Turkey meat is increasingly appearing on our tables. And this is not surprising, since the content useful substances in turkey much more than in any other poultry. This dietary product which is recommended for use by both adults and young children. Fillet is especially useful - it has a low fat content and almost no cholesterol, so turkey dishes can be eaten daily without fear for your figure and general well-being.

Turkey fillet baked in the oven

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

You will need:

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

Process:

1. Wash the chicken fillet under running water, pat dry with paper towels 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 lay out the turkey. For juiciness, pour a little marinade over the meat.
5. Preheat the oven to 200 degrees in advance, cover the top of the mold with foil or a lid and send to cook for 40 minutes.
6. During this time, grate the cheese on a fine grater (so it melts better) and cut the tomatoes into thick rings.
7. After the required time has passed, without turning off the oven, remove the form, remove the lid and put 2-3 circles of tomato on each piece. Sprinkle generously with cheese on top.
8. Return the form back and, without covering with foil, let bake until cheese crust minutes 10 - 15.

Recipe in a slow cooker

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

Ingredients:

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

Process:

1. Cut clean and towel-dried meat into thin strips and lightly beat off.
2. Prepare the filling: peel the onion from the husk, cut into thin half rings. Wash the carrots and chop on a grater with cells of medium diameter.
3. Put everything in the multicooker bowl.
4. Pour it in there vegetable oil and soy sauce.
5. Mix everything thoroughly and lay 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 slow cooker, add fresh herbs to the contents and continue the process.
8. After the beep, let the dish brew for 15 minutes and you can call to the table.

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

How delicious to cook turkey fillet in a pan?

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

Take:

• 1000 g filly;
• 2 fresh chicken eggs;
• 1 medium onion;
• 3 full tablespoons 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 off.
2. Peel the onion and rub it on a grater or grind it in a food processor.
3. Beat two eggs a little, add onion gruel, salt, pepper, and mayonnaise.
4. Put 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 bread in flakes so that they completely cover the surface of the meat.
7. Dip the pulp into a deep frying pan with heated vegetable oil and fry on both sides.
8. When the breading is well browned, reduce the heat and simmer the chops a little under the closed lid so that they are also completely cooked inside.

Advice! Part of the cereal can be replaced with a simple wheat flour, and for a denser crust, make a double batter, lowering the meat alternately into the liquid and dry mixture several times.

Recipe for baking in foil

Fillet baked in foil is a versatile 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 table. spoons of olive;
• 5 cloves of garlic;
• salt (for marinade) - 3 table. spoons;
• spices: rosemary, dried basil, ground pepper, thyme, marjoram - mix to your liking or purchase a ready-made mixture of "Provencal herbs";
• 3 liters of pure water.

Process:

1. Put a clean, uncut turkey flesh in a whole piece in a deep bowl and fill with salt water (3 full spoons per 3 liters of liquid). Leave the bird in this state for two hours.
2. After the time has passed, remove the fillet and pat dry. It is not necessary to wash the meat after a salty “bath”.
3. Make slits and put a piece of fresh garlic into each of them.
4. Mix all the spices and rub the turkey thoroughly with the dry herb mixture.
5. Lubricate a piece of foil with a part of butter or olive oil and place the fillet on it.
6. Top the meat with the remaining oil. Pack in foil and put in an oven preheated to 250 degrees.
7. In 20 minutes. turn off the heat and, without opening the door, leave to cool completely.
8. Turkey fillet baked in foil is ready.

Note! Experienced chefs It is advised never to cut open roasted meat that you have just taken out of oven. Be sure to wait until the product has cooled down at least a little - then all the juice will remain inside and the dish will turn out to be more juicy and soft.

Recipe for turkey fillet with vegetables

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

Prepare:

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

Process:

1. Wash 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 let the excess water drain.
3. Cut the turkey meat into cubes. Roast in olive oil, add the leek rings there.
4. When the fillet is reddened, put the vegetables in a saucepan, mix well with the fillet pieces, salt, sprinkle with black pepper, reduce the heat and simmer under the lid for about half an hour.

Advice! To make the dish more spicy, 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!

Poultry stuffed tomatoes

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

Products:

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

Process:

1. Cut the fillet into small pieces or chop with a blender.
2. Peel the mushrooms, cut and fry in a small amount of oil. Send the meat there.
3. Mix well, add salt and your favorite seasonings, and fry until tender.
4. Transfer the minced meat to another bowl, let it cool, add a spoonful of mayonnaise and stir well.
5. For ripe "fleshy" tomatoes, cut off the top and carefully remove the pulp with a spoon, being careful not to damage the walls.
6. Stuff each tomato with a mushroom-meat mixture, place on a greased baking sheet, top with a circle of mozzarella 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, stuffed tomatoes with poultry meat are ready.

Baked in a sleeve with potatoes

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

Take:

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

Process:

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

soup recipe

Chicken soup is always very satisfying and nutritious. If you want to cut calories a little without compromising energy value, then cook the first dish from the most dietary part of the carcass, and replace the potatoes with celery root.

Ingredients for four servings of soup:

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

Process:

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

Meat pie with turkey

Baking pies is a laborious task and requires some cooking skills. If you are new to the kitchen, but you really want to please your loved ones homemade cakes, the easiest way to do jellied pie. He needs the most ordinary products, and cooking is not at all difficult.

For test:

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

For filling:

• boiled turkey fillet - 400 g;
• two boiled eggs;
• onion bulb;
• a tablespoon of sour cream.
• seasonings, some greens.

Process:

1. First, we prepare the filling - we pass the onion in vegetable oil, add the 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 the sifted flour and baking powder. The consistency should be like pancakes, so adjust the amount of flour until you get the "correct" result.
4. Grease the sides and bottom of the pie pan and pour in some of the batter.
5. Put all the filling on top and pour the remaining dough.
6. The oven must be preheated to a temperature of 180 - 190 degrees.
7. Place the mold in a hot oven and cook for about half an hour until a beautiful golden crust appears.
8. Wait until the cake has cooled, and you can start drinking tea.

