What to cook with turkey meat. Culinary recipes for turkey fillet dishes - easy, tasty, healthy

Turkey can be considered one of the best types of dietary meat.
Turkey meat is rich in vitamins, proteins and other useful microelements; It is low in cholesterol and is easily absorbed by our digestive system. Turkey is especially useful for hypertensive patients: due to the sufficient amount of sodium in its chemical composition, the meat does not need to be salted during the cooking process. After all, as you know, salt increases blood pressure. Constant consumption of turkey helps prevent diseases such as osteoporosis, osteochondrosis, arthrosis, iron deficiency anemia, since the meat contains a high content of calcium and iron. Turkey is recommended to be included in the diet of almost everyone; the meat of this bird has no contraindications.

Turkey can be cooked in different ways. It is delicious boiled, fried, stewed, baked. The turkey is steamed, stuffed with mushrooms and other fillings, made into delicious cutlets, pates, filling for pies and dumplings, and preserved for future use. Turkey meat is suitable for salads, soups, aspic, and sirloin is suitable for chops. Turkey eggs and its offal - liver, heart, ventricles - are also eaten.

You need to boil a young turkey (chicken) for at least 30 minutes, an adult bird - from one and a half hours, fry and bake - for at least two hours. In order for the meat to be juicy, during the cooking process it is periodically poured with rendered fat, as well as sour cream and sauces. Turkey recipes are very varied. Its tender meat goes well with vegetables, beans, mushrooms, and cereals.

Turkey meat is no more difficult to prepare than any other bird. Wings baked with spices are very tasty. It will take no more than 5 minutes to prepare the products; everything else happens in the oven.

If you want something light, dietary, but at the same time filling and meaty, cook turkey with champignons. But don’t just fry it, but simmer it in a white, delicate creamy sauce. The taste is simply magical!

Turkey meat is considered one of the best - tender, tasty and healthy. It turns out especially appetizing if baked in the oven with some sauce. Then even a slightly dry fillet will be juicy.

Turkey fillet is a rather dry meat, so for its preparation you need to choose recipes very carefully. Stuffed with apples and prunes, the fillet baked in foil always turns out juicy and tasty.

Don't know what easy and nutritious meal to prepare for lunch? Cook rice soup with turkey and vegetables. Despite the simplicity of the recipe, this first dish turns out very tasty.

Tiffany's recipe for an amazingly delicious layered salad will appeal to those who are looking for an original and bright idea for a festive feast. Prepared in a matter of minutes, it turns out nutritious, healthy, satisfying.

Did you know that dry and bland turkey fillet can be cooked incredibly delicious? Stew the turkey with vegetables in a slow cooker and enjoy the juicy meat soaked in vegetable gravy.

Stewed turkey with carrots and onions is a delicious home-style dish that is suitable even for a holiday table. The cooking process is simple, but you will hear the most enthusiastic reviews from household members.

Among the simple, unsophisticated, but tasty recipes, I would like to mention a soup made from turkey drumsticks and vegetables. The soup turns out rich and healthy - the best dish for dietary nutrition.

Prepare turkey casserole with crispy puff pastry and please your loved ones with a tasty, satisfying and unusual dish. It is relatively simple to prepare and does not take long, and the result, without a doubt, will exceed all expectations.

I spotted this recipe for turkey casserole with vegetables on TV in the “Test Purchase” program. It was about sour cream, and then the nutritionist suggested preparing a low-calorie turkey casserole with vegetables...

Dedicated to all lovers of a generous slice of boiled pork! Of course, a piece of natural meat will always be better than sausage or even ham from the store. If only because we know exactly how it is prepared and from what. More...

If you love poultry dishes, then you have probably already tried dozens of recipes in your kitchen. Chicken in the sleeve, duck with apples, baked goose - it would seem that what could be tastier? But...

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Try to please your household and guests with incredibly tasty, juicy and very tender cutlets made from chopped turkey meat. If you don’t have turkey fillet in your refrigerator, you can safely replace it with regular chicken fillet. ...

