Turkey baked in foil. Recipe with potatoes

How to cook turkey in the oven

The ideal way to cook poultry is to bake the turkey in the oven. Uniform distribution of temperature will allow the meat to fry well and get a golden brown crust on top, which will retain the internal juice. To make the dish perfect, use a few simple practical tips, which can be found below. A collection of interesting recipes will help you decide how to bake a turkey in different ways.

How long to bake

The cooking time will depend on the size of the portions and their quantity, therefore, cooking a whole bird in the oven will take more than an hour and a half. Pre-marinated meat will cook faster; using foil or a sleeve increases the baking speed.

The speed of the baking process can be affected by the model of household appliance in which the carcass will be cooked: the number of minutes for heating the oven should be taken into account. According to average data, if you take a whole bird carcass as a starting point, it will take about one to two hours. For each recipe, an approximate period of time is indicated in which the dish will be ready; approximately 20 minutes are given for every half a kilo of meat.

How to marinate

Recipes with photos

A simple recipe that even a novice cook can handle. The taste of the dish is reminiscent of traditional pork kebab. While the turkey is roasting, use the time to prepare a delicious cranberry sauce, the method for preparing it is indicated in the recipe. This dish with a whole roasted turkey will become the centerpiece of the table.

Ingredients:

fresh turkey – 1 piece (2.2-2.8 kg);
olive oil – 3 tablespoons;
softened butter – 3 tablespoons;
onion - 1 medium size;
hot pepper - to taste;
carrots - 1 medium size;
ground black pepper – 1 teaspoon;
greens (rosemary, parsley);
lemon – 1 piece;
salt;
cranberries – 300 g;
sugar – 1 glass;
water – 75-90 ml.

Cooking method:

Rinse the prepared turkey carcass well on top and inside under running water. Dry on all sides with a paper towel.
Peel the vegetables. Cut the carrots lengthwise into long strips and the onion into half rings. Place the bird inside, adding sprigs of herbs to the vegetables. Cover the entrance with a piece of foil, which will prevent the filling from burning.
Tie the legs with a thick thread so that the beautiful shape is preserved during the baking process. It is recommended to fasten the entire carcass along the longitudinal line in the same way.
Rub the outer surface with a mixture of salt and ground pepper.
Having placed the carcass on a baking sheet onto which excess rendered fat will drain, pour it with a mixture made from lemon juice, olive oil and butter.
The first baking stage should last about 20 minutes at a temperature of 200-210. Reducing the heat setting to 160, leave the turkey inside the warm oven for another couple of hours until fully cooked.
Cranberry sauce is easy to prepare by combining berries, sugar, water, lemon juice and hot pepper, boiling the mixture for 5-7 minutes and blending with a blender.

In foil

Using food foil for the turkey roasting process can reduce cooking time. Thanks to the reflective properties, a higher temperature is created inside the bird, eliminating burning. Turkey baked in foil has juicy flesh and rich flavor. To form a golden brown crust at the end of the process, the foil can be unrolled.

Ingredients:

turkey fillet – 800 g-1 kg;
soy sauce – 6 tablespoons;
spices for white meat - 4 teaspoons;
salt.

Cooking method:

Rinse the fillet pieces well and remove excess moisture with a paper towel. Use the sharp end of a knife to make cuts inside the meat, where to place part of the spice mixture.
Use the remaining spices for the surface of the fillet.
Place the pieces of meat in a bowl and pour in soy sauce so that the entire surface of the fillet is covered with liquid. Refrigerate for 3-4 hours.
After marinating is complete, wrap each piece separately in foil.
The oven should be heated to 210-220 degrees. Place the turkey fillet in foil on a baking sheet and set the baking time for 50-55 minutes.
To obtain a golden brown crust, 5-7 minutes before the end of the process, unroll the top layer of foil.

Up your sleeve

It will turn out tasty and beautiful if you cut medallions from the fillet. Turkey in the oven in a baking sleeve turns out very juicy and aromatic. Portioned even pieces of meat fillet will be baked evenly thanks to the protective film. A mixture of cheese, honey and seasonings will add special taste and aroma to the prepared dish. The dish will be relevant on the table at any time of the year.

Ingredients:

turkey medallions – 6-7 pieces;
liquid bee honey – 1 tablespoon;
mixture of ground peppers – ½ teaspoon;
salt;
garlic – 1 clove;
dried rosemary – 1 spoon (tbsp.);
balsamic vinegar – 2-2.5 tbsp. spoons;
grated cheese (Parmesan) – 6-7 tbsp. spoons

Cooking method:

Rinse the medallions, dry with a towel, and place in a baking bag.
Mix grated cheese, chopped garlic clove, pepper, salt, dried seasoning, vinegar and honey.
Place the mixture in the sleeve of the medallions and shake well several times, securing the edge.
Place in the cold for 50-60 minutes for quality marinating.
Without removing the medallions from the sleeve, place on a baking sheet and place in the oven for 40-45 minutes, preheat to 200 degrees. Make 1-2 small punctures on the top of the sleeve.
A dish prepared in this way will go perfectly with mashed potatoes, boiled rice or fresh vegetables.

Turkey thigh

A simple, basic recipe for cooking turkey in the oven that even a novice cook can handle. More experienced housewives can independently add various seasonings, marinades or spices to the proposed method at their discretion. Each type of added dried herbs or pepper will make the taste of the meat especially interesting and unique.

Ingredients:

turkey thighs – 4 pieces;
salt;
ground black pepper;
greens (sage, basil, cilantro, dill);
softened butter – 6-7 tablespoons.

Cooking method:

Rinse the portioned thighs under running water, removing any remaining feathers from the skin.
Dry the surface with paper napkins or a towel.
Rub with salt and pepper on all sides. Place the greens and a little butter under the skin.
Grease a baking sheet with oil and place thighs.
Bake turkey thigh fillet in the oven at 180-190 degrees for 30-35 minutes.
Check readiness in this way: pierce the thighs with the tip of a knife. The juice of the finished dish should not be pink or red.

Breast

Some housewives avoid cooking breasts in the oven, fearing that the meat will be dry and not tasty. The proposed recipe, despite its simplicity, will help you cope with the preparation of the dish and get a wonderful taste. The result will exceed all expectations; the breast will turn out juicy, soft, with the aroma of herbs and spices, which will add a special piquancy.

Ingredients:

breast fillet – 0.9-1.1 kg;
salt;
ground white pepper;
rosemary.

Cooking method:

Sprinkle well-washed turkey breasts generously with salt, pepper and rosemary, removing excess water first.
Place the breast pieces in a sleeve and, securing both sides, leave for an hour at room temperature. During this time, the meat will absorb the required amount of salt and spices and marinate well.
Place the sleeve on a baking sheet and place in a hot oven (preheat to 220 degrees in advance) for 25-30 minutes. After the time has passed, there is no need to rush to remove the turkey from the oven and sleeve. A gradual decrease in temperature and a protective film will prevent the natural juice from evaporating. After a couple of hours, the cooked pastrami can be cut and placed on a dish, garnished with sprigs of herbs.

Buzhenina

Turkey roast that has been cooked in the oven will look great on the holiday table. It can be flavored with different seasonings and have fillings, which, when cut, will give the dish originality. It is recommended to try one of the options for preparing turkey boiled pork with the addition of dried herbs and French mustard.

