This tender meat, which is popular with adults and children, is a valuable source of protein, fat, minerals and vitamins. Housewives love to cook simple and tasty turkey dishes, the recipes for which are presented in our detailed selection.

It is the perfect meal for the family, both for dinner and for celebrations.

Ingredients:

• garlic - 8 cloves;
• turkey - 600 g of breast;
• for serving green onions;
• potatoes - 800 g;
• rosemary - a sprig;
• laurel - 2 leaves;
• ground paprika - 1 tsp;
• vegetable oil - 2 tbsp. spoons;
• basil - 0.5 tsp;
• curry - 2 pinches;
• spices for potatoes - half a teaspoon;
• salt;
• spices for poultry - half a teaspoon;
• black pepper.

Preparation:

1. Peel the garlic. Slice.
2. Peel the potatoes. Cut into slices.
3. Prepare a bowl.
4. Place potatoes, spices, basil, garlic, salt, paprika.
5. Pour in oil.
6. Mix.
7. Cut the meat into small pieces.
8. Transfer to a bowl.
9. Add lavrushka.
10. Stir.
11. Prepare a baking sheet.
12. Move prepared foods. Flatten.
13. Put the baking sheet in an oven heated to 180 degrees.
14. Cover the potatoes with meat with foil for an hour.
15. Remove the foil. Cook for a quarter of an hour.
16. Sprinkle chopped green onions over the finished dish.

Shins in tomato and cheese sauce

Adding cheese to the sauce will change and enrich the flavor of the dish. The turkey drumstick will cook quickly, and the result will please.

Ingredients:

• tomato paste - 2.5 tbsp spoons;
• drumstick meat - 550 g;
• cheese - 100 g, hard;
• pepper;
• onion - 1 large head;
• salt;
• water - a glass of hot;
• medium carrots;
• sugar - 1 tsp;
• sweet pepper - 150 g;
• Provencal herbs - 3 pinches.

Preparation:

1. Rinse the lower leg. Dry with a paper towel.
2. Cut the meat into thin cubes.
3. Chop the peeled onion.
4. Dice the bell peppers.
5. Grate peeled carrots on a large grater.
6. Heat the pan well, pour in half the oil.
7. Lay out the turkey, fry.
8. Transfer to a plate.
9. Add the rest of the oil to the pan, put the onion.
10. After a minute, add the carrots.
11. Put out seven minutes.
12. Place sweet pepper, simmer.
13. Pour in tomato paste. Sprinkle with Provencal herbs. Salt. Spice up. Add sugar. Pour in water. Boil.
14. Place the turkey. Put out five minutes.
15. Grate the cheese, sprinkle on the dish. Mix.
16. Cover with a lid. Stand for five minutes.

Minced turkey cutlets

Turkey meat is very nutritious, especially suitable for small children, as it does not cause allergic reactions. You can buy minced turkey meat ready-made or cook it yourself.

Ingredients:

• turkey breast - 450 g;
• Mozzarella;
• bulb;
• garlic - 3 cloves;
• olive oil;
• flour - 3 tbsp. breading spoons;
• sour cream - 1 tbsp. spoon;
• milk - half a glass;
• loaf - 2 pieces, only crumb.

Preparation:

1. Rinse turkey, cut into chunks.
2. Peel the onion, chop.
3. Peel the garlic.
4. Turn on the meat grinder. Place prepared food, twist.
5. Soak the crumb in milk, when it gets soft, squeeze it out.
6. Pour in sour cream, salt. Sprinkle with pepper.
7. Stir.
8. Blind cutlets. Place in flour. Roll.
9. Heat the pan.
10. Fry.
11. Take a mold that can withstand high temperatures.
12. Place products.
13. Send to the oven.
14. Mode 185 degrees.
15. You can treat yourself to a delicate dish in half an hour.

Fillet salad with cucumber

Surprise your guests with an extraordinary salad using turkey meat. It will become a decoration of the festive table, and guests will want to know the recipe for cooking.

Ingredients:

• green onions - 55 g;
• turkey fide - 550 g;
• pepper;
• cucumber - 1 pc.;
• salt;
• mayonnaise - 4.5 tbsp. spoons;
• egg - 2 pcs.

Preparation:

1. Rinse the fillet, place in a saucepan, add water. Cook.
2. Boil eggs.
3. Drain the water. Cool eggs. Clean. Cut into cubes.
4. Cut off the top layer from the cucumber, chop the pulp.
5. Chop green onions.
6. Cool the finished meat, cut into large pieces.
7. Prepare a salad bowl.
8. Place all prepared foods.
9. Pour in mayonnaise. Sprinkle with salt.
10. Spice up. Mix.

Mushroom Thighs Recipe

Connoisseurs of dietary poultry meat will love the thighs stewed in cream with mushrooms.

Ingredients:

• garlic - 2 cloves;
• boiled water - 250 ml;
• turkey thigh - 900 g;
• black pepper - 2 pinches;
• sunflower oil - 4 tbsp. spoons;
• bulb;
• salt;
• cream - 220 ml;
• champignons - 450 g.

Preparation:

1. Rinse the thighs, dry with a paper towel.
2. Cut the meat into cubes.
3. Chop the onion in half rings.
4. Rinse the champignons, cut into four parts.
5. Preheat a frying pan, pour in oil.
6. Place the mushrooms and onions.
7. Fry.
8. Transfer to a plate.
9. Place the thigh fillets in the pan.
10. Fry.
11. Grind the peeled garlic cloves.
12. Add the onion frying to the meat.
13. Pour in the cream and water.
14. Add garlic.
15. Season with salt, sprinkle with pepper. Mix.
16. Put out half an hour.

Turkey legs in soy-honey sauce

Delicate juicy turkey legs will not leave anyone indifferent.

Ingredients:

• turkey drumstick - 6 pcs.;
• seasoning for poultry;
• honey - 7 tbsp. spoons;
• soy sauce - 6 tbsp. spoons;
• garlic - 6 cloves;
• salt.

Preparation:

1. Put the oven on preheating by selecting the 180 degree mode.
2. Rinse and dry the legs.
3. Sprinkle with salt. Grate. Salt must be done carefully. During the cooking process, soy sauce will be added, which contains salt.
4. Sprinkle with spices and pepper. Grate.
5. Leave to soak in spices.
6. Grate the garlic on a fine grater.
7. If the honey is candied, melt it. Pour into a bowl.
8. Add soy sauce. Place the garlic. Mix.
9. Take a baking bag. Spread on a baking sheet.
10. Place the legs, pour in the marinade, spreading evenly over the turkey meat.
11. Tie the package.
12. Put in the oven.
13. Cook for half an hour.
14. Pierce the bag in several places.
15. Cook for another 30 minutes.

Simple and tasty fillet in a slow cooker

Preparing turkey fillets is easy in a slow cooker. The dish turns out to be nutritious, light and tasty. Preparing quickly and easily.

Ingredients:

• soy sauce - 7 tbsp. spoons;
• turkey - 420 g fillet;
• sugar - 1 tbsp. spoon;
• sunflower oil;
• onion - 1 head;
• pepper;
• water - 7 tbsp. spoons.

Preparation:

1. Peel and chop the onion head.
2. Place in a bowl.
3. Set the "Baking" mode.
4. Set the time to 40 minutes.
5. Pour in sunflower oil. Fry for five minutes.
6. Add sugar.
7. Pour in the soy sauce.
8. Stir.
9. Put out eight minutes.
10. Cut the turkey into small pieces.
11. Place in a slow cooker, fry for 10 minutes, leaving the lid open.
12. After the specified time has elapsed, close the lid. Cook until you hear the timer signal, which will signal the end of the mode.

Bake the turkey in foil

Increasingly, turkey meat has begun to appear in the diet, thanks to its availability in stores. This option is suitable for everyday meals.

