Turkey meat is a great alternativechicken or any other poultry. If you are tired of the "cottony" broiler meat or do not like the specific taste of geese and ducks, turkey fillet is an ideal option for any dish. Cooking turkey mince or meat will take a little time, but the recipes are worth the effort. Although there are very simple recipes that can be used to quickly prepare a dish. When buying poultry at the market (and not from an imported manufacturer), there is a higher probability of buying a turkey raised on natural feed: the meat of such a bird will be healthy and dietary, and the taste of the dish is exquisite and unique. Turkey does not have such a pronounced taste of its own as waterfowl, but the density of its meat is much higher than that of a broiler, due not only to the age of the bird, but also to its lifestyle. This is a unique bird, in the carcass of which there is "dark" and "light" meat. So, hams are considered "dark" meat, and fillet is considered the most tender white meat, very tasty and dietary. It can be used to prepare first courses, hot and cold appetizers, even salads. Let's consider the original recipes in order.

Snacks from turkey fillet

This dish will appeal to shawarma lovers. To prepare the dish you will need:

• 6 pieces of pita bread: round or square, with a diameter of 20-25 cm;
• 180 g of cream cheese or cream cheese;
• 2 teaspoons pesto sauce;
• 1.5 cups of chopped lettuce leaves;
• 375-400 g smoked turkey fillet (can be replaced with turkey boiled with salt and spices);
• 2 tomatoes;
• 180 g of hard cheese;
• 100 g of olives;
• 3 tbsp. spoons of mayonnaise.

The dish is prepared as follows:All ingredients are chopped and mixed (except for lavash). Grate the cheese, peel the tomatoes and cut into small cubes or bars, cut the fillet into thin slices or plates. Olives should be pitted - this will make it easier to cut them, and the result of the cook's efforts will be more aesthetically pleasing and attractive. There are two options for preparing this recipe: simple and for those in a hurry. In the first option, each sheet of lavash should be coated with two tablespoons of sauce. The sauce is obtained by mixing cream or processed cheese with pesto sauce and mayonnaise. Then lay out the chopped ingredients in layers and wrap them in rolls, before serving the dish on the table, you can cool it in the refrigerator for 20-25 minutes. The sequence of laying out the layers according to the recipe is as follows: salad, fillet, tomatoes, olives, hard cheese. The second option is perfect for a quick breakfast. Mix the olives, chopped lettuce, tomatoes, cheeses, mayonnaise and other ingredients in a bowl, put 2-3 spoons on the pita bread, smooth out and roll up. Breakfast is ready.

Cold-boiled turkey fillet

Pork brisket is very easy to prepare, suchthe recipe is easy even for a beginner, and the result will be like that of a top-class professional cook. Turkey ham is not only a dietary version of sausage for delicious sandwiches for every day, but also an excellent addition to the holiday menu. If desired, it can replace sausages in some salads, for example, such a traditional New Year's dish as Olivier. To prepare, you will need:

• 2/3 tbsp. spoons of sugar;
• 1.5 tbsp. tablespoons of salt;
• 1.5 tbsp. water;
• 4-5 garlic cloves or a small head;
• 1 teaspoon of paprika;
• olive oil or refined vegetable oil - 1.5 tbsp;
• turkey fillet - 1.2 kg.

First of all, prepare the marinade, mix itsalt and sugar, then dissolve this mixture in water. Place the fillet pieces in a suitable container and pour in the marinade. It is important that the marinade completely covers the fillet, put a weight on top and leave the meat to soak for 2-2.5 hours. Crush the garlic, mix paprika, oil and salt with the garlic puree, remove the turkey from the marinade and dry. You can let it drain or, which is faster, dry it with a napkin or paper towel. To give shape, the pieces should be wrapped in cooking thread and then rubbed with spices. Place the future pork on a baking sheet covered with baking paper and put it in the oven, preheated to 250 degrees, for 25-30 minutes. After turning off the gas, do not immediately open the door: the pork should simmer in the preheated oven for another 2 hours. After this time, the turkey fillet ham will be completely ready, you can eat it as is, or you can put it under pressure for a couple more hours: it will become a little drier, denser and even tastier.

Deliciously delicious turkey pâté

The recipe requires the following ingredients:

• 60 g of butter (soft);
• 3 eggs;
• 300 g of champignons;
• 3 onions;
• 1 large or 2 small celery roots;
• 60 g of mustard;
• 900 g of fillet;
• a bunch of fresh herbs (parsley, dill);
• salt - to taste.

The eggs should be hard-boiled, peeled, and the meatWash the turkey and boil it in water with salt and spices (allspice, peppercorns, bay leaf). Wash the mushrooms, cut into slices and boil. Pass the eggs, mushrooms, turkey, onion and greens through a meat grinder or blender, mix with grated celery root. Season with a mixture of mustard and oil, mix thoroughly and put in the refrigerator for half an hour so that the pate "rests" and soaks. Can be served as a separate dish or delicious sandwiches.