Ingredients:

fillet – about 1 kg;
ground pepper;
salt;
French mustard – 2-3 spoons;
Provençal, Mediterranean dried herbs;
garlic - several medium cloves;

Cooking method:

For boiled pork, it is advisable to choose a thick part of the fillet, wash it well and dry it.
Make numerous more cuts around the circumference and on the sides, into which to insert thin strips of garlic. The greater their number, the more piquant the meat will be.
Top the poultry pieces with a mixture of salt, dried herbs and pepper. Spread with mustard. Cover with cling film and place in the refrigerator for a couple of hours.
Place the marinated meat on a piece of foil and wrap it in the shape of an envelope, bringing the edges together tightly.
Heat the oven to 210-220 degrees, place the envelopes on a baking sheet and bake for about half an hour.
Unfold the foil after the boiled pork has cooled.

Steak

Based on steak, you can make original baskets with filling that will decorate any table, even New Year’s or wedding. You can use a grill instead of an oven. Any vegetables at the hostess' discretion are suitable for the filling. The combination of turkey meat with mushrooms will add zest. Learn how to cook this unusual, delicious dish.

Ingredients:

turkey steaks – 8-10 pieces;
fresh champignons – 250-300 g;
medium carrots - 1 piece;
eggplant – 1 piece;
onions – 1-2 pieces;
hard cheese – 150 -200 g;
mayonnaise – 100 g;
salt, seasonings.

Cooking method:

Start preparing 2-4 hours before baking. To do this, rub washed and dried steaks with salt, spices, and coat with mayonnaise or sour cream. Leave for several hours to marinate.
During this time, you can prepare the filling for the baskets. Wash and peel onions, mushrooms, carrots. Cut the eggplant into cubes, add salt to remove bitterness, and after 10-15 minutes drain the resulting water. Grate the root vegetable on a coarse grater, finely chop the onion and champignons. Fry everything in vegetable oil until golden brown.
Place the marinated steaks on a baking sheet greased with vegetable oil and place on the middle shelf of the oven at 200 degrees. After 30 minutes of frying, the edges of the steaks will rise, giving them a basket-like appearance.
Place a fried mixture of vegetables and mushrooms on each serving of steak. Sprinkle with grated cheese and put back in the oven for 10 minutes. Serve hot.

With potatoes

Deliciously cooked turkey baked in the oven with potatoes is very simple, quick and has an unsurpassed taste. It is prepared in the same way both in the sleeve and inside a clay pot. Using heat-resistant film will speed up the process of preparing a meat dish with potatoes. When using pots, it is recommended to remove the lid to crust the top layer.

Ingredients:

fillet – 500 -600 g;
potatoes – 800 g – 1100 g;
salt;
green;
spices to taste.

Cooking method:

Cut the meat into medium-sized pieces (2-3 cm), rinse, and allow the water to drain.
After peeling the potatoes, cut them into pieces equal in size to the meat pieces.
Put everything in a baking bag, add spices, salt, chopped herbs. Shake well several times and tie the edge tightly.
Place on a baking sheet and poke a couple of small holes.
Place the meat and potatoes in a hot oven (about 190 degrees) for 45-55 minutes. The juice released by the meat will saturate the potato pieces and add a special flavor to the dish.

Cutlets

For cutlets, shin meat is better suited, then they will be very juicy and look like beef. The process of preparing a dish from dietary meat is not much different from the traditional one. Baked turkey cutlets are easily accepted by the body and are recommended for people who want to reduce their excess weight, but are not ready to limit their meat consumption.

Ingredients:

boneless meat – 1 kg;
egg – 2 pcs.;
onion – 1 pc.;
white bread;
flour for breading;
vegetable oil;
salt.

Cooking method:

Rinse the meat first, soak the bread in milk or water, and peel the onion.
Grind the turkey meat and onions in a meat grinder.
Add salt, eggs, and soaked bread to the resulting minced meat. Mix everything.
Form into medium-sized round balls and roll them in flour.
Place on a baking sheet. Turkey cutlets turn out juicy and golden brown. Baked at a temperature of 220 degrees. Check readiness by using a skewer: clear juice released at the puncture site indicates the cutlets are fully prepared.

Filled rolls

Turkey roll can have different fillings: onions and carrots, prunes, eggs. Try one of the holiday options, which can become the main dish on the table. Don’t forget to decorate the turkey rolls beautifully laid out on a flat dish with sprigs of herbs, which will go well with the light meat and dark prune filling not only in appearance, but also in taste.

Ingredients:

Turkey escalope fillet – 800-900 g;
sun-dried prunes – 150-200 g;
salt, spices.

Cooking method:

Cut the sirloin into portions as for an escalope and use a hammer to make thin chops. Rinse and allow time for the water to drain.
Roll each piece in a mixture of salt and seasonings.
Soak the prunes in hot water for 10-15 minutes to steam. Cut into strips.
Stuff, placing prunes on prepared meat “pancakes”. Twist the rolls and secure them with a skewer or thick thread.
Place on a baking sheet with vegetable oil and bake at 180 degrees.

With apples

The recipe for preparing a wonderful turkey fillet with apples in the oven is ideal for the New Year or Christmas holidays. The dish will become a table decoration; it looks beautiful and bright in the photo. The recipe is identical to the preparation of Peking duck, which many consider a delicacy. Without much effort, please your loved ones with turkey meat prepared according to the proposed recipe.

Ingredients:

fillet – 1.2-1.5 kg;
green apples – 2-3 pieces;
honey – 2-3 tablespoons;
garlic – 3-4 cloves;
ginger, black pepper, ground nutmeg - 1 teaspoon each;
mustard powder – 0.5 teaspoon;
olive oil – 5-6 tablespoons;
salt.

Cooking method:

Wash the turkey fillet and cut into large pieces (4-6 cm). Beat a little, salt and sprinkle with pepper.
Prepare the marinade by mixing ground ginger, nutmeg, mustard powder, crushed garlic, honey, olive oil. Place pieces of turkey fillet in it for several hours.
Place pieces of meat on a dry baking sheet, place apples cut into slices on top, which can be combined with pineapple and pumpkin. Pour in the remaining marinade.
The oven should be very hot (220-230 degrees). Bake for about 30-40 minutes.

A few tips on how to cook turkey in the oven so that the meat is not tough and dry will help many housewives who decide to decorate their table with such a chic dish:

the poultry should only be fresh; frozen meat is not suitable for cooking in the oven;
if the size of the carcass is large, it may not bake well, so it is worth cutting the bird into fillets, drumsticks, and wings;
use foil or a special sleeve during baking;
the use of marinades will allow the meat not to lose its juiciness;
Monitor the oven temperature.

Video

The most common daily dishes are usually prepared from chicken. You can diversify the menu by cooking turkey fillet in the oven. The best recipes for quick cooking turkey meat can be found below.

Turkey baked in the oven with herbs and soy sauce is tasty, low-calorie and quite elegant. The recipe is suitable both for a festive table and as a change from the usual menu.

turkey meat - 700 gr;
salt - tsp;
sugar (a little, optional);
soy sauce;
juice of one lemon;
paprika;
Italian herbs - 1.5-2 tsp;
olive oil - 1 tbsp. l.;
carrot.

If necessary, remove excess pieces of turkey meat (but do not trim off all of it, otherwise you will end up with dry meat) and skin.