To make the turkey pulp juicy, bake in foil. The main point is not to overexpose the meat. It will take 25 to 60 minutes for the turkey to cook, depending on the size of the chunk.

Ingredients:

• turkey breast - 650 g;
• honey mushrooms - 170 g;
• spices;
• prunes - 120 g pitted;
• sunflower oil;
• dried thyme;
• pepper;
• onion;
• salt;
• garlic - 3 cloves.

Preparation:

1. Prepare the mushrooms. If the product is from the freezer, defrost it. Rinse and boil fresh mushrooms.
2. Slice.
3. Pour oil into the pan.
4. Heat up.
5. Place honey mushrooms, fry.
6. Chop the garlic. Add to mushrooms.
7. Put out 10 minutes.
8. Cut the onions into half rings.
9. Transfer to mushrooms. Sprinkle with thyme.
10. Put out three minutes.
11. Rinse prunes, cut into strips.
12. Transfer to a frying pan.
13. Wash the meat, dry it with a paper towel.
14. Sprinkle with pepper and salt. Grate.
15. Make an incision inside. Get a pocket.
16. Place the fry inside the resulting pocket. Secure with a toothpick.
17. Wrap in foil.
18. Place in the oven, setting the mode to 180 degrees.
19. Remove the foil after half an hour.
20. Leave for a quarter of an hour to brown.

Fragrant thyme is considered a staple in French cuisine. It improves the taste, gives the dishes a piquant bitterness.

Stew with vegetables

Try this cooking option, and your dinner will turn out to be light, hearty, and healthy.

Ingredients:

• turkey - 450 g;
• tomato - 2 pcs.;
• oregano;
• potatoes - 850 g;
• basil;
• sunflower oil;
• carrots - 1 pc.;
• garlic - 6 cloves;
• parsley - 20 g;
• onion - 1 pc.;
• zucchini - 1 pc.;
• cabbage - 250 g;
• bulgarian pepper - 2 pcs.

Preparation:

1. Rinse the turkey. Slice.
2. Place in a frying pan. Fry until golden brown.
3. Peel the carrots. Cut into rings.
4. Zucchini, if young, do not need to be peeled. Cut into half rings.
5. Chop the tomatoes into strips.
6. Chop the onion into cubes.
7. Peel the garlic, chop finely.
8. Chop the cabbage into strips.
9. Chop the parsley.
10. Peel and chop the potatoes.
11. Place the onion in a separate frying pan, fry until transparent. Place carrots with zucchini. Put out for three minutes.
12. Add bell pepper, tomatoes. Bring to readiness.
13. Place potatoes with cabbage in a pan with meat. Pour in water. Put out a quarter of an hour.
14. Combine the contents of two pans. Sprinkle with spices.
15. Pour garlic, herbs. Salt. Put out a quarter of an hour.

How to cook chops?

Despite the fact that the dish is very simple to prepare, the chops are of amazing taste with a unique aroma.

Ingredients:

• egg - 2 pcs.;
• turkey - 750 g fillet;
• fat sour cream - 120 g;
• ground allspice - 1 tsp;
• cheese - 160 g;
• salt - 1 tsp;
• corn starch - 1 tsp.

Preparation:

1. Rinse the meat. Beat off with a special kitchen hammer, covering with cling film.
2. Sprinkle with pepper. Salt. Grate.
3. Pour the eggs into a bowl. Add sour cream. Add starch. Mix.

Ingredients:

• turkey - 750 g;
• ground white pepper;
• salt - 1 tsp;
• greens - 50 g;
• garlic - 3 cloves.

Preparation:

1. Do not cut the fillet until the end, unfold. You should get a cake.
2. Beat back. Salt. Sprinkle with pepper. Grind.
3. Set aside for three hours.
4. Finely chop the garlic.
5. Chop the greens.
6. Place fillets on the surface.
7. Roll up roll. To prevent the product from falling apart, twist it as tightly as possible.
8. Wrap in foil.
9. Send to the oven.
10. Cook for an hour at 190 degrees.

Turkey meat is increasingly appearing on our tables. And this is not surprising, since the content of nutrients in turkey is much higher than in any other poultry. This is a dietary product that is recommended to be consumed by both adults and young children. Fillet is especially useful - it has a low fat content and almost no cholesterol, so you can eat turkey dishes every day without fear for your figure and general well-being.

Oven baked turkey fillet

Even a young hostess without special culinary skills can cook a beautiful and juicy turkey fillet in the oven. This is a great option for a dinner for two, after which you will get up from the table full, but without the feeling of overeating.

You will need:

• turkey fillet - 1000 g;
• 1 glass of fat-free kefir;
• juice of half a lemon;
• 3 ripe tomatoes;
• 200 g of any hard cheese;
• salt, spices - oregano, black pepper, basil.

Process:

1. Wash the poultry fillets under running water, dry with a paper towel and cut into portions.
2. To make the meat softer and faster to cook - beat it off a little with a kitchen hammer or the back of a knife blade.
3. Prepare the marinade: add salt and spices to kefir, pour in freshly squeezed lemon juice, mix everything and place the fillet parts. Marinating time - 1 hour.
4. Grease a thick-walled baking dish with sunflower oil and lay out the turkey. For juiciness, pour the marinade over the meat.
5. Preheat the oven to 200 degrees, cover the top of the mold with foil or a lid and send to cook for 40 minutes.
6. During this time, grate the cheese on a fine grater (this way it will melt better) and cut the tomatoes into thick rings.
7. After the required time, without turning off the oven, take out the form, remove the lid and put 2 - 3 slices of tomato on each piece. Sprinkle generously with cheese on top.
8. Return the mold back and, without covering it with foil, let it bake until a cheese crust for 10 - 15 minutes.

Multicooker recipe

Do you want to surprise your loved ones with an unusual dish, but you feel sorry for wasting precious time on cooking? Then try to make an original recipe for turkey fillet with onion sauce. And the multicooker will help you with this.

Ingredients:

• turkey fillet - 700 g;
• 4 medium onions;
• 1 carrot;
• soy sauce (classic) - 50 ml;
• odorless vegetable oil - 2 tablespoons. spoons;
• fresh herbs - parsley, dill.

Process:

1. Cut clean and towel-dried meat into thin strips and beat lightly.
2. Prepare the filling: peel the onion, cut into thin half rings. Wash and chop the carrots on a grater with medium cells.
3. Put everything in the multicooker bowl.
4. Pour vegetable oil and soy sauce there.
5. Mix everything thoroughly and arrange the fillets so that the liquid covers all the pieces.
6. Turn on the "Extinguishing" program for 50 minutes.
7. In the middle of the cycle, pause, open the multicooker, add fresh herbs to the contents and continue the process.
8. After the beep, let the dish brew for 15 minutes and you can call to the table.

Turkey in onion sauce turns out to be very tender and aromatic. It goes especially well with fresh vegetables and toasted toast.

How to cook delicious turkey fillet in a pan?

There are a lot of recipes from turkey fillets in a pan. But, perhaps, one of the most unbeaten chops in a crust of oatmeal. The dish is very interesting and will immediately attract attention on any festive table.

Take:

• 1000 g fillet;
• 2 fresh chicken eggs;
• 1 medium onion;
• 3 spoonfuls of mayonnaise (67% fat);
• 2 tablespoons of oatmeal (finely ground);
• salt, pepper, vegetable oil for frying.

Process:

1. Cut the pulp into plates about 1 cm thick and beat.
2. Peel the onion and grate or grind in a food processor.
3. Beat two eggs a little, add onion gruel, salt, pepper, and mayonnaise.
4. Place the chops in the mixture and leave to soak for half an hour.
5. Pour the oatmeal onto a separate plate.
6. Take out the fillets one by one and bread in the flakes so that they completely cover the surface of the meat.
7. Dip the pulp into a deep frying pan with heated vegetable oil and fry on both sides.
8. When the breading is well browned, reduce the heat and simmer the chops a little under the lid closed so that the inside is also completely cooked.

