How to deliciously cook turkey fillet stew. How long does it take to fry a turkey: tips from experienced chefs. Baked turkey fillet

Turkey meat has increasingly begun to appear on our tables. And this is not surprising, since the content of useful substances in turkey meat is much higher than in any other poultry. This is a dietary product that is recommended for use by both adults and small children. Fillet is especially healthy - 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.

Turkey fillet baked in the oven

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

You will need:

• turkey fillet – 1000 g;
• 1 glass of low-fat 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 fillet under running water, dry with a paper towel and cut into portions.
2. To make the meat softer and cook faster, beat it 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 place the turkey. For juiciness, pour a little marinade over the meat.
5. Preheat the oven to 200 degrees, cover the top of the pan with foil or a lid and cook for 40 minutes.
6. During this time, grate the cheese on a fine grater (this will help it melt better) and cut the tomatoes into thick rings.
7. After the required time has passed, without turning off the oven, remove the pan, remove the lid and place 2 to 3 tomato slices on each piece. Sprinkle generously with cheese on top.
8. Return the pan and, without covering with foil, let it bake for about 10-15 minutes until the cheese crust is crisp.

Recipe in a slow cooker

Do you want to surprise your loved ones with an unusual dish, but do you feel sorry for wasting precious time on cooking? Then try making an original recipe for turkey fillet with onion sauce. And a 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 lightly beat.
2. Prepare the filling: peel the onion, cut into thin half rings. Wash the carrots and chop them on a grater with medium-sized cells.
3. Place everything in the multicooker bowl.
4. Pour in vegetable oil and soy sauce.
5. Mix everything thoroughly and place the fillet 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 sit for 15 minutes and you can call to the table.

Turkey in onion sauce turns out very tender and flavorful. Pairs especially well with a side dish of fresh vegetables and toast.

How to deliciously cook turkey fillet in a frying pan?

There are a lot of recipes for turkey fillet in a frying pan. But perhaps one of the most popular is the oatmeal-crusted chops. The dish is very interesting and will immediately attract attention on any holiday table.

Take:

• 1000 g fillet;
• 2 fresh chicken eggs;
• 1 medium onion;
• 3 full spoons of mayonnaise (67% fat);
• 2 tablespoons 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 it or grind it in a food processor.
3. Beat two eggs a little, add onion pulp, salt, pepper, and mayonnaise.
4. Place the chops in the mixture and leave to soak for half an hour.
5. Pour oatmeal onto a separate plate.
6. Remove the fillet one piece at a time and coat in flakes until they completely cover the surface of the meat.
7. Place the pulp in 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 closed lid so that they are also completely cooked inside.

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

Baking recipe in foil

Fillet baked in foil is a universal dish. They can either diversify your everyday lunch or dinner, or cut into slices for sandwiches for a snack at work or take with you on a picnic.

Products:

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

Process:

1. Place clean, uncut turkey flesh in one piece in a deep bowl and fill with salted water (3 full spoons per 3 liters of liquid). Leave the bird in this state for two hours.
2. After time has passed, remove the fillet and dry. There is no need to wash the meat after the salt “bath”.
3. Make slits and insert a piece of fresh garlic into each cut.
4. Mix all the spices and thoroughly rub the turkey with the dry herb mixture.
5. Grease a piece of foil with some butter or olive oil and place the fillet on it.
6. Drizzle the remaining oil over the top of the meat. Pack in foil and place in an oven preheated to 250 degrees.
7. After 20 min. Turn off the heat and, without opening the door, leave until completely cool.
8. Turkey fillet baked in foil is ready.

Pay attention! Experienced chefs advise never to cut baked meat that you have just taken out of the oven. Be sure to wait until the product cools down at least a little - then all the juice will remain inside and the dish will turn out juicier and softer.

Turkey fillet recipe with vegetables

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

Prepare:

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

Process:

1. Wash the zucchini and carrots well and cut into cubes.
2. Blanch all vegetables except onions for 5 minutes. in boiling water, then drain in a colander and allow excess water to drain.
3. Cut the turkey meat into cubes. Fry in olive oil, add leek rings.
4. When the fillet is browned, place the vegetables in a saucepan, mix well with the fillet pieces, add 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 sweet honey aroma with the taste of meat and young vegetables is simply delicious!