Prepare the marinade. If you use a concentrated thick sauce, take a couple of teaspoons; if diluted, take twice as much. Squeeze out about a teaspoon of juice. We dilute everything with boiled water in a ratio of 1:5 with sauce and juice.

Sprinkle the meat part with a little salt and rub it by hand. Spray with oil, add herbs and paprika, and rub the tenderloin well with your hands. Pour in the prepared marinade, rub again by hand and put it in the refrigerator for at least two hours - you can leave it for a day, then the meat will be saturated with the sauce as deeply as possible, it will turn out very juicy and aromatic.

Place thick circles of carrots on the bottom of the mold, and meat on top. This way the meat won't burn or stick to the bottom. Pour the rest of the marinade on top.

Cover the pan with foil, folding the edges over the sides. Bake for about 40-45 minutes in a hot oven. The turkey is very flavorful and dark in color thanks to the soy sauce and paprika.

Baking recipe in foil

turkey thigh fillet - 1;
olive oil (better suited for baking than regular sunflower oil);
garlic - 1;
salt;
pepper;
rosemary;
cilantro.

We thoroughly wash the fillet and, if necessary, use a knife to remove any remaining fluff or rough skin.

Peel the garlic, cut the cloves into 2-3 parts. We make cuts in the fillet and place garlic pieces in them.

Prepare the marinade: mix herbs, spices, oil and chopped garlic clove. Rub the tenderloin with the prepared marinade and leave to marinate for several hours.

We unwind the foil as much as needed according to the size of the meat part with the ability to fold the sheet twice. Wrap the meat well, put it in the oven as hot as possible for a third of an hour, then reduce the temperature to 170 degrees. and leave to simmer for another 1-1.5 hours, then open the foil and cook at maximum temperature for another third of an hour. At the last stage, a crust forms.

In the sleeve in the oven

300 g breast without skin;
half a chili;
half a lemon fruit;
2 tbsp. l. grain mustard;
olive oil;
2 tbsp. l. fine salt;
1 tbsp. l. ground black pepper.

First you need to prepare a marinade in which the meat will be marinated. To do this, you need to combine freshly squeezed lemon juice, finely chopped chili, spices, oil and salt in a bowl.

Wash the breast thoroughly, pat dry a little with paper towels, rub with marinade and leave in the refrigerator overnight to soak.

The next day, transfer the meat along with the remaining marinade into the sleeve, secure it on both sides and, placing it on a baking sheet, bake at 180 degrees for 50 minutes. 10 minutes before the end, if desired, you can rip the sleeve open, then a light brown color will form on the surface of the breast. Otherwise, it just turns out very juicy and soft.

Before serving, cut the breast into pieces.

Just a note. If you cut the meat into pieces and let it marinate for more than 10 hours according to this recipe, you can prepare a very juicy, spicy kebab from it.

Recipe with potatoes

fillet - 1.2 kg;
potatoes - 1.5 kg;
carrot;
celery;
dill greens;
garlic;
salt, pepper

Cut the fillet into small cubes, removing the skin and pieces of fat along the way.

We clean the vegetables and rinse them with cool water.

We suggest preparing the dish in a dietary style. This means that the food will not be fried.

Potatoes need to be prepared in a special way: cut into small cubes similar in size to meat, rinse with cold water and lightly dry with a towel. This technique will help the potatoes not stick together during baking.

We cut the remaining vegetables into the same pieces as potatoes. Mix all vegetables except potatoes together.

In a separate bowl, add salt and season the meat, potatoes and mixed vegetables.

Pour a glass of water into the mold, add bay leaves and peppercorns. Place potatoes, vegetables and meat in layers, repeating layers 2-3 times. Cover with foil and, if possible, with a lid.

Bake at 220 degrees for 1 hour and 20 minutes.

Chops in the oven

turkey - 500 gr;
egg;
milk - 100 g;
breading;
salt and spices “For turkey”.

Rinse the fillet well, remove the skin, cut into slices 1-1.5 cm thick. We beat each slice with a hammer on both sides to soften the fiber structure.

Separately combine spices, egg, salt, milk and mix well.

Place the meat slices into the mixture, soak thoroughly and leave to soak for half an hour.

After half an hour, heat the oil, coat the slices in breadcrumbs and fry for five minutes on each side.

Steak meat in the oven

turkey fillet - 450 gr;
salt - ½ tsp;
pepper - ½ tsp;
spices “For poultry” - ½ tbsp. l.;
post oil - 1 tsp;
lemon - 1 fruit.

The fillet should be skinless and boneless. Rinse thoroughly, allow excess liquid to drain, and cut into steaks up to 2 cm thick.

Rub the meat slices with a mixture of spices and salt. To prevent the moisture from evaporating from the steaks and to retain their juiciness, you need to “seal” them by frying them a little on both sides. A grill pan is best suited for this, but if you don’t have one, use a regular one. Before frying, the pan should be well heated and slightly coated with oil. Fry for a couple of minutes on each side to form a crust.

Place the steaks on a baking dish or baking sheet. Cover the top with very thin slices of lemon - it adds a slight sourness. Bake at maximum temperature for 15-20 minutes.

With mushrooms and cheese

fillet - 500-600 g;
fresh champignons - 600 gr;
hard cheese - 250 gr;
light mayonnaise - 4 tbsp. l.;
garlic - 3-4 cloves;
onion - 1 small;
salt and seasoning.

Prepare the fillet, cut into large cubes. Separately combine mayonnaise, salt and spices and mix. Cut the champignons into slices, mix with meat pieces, pour in mayonnaise sauce and mix everything.

Place the mushroom and meat mixture into separate portioned baking dishes. Bake at 220 degrees for 20-30 minutes. 5-7 minutes before the end of baking time, grate with cheese.

With vegetables

Products are designed for 1 serving:

half a turkey breast;
sweet pepper - 1;
potatoes - 2 tubers;
onion - ½ small head;
clove of garlic;
oyster mushrooms - 100 gr;
salt, pepper, turmeric.

Mix the spices immediately in a separate container. Rinse the breast, pat dry with paper towels, rub with spices and leave aside for a while.

Wash all vegetables, peel or seed if necessary, cut into small cubes, and finely chop the garlic and onion.

Fold a sheet of foil in half, lay out layers of potatoes, mushrooms, onions, peppers, breast, and garlic. Close the foil, as is usually done with julienne. Bake in a hot oven for 30-40 minutes at a temperature of 190-200 degrees.

French-style meat with turkey

A complete turkey dish with side dishes can be prepared according to the following recipe:

turkey fillet - 500 gr;
onion - 3 units;
potatoes - 500 gr;
champignons - 300 gr;
tomatoes - 3 medium;
hard cheese - 200 gr;
spices - to taste;
mayonnaise and sour cream - 150 ml each.

