Recipe for boneless turkey thigh fillet. Pan-fried turkey: recipes

The bird, once known as a favorite American Thanksgiving delicacy, has gradually made its way into Russian cuisine, debunking one myth after another about itself.

Previously, it was believed that this is a dry bird, from which little can be prepared, and even that little promised a lot of labor, fraught with dubious results.

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

Turkey in a frying pan - general cooking principles:

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

Refrigerated turkey is always better than frozen turkey.

Never start cooking turkey if it is still cold. In this case, its meat loses its juiciness. Remove the bird from the refrigerator in advance to allow the temperature to rise to room temperature.

Frozen poultry must be “thawed” slowly: in water, which must be changed regularly, or indoors. A carcass of about 8–9 kg, for example, takes up to two days to defrost.

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

Homemade turkey is fried in a frying pan without oil - it will release the fat itself, and no oil will be needed. You always have to add vegetable oil to store-bought poultry.

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

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

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

There are a lot of spices suitable for marinating turkey. The bird is marinated with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other seasonings. Oriental and Caucasian spices work well. It is not recommended, however, to use ready-made ground black pepper for such purposes - it will add bitterness to your turkey dish. It's better to crush the peppercorns yourself. It is advisable to use table salt, coarsely ground. If desired, you can replace it with 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:

Turkey leg meat: 300 g.

Porcini mushrooms: 100 g.

Bulbs: 2 pcs.

Sour cream (high fat): 0.25 cups.

Mustard: 1 tbsp. l.

Cooking method:

The meat from the legs needs to be cut into “slices” and placed in a hot frying pan with oil and fry a little. Then the onion is cut into cubes, and each porcini mushroom is cut into quarters. Mushrooms and onions are added to the turkey in a frying pan, the resulting mass is simmered over low heat until the water evaporates.

Then sour cream, mustard, pepper and salt are added. All that remains is to stir, bring the dish to a boil and simmer for another 5 minutes.

Turkey in a Hercules pan in oatmeal breading

Ingredients:

Poultry fillet: 1 kg.

Chicken egg: 1 pc.

Onion: 1 pc.

Mayonnaise: 3 tbsp. l.

Flour: 1 tbsp. l.

Some oatmeal.

Cooking method:

The cooking process begins by 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 marinating process is over, you can start preparing the dish itself. Before putting the turkey pieces into the frying pan, grate (or simply finely chop) the onion on a coarse grater, mix it with egg, flour and mayonnaise, add vegetable oil to the mixture, pepper and salt. The resulting mass is poured into the fillet, the products are mixed, and left in this form for some time at room temperature. This is an additional marinade in mayonnaise.

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

Turkey in a frying pan in rustic batter

Ingredients:

Egg whites: 3 pcs.

Flour: 3 tbsp. l.

Cooking method:

First you need to separate the whites and yolks. Add a small amount of flour, salt and pepper to the container with the whites, and beat thoroughly with a whisk or blender. Cut the turkey meat into pieces, beat, pepper and salt. Place each piece of turkey in a frying pan heated with oil after it has been dipped in batter. Fry turkey pieces in a frying pan for about 10–15 minutes on all sides over low heat without a lid until cooked.

Turkey Breast Chops in Crispy Breadcrumbs

This healthy and completely dietary turkey dish in a frying pan is prepared just 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 feed deliciously.

Ingredients:

Fillet: 400-500 g.

Chicken eggs: 1-2 pcs.

Breadcrumbs: 5-6 tbsp. l.

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

Flour: 1 tbsp. l.

Some oatmeal.

Ghee or butter (in addition to vegetable oil): 1 tbsp. l.

Cooking method:

You need to start by washing a piece of fillet and drying it thoroughly with paper napkins or towels. Then the meat is cut into pieces - always across the grain. A half-kilogram piece of fillet consists of 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 Provençal herbs (they can be replaced with any set of dried herbs that you can find on the farm). Dip the chops into the mixture of eggs and herbs, then place them in a container and pour in the rest of the beaten egg. Leave to stand for at least a quarter of an hour at room temperature. If your guests don’t show up unexpectedly, then this marinade can be made in advance. In this case, the container with meat and eggs can be covered with film and left overnight or even half a day in the refrigerator.

All that remains is to thickly bread the chops in breadcrumbs immediately before the frying process. Place a frying pan with a thick bottom on high heat and, when the vegetable oil “overheats,” add a little butter (to taste, not necessary). The turkey chops themselves fry in a frying pan faster than the preparation process. After almost a minute, the bottom of the chop becomes golden brown; you need to turn it over, “reduce” the heat a little, and add salt to the already fried side. The second side is ready just as quickly. The main thing is not to overcook the turkey; in such cases, the turkey quickly becomes tough and dry.

Spicy turkey drumstick in a frying pan in soy sauce

Ingredients:

Shin: 1 pc.

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

Paprika: 1 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 drumstick should be cut crosswise into pieces of approximately 2 cm. Place 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 the shin pieces, the whole mass is covered with a lid and left to marinate for at least one hour (at room temperature). The pieces need to be turned over periodically. The longer the cooked mixture sits, the tastier and more tender the dish will be.

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

Juicy turkey in a frying pan with vegetables Samarkand style

Ingredients:

Turkey loin: 0.5 kg.

Zucchini: 1 pc.

Bell pepper: 1 pc.

Tomatoes: 2 pcs.

Carrot: 1 pc.

Onion.

Garlic: 2 cloves

Olive oil: 3 tbsp. l.

Parsley: half a bunch.

Turmeric: half a tsp.

Cooking method:

First, heat a frying pan with 2 tablespoons of oil, then add the turkey and fry, stirring the pieces occasionally, for about a quarter of an hour over low heat, without covering.

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

For vegetables, you need a different pan first. Vegetables are laid out on it one by one, with a five-minute break, in a certain sequence:

Carrot.