Questions about how to cook turkey breast tender and juicy are natural when dealing with such a lean meat. Turkey fillet, although it is high in protein, contains absolutely no fat, and therefore is very difficult to eat, especially if you cook it incorrectly. We will reveal the secrets of preserving the juiciness of the bird in the following recipes.

How to keep your turkey tender and juicy?

The most obvious way to add juiciness to a dish is to add fat to its composition. Yes, this is not the most pleasant option for those who eat turkey while on a diet, but it’s perfect as a dinner dish.

Ingredients:

turkey fillet - 1.2 kg;
- 45 g;
lemon - 1/3 pcs.;
garlic - 1/2 head;
dry white wine - 180 ml;
thyme sprigs - 4-5 pcs.

Preparation

Before you can make turkey fillet tender and juicy, you need to prepare it. After rinsing the pulp, it is cleaned of possible films and veins, dried and rubbed with oil. We will use flavored oil rather than regular oil (it can be prepared for future use and stored in the freezer). For it, the soft butter itself is ground with a pinch of salt, lemon juice, garlic puree and thyme are added. The resulting mixture is distributed over the dried fillet and placed on a baking sheet. The bird is poured with wine on top, and then baked at 200 degrees for half an hour.

Another guarantee of juiciness of the bird is foil or a baking sleeve. Together with oil, this technology will help retain maximum meat juice and preserve the softness of the bird.

Ingredients:

Preparation

Dry the washed turkey fillet and then rub with a mixture of salt and paprika and hot sauce. You can leave the piece to marinate for half an hour, and if you don’t have time, then rub it with soft oil right away and wrap it in a sheet of foil.

Cooking for this recipe takes place in stages: first, the meat quickly sets into a crust on the outside, while retaining all the juice inside, and therefore the bird is placed in an oven preheated to 210 degrees. Since the meat is delicate, the temperature is immediately lowered to 180 and baked for another 45-55 minutes. It is better to check readiness with a thermometer (not higher than 73 degrees). The finished piece is removed from the foil and then left at room temperature for 10 minutes before slicing.

Both first and second courses are prepared from turkey breast.

This meat is perfect for salads, pies and snacks. In addition, turkey breast is considered a dietary meat that does not contain cholesterol.

If you cook it incorrectly, it will turn out overdried, hard and will lose all its beneficial properties. Making the dish juicy and tender is not difficult.

Turkey breast - general cooking principles

You need to defrost the turkey in warm water, changing it periodically.

The breast can be fried, stewed, boiled, baked and smoked.

It is better to cook the turkey no longer than the time indicated in the recipe. This way it will be easier to maintain its juiciness and it will not dry out.

Before cooking, the meat should be thoroughly washed, removed, and dried.

You can add any spices to prepare a turkey breast dish.

Before baking, it is better to divide the breast into several parts.

When frying turkey chops, remember to turn them over.

Turkey breast rice soup

Ordinary rice soup cooked with turkey meat broth turns out to be as dietary as possible. This dish can be served even to small children.

Ingredients:

430 g turkey breast;

one onion;

three medium potatoes;

one carrot;

half a small glass of rice;

salt and pepper;

2 liters of water.

Cooking method:

Wash the turkey and cut into large pieces.

Then place it in a saucepan and fill it with water. Cook for 40 minutes. As soon as the water boils, add salt.

While the meat is cooking, peel and chop the vegetables. Potatoes and onions - in cubes, and carrots - in strips.

Carrots and onions can be added to the meat after 40 minutes. After some time, add potatoes and rice, washed several times.

After adding all the vegetables, the soup will cook for another 15 minutes. Eight minutes before readiness, add herbs and pepper.

Serve the finished soup in deep bowls. If you wish, you can add sour cream to the soup.

Turkey breast with canned pineapple

The dish combines all ingredients perfectly. Pineapples give the turkey a sweet taste, and ginger adds a little bitterness.

Ingredients:

two pieces of turkey fillet;

one can of chopped canned pineapples;

spoon of potato starch;

a couple of spoons of soy sauce;

half a small glass of olive oil;

a pinch of ground ginger;

Cooking method:

Cut the breast into thin strips.

