearance. Because without them, the skin can fry, and the meat inside may contain blood.
In my step-by-step photo recipe I will prepare a small homemade turkey weighing 4.5 kg, this is more than enough for our family.
4.5 kg x 50 min. = 225 min.
That is, in order to bake a turkey in the oven, I will need 3.5-4 hours of time and at least 2 hours to marinate it (ideally 10 hours).
I decided to make a marinade for the turkey from salt, crushed garlic, black pepper, dried Provençal herbs and olive oil. These ingredients simply need to be mixed and applied to the inside and outside of the turkey using your hands or a brush. Place the turkey in a plastic bag or foil, wrap it and let it soak in the flavors.
To stuff a turkey, you should not use cereal porridge, again due to the large size of the bird. Baked goose or duck with buckwheat porridge - yes, but stuffed turkey It works well with apples, pineapples, oranges, cheese, onions, garlic, spices, and you don’t need to stuff the filling tightly so that it doesn’t interfere with the circulation of hot steam. Again, the filling is needed so that it retains moisture during baking and the meat remains juicy. There is even a statement that a goose with apples, in principle, cannot be overdried because of those same apples. I would add if the temperature in the oven is also selected correctly.
I prepared a stuffing for the baked turkey using pear, orange, garlic, dried basil, mustard, and a mixture of sour cream and mayonnaise. You can follow my example or choose according to your taste.
The orange must be peeled, cut into large circles and divided into segments.
Cut the juicy pear into large cubes and chop the garlic.
Mix fruits with garlic, pepper, dry herbs, mustard, sour cream and mayonnaise.
Turkey belly fill fruit filling. You can coat the bird with the remaining sauce again.
My turkey was cooked in the oven in the same foil that was marinated. I just added another layer of foil to the bottom of the baking dish.
Preheat the oven to 250 degrees and place the turkey in foil. Attention! For 30 minutes. The high temperature will allow the protein in the poultry meat to coagulate and during further baking the juice will all remain in the bird, which guarantees you a juicy and not a dry turkey at the end. Again, provided that the bird is not old and the cooking time is calculated correctly.
Then reduce the oven temperature to 180 degrees and bake the turkey in foil almost until the end of the calculated time minus 30 minutes. If the turkey is cooked in your oven, the technology is the same.
About 30 minutes before the end of frying, open the foil and baste the turkey with any juices that have accumulated. And so every 5 minutes, open the oven and water. You may need to turn the carcass over or lay it on its side so that it is evenly covered with a golden brown crust. In my photo you can see that the turkey breast browned first. It may be different for you. The most important thing is not to go anywhere at this moment. It will be a shame if something burns at the final stage of cooking.
To calm the turkey, you still need to pierce it in the thickest place, not on the breast. If the juice is clear, it means the job is nearing completion and the baking time is calculated correctly.
Remove the roasted turkey from the oven and transfer to a platter. Serve on the holiday table whole, or cut immediately into pieces. So that later you don’t have to cast lots for who should cut it.
I hope mine step by step photo This roasted turkey recipe will be a visual aid for someone. All photos are clickable and can be enlarged when clicked.
Anyuta, the owner of the Notebook website, wishes you success in baking the holiday turkey.
How to cook turkey in the oven
The ideal way to cook poultry is to bake the turkey in the oven. Uniform distribution of temperature will allow the meat to fry well and get a golden brown crust on top, which will retain the internal juice. To make your dish perfect, use a few simple practical advice, which can be found below. Collection interesting recipes will help you decide how to bake a turkey in the oven different ways.
How long to bake a turkey in the oven
Determining how long to cook a turkey in the oven is only possible when you already know which recipe you will use. The cooking time will depend on the size of the portions and their quantity, therefore, cooking a whole bird in the oven will take more than an hour and a half. Pre-marinated meat will cook faster; using foil or a sleeve increases the baking speed.
The speed of the baking process can be affected by the model of household appliance in which the turkey will be cooked: you should take into account the number of minutes it takes to heat up the oven. According to average data, if you take a whole bird carcass as a starting point, it will take about one to two hours. For each recipe, an approximate period of time is indicated in which the dish will be ready; for every half a kilo of meat, approximately 20 minutes are given.