Tomatoes.

Zucchini.

After the products in both frying pans look ready, mix them together and fry 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 the lid over low heat for about 20-25 minutes.

Chopped parsley and sour cream will add the final note of taste to turkey with vegetables in Samarkand - 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 pcs.

Garlic: 2 cloves.

Green beans: 2 cups.

Olive oil: 2 tbsp. l.

Parsley, other spices.

Cooking method:

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

First, the fillet is finely chopped, then it is fried in olive oil until slightly browned. Place the pieces on a separate plate using a slotted spoon.

All green bean pods must be cut into 2-3 pieces, remove hard parts and veins and boil until softened in a small amount of water. In the frying pan where the fillet was cooked (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. Add a little liquid to the pan (just enough so that the ingredients are barely covered with water). Now you can cover the almost finished dish with a lid, and after 10–15 minutes of the final stage of the process, begin to set the table.

French turkey steak in a frying pan, dietary

Due to the ease with which turkey fat is absorbed by the human body, this dish is perfect for those on a weight loss diet, 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.

Paprika: about 5 tsp.

Curry powder: about 5 tsp.

Cooking method:

Rinse the fillet thoroughly in running water and cut into steaks. Mix all the spices together. Rub 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 penetrate the meat deeper.

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

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

Pumpkin stew with turkey “Autumn”

Ingredients:

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

Pumpkin: 4 cups.

Onion and sweet pepper: 1 pc.

Garlic: 1 clove.

Tomatoes: 3 pcs.

Greens: to taste.

Grated cheese: 0.5 cups.

Sour cream: 0.5 cups.

Cooking method:

Grate the cheese and pumpkin.

If you have prepared turkey drumsticks or fillets for the recipe, fry them in a frying pan until evenly browned, turning them over and setting aside.

Peel the vegetables. Onions and garlic are cut smaller than anything else, bell peppers are cut into squares. Place vegetables in a preheated frying pan and simmer over low heat until they soften. Next, add the turkey (or ground turkey) to the pan and fry until the mixture turns a dark golden color.

Add diced tomatoes along with pumpkin, season with spices and salt. All that remains is to simmer under the lid over low heat for another 15–20 minutes.

Grated cheese will come in handy for the finished stew: the dish is served with cheese, sour cream and a herb garnish.

Turkey fillet in a frying pan “Leftovers 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 can be found in the refrigerator.

Spices.

Cooking method:

This recipe is suitable for those housewives who have a turkey, but have not purchased anything from the ingredients specified in other recipes. Therefore, you can find anything that looks like vegetables and herbs in the refrigerator and chop it up for frying.

First the fillet is cut. Turkey pieces are fried in a frying pan for several minutes until lightly browned. Then chopped vegetables are added to the golden brown pieces. The resulting mass is fried over not very high heat for about 15 minutes.

In principle, you can do without fermented milk products by simmering the dish under a lid over low heat and adding plain water. But with kefir or sour cream the taste will be more tender and subtle.

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

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

Turkey, like chicken, is determined by piercing it: clear liquid should flow out of the thick parts.

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

Adding a few drops of lemon will add a delicate, subtle flavor to pan-fried turkey steak.

Steaks must rest for a few minutes after frying.

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

During frying, it is better to pour large pieces of meat of this bird with its “own juice”. This is an additional safety net against the notorious dryness of turkey meat.

Do not forget about the subtleties: the rules of thawing and marinating. This applies not only to satsivi, chakhokhbili, schnitzels, juliennes, but also to cutlets, meatballs and even turkey nuggets and pates.

Step-by-step recipes for cooking turkey thigh in the oven: bake the thigh and turkey thigh fillet in foil or a sleeve, with vegetables and in marinade

2018-01-29 Oleg Mikhailov

Grade
recipe

14203

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

15 gr.

Carbohydrates

4 gr.

203 kcal.

Option 1: Turkey thigh in the oven - classic recipe

Almost any classic recipe involves cooking meat on the bone, and turkey thighs are no exception. The thigh is welded for some time, but you can get by with just marinating, doubling its duration.

Ingredients:

thigh of a large turkey - up to a kilogram;
three tablespoons of soy concentrate and the same amount of refined oil;
half a head of garlic;
three pinches of pepper, one pinch of paprika and a spoonful of boiled salt;
a quarter spoon of oregano.

Step-by-step recipe for cooking turkey thigh in the oven

We inspect the thigh selected for cooking, selecting the remaining feathers, wash it, dry it, and singe it over a lit gas burner or lighter. Lightly scrape the skin, rinse again and dry.

Using a sharp knife, make deep cuts right down to the bone. Place in a small saucepan, pour boiling water level and cook for twenty minutes. Remove, let the water drain, and cool the meat to room temperature.

Apart from the meat itself, all other products on the list are components of the marinade. Mix them and generously rub the cooled thigh. Place in an enamel or glass bowl, cover and put in the refrigerator for up to half a day. The option with a bag is also suitable: wrap it around the meat not too tightly, and in this form you can place it in a dish made of any material.

Cut the foil with scissors into strips up to fifty centimeters long. Fold them like an asterisk, one on top of the other, in the amount of 3-4 pieces, place the thigh in the middle and slightly bend the edges up. For convenience, you should use a round, shallow container with sloping walls: place the foil on it, lightly press the middle down. After placing the meat, pour the marinade over it and pack tightly, wrapping the foil on top.

Preheat the oven almost to maximum. If you have a very powerful model, limit yourself to a temperature of 220 degrees. With this heating, we keep the meat for half an hour, then switch the regulator to a more moderate 190 degrees and time it for an hour and a half.

When the measured time has expired, the foil must be carefully and quickly unfolded or cut. We will bake the turkey for up to half an hour, guided by the blush on the meat.