Turkey fillet roll with herbs and garlic

Meatloaf is traditionally prepared on festive table because their smart appearance With various fillings always a hit with guests. No need to wait for the celebrations, cook 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 vegetable oil;
• salt pepper.

Process:

1. Cut a large piece of fillet so that you get a "canvas". Beat a little, salt, pepper, cover with cling film and leave for half an hour.
2. Prepare the filling - chop finely clean greens, pass the garlic through a press, mix everything.
3. Spread the stuffing over the meat butter chop 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 being prepared for about an hour, depending on the power of your equipment, after which you need to turn off the fire and leave it inside for another 15-20 minutes.
6. Remove the finished product, remove the foil, cool and cut into even circles. Garnished with herbs, a turkey roll will become great snack for any occasion.

Recipe for diet dumplings

For those who adhere proper nutrition and monitors his weight, it is not at all necessary to deny yourself everything and switch exclusively to plant-based and low-calorie foods. In fact, you can afford both barbecue and dumplings, you just need to replace fatty pork with more dietary poultry meat.

For delicious dumplings you will need:

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

Process:

1. We prepare the dough in the traditional way - mix the sifted flour with an egg and water until soft plastic mass. Wrap in cling film and refrigerate for 15-20 minutes.
2. Mix minced meat with finely chopped onion, salt and pepper.
3. Roll out the dough into a large layer about 2-3 mm thick and cut circles in it with an inverted glass.
4. In the middle of each of them, put the filling so that you can freely pinch the edges. Connect the ends together - here you have a classic dumpling.
5. Boil the dumplings in salted water for 7-10 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, contains a lot of potassium, magnesium and phosphorus. Knowing our recipes on how to cook turkey fillet deliciously, you can always feed your loved ones not only hearty and varied, but also healthy.

Turkey fillet is a valuable dietary meat that is suitable for any culinary experiments. By their own palatability turkey is superior in many ways traditional chicken. In addition, turkey meat turns out to be more tender and juicy, you just need to marinate it a little.

There are whole legends about the benefits of turkey meat. This product is considered dietary, because 100 g of finished fillet contains only 194 kcal. V chemical composition turkey fillet contains as much phosphorus as valuable red fish. In addition, it includes magnesium, sulfur, iodine, potassium, selenium, sodium, iron, calcium and other trace elements.

In turkey meat there is practically no harmful cholesterol, but a lot of easily digestible protein. Due to the high sodium content, salting the turkey is not necessary at all, and those who are on a diet for cooking are better off without salt at all.

It is believed that with regular use of turkey meat, you can protect yourself from cancer, significantly increase the level of iron in the blood, normalize digestion and metabolic processes. This product does not cause allergies at all, and therefore it is recommended for baby food.

Turkey fillet in the oven - recipe with video

Turkey fillet dish prepared according to next recipe with video, great for big family reunions. But even on an ordinary Sunday, you can pamper your family with tender turkey meat baked in the oven with fruit.

• 1.5–2 kg fillet;
• 100 g of honey;
• 150 g soy sauce;
• 2 large oranges;
• 4 medium apples;
• 1 tsp granulated garlic;
• the same amount of coarse black pepper.

Cooking:

1. Rinse a whole piece of turkey fillet under running water, dry slightly with a paper towel.
2. Rub generously with granulated garlic and coarse pepper, do not salt as soy sauce will be used. Leave to marinate for 2-3 hours, ideally overnight.
3. Cut apples into quarters, removing the seed box, oranges into thinner slices.
4. Grease a deep baking sheet with butter or vegetable oil. Put a marinated piece of meat in the center, spread slices of fruit around.
5. Pour soy sauce, and pour honey over the meat and fruits in a thin stream.
6. Put in an oven preheated to 200 ° C for 40-60 minutes. Watch the process carefully, the turkey cooks very quickly and is easy to overdry. Therefore, sometimes it is better to underexpose the meat a little and remove it from the oven a little earlier, and in order for the dish to “reach”, tighten the baking sheet with foil and leave for 15–20 minutes.
7. Serve the sliced ​​meat on a large platter with beautifully baked fruit.

Turkey fillet in a slow cooker - a step by step recipe with a photo

In a slow cooker, you can cook a delicious “goulash” from turkey fillet, which goes well with any side dish. Indeed, in appearance, turkey meat is very similar to pork, but has a more delicate and mild taste.

• 700 g turkey fillet;
• 1 large onion;
• 2 tbsp flour;
• 1 tbsp tomato paste;
• 1 tsp coarse salt;
• 1 st. water;
• 4 tbsp vegetable oil;
• bay leaf.

Cooking:

1. Peel the onion and chop it small cubes. Turn on the multicooker in the frying mode, pour in the sunflower oil.

2. Cut the turkey meat into medium cubes.

3. Fry the fillet pieces with the onion for about 15-20 minutes until golden. Add flour, salt and tomato, stir to combine. Drop the laurel.

4. Steam everything together for about five minutes, then pour in water and set the extinguishing program. If this mode is not provided, then leave frying.

5. Simmer the turkey for at least 50-60 minutes. After the end of the program, let the dish rest for about ten minutes and serve with any side dish, for example, crumbly buckwheat.

Baked turkey fillet

To make the turkey fillet baked in the oven especially juicy, you need to cook it quickly and preferably under a coat of vegetables and cheese.

• 500 g fillet;
• 1-2 ripe red tomatoes;
• salt and aromatic spices to taste;
• 150-200 g of hard cheese.

Cooking:

1. Cut a piece of fillet into 4-5 thick slices. Beat them very lightly with a wooden mallet to make the pieces a little thinner.
2. Grate each with spices and add a little salt. Lay on a greased baking sheet, stepping back from each other.
3. Cut clean tomatoes into thin circles and arrange them on top of each slice.
4. Top with plenty of cheese, grated on a small grater.
5. Put the prepared meat in the oven, heated to an average of 180 ° C and bake for about 15-20 minutes. The main thing is not to overcook, otherwise meat snack it will turn out dry.

Turkey fillet in a pan

Using turkey fillet right in the pan, you can cook meat in Stroganoff style. According to the method and ingredients used, this dish resembles classic beef stroganoff and, in fact, is its variety.

