The best turkey recipes: TOP-7, step-by-step preparation

How to cook turkey properly

Turkey, without which not a single Christmas or Thanksgiving table is complete in America, is becoming popular here too, but not all housewives know how to cook this meat so that it turns out tasty, soft and juicy. Since this product is considered light, low-calorie and hypoallergenic, it should definitely be included in the diet, especially when it comes to baby and medical nutrition. The fact is that turkey contains the least cholesterol compared to other types of animal products, and from one serving of poultry you can get 60% of the daily dose of vitamins and microelements. Although turkey meat is not the easiest to prepare, there are a few tricks that can help you turn it into a favorite dish on your home menu.

Turkey Stroganoff

You need to take:

a full tablespoon of olive oil;
a small piece of butter;
onion, thinly sliced;
6 mushrooms, peeled and sliced;
100 milliliters of white wine;
500-700 grams of turkey;
green onions 3-4 feathers;
284 milliliters 48% cream;
a full teaspoon of Dijon mustard;
a few leaves of fresh thyme;
pepper and salt;
three or four sprigs of parsley (other herbs will do, depending on your taste).

Heat butter and olive oil in a deep frying pan. Add onion and fry until lightly browned. Add the mushrooms; when they are soft, add the wine. After a few minutes, add the turkey, green onions, cream, mustard and thyme and continue to simmer over low heat for another ten minutes. Season with spices and garnish with fresh parsley.

Turkey thigh fillet with potatoes in the oven

From the listed products you can prepare 4 servings of turkey fillet with potatoes.

Composition of ingredients

turkey thigh fillet – 900 g;
potatoes – 5-6 pcs.;
spices for white meat - to taste;
dried basil – 1 tsp;
onions – 1-2 pcs.;
soy sauce – 3 tsp;
mayonnaise – 3 tbsp. l.;
ground black pepper - to taste;
salt - to taste;
vegetable oil.

Step-by-step cooking process

Turkey thigh fillet must be washed, dried and cut into small pieces and placed in a deep bowl.
Add spices for white meat, dried basil, soy sauce, ground black pepper and mayonnaise to the bowl with turkey fillet, mix thoroughly and leave to marinate for 2 hours.
Potatoes must be peeled, washed and cut into small slices.
The onion needs to be peeled and cut into half rings.
Pour a small amount of vegetable oil onto a baking sheet and place the marinated turkey thigh fillet and chopped potatoes and onions, add salt to taste.
Place the baking tray with turkey fillet and vegetables in the oven and bake at 200 °C for about 40 minutes.

The finished turkey thigh fillet with potatoes is served to the table, laid out on a dish and decorated with chopped fresh herbs.

Turkey thigh fillet with vegetables in a slow cooker

Turkey thigh fillet (recipe for cooking in a slow cooker) can be combined with any vegetables, so during the cooking process you can change the set of vegetables to your taste. From the listed products you can prepare about 6 servings of turkey fillet with vegetables.

Composition of ingredients

turkey thigh fillet – 400 g;
carrots – 1-2 pcs.;
onions – 1-2 pcs.;
tomatoes – 1-2 pcs.;
medium-sized potatoes – 4-5 pcs.;
black peppercorns – 3-4 pcs.;
bay leaf – 2 pcs.;
salt - to taste;
spices for white meat - to taste;
water – 1 tbsp.;
sunflower oil.

Step-by-step cooking process

Turkey thigh fillet must be washed, dried and cut into small pieces.
The onion needs to be peeled, washed and cut into half rings.
Carrots need to be washed, peeled and cut into strips.
Potatoes need to be peeled, washed and cut into small pieces of any shape.
Tomatoes should be washed and cut into small cubes.
The garlic should be peeled and chopped.
Pour sunflower oil into the bowl installed in the multicooker and heat it in the “Frying” mode. Add onions and carrots cut into strips to the heated sunflower oil.
Without closing the multicooker lid, fry the vegetables until half cooked, stirring them with a wooden spatula.
Place the prepared turkey fillet in the multicooker bowl with the fried vegetables and fry until the meat turns white.
Add chopped potatoes, salt, spices and black peppercorns to the fried turkey fillet and vegetables.
You need to add a glass of water to the multicooker bowl and switch the “Stewing” program for 45-50 minutes. The multicooker should be closed with a lid.
After 25-30 minutes. you need to add chopped tomatoes, chopped garlic and bay leaf. Mix the ingredients with a wooden spatula and close the lid again, leaving the cooking process until the beep.
After the sound signal, turn off the multicooker and let the finished dish simmer under the lid for about 15 minutes.