Option 2: Turkey thigh baked in the oven: a quick recipe

There are no compromises in the proposed baking method. The composition of the marinade and the method of packing the thigh in foil have been slightly changed. Unlike the first recipe, it is not advisable to use previously frozen meat.

Ingredients:

turkey thigh, about a kilogram;
a spoonful of vegetable oil and three - soy sauce;
half a small lemon and a lime, or one citrus, of your choice;
salt, a quarter spoon of a mixture of aromatic peppers and a pinch of red, hot.

How to quickly bake a turkey thigh in the oven

Squeeze the juices from both citruses into a bowl, pour oil into it and lightly whisk, add salt and spices, stir thoroughly for another minute.

Wash and dry the meat without touching the skin, using the tip of a thin and narrow knife to make several deep punctures in the fleshy parts. Place in a glass baking dish and pour over the marinade. Using light pressure with your fingers, thoroughly soak the turkey in the marinade. For more flavor, you can add half a spoon of grated garlic to it.

Prepare the marinated turkey thigh at 180 degrees. Preheat the oven in advance, cover the pan tightly with foil, folding the edges under the bottom of the container. Time it for exactly an hour, then remove the foil and quickly pour the juice from the pan over the turkey. For the remaining thirty minutes, you need to occasionally monitor the process; it is very good for the dish if you also pour the liquid from the bottom of the container over the turkey a couple of times.

Option 3: Turkey thigh fillet roll in the oven with prunes and walnuts

The offered rolls are good for a romantic dinner; they do not contain excess fat and therefore are equally good cold or hot. Basil is an optional component; if you doubt that you will like it, replace it with dill or simply exclude it.

Ingredients:

medium-sized turkey thighs - 2 pieces;
one hundred grams of chopped, roasted walnuts and not overdried prunes;
parsley, curly - a small bunch and a few leaves of fresh basil;
spices for roasting chicken;
sunflower oil - three tablespoons.

How to make a roll from turkey thigh fillet in the oven

First remove the skin from the thighs - you won’t need it, but you can bake it separately until crispy; kids should like this delicacy. Using a sharp knife, cut the fillet. The process is not easy, and describing it in words is even more difficult; you will have to rely on your own experience and dexterity.

Rinse the pulp and dry thoroughly, cover with thick plastic wrap and beat with a hammer to a thickness of no more than a centimeter. Each whole fillet from one thigh should yield two portions - cut the beaten meat into proportionate pieces.

Mix nuts toasted in a frying pan, finely chopped prunes, chopped herbs and tablespoons of butter, divide into equal parts, and place in an even layer on the fillet. Roll the meat into rolls, wrap it with a few turns of culinary thread, and be sure to secure the ends.

Lightly moisten a roasting pan with oil and place the rolls loosely on it. The turkey is baked for half an hour at two hundred degrees.

Option 4: Turkey thigh in the oven in a sleeve

A complete dish with moderate calorie content. The juice released from the meat, coupled with the marinade, saturates the vegetables, making them uniquely tasty and aromatic.

Ingredients:

turkey thigh, weighing no more than a kilogram;
one hundred grams of carrots and half a kilo of potatoes;
200 grams of sweet pepper pulp and the same amount of onions;
three tablespoons each of sunflower oil and soy sauce;
two small bay leaves and a small head of garlic;
a spoonful of a mixture of oregano and marjoram, in a 1:1 ratio;
half a glass of highly carbonated table water.

Step by step recipe

Prepare, that is, rinse and dry, the thigh. Separate the garlic cloves and remove the skins. Cut three or four cloves lengthwise into two parts, make deep punctures in the meat with a knife and place the garlic in them. Chop or grate the remaining teeth.

Pour oil over chopped garlic, add dried herbs, soy concentrate and soda. Stir and pour into a baking sleeve. Place the turkey there, tie it and shake it so that the marinade spreads throughout the entire volume of the package. Keep in this position for an hour in the refrigerator, then turn over and marinate for the same amount of time.

We peel all the vegetables, cut them into thin circles or rings, add salt and fold them in layers into a clean new sleeve. Start with potatoes, followed by carrots, peppers and lastly onions. Place the sleeve in advance on a baking sheet of sufficient size; it is not advisable to turn it over or move it after placing the vegetables; it will be better if they remain in layers.

Place the marinated turkey in last. The marinade can also be added, but in very small quantities. We seal the sleeve, pierce it according to the instructions, and bake the thigh for an hour and a quarter.

After the designated time has passed, without removing the frying pan, lift the sleeve from the edges, slightly moving but without mixing the layers. Keep in the oven for another fifteen minutes and cut in the middle with a cross, unfold slightly, revealing the meat, but leaving the vegetables under the film. Let the skin on the thigh brown, which will take about a quarter to half an hour.

Option 5: How to cook a turkey thigh in the oven in foil with honey mustard marinade

There is nothing special in the recipe; we can safely classify the dish as a classic one. The composition of the marinade speaks to the same thing: honey and mustard are constant components of many traditional recipes.

Ingredients:

turkey thigh fillet, total weight just over a kilogram;
two full spoons of mustard sauce, honey and natural lemon juice;
four tablespoons of pure refined oil;
pepper and salt - at your discretion;
a teaspoon of dried oregano and the same amount of garlic.

How to cook

We remove the skin from the thigh, carefully get rid of it (cut it off or simply tear it off) and the film underneath it. Cut out the bone, being careful not to make unnecessary cuts in the meat. We make several punctures with the tip of a knife and little by little add chopped garlic into them. If you are uncomfortable doing this, cut the wedges into narrow slices instead of chopping or grating.

Add pepper to the salt and rub the flesh on both sides. Mix all the other components of the marinade, place the meat in a small-diameter bowl, pour in the marinade so that it lightly covers the entire turkey. Keep in the refrigerator for twelve hours.