• 300 g clean fillet;
• 100 g of any fresh mushrooms;
• 1-2 medium bulbs;
• 1 tbsp mustard;
• 100 g of fat sour cream;
• oil for frying;
• salt and pepper to taste.

Cooking:

1. Cut the fillet into thin sticks and quickly fry in a small amount of oil until golden brown.
2. Chop the peeled onions, chop the mushrooms arbitrarily. Ideally, it should be white, but you can use champignons or oyster mushrooms.
3. Add mushrooms and onions to the meat, as soon as liquid appears in the pan, reduce the heat to low and simmer until it has almost completely evaporated (on average 10-15 minutes).
4. Salt and pepper, add mustard and sour cream, stir quickly and simmer covered for about five more minutes. Serve with rice, potatoes or salad.

How to cook delicious turkey fillet - the best recipe

The tastiest turkey is obtained if its fillet is baked whole. Prunes add a special zest and piquancy to the dish prepared according to the following recipe.

• 1.2 kg of turkey meat;
• 100 g large pitted prunes;
• large onion;
• half a lemon;
• 4-5 medium cloves of garlic;
• dry basil and rosemary;
• a generous handful of paprika;
• a little salt, black and red pepper;
• 30 g of vegetable oil;
• 120-150 g of dry white wine.

Cooking:

1. In a small bowl, mix all the spices and herbs to make it easier to coat the meat.
2. Wash the fillet itself quickly in cold water, dry. Brush with vegetable oil and then rub with the previously mixed spices. Place in a cool place to marinate for at least an hour, preferably more.
3. Cut prunes into quarters, onions into large half rings, garlic into thin slices. Put everything in a bowl, add 1 tsp. juice squeezed from half a lemon and a little zest, mix.
4. Form with high sides, but a small size, coat with oil. Lay out a piece of marinated turkey, lay out a mass of prunes on top.
5. Bake in the oven at a temperature not exceeding 200 ° C for about 30 minutes.
6. Turn the piece over to the other side and fill with wine. Reduce the heat to 180°C and bake for about half an hour more.
7. Turn over again, pour over the resulting sauce, check for readiness and, if necessary, bake for another 10 to 30 minutes.

Turkey fillet in sauce

If enough sauce is not used in the preparation of the turkey fillet, it may turn out to be too dry in taste. This is the main secret of a particularly tasty dish.

• 700 g of turkey meat;
• 150 ml of olive oil;
• 1.5 tbsp fresh lemon juice;
• 1 onion;
• 3 garlic cloves;
• oregano, salt, ground black pepper, cumin, bay leaf.

Cooking:

1. First of all, start preparing the sauce, for which, in a deep bowl, combine olive oil, freshly squeezed lemon juice, dry herbs, salt and pepper.
2. Cut the onion into the thinnest half rings and also add to the sauce. Mix well.
3. Place the washed and dried fillet in a pan of a suitable size, pour the prepared sauce on top, cover and marinate in the refrigerator for about 8-12 hours. If necessary, the time can be reduced to 2-3 hours, but it is very undesirable, since the meat will not have time to soak in the aromas of herbs.
4. Place the marinated piece in a deep baking sheet, top with the rest of the sauce. Cover the top with foil and bake for about 30-40 minutes in an oven (200°C).
5. To get a small crust, remove the foil, grease the surface of the meat piece with sauce and leave in the oven for another five to ten minutes.

How to cook a juicy and soft turkey fillet

Whole-piece baked turkey fillet is an excellent substitute for sausage on a morning sandwich. It is not only tastier, but also undoubtedly healthier. And to make the meat especially tender and juicy, use a detailed recipe.

• 1–1.5 kg of meat;
• 300 ml with a fat content of 1% kefir;
• juice of half a lemon;
• any spices and a little salt;

Cooking:

1. Make many cuts on the surface of the whole piece with a sharp knife for better and faster pickling.
2. Separately, in a saucepan, mix kefir, lemon juice and any suitable spices. Dip the fillet in the sauce, tighten the top with cling film and marinate for about 3 hours. During this time, do not forget to turn the piece over a couple of times.
3. There are two ways to bake marinated turkey meat:

• wrap in a couple of layers of foil and bake for about 25-30 minutes at a temperature of about 200 ° C;
• put the fillet directly on the grate, having previously installed a baking sheet at the bottom, and bake for 15-20 minutes (the temperature in this case should be about 220 ° C).

Turkey fillet in foil - a delicious and healthy recipe

simple and relatively quick recipe will tell you how to cook a turkey fillet in foil. The finished dish when hot goes well with any side dish, and when cold it is suitable for sandwiches.

• 1 kg turkey;
• 4-5 cloves of garlic;
• 50–100 g of mustard strictly with grains;
• salt pepper.

Cooking:

1. Washed and dried meat stuff with garlic, cut into thin slices. To do this, make deep cuts in the piece and push the garlic cloves into it.
2. Season lightly with salt and pepper, then generously sprinkle with mustard. If it was not possible to find soft mustard with grains, then you can use the usual one, but it is better to dilute it with a spoonful of sour cream.
3. Wrap the prepared piece in several layers of foil so that not a single drop of juice leaks during baking.
4. Bake for 45-50 minutes at an average temperature of about 190-200°C.
5. Remove the bag from the oven and leave it wrapped for 10-15 minutes so that the meat absorbs the released juices.

How to cook turkey fillet in the sleeve

The original recipe suggests cooking turkey fillet with a special piquant taste in the culinary sleeve. Thanks to so easy way your meat will never burn, but it will remain juicy and fragrant.

• 1.2 kg of turkey;
• 3 tbsp soy sauce;
• 1 tbsp balsamic vinegar;
• 1 bell pepper of red color;
• fresh ginger root 3–5 cm long;
• 2-3 garlic cloves;
• 1 onion;
• half a hot pepper.