Advice! Some of the flakes can be replaced with plain wheat flour, and for a denser crust, make a double batter, several times lowering the meat alternately in a liquid and dry mixture.

Foil baking recipe

Fillet baked in foil is a versatile dish. They can both diversify your daily lunch or dinner, and cut them into sandwiches for a snack at work or take with you to a picnic.

Products:

• turkey fillet - 1200 g;
• 100 g butter or 2 tablespoons. tablespoons of olive;
• 5 cloves of garlic;
• salt (for marinade) - 3 tablespoons. spoons;
• spices: rosemary, dried basil, ground pepper, thyme, marjoram - mix to your liking or purchase a ready-made mixture of "Provencal herbs";
• 3 liters of clean water.

Process:

1. Put the clean, uncut turkey pulp in a whole piece in a deep bowl and cover with salt water (3 spoonfuls per 3 liters of liquid). Leave the bird in this state for two hours.
2. After a while, remove the fillets and pat dry. It is not necessary to wash the meat after the salty "bath".
3. Make cuts and place a chunk of fresh garlic in each cut.
4. Stir all the spices and rub the turkey thoroughly with the dry herbal mixture.
5. Grease a piece of foil with some butter or olive oil and transfer the fillet to it.
6. Top the meat with the remaining oil. Pack in foil and place in an oven preheated to 250 degrees.
7. In 20 minutes. turn off the heat and, without opening the door, leave to cool completely.
8. Turkey fillet baked in foil is ready.

Note! Experienced chefs advise never to cut open baked meat that you just took out of the oven. Be sure to wait until the product has cooled down at least a little - then all the juice will remain inside and the dish will turn out to be juicier and softer.

Turkey fillet recipe with vegetables

Turkey with vegetables is one of the favorite foods of nutritionists. The correct balance of carbohydrates and proteins, almost complete absence of animal fats and fresh light taste - what else is needed for a beautiful figure and good mood!

Prepare:

• turkey fillet - 700 g;
• young zucchini - 3 pcs.;
• young carrots - 3 pcs.;
• broccoli - 300 g;
• green beans - 200 g;
• leeks - 1 pc .;
• olive oil - for frying.

Process:

1. Wash the squash and carrots well and cut into cubes.
2. Blanch all vegetables except onions for 5 minutes. in boiling water, then discard in a colander and let the excess water drain.
3. Cut the turkey meat into cubes. Fry in olive oil, add the leek rings.
4. When the fillet is browned, put the vegetables in a saucepan, mix well with the fillet pieces, salt, sprinkle with black pepper, reduce the heat and simmer under the lid for about half an hour.

Advice! To make the dish more savory, add one teaspoon of fresh honey to the bird. The combination of the sweet honey aroma with the flavors of meat and young vegetables is simply delicious!

Tomatoes stuffed with poultry

This recipe will require the hostess to tinker a little in the kitchen, but the result will ultimately be beyond praise. Red poultry, such as a boneless, skinless turkey thigh, works best for this dish.

Products:

• thigh fillet - about 350 g;
• dense large tomatoes - 6 - 8 pcs.;
• fresh mushrooms (champignons) - 250 g;
• table provence - 1 table. spoon;
• mozzarella - 250 g;
• salt, seasonings.

Process:

1. Cut the fillet into small pieces or chop with a blender.
2. Peel the champignons, cut and fry in a little oil. Send the meat there.
3. Stir well, add salt and your favorite seasonings, and fry until tender.
4. Transfer the minced meat to another bowl, let it cool, add a spoonful of mayonnaise and stir well.
5. In ripe "fleshy" tomatoes, cut off the top and carefully remove the pulp with a spoon, taking care not to damage the walls.
6. Fill each tomato with mushroom and meat mixture, place on a greased baking sheet, cover with a mozzarella circle on top and bake at 160 degrees for 15 - 20 minutes.
7. As soon as the cheese is completely melted, and the skin on the tomatoes wrinkles a little - take it out immediately, the stuffed tomatoes with poultry are ready.

Sleeve baked with potatoes

Many housewives love to cook up their sleeves. With this method, you do not need to stain the dishes, everything is done quickly, and the food turns out to be more tasty - the juice and aroma of the products are hermetically sealed and remain inside the dish. No less successful is the turkey fillet baked with potatoes in the sleeve.

Take:

• 1 kg turkey fillet;
• 1 kg of young potatoes;
• 2 onions;
• 1 carrot;
• 2 table. tablespoons of sour cream or mayonnaise;
• 1 teaspoon mustard (not very hot)
• spices "To the bird";
• vegetable oil - 2 tablespoons. spoons.

Process:

1. Wash the meat and cut into portions.
2. Peel the potatoes, wash and cut into large wedges. Carrots - in cubes, onions - in rings.
3. Put everything in a bowl, pour with vegetable oil, add mayonnaise or sour cream, mustard, sprinkle with spices and mix.
4. Let soak for 30 to 40 minutes.
5. Transfer all food to a sleeve, pull tight on both sides, place on a cold baking sheet and place in a preheated oven.
6. Bake at 200 degrees for an hour.

Soup recipe

Poultry soup is always very satisfying and nutritious. If you want to slightly reduce the calorie content without sacrificing energy value, then cook the first course from the most dietary part of the carcass, and replace the potatoes with celery root.

Ingredients for four servings of soup:

• turkey fillet - half a kilo;
• chicken noodles - 200 g;
• 100 g fresh (or frozen) green peas;
• half a celery root;
• 1 carrot;
• fresh herbs, salt;
• olive oil for frying;
• filtered water - 2 liters.

Process:

1. Fry the turkey fillets cut into strips in olive oil.
2. Place the meat in a saucepan, cover with water and bring to a boil.
3. Peel and dice the carrots and celery.
4. Let the broth simmer for 20 minutes, salt and add vegetables to the bowl. Boil for 5 to 7 minutes.
5. Now it's time for noodles. Ideally, this should be a homemade product, but you can replace it with a purchased product. Place the pasta in the broth and simmer until tender over very low heat with the lid closed.
6. It is customary to eat such a soup from deep bowls, sprinkled with fresh chopped herbs on top.

Turkey meat pie

Baking pies is time consuming and requires some cooking skills. If you are still a beginner in the kitchen, but you really want to please your loved ones with homemade cakes, the easiest way is to make a jellied pie. Products for him need the most common, and cooking is not at all difficult.

For the test:

• half a liter of kefir;
• faceted glass of flour;
• 2 raw eggs
• granulated sugar - one teaspoon;
• a pinch of salt and baking powder.

For filling:

• boiled turkey fillet - 400 g;
• two boiled eggs;
• onion;
• a tablespoon of sour cream.
• seasonings, a little greenery.

Process:

1. First, prepare the filling - sauté the onion in vegetable oil, add the boiled fillet, disassembled into fibers or cut into small pieces.
2. Let the mass cool and add finely chopped boiled eggs, chopped dill, seasonings and sour cream. Mix well.
3. For the dough in a deep bowl, beat two raw eggs with salt and sugar, combine with kefir, add sifted flour and baking powder. The consistency should be like a pancake, so adjust the amount of flour until you get the “correct” result.
4. Grease the sides and bottom of the pie pan and pour out some of the dough.
5. Put all the filling on top and fill it with the remaining dough.
6. The oven must be preheated to a temperature of 180 - 190 degrees.
7. Place the dish in a hot oven and cook for about half an hour until a beautiful golden crust appears.
8. Wait until the cake has cooled down and you can start drinking tea.

