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Turkey in the oven: Top 10 recipes for turkey dishes

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  • 3-4 kilograms of a young whole turkey (tentatively, it is possible less, but not more, due to the difficulty of placing a carcass in a standard oven), this is a small but rather impressive turkey carcass.
  • 500 grams of beef (brisket meat with fat is best suited, it will give a special flavor to this bird),
  • 50 grams of vegetable oil,
  • 50 grams of butter,
  • 5-6 cloves of garlic,
  • 4-5 pieces of bay leaf,
  • 2 onions,
  • 2 medium carrots,
  • 1 teaspoon of dried Provence herbs (mixture from the supermarket),
  • 50 grams of dill,
  • 50 grams of parsley,
  • 50 grams of cilantro,
  • 50 grams of basil,
  • 50 grams of thyme,
  • 200-300 grams of fresh mushrooms, you can frozen (for lack of, mushrooms are suitable not only fresh, but also canned),
  • 2 pieces bell peppers,
  • pepper (black, ground) to taste,
  • 10 peas of allspice,
  • hot red pepper
  • 2 pieces of ripe tomatoes (large, hard),
  • 50 grams of prunes,
  • 30 grams of finished mustard,
  • 10 grams of coriander,
  • salt to taste.

Baked stuffed turkey is a delicious dietary meat. But not every housewife knows how to cook it properly. It is necessary to prevent the meat from drying out after prolonged exposure to temperature. To do this, you need to choose the right marinade, consider the technology and consistency.

Turkey marinade

  • 6 liters of water
  • 50-80 grams of salt (salt is best to taste)
  • 50-80 grams of sugar,
  • 80-100 grams of a mixture of peppers,
  • 2 sticks or 0.5 teaspoon ground cinnamon,
  • 3 stars or 0.5 teaspoons ground cloves,
  • 10 grams of cumin seeds,
  • 3 tablespoons of finished mustard,
  • 100 grams of ginger root
  • 2 onions,
  • 4 cloves of garlic,
  • 150-200 grams of honey
  • 150 grams of hot tomato ketchup,
  • 3 pieces of tangerines (large fresh),
  • 50 grams of greens from the preparation of the list for the filling.

Especially do not get hung up on greens, if all the names are there - well, if some greens are not there - it's okay.

How to cook a juicy turkey in the oven

Baked turkey, as well as chicken in the oven, is one of the most popular holiday dishes.

The turkey baked in foil or in the sleeve stuffed with apples or oranges or just with potatoes enjoys great love among housewives. It can be baked and cooked, stewed and stuffed, whole or chopped into pieces. Dietary fillet and breast are greatly appreciated. No less delicious are the covers, thigh and lower leg.

There are a lot of recipes, and everyone can choose something for themselves. I want to offer you some simple tips on how to cook a bird deliciously:

  • Meat must be marinated in advance, this will give juiciness and an additional taste from spices. Pickling time from 1 to 12 hours.
  • The baking time depends on the weight of the bird and its age, at the rate of 20 minutes for every 500 grams. meat. To form a golden crust, before baking, turkey must be greased with sour cream.
  • The baking temperature of 180-200 degrees of gas in convection ovens, the main thing is not to dry the meat.
  • The turkey must be watered with the allocated juice, every 20-30 minutes, if it is cooked without foil and without a sleeve
  • Use spices and spices: basil, rosemary, zira, turmeric, curry, saffron, garlic, pepper mixture.

Roasted whole turkey in the oven

As one cook friend of mine said, if you bake the whole bird it will be great, and if it is stuffed with nuts and fruits, then it will be a holiday. So, we cook a big, tasty, juicy, festive turkey in the oven.

The whole bird is very convenient to bake in a special baking sleeve or in foil. Or you can just in a deep pan for the oven. It can be stuffed with oranges or apples.

Recipe:

First you need to choose the right bird. We go to the bazaar, and try to buy fresh, homemade, fresh carcass. If this is not the case, then buy a chilled bird. Preferably medium size 5 ΜΆ 6 kilograms.

Homemade turkey baked in the oven turns out to be very tasty, juicy and attractive in appearance. It is better to bake it whole.

The carcass should be fleshy, the breast and legs should be thick. The skin should be light, without dark spots, with a yellowish tint. Check for freshness by pressing a finger on the carcass, if the dent is quickly restored, then the meat is fresh.

In order for us to get a juicy turkey, it must be marinated. To prepare the marinade, take salt, sugar, spices. Dissolve in water. Take a large container, lay the bird, and fill with enough brine. Leave on for 10-12 hours. Such soaking will preserve all the aroma and juice of the meat during its preparation.

While our bird is pickling, it's time to cook the filling. Since we are preparing a dish for guests for the holiday, we will choose a delicious filling. We will cook apples in nut - pomegranate sauce.

Peel the walnuts and chop them using a rolling pin or a blender. Cut onions into small cubes, fry in sunflower oil until golden brown.

Take a sunny ripe apple, cut it into slices, and fry in boiling butter with sugar, add cinnamon, cloves, black pepper. This combination gives an unimaginable Persian flavor.

In a large bowl, put chopped walnuts, fried onions, add pomegranate sauce and mix well.

It turned out nut - pomegranate forcemeat, by consistency it should be like meat. If thick, add pomegranate sauce.

Take in your palm a piece of minced meat and put a roasted apple slice inside.

And start the turkey with this stuffing.

Dilute the remains of minced meat with pomegranate sauce and sour cream, and coat the bird outside. Put in a deep tray for the oven, spread the whole potatoes around the turkey.

Preheat the oven in advance. It takes about 2-3 hours to prepare this dish at a temperature of 180 degrees.

Readiness can be checked with a sharp knife, make a small puncture, if clear juice is released, then the meat is ready. The result was such a beauty, roasted, ruddy, tasty, flowing juice. The potato was saturated with juice, which stood out from the bird during baking.

Before serving, chop the finished bird into portions. Serve with dry white wine.

Cooking:

  1. Moderately beat off the bird fillet; it should not be too thin. Salt, pepper.
  2. Heat the vegetable oil in a pan and fry the fillets on both sides until golden brown, and transfer to foil. Put the bacon on top.
  3. Cut the apple into 4 parts and fry in butter.
  4. Put on bacon, pour tomato paste on top, sprinkle with melted butter, on which the apple was fried, and wrap everything in foil.
  5. Bake in a hot oven. When the foil is inflated, cut it and immediately serve the dish on the table.

This is not the only way to cook turkey with fruits, you can bake turkey fillet with pineapple and cheese and with oranges, or with cranberry sauce.

Turkey with honey in a baking sleeve

I think you will appreciate the benefits of cooking meat in a baking sleeve: the meat is cooked in its own juice, with or without oil, at the end you do not need to wash the pan, the oven remains clean.

Oven baked turkey with sweet potatoes and chestnuts

Why with chestnuts? In stores, products that are unconventional for Russian cuisine are increasingly appearing. I myself became interested. I bought it, I tried it. Cooked, fried. I really liked the roasted chestnuts. The taste is unusual. Chestnuts can be used as a side dish, replacing pasta and mashed potatoes. They go well with mushrooms, sweet potatoes, carrots, white cabbage and Brussels sprouts. And then the idea came to stuff the turkey.

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