Cooking:

1. Peel and grate the ginger root, finely chop the onion without peel, Bulgarian and hot peppers grind without seeds in a blender. Mix all the chopped ingredients, add balsamic vinegar and soy sauce.
2. With the resulting mass, generously grease the entire surface of a whole piece of turkey meat, put it in a bowl, pour the rest of the sauce on top and let it marinate for several hours.
3. Cut the culinary sleeve to the desired length, immediately tie one side in a knot. Put the marinated meat inside, distributing the sauce on top. Tie the other end tightly, leaving some space inside.
4. Bake for about one hour over medium heat (190-200°C). A few minutes before the end of cooking, gently tear the sleeve so that a crust appears.

Recipe for turkey fillet with vegetables

How to feed the whole family with a hearty and healthy dinner and not spend a lot of energy on it? You just need to cook turkey fillet with vegetables in a convenient way.

• 600 g of meat;
• small zucchini;
• 3-4 medium potatoes;
• a couple of medium carrots;
• a couple of bell peppers;
• a pair of medium bulbs;
• a little olive oil;
• 400 g tomato juice;
• 2 large cloves of garlic;
• salt, black pepper, paprika to taste.

Cooking:

1. Peel all vegetables (you can take any others), if necessary, and cut into arbitrary cubes, while the carrots are slightly smaller.
2. Meat (you can take a fillet or cut the flesh from the thigh) cut into the same cubes.
3. If there is no tomato juice, it can be replaced with grated tomatoes or tomato paste diluted to the desired consistency.

Turkey meat is very tasty and dietary. Now the fillet and other parts of the turkey can be bought not only in the market, as before, but also in butcher shops. I usually buy fillets and cook them different ways: carcass, bake or fry. Of course, I rarely fry, but sometimes I really want fried meat with a golden crust. Today we will cook fried turkey slices in a pan. Such meat goes well with any side dish, and with potatoes - just fly away!

To prepare the dish, prepare all the products from the list.

Rinse fillet with cold water and pat dry with paper towels. Cut into slices 6-7 mm thick, like chops, and then each piece into 3 parts.

Heat the vegetable oil well in a frying pan, put the pieces of turkey, salt and pepper. Fry until golden brown.

Turn the pieces over, the meat will decrease in size during frying. You can move it and put the next batch in the pan. Salt and pepper the meat on the other side as well.

We fry all the pieces of turkey in a pan until golden brown, without covering with a lid. Frying will take 7-10 minutes.

Place cooked turkey pieces on paper towels to remove excess oil.

Serve the roasted turkey pieces with your favorite side dish. I have - with boiled potatoes.

Bon Appetit!

Steak is one of the most popular meat dishes in the US and Europe. Probably, each of us at least once tried this tender meat in a restaurant or cafe. But few people know how to properly cook this dish at home.

Steak (piece - English) is a thick piece of fried meat. The meat for the steak is cut from the carcass of a bull, across the fibers, less often along. But a piece cut from a cow's carcass is called a steak (from English - a piece of beef).

We owe the appearance of steak on our tables to the British. It was they who first described the recipe for making a "piece of meat" in their cookbooks. It happened in 1460, but really popular dish became three centuries later, when the steak "moved" from the island nation to mainland Europe. But the start for the beef industry is considered to be the period when Columbus brought Longhorn cattle to the new world.

What should be the meat for a steak?

Steak meat is a product of elite cattle breeding. In order for the dish to be of high quality, only the meat of young bulls (1-1.5 years old) and only selected breeds is used for its preparation. Angus and Hereford are considered quality breeds, CertifiedAngusBeef meat is especially valuable.

It is very important what animals eat (way of feeding). Bulls fed with grain (corn - America, wheat - Australia) have the greatest value. With this diet, tender layers of fat grow inside the muscle fibers of the animal. Such beef is called "marble". During cooking, this meat is more tender and juicy than the meat of grass-fed bulls. Marble meat is assigned the standard Prime (best) and Choice (selective).

The steak is cut from those parts of the animal carcass that have not been subjected to muscle activity. The meat is cut into large (from 3 to 5 cm) pieces in a cross section. This is done in order to ensure that the heat passes evenly through the fibers.

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How to fry a steak?

It would seem, what could be easier than cooking a steak? Fried on both sides - and you're done! But as practice shows, not everything is so simple. Authentic, tasty and juicy steak, not every cook can cook, but only a professional.

The thing is that the cooking process has many nuances, from preparing the meat to choosing the right temperature for cooking it. But everything comes with experience. Therefore, today we will talk about how to properly cook a classic (2.5 cm thick) steak at home.

1. Remove the steak meat from the refrigerator about 20-30 minutes before you start cooking. This is necessary for the meat to come to room temperature. Remember: real steak prepared only from fresh (in extreme cases, chilled meat). A product that has previously been frozen is not suitable for this dish!
2. Heat up the pan for strong fire. The surface of the dishes should warm up to the maximum, but do not smoke. Otherwise, the surface of the meat will burn quickly, and the middle will remain raw.
3. Lubricate the meat with vegetable oil. Peanut butter is ideal, but if there is none, you can replace it with olive oil. Season the steak with spices to taste and place it in the skillet. Did you hear a hiss? This means that the dishes have warmed up to the optimum temperature.
4. Use tongs to flip the steak. This is necessary so that there are no holes in the meat through which the juice could leak. You have the right to change the frying time to get a bloody, or vice versa, perfectly cooked steak.
5. To find out the level of readiness of the meat, you need to gently press the steak with your finger. If you cooked a bloody steak, it will be soft and very plastic. If it is firm, then you have cooked a perfectly fried steak.
6. After the end of frying the steak, he needs to be allowed to lie down and “rest”. This is the same mandatory procedure as cooking. Only after properly “resting” will the steak become juicy and tender.
7. Remove pieces of fried meat from the pan. Place them on a wire rack, cover with foil and put in a warm place for a while. The longer the meat lies, the softer and more aromatic it will be.
8. Serve the steak to the table only on a well-heated plate. To cut meat, you need a sharp knife without teeth.