Line the dish chosen for baking with foil, lay out the fillet, pour over the marinade, and cover tightly with another sheet of foil. Bake the fillet first for an hour at 180 degrees, then for another twenty minutes, removing the foil. During this time, it must be watered at least twice with the juice that has collected at the bottom of the container.

Turkey has long established itself as a tasty dietary meat. In addition, it is very useful, because... has a rich chemical composition. Therefore, turkey is often present in diet and children's menus. Another advantage of this meat is that it cooks quickly and in a short time you can get a delicious hot meat dish. Today we’ll talk about what to cook from turkey that’s delicious and quick, and we’ll look at several recipes for turkey fillet or thigh.

You can prepare turkey fillet in the form of goulash. Quick and easy goulash with gravy is a real find for connoisseurs of healthy and tasty food. Light, juicy goulash will be a wonderful dinner for the whole family. It can be served as a separate dish or complemented with a light vegetable side dish.

Number of servings: 2.

Cooking time: 35 minutes.

Calorie content: 63 kcal per 100 g.

Ingredients:

0.5 kg turkey fillet;
1 onion;
2 garlic cloves;
1 tsp granulated sugar;
1-2 pods of sweet pepper (green, yellow);
2 tbsp. tomato paste;
1-2 tbsp. vegetable oil;
2 tomatoes;
1 tbsp. wine vinegar;
100-200 ml of water or broth;
2 tsp ground paprika;
1 tsp curry;
1 tsp dry Georgian adjika;
5-7 sprigs of parsley;
2-3 tbsp. sour cream;
A little salt, black pepper.

Cooking process:

We thoroughly wash the pulp and cut it into equal medium-sized pieces.
Peel the onion and cut into cubes. Remove the husks from the garlic cloves and finely chop with a knife.
Cut out the core with seeds from the washed peppers. Cut the pulp crosswise into thin strips or large cubes. Wash the tomatoes and cut them into large slices.
Pour vegetable oil into a frying pan; when it is hot, add the onion. Fry it, stirring until it browns a little. Then add the garlic, stir, cook for a couple more minutes. Pour wine vinegar into the contents, which will evaporate without a trace, but will give the vegetables a pleasant sour-sweet note.
Now add sweet pepper to the frying pan, stir, cook for 2-3 minutes. Then add the tomato pieces and fry everything together for 5 minutes. Then add the tomato paste, stir thoroughly, and simmer for a couple more minutes.
At the same time as the vegetables, fry the turkey pieces in another frying pan. Fry for 2-3 minutes on each side until golden brown. Place the fried meat on the vegetables, add water or broth to the frying pan so that the liquid slightly covers the pieces of meat.
When the contents boil, add spices: curry, ground paprika, Georgian dry adjika, black pepper, salt.
Stir the goulash, cover with a lid, and simmer over low heat for about 20 minutes.
Meanwhile, wash and finely chop the parsley. Sprinkle the finished dish with green stuff and season with sour cream.

You can cook turkey fillet with different ingredients. A particularly successful combination of turkey meat with pineapple and cheese. It will conquer any admirer of delicious food. This dish can be quickly and deliciously prepared in a matter of minutes. The dish is suitable for a holiday dinner or a family lunch.

Number of servings: 4.

Calorie content: 113 kcal per 100 g.

Ingredients:

0.5 kg turkey fillet;
50 gr. fresh champignons;
100 gr. hard cheese;
1 onion;
250 gr. canned pineapple rings;
1 tbsp. vegetable oil;
A little salt and pepper.

Cooking process:

Rinse the fillet, dry it, cut into portions 3-4 cm thick. Beat each piece with a hammer on both sides. Season with salt and pepper.
Now let's prepare the other ingredients. Peel and cut the onion into thin slices. Rinse the champignons, clean them, cut them into slices.
We take the pineapple rings out of the jar and cut them in half into half rings. Three cheeses on a medium grater.
Line a refractory pan with parchment, grease with vegetable oil, and place in the chopped turkey meat. Place mushroom slices, onion rings and 2 pieces of pineapple on top.
Sprinkle each piece generously with grated cheese and place the pan in the oven, preheated to 170 degrees for half an hour.
Serve the baked turkey meat hot on a bed of fresh vegetables and herbs. As a side dish you can serve baked potatoes, boiled rice or just a salad of fresh vegetables.

Turkey fillet in sour cream and mustard sauce

The dish is a whole piece of poultry, pre-marinated and baked in a sauce with mustard and sour cream. This dish is deservedly considered dietary, because... contains very few calories. This meat can be offered to children with absolutely any side dish. And if the meat has cooled down, it is quite suitable for preparing snack sandwiches or canapés.

Number of servings: 10.

Cooking time: 3.5 hours (including 2 hours for marinating).

Calorie content: 98 kcal per 100 g.

Ingredients:

1 kg turkey fillet;
1 tbsp. table mustard;
2 tbsp. sour cream;
1 tbsp. honey;
1 tbsp. French mustard with grains;
1 tsp ground paprika;
6-7 garlic cloves;
1 tsp salt;
0.5 tsp ground black pepper;
1 tsp poultry seasoning mixtures.

Cooking process:

So, let's talk about how to deliciously cook turkey fillet. Wash the bird well and dry it with paper towels. Separately mix poultry seasoning, dry ground paprika and salt. Rub the resulting mixture well onto the fillets on all sides.
For the marinade, mix sour cream, honey, chopped garlic, and two types of mustard. Combine the turkey with the marinade and coat it on all sides. Cover the bowl of meat with cling film and place in the refrigerator for a couple of hours.
After the specified period of time, transfer the meat into a fireproof form with sides, cover the top with foil, and place in an oven heated to 180 degrees for 50 minutes. Then remove the foil and return the meat to brown for another half hour.
When the meat is covered with a golden brown crust, it is ready. Place it on a dish decorated with green salad or sliced vegetables and serve it hot with any side dish. Cooled meat will be good served as cold cuts.