For the marinade, mix soy sauce, a little salt, pepper, half the starch and olive oil in a bowl.

Soak the meat thoroughly in the marinade.

In the remaining oil, fry the turkeys on both sides, 3 minutes each. The meat should turn white and brown.

Add pineapples and a little water to the breast. Cover the pan with a lid and simmer for 15 minutes.

Mix 1/3 of the pineapple juice from a can with water, starch and ginger. The result should be a slightly thick sauce. Pour it into the pan and cook the turkey for another 5 minutes.

Serve the dish hot with sauce poured on top.

Turkey Breast Salad

A simple and delicious salad for a light dinner. It is advisable to serve it immediately after preparation.

Ingredients:

240 g turkey breast;

¼ part cucumber;

one sweet pepper;

head of lettuce;

oil (olive or vegetable);

teaspoon of honey;

lime juice;

two sprigs of cilantro;

30 g peanuts;

spoon of soy sauce;

any pepper;

Cooking method:

Mix together honey, soy sauce and pepper.

Add turkey breasts cut into thin strips into the mixture. Marinate for half an hour.

Cut the sweet pepper and cucumber into strips. Finely chop the hot pepper. Tear the lettuce leaves with your hands and place in a separate bowl, add pepper and cucumber. Mix everything.

Fry the marinated turkey in oil until golden brown.

Add meat to salad.

To make the dressing, whisk together the olive oil, juice, salt and pepper.

Sprinkle the finished salad with peanuts and cilantro.

Turkey breast baked with potatoes and champignons in the oven

The dish is prepared from a minimal amount of ingredients, but its taste is extraordinary. It is better to cook it in a baking sleeve; it should be stewed in its own juice.

Ingredients:

1 kg turkey fillet;

100 g carrots;

six medium potatoes;

130 g onions;

ground red pepper;

vegetable oil;

320 g whole champignons.

Cooking method:

Wash the meat and cut into small cubes.

Peel the potatoes and cut into four parts.

Grate the carrots and chop the onion with a knife.

Wash the mushrooms.

In a bowl, combine turkey, onion, potatoes, carrots, oil, salt and pepper.

Place everything in a baking sleeve, close it and make 2 small holes on top with a knife.

Cook everything in the oven at 180 degrees for no more than one hour.

Before serving, sprinkle the dishes with chopped fresh herbs.

Juicy turkey breast cooked in a slow cooker

To prevent the meat from becoming dry, you must first rub it with oil and herbs. The breast prepared in this way can be used for sandwiches.

Ingredients:

550 g turkey breast;

half a glass of melted butter;

¼ glass of any white wine;

a teaspoon of paprika and salt;

three cloves of garlic.

Cooking method:

Rinse the turkey fillet under regular running water.

In a separate bowl, mix chopped garlic, wine, salt and melted butter. Instead of wine, apple juice will also work.

Pour a spoonful of sunflower oil into the multicooker bowl and place the breast there. Then pour the pre-prepared sauce over the meat.

Close the lid of your multicooker and set the “Stew” mode. Set the cooking time to 1.5 hours.

After the signal, remove the meat from the appliance and let it cool slightly.

The cooled fillet can be cut into small slices and served.

The dish will look very appetizing if you decorate it with whole apples or herbs. You can also add a little sage or thyme.

Spicy turkey breast baked in foil

For lovers of spicy dishes, turkey prepared in this way will be to their taste. The more you stuff the meat with garlic, the tastier it will be. The cuts with a knife should be made deep and a piece of garlic should be pushed further into each one.

Ingredients:

1.7 kg turkey breast fillet;

six cloves of garlic;

two tablespoons of spicy adjika;

two tablespoons of sunflower oil;

half a teaspoon of red pepper;

half a tablespoon of salt;

1.5 liters of water.

Cooking method:

Pour water into a large bowl and add salt.

Dip the skinless breast into this brine and leave to marinate for 2.5 hours.

After the time has passed, remove the meat from the water and dry it with a paper towel.