How to marinate a turkey for roasting in the oven
Every housewife has her own recipe for preparing marinade for turkey in the oven. The most popular are soy sauce diluted half with water, or kefir-mayonnaise marinade with herbs. Interesting way To make turkey meat juicier and softer, marinate it with vegetable broth, adding spices to suit your taste. The process should last from 4 to 8-9 hours, will depend on the size of the pieces or bird carcass and take place at a cool temperature. Try also marinade for turkey in the oven.
Baked turkey in the oven - recipe with photo
A simple recipe that even a novice cook can handle. The taste of the meat is reminiscent of traditional pork kebab. While the turkey is roasting, use the time to prepare delicious cranberry sauce, the method of its preparation is indicated in the recipe. This dish with a whole roasted turkey will become the centerpiece of the table.
- fresh turkey – 1 piece (2.2-2.8 kg);
- olive oil – 3 tablespoons;
- softened butter – 3 tablespoons;
- onion - 1 medium size;
- hot pepper - to taste;
- carrots - 1 medium size;
- ground black pepper – 1 teaspoon;
- greens (rosemary, parsley);
- lemon – 1 piece;
- salt;
- cranberries – 300 g;
- sugar – 1 glass;
- water – 75-90 ml.
- Rinse the prepared turkey carcass well on top and inside under running water. Dry on all sides with a paper towel.
- Peel the vegetables. Cut the carrots lengthwise into long strips and the onion into half rings. Place the bird inside, adding sprigs of herbs to the vegetables. Cover the entrance with a piece of foil, which will prevent the filling from burning.
- Tie the turkey legs with a thick thread so that the beautiful shape is preserved during the baking process. It is recommended to fasten the entire carcass along the longitudinal line in the same way.
- Rub the outer surface with a mixture of salt and ground pepper.
- Having placed the turkey on a baking sheet onto which excess rendered fat will drain, pour the carcass with a mixture prepared from lemon juice, olive and butter.
- The first baking stage should last about 20 minutes at a temperature of 200-210. Reducing the heat setting to 160, leave the turkey inside the warm oven for another couple of hours until fully cooked.
- Cranberry sauce is easy to prepare by combining berries, sugar, water, lemon juice and hot pepper, boiling the mixture for 5-7 minutes and blending with a blender.
Turkey in the oven in foil
By using food foil for the process of roasting turkey meat using the oven, you can reduce the cooking time. Thanks to the reflective properties, a higher temperature is created inside the bird, eliminating burning. Turkey baked in the oven in foil has juicy meat and rich flavor. For education golden brown crust At the end of the process, the foil can be unrolled.
- turkey fillet – 800 g-1 kg;
- soy sauce – 6 tablespoons;
- spices for white meat– 4 teaspoons;
- salt.
- Rinse the fillet pieces well and remove excess moisture with a paper towel. Use the sharp end of a knife to make cuts inside the meat, where to place part of the spice mixture.
- Use the remaining spices for the surface of the fillet.
- Place the pieces of meat in a bowl and pour in soy sauce so that the entire surface of the fillet is covered with liquid. Refrigerate for 3-4 hours.
- After marinating is complete, wrap each piece separately in foil.
- The oven should be heated to 210-220 degrees. Place the turkey fillet in foil on a baking sheet and set the baking time for 50-55 minutes.
- To obtain a golden brown crust on the surface of the meat, 5-7 minutes before the end of the process, unroll the top layer of foil.
Turkey in a baking sleeve
It will turn out tasty and beautiful if you cut medallions from the fillet. Turkey in the oven in a baking sleeve turns out very juicy and aromatic. Portioned even pieces of meat fillet will be baked evenly thanks to the protective film. A mixture of cheese, honey and seasonings will give special taste qualities and the aroma of the prepared dish. The dish will be relevant on the table at any time of the year.
- turkey medallions – 6-7 pieces;
- liquid bee honey – 1 tablespoon;
- mixture of ground peppers – ½ teaspoon;
- salt;
- garlic – 1 clove;
- dried rosemary – 1 spoon (tbsp.);
- balsamic vinegar – 2-2.5 tbsp. spoons;
- grated cheese (Parmesan) – 6-7 tbsp. spoons
- Rinse the medallions, dry with a towel, and place in a baking bag.
- Mix grated cheese, chopped garlic clove, pepper, salt, dried seasoning, vinegar and honey.
- Place the mixture in the sleeve of the medallions and shake well several times, securing the edge.
- Place in the cold for 50-60 minutes for quality marinating.