Turkey fillet roll with herbs and garlic

Meat rolls were traditionally prepared for the festive table, because their elegant appearance with various fillings is always very popular with guests. No need to wait for the celebrations, prepare a turkey fillet roll with herbs and garlic, and your family will be in a festive mood.

Products:

• 1 kg breast fillet;
• fresh herbs - 1 bunch;
• 1 head of garlic;
• 100 g butter;
• 2 tablespoons of vegetable oil;
• salt pepper.

Process:

1. Cut a large piece of fillet so that you get a "canvas". Beat a little, salt, pepper, cover with cling film and leave for half an hour.
2. Prepare the filling - chop finely clean herbs, pass the garlic through a press, mix everything.
3. Place the filling on the meat, chop the butter and scatter the slices over the entire surface.
4. Roll up the roll, grease with vegetable oil, “wrap” tightly in foil and place in an oven preheated to 200 degrees.

Those who adhere to proper nutrition and monitor their weight do not have to deny themselves everything and switch exclusively to plant-based and low-calorie foods. In fact, you can afford both kebabs and dumplings, you just need to replace fatty pork with more dietary poultry meat.

For delicious dumplings you will need:

• minced turkey fillet - 300 g;
• raw onion - 1 pc.;
• flour - 500 g;
• egg - 1 pc.;
• water - 50 ml;
• salt, black pepper.

Process:

1. We prepare the dough in the traditional way - we mix the sifted flour with an egg and water until a soft plastic mass is obtained. We wrap it in foil and send it to the refrigerator for 15 - 20 minutes.
2. Mix the minced meat with finely chopped onion, salt and pepper.
3. Roll out the dough into a large layer about 2 - 3 mm thick and cut out circles in it with an inverted glass.
4. Place the filling in the middle of each of them so that you can freely pinch the edges. Connect the ends together - here you have a classic dumpling.
5. Boil the dumplings in salted water for 7 to 10 minutes, until everything floats to the surface.
6. Serve hot with sour cream and herbs.

White turkey meat is a hypoallergenic product, suitable for any age, contains a lot of potassium, magnesium and phosphorus. Knowing our recipes for how to cook turkey fillets deliciously, you can always feed your loved ones not only satisfying and varied, but also good for your health.

Turkey is a low-calorie meat, but only if cooked properly.

For many, boiled foods seem tasteless and commonplace.

But, most likely, just someone does not know the secrets of making excellent boiled turkey.

Boiled turkey - general cooking principles

Turkey takes longer to cook than chicken. It usually takes 1.5 hours for dark meat to be fully cooked, slightly less for small pieces and white meat. Never cook a soup carcass frozen. The broth will turn out cloudy and take on a not very beautiful color. The bird needs to be thawed, rinsed well, removed defects, and only then sent to the pan. The foam that forms during cooking must be removed, even if you do not plan to use the broth further.

For cooking, you can take any pieces of turkey: fillet and bone. For a dietary product, the skins with fat must be removed immediately. It is better to put meat in boiling water so that more nutrients are preserved and the taste is richer. There should not be much liquid in the pan, ideally it should barely cover the pieces. The meat is cooked at low boil over low heat.

As additives when cooking turkey, they use: onions, celery, carrots, roots, different types of peppers, garlic and other spices. Do not put tomatoes, lemon and other acidic foods in the broth that prevent the softening of meat fibers.

Recipe 1: Simple Boiled Turkey

The main recipe for boiled turkey with vegetables and spices. Meat cooked in this way can be used with any side dishes, sauces, as well as cook various dishes based on it. Can be used for hot and cold salads. You can cook both dark meat and brisket.

Ingredients

Turkey meat 1 kg;

Onion and carrots;

Bay leaf;

A spoon without a slide of salt;

2 cloves of garlic;

3 peppercorns.

Preparation

1. Boil 1.5 liters of clean water in a saucepan.

2. We wash the meat, if a large piece of fillet is used, then cut it into 3-5 parts, put it in boiling water.

3. Peel the onion and carrot, cut into 4-6 pieces and put them in a saucepan.

4. Cook for 50 minutes, add whole chives, peppercorns and bay leaf, salt.

5. Cook for 15 minutes, turn off the stove, remove the boiled turkey from the broth and use it as directed.

Recipe 2: Boiled turkey in a double boiler

Steam cooking allows you to get the most delicious boiled turkey, juicy and healthy, since no substances go into the broth. And to give the meat a special touch, you can marinate it in advance. All ingredients are taken in any quantity, according to your taste.

Ingredients

Pieces of turkey;

Salt, black pepper.

Preparation

1. Clean the chives, mix the black pepper with salt. You can use any spice mixture to taste, such as chicken seasoning.

2. In the washed and dried pieces of meat we make cuts and insert the chives, boneless in a salt mixture. The cloves can be cut into several pieces.

3. Put the stuffed turkey in a bowl, sprinkle with a mixture of salt and pepper, seasonings and leave to marinate for at least an hour.

4. Put the turkey in a double boiler and cook for 1-1.5 hours. The cooking time of the meat depends on the size of the pieces and the quality of the pieces.

Recipe 3: Boiled turkey with mushroom sauce

This dish proves that regular boiled turkey can be delicious and flavorful, especially when served with a mushroom and white wine sauce. This gravy goes well with both dark meat and breast, it goes well with vegetables, pasta, cereals. Therefore, it can be cooked in large quantities.

Ingredients

Turkey 1 kg;

2 onion heads;

Salt, pepper;

1 carrot;

0.15 kg of any fresh mushrooms;

70 ml of white wine.

Preparation

1. Put arbitrary pieces of turkey in a saucepan, add one coarsely chopped onion, carrot rings, bay leaf, pour boiling water, cook for an hour.

2. Peel the second onion, chop it in half rings. Cut the mushrooms into strips. We put everything in a separate saucepan.

3. Take out the boiled turkey, set it aside. We measure out 400 ml of broth, pour it into the onion with mushrooms and cook for an hour, at the end we salt and pour in the wine.

4. Cool the future mushroom sauce, then grind with a blender, add ground pepper to taste.

5. Fill the turkey slices with hot sauce (if desired, you can still heat it) and the dish is ready.

Recipe 4: Boiled turkey "Golden" in onion skins

A method of preparing an unusually beautiful and fragrant boiled turkey. Onion skins are used, the more there is, the brighter the meat will turn out. For the smoked flavor, liquid smoke is added, which can be purchased from the spice department. You can serve such a boiled turkey hot, but chilled fillet for slicing is especially tasty.

Ingredients

Onion peel;

Liquid smoke;

Seasoning for chicken.

Preparation

1. Put a large handful of onion husks in a saucepan, pour water, add salt at the rate of 1.5 tablespoons per liter. We put it on the stove.

2. As soon as the water boils, put the prepared fillet and boil for an hour. We take out the meat from the broth and cool.

3. Mix liquid smoke with chicken seasoning. We coat the boiled turkey with the resulting mass, wrap it in a piece of foil and remove the refrigerator for a couple of hours.

4. We take out, cut and serve.

Recipe 5: Boiled turkey pork in a bag

The recipe for homemade boiled turkey pork, in which all the juices are preserved. Another advantage of this method is a small percentage of loss, the piece does not greatly decrease in mass, unlike cooking in the oven.

Ingredients

A piece of turkey fillet approximately 0.8 kg;

Slightly incomplete spoonful of salt;

Garlic cloves;

Pepper, spices.

Preparation

1. We stuff the turkey with garlic, rub it with salt, spices, put it in a plastic bag and put it in the refrigerator for pickling for a couple of hours, you can forget about it for the whole day or night, it will be even better.

2. We take out the bag, release all the air and tie it as tightly as possible so that the cellophane fits snugly around the meat.