Tomatoes stuffed with poultry meat

This recipe will require the housewife to tinker a little in the kitchen, but the result in the end will be beyond praise. For this dish, red poultry meat, such as boneless and skinless turkey thigh, is best suited.

Products:

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

Process:

1. Cut the fillet into small pieces or grind using a blender.
2. Clean the champignons, cut them and fry them in a little oil. Send the meat there too.
3. Mix well, add salt and your favorite seasonings, and fry until done.
4. Transfer the minced meat to another bowl, let it cool, add a spoonful of mayonnaise and stir well.
5. Cut off the top of ripe “fleshy” tomatoes and carefully scoop out the pulp with a spoon, being careful not to damage the walls.
6. Fill each tomato with mushroom and meat mixture, place on a greased baking sheet, cover with a circle of mozzarella 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.

Baked in a sleeve with potatoes

Many housewives love to cook in their sleeves. With this method, there is no need to dirty the dishes, everything is done quickly, and the food turns out more tasty - the juice and aroma of the food are hermetically protected and remain inside the dish. Turkey fillet baked with potatoes in the sleeve is no less successful.

Take:

• 1 kg turkey fillet;
• 1 kg of young potatoes;
• 2 onions;
• 1 carrot;
• 2 table. spoons of sour cream or mayonnaise;
• 1 teaspoon mustard (not very hot);
• spices “For poultry”;
• vegetable oil - 2 tablespoons. spoons.

Process:

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

Soup recipe

Poultry soup always turns out to be very satisfying and nutritious. If you want to slightly reduce the calorie content without compromising the 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 of fresh (or frozen) green peas;
• half a celery root;
• 1 carrot;
• fresh herbs, salt;
• olive oil for frying;
• filtered water – 2 l.

Process:

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

Meat pie with turkey

Baking pies is labor-intensive and requires some cooking skills. If you are still new to the kitchen, but really want to please your loved ones with homemade baked goods, the easiest way is to make a jellied pie. The ingredients needed for it are 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 the filling:

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

Process:

1. First, prepare the filling - saute the onion in vegetable oil, add boiled fillet, disassembled into fibers or cut into small pieces.
2. Let the mixture 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 pancakes, so adjust the amount of flour until you get the “right” result.
4. Grease the sides and bottom of the pie pan and pour out some of the dough.
5. Place all the filling on top and fill with the remaining dough.
6. The oven must be preheated to a temperature of 180 - 190 degrees.
7. Place the pan in a hot oven and cook for about half an hour until a nice golden crust appears.
8. Wait until the pie cools down and you can start drinking tea.

Turkey fillet roll with herbs and garlic

Meat rolls were traditionally prepared for the holiday table, because their elegant appearance with various fillings is always a big hit with guests. There is 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 and pepper, cover with cling film and leave for half an hour.
2. Prepare the filling - finely chop the clean herbs, pass the garlic through a press, mix everything.
3. Place the filling on the meat, chop the butter and scatter the pieces 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.
5. The roll is prepared for about an hour, depending on the power of your equipment, after which you need to turn off the heat and leave it inside for another 15 - 20 minutes.
6. Take out the finished product, remove the foil, cool and cut into even circles. This herbed turkey roulade is a great appetizer for any occasion.

Recipe for dietary dumplings

Anyone who adheres to proper nutrition and monitors their weight does not necessarily have to deny themselves everything and switch exclusively to plant-based and low-calorie foods. In fact, you can afford both kebab 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, ground black pepper.

Process:

1. We prepare the dough in the traditional way - mix the sifted flour with the egg and water until a soft plastic mass is obtained. Wrap in film and place in 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 use an inverted glass to cut out circles in it.
4. Place the filling in the middle of each of them so that you can pinch the edges loosely. Connect the ends together - and you have a classic dumpling.
5. Boil the dumplings in salted water for 7-10 minutes until they all float to the surface.
6. Serve hot with sour cream and herbs.