Let's prepare all the necessary ingredients:

We clean and rinse the vegetables.
We also rinse the fillet and cut it across the grain into pieces 1 cm thick. We'll beat them through the bag on both sides, rub them with spices and salt.
Place the fillet pieces in the first layer in a greased pan.
Cut the onion (2 pieces) into thin slices and place on top of the turkey.
Prepare the sauce: mix mayonnaise, sour cream, a little ground pepper and a couple of glasses of water. Cover the meat and onions with the resulting sauce. Do not use all the sauce - it is needed to lubricate the other layers.
Cut the potatoes into slices 2 mm thick. It’s better not to cut it thicker - it may not bake through. Place on top of the onion and re-brush with sauce.
Next, lay out a layer of champignons fried with onions, and on top - the remaining potatoes. Lubricate with sauce.
Cut the tomatoes into half rings, place the last layer and brush it with the rest of the sauce.
Cover the pan with a layer of foil and place in the oven for 60-70 minutes at 180 degrees.
10 minutes before cooking, remove the foil and sprinkle with grated cheese.

Bake a whole turkey at a temperature of 220-250 degrees (to obtain a crust that will prevent the juice from evaporating), then at a temperature of 180 degrees.

How to bake turkey fillet

Products
Turkey fillet - 1 kilogram
Olive oil - 2 tablespoons
Lemon juice - from half a lemon
Garlic - 4 cloves
Ground black pepper, salt and mayonnaise - to taste
Sour cream - 3 tablespoons
Parsley - 4-5 sprigs

Preparation of products
Wash the turkey fillet and dry it with a napkin. Mix seasonings, salt, oil and lemon juice. Rub the turkey with the mixture. Wrap each piece of fillet in foil. Place the prepared fillet to marinate for 12-14 hours in the refrigerator.

Baking in the oven
Preheat the oven to 200 degrees. Place the turkey fillet on a baking sheet and place the baking sheet in the oven on the middle rack. Bake the fillet in the oven for 40-45 minutes. Remove the pan with the fillet from the oven and unwrap the foil. Pour your own juices over the meat and make 2-centimeter borders out of foil. Send in this form to the oven to brown for 15 minutes.

Baking in a slow cooker
Place the turkey fillet, wrapped in foil, on the bottom of the multicooker and bake on the “Baking” setting for 1 hour.

Air fryer baking
Preheat the air fryer to 230 degrees for 10 minutes. Place the turkey fillet, wrapped in foil, on the middle rack of the air fryer and bake for 1 hour at medium air speed.

How to bake a turkey drumstick

Baked Turkey Drum Ingredients
Turkey drumstick - 4 pieces
Carrots - 2 pieces
Onions - 2 heads
Bay leaf - 2 leaves
Basil - teaspoon
Rosemary - teaspoon
Ground black pepper - half a teaspoon
Salt - heaped teaspoon
Mustard - 3 tablespoons

Preparation of products
Rinse and pat dry the turkey drumstick. Peel the onions and carrots, cut the carrots into 3-4 parts. Boil turkey drumstick with peeled vegetables and bay leaf. Mix rosemary, basil, black pepper, salt and mustard. Coat the turkey with the mixture.

Baking in the oven
Line a baking sheet with foil, grease the foil with oil. Place turkey on foil. Preheat the oven to 200 degrees, bake the turkey drumstick for 35 minutes.

Baking in a slow cooker
Place the drumsticks in a slow cooker, grease the bottom with vegetable oil. Bake the drumsticks for half an hour on the “Baking” setting, then turn the drumsticks over and bake for another half hour on the “Baking” setting.

Air fryer baking
Preheat the air fryer to 260 degrees. Place the drumsticks on the middle rack of the air fryer and bake for 20 minutes at medium air speed.

Serve baked turkey drumstick with a side dish - boiled rice, pasta, potatoes and herbs.

Sauces for turkey

Cranberry sauce for roast turkey

Products:
for 1 turkey Fresh or frozen cranberries - 350 grams
Orange - 1 piece
Cognac - 2 tablespoons
Grated cloves - 0.5 teaspoon
Grated ginger - 0.5 teaspoon
Sugar - 1 teaspoon

How to Make Cranberry Sauce for Roast Turkey
Preparation: Squeeze the juice from the orange into a saucepan, add ginger, cloves, fresh or frozen cranberries (frozen ones do not need to be thawed). Simmer the sauce over low heat for 10 minutes. Then add sugar and cognac and mix everything.
Serve cranberry sauce with roasted turkey in a sauce container.

Creamy sauce for baked turkey fillet

Ingredients for fillet 200 grams
Butter - 20 grams
Wheat flour - 1 tablespoon
Milk - 120 milliliters
Olive oil - 1 tablespoon
Salt - 0.5 tablespoon

Melt the butter in a saucepan or saucepan over low heat. Then add flour, mix, add milk. Mix everything thoroughly, add olive oil and salt. Cook until sauce-like consistency.
Pour creamy sauce over the turkey before baking; when cooking, wrap the turkey in the sauce in food foil..

Tomato-sour cream sauce

Ingredients
Sour cream - 200 grams
Salt - 0.5 teaspoon
Black pepper (ground) - 0.5 teaspoon
Sweet paprika - 1 teaspoon
Dill - 2 sprigs
Green onion - 1 bunch
Tomato - 1 large or 2 small

How to Make Creamy Roast Turkey Gravy
Place the tomato in a cup, make a cross-shaped cut on it and pour hot water over the tomato for 3 minutes, then remove the skin from the tomato. Chop the onion and dill and add them to the tomato. Grind everything with a blender to a homogeneous liquid consistency. Add sour cream, parika, black pepper (ground). Mix everything thoroughly.
Serve tomato-sour cream sauce with baked turkey in a sauce container.

The benefits of turkey meat due to the content of vitamins A (growth and health of bones and hair), E (circulatory system), B vitamins (metabolism).

How to Roast a Whole Turkey

Baking ingredients
Turkey - 4 kilograms
White wine - half a glass
Apples - 5 large
Salt and pepper - to taste
Seasoning for poultry - 2 tablespoons (to taste)
Vegetable oil - 3 tablespoons

How to bake a turkey
1. If frozen, defrost turkey.
2. Gut the turkey and remove any remaining feathers using tongs.
3. Mix salt, seasonings and white wine.
4. Rub the turkey with this marinade, cover and refrigerate for 12 hours.
5. Periodically baste the turkey with marinade.
6. Wash the apples, cut them, remove the cores, cut them into cubes.
7. Stuff the turkey with apples and slaughter (or sew up). Brush the turkey with vegetable oil.
8. Preheat the oven to 180 degrees for 10 minutes.
9. Line a baking sheet with foil, grease the foil with oil, place the turkey on it and wrap tightly with foil.
10. Place the baking sheet with the turkey on the middle level of the oven, close the door and bake the turkey for 2.5 hours, periodically basting with the resulting juice.
11. Then open the foil, increase the oven temperature to 200 degrees and bake the turkey for another 20 minutes.

A simple step-by-step recipe for cooking turkey in the oven

How to cook a turkey in the oven: 9 popular step-by-step recipes with baking nuances

Turkey is the main attribute of Thanksgiving in the USA, and in Russia this bird is often prepared for the New Year or other major holiday. Not a single anniversary table is complete without a large oven-baked turkey. How to cook a turkey in the oven to surprise guests and delight loved ones?

Cooking features

Turkey is a lean and light meat, very nutritious. But if you cook it incorrectly, it may seem too dry and crumbly. It is important to carry out several preliminary procedures that will help the meat become more juicy and tender.