- Without removing the medallions from the sleeve, place them on a baking sheet and place in the oven for 40-45 minutes, preheat to 200 degrees. Make 1-2 small punctures on the top of the sleeve.
- Turkey meat prepared in this way will harmonize perfectly with mashed potatoes, boiled rice or fresh vegetables.
Turkey thigh in the oven
Simple basic recipe cooking turkey meat in the oven, which even a novice cook can handle. More experienced housewives They can independently add various seasonings, marinades or spices to the proposed method at their discretion. Each type of added dried herbs or pepper will make the taste of the meat especially interesting and unique.
- turkey thighs – 4 pieces;
- salt;
- ground black pepper;
- greens (sage, basil, cilantro, dill);
- softened butter – 6-7 tablespoons.
- Rinse portioned turkey thighs under running water, removing any remaining feathers from the skin.
- Dry the surface with paper napkins or a towel.
- Rub with salt and pepper on all sides. Place the greens and a little butter under the skin.
- Grease a baking tray with oil and place thighs.
- Bake turkey thigh fillet in the oven at 180-190 degrees for 30-35 minutes.
- Check readiness in this way: pierce the meat with the tip of a knife. Juice ready-made dish should not have any pink or red admixture.
Turkey breast baked in the oven
Some housewives avoid cooking turkey breast in the oven, fearing that the meat will be dry and not tasty. The proposed recipe, despite its simplicity, will help you cope with the preparation of the dish and get a wonderful taste. The result will exceed all expectations; the breast will turn out juicy, soft, with the aroma of herbs and spices, which will add a special piquancy.
- Sprinkle well-washed turkey breast meat generously with salt, pepper and rosemary, removing excess water first.
- Place the breast pieces in a sleeve and, securing both sides, leave for an hour at room temperature. During this time, the meat will absorb the required amount of salt and spices and marinate well.
- Place the sleeve with meat on a baking sheet and place in hot oven(preheat in advance to 220 degrees) for 25-30 minutes. After the time has passed, there is no need to rush to remove the turkey from the oven and sleeve. A gradual decrease in temperature and a protective film will prevent the natural juice from evaporating. After a couple of hours, the cooked pastrami can be cut and placed on a dish, garnished with sprigs of herbs.
Turkey roast in the oven
On festive table Turkey boiled pork that was cooked in the oven will look great. It can be flavored with different seasonings and have fillings, which, when cut, will give the dish originality. It is recommended to try one of the options for preparing turkey boiled pork with the addition of dried herbs and French mustard.
- turkey fillet – about 1 kg;
- ground pepper;
- salt;
- French mustard – 2-3 spoons;
- Provençal, Mediterranean dried herbs;
- garlic - several medium cloves;
- For boiled pork, it is advisable to choose a thick part of the fillet, wash it well and dry it.
- Make numerous more cuts around the circumference and on the sides, where to insert thin strips of garlic. The greater their number, the more piquant the meat will be.
- Top the turkey pieces with a mixture of salt, dried herbs and pepper. Spread with mustard. Cover with cling film and place in the refrigerator for a couple of hours.
- Place the marinated meat on a piece of foil and wrap it in the shape of an envelope, bringing the edges together tightly.
- Heat the oven to 210-220 degrees, place the envelopes on a baking sheet and bake for about half an hour.
- Unfold the foil after the boiled pork has cooled.
Turkey steak in the oven
Using turkey steak in the oven, you can make original baskets with fillings that will decorate any table, even New Year's or wedding. You can use a grill instead of an oven. Any vegetables at the hostess' discretion are suitable for the filling. The combination of turkey meat with mushrooms will add zest. Learn how to cook this unusual, delicious dish.
- turkey steaks – 8-10 pieces;
- fresh champignons – 250-300 g;
- medium carrots - 1 piece;
- eggplant – 1 piece;
- onions – 1-2 pieces;
- cheese durum varieties– 150 -200 g;
- mayonnaise – 100 g;
- salt, seasonings.
- Start preparing 2-4 hours before baking. To do this, rub washed and dried steaks with salt, spices, and coat with mayonnaise or sour cream. Leave for several hours to marinate.
- During this time, you can prepare the filling for the baskets. Wash and peel onions, mushrooms, carrots. Cut the eggplant into cubes, add salt to remove bitterness, and after 10-15 minutes drain the resulting water. Grate the root vegetable coarse grater, finely chop the onion and champignons. Fry everything in vegetable oil until golden brown.