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

Turkey meat is considered dietary. It does not cause allergic reactions even in children, is easily digestible, contains a large amount of protein and little fat, due to which it has a low calorie content. Turkey stewed with vegetables is especially tasty and healthy.

Cooking features

There is nothing complicated about stewing turkey with vegetables. However, in order for this dish to turn out tasty and aromatic, you need to know a few secrets.

• An old turkey will never get tender, no matter how well it is cooked. Therefore, experts advise choosing a carcass weighing from 5 to 7 kilograms. This is the weight of a turkey at 16 weeks of age. It makes the most delicious stew with vegetables.
• The quality of meat is not only about its age, so when buying you should also pay attention to the appearance of the turkey. High-quality meat will have a uniform shade without yellowness.
• The turkey does not stew for too long, but still, to prevent the meat from burning during stewing, you need to carefully monitor the water level. In addition, it doesn’t hurt to know that in a pot with thick walls that hold the temperature inside well, the turkey will cook faster. Therefore, the ideal vessel for preparing turkey stewed with vegetables is a cauldron. A multicooker is no less suitable for this purpose.
• The taste of the finished dish will be affected by the quality of not only meat, but also vegetables. To get the expected result, you need to choose fresh vegetables, preferably grown in your own garden, not spoiled by any diseases.

How to prepare a turkey stew with vegetables often depends on the recipe. Therefore, it is advisable to follow the technology described in each specific case.

Turkey stewed with vegetables and sour cream

• turkey fillet (breast) – 0.5 kg;
• carrots – 100 g;
• onions – 100 g;
• zucchini – 0.25 kg;
• bell pepper – 0.2 kg;
• garlic – 2 cloves;
• vegetable oil – 80 ml;
• sour cream – 0.2 l;
• dried basil – 5 g;
• water – 0.25 l;
• ground black pepper, salt - to taste.

Cooking method:

• Rinse the fillet and cut across the grain into pieces about 10–12 mm thick.
• Pour half the oil specified in the recipe into the pan. Heat it up and put the turkey pieces in it, after salting and peppering them.
• Fry each piece on both sides until golden brown. Each side will take approximately 5 minutes.
• Wash the bell pepper, removing the seeds, cut lengthwise into 6 pieces and chop into thin strips.
• Peel the onion, cut into 4 parts and cut into quarters of rings.
• Peel, wash and grate the carrots using the large-hole side of a grater.
• Wash the zucchini. If it is young, then immediately cut it into cubes. If the zucchini is overgrown, you must first peel it and remove the seeds.
• Heat the remaining oil in another frying pan or immediately in a cauldron. Place the onion in it and fry it for 5 minutes over low heat.
• Add carrots to the onions and fry them together for another 5 minutes.
• Transfer the roast to the cauldron if this has not been done before. Also add pieces of turkey breast, zucchini and bell peppers here. Sprinkle everything with basil and add sour cream.
• Place over low heat and simmer the turkey with vegetables in sour cream for 10 minutes. Add a glass of warm boiled water. Continue to simmer covered for another half hour.
• Turn off the heat or reduce it to a minimum. Simmer the finished dish for another 10 minutes.

Serving turkey stewed with vegetables in sour cream is best served with a side dish of rice or potatoes.

Turkey stewed with vegetables in tomato sauce

• turkey fillet – 0.4 kg;
• zucchini – 0.5 kg;
• tomatoes – 0.3 kg;
• onions – 100 g;
• tomato paste – 75 g;
• dried garlic – 5 g;
• basil – 5 g;
• ground black pepper – 5 g;
• salt - to taste;
• vegetable oil – 50 ml;
• water or chicken broth - 0.2 l.

Cooking method:

• Wash the turkey and cut into not too large pieces, trying not to vary greatly in size.
• Pour boiling water over the tomatoes and remove the skins. Cut the tomato pulp into small cubes.
• Peel the onion and cut into half rings.
• Heat vegetable oil in a cauldron or thick-walled saucepan. Place the onion in it and sauté until it turns golden.
• Wash the zucchini, peel off the skin with a vegetable peeler, cut lengthwise and remove the seeds with a spoon.
• Cut the squash pulp into small pieces.
• Add the turkey pieces to the onion and fry them for 10 minutes.
• Sprinkle the turkey with seasonings, pour in the broth, and add tomato paste. Simmer the turkey with the lid closed for 10 minutes.
• Place tomato and zucchini cubes in a cauldron and add salt. Continue simmering for another 20 minutes.