Quick and tasty cutlets will always delight your loved ones. Dense thigh fillet cutlets can be fried in the usual way in a frying pan with oil. Or you can cook it on a grill or grill pan. The second cooking method will be less caloric, because... There is no oil when frying.

Number of servings: 5.

Ingredients:

0.8 kg boneless turkey thigh;
200 gr. stale loaf;
2 onions;
70 gr. butter;
4 garlic cloves;
200 ml cream;
1 pinch each of salt and black pepper.

Cooking process:

Cut off the crusts from the stale loaf, cut the pulp into large cubes, pour in cream and leave for a while.
Peel the garlic cloves and bulbs. We cut the vegetables into arbitrary large pieces, put them in a chopper, and grind until pureed.
Rinse the thigh fillet, dry it, and cut into medium pieces. Place in the chopper container and chop the minced meat using a double meat knife. You can also use a meat grinder to prepare minced meat.
Place the bird next to the onion, and in its place place the soaked loaf and a piece of frozen butter (it will add juiciness to the cutlets). Mix the bread and butter mass with the minced meat. Salt and pepper everything, knead well with your hand. When the minced meat becomes homogeneous, throw it several times or simply beat it with your palm. This simple technique will remove excess air from the cutlet mass and the cutlets will hold their shape better.
So that the minced meat does not stick to your hands, and the cutlets turn out to be beautifully shaped, before forming each cutlet, we wet our hands in plain cold water.
With wet hands, take a ball of minced meat and form a cutlet. Place a few pieces on the grill pan and fry for a total of 10-12 minutes, periodically turning them over to one side or the other.
Serve the cutlets hot with spicy tomato sauce and pickled vegetables.

Paprikash is a moderately spicy turkey dish served in thick tomato sauce with the addition of sweet and hot peppers. Wine gives the dish a subtle aroma and piquancy, so you can prepare an original dish of turkey thigh in aromatic gravy. Let’s talk a bit below about how to cook it deliciously.

Number of servings: 4.

Cooking time: 50 minutes.

Ingredients:

0.7 kg turkey thigh (boneless);
150 ml dry red wine;
1 pinch of ground red pepper;
2 tbsp. sour cream;
150 gr. tomatoes in their own juice;
1 tbsp. white flour;
1 onion;
1 tsp salt;
40 ml odorless vegetable oil;
1 pod of bell pepper;
1 tbsp. sweet ground paprika.

Cooking process:

Wash the turkey thigh thoroughly, dry it, and cut into small pieces. Pour a little oil into a frying pan, put it on the stove, put pieces of meat in the hot oil, add just a little salt. Fry the pieces on all sides until brightly browned for a quarter of an hour.
Meanwhile, peel and finely chop the onions. Add it to the frying pan, stir, fry everything together for about 10 minutes over medium heat.
Transfer the contents of the frying pan to a thick-walled saucepan or cauldron.
Wash the pepper, remove the core, cut the pulp into cubes. Pour pepper into the meat, add wine, add finely chopped tomatoes.
Don't forget about spices. Add sweet paprika (you can add a little hot red pepper). Mix everything thoroughly, cover, simmer over low heat until soft for about 20 minutes.
Meanwhile, mix the sour cream and flour separately so that there are no lumps. In a thin stream, introduce the mixture into the finished dish, mix thoroughly, taste for salt and let it boil. Simmer the dish for another 5-7 minutes, turn off the stove.

Turkey in sweet and sour sauce

Turkey meat dishes are easily digestible and are deservedly considered dietary and nutritious. Poultry with sweet and sour sauce will perfectly satisfy your hunger and give you strength for the whole day.

Number of servings: 4.

Cooking time: 40 minutes.

Calorie content: 138 kcal per 100 g.

Ingredients:

450 gr. turkey thigh fillet;
1 carrot;
1 onion;
2 garlic cloves;
1 tbsp. brown sugar;
0.5 tbsp. tomato paste;
1 fresh egg;
0.5 tbsp. starch;
1.5 tsp. table salt;
4-5 tbsp. olive oil;
2 tbsp. wine vinegar;
50 ml water.

Cooking process:

Before preparing the thigh, cut the washed meat into medium rectangular pieces.
Prepare the egg marinade in a deep bowl. Break the egg, salt, pepper, add 1 tbsp. starch. Mix the mixture thoroughly, add the meat for a quarter of an hour, stir.
Pour the rest of the starch onto a flat plate. Then we take out the turkey pieces and roll them in starch on all sides.
Heat a frying pan with oil and fry the turkey until golden brown on all sides. Place the mixture on paper towels to dry them from excess fat.
Peel the onions and carrots. Finely chop the onion into cubes, and coarsely chop the carrots. Place the vegetables in the frying pan where the meat was fried and fry them, stirring all the time. Add brown sugar, and after a minute add tomato paste, add white wine.
Mix everything thoroughly and return the meat. Add water, mix everything again, and bring the dish to a boil. Then cover with a lid and simmer the turkey in sweet and sour sauce for about 10 minutes.
Serve turkey with sauce and boiled rice. Bon appetit everyone!

Video:

The best turkey thigh recipes are collected here. You will always find them in recipes made from meat products. We also have two thousand four hundred thirty-five recipes with pork meat.