- Place the marinated steaks on a baking sheet greased with vegetable oil and place on the middle shelf of the oven at 200 degrees. After 30 minutes of frying, the edges of the steaks will rise, giving them a basket-like appearance.
- Place fried mixture of vegetables and mushrooms on each serving of steak. Sprinkle with grated cheese and put back in the oven for 10 minutes. Serve hot.
Turkey with potatoes in the oven
Deliciously cooked turkey baked in the oven with potatoes is very simple, quick and has an unsurpassed taste. It is prepared in the same way both in the sleeve and inside a clay pot. Using heat-resistant film will speed up the cooking process meat dish with potatoes. When using pots, it is recommended to remove the lid to crust the top layer.
- Cut the turkey meat into medium-sized pieces (2-3 cm), rinse, and allow the water to drain.
- After peeling the potatoes, cut them into pieces equal in size to the meat pieces.
- Put everything in a baking bag, add spices, salt, chopped herbs. Shake well several times and tie the edge tightly.
- Place on a baking sheet and poke a couple of small holes.
- Place the meat and potatoes in a hot oven (about 190 degrees) for 45-55 minutes. The juice released by the meat will saturate the potato pieces and add a special flavor to the dish.
Turkey cutlets in the oven
For cutlets, shin meat is better suited, then they will be very juicy and look like beef. The process of preparing a dish from dietary meat not much different from the traditional one. Baked turkey cutlets are easily accepted by the body and are recommended for people who want to reduce their excess weight, but are not ready to limit their meat consumption.
- Rinse the meat first, soak the bread in milk or water, and peel the onion.
- Grind the turkey meat and onions in a meat grinder.
- Add salt, eggs, and soaked bread to the resulting minced meat. Mix everything.
- Form into medium-sized round balls and roll them in flour.
- Place on a baking sheet. Turkey cutlets in the oven turn out juicy and golden brown. Baked at a temperature of 220 degrees. Readiness to check by using a skewer: clear juice, highlighted at the puncture site, indicates that the cutlets are fully prepared.
Turkey rolls with stuffing in the oven
Turkey roll may have different fillings: onions with carrots, prunes, eggs. Try one of the holiday options, which can become the main dish on the table. Don’t forget to decorate the turkey rolls beautifully laid out on a flat dish with sprigs of herbs, which will go well with the light meat and dark prune filling not only in appearance, but also in taste.
- Turkey escalope fillet – 800-900 g;
- sun-dried prunes – 150-200 g;
- salt, spices.
- Cut the turkey loin into portions as for an escalope and use a hammer to make thin chops. Rinse and allow time for the water to drain.
- Roll each piece in a mixture of salt and seasonings.
- Keep prunes in for 10-15 minutes hot water for steaming. Cut into strips.
- Stuff, placing prunes on prepared meat “pancakes”. Twist the rolls and secure them with a skewer or thick thread.
- Place on a baking sheet with vegetable oil and bake at 180 degrees.
Turkey with apples baked in the oven
The recipe for preparing a wonderful turkey fillet with apples in the oven is ideal for the New Year or Christmas holidays. The dish will become a table decoration; it looks beautiful and bright in the photo. The recipe is identical to the preparation Peking duck, which many consider a delicacy. Without much effort, please your loved ones with turkey meat prepared according to the proposed recipe.
- turkey fillet – 1.2-1.5 kg;
- green apples – 2-3 pieces;
- honey – 2-3 tablespoons;
- garlic – 3-4 cloves;
- ginger, black pepper, ground nutmeg - 1 teaspoon each;
- mustard powder – 0.5 teaspoon;
- olive oil – 5-6 tablespoons;
- salt.
- Wash and cut turkey fillet in large pieces(4-6 cm). Beat a little, salt and sprinkle with pepper.
- Prepare the marinade by mixing ground ginger, nutmeg, mustard powder, crushed garlic, honey, olive oil. Place pieces of turkey fillet in it for several hours.
- Place pieces of meat on a dry baking sheet, place apples cut into slices on top, which can be combined with pineapple and pumpkin. Pour in the remaining marinade.
- The oven should be very hot (220-230 degrees). Bake for about 30-40 minutes.