Turkey with vegetables prepared according to this recipe can be served without a side dish, but in this case it would not hurt to put pieces of toasted bread on the table.

Turkey stewed with vegetables in a slow cooker

• turkey meat – 1 kg;
• carrots – 100 g;
• onions – 100 g;
• zucchini – 0.3 kg;
• bell pepper – 0.2 kg;
• tomatoes – 0.2 kg;
• vegetable oil – 50 ml;
• water or chicken broth - 100 ml.

Cooking method:

• Wash the turkey meat and cut into medium-sized pieces.
• Wash the zucchini, peel and remove seeds if necessary. Cut into cubes.
• Wash the tomatoes and make a cross-shaped cut on them with a sharp knife on the side opposite the stalk. Place the tomatoes in boiling water for 2 minutes. Remove with a slotted spoon and place in cold water to help them cool faster. Remove from the water, peel, cut into cubes or small slices. You don’t have to peel the tomatoes by cutting them right away, but in this case the peel will appear in the finished dish.
• Remove the skin from the onion and cut the onion into half rings.
• Grate the carrots, preferably using a coarse grater or grater designed for making Korean snacks.
• Pour oil into the multicooker bowl, place onions and carrots in it. Without closing the lid, run the baking or frying mode for 20 minutes.
• After 10 minutes of frying the vegetables, add the turkey meat to the slow cooker and fry it for 10 minutes.
• Place the remaining vegetables in the multicooker, pour in a little water, salt and pepper. Close the lid and run for 60 minutes.

Turkey stewed with vegetables in a slow cooker is no worse than cooked in any other way. Meanwhile, using a multicooker frees the housewife from having to stand at the stove for a long time, thereby allowing her to do other things, such as preparing a side dish. After all, turkey stewed with vegetables in a slow cooker according to the given recipe should preferably be served with a side dish.

The turkey cooks fairly quickly. Vegetables add freshness to the dish, it turns out juicy and satisfying.

Fried turkey in a frying pan is an incredibly tasty and delicious dish; it is easy to prepare and at the same time can satisfy the gastronomic tastes of the most demanding gourmet. This food will be relevant with any side dish - be it potatoes, rice or buckwheat. The culmination of this gastronomic extravaganza can be a simple light vegetable salad and a glass of dry white wine. This dish can be consumed even by women on diets. How to deliciously cook the meat of this bird? This will be discussed in the article.

Benefits of Turkey Meat

It does not cause allergies, and the amount of vitamins it contains significantly exceeds the entire vitamin complex of chicken meat. And, of course, turkey protein is much easier to digest than chicken protein. There are many countries where turkey is the national bird and an indispensable attribute of the holiday table. Unfortunately, our housewives, due to a huge number of stereotypes, prefer other types of meat. Perhaps the only drawback when cooking turkey meat (although this is a controversial issue) is its large size. But this is more of a stage that needs to be overcome in order to prepare an appetizing dish, rather than a reason why you should give preference to another type of meat. Nowadays you can buy a turkey in any supermarket, and related products can be found in the kitchen of any self-respecting housewife. turkeys are distinguished by their simplicity and unpretentiousness, they do not take much effort and time, and the resulting result will exceed the expectations of even the most demanding people!

Roast turkey in a frying pan

There are a large number of opinions that turkey meat is very dry, it is difficult to cook, and you cannot boast of a wide variety of dishes, and the result may be generally questionable. In fact, this is not so; if you have certain culinary skills and have a recipe in front of you, you can simply prepare a masterpiece.

First, it's best to roast the turkey on its own without adding any other ingredients. An exception to this rule would be recipes that require subsequent stewing. In this case, a crispy crust will not work, although the taste will be very pleasant and unforgettable.