Defrosting. If you skip this step, a golden crust will not form, and all the juice will evaporate as it bakes.
Pickling. If you do not marinate the meat, it will lose its taste and will be tough or dry. Proper marinating will add new flavors to the dish, making the turkey fillet tender and the skin less tough. If you marinate the bird correctly, you don’t have to make sauce for the dish, because the turkey will have excellent taste if you serve it in its own juices.
Adding sauce while baking. After interrupting the heating process in the oven for just a few seconds, you can add sauce to your taste to the almost finished dish. It will saturate the meat and will not have time to evaporate, since it will heat up in the oven for less than 20 minutes.
Serving with cheese, vegetables, herbs, garlic. Greens and additional ingredients, stuffing, will turn the dish into a real creation of culinary art. By choosing the filling for stuffing wisely, you can eliminate the preparation of a side dish.

In addition to the ingredients that are selected at the cooking stage, always pay attention to the products for serving and ready-made sauces. Citrus gravies, sweet and sour sauces, and northern berry sauces go well with turkey. They highlight the tender poultry meat.

Standard baking time

The duration of baking depends on the cooking method, whether the bird is defrosted, and also on the size of the meat piece.

The whole turkey should be baked at 220-240 degrees for 10 minutes. Afterwards, you need to reduce the temperature to 180 degrees and keep the bird in the oven for another hour or 50 minutes. This step-by-step procedure will allow you to get a turkey with a golden crust and juicy meat. A crust forms in the first 10 minutes and prevents the juice from escaping.

If you bake turkey fillet, you need to keep it for 40-45 minutes at medium temperature (200 degrees). Then the fillet can be pulled out, poured over the sauce and left in the oven for another 10-15 minutes.

Marinated and defrosted meat takes less time to bake than frozen meat. It is generally not recommended to send the turkey to bake before all the remaining ice has been removed from it - otherwise the meat may turn out watery and tasteless.

Features of marinating meat

The meat should be marinated in the refrigerator so that it does not have time to spoil. When placing a bird or part of it inside the refrigerator, be sure to cover the container with the product with a lid. This will prevent the meat from weathering and allow the marinade to be better absorbed into the base. The lid will also rid the refrigerator of the unpleasant smell of raw meat.

The product should be marinated for 12-14 hours. If you don’t have that much time left, add lemon juice to the composition - it will speed up the process of absorption of the composition. You can keep the meat out of the refrigerator for 1-2 hours - during this time it will not spoil.

Popular recipes

Turkey goes well with citrus fruits and vegetables. It can be cooked whole or in individual parts - turkey thighs and breasts are nutritious enough to serve as a main course.

Below are the best turkey roasting recipes.

In foil

It is preferable to bake the breast in foil - it is smaller and easier to fit into the sheet. Marinate the meat and make a cut in the middle. Place garlic, a slice of lemon or orange into the resulting recess - then the entire piece will be saturated with juice. You can sprinkle the fillet with spices.

Preheat oven to 250 degrees. Wrap the fillet in foil (putting the sheet loosely against the meat to allow room for the juices).

Bake the fillets for 20 minutes. There is no need to add juice or sauce - the foil will retain the natural liquid.

Up the culinary sleeve

Turkey can be baked in a sleeve with the addition of vegetables, carrots, and citrus fruits. You can put diced avocado inside.

The meat is baked in the sleeve for 50-60 minutes in a preheated oven.

Baking thighs

The turkey thigh should be baked in a baking oven because this part can dry out very easily without additional marinade.

The cooking algorithm is as follows.

Remove the skin first. It's too stiff on the thigh.
Make a mesh cut on the thigh. They will help the meat cook evenly.
Rub the thigh with spices, butter, add sour cream or sprinkle with cheese if necessary.
Add onion.
Bake the thigh for 50 minutes in the oven at 180 degrees.

Roasting the breast

There is another recipe for turkey breast. It goes well with the following spices:

chili (juice of one pepper);
paprika (1-2 teaspoons);
0.5-1 teaspoons of dried garlic (or one clove, cut into many small cubes);
French mustard (1-2 tablespoons);
salt (to taste).

Additionally, you need to add 4 tablespoons of sunflower or olive oil. It will help form a golden crust.

The main part of the dish is 650 grams of turkey breast. This is enough for 3-4 people.

Bake for 50 minutes after heating the oven to 200 degrees.

Cooking boiled pork

To prepare turkey boiled pork, you will need a large poultry fillet and a pinch of the following herbs and spices:

coriander;
basil;
Chile;
paprika;
garlic;
ground black pepper.

Garlic can be used dry or 3 full cloves. Additionally, you will need 2 tablespoons of oil, 4 tbsp. spoons of salt and a liter of water.

1 kg of fillet is soaked in a marinade of salt and water. The fillets should be soaked for up to 3 hours. Afterwards, dry the meat and stuff it with garlic. Spread the top with spices.

In an oven heated to 220 degrees, the dish is baked for 35 minutes. The baking tray must be dry.

Cooking steak

The steak will have to be beaten for a long time. It can be cooked not only in the oven, but also on the grill or in a frying pan.

To prepare steaks, take 1-2 breasts and pound them thoroughly. The meat should become soft, it is desirable that there are even traces of beating on it. Pour additional sauce over the pre-marinated meat and place in a very hot oven for half an hour.

Serve with BBQ sauce, fresh vegetables, bread, vegetable or citrus sauce.

With potatoes

Potatoes for the oven should be selected medium-sized ones. It can be completely wrapped in foil. If you come across large potatoes, cut them into slices or halves and also wrap them in foil. The main thing is that it fits in the pan next to the large turkey.

Special sauces are prepared for potatoes based on sour cream, mayonnaise, cheese and herbs. You can make a mixture with ham, mushrooms or other ingredients to taste. But since the main dish is turkey, it is better to limit yourself to potatoes with cheese and sour cream sauce.

Filled rolls

Stuffed rolls can be made from fillet. It should be cut into strips of medium width in advance.

Filling (optional):

eggplant;
cheese and potatoes;
citruses.

Bird with apples

If you want to cook the bird with apples, line it with 5-10 apples (or slices, depending on the size of the baking sheet) around the perimeter. The most delicious recipe is with pre-pickled apples. When baked, they acquire a crispy crust.

You can pickle apples separately by adding sugar to the marinade. Then, when cooking, the apples caramelize. This would be a great accompaniment to turkey with citrus sauce.

Other cooking methods

You can grill the turkey. To do this, it is recommended to beat the fillet meat well to achieve a round or oval shape. On the grill, the meat is baked until brown. Be sure to marinate the meat before cooking.

Turkey can also be fried in a frying pan, but the meat of this bird is heated too unevenly, which is why this cooking method may turn out unpalatable.

Use some tricks during cooking to make the meat even more delicious.

The main thing is not to let natural juice leak out. Try to achieve a golden crust. You can leave it natural by simply letting the whole carcass bake for 10 minutes.

But if we are talking about individual parts of the bird, and especially the breast, which is cooked without skin, you will have to use additional sauces to obtain a crust.

You can warm the bird for a while and fill it with its own juices before putting it in the oven.

If you want to leave maximum natural juiciness, it is recommended to use:

sour cream;
mayonnaise (not suitable for people who are trying to reduce their consumption of fatty foods);
dry mixture for baking (based on dough);
lemon juice with honey.

Ask your friends for interesting family recipes. In families with a passion for cooking, certain turkey cooking secrets are often passed down from generation to generation.