Turkey thigh with thyme and coriander, carrot and honey mushroom stew with garlic and boiled potatoes

Peel and wash the potatoes, fill with cold water and put on fire. Bring to a boil, turn on low heat and cover with a lid for 15-17 minutes, now add salt and cook for another 5 minutes. Cut the carrots into circles, put in a pan, add mushrooms, spices and olive oil (. You will need: 8 small potatoes, 2 carrots, Turkey thigh 300 g, Honey mushrooms 100 g, Spices for carrot stew (paprika and chili pepper, tarragon and coriander, 2 cloves fresh garlic, sea salt), Spices for thigh (coriander, black pepper, thyme and sea salt)

Turkey thigh with tarragon and coriander, lentils with mushrooms and pumpkin

We wash the lentils. Cut the pumpkin and onion into small cubes, chop the garlic, put the vegetables in a pan, pour a little olive oil, add the mushrooms and add spices, fry for 3-5 minutes, add water (so that it covers the lentils) and now cook until tender. You will need: Lentils 4 tablespoons, Pumpkin 100 pcs., Onions 1 pc., Champignons 100 g, Turkey thigh 300 g, Spices for turkey (black pepper, coriander, tarragon and sea salt), Spices for lentils (paprika, thyme, white pepper, fresh garlic 2 teeth and more.

Thai lentils with ginger and garlic, eggplant and turkey thigh

We wash the lentils. Cut the pepper into cubes, finely chop the garlic and ginger, put the lentils and vegetables in a pan, pour a little olive oil and add spices, fry for 3 minutes, add water (so that it covers the lentils) and now cook until the lentils are ready, p. You will need: Lentils 4 tablespoons, Eggplant 1 piece, Breast 300 g each, Spices for Turkey Thigh (black pepper, coriander, utskho - suneli, and sea salt), Spices for lentils (thyme, coriander, cumin, fresh ginger and sea garlic salt and white pepper)

Thai rice with turkey thigh

Boil the rice until tender and rinse with boiled water. Cut the eggplant and pumpkin into cubes, put them in a saucepan, pour a little olive oil, add spices and turn on high heat, fry for 3-4 minutes and add water, now reduce the heat and cover. You will need: Spices for thigh (turmeric, black pepper, thyme and sea salt), Eggplant 1 piece, Pumpkin 100 g, Spices for vegetables (turmeric, coriander, white pepper, garlic 1 tooth finely chopped, sea salt), Turkey thigh 300 g , Rice 4 tablespoons (any white variety)

Turkey thigh on the bone Tefal Photo Contest

Wash the meat with cold water and wipe dry with a towel. Prepare a glass or ceramic container for the marinade. Pepper the turkey thigh, add turmeric, crush the garlic, add soy sauce. Cover the container with meat with cling film. Place in the refrigerator for 1. You will need: Turkey thigh on the bone - 800 g (2 pieces of 400 g each), Soy sauce - 5 tbsp. spoons, Garlic – 3 cloves, Turmeric – 1/2 tsp, Ground black pepper – 1/2 tsp, Olive oil – 3 tbsp. spoons, Salt - to taste., ————————————, Glass or.

Turkey Thigh Fillet Tefal Photo Competition

Preheat the oven to 200 degrees. We will need a Tefal frying pan and a pot. Wash the turkey thigh fillet in cold water, pat dry or wipe dry with a towel. Cut into pieces, pepper. I don't salt raw meat. I do this at the end of cooking mi. You will need: 400 g Turkey thigh fillet, 1 Carrot, 1 Onion, Bay leaf, 1/2 teaspoon sweet ground paprika, 1-2 tablespoons olive oil, 1/2 cup hot water, salt (to taste and optional )

Bean chowder with turkey thigh and zucchini

As always, soak the beans overnight for 8-12 hours and cook until tender. Don't forget to drain the night water. Cook for about an hour. Cut the zucchini into cubes, put it in a frying pan, add all the spices at once, fry for 2 minutes over high heat, add water and simmer for another 10 minutes. You will need: Zucchini 1 piece, Zucchini spices (black pepper, thyme and marjoram and sea salt), Turkey thigh 300 g, Kindy beans 4 tablespoons, Turkey spices (black pepper, sea salt, cardamom, rosemary)

Pasta with vegetables and turkey thigh in rosemary

Boil the spaghetti in salted water until al denta, drain in a colander and drizzle with olive oil. We cut the peppers into half rings, and cut the pumpkin into cubes and fry for 3 minutes in a frying pan with a drop of olive oil, add spices and fry some more. You will need: Turkey thigh 300 g, Thigh spices (rosemary, marjoram, black pepper and sea salt), Pumpkin 70 g, Red and green Romario peppers 1 each, Penne pasta 100 g, Vegetable spices (white pepper, marjoram and thyme and sea salt)

Lunch in 25 minutes (turkey thigh and pasta with green beans)

Pour water into a saucepan, put it on fire, add salt to the water. As soon as the water starts to boil, add the pasta and cook until done. While the pasta is cooking, we take the shallots, cut them into rings, and put them in a frying pan with olive oil. Let's make it big. You will need: 1 shallot, Green beans 70 g, Pasta 50 g, Turkey thigh 200 g, Spices for turkey (paprika, sumac, black pepper, sea salt and a couple of tablespoons of balsamic vinegar), Spices for beans (paprika, chili pepper, sea salt and lime juice)

Country lunch (mashed potatoes with herbs and garlic + stewed cabbage and boiled turkey thigh)

Boil the potatoes and garlic in salted water until tender and mash them, adding olive oil. Fry the turkey thigh for 2 minutes, add water and spices and cook for 20 minutes. Chop the cabbage into cubes and fry for 2 minutes, add a little water and simmer 1. You will need: Turkey thigh 400 g, Potatoes 4 pcs, Cabbage quarter of a head, Garlic 4 teeth, Spices for turkey (black pepper, sea salt, nutmeg, barberry berries ), Spices for vegetables (salt, black pepper, basil), For mashed potatoes (basil and dill)

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How to cook a turkey thigh

The most popular way to cook turkey is to bake the whole carcass in the oven. This dish is traditional at Christmas in the USA and some European countries. In Russia, turkey is not as popular as, for example, chicken. But in vain, because you can cook a huge number of delicious dishes from it. Let's learn how to cook a turkey thigh - one of the most delicious, soft and juicy parts of this bird.

What are the benefits of turkey thigh dishes?