Stuff the turkey with garlic and coat all sides with a mixture of adjika, butter and pepper.

Wrap the breast in foil and cook in the oven, preheated to 180 degrees for half an hour.

After 30 minutes, turn off the oven and leave the turkey breast in the oven for another hour.

Cut the finished meat against the grain and serve hot. Vegetable salads and boiled potatoes will go well with the dish.

Turkey breast with vegetables

The dish is perfect for people who are careful about their figure. Turkey with vegetables will not only be tasty, but also healthy. The meat is moderately spicy and aromatic.

Ingredients:

1.3 kg turkey breast;

1.5 carrots;

three heads of garlic;

five potatoes;

sunflower oil;

7 prunes;

a small spoon of sweet paprika and turmeric;

two tbsp. spoons of dried basil;

black pepper;

bay leaves - to taste.

one and a half liters of water.

Cooking method:

To make the meat juicy, place it in water mixed with salt and leave for at least three hours.

Then remove the breasts from the water.

To stuff the breast with garlic, make deep cuts on it. It is better to cut the garlic lengthwise.

Place parchment paper on the bottom of a deep baking sheet. Sprinkle pepper, paprika, basil and turmeric on it. Roll the meat in the mixture of these seasonings, pressing firmly. Place a few bay leaves under the breast, and a few on it.

Near the turkey, place prunes scalded with boiling water, sliced potatoes, carrots and sprinkle them with the remaining seasonings. Pour one glass of water and sunflower oil over the vegetables.

Cover everything on top tightly with foil.

Bake the breast with vegetables for 80 minutes. Set the temperature to 180 degrees. A few minutes before cooking, remove the foil from the oven.

Serve the dish by cutting the meat into pieces and adding vegetables to it. For a big holiday, a turkey breast baked this way would be a good hot dish.

Turkey Breast Chops

The dish cooks very quickly and turns out quite tender. For this recipe, both fresh meat and meat that has been in the freezer for a long time are suitable. If the fillet is frozen, you must first remove it so that it is completely defrosted.

Ingredients:

half a kilo of turkey breast;

80 g of any hard cheese;

breadcrumbs (homemade or store-bought);

a couple of tablespoons of vegetable oil;

a teaspoon of chicken seasoning and balsamic vinegar;

a tablespoon of all-purpose seasoning and soy sauce;

head of garlic;

mixture of peppers - to taste;

Cooking method:

Cut the meat into thick and even layers.

Cover each chop in turn with the bag and beat them on both sides. They should almost double in size.

In a large bowl, combine the garlic, vinegar, pepper, seasonings, soy sauce, salt and a spoonful of oil for the marinade.

Coat the chops on both sides with marinade and place in the refrigerator for 16 hours.

After the time has passed, prepare the batter for the chops. Mix the cheese grated through the finest grater and breadcrumbs.

Dip each chop, pressing firmly, in the batter.

Fry each chop in a well-heated frying pan with oil for at least 3 minutes.

Add sunflower oil to the pan as needed.

You can serve the chops with a salad, side dish or herbs. For decoration, you can put cherry tomatoes and quail eggs cut in half next to them.

Turkey breast in lemon-honey marinade

The dish has a very pleasant sweet and sour taste.

Ingredients:

kilogram of breast;

egg yolk;

two cloves of garlic;

1.5 tbsp. l. Honey;

a spoonful of mustard;

half a lemon;

a couple of tablespoons of olive oil;

pepper and salt.

Cooking method:

Wash and dry the meat. Then rub it with salt and pepper and marinate for an hour and a half.

As soon as the meat is marinated, you can stuff it with garlic passed through a crusher. To do this, you will need to make several cuts on the fillet.

Beat the yolk with mustard, olive oil, lemon juice and honey. Mix everything well.

Coat the turkey generously with this mixture.

Preheat the oven to 190 degrees. Place the breast on a greased baking sheet and place in the oven.

Cook for 1 hour 15 minutes, turning the meat occasionally.

Before serving, sprinkle the dish generously with herbs.