While baking, occasionally, if time permits, check the product for doneness. Use a fork. Stick it in and check if the meat has lost its reddish tint. If the color has become uniform, without a hint of blood, and too much juice does not flow out when pressed, the dish is ready.

The bird should be checked in the last 5-10 minutes to avoid being half-cooked.

If, when checking, the fork does not stick in well, the juice does not come out at all, do not rush to remove the dish from the oven. Yes, it became too dry, but this can be compensated for.

Add sauce, gravy or lemon juice mixed with sour cream, lower the temperature and cook for another 5-7 minutes. The liquid composition will saturate the meat and relieve it of excessive dryness.

If you are adding a lot of additional ingredients, use foil. It will help bake vegetables or fruits evenly. The result is a simple and tasty side dish.

Conclusion

Turkey should be prepared strictly according to the recommendations, because its meat is considered “capricious”. If you overheat or underheat a little, the dish will be ruined. But if you follow the tips and supplement them with your own cooking experience, you can easily bake a dish with excellent taste.

Source: http://adella.ru/home/gotovim/kak-prigotovit-indejku-v-duhovke.html

Turkey meat is often recommended for dietary nutrition. It contains many amino acids, vitamins, it is tasty and nutritious. At the same time, its calorie content is relatively low. Turkey meat can be prepared in different ways: frying, boiling, stewing, baking.

All of these methods have advantages and disadvantages, but baking is recognized as one of the best cooking methods. When roasting a turkey, you can ensure that it cooks well and remains juicy, even if you cook it whole. In addition, if desired, you can get a golden brown crust, which is much more appetizing than when frying.

However, to do this you need to know how to cook turkey in the oven correctly.

Cooking tips to keep the turkey juicy and soft

It is advisable to study tips for cooking turkey in advance so that you can go shopping prepared. However, they will not hurt those who already have turkey in stock.

For baking in the oven, especially if you plan to cook the bird whole, only a young turkey weighing up to 4 kg is suitable. It can be recognized not only by its weight, but also by its light, relatively thin skin. If you purchase turkey meat that has already been cut into pieces, pay attention to the cuts: they should be slightly moist and shiny. If the meat is sticky or crusty, then you should not choose it.
You should purchase a whole turkey for roasting a couple of days before the planned feast. If you buy it earlier, you will have to freeze and defrost, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy it just before cooking, you may not have time to marinate the meat.
It is better to bake chilled meat in the oven, especially when it comes to dietary turkey meat. Frozen and thawed meat becomes less juicy. To prevent a dish prepared from frozen meat from becoming too dry, it is defrosted without a sharp temperature change, that is, in the refrigerator.
To prevent the turkey meat from drying out during baking, you can use a sleeve or foil. If foil is used, it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass in foil. Then it will be possible to remove the layers of foil gradually. This will allow you to get a golden brown crust, but the wings and legs will not burn or dry out. It is recommended to make several punctures in the sleeve before baking. They are needed for steam to escape. Otherwise, the steam may tear the bag.
To make the turkey juicier, you can remove its skin and place pieces of butter under it. To create an appetizing crust, butter the bird on top.
Cooking time for turkey in the oven depends on the oven temperature, the size of the bird or pieces, and the recipe. Typically it takes 3 hours to bake a 4kg turkey.

You can bake the turkey with or without minced meat. Whole birds are usually stuffed with fruits, mushrooms, vegetables, and cereals. Prunes are often used as minced meat for turkey rolls. You can bake the turkey right away with potatoes and other vegetables. In this case, you will get a complete dish. Other recipes make cold turkey appetizers.

Whole roasted turkey

turkey – 4 kg;
onions – 0.2 kg;
thyme – 10 sprigs;
salt – 150 g;
sugar – 120 g;
garlic – 7–8 cloves;
black peppercorns – 20 pcs.;
water – 4–5 l;
butter – 0.4 kg.

Cooking method:

Wash the gutted turkey carcass and remove the neck.
Pour 4 liters of water into a large container, add salt, sugar, and pepper. Heat to a boil until the bulk ingredients dissolve.
Peel the onions and cut them into half rings.
Cut the garlic cloves into thin slices.
Place onion and garlic in brine. Add thyme there.
Remove the brine from the stove.
Once the brine has cooled to room temperature, lower the turkey into it. If the brine does not cover it completely, add boiled water, but not more than a liter. Place in the refrigerator. It should be marinated for at least 6 hours, but it is better if it is in the marinade for 24 hours.
Remove the carcass from the brine and dry.
Pull back the skin and place pieces of softened butter underneath, using about 100g. Gently massage the turkey through the skin to distribute the butter evenly.
Brush the top of the turkey with a small amount of softened butter. You should also grease a large sheet of foil that you place on the oven rack. Make several small holes in the foil so that the juice can flow down, place a baking sheet under the wire rack.
Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
Place the bird, back side up, on a foil-lined rack.
Turn on the oven and bake the turkey at 180–200 degrees for an hour and a half.
Brush the back of the turkey with oil, turn it over, and brush the belly. Continue baking for another hour.
Brush with remaining oil and bake for another half hour. Use a knife to check if the bird is done and remove it from the oven.

A whole roasted turkey can be served whole or cut into pieces for the holiday table. It wouldn’t hurt to prepare a side dish of baked vegetables.

Turkey stuffed with vegetables, baked in the oven

turkey – 3 kg;
olive oil – 80 ml;
butter – 100 g;
onions – 100 g;
carrots – 100 g;
hot capsicum (optional) – 1 pc.;
greens (rosemary or parsley) – 20 g;
lemon – 1 pc.;

Cooking method:

Remove the butter from the refrigerator and place in a warm place until it softens.
Rinse the gutted poultry carcass in running water and dry.
Pull the skin, push pieces of butter under it, distribute it under the skin with your fingers using massage movements.
Peel the onion and cut it into half rings.
Cut the peeled carrots into thin slices or grate.
Stuff the turkey with vegetables and add herbs. Sew it up so the filling doesn't fall out.
Rub the salt and pepper mixture all over the turkey. Tie your legs, press your wings.
Place on a foil-lined baking sheet.
Squeeze the juice from the lemon and mix with olive oil. Pour this sauce over the turkey.
Place the turkey in the oven, preheated to 200 degrees, and bake at this temperature for half an hour.
Reduce the oven temperature to 180 degrees and continue baking for one and a half hours. Check for doneness. If the juice flowing out of the carcass when it is pierced with a knife has a reddish tint, continue baking for another half hour. If the bird has already baked, it is not worth keeping it in the oven for extra time.

Before serving, be sure to remove the stuffing from the turkey and place it next to it.

Turkey fillet baked in foil

turkey fillet – 1 kg;
soy sauce – 120 ml;
vegetable oil – 20–30 ml;
herbs, spices - to taste.

Cooking method:

Wash the fillet. Blot with paper napkins. Make a deep, long cut in each piece and place a mixture of spices and herbs there.
Marinate turkey fillet in soy sauce for 2 hours.
Prepare several pieces of foil (according to the number of fillet pieces). Grease them with oil.
Wrap the fillet in foil. Place on a baking sheet.
Bake at 200 degrees for 50 minutes. 5 minutes before cooking, unwrap the foil so that the meat is lightly browned.

The fillet can be served hot with a side dish of vegetables and potatoes, or cold, cut crosswise into slices. Stewed vegetables can be prepared as a side dish.