Turkey meat is rightfully considered dietary; it contains little fat (and therefore cholesterol). And it is absorbed better than chicken or rabbit meat. An amazing combination of low calorie content and quick satiety! For people watching their figure, this is a significant advantage.

Turkey contains a lot of substances that are beneficial for the body: a record amount of iron compared to beef, zinc, sodium, folic acid, tryptophan, magnesium, selenium, iodine, sulfur, and all kinds of vitamins. And there is as much phosphorus in it as in fish.

Turkey is also hypoallergenic, therefore, it can be included in the diet of pregnant and lactating women, given to small children as complementary food, as well as to sick people undergoing chemotherapy.

As for the advantages of cooking just part of the carcass (in this case, the thighs): it is quite difficult to cook a whole turkey correctly and tasty; beginners often have difficulty getting it to bake inside and at the same time remain juicy on the outside. In addition, the thighs cook much faster.

But it’s not enough to know how to prepare turkey dishes or carefully follow the recipe; it’s also important to know how to choose a bird. All your efforts will be in vain if you use low-quality (for example, old) meat for cooking.

What can you cook from a turkey thigh?

The variety of turkey thigh recipes allows you to prepare them differently each time. Here are some options:

Thigh on the bone. This option is suitable for grilling and baking. There is no need to bother with cutting meat - it is very convenient and fast. A thigh on the bone will also make an excellent soup.
Turkey thigh fillet. Here you can use many more cooking methods: baking, stewing, frying. You can experiment and combine meat with many other products, for example, stew it on a bed of vegetables. If you lightly pound the fillet and fry it, you will get great steaks. Needless to say, turkey thighs make delicious kebabs?
Ground turkey thighs. The fillet can be put through a meat grinder (with or without vegetables), and you will get juicy minced meat. It will make gorgeous cutlets or meatballs; you can also make meat filling for dumplings, pancakes, pies or casseroles.

Methods for cooking turkey thighs

Turkey thighs can be cooked in all ways known to culinary experts, using any kitchen appliance: gas stove, oven, multicooker, convection oven.

Frying. Most often, this method is preferred by steak lovers: the fillet is beaten and fried in a hot frying pan on both sides. You can also prepare finely chopped pieces of meat or minced meat using this method.
Extinguishing. The thighs are placed in a frying pan or other container, filled with water and simmered under a closed lid. In this case, the temperature regime should be chosen significantly lower than when frying.
Cooking. If you fill the thighs with water, lightly salt them and add your favorite herbs and spices, you will get not only tender and juicy meat, but also a tasty, healthy and nutritious broth.
Baking. This cooking method will allow you to preserve as much as possible the beneficial substances contained in the meat. The dish turns out tasty and aromatic. Try using foil or special bags for baking - you will definitely like it!
A steamer, a multicooker, a microwave oven are modern household appliances that greatly simplify the life of housewives. Prepare the thighs according to the recipe and set the device to the required mode. Don't forget that you need to use special dishes for the microwave oven.
Grilled turkey. Marinate the turkey thighs and then cook them on a grill or skewers. Meat cooked in this way (indoors or outdoors) always turns out aromatic and tasty.

Preparing ingredients for cooking

If you have frozen meat, then, of course, the first thing you should do is defrost it.
Next, be sure to wash the thighs and remove large “feather stubs” (feather buds) using tweezers.
Then it is advisable to slightly tar the meat to remove any fine fluff over a burner or a piece of solid alcohol (if you do not have a frozen turkey).
Trim off any excess fat and skin and rub the meat with salt.
Prepare the marinade according to any recipe and soak the meat in it for several hours. Now you can cook!

Tips for cooking turkey thighs

Following these rules will help you cook turkey thighs soft and juicy:

A special role in the preparation of thighs is given to marinade or brine. Add aromatic herbs and your favorite seasonings to make the meat even more aromatic and tasty. Water can be replaced with mineral water, beer or apple cider - this will give the turkey even more tenderness. Citrus fruits would also be useful in this case. However, it is worth considering that they will give the meat a slight sourness. But what a wonderful aroma it will be!
Salt is an important ingredient that enhances the flavor of any dish, but it is important to use the right amount. To prepare brine for turkey thighs, use approximately 50 grams of salt per liter of water.
It is important not only to prepare the marinade correctly, but also to keep the bird in it for the required time. There is no need to rush here: for every kilogram of bird weight, at least four hours are allotted for soaking.
You should not start cooking poultry that has just been taken out of the refrigerator; let it sit at room temperature for a while.
To prepare the dish, use only fresh and high-quality ingredients. Buy meat only from trusted and reliable suppliers.

Whatever recipe and method of cooking turkey thighs you choose, cook with your soul, and you will definitely succeed. Good luck!

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Turkey thigh fillet recipe according to Dukan

Turkey meat has a wonderful delicate taste. You can prepare it in a variety of ways and always get delicious dishes. In addition to taste, the popularity of this meat is ensured by its low calorie content and beneficial properties. Turkey does not contain harmful sugars and is easily digestible.

Turkey recipes with properly selected accompanying ingredients will fit perfectly into the diet of fans of the Dukan diet. Thanks to various methods of heat treatment (stewing, baking in the oven, etc.), you can prepare completely different dishes from the same meat.

Braised turkey thigh fillet. Recipe according to Dukan

The most popular are the loin and thigh parts of the bird. The main reason for this is low calorie content. The latter can be cooked in a stew after removing the bone. To pamper yourself and your loved ones with this dish you will need:

Thigh fillet – 2 kg
Turnip onion – 100-150 g;
Medium sized carrots – also 1 pc.
Dried cumin seeds – 2 g;
Garlic – a small head;
Ground paprika and dried tomatoes - one teaspoon each is enough. If there are no tomatoes, tomato paste is quite suitable;
Add black pepper and salt to taste;
Water – a full glass.