Steak cooking time:

• Rare steak - up to 2 minutes per side + 8 minutes "rest"
• Light frying - up to 2.5 minutes per side + 5 minutes "rest"
• Medium rare - up to 3 minutes on each side + 4 minutes of "rest"
• Perfectly fried steak - 4.5 minutes on each side + 1 minute "rest"

In order to diversify the menu, you can show your imagination and cook a steak not from meat, but from fish or poultry. It will turn out no less tasty, and most importantly - useful!

Turkey steak

• Turkey fillet - 2 pcs. 250 gr
• Ground black pepper - 1 tsp.
• Lemon - ½ pc.
• Salt 2/3 tsp
• Olive oil - 2 tbsp. l.

Cooking:

1. Wash the turkey fillet and pat dry with paper towels. Cut into portioned pieces 1-1.5 cm thick.
2. Squeeze the juice of half a lemon into a deep bowl, add pepper, salt and mix well. Lastly, add olive oil to the marinade.
3. Marinate the turkey pieces for 15-20 minutes. During this time, turn the steaks over twice so that they are well soaked in the marinade.
4. Grill in a dry frying pan for 3 minutes on each side. After that, turn the steaks over 90 ° C (so that a lattice forms from the strips) and fry for another 1-2 minutes on each side.
5. Serve the turkey steaks on a warm plate. Chopped vegetables are great as a side dish.

Salmon steak

Compound:

• Salmon fillet - 2 pcs. 150 gr
• Salt, pepper (preferably white) - to taste
• Italian herb blend
• Lemon - 1 pc.
• Lemon juice - 50 ml
• Olive oil - 2 tbsp. l.
• Vegetable mix - 250 gr

Cooking:

1. The pieces of salmon are very carefully profiled and “expanded” to ensure the thinness and width of the pieces.
2. Olive oil, salt, white pepper. Italian herbs and lemon juice make a marinade. marinate fish fillet for 10-15 min.
3. Heat the pan, fry the salmon on both sides for 3 minutes. Preheat the oven to a temperature of 180 ° C, and bake the fish for another 10-15 minutes.
4. Serve boiled or fried vegetables in olive oil as a side dish for salmon steak. Decorate when serving lemon wedges and sprinkle with lemon juice.

Classic steak - great dish for festive feast. If you are planning family holiday in nature, cook a grilled turkey or salmon steak. These meals will great alternative traditional barbecue at any picnic. Bon Appetit!

It can become one of the many options for cooking tender turkey fillet. Oven-baked turkey meat takes longer to cook, but in a frying pan it will take a few minutes to cook.

You can fry turkey fillet in a pan in a whole slice like chops, or in small pieces. Whichever of the cooking options you choose, it is worth remembering that turkey meat, just like chicken meat, belongs to dietary types of meat and various spices, sauces or marinades are widely used to give it a bright taste and aroma.

Roasted turkey in pieces in a pan will turn out juicy, fragrant and tasty in marinades based on mayonnaise, tomato and soy sauce, sour cream. You should also not forget about vegetables - bell peppers, onions, carrots, broccoli, green beans and tomatoes can bring new notes to the dish.

Today I want to tell you how to prepare turkey fillet fried in a frying pan with bow in tomato sauce.

• Turkey fillet - 400-500 gr.,
• Onion - 1 pc.,
• Tomato sauce - 4 tbsp. spoons,
• Mustard - 1 teaspoon,
• Soy sauce - 4 tbsp. spoons,
• Spices: paprika, ginger, black pepper,
• Sunflower refined oil

Fried turkey in a pan with onion slices - recipe

Rinse fresh turkey fillet with cold water. Pat it dry with paper towels so that there is no excess moisture on it. Cut it along the fibers into 4 by 4 cm pieces. Peel the onion. Cut it into two pieces. Cut into thin half rings.

Prepare hot sauce. Pour the tomato sauce into a bowl. Pour spices, pour in soy sauce, put mustard. Mix the marinade until smooth. If the sauce does not seem salty to you, then add a small amount of salt. For spiciness, you can add diced garlic or chili peppers to the sauce.

Place the turkey fillet pieces in a bowl. Pour the meat with the resulting tomato marinade. Then lay out the pieces. onion. Toss the turkey with the onions in the sauce.

Pour a small amount into the pan sunflower oil. Lay out the turkey pieces with onions. Stirring, fry dietary meat in spicy sauce about 10 minutes.

Roasted turkey in a pan with slices of onions is served hot with the main side dish. To such fried meat many side dishes will do, ranging from mashed potatoes, baked potatoes in the oven, pasta, spaghetti and ending with cereals. Shift fried fillet turkey with onions in a bowl and serve. If desired, it can be sprinkled with fresh herbs. Good appetite. I would be glad if this fried turkey recipe with onions in a pan Did you like. I also recommend cooking a turkey with potatoes in the oven.

Fried turkey in a frying pan with onions
Roasted turkey in a pan with onion slices can be one of the many options for preparing tender turkey fillet. Preparing turkey fillet fried in a pan with slices with onions in tomato sauce is simple and quick.

Masterfully cooked poultry meat is the perfect food to satisfy your strong hunger and replenish your body's natural protein reserves. And in order to make the dish from it as healthy and tasty as possible, you need to know how and how much to fry the turkey fillet in a pan at home. If it is underexposed on the stove, it may remain damp, which is unsafe, and too long heat treatment will surely destroy everything useful in it.

Which fillet to choose?

In today's post, we tried to collect the most useful and effective tips for delicious cooking diet fillet turkeys. And the first of them is to carefully select the meat.

Recall that only the freshest turkey pulp has the gastronomic qualities for which it is valued. So, when choosing a product for home cooking in a pan, you should first of all be guided not by the opportunity to get a discount, but by the freshness and origin of the product.

Ideal if you can get home-grown turkey meat. An unpleasant smell, sliminess of the upper covers, spots and dents are evidence that the product belongs to the category of far from the first freshness, which means that you should not spend money on it.

The fillet is best taken from the breast, as it has a uniform texture and is less nutritious. It differs in light color and resembles chicken. Often on store shelves you can also find trimmed pieces of meat from shanks. The option is also quite acceptable, but more high-calorie, which must be considered when on a diet.