3. Take the second bag and put the meat in it again, also tie it tightly.

4. We lower the workpiece into the pan. It is desirable that it is not very large in volume. Fill the bag with water and cook for about 90 minutes after boiling.

5. Take out the bag, put it on a plate and cut it. Inside it will be rich meat juice, which was released during the cooking process.

6. Cool the meat; if desired, rub the boiled pork with pepper or liquid smoke on top.

Recipe 6: Spicy boiled turkey in a slow cooker

It would seem that cooking boiled turkey meat in a multicooker is very simple, for this there is a corresponding program. But in fact, the meat is tastier and more tender if it is cooked on the "stewing" mode. And if you add spices to the turkey, it will turn out much better.

Ingredients

0.8 kg of meat, you can use pieces with bones;

5 peppercorns;

1 clove;

2 leaves of lavrushka;

A spoonful of fresh or dry adjika.

Preparation

1. If fillet is used, then it must be cut into 2 cm thick plates.

2. Put all the spices in the multicooker bowl, the turkey slices on top and pour in enough water so that it evenly reaches the meat.

3. We turn on the stewing mode for 2 hours, fillets can be cooked for less than 40 minutes.

4. We take out the finished boiled turkey and use it for its intended purpose. The fragrant and rich broth can be drained, poured over meat, or added to other dishes.

Recipe 7: Boiled turkey with cheese sauce

An unusually tender boiled turkey dish that can be served alone or with any side dish. If you wish, you can add ready-made mustard to the sauce and make the gravy spicy. Crushed turmeric is used to give the sauce a beautiful color.

Ingredients

0.7 kg fillet;

Bulb;

Bay leaf;

3 peppercorns.

For the sauce:

500 ml of broth in which the turkey was cooked;

A spoonful of flour;

100 g cheese;

30 gr. drain. oils;

A pinch of turmeric.

Preparation

Put the turkey in a saucepan, pour boiling water according to the meat level, throw the onion, pepper, bay leaf cut into 4 parts and cook until tender. Salt 10 minutes before the end.

Put butter in a frying pan, heat it, add flour and fry until golden brown.

Pour the broth into the pan, add spices and cook for 5 minutes.

Grind the yolk until white, add to the sauce, stir continuously.

Pour in grated cheese, turmeric. The sauce can be turned off or boiled until the cheese is completely dissolved, for an amateur.

Cut the turkey into slices, pour over the sauce.

Recipe 8: Boiled turkey in beer

For this boiled turkey recipe, it's best to use dark beer, but if you don't have one, then you can use a light one.

Ingredients

1 kg turkey;

0.1 kg of olives;

0.4 liters of beer;

A spoonful of flour;

A little oil;

Salt, pepper, dill.

Preparation

1. Put the turkey in a saucepan, boil until tender, add any spices if desired, as in the previous recipes.

2. We put a frying pan, turn on the stove, fry the flour in oil and add beer. Cook the sauce for 5 minutes.

3. Cut olives into slices, pour into sauce, add salt and pepper. We cook for another 2-3 minutes. At the end, add chopped dill.

4. Cut the boiled turkey into neat strips, put it on a dish and fill it with sauce.

Recipe 9: Boiled Turkey with Leeks

A feature of this boiled turkey dish is the sauce made from leek and boiled eggs, which is poured over the finished dish. It includes a fairly large amount of mayonnaise, which, if necessary, can be replaced with natural yogurt or made entirely with sour cream.

Ingredients

1 kg of turkey meat;

Onion;

2 cloves of garlic;

0.2 kg sour cream;

Pickled cucumber;

A spoonful of apple cider or wine vinegar;

Oil, salt.

Preparation

1. Boil turkey meat with onion, remove from broth.

2. Finely chop the leek, add sour cream, mayonnaise, chopped garlic, pour in vinegar. We mix.

3. Boil the eggs, take out the yolks, knead and send to the sauce. Finely chop the squirrels or three on a grater and also put them in the sauce.

4. We spread the boiled turkey, pour over the sauce.

If the broth after cooking the meat is not needed now, then you can pour it into containers and freeze it. It is useful for sauces, dressings and even whipping up soup.

For cooking turkey, you can use any spices for chicken, pork, beef. The bird goes well with them.

If you are not sure about the quality of the turkey, then it is better to cook it in a drain way. Bring to a boil, cook for 10 minutes, drain the broth. Fill the meat with new boiling water and cook according to the recipe.

Onions can be added to the broth without removing the husk. It will have a beneficial effect on the taste and color of the broth.

After the end of cooking, you do not need to immediately get the meat out of the broth. If it stands for half an hour, it will be juicier.

Delicious, quick and easy to prepare turkey dish.
4 slices of turkey fillet,
1/2 bunch of basil
100 g dietary cottage cheese or cheese,
1 tsp pepper
2 tablespoons of rast oil,
salt
Salt and pepper the steaks, make cuts in them for the filling. Mix basil with cottage cheese or cheese, pepper. Fill the steaks with the mixture and fry.

STUFFED TURKEY FILLET

400 gr turkey fillet,
2 apples,
100 gr prunes,
30 grams of butter,
1 tea a spoonful of sugar
3 table. spoons of wheat flour (for breading),
2 eggs and 3 tablespoons. spoons of milk (for a lezon).
For minced meat: peel apples, cores and seeds and chop into strips. Boil prunes, free from seeds and chop. Combine prepared apples with prunes, add sugar and stir.

Sprinkle the finely beaten turkey fillet with salt, put the minced meat in the middle. Roll up the fillet in the form of an envelope, breaded in flour, moisten in a lezone (beaten eggs with milk) and fry. Bring to readiness in the oven.
Serve the dish with a complex side dish, garnish with herbs.

TURKEY WITH CHAMPIGNONS AND PEPPER

500 - 700 gr turkey fillet,
500 gr champignons,
100 gr onions
3 bell peppers,
sunflower oil,
butter,
salt,
pepper.
Cut the turkey fillet into medium-sized pieces and fry in vegetable oil until tender. Then, separately from the turkey, fry the onion and mushrooms, cut into thin slices, in butter (it is better to cut along the mushroom). At the same time, in a separate frying pan in vegetable oil, fry the bell pepper, cut into 2X2 cm squares. It is desirable that the pepper be multi-colored. Peppers should be golden brown after frying, but not soft! Then mix everything in one container, and if the meat has cooled down while you were cooking mushrooms and peppers, heat the mixture. Serve with rice.

TURKEY TO HOLIDAY TABLE

Carefully remove the skin from the neck of the turkey carcass. Rub the turkey carcass with salt. Cut the suluguni-type cheese into large pieces and stuff the turkey with them, then sew up the carcass. Finely chop the onions and fry until golden brown. The whole liver (liver), carefully removing the gallbladder, finely chop and, together with a large amount of vegetable oil, add to the fried onion.

Prepare a side dish: chop the potatoes. Stuff the peel from the neck of the carcass with liver and fried onions. Melt the butter in a saucepan, pour a small amount on a baking sheet, put the turkey carcass on the baking sheet, put the skins sausage on top of the carcass, put potatoes on the edges of the baking sheet.

Add 1 teaspoon of honey to the melted butter, pour this mixture over the turkey to form a golden crust and cover it with a dry napkin or foil. Place the baking sheet with the turkey in the oven, preheated to 120 degrees, for about 2 hours. Until the turkey yields juice, pour melted butter and honey over it. While the turkey is in the oven, fry the pineapple slices in oil over low heat to decorate the turkey. Place the finished turkey on a dish and decorate.