It is preferable to buy the idea chilled, since otherwise its taste will not be so pronounced. And when defrosting, a significant amount of useful substances loses their properties. It is best to stew the turkey when its temperature is equal to room temperature, in which case the meat will not lose its juiciness. The heavier the turkey, the longer it will take to defrost. It is best to buy turkey two days before cooking; you must first rinse it under running water, wipe it dry outside and inside, cover it with foil and put it in the refrigerator. Since homemade turkey is quite fatty, it is not recommended to add oil (olive or sunflower) when cooking it. Each part of the carcass has its own cooking time: it is advisable to fry the turkey legs for 30 minutes, but the fillet will be ready for use in 20-25 minutes.

How to cook delicious turkey fillet

People on diets are recommended to eat turkey fillet, as it contains a small amount of calories. Now in stores you can buy various parts of the bird’s body separately. Therefore, it is not necessary to buy it entirely. Although turkey breast is not as juicy compared to other parts, this disadvantage is fully compensated by a more refined, sophisticated taste and the absence of extra calories. How to cook delicious turkey fillet?

Cut the breast into small pieces and simmer with any sauce or vegetables, add a little oriental spices, just a little, since the spice should emphasize the main taste of the dish, and not drown it out with its aroma. At the end of cooking, it is recommended to grate the cheese and sprinkle it on top of the turkey pieces.

Roast Turkey Recipe

Fried turkey, the recipe for which will be offered to you, will become a traditional dish on your table. So, sprinkle the meat with salt, put it in a frying pan, add sunflower or olive oil and fill it all with 250 ml of water. Then put everything in a slightly preheated oven. You need to fry the carcass for up to two hours, and do not forget to pour the resulting juice over the bird and turn it over. Fry the meat until golden brown on all sides. After two hours, remove the meat, remove the fat and add to 300 ml of broth, cook over low heat. Then drain the broth. We cut the carcass and fry it in a frying pan. Serve the meat with a side dish (potatoes, rice or buckwheat), garnished with branches of greenery, preferably parsley or lettuce.

Roasted turkey with sour cream

Required ingredients:

• poultry meat - 700 g;
• sour cream - 400 g;
• premium flour - 0.5 teaspoon;
• nutmeg - a pinch;
• vegetable oil - 2 tbsp. spoons;
• greens - at your discretion;
• salt and cinnamon - to taste.

Turkey fried in a frying pan with sour cream is prepared quickly and easily. So, take the bird fillet and wash it thoroughly under the tap. It is advisable to cut the meat into small pieces, add spices to taste. The fillet is placed in a preheated frying pan with vegetable oil. The meat should be fried until half cooked. Without wasting time, take another frying pan and put flour on it, where it should warm up for three minutes, then add about a glass of water mixed with sour cream. Mix the sauce with the meat and cook until done, this takes approximately 40 minutes. The top of the dish is sprinkled with finely chopped herbs. Fried turkey in a frying pan is ready. Can be served with rice or buckwheat.

Fried turkey slices in a frying pan

Ingredients:

• turkey breast fillet - 500 g;
• oil - 70 ml;
• sour cream - 120 g;
• meat broth - one glass;
• onions - 2 pieces;
• garlic - 1 head;
• greens - optional;
• salt, aromatic herbs - to taste.

First you need to rinse the turkey under running water, then dry it with dry wipes. The fillet is skinned, and then washed and dried again. The meat is cut into large pieces. Heat a frying pan in vegetable oil and pour the chopped meat into it. Fry the meat until golden brown. Then add the onions (preferably chopped into half rings) and fry the dish for another 5 minutes. Add sour cream and meat broth. Spices and seasonings to taste. Simmer the turkey for another 15 minutes. The culmination of cooking is the addition of finely chopped garlic and fresh herbs. Fried turkey in a frying pan in pieces is ready! Can be served.