To make the turkey softer, you can pre-beat it.
If you use fresh turkey meat, the dish will be even tastier.
Frozen meat takes longer to cook than fresh meat.
To marinate the breast better, it should first be pierced in several places with a knife. It is advisable to make deep cuts.
It must be remembered that homemade breadcrumbs, unlike store-bought breading, make the chops crispy and at the same time tender.
The breast can be prepared in any way you like: in foil, a baking bag or breadcrumbs.

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

Low-calorie turkey meat, which has a smooth fibrous structure and contains a minimum of fat, occupies a legitimate place in many modern health or therapeutic diets.

Regular consumption of turkey meat is recommended for pregnant and nursing mothers, as it helps saturate the body with essential vitamins (A, E, K, F of group B), numerous microelements (potassium, magnesium, sodium, iron, selenium, manganese, iodine).

Phosphorus, in quantity per 100 g, is almost the same as in fish. The increased protein content characteristic of turkey meat is beneficial for children and middle-aged people, but has its limitations for older people.

Turkey meat is universal, it can be prepared in any usual way - boiled, fried, smoked, baked, prepared minced meat for cutlets or meatballs. Turkey goes harmoniously 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: 195 kcal. - boiled fillet; 285 kcal. - meat fried in oil.

Features of choosing and preparing turkey

In the supermarket (or at the market), it is better to choose chilled, beaten poultry. Frozen meat loses some of its taste and juiciness. To select a fresh, young turkey, just follow these simple rules:

pay attention to the color of the meat: a really fresh turkey carcass has a pink tint to gray; the legs and thighs of the bird should be significantly darker than the breast (since it is red meat);
in a young turkey, the breast bone ends in cartilage rather than hard bone; press on the top edge of the carcass;
If there are any doubts about the quality of the turkey at the market, lightly burn the skin of the carcass with a lighter - if the meat has been treated with antibiotics, a strong rubber smell will appear.

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

the older the bird, the darker its fat;
there should be no ice build-up on the carcass;
there should be no bruises or stains on the carcass (this is evidence of repeated defrosting).

Turkey is a dietary meat; it has a fairly 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 of this meat, dishes are tasty even with minimal use of table salt.

How to Roast a Whole Turkey in the Oven

As soon as we talk about a whole roasted turkey, associations with Thanksgiving, Christmas, and a merry holiday feast immediately come to mind.

Let's start with the products:

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

Preparing the festive dish will take about 8 hours, but part of this time the hostess will be free (marinating - 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 soaked, it should be marinated in advance, at least 2 hours (with an estimated carcass weight 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. Generously coat the turkey with marinade (outside and especially inside) and leave to marinate.

Wash the apples, cut them into 4 slices, remove seeds and membranes. Place them around the carcass, directly into the marinade. After the specified time has passed, tightly stuff the bird with apples, connect and secure the edges of the skin with wooden toothpicks.

First, preheat the oven well. Cover a deep sheet with foil, place the carcass stuffed with apples on it, pour 2.5 cups of water, and completely cover the turkey with foil. Place the roast in the oven for 3 hours.

Turkey fillet dishes: simple and tasty recipes

Turkey fillet cooks quickly, goes well with a variety of foods, and contains a minimum of calories. Using turkey fillet in the holiday menu allows you to at least slightly reduce the overall calorie content of the feast.

Festive turkey fillet salad with feta balls

The original new salad will certainly decorate the holiday table. It looks great on a large platter or when served individually. Prepare the necessary ingredients (for 8 servings):

350 g turkey fillet;
200 g feta cheese;
100 g wheat crackers with garlic;
150 g thick mayonnaise;
2 tangerines;
1 fork 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 olive oil.

The salad takes 40 minutes to prepare, the calorie content of the dish is 210 kcal.

The cheese balls can be prepared in advance. All that remains is to chop the vegetables, fry the meat, assemble and dress the salad.

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

Cut the fillet across the grain into small cubes. For the marinade, mix 20 g soy sauce, 40 g olive oil, 10 g sesame seeds. Place the turkey slices in the marinade for 20 minutes.