And now - about how to properly, that is, tasty and healthy, fry turkey fillet in a pan.

Roasted Turkey Meat: The Original Recipe

The meat according to this recipe is tender and at the same time completely lean, if you cook it on a non-stick. So that it does not stick to the bottom of an ordinary frying pan, you will have to use oil, but the bare minimum. We will make the batter based on proteins, but whole eggs can also be used.

Ingredients

• Turkey (meat without bone) - 500 g.
• Chicken egg whites - 3 pcs.
• Premium flour - 3 tbsp.
• Olive oil - 2 tbsp.
• Black pepper - a pinch.
• Salt - to taste.

How to fry turkey fillet in a pan step by step

1. Before cooking, fresh turkey flesh must be thoroughly washed. Remove excess moisture with a paper towel. If this is not done, the meat will shoot strongly during frying, which is not very pleasant.
2. Next, cut the fillet into portions - slices about 1 cm thick.
3. Lightly beating to make the meat softer, salt it, season it with pepper and leave it for half an hour.
4. Now let's get to the eggs. After separating the proteins, add flour to them, add a little salt and mix until smooth.
5. We take a piece, dip it in air protein batter and put in a frying pan, where the oil is already heated.
6. An important question in the process of cooking tender turkey is how many minutes you need to fry the turkey fillet in a pan. The meat of a young bird is cooked on average for 10-12 minutes on each side, without covering. The fire should be of medium intensity.

It is advisable to put the finished turkey on paper towels - they will absorb excess fat. Dietary meat is best served with a fresh vegetable salad or other favorite side dish.

Spicy fried turkey fillet in batter

Ingredients

• Turkey fillet - about 800 g + -
• Soy sauce - 50 ml + -
• Garlic - 2-3 medium cloves + -
• Egg - 1 pc. + -
• Ground black pepper - 1/3 tsp + -
• Salt - 3 pinches or to taste + -
• Breadcrumbs for breading - 100 g + -

How to deliciously fry turkey fillet in a pan

For lovers of tender spiciness, we offer this method of frying turkey meat. Soy sauce combined with fresh garlic will make it juicy and incredibly fragrant, and egg batter combined with breadcrumbs will cover each piece with a delicious crispy crust.

1. Minced and chopped in the same way as in the first case, pour the pulp of turkey meat generously with soy sauce mixed with crushed garlic, pepper and add.
2. Salt should be added taking into account the degree of salinity of the sauce. We leave the fillet to soak in the aromas of the marinade for 30 minutes. It is not necessary to send it to the refrigerator - it is better to leave it in the room.
3. While the oil in the pan is heating up, beat the egg in a bowl. Pour crackers into another bowl.

Before sending the meat to the heated oil, dip it first in the egg, then in the breadcrumbs. This operation must be done twice - then a double crisp is formed on the meat pieces.

Roasted turkey slices in a frying pan at home

The sirloin of the turkey can be fried not only in slices, but also in small pieces, and then stewed in fatty homemade sour cream with onion.

Of course, you can’t call such a dietary treat - it turns out to be incredibly satisfying and tasty.

Ingredients

• Turkey fillet - 500 g,
• Fatty sour cream - 100 g,
• Bulb large - 1 pc.,
• Garlic - 2 cloves,
• Meat broth - 1 cup
• Sunflower oil - 2 tbsp.,
• Italian herbs (mixture) - 1/3 tsp,
• Salt - to taste.

How to make a delicious turkey fillet with your own hands

1. We divide the washed turkey pulp into pieces about 2x2 cm in size and fry in oil until golden brown.
2. Next, put fresh onion rings on the meat roast and cook them together over a medium-intensity fire for 5-7 minutes, not forgetting to mix.
3. Now add sour cream and dilute it with meat broth.
4. It remains only to pepper and salt the dish, season it with spices and hold it under the lid for another 5 minutes to flavor the meat.

If there's a piece in the fridge fresh meat birds, you don’t have to think long about how to surprise guests or please your family. Knowing how much to fry tender fillet turkeys in a pan, and most importantly - how to do it right, without special efforts you can feed them a hearty meal.

The treat turns out not only tasty, but also useful, so it is advisable to make it more often ...

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How to fry a turkey in a pan at home
How to fry turkey fillets in a pan - step by step recipe preparation with a description of all steps, as well as helpful tips cooking

Turkey in a pan: recipes from around the world. How to fry a turkey in a pan tasty and fast: drumsticks, steaks, stew with vegetables

The bird, once known as America's favorite Thanksgiving treat, has slowly made its way into Russian cuisine, debunking one myth after another about itself.

It used to be thought like this: this is a dry bird, from which little can be cooked, and even that little promised a lot of labor, fraught with a dubious result.

But this bird, contrary to rumors, has significant nutritional value and low price, and is also capable of replacing beef or pork in any diet. meat dish. And you can cook it at least every week, using various recipes, sauces, combinations and your own imagination.

Turkey in a pan - general cooking principles:

It is better to fry the turkey separately from the rest of the ingredients. Of course, if the recipe provides for subsequent stewing, then there will be no crispy crust left. But there will be a pleasant taste: having stewed a turkey in a pan without frying, you will no longer achieve it.

A chilled turkey is always better than a frozen one.

Never start cooking a turkey while it is still cold. In this case, her meat loses its juiciness. Remove the bird from the refrigerator in advance so that the temperature rises to room temperature.

Frozen poultry should be “thawed” slowly: in water that needs to be changed regularly, or indoors. A carcass of about 8–9 kg, for example, is thawed for up to two days.

You need to purchase a turkey no earlier than two days before cooking: a fresh carcass must be thoroughly rinsed in running water, wiped dry both inside and out, cover with foil and refrigerate.

A homemade turkey is fried in a pan without oil - it will release fat itself, and no oil is needed. You always have to add vegetable oil to the store bird.

Each part of the turkey in the pan takes its own time. The fillet will be ready to eat in 25 minutes. For chop fillet it will take 20 minutes, the legs need to be fried for about 35 minutes.

The skin of a fresh bird should be light, a slight yellowish tint is possible.