A few tips on how to cook turkey in the oven so that the meat is not tough and dry will help many housewives who decide to decorate their table with such a chic dish:
- the poultry should only be fresh; frozen meat is not suitable for cooking in the oven;
- if the size of the carcass is large, it may not bake well, so it is worth cutting the bird into fillets, drumsticks, and wings;
- use foil or a special sleeve during baking;
- the use of marinades will allow the meat not to lose its juiciness;
- keep an eye on temperature conditions ovens.
Turkey fillet casserole in the oven with vegetables and cheese is a delicious and satisfying hot dish for homemade feasts. Dietary turkey meat with an incredibly tasty cheese and carrot crust will surely please your loved ones. And this dish, which is important, is prepared simply and quickly, taking a minimum of your time.
The casserole turns out no less tasty with pork and chicken, in general, with meat that cooks quite quickly.
Ingredients:
- 700 g turkey fillet
- 4-5 medium potatoes
- 2 medium carrots
- 2 small onions
- 100-120 g hard cheese
- 2 cloves of garlic
- 3 tsp. soy sauce(you can do without it)
- mayonnaise, salt, pepper, seasonings to taste
- lettuce leaves for serving
Preparation:
First of all, marinate the turkey fillet. While we peel and cut the vegetables, the meat will have time to marinate a little.
Cut the fillet into small pieces.
Add a tablespoon of mayonnaise, 2 chopped garlic cloves and 3 tsp. soy sauce (or just add some salt to taste). Sprinkle ground pepper and any seasonings to your taste, for example, basil, coriander, etc. Mix everything well and set aside.
Peel the potatoes and cut into thin slices. Pour some into the baking dish vegetable oil and add chopped potatoes. Lightly salt.
Cut the onion into small cubes and put half of it on the potatoes. By the way, onions can also be cut into half rings.
Place the marinated fillet and the remaining onion on top.
Then spread the carrots grated on a coarse grater in an even layer, be sure to add a little salt and make a mesh of mayonnaise. It will turn out even tastier if you are not lazy and grate the carrots on a fine grater. 🙂
And the last layer is cheese grated on a coarse grater.
Cover the pan with foil and place in an oven preheated to 200 degrees for 20-25 minutes. Then reduce the temperature to 180 degrees, remove the foil and continue baking for another 30 minutes until golden brown.
Turkey fillet in the oven with vegetables and cheese is ready.Can be served with casserole fresh vegetables or just lettuce leaves.
03.04.2018
Many housewives wonder how to properly cook a whole turkey in the oven. If you decide to cook this bird, first of all, choose good recipe. We offer you several successful options for roasting a turkey.
Let's start with the simplest recipe for roasting a turkey carcass. Experienced chefs It is recommended to season the bird with fresh herbs - parsley, basil, dill, as well as dried aromatic herbs.
Ingredients:
- turkey carcass;
- salt;
- black pepper;
- dried herbs;
- boiled water – 1 glass.
Preparation:
- We wash the turkey both outside and inside.
- We cut off the edges of the wings, otherwise they will burn during the heat treatment.
- Rub the carcass with black pepper, as well as salt and herbs.
- Place the bird on a tray with a wire rack to allow the fat to drain. Place the turkey breast side up.
- We fasten the turkey legs with thread.
- Preheat the oven to 250 degrees.
- Place the bird in it and bake for twenty minutes.
- Then lightly lift the bird with a spatula so that its back does not stick to the grill.
- Bake the turkey for two hours. Periodically water it with the released juice.
- Then we take out the bird and start preparing the sauce.
- Pour the fat formed during the heat treatment of the poultry into a saucepan.
- Cook it on the stove, stirring until the mass is reduced by half.
- Serve turkey with gravy.
Advice! To ensure that the turkey is juicy and tender after baking, marinate it for a day in a salt solution with the addition of seasonings and granulated sugar.
Turkey with citrus notes
The whole turkey will turn out juicy in the oven if it is properly marinated and stuffed orange slices and garlic. True, we will be marinating the turkey for two days, so if you are planning a holiday feast, take care of this in advance. The taste and aroma of such a bird are simply inimitable!