Turkey medallions baked in a sleeve

turkey medallions – 0.5 kg;
honey – 35 g;
pepper mixture – 5 g;
salt - to taste;
garlic – 1 clove;
dried rosemary – 10 g;
balsamic vinegar – 50 ml;
cheese – 100 g.

Cooking method:

Finely grate the cheese to immediately prepare the sauce.
Pass the garlic clove through a press and add to the cheese.
Pour a mixture of peppers, rosemary, and add a little salt into a bowl with cheese.
Melt honey until liquid, mix with vinegar.
Pour the mixture into the cheese, mix well.
Wash and dry the medallions with a napkin.
Place half of the cheese-honey mixture in a baking bag. Place medallions on it, cover them with the remaining mixture.
Fasten the sleeve on both sides, make narrow punctures in the film with a toothpick.
Place on a baking sheet and place in an oven preheated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. A potato side dish goes best with them.

Turkey medallions baked in foil

medallions – 0.5 kg;
dried basil – 10 g;
cheese – 100 g;
tomatoes – 100 g;
vegetable oil – 10 ml;
sour cream – 20 ml;
salt, pepper - to taste.

Cooking method:

Mix sour cream with salt, pepper and basil.
Wash the tomatoes, cut into slices.
Finely grate the cheese.
Wash the turkey medallions and pat dry with a kitchen towel.
Place each medallion on a piece of foil greased with vegetable oil.
Brush medallions with sour cream sauce.
Place a tomato slice on each medallion.
Sprinkle with cheese.
Lift the ends of the foil and pin them at the top so that the foil does not crush the cheese.
Place on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unwrap the foil and bake for another 10 minutes.

If you prepare turkey medallions according to this recipe, you can serve them as a hot appetizer for the holiday table. They look appetizing, the meat is juicy and tender.

"Buzhenina" from turkey

turkey fillet (breast) – 0.8 kg;
mustard (sauce) – 40 ml;
Provençal herbs – 20 g;
garlic – 3–4 cloves;
salt, ground black pepper - to taste.

Cooking method:

Wash a large piece of turkey fillet and dry with a towel.
Peel the garlic, cut the cloves into 3 parts.
Having made thin deep cuts on different sides of the piece with a knife, stuff the meat with garlic.
Rub the piece with a mixture of Provençal herbs, pepper and salt. Spread with mustard.
Place in the refrigerator for 2 hours to marinate the turkey.
Wrap the turkey fillet in foil to make an envelope. Place in an oven preheated to 220 degrees for 35–40.
Leave the turkey in the foil until it cools.

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, cut it into thin slices and place on a platter. It would be a good idea to prepare turkey boiled pork for the holiday table.

Turkey with prunes

turkey fillet – 0.8 kg;
prunes – 0.2 kg;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Soak dried pitted prunes in warm water for 15 minutes. Remove, squeeze, cut into strips.
Wash the turkey fillet, dry it and cut it into escalopes. Beat with a culinary hammer.
Mix salt and pepper and rub on both sides of the turkey breasts.
Place a spoonful of chopped prunes on each piece, roll it up and tie it with thread.
Grease a baking dish or baking sheet with high sides generously, place the rolls on it, and sprinkle with the remaining oil.
Bake turkey rolls with prunes at 200 degrees for 35–40 minutes.

Before serving, the threads must be removed and the rolls cut into rings. They look very appetizing. If you want the meat even juicier, these rolls can be made with bacon by wrapping thin slices of pork around each roll before wrapping it with string. However, the calorie content of the finished dish will increase greatly due to this.

You can cook the turkey in the oven whole or in pieces, with or without stuffing. Roast turkey can be served as a cold appetizer or as a main course, depending on the recipe. If everything is done correctly, the meat will be tender and juicy.

Source: http://OnWomen.ru/kak-prigotovit-indejku-v-duhovke.html

How to properly cook a whole turkey in the oven so that it is juicy?

Many housewives wonder how to properly cook a whole turkey in the oven. If you decide to cook this bird, first of all, choose a good recipe. We offer you several successful options for roasting a turkey.

Let's start with the simplest recipe for roasting a turkey carcass. Experienced cooks advise seasoning the bird with fresh herbs - parsley, basil, dill, as well as dried aromatic herbs.

Ingredients:

turkey carcass;
salt;
black pepper;
dried herbs;
boiled water – 1 glass.

Preparation:

We wash the turkey both outside and inside.
We cut off the edges of the wings, otherwise they will burn during the heat treatment.
Rub the carcass with black pepper, as well as salt and herbs.
Place the bird on a tray with a wire rack to allow the fat to drain. Place the turkey breast side up.
We fasten the turkey legs with thread.
Preheat the oven to 250 degrees.
Place the bird in it and bake for twenty minutes.
Then lightly lift the bird with a spatula so that its back does not stick to the grill.
Bake the turkey for two hours. Periodically water it with the released juice.
Then we take out the bird and start preparing the sauce.
Pour the fat formed during the heat treatment of the poultry into a saucepan.
Cook it on the stove, stirring until the mass is reduced by half.
Serve turkey with gravy.

Advice! To ensure that the turkey is juicy and tender after baking, marinate it for a day in a salt solution with the addition of seasonings and granulated sugar.

Turkey with citrus notes

The whole turkey will turn out juicy in the oven if you marinate it well and stuff it with orange slices and garlic. True, we will be marinating the turkey for two days, so if you are planning a holiday feast, take care of this in advance. The taste and aroma of such a bird are simply inimitable!

Ingredients:

turkey carcass;
table salt – 7-9 teaspoons. spoon;
granulated sugar – 0.1 kg;
coriander seeds - 1 ½ teaspoons. spoons;
laurel leaves – 3 pieces;
onion - 1 head;
carrot root vegetable - 1 piece;
orange - 1 fruit;
clove inflorescences - 10 pieces;
garlic – 1 head;
soft butter – 0.1 kg;
black pepper – 1 teaspoon. spoon;
boiled water – 3-4 liters.

Preparation:

We cut the turkey: remove the head of the bird and clean out the giblets. We clean the carcass from the remaining feathers. We wash and dry it.
Now let's prepare the marinade for the whole turkey in the oven. Pour water into a saucepan. Bring the liquid to a boil.
Add granulated sugar, salt, coriander seeds, and laurel leaves.
When the marinade mixture boils again, turn off the stove and cool it.
Take a container (such that the turkey fits in it). Place the bird in a bag upside down and place it in a container.
Peel the onion and carrot roots. Chop the vegetables into thin rings.
Let's put them in a bag with the bird.
Dilute the marinade mixture with filtered water (3-4 liters).
Pour it over the turkey. The marinade should cover the bird completely.
Leave the container with the turkey in a cold room for a couple of days.
After the specified time, you can bake the turkey.
Knead the soft butter lightly with a fork, add black pepper to it, stir.
Wash the orange. Then lower it into boiling water for 2-3 minutes.
Let's dry the orange. We stick clove inflorescences over its entire surface.
Cut the garlic head (no need to peel it) into halves crosswise.
Line a baking sheet with several sheets of foil.
Remove the turkey from the marinade mixture and dry it.
Place the bird breast side up on a baking sheet.
Rub the turkey with the butter mixture.
Place an orange and garlic halves inside the carcass. You can also stuff the bird with pickled vegetables - carrots and onions.
Cover the turkey with a sheet of foil (not too tightly).
Preheat the oven to 200 degrees.
Bake the turkey for 45-50 minutes.
Then reduce the oven temperature to 180 degrees.
Bake the turkey for the same amount of time.
Then remove the foil and brown the bird at a temperature of 220 degrees.
Let's leave the turkey in the switched-off oven for half an hour. And then you can serve it to the table.