Turkey thigh fillet should be served, garnished with chopped fresh herbs, adding a little sour cream or sauce.

Turkey Macaroni and Cheese

Take:

300 grams of small pasta;
salt and pepper;
a couple of tablespoons of oil + a little for pasta;
very finely chopped small onion;
a couple of cloves of garlic;
four tablespoons of flour;
560 milliliters of semi-skimmed milk;
150 milliliters of whipped cream;
two full teaspoons of Dijon mustard;
250 grams of boiled turkey, cut into small pieces;
four slices of bread without crusts;
50 grams of grated cheddar cheese.

Place a pot of water on the stove, add salt and bring to a boil. Cook the pasta al dente, drain the water, add a little oil and stir.

Heat oil in a frying pan, add onion and garlic. After 5-6 minutes, add flour and stir until all the butter is absorbed. Pour in the milk and cream, stirring well until the sauce thickens and boils.

Remove from heat and season with salt, pepper and mustard. Add turkey, stir well. Place in pan, sprinkle with breadcrumbs and cheese. Grill under hot grill for 5-7 minutes.

Turkey curry

Even if you have too much leftover turkey, you can make an incredibly delicious dish: curry. We assure you that your household will definitely like it!

You will need the following ingredients:

red and orange peppers, sliced;
500 grams of turkey, cut into short wide strips;
200 grams of green beans, cut in half;
4 ripe tomatoes, coarsely chopped;
2 tablespoons of oil - sunflower or corn will do;
large onion, coarsely chopped;
200 milliliters of broth - it should be hot;
400 milliliters canned coconut milk (preferably reduced fat);
a small bunch of chopped cilantro;
5 tablespoons curry paste;
3 tablespoons spicy mango chutney;
2 tablespoons roasted almonds.

The cooking method is quite simple.

In a large deep frying pan, heat the oil, add the onion and pepper, after four minutes, when the onion turns golden, add the turkey, curry paste, stir and cook for a few minutes. Then add the beans, tomatoes, mango chutney, broth and coconut milk and simmer for ten minutes. When the dish is ready, add cilantro and almonds. The bird is best served with rice.

Stewed turkey

To begin, prepare the ingredients needed for the dish:

1-2 turkey legs;
a tablespoon of any vegetable oil - olive oil is best for this recipe;
pepper and salt;
two medium onions, sliced;
two crushed cloves of garlic;
two medium carrots, diced;
liter of chicken broth (even one made from a bouillon cube will do);
half a kilogram of peeled and medium-sized potatoes;
a bunch of parsley (you can chop the greens or tear them with your hands.

Preparation will not take much of your time and effort:

Heat a large pan, add oil, rub the legs with spices and fry in a hot pan for 7-9 minutes, turning from time to time.
Reduce heat to medium, add onion, garlic and carrots and stir.
Pour in the broth, stirring well. Reduce heat.
Cover and cook for one hour, stirring occasionally.
Once the legs are done, remove them from the stew.
Add the potatoes, cover again and continue to cook for 20 minutes.
Once the turkey has cooled, remove the skin from the turkey and shred the meat, removing the tendons and bones.
Add the meat to the pan with the boiled potatoes and stew mixture. Mix well, taste and add spices as needed.
Before serving, add chopped parsley.

"Stuffing" for turkey

As we have already said, the filling is often prepared separately from the bird itself.