Fried turkey thigh in a frying pan

The following products should be prepared:

• turkey thigh - about 1 kilogram;
• onion - 3 pieces;
• ginger root;
• half a lemon;
• 1 head of garlic;
• 2-3 tablespoons of olive oil;
• mint of your choice;
• salt, pepper to taste

Remove the turkey meat from the bones and cut into small pieces. Take an onion and cut it into thick slices. Then take the lemon and grate it on a coarse grater, finely chop the garlic. Grind mint leaves. Next, place the turkey thigh in a frying pan heated in olive oil. Carefully fry the meat on all sides for 10 minutes. Next, take onion, garlic and mint leaves and add to the dish. Pour in 100 ml of water, stir and reduce heat. Simmer the turkey thigh over low heat for another 20 minutes. We take the prepared lemon zest and send it to our turkey, simmer the dish for another 15 minutes. Add a little salt and don’t forget about the pepper. Fry for another 5 minutes without a lid. Remove from heat, cover with a lid and let cool for 10 minutes. Turkey thigh fried (in a frying pan) is ready. Bon appetit!

Stewed turkey with vegetables

You should take the following products:

• turkey fillet - 500 grams;
• Ukrainian zucchini - 1 piece;
• sweet pepper - 3 pieces;
• tomatoes - 1 piece;
• carrot - 1 piece;
• onions - 2 pieces;
• head of garlic;
• olive oil - 3 tablespoons;
• salt and spices - to taste.

Rinse the turkey and dry it on all sides with a dry towel, cut into small cubes. Pour 2 teaspoons of olive oil into a heated frying pan and place the idea. Fry the meat over low heat (do not close the lid) for 10 minutes.

Then add the onion, pre-cut into half rings, and the carrots, grated on a coarse grater. Wash the tomatoes, put them in boiling water for 5 seconds, peel them and chop them finely. Remove the skin from the zucchini and cut into cubes; it is also recommended to cut the garlic into small pieces. Wash the bell pepper, peel it and cut it into half rings. Heat a frying pan, add vegetable oil, add onions, and after 5 minutes add carrots and peppers. Simmer for 2 minutes and add tomatoes and zucchini. Pour the stewed vegetables into the turkey meat, add salt and pepper, add garlic to taste and half a glass of boiling water. Simmer for 20 minutes covered.

Turkey meat is rightfully considered one of the most dietary types of meat. It can be boiled, stewed, baked and fried - it is delicious in any form. Also, turkey does not cause allergic reactions at all - it can be consumed even by people prone to allergies.

Today we will prepare one of the simplest and at the same time most delicious dishes (in our family) - turkey in its own juice. We will cook on the stove. The only spices are salt, pepper, bay leaf and a pinch of chicken seasoning. And nothing more. The meat comes out very tender, juicy, soft and flavorful! It's impossible to tear yourself away.

Use the amount of seasonings and spices at your discretion, especially salt. The recipe states how we like it in our family. Let's get started.

Let's prepare the products. I have turkey wing and thighs.

The meat should be washed well and blotted with paper towels. Cut into portions, I cut them large.

Place the turkey pieces in a cauldron (goose pan) in one layer, add a little salt and pepper and add a couple of bay leaves.

Repeat the next layer in the same way until all the meat is used. I sprinkled some chicken seasoning on top. Cover with a lid and place on the stove over high heat. We are waiting for it to start gurgling inside. Let it simmer on high heat for 8-10 minutes.

Then turn the heat to low, stir, cover with a lid and simmer for about an hour and a half, maybe 1 hour and 40 minutes - you need to be guided by the softness of the meat.

The finished meat is very soft, tender and easily falls off the bone. Turn off the heat and let the meat rest in the cauldron for 10-15 minutes. The turkey in its own juice is ready.

We serve delicious meat with vegetables, potatoes, pasta, porridge - whatever you like.

Bon appetit!

In distant America, turkey is prepared in every home for Thanksgiving Day - the most important attribute of this holiday. Of course, this is a beautiful and impressive dish, with an equally wonderful taste. Today the culinary site invites you to cook turkey stew with us. Turkey is considered a dietary and low-calorie meat, which has very little cholesterol and fat. Minerals, proteins and vitamins - all this is found in turkey meat. Cooking turkey stew is very simple and easy, but it takes a lot of time to prepare. If you are determined to cook delicious dietary meat, then go ahead! Below you will find a detailed recipe with step-by-step photos of the cooking process.

Ingredients To prepare the turkey stew:

• turkey (carcass or fillet) - 500-800 g
• onions - 1-2 pcs.
• carrots - 1-2 pcs.
• salt, spices - to taste
• vegetable oil - for frying