Note! A whole turkey in the oven in foil always turns out juicy from the inside. When cutting the foil, keep in mind that its edges should hang over the pan so that they can be used to wrap the bird.

Stuffed baked bird

A whole turkey in the oven, stuffed, is prepared in different ways. As a filling, you can choose cereals - rice or buckwheat, as well as fruits and dried fruits. A turkey stuffed with onions and apples will be especially juicy and aromatic. Shall we try?

Ingredients:

turkey carcass;
lemons - 2 fruits;
onion - 2 heads;
parsley branches - 5 pieces;
rosemary branches - 3 pieces;
soft butter – 7-8 table. spoon;
salt;
garlic cloves – 2-3 pieces;
black pepper;
refined olive oil – 2 tablespoons. spoons;
apples – 2 pieces;
orange.

Advice! The readiness of the bird should be checked by the transparency of the juice that flows out when you pierce the carcass in the thickest place.

Preparation:

Let's prepare the turkey in a way we already know.
Let's prepare the mass for rubbing the carcass. Wash and chop the branches of parsley (2 pieces) and rosemary (2 pieces).
Combine them with soft butter.
We peel the garlic cloves and pass them through a hand press.
Add the garlic mass to the herbs and butter.
Add black pepper and salt.
Wash and dry one lemon fruit. Using a regular grater, remove the zest from it. Squeeze the juice out of the fruit.
Add lemon zest and juice to our mixture.
Add olive oil and stir until smooth.
We take out the insides of the bird. Carefully separate the skin from the meat pulp in the hole area.
Distribute part of the oil mass evenly under the skin.
And rub the outside of the turkey carcass with the remaining mixture.
Wash and dry the apples, remaining lemon and orange.
Let's clean the onion.
Cut the apples into large pieces. Let's put a few pieces aside for now.
Stuff the turkey with onion heads (if they are large, cut them into two parts) and apple slices.
Wash the remaining greens and place on a baking sheet.
Chop the orange and lemon into slices and add to the greens.
We also place apple slices on the baking sheet.
We will tie the legs of the bird and fasten the hole with toothpicks or sew it up.
Place the turkey on a baking sheet.
Bake it at a temperature of one hundred and eighty degrees for one and a half hours.
Then pour the juice over the carcass.
Cover it with a sheet of foil. Bake for two hours.
Ready! We serve the “royal” bird to the table.

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:

Wash the poultry fillet under running water, dry with a paper towel and cut into portions.
To make the meat softer and cook faster, beat it a little with a kitchen hammer or the back of a knife blade.
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.
Grease a thick-walled baking dish with sunflower oil and place the turkey. For juiciness, pour a little marinade over the meat.
Preheat the oven to 200 degrees, cover the top of the pan with foil or a lid and cook for 40 minutes.
During this time, grate the cheese on a fine grater (this will help it melt better) and cut the tomatoes into thick rings.
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 plenty of cheese on top.
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:

Cut clean and towel-dried meat into thin strips and lightly beat.
Prepare the filling: peel the onion, cut into thin half rings. Wash the carrots and chop them on a grater with medium-sized cells.
Place everything in the multicooker bowl.
Pour in vegetable oil and soy sauce.
Mix everything thoroughly and place the fillet so that the liquid covers all the pieces.
Turn on the “Extinguishing” program for 50 minutes.
In the middle of the cycle, pause, open the multicooker, add fresh herbs to the contents and continue the process.
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:

Cut the pulp into plates about 1 cm thick and beat.
Peel the onion and grate it or grind it in a food processor.
Beat two eggs a little, add onion pulp, salt, pepper, and mayonnaise.
Place the chops in the mixture and leave to soak for half an hour.
Pour oatmeal onto a separate plate.
Remove the fillet one piece at a time and coat in flakes until they completely cover the surface of the meat.
Place the pulp in a deep frying pan with heated vegetable oil and fry on both sides.
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:

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.
After time has passed, remove the fillet and dry. There is no need to wash the meat after the salt “bath”.
Make slits and insert a piece of fresh garlic into each cut.
Mix all the spices and thoroughly rub the turkey with the dry herb mixture.
Grease a piece of foil with some butter or olive oil and place the fillet on it.
Drizzle the remaining oil over the top of the meat. Pack in foil and place in an oven preheated to 250 degrees.
After 20 min. Turn off the heat and, without opening the door, leave until completely cool.
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:

Wash the zucchini and carrots well and cut into cubes.
Blanch all vegetables except onions for 5 minutes. in boiling water, then drain in a colander and allow excess water to drain.
Cut the turkey meat into cubes. Fry in olive oil, add leek rings.
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:

Cut the fillet into small pieces or grind using a blender.
Clean the champignons, cut them and fry them in a little oil. Send the meat there too.
Mix well, add salt and your favorite seasonings, and fry until done.
Transfer the minced meat to another bowl, let it cool, add a spoonful of mayonnaise and stir well.
Cut off the top of ripe “fleshy” tomatoes and carefully scoop out the pulp with a spoon, being careful not to damage the walls.
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.
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 new potatoes;
2 onions;
1 carrot;
2 table. spoons of sour cream or mayonnaise;
1 teaspoon mustard (not very spicy);
spices “For poultry”;
vegetable oil - 2 tablespoons. spoons.

Process:

Wash the meat and cut into portions.
Peel the potatoes, wash them and cut them into large slices. Carrots - in cubes, onions - in rings.
Place everything in a bowl, pour in vegetable oil, add mayonnaise or sour cream, mustard, sprinkle with spices and mix.
Let soak for 30 to 40 minutes.
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.
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:

Fry turkey fillet cut into strips in olive oil.
Place the meat in a saucepan, add water and bring to a boil.
Peel the carrots and celery and cut into cubes.
Let the broth simmer for 20 minutes, add salt and add vegetables to the bowl. Boil for 5 - 7 minutes.
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 tender over very low heat with the lid closed.
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:

First, prepare the filling - saute the onion in vegetable oil, add boiled fillet, disassembled into fibers or cut into small pieces.
Let the mixture cool and add finely chopped boiled eggs, chopped dill, seasonings and sour cream. Mix well.
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.
Grease the sides and bottom of the pie pan and pour out some of the dough.
Place all the filling on top and fill with the remaining dough.
The oven must be preheated to a temperature of 180 - 190 degrees.
Place the pan in a hot oven and cook for about half an hour until a nice golden crust appears.
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:

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.
Prepare the filling - finely chop the clean herbs, pass the garlic through a press, mix everything.
Place the filling on the meat, chop the butter and scatter the pieces over the entire surface.
Roll up the roll, grease with vegetable oil, wrap tightly in foil and place in an oven preheated to 200 degrees.
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.
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:

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.
Mix the minced meat with finely chopped onion, salt and pepper.
Roll out the dough into a large layer about 2 - 3 mm thick and use an inverted glass to cut out circles in it.
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.
Boil the dumplings in salted water for 7-10 minutes until they all float to the surface.
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.