Photo: Shutterstock.com

Turkey giblets
2-3 onions
100 g breadcrumbs
3-4 sour apples
1 cup chicken broth
Salt, pepper, rosemary
Bunch of parsley

Step 1. Wash and boil the giblets. Cut in small pieces. Step 2. Chop the onion and simmer in turkey juice, then add the giblets and fry. Step 3. Peel and finely chop the apple. Step 4. Add crackers and apple to the giblets, pour in broth, salt and pepper, add rosemary. Step 5. Bake at low temperature in the oven for 40 minutes. 10 minutes before readiness, add chopped herbs.

Turkey and Rice Soup

Prepare the ingredients:

6 slices of bacon, finely chopped;
half a glass of dry white wine;
chopped onion;
large carrots, peeled and chopped;
finely chopped yellow bell pepper;
salt;
black pepper;
4 cups broth - preferably chicken broth;
a glass of jasmine rice;
2 cups shredded turkey;
2 cloves garlic, minced;
a bunch of parsley.

In a large skillet you need to fry the bacon until crispy. Transfer to a dish lined with paper towels. Leave a tablespoon of remaining fat in the pan; discard the rest.

Add onions, carrots, bell peppers, garlic and season. Fry until soft, 5-7 minutes. Add white wine, broth and rice and bring to a boil. Simmer over low heat until the rice is soft. Stir the leftover turkey and parsley until heated through and serve immediately with crispy bacon.

Choosing a turkey: how not to make a mistake

It is important to choose the right turkey when purchasing - only then will you be able to enjoy its delicate taste and get the maximum benefit from it. In appearance, the bird should be reddish in color. Shades vary from white-pink to dark red - depending on the ratio of protein and fat. The pink shade of meat is recognized as the best: it has the optimal ratio of both components. When pressing on the surface of the carcass, there should be no dents left - only fresh meat is elastic. The turkey skin should be smooth; the presence of mucus on its surface indicates long-term storage.

You should pay attention to the turkey's legs: they should have a smooth grayish tint. There must be no stains on the carcass and no unpleasant odor of the meat. Based on the weight of a turkey, you can determine its approximate age. An average of 5-10 kg will be optimal. Heavy birds are usually old, and their meat is excessively dry and tough. On the contrary, turkey meat is tender, but poor in nutritional content.

You can find fresh meat on the shelves in the fall. It is better to buy poultry raised not in a poultry farm, but in the wild. The taste of meat is affected by the quality of food, plenty of sun, movement and fresh air. Poultry raised in such conditions, even in old age, retains most of its own nutrients, and its meat becomes much less rough compared to birds raised in factory conditions. As for frozen semi-finished products, you should remember extreme caution when purchasing such products - it is impossible to accurately determine whether all technological details were observed during the freezing process, and also to check the quality of the meat. Frozen poultry is good when it is impossible to purchase a fresh specimen. At the same time, you need to monitor the expiration date and prefer the more expensive option of frozen meat when choosing in a store.

Pasta with turkey

Take these ingredients:

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Turkey Pie

Prepare for cooking:

butter for frying;
large onion - finely chopped;
two large carrots, cut into slices;
leeks - 1 or 2, cut into 2 cm slices;
200 milliliters 48 percent cream;
200 ml chicken or turkey broth;
500 grams of boiled turkey, cut into bite-sized pieces;
200 grams of boiled ham, cut into small pieces;
10 champignons;
a pinch of cayenne pepper;
a couple of tablespoons of chopped tarragon;
thyme leaves to taste;
ground black pepper;
salt;
one beaten egg;
2 tablespoons finely grated Parmesan;
225 grams of puff pastry.

Even a novice cook can handle making a pie. Turn on the oven. While it heats up to 200 degrees, heat a large saucepan over the fire. Put butter in it and cook the onion until soft. Add carrots and leeks and continue cooking for 5 minutes. Then add cream, broth, when the sauce thickens, add turkey, ham, mushrooms, cayenne pepper and herbs, then season to taste. Remove the pan from the heat. Pour the filling into a ceramic pie dish. Roll out the dough to make a pie lid and stripes and line the edge of the dish. Press the strips into the sides of the pan, moistening them with a little water, then press the lid tightly and brush with beaten egg. Sprinkle with Parmesan and place in the oven for about twenty minutes until the dough is golden brown.

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