Ingredients:
- turkey carcass;
- table salt – 7-9 teaspoons. spoon;
- granulated sugar– 0.1 kg;
- coriander seeds - 1 ½ teaspoons. spoons;
- laurel leaves – 3 pieces;
- onion - 1 head;
- carrot root vegetable - 1 piece;
- orange - 1 fruit;
- clove inflorescences - 10 pieces;
- garlic – 1 head;
- soft butter – 0.1 kg;
- black pepper – 1 teaspoon. spoon;
- boiled water – 3-4 liters.
Preparation:
- We cut the turkey: remove the head of the bird and clean the giblets. We clean the carcass from the remaining feathers. We wash and dry it.
- Now let's prepare the marinade for the whole turkey in the oven. Pour water into a saucepan. Bring the liquid to a boil.
- Add granulated sugar, salt, coriander seeds, and laurel leaves.
- When the marinade mixture boils again, turn off the stove and cool it.
- Take a container (such that the turkey fits in it). Place the bird in a bag upside down and place it in a container.
- Peel the onion and carrot roots. Chop the vegetables into thin rings.
- Dilute the marinade mixture with filtered water (3-4 liters).
- Pour it over the turkey. The marinade should cover the bird completely.
- Leave the container with the turkey in a cold room for a couple of days.
- After the specified time, you can bake the turkey.
- Knead the soft butter lightly with a fork, add black pepper to it, stir.
- Wash the orange. Then lower it into boiling water for 2-3 minutes.
- Let's dry the orange. Stick clove inflorescences over its entire surface.
- Cut the garlic head (no need to peel it) into halves crosswise.
- Line a baking sheet with several sheets of foil.
- Remove the turkey from the marinade mixture and dry it.
- Place the bird breast side up on a baking sheet.
- Place an orange and garlic halves inside the carcass. You can also stuff the bird with pickled vegetables - carrots and onions.
- Cover the turkey with a sheet of foil (not too tightly).
- Preheat the oven to 200 degrees.
- Bake the turkey for 45-50 minutes.
- Then reduce the oven temperature to 180 degrees.
- Bake the turkey for the same amount of time.
- Then remove the foil and brown the bird at a temperature of 220 degrees.
- Let's leave the turkey in the switched-off oven for half an hour. And then you can serve it to the table.
On a note! A whole turkey in the oven in foil always turns out juicy from the inside. When cutting the foil, keep in mind that its edges should hang over the pan so that they can be used to wrap the bird.
Stuffed baked bird
A whole turkey in the oven, stuffed, is prepared in different ways. As a filling, you can choose cereals - rice or buckwheat, as well as fruits and dried fruits. A turkey stuffed with onions and apples will be especially juicy and aromatic. Shall we try?
Ingredients:
- turkey carcass;
- lemons - 2 fruits;
- onion - 2 heads;
- parsley branches - 5 pieces;
- rosemary branches - 3 pieces;
- soft butter – 7-8 table. spoon;
- salt;
- garlic cloves – 2-3 pieces;
- black pepper;
- refined olive oil – 2 tablespoons. spoons;
- apples – 2 pieces;
- orange.
Advice! The readiness of the bird should be checked by the transparency of the juice that flows out when you pierce the carcass in the thickest place.
Preparation:
- Let's prepare the mass for rubbing the carcass. Wash and chop the branches of parsley (2 pieces) and rosemary (2 pieces).
- Combine them with soft butter.
- We peel the garlic cloves and pass them through a hand press.
- Add the garlic mass to the herbs and butter.
- Add black pepper and salt.
- Wash and dry one lemon fruit. Using a regular grater, remove the zest from it. Squeeze the juice out of the fruit.
- Add olive oil and stir until smooth.
- We take out the insides of the bird. Carefully separate the skin from the meat pulp in the hole area.
- Distribute part of the oil mass evenly under the skin.
- Wash and dry the apples, remaining lemon and orange.
- Let's clean the onion.
- Cut the apples into large pieces. Let's put a few pieces aside for now.
- Stuff the turkey with onion heads (if they are large, cut them into two parts) and apple slices.
- Wash the remaining greens and place on a baking sheet.
- Chop the orange and lemon into slices and add to the greens.
- We also place apple slices on the baking sheet.
- We will tie the legs of the bird and fasten the hole with toothpicks or sew it up.
- Place the turkey on a baking sheet.
- Bake it at a temperature of one hundred and eighty degrees for one and a half hours.
- Then pour the juice over the carcass.
- Cover it with a sheet of foil. Bake for two hours.
- Ready! We serve the “royal” bird to the table.