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

Refueling. Add 20 g of soy sauce, chopped garlic clove, and black pepper to the mayonnaise. Squeeze the juice of one tangerine. Mix carefully.

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

Place vegetables, salad, and turkey on a plate. Decorate with croutons, tangerine slices and feta balls, sprinkle with sesame seeds, pour over dressing.

Turkey fillet with pineapples and cheese in the oven

Chops are always appreciated. This recipe offers 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 pineapple (preferably in rings);
5 g dry ground ginger;
10 g curry;
70 g cream 33% fat;
300 g plain cheese;
25 g salt.

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

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

Line the sheet with foil and measure out a second layer of foil to cover the top of the chops. Grate the cheese onto a coarse grater and open the pineapples. Salt the chops on both sides and place them on a sheet. Drizzle each chop with cream. Place pineapple rings on top and sprinkle with grated cheese.

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

How to deliciously cook turkey thigh with potatoes

A significant advantage of the proposed recipe is that the side dish and the festive meat dish are prepared simultaneously, without much participation from the cook, on one sheet in the oven. The cook’s task is the preparatory stage, and then just supervise the process, pouring aromatic juice over the roast. You will need the following products (for 6 servings):

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

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

Wash the thigh thoroughly and pat dry with a paper towel. Without disturbing the outer skin, use a sharp thin knife to make several punctures in the thigh to allow the marinade to penetrate deeply.

In this recipe, not only meat, but also potatoes will be marinated before baking. We will prepare different marinades, since we have 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. Mix thyme, rosemary (without hard branches) and part of hot red pepper (50 g) with butter (soft). Add chopped garlic, salt, finely chopped onions, and part of the vegetable oil (80 g), mix the mixture well.

Generously coat turkey thigh with marinade. It’s just great if the spicy sauce is poured into the prepared punctures. When done, let the meat marinate for 1 hour.

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

Coat 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 early so that it is really hot. Place the thigh on a large sheet and place it in the oven. The meat will be ready in an hour.

Forty minutes is enough for the potatoes; we will add them after 20 minutes, having previously salted them. During baking, the turkey should be basted with rendered fat on top as often as possible (3-4 times).

Ground turkey recipes

You can prepare the minced meat yourself, or buy it ready-made. The best option is to buy chilled meat in a supermarket where customers grind the purchased meat in an industrial meat grinder for free. The buyer saves his time, while always being confident in 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, so they do not contain carcinogenic substances. To prepare 10 cutlets you will need (for 5 servings):

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

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

Immediately turn on the oven to preheat it thoroughly. Peel and wash the vegetables. Wash the greens, dry with a towel, finely chop. 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. Lightly beat the egg with salt and black pepper.

Add beaten egg, chopped vegetables and chopped herbs to the minced meat. Knead the minced meat thoroughly with your hands, almost the same way you usually knead dough. The minced meat should come away from your hands.

Cover the sheet with parchment. Form into patties and place on a sheet. Place the pan 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

Ready-made ground turkey produces a juicy stuffed roll that is good both hot and as a cold appetizer. You will need:

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

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

Immediately turn on the oven. Break the egg into the minced meat, add black pepper and salt. Add semolina and mix well. Peel the apple, remove seeds and membranes. Cut into thin strips. Cut the prunes into thin slices.

Spread the minced meat in an even layer of 1.5 cm on foil moistened with water. We form a rectangle measuring 30x40 cm. Place the filling along the long side and carefully wrap the roll using foil.

Carefully place the roll on a sheet covered with foil and 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 allow the roll to brown.

What to cook from turkey liver

It is worth preparing a tender pate from turkey liver, which children really like. Minimum products needed:

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

Cooking time is 45 minutes, plus a couple of hours for hardening. 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. Place the vegetables first, then the liver, in a thick-bottomed saucepan (or casserole dish).

Fill halfway with water, add allspice and salt. Place over medium heat, wait until it boils and skim off the foam. Reduce heat to low, simmer the liver with vegetables for another 25 - 30 minutes under the lid. Turn off the gas and open the lid to allow the liver to cool slightly.