JUICE ROAST TURKEY

Serves 4:
100g champignons,
0.5 bunch of green onions,
4 tablespoons of vegetable oil
salt, ground black pepper,
1 kg turkey breast
150g soft cheese
ground paprika,
3 cloves of garlic
1 sprig of rosemary
3 sprigs of thyme,
lemon wedges
Chop green onions and fry for 3 minutes with mushrooms in 2 tablespoons of vegetable oil, salt and pepper. Place on a paper towel. Wash the meat, slightly beat off, grate with spices, grease with cheese, put the onion-mushroom mixture on top, roll it up. Heat the oven to 175 °. Mix the remaining vegetable oil, salt, chop the ground garlic, ground black pepper and paprika and coat the roast with the mixture. Wash the spicy herbs, put on a roll and tie with culinary thread.

Put the roll on a deep baking sheet, after rinsing it with cold water, and set to fry for 60 minutes. Cut the finished roast into slices. Serve, garnished with lemon wedges.

Roast turkey is just as tasty when cold.

TURKEY WITH MUSHROOMS

Approximately 900 gr. turkey breasts,
2b chopped champignons,
2 bags of dry mushroom soup,
2-3b cream.
Cut the breast, salt and pepper. Mix dry soup with cream, and you can add liquid from the mushrooms, mix everything together, put in a mold, and bake in the oven, stirring occasionally. You can replace the turkey with pork - it turns out very tasty too!

AROMATIC RICE AND TURKEY FILLET

Heat 1 tablespoon of vegetable oil in a frying pan and fry 1 bunch of green onions for 1 minute, add 100 g of chopped mushrooms and fry for another 2 minutes. Add 1 finely chopped carrot, 400 g of turkey fillet, chopped into small pieces and fry for another 3 minutes. Then add 500 grams of cold, already cooked, rice, 4 tablespoons of soy sauce, 2 tablespoons of honey and 2 tablespoons of water. Fry, stirring occasionally, for 5 minutes. Garnish with coriander and serve immediately.

TURKEY FILLET WITH MUSHROOMS AND CHEESE

Turkey (fillet) - 400g;
cheese - 100g;
champignons - 300g;
salt,
pepper to taste;
vegetable oil - 2 tablespoons;.
For the sauce:
butter - 50g;
flour - 1 tablespoon;
white wine - 100ml;
cream - 100g;
white meat broth - 50ml;
egg (yolks) - 1-2 pcs;
lemon juice - 2 tablespoons

Cut the fillet into 4 slices about 1 cm thick, beat them off, lightly salt and pepper. Heat oil in a skillet and fry each piece on both sides. A golden crust should form.

For the sauce, sauté the flour in butter, then pour in the wine, cream and broth in a thin stream. Boil in a water bath with constant stirring for 10-15 minutes. Remove from heat and, stirring constantly, season with butter, egg yolks and juice of one lemon.

Put the turkey in an ovenproof dish, put the mushrooms cut into slices on top, pour over the sauce and sprinkle with grated cheese. Bake in a preheated oven for about 10-15 minutes under foil, after about 10 minutes without foil. As soon as a beautiful golden crust of cheese is formed, the mold can be taken out. Best served with fresh or boiled vegetables and dry white wine.

TURKISH IN BURGUNDIAN

500 g turkey meat
80 g margarine
2 tbsp. red wine
2 tsp starch
Thyme,
nutmeg,
salt pepper.

Cut the turkey meat into large pieces, season with salt and pepper, season with thyme and nutmeg and fry in margarine until golden brown. Pour in wine, cover and simmer until tender. Thicken the sauce with starch and season to taste. Serve with vegetables or pasta.

TURKEY BEEF STROGANOV

Turkey fillet - 300 g,
butter - 4 tbsp. l.,
green onion,
cream - 1 glass
starch - 1/2 tsp,
saffron - a pinch, salt.

Cut the turkey fillet into strips, fry in a decent amount of vegetable oil (five minutes), season with salt and lightly pepper. Remove the meat from the pan, pour the cream into the pan, add the saffron and green onions. While stirring, bring to a boil. Dilute half a teaspoon of starch with a little cold water and add to the sauce. Bring to a boil, put the meat in the sauce and keep on low heat for 3-4 minutes. Serve with noodles.

CHEESE TURKEY ROLLS

Turkey fillet - 400 g;
processed cream cheese - 1/2 small jar;
salt, ground black pepper - to taste;
vegetable oil for frying;
meat broth (or vegetable) - 1/2 cup.

Cut the turkey fillet along the fibers into slices about 1 cm thick, beat lightly, season with salt and ground pepper. Spread a layer of melted cheese on each fillet slice. Roll the slices into rolls and stab them with toothpicks or tie them with threads.

Heat vegetable oil in a frying pan, place rolls and fry until golden brown. Pour broth into the pan, reduce heat and simmer for about 10 minutes. Ready-made rolls are best served with fresh vegetables and mashed potatoes.

TURKEY SCNITZEL IN ALMOND CRUSH

Serves 4:
4 slices of turkey fillet (200 g each),
salt,
ground black pepper,
2 tbsp flour
2 eggs,
8 tbsp crushed almonds
2 heads of shallots,
2 tomatoes,
400 g green beans
1 tbsp butter,
thyme,
100 ml vegetable broth,
ground nutmeg,
1 tbsp ghee.

Wash fillets, dry, salt and pepper. Beat eggs. Dip the pieces of meat first in flour, then dip them in eggs, and then roll in almond crumbs. Press down lightly on the breading. Peel and chop the shallots and tomatoes. Lightly fry the shallots in butter, add the beans, thyme, broth and simmer for 8-10 minutes. Season with salt, pepper and nutmeg.

Heat the ghee and fry the fillet pieces in it for 3 minutes on each side. Add tomatoes to the stewed vegetables and, after heating them slightly, season again. Serve with the turkey.

BAKED TURKEY IN OIL

Serves 4:
1 onion, halved
1 lemon, halved
5.4 kg gutted turkey,
225 gr. butter
Filling:
110 g butter,
2 onions, finely chopped
225 grams of bread crumbs
110 grams of cooked chestnuts, finely chopped
110 g dried apricots, finely chopped,
50 g fresh herbs (parsley, chives, tarragon)
Gravy:
2 tbsp plain flour
750 ml broth

Preheat the oven to 190 ° C. To make the filling, melt the butter and fry the onions. Remove from heat and stir with bread crumbs, chestnuts, dried apricots and herbs.

Season, let cool. Place the onion and lemon in the turkey. Fill the neck with the cooled filling (all leftovers can be rolled into balls and baked around the turkey). Weigh the turkey and calculate the cooking time. Place the bird in an oven dish, brush with oil and season. Put in the oven, cover loosely with foil if it starts to burn on top. Water the turkey with juices every 15 minutes for the last 30-45 minutes. When ready, transfer to a dish, cover loosely with foil and leave for a few minutes. Save the juice from the mold for gravy. To make the gravy, remove the fat from the dish where the turkey was baked and put it on medium heat. Add flour and mix with juices. Gradually add broth, whisking, bring to a boil and simmer for a few minutes. Season.

TURKEY FILLET WITH MUSHROOMS IN SOUR CREAM

Delicious, quick and easy to prepare dish.
500 gr. turkey fillet,
200 gr. any mushrooms (you can champignons, oyster mushrooms, dried mushrooms),
2 large onions,
1 teaspoon of table mustard,
sour cream pack 200 gr

Cut the turkey fillet into small cubes. Fry the fillet with onion in butter, put the onion when the fillet is slightly fried, then add mushrooms, salt, pepper, spices, mustard, fry until tender, 10 minutes. Transfer the almost finished dish to a saucepan or you can leave it in a frying pan, pour sour cream and stew under the lid literally 5 minutes. The dish is ready. Serve with rice, mashed potatoes, boiled potatoes, vegetables

Jewish sweet and sour turkey

Ingredients:
Turkey meat - 1 kg
tomato puree - 3 tbsp. l.
onion - 3 onions
garlic - 5-6 cloves
potatoes - 4 pcs.
prunes - 400g
broth - about 1 cup
honey - an incomplete tablespoon
ground ginger - 2 tbsp. l.
table vinegar - 2 tsp
sugar - to taste
allspice, bay leaf - to taste
cognac - 3 tbsp. l.