Having collected all the necessary products, we proceed to preparing the dish. Preparing the meat. Cut into arbitrary large pieces.
Then pour water into a thick-walled saucepan and bring to a boil. Then we put the turkey in it. Bring to a boil again, turn off the noise, cover with a lid and simmer for at least an hour on low heat.
Finely chop the onion and chop the carrots. Add vegetables to the meat, all spices except paprika and tomatoes. We divide the head of garlic into cloves, but do not peel it, and also add it to the rest of the products. Add paprika and tomatoes 10-20 minutes before the end. You can also add a couple of bay leaves.

If you prepare the recipe correctly and wait the required time, the stew will come out tender, and its aroma will quickly spread throughout the house. The calorie content of this dish is a little more than 100 kcal. Therefore, adherents of proper and healthy eating do not have to worry about their figure. In addition, the recipe will appeal to many poultry lovers.

Recipe for turkey thigh fillet in the oven

If stewed meat is not to your taste, you can cook the meat in the oven. Its calorie content is almost the same, but the taste is completely different. Baked turkey in the manner described below is permissible on the Dukan diet only at the Consolidation stage, since one of the ingredients is honey.

So, to complete the recipe for this spicy and aromatic dish in the oven you need:

Boneless thigh – 600-700 g;
Soy sauce – 30-40 ml (2 tbsp);
Honey – 1 tbsp;
Provencal aromatic herbs – 1 tsp;
Salt and black pepper - to taste

Trim off the fat from the washed and dried thigh, rub it with salt and pepper and let it sit for up to half an hour. At this time, let's make the marinade. Mix honey, spices and soy sauce.
Rub the resulting marinade onto the thigh on all sides and leave in the cold for 3-5 hours. If desired, you can wait overnight.
After the allotted time, wrap the meat in aluminum foil or place it in a special form with a tightly closed lid. Place in a preheated oven at 200C and bake for 2 hours. The exact time depends on the oven.

Recipe for thighs in the oven from Ataki

If you have not yet reached the 3rd stage, but still want to cook meat in the oven, you can follow the following recipe. For it you will need:

Turkey thigh without bone and fat – 1 kg;
Balsamic vinegar – 1 tbsp;
A few cloves of garlic (to taste);
Rosemary – 1-2 g;
Salt, paprika - a teaspoon each;
Ground black pepper

It is worth noting that the calorie content of this dish is also quite low. The layout is designed for 4-5 servings. And the cooking time is no more than 2.5 hours. However, to give a brighter taste, marinated meat should stand for 8-12 hours. A baked turkey cooks much faster after a long marinating period. The calorie content of poultry is minimal.

Mix all the above ingredients. Rub the meat thoroughly with the resulting marinade and leave it for the specified time.
After this, we take out the meat, place it on a sheet of foil, pour out the remaining marinade and wrap it tightly. Bake in an oven preheated to 220C for the first half hour. After this, reduce the temperature to 180 and continue baking for about 2 hours.
To check the degree of readiness, you need to make a deep cut to the bone. If there is no blood, the meat has a tender texture - the dish is ready.
As you can see, the recipe is quite simple to follow. In addition, cooking this dish in the oven does not require a large amount of expensive ingredients.

The low calorie content is also good news.

You might also be interested in:

ducandieta.ru

Turkey thigh fillet: cooking recipes for every taste

Anyone who follows a diet knows firsthand how healthy turkey meat is. And if you bake or fry it correctly, you will get a real royal dish. Today we will look at the best recipes for cooking turkey thigh fillet.

Bake juicy turkey meat

If you do not yet have experience in preparing turkey thigh fillet dishes, then this recipe is just for you. And despite the fact that it is simple to perform, the end result will be juicy and tasty baked meat. Determine the amount of ingredients based on how many servings you need to prepare.

turkey thighs;
butter - 10 g for each thigh;
fresh herbs;
spice mixture and salt.

Preparation:

Tender fillet under a cheese coat

How to cook delicious turkey thigh fillet? You can bake the meat under a cheese crust in foil. And our recipe will help you with this.

0.7 kg turkey thigh fillet;
sour cream;
tomato paste;
150-200 g cheese;
2-3 garlic cloves;
salt and spice mixture.

Preparation:

We connect the edges of the foil so that there are no gaps. Place the baking sheet with meat in the oven, preheated to a temperature of 200 degrees.
Bake the fillet for half an hour, and then open the foil and continue cooking the meat for another 10-15 minutes.
The finished meat can be decorated with herbs and served.

Cooking a royal dish in pots

There are a lot of recipes for cooking turkey thigh fillet in the oven, and each of them, of course, is good in its own way. We suggest you bake this dietary meat with mushrooms in pots. Believe me, you will have a real royal dinner.

0.7 kg turkey fillet;
150 g fresh champignons;
onion head;
vegetable oil;
spice mixture and salt.

Preparation:

Close the pots and place in the oven. Please note: the oven must not be preheated.
Bake the meat with mushrooms at a temperature of 200 degrees for 45-50 minutes.
When serving, sprinkle the dish with herbs.

Let's have a Japanese dinner

You don't have to go to a restaurant to treat yourself to Japanese cuisine. You can prepare a delicious turkey fillet dish using affordable ingredients and quite quickly. A mandatory ingredient for Japanese turkey is Miso paste. You can purchase it in the eastern section of any supermarket. Shall we get started?

0.5 kg turkey meat;
2 garlic cloves;
chili pepper;
2 tbsp. l. Miso paste;
ginger root;
2 tsp. sesame oil.

Preparation:

The Japanese style turkey is ready. It is best served with rice, although this meat dish goes well with any other side dish.

Here's how many delicious and healthy dishes you can prepare from turkey thigh fillet. The main thing is a good mood and the desire to create a real culinary masterpiece. Cook with pleasure and bon appetit!

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, 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.

On 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 maintain 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 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. Place on top of the onion and brush with sauce again.
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.