Grind the hot stewed liver with vegetables through a meat grinder. The onion can be slightly squeezed beforehand. Stir the pate, add ground black pepper, carefully add soft butter into the pate. We send the finished pate to harden in the cold.

Cooking turkey meat is easy; this product gives a wide field for the culinary imagination. A few tips will make 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 for turkey fillet (or minced meat), it is preferable to use butter and sweet milk cream (the dish will turn out juicy);
If the recipe requires adding vegetables to the minced meat, it is better to grind them using a meat grinder with minimal holes.

Bon appetit!

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

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

Turkey breast with potatoes in the oven

This is the perfect dish for the family, whether for dinner or holidays.

Ingredients:

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

Preparation:

Peel the garlic. Slice.
Peel the potatoes. Cut into slices.
Prepare a bowl.
Place the potatoes, add spices, basil, garlic, salt, paprika.
Pour in the oil.
Mix.
Cut the meat into small pieces.
Transfer to a bowl.
Add laurel.
Stir.
Prepare a baking sheet.
Move prepared products. Flatten.
Place the baking sheet in the oven, heated to 180 degrees.
Cover the potatoes and meat with foil for an hour.
Remove the foil. Cook for a quarter of an hour.
Sprinkle the finished dish with chopped green onions.

Drumsticks in tomato cheese sauce

Adding cheese to the sauce will change and enrich the taste of the dish. The turkey drumstick will cook quickly, and the results will please you.

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 water;
medium carrots;
sugar – 1 teaspoon;
sweet pepper – 150 g;
Provençal herbs – 3 pinches.

Preparation:

Rinse the drumstick. Dry using a paper towel.
Cut the meat into thin slices.
Chop the peeled onion.
Cut the sweet pepper into cubes.
Grate the peeled carrots on a large grater.
Heat the frying pan well, pour in half the oil.
Place the turkey and fry.
Transfer to a plate.
Add the remaining oil to the pan, add the onion.
After a minute, add carrots.
Simmer for seven minutes.
Place the sweet pepper and simmer.
Pour in tomato paste. Sprinkle with Provençal herbs. Add some salt. Spice up. Add sugar. Pour in water. Boil.
Place turkey. Simmer for five minutes.
Grate the cheese and sprinkle on the dish. Mix.
Cover with a lid. Leave for five minutes.

Ground turkey cutlets

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

Ingredients:

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

Preparation:

Wash the turkey and cut into pieces.
Peel the onion and chop it.
Peel the garlic.
Turn on the meat grinder. Place the prepared products and twist.
Soak the crumb in milk, when it softens, take it out and squeeze it out.
Pour in sour cream, add salt. Sprinkle with pepper.
Stir.
Make cutlets. Place in flour. Collapse.
Heat the frying pan.
Fry.
Take a mold that can withstand high temperatures.
Place products.
Place in the oven.
185 degree mode
You can treat yourself to a delicate dish after half an hour.

Filet salad with cucumber

Surprise your guests with an unusual salad using turkey meat. It will decorate the holiday table, and guests will want to know the recipe.

Ingredients:

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

Preparation:

Rinse the fillet, place in a saucepan, add water. Cook.
Boil the eggs.
Drain the water. Cool the eggs. Clean. Cut into cubes.
Cut off the top layer of the cucumber and chop the pulp.
Chop green onions.
Cool the finished meat and cut into large pieces.
Prepare a salad bowl.
Place all prepared products.
Pour in mayonnaise. Sprinkle with salt.
Spice up. Mix.

Recipe for thighs with mushrooms

Connoisseurs of dietary poultry will love 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:

Rinse thighs and dry with paper towel.
Cut the meat into cubes.
Chop the onion into half rings.
Wash the champignons and cut into four parts.
Heat a frying pan, add oil.
Place mushrooms and onions.
Fry.
Transfer to a plate.
Place the thigh fillet in the pan.
Fry.
Chop the peeled garlic cloves.
Add onion fry to the meat.
Pour in cream and water.
Add garlic.
Salt and sprinkle with pepper. Mix.
Simmer for half an hour.