Rinse the meat in cold water, cut into small pieces, salt, fry in vegetable oil until a crust forms, then transfer to a saucepan, pour broth and simmer.
Rinse potatoes, peel, boil, cut each potato into 4 parts.
Fry chopped onions, garlic, ginger in vegetable oil, add sugar, vinegar, tomato paste, honey, keep on fire for a few minutes, add brandy, stir and immediately remove from heat.
Add this mixture, potatoes, prunes, black pepper, bay leaf to the meat stewed for 45-60 minutes and put in a preheated oven to simmer under the lid until tender.

Hungarian turkey salad

Ingredients:
300 g of boiled poultry, 200 g of red bell pepper (paprika), 150 g of hard-boiled eggs, 50 g of strawberries or raspberries, 300 g of mayonnaise.

Cut the meat into small pieces.
Pepper seeds and cut into strips.
Cut the eggs into 4 pieces. Mix all products with mayonnaise, lightly salt.
Do not add spices.

Chikhirtma turkey

Chikhirtma - egg-based poultry soup. This base makes the liquid part of chikhirtma much more thickened than that of kharcho, and also gives the soup a unique flavor. However, in chikhirtma, vegetable and cereal thickets are completely absent. Preparation of broth is generally similar to preparation of broth for kharcho, but has its own characteristics. According to the composition of spices, chikhirtma differs from kharcho by the presence of mint and saffron and the absence of suneli hops. The rest of the spicy herbs are basically the same, but in general, the aroma and taste of chikhirtma are sharply different from other Georgian soups.

Ingredients:
1.5 liters of water, 1-1.5 kg of turkey meat, 2-3 eggs (preferably only 3-4 yolks), 4 onions, 1 tbsp. spoon of butter or ghee, 3 teaspoons of corn or wheat flour, 0.25 cups of lemon juice, 2 tbsp. tablespoons of cilantro greens, 1 celery (root and herbs), 1 parsley (root and herbs), 10 black peppercorns, 0.5 tsp of cinnamon, 1 tbsp. a spoonful of basil, 0.5 tbsp. tablespoons (seeds) of coriander, 0.5 tbsp. spoons of dill, 5-6 saffron stamens or their infusion in a spoon, 1 tbsp. spoonful of mint greens.

Pour whole turkey meat with 1.5 liters of cold water and cook over medium heat for no more than half an hour (if the bird is not old), and then cut into pieces and fry, or, if it is young, do not boil at all at first, but immediately fry with oil and finely chopped onions, not allowing them to brown until browned. Then strain the broth, put the turkey in it again, add salt, put pepper and, while the meat is brought to full readiness, prepare the egg-acid mixture.
When the mixture is ready, remove the turkey from the broth.
Then remove the broth from the heat and add the egg-acid mixture carefully and gradually into it, stirring the chikhirtma with a wooden spoon all the time.
Simultaneously introduce the spices and, while continuing to stir, put the broth on low heat again and warm it up, not letting it boil.
Before serving, put the meat back in the broth and heat it for 2-3 minutes.

Egg acid mixture.
Beat eggs or egg yolks, add 1-2 teaspoons of flour 0.5 cups of warm broth to them, stir, add lemon juice, stir again.

Turkey benefits:

Turkey meat is very similar to chicken meat. This is the lowest calorie, but very nutritious meat due to the fact that it contains easily digestible proteins and fats. There is very little cholesterol in turkey meat - 74 mg per 100 g. It is rich in iron, selenium, magnesium, sodium (which is why when cooking turkey it can hardly be salted) and potassium. There is as much phosphorus in turkey as in fish. Turkey also contains vitamins: PP, B6, B12, B2 and essential amino acids. Turkey meat does not cause allergies, it is recommended to give it to children.

Low fat content
100 grams of baked skinless turkey has 155 calories and only 1.7 grams of fat.

Only turkey meat contains so many essential vitamins.
Turkey meat contains B vitamins that help convert carbohydrates into energy and improve food absorption. Especially high in vitamin B12, which is essential for red blood cells and prevents anemia. An average serving of turkey provides 60% of the daily requirement of vitamins.

Turkey Meat Contains Vital Minerals
Turkey is a rich source of zinc, which boosts immunity, promotes proper absorption of fats, proteins and carbohydrates. And also contains a lot of phosphorus, potassium, magnesium. Dark meat contains a significant amount of iron.

Turkey meat is high in protein
100 grams of turkey meat contains 22.6 grams of protein, which is approximately half the daily value for humans. Also, turkey meat contains the necessary amino acids in the necessary proportions for our body.

Turkey is the only type of meat that does not cause allergies.

It is ideal for baby food, especially for children who have a problem with certain types of food.

Turkey is a great source of protein
it gives us more energy than any other meat. Turkey is a source of phosphorus, it is not less than fish. The turkey is rich in PP vitamin. Its deficiency causes vitamin deficiency, cellulite, as well as disruption of the activity of the cerebral cortex.

Turkey is high in tyrosine, an amino acid that increases dopamine and norepinephrine levels in the brain, which in turn stimulates brain activity.

Turkey is useful primarily for women, especially those who closely monitor their weight. Since this meat has the least calories. 100 grams of boiled turkey contains 60 kcal. It also contains practically no fat. And on top of that, this meat guarantees you great tooth enamel and a beautiful smile. No wonder our mothers and grandmothers say that turkey does not age. This meat is also necessary for the stronger sex, as it stimulates the work of the heart and blood vessels! Be sure to feed the meat of this bird to children. Doctors have proven that it enhances immunity and does not cause allergic reactions.

Myoglobin is a protein that contains oxygen in muscle tissue. He is responsible for the color of the meat. The more myoglobin in muscle tissue, the darker the meat. Turkey meat contains less myoglobin in its cells than beef or pork. This explains the lighter color of the meat. The amount of myoglobin depends on the load on the muscles. The greater the load on the muscles, the more myoglobin, and, accordingly, the darker the meat.

Turkey has both light and dark meats.
These types vary in taste. The turkey breast and wings are usually light, very tender and taste like veal. Dark meat - thigh, drumstick - has, on the contrary, a more intense taste, similar to that of game.

Turkey is the best example of a main dish, and contains all the vitamins found in fruits, vegetables, grains, dairy products, and essential protein. Combining low-fat and fiber-rich foods can help reduce heart disease and cancer, so there's nothing better than veggie turkey.

The turkey can be called a bird of happiness: turkey meat increases the production of the hormone of good mood - serotonin. Probably, it is this quality of it that made the baked turkey be recognized as a real Christmas dish.

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

Low-calorie turkey meat, with a smooth fibrous structure and low fat content, has a rightful place in many modern health and wellness diets.

Regular consumption of turkey meat is recommended for pregnant and lactating mothers, since it contributes to the saturation of the body with the necessary vitamins (A, E, K, F of group B), numerous microelements (potassium, magnesium, sodium, iron, selenium, manganese, iodine).

Phosphorus, in an amount of 100 g, is almost like in fish. The high protein content found in turkey meat is beneficial for children and middle-aged people, but has its limitations for older people.

Turkey meat is universal, it can be cooked in any usual way - boil, fry, smoke, bake, cook minced meat for cutlets or meatballs. Turkey goes well 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 as follows: 195 kcal. - boiled fillet; 285 kcal - meat fried in oil.