If the turkey is pre-soaked in marinade (suitable for any recipe), then the turkey meat will turn out to be much more tender and richer. The carcass is marinated for 2 to 4 days, depending on the size. The marinade can be simply salt water with the addition of spices or vinegar (ordinary or wine), dry wine, as well as pomegranate, apple, orange and any freshly squeezed juices. Natural kefir or yogurt are equally excellent turkey marinades.

There are a lot of spices suitable for pickling turkey. Marinate the bird with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other seasonings. Oriental and Caucasian spices are well suited. It is not recommended, however, to use ready-made ground black pepper for such purposes - it will add bitterness to your dish with turkey meat. It is better to crush the peppercorns yourself. Salt is desirable to use table, coarse grinding. If desired, you can change it to soy sauce.

Common ingredients for all recipes: vegetable oil (usually 2-3 tablespoons), pepper and salt.

Tender turkey in a Stroganoff pan with mushrooms

Ingredients:

Meat from turkey legs: 300 g.

White mushrooms: 100 g.

Sour cream (high fat): 0.25 cups.

Cooking method:

The meat from the legs needs to be cut into "bars" and put on a hot frying pan with butter and fry a little. Then the onion is cut into cubes, and each porcini- in quarters. Mushrooms and onions are added to the turkey in a pan, the resulting mass is stewed over low heat until the water evaporates.

Then sour cream, mustard, pepper and salt are added here. It remains only to mix, bring the dish to a boil and simmer for another 5 minutes.

Turkey in a pan "Hercules" in oatmeal breading

Ingredients:

Poultry fillet: 1 kg.

Chicken egg: 1 pc.

Some oatmeal.

Cooking method:

The cooking process begins with marinating the turkey according to one of the above principles. The fillet is cut into not very large pieces and placed in the marinade. Then, when the pickling process is over, you can start cooking the dish itself. Before putting the pieces of turkey in the pan, grate (or just finely chop) the onion on a coarse grater, mix it with the egg, flour and mayonnaise, add vegetable oil to the mixture, pepper and salt. Fillets are poured with the resulting mass, the products are mixed, and in this form they remain for some time at room temperature. This is an additional marinade in mayonnaise.

After 2 hours, you need to heat the pan, pour two tablespoons of any vegetable oil into it, and, breading the fillet pieces in oatmeal, put the turkey in the pan and fry until well browned.

Country-style turkey in a frying pan

Ingredients:

Cooking method:

First you need to separate the whites and yolks. Add flour, salt and pepper in a small amount to a container with proteins, and beat well with a whisk or blender. Cut the turkey meat into pieces, beat off, pepper and salt. In a pan heated with oil, each piece of turkey is laid out after it is dipped in batter. Pieces of turkey are fried in a pan for about 10-15 minutes on all sides over low heat without a lid until cooked.

Turkey breast chops in crispy breadcrumbs

This is useful and diet dish from a turkey in a pan, it cooks as quickly as the previous ones. Turkey chops according to this recipe will save you in case of unexpected guests, when you need to act quickly, and the food is delicious.

Ingredients:

Chicken eggs: 1-2 pcs.

Breadcrumbs: 5-6 tbsp. l.

Provence herbs (or other spices): 0.5-1 tsp.

Some oatmeal.

Ghee or butter (other than vegetable oil): 1 tbsp. l.

Cooking method:

You need to start by washing the fillet piece and drying it thoroughly with paper napkins or towels. Then the meat is cut into pieces - always across the fibers. A half-kilogram piece of fillet is 4 to 6 slices about 20 mm thick. Place the slices in a bag and beat with a wooden mallet, without much effort, until they “lose weight” to 13-15 mm. Sprinkle with pepper.

Next, beat the egg with a fork or whisk, adding Provencal herbs there (they can be replaced with any set of dried herbs that is found on the farm). Dip the chops in a mixture of eggs and herbs, then put them in a container and pour the rest of the beaten egg there. Leave to stand for at least a quarter of an hour at room temperature. If your guests did not suddenly appear unexpectedly, then such a marinade can be made in advance. In this case, the container with meat and eggs can be covered with a film and left overnight or even half a day in the refrigerator.

It remains only to thickly bread the chops in breadcrumbs immediately before the frying process. Put a frying pan with a thick bottom on an intense fire and, when the vegetable oil “overheats”, add a little butter (not necessary to taste). By themselves, turkey chops in a pan fry faster than the preparation process was going on. After almost a minute, the bottom of the chop becomes ruddy, you need to turn it over, “remove” the fire a little, salt the already fried side. The second side is ready just as quickly. The main thing is not to overcook, the turkey in such cases quickly becomes hard and dry.

Turkey drumstick in a spicy pan in soy sauce

Ingredients:

A little olive oil: about 2-3 tbsp. l.

Garlic: 2-3 cloves.

Dried basil: 1 tsp

Soy sauce: 2 tbsp. l.

Balsamic vinegar: 2 tbsp. l.

Cooking method:

The bird's shank should be cut across into pieces of approximately 2 cm. Put the pieces in a deep plate or bowl. Then grind.

Now you need to prepare the sauce: mix olive oil and balsamic vinegar and soy sauce, adding paprika, basil, and salt. The resulting mixture is poured over pieces of the leg, the whole mass is covered with a lid and it remains to marinate for at least one hour (at room temperature). Pieces periodically need to be turned over. The longer the cooked mass stays idle, the tastier and more tender the dish will turn out.

When it's time to fry a spicy turkey in a pan, you will need to heat the pan with olive oil over low or medium heat and put the marinated pieces there, leaving the marinade in the container without pouring. In this case, the drumstick is fried for 5 minutes on all sides, then poured with the remaining marinade. Simmer another 10 minutes.

Juicy turkey in a pan with vegetables in Samarkand style

Ingredients:

Turkey loin: 0.5 kg.

Bulgarian pepper: 1 pc.

Olive oil: 3 tbsp. l.

Parsley: half a bunch.

Turmeric: half a teaspoon

Cooking method:

First, heat the pan with 2 tablespoons of oil, then put the turkey in and fry, stirring the pieces occasionally, for about a quarter of an hour for small fire without covering with a lid.