Turkey legs in soy-honey sauce

Tender juicy turkey legs will not leave anyone indifferent.

Ingredients:

turkey drumstick – 6 pcs.;
poultry seasoning;
honey - 7 tbsp. spoon;
soy sauce – 6 tbsp. spoon;
garlic – 6 cloves;
salt.

Preparation:

Place the oven on preheat, selecting 180 degrees.
Wash the legs and dry them.
Sprinkle with salt. Grate. Salting must be done carefully. During the cooking process, soy sauce, which contains salt, will be added.
Sprinkle with seasonings and pepper. Grate.
Leave to soak in the spices.
Grate the garlic on a fine grater.
If the honey is candied, melt it. Pour into a bowl.
Add soy sauce. Place garlic. Mix.
Take a bag intended for baking. Spread on a baking sheet.
Place the legs and pour in the marinade, spreading it evenly over the turkey meat.
Tie the package.
Place in the oven.
Cook for half an hour.
Pierce the bag in several places.
Cook for another 30 minutes.

Simple and tasty fillet in a slow cooker

It's easy to cook turkey fillet in a slow cooker. The dish turns out nutritious, light and tasty. It's quick and easy to prepare.

Ingredients:

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

Preparation:

Peel the onion and cut it.
Place in a bowl.
Set the “Baking” mode.
Set the time to 40 minutes.
Pour in sunflower oil. Fry for five minutes.
Add sugar.
Pour in soy sauce.
Stir.
Simmer for eight minutes.
Cut the turkey into small pieces.
Place in a slow cooker and fry for 10 minutes, leaving the lid open.
After the specified time has passed, close the lid. Cook until you hear the timer signal indicating the end of the mode.

Bake the turkey in foil

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

To ensure juicy turkey flesh, bake it in foil. The main point is not to overcook the meat. The turkey will take 25 to 60 minutes to cook, depending on the size of the piece.

Ingredients:

turkey breast – 650 g;
honey mushrooms – 170 g;
spices;
prunes – 120 g, pitted;
sunflower oil;
dried thyme;
pepper;
bulb onions;
salt;
garlic – 3 cloves.

Preparation:

Prepare the mushrooms. If the product is from the freezer, defrost. Wash and boil fresh honey mushrooms.
Slice.
Pour oil into the pan.
Heat.
Place honey mushrooms and fry.
Chop the garlic. Add to mushrooms.
Simmer for 10 minutes.
Cut the onions into half rings.
Transfer to mushrooms. Sprinkle with thyme.
Simmer for three minutes.
Wash the prunes and cut into strips.
Transfer to the pan.
Wash the meat and dry with a paper towel.
Sprinkle with pepper and salt. Grate.
Make a cut inside. You will get a pocket.
Place the roast inside the resulting pocket. Secure with a toothpick.
Wrap in foil.
Place in the oven, setting the mode to 180 degrees.
After half an hour, remove the foil.
Leave for a quarter of an hour to brown.

Fragrant thyme is considered the main seasoning of French cuisine. It improves the taste and gives dishes a spicy bitterness.

Stew with vegetables

Try this cooking option, and your dinner will be light, satisfying, 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;
bell pepper – 2 pcs.

Preparation:

Rinse the turkey. Slice.
Place in a frying pan. Fry until golden brown.
Peel the carrots. Cut into rings.
If the zucchini is young, it is not necessary to peel it. Cut into half rings.
Chop the tomatoes into strips.
Chop the onion into cubes.
Peel the garlic, chop finely.
Shred the cabbage into strips.
Chop the parsley.
Peel the potatoes and cut them.
Place onion in a separate frying pan and fry until translucent. Place carrots with zucchini. Simmer for three minutes.
Add bell pepper, tomatoes. Bring to readiness.
Place potatoes and cabbage in a frying pan with meat. Pour in water. Simmer for a quarter of an hour.
Combine the contents of two frying pans. Sprinkle with spices.
Add garlic and herbs. Add some salt. Simmer for a quarter of an hour.