Features of the selection and preparation of turkey

At the supermarket (or market), it is best to choose chilled beaten poultry. Ice cream meat loses some of its flavor and juiciness. To choose a fresh, young turkey, just follow these simple rules:

• pay attention to the color of the meat: the carcass of a really fresh turkey has a pink shade of gray; the legs and thighs of the bird should be significantly darker than the breast (since this is red meat);
• in a young turkey, the brisket bone ends in cartilage rather than hard bone; press on the top edge of the carcass;
• if the market has doubts about the quality of the turkey, lightly light the skin of the carcass with a lighter - if the meat is treated with antibiotics, a pungent smell of rubber will appear.

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

• the older the bird, the darker its fat;
• there should be no build-up of ice on the carcass;
• the carcass should not be bruised or stained (this is evidence of repeated defrosting).

Turkey meat is dietary meat, it has a rather 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 in this meat, the dishes are tasty even with the minimum use of table salt.

How to bake a whole turkey in the oven

As soon as it comes to a whole baked turkey, associations with Thanksgiving, the celebration of Christmas, and a cheerful festive feast immediately come to mind.

Let's start with the products:

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

Cooking a festive dish will take about 8 hours, but the hostess will be free part of this time (pickling - 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 saturated, it should be marinated in advance, at least 2 hours in advance (with an approximate weight of a carcass 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. Liberally grease the turkey with marinade (outside and especially inside), leave to marinate.

Wash apples, cut into 4 slices, peel of seeds and partitions. We put them around the carcass, right into the marinade. After the specified time, tightly stuff the bird with apples, connect and fix the edges of the skin with wooden toothpicks.

Preheat the oven well first. We cover a deep sheet with foil, put the carcass stuffed with apples on it, pour 2.5 cups of water, completely cover the turkey with foil. We put the roast in the oven for 3 hours.

Turkey fillet dishes: simple and delicious recipes

Turkey fillet cooks quickly, goes well with a variety of foods, while containing a minimum of calories. The use of turkey fillets in the festive menu allows you to at least slightly reduce the total calorie content of the feast.

Festive turkey fillet salad with feta balls

An original new salad will certainly decorate the festive table. It looks great on a large platter, and when served individually. Prepare the required ingredients (for 8 servings):

• 350 g turkey fillet;
• 200 g feta cheese;
• 100 g of wheat croutons with garlic;
• 150 g thick mayonnaise;
• 2 tangerines;
• 1 forks of 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 of olive oil.

The salad is prepared for 40 minutes, the calorie content of the dish is 210 kcal.

Cheese balls can be prepared in advance. All that remains is to cut vegetables, fry the meat, collect and season the salad.

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

Cut the fillet across the fibers, in small cubes. For the marinade, combine 20 g of soy sauce, 40 g of olive oil, 10 g of sesame seeds. We send the turkey cubes to the marinade for 20 minutes.

At this time, we will prepare the vegetables. Wash and dry lettuce leaves, wash and peel 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, we will peel 1 tangerine, disassemble it into slices, remove all films.

Refueling. Add 20 g of soy sauce, chopped chives, black pepper to mayonnaise. Squeeze out the juice of one tangerine. Mix gently.

Preheat a frying pan, fry the turkey pieces in the remaining olive oil (over medium heat). The main thing is not to overdry.

Put vegetables, salad, turkey on the dish. Decorate with croutons, tangerine wedges and feta balls, sprinkle with sesame seeds, pour with dressing.

Turkey fillet with pineapple and cheese in the oven

Chops are always honored. This recipe invites 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 pineapples (preferably in rings)
• 5 g dry ground ginger;
• 10 g curry;
• 70 g cream 33% fat;
• 300 g of simple cheese;
• 25 g of salt.

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

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

Cover the sheet with foil, measure out the second layer of foil to close the chops on top. We rub the cheese on a coarse grater, open the pineapples. Salt the chops on both sides, put them on a sheet. Pour cream over each chop. Put pineapple rings on top, sprinkle with grated cheese.

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

How to deliciously cook a turkey thigh with potatoes

A significant plus of the proposed recipe is that the side dish and the festive meat dish are prepared simultaneously, without much involvement of the cook, on one sheet in the oven. The task of the cook is the preparatory stage, and then only to keep an eye on the process, pouring aromatic juice on the roast. You will need the following products (for 6 servings):

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

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

Wash your thigh well and pat it dry with a paper towel. Without disturbing the outer skin, we make several punctures in the thigh with a sharp thin knife for deep penetration of the marinade.

In this recipe, not only meat, but also potatoes will be marinated before baking. We will cook different marinades, since there are 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. Combine thyme, rosemary (no tough twigs) and some of the hot red pepper (50 g) with butter (mild). Add chopped garlic, salt, finely chopped onions, and some vegetable oil (80 g), mix well.

Brush the marinade liberally on the turkey thigh. It's just great if the spicy sauce is poured into the prepared punctures. Done, leave the meat to marinate for 1 hour.

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

Brush 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 ahead of time to get really hot. Place the thigh on a large sheet, send it to the oven. The meat will be ready in an hour.

Forty minutes is enough for potatoes, we will add them after 20 minutes, pre-salting. During baking, the turkey should be watered with melted fat on top as often as possible (3-4 times).

Ground turkey recipes

Minced meat can be cooked by yourself, or purchased ready-made. The most successful option is to buy chilled meat in the supermarket where the purchased meat is twisted for free with an industrial meat grinder. The buyer saves his time, while he is always sure of 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, therefore they do not contain carcinogenic substances. To make 10 cutlets, you will need (for 5 servings):

• 600 g minced 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 of onions;
• 25 g salt;
• a pinch of ground black pepper.

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

Turn on the oven immediately so that it preheats well. Peel and wash vegetables. Wash greens, dry with a towel, chop finely. 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. Beat the egg lightly with salt and black pepper.

Add the beaten egg, chopped vegetables and chopped herbs to the minced meat. Knead the minced meat thoroughly with your hands, in much the same way as you usually knead the dough. The minced meat should fall behind the hands.

Cover the sheet with parchment. Form patties and place on a sheet. We put the baking sheet 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

From the finished turkey minced meat, a juicy roll with a filling is obtained, which is good both hot and as a cold snack. You will need:

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

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

We turn on the oven immediately. Break the egg into the minced meat, add black pepper and salt. Pour in semolina, mix well. Peel the apple, seeds and partitions. Cut into thin strips. Cut the prunes into thin slices.

We spread the minced meat in an even layer of 1.5 cm on the foil moistened with water. We form a rectangle 30 × 40 cm in size.Place the filling along the long side, carefully wrap the roll with foil.

Gently spread the roll on a sheet covered with foil, 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 brown the roll.

What to cook with turkey liver

It is worth making a delicate pate from turkey liver, which children really like. You will need a minimum of products:

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

The cooking time is 45 minutes, plus a couple of hours for solidification. 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. Put the vegetables in a saucepan with a thick bottom (or a rooster), then the liver.

Pour halfway with water, add allspice and salt. Put on medium heat, wait for a simmer and remove the foam. Reduce heat to low, simmer liver with vegetables for another 25 - 30 minutes under the lid. Turn off the gas and open the lid to cool the liver a little.

Scroll the hot stewed liver together with vegetables through a meat grinder. The onion can be squeezed out slightly beforehand. Stir the pate, add black pepper, gently add soft butter to the pate. We send the finished pate to freeze in the cold.

Cooking turkey meat is easy, this product gives a wide field for the culinary imagination. Here are a few tips to make your 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 from turkey fillets (or minced meat), it is preferable to use butter and sweet milk cream (the dish will turn out to be juicy);
• if according to the recipe it is necessary to add vegetables to the minced meat, it is better to grind them using a meat grinder mesh with minimal holes.

Bon Appetit!

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