At the same time, you can have time to peel and cut the vegetables, if not everything is ready yet. Onions and bell peppers are cut into half rings, carrots should be grated with a coarse grater. Tomatoes should not only be washed, but also doused with boiling water and peeled, then cut into small pieces. Zucchini also needs to be peeled and seeds removed. Grind the garlic in any suitable way.

For vegetables, you first need another pan. On it in turn, with a break of five minutes, vegetables are laid out in a certain sequence:

After the products in both pans look like they are ready, they should be mixed together and fried together for another 20 minutes, adding seasonings.

Mix vegetables and fillets, sprinkle them with salt, turmeric, pepper, add garlic, add half a glass of boiling water, then simmer under a lid over low heat for about 20-25 minutes.

Chopped parsley and sour cream will give the final note of taste to the Samarkand-style turkey with vegetables - already on the table, as a seasoning and decoration.

Mexican Roast Turkey with Green Beans, Tomatoes and Garlic

Ingredients:

Turkey loin: 0.4 kg.

Tomatoes and onions: 2 each

Green green beans: 2 glasses.

Olive oil: 2 tbsp. l.

Parsley, other spices.

Cooking method:

Turkey fillet in a pan with vegetables is a light and “quick” dish that is enough for a large family.

First, the fillet is finely chopped, then it is fried in olive oil until lightly browned. Put the pieces on a separate plate with a slotted spoon.

All green bean pods must be cut into pieces of 2-3 parts, hard parts and veins removed and boiled until softened in a small amount of water. In the pan where the fillet was prepared (in the same oil), fry the tomatoes and onions, cut into half rings, add chopped herbs and garlic, season with spices to taste, salt and pepper.

Mix the resulting mass and fry together for 3-5 minutes over low heat. Then add turkey and beans. The last stage of cooking is stewing. A little liquid is poured into the pan (just enough so that the ingredients are barely covered with water). Now you can cover almost ready meal lid, and 10-15 minutes before the final stage of the process, start serving the table.

French turkey steak in a frying pan

Due to the ease with which turkey fat is absorbed by the human body, this dish is perfect for those who are on a diet for weight, although the word "steak" itself sounds like something high in calories.

Ingredients:

Turkey meat: 0.5 kg.

Butter: 1 tbsp. l.

Ground red pepper: 1/3 tsp

Oil - olive or corn.

Curry powder: about 5 tsp

Cooking method:

Rinse the fillet thoroughly in running water and cut into steaks. Mix all spices together. Grate each piece of turkey with spices and leave for half an hour. You can wrap the steaks in cling film - this way the spices will soak the meat deeper.

Heat a heavy bottomed pan with a mixture of butter and corn or olive oil.

Then cover the pan with a lid and turn the heat down to low. Thus, the steaks should languish for another 5 minutes. After turning off the pan, cover the pan with foil for a few minutes and allow the already prepared steaks to “walk” a little.

Pumpkin stew with turkey "Autumn"

Ingredients:

Turkey (legs, fillet or minced turkey): 0.5 kg.

Pumpkin: 4 cups.

Bulb and Bell pepper: 1 pc.

Garlic: 1 clove.

Greens: to taste.

Grated cheese: 0.5 cups.

Sour cream: 0.5 cups.

Cooking method:

Grate cheese and pumpkin.

If you have prepared drumsticks or turkey fillet for the recipe, then they should be fried in a pan until evenly blushed, turning over and set aside.

Clean vegetables. Onions and garlic are cut smaller than everything else, bell peppers are cut into squares. Put vegetables in a preheated pan and simmer over low heat until they become soft. Next, add the turkey to the pan (or minced turkey) and fry until the mass acquires a dark golden color.

Add diced tomatoes along with pumpkin, season with spices and salt. It remains only to simmer under the lid over low heat for another 15-20 minutes.

Grated cheese is already useful for ready-made stew: the dish is served at the table with cheese, sour cream and greenery decoration.

Turkey fillet in a frying pan "Remains are sweet"

Ingredients:

Turkey fillet: how much to eat.

Sour cream, cream, kefir: any fermented milk products.

Onions, garlic, herbs, dill, parsley - any vegetable that is in the refrigerator.

Cooking method:

This recipe is suitable for those housewives who have a turkey, but nothing is added to it from the ingredients indicated in other recipes. Therefore, in the refrigerator you can find everything that looks like vegetables and herbs, and chop for frying.

The fillet is cut first. Pieces of turkey in a pan are fried for several minutes until a light blush. Then chopped vegetables are added to the ruddy pieces. The resulting mass is fried on a not very high heat for about 15 minutes.

In principle, you can do without fermented milk products, finishing the dish under the lid over low heat, adding plain water. But with kefir or sour cream, the taste will be softer and thinner.

If you want the turkey meat to turn out crispy in a pan, there should not be any excess liquid in the dish - vegetables or water. Only frying on medium heat, excluding stewing. You can fry vegetables separately and serve as a side dish.

If you dare to fry and stew the whole turkey in a pan, then put the bird breast down. This is the driest place in the carcass and so it will turn out much juicier.

The readiness of the turkey, like the chicken, is determined by piercing: a clear liquid should flow from the thick parts.

The liquid remaining after frying the turkey fillet in the pan can be used to prepare another dish: a side dish, soup or gravy.

Adding a few drops of lemon will give the turkey steak in the pan a tender and subtle flavor.

Steaks after frying must necessarily “rest” for a few minutes.

Fried turkey meat is just as good for sandwiches as sausage or bacon, especially if you add a piece of fillet with lettuce and a slice of tomato.

Large pieces of meat of this bird during frying, it is better to water it " own juice". This is an additional safety net against the notorious dryness of turkey meat.

Do not forget about the subtleties: the rules for defrosting and marinating. This applies not only to satsivi, chakhokhbili, schnitzels, julienne, but also to cutlets, meatballs and even nuggets and turkey pies.

Turkey in a pan: recipes from around the world
How to cook a turkey in a pan, the technology is disclosed in detail