Soups and broths

Hot dishes in the cold season - this isnot only tasty and healthy, it is also a means of raising the body's tone and protecting against colds. The most common "hot first course" is soup, which many do not like. And completely in vain: aromatic hot soup, prepared according to an original recipe from fresh vegetables and turkey meat, is a real pleasure for a gourmet. So, recipes.

Soup with beans and celery

The recipe requires the following ingredients:

• 750 g turkey fillet;
• 2-2.5 liters of water;
• 150 g carrots;
• 100 g onion;
• 4 cloves of garlic;
• 3 stems of stalked celery;
• 2 peppers of Bulgarian;
• 1 tomato;
• a glass of beans canned red;
• 1.5 tbsp. spoons of vegetable oil;
• Half a pound of cilantro and parsley (somewhere 7-8 twigs);
• Pepper and salt to taste.

The turkey is washed and cut into large pieces.cubes, put into water. Add a whole onion (peeled) and diced carrots to the meat. Cook until done. Peel the garlic, chop finely or grate and fry for about 3 minutes, flavoring the oil with it, then remove the garlic from the pan. Put in the vegetables cut into small cubes: tomato, celery, bell pepper. Fry the vegetables for 5-6 minutes, then remove from the stove and cover with a lid. Add canned beans and fried garlic to the broth and cook for 5 minutes, then add the fried vegetables and let it cook for another 15 minutes, then add salt and pepper and remove from the heat. Serve the delicious soup, garnished with fresh vitamin-rich herbs.

Turkey broth with rice

Broth-based dishes and the broth itself -a separate topic in cooking. It is clear that you cannot make broth from broilers and "Bush legs", at least not tasty and healthy. The most delicious and healthy broth is made from domestic and wild birds: chickens, guinea fowl, pheasants, turkeys. Broth is the same semi-finished product, you can eat it simply with bread, boil an egg in it, pour pasta or ready-made cereals, and you will get a hearty, nutritious dish. How to cook it correctly? For a tasty dish you will need:

• 1 kg turkey or turkey fillet;
• 2.5-3 liters of water;
• 1 carrot;
• 1 celery;
• 1 onion;
• 1 parsley root;
• 10 pieces. black pepper;
• 2 leaves of laurel;
• Salt - to taste;
• Fresh herbs - to taste, can be replaced with dry spices.

Place the turkey or chopped meat in cold waterlarge pieces of fillet, peeled onion and whole carrot. Add black peppercorns, peeled and washed parsley root, celery cut into pieces. Bring to a boil and cook for 40-60 minutes, depending on the age of the bird. If you need to cook a clear broth according to the recipe, the scale should be removed from time to time. Salt and add bay leaves 10 minutes before the end of cooking. Our semi-finished product is ready. You can pour it over some product, for example, cooked rice, sprinkle with herbs and serve the most delicious hot soup on the table. Or put it in the refrigerator until the moment when you urgently need to feed your household with hot soup.

Turkey soup with microwave

Even faster than broth on a regular gas stove, you can prepare an original turkey soup in a microwave oven. For the recipe, you will need the following products:

• 750 g fillets;
• 1.5 liters of broth;
• 1 can of canned corn (can be replaced with beans or peas);
• 100 g of onions;
• 2.5 tbsp. spoons of flour;
• 3 tbsp. a spoonful of water or marinade from corn;
• 2/3 teaspoons ground ginger;
• Salt and greens to taste.

Simmer the fillet in the microwave under the lid.8-9 minutes at full power, cool and cut into slices or cubes. Dice the onion, put it in the broth, add corn (without marinade) and ginger. Cook for 10 minutes (again at full power), then add flour mixed with water or corn marinade, and cook the soup for another 6-7 minutes. Then add salt, put in pieces of fillet and serve hot, you can garnish with dill. You can cook any soup from turkey fillet according to a recipe that uses poultry. Turkey meat is almost universal and will replace any type of bird, except, perhaps, New Year's goose or duck. The main thing is that the recipe is correct, and the result will certainly be delicious.

The recipe for a large turkey cutlet

Minced meat of any bird, and turkey in particular, can beuse for cooking a large number of tasty and original dishes. For example, for such an original recipe as "polpettone". Translated, this means "big cutlet", but in fact - a recipe for a delicious meatloaf. To prepare this original dish, use any meat and minced meat prepared from any type of bird, but the most delicious and tender it is made from turkey. This recipe will require the following products:

• ground turkey - 650 g;
• homemade raw sausages or minced pork - 250 g;
• boiled sausage - 250 g;
• chicken eggs - 1.5 pcs.;
• stale white bread - 1 slice (100 g);
• milk 2/3 cup;
• hard cheese - 100 g;
• ham - 100 g;
• parmesan cheese — 100 g;
• bacon - 200 g;
• by pinch: nutmeg ground, salt, black pepper ground.

Prepare the ingredients for the dish:bread should be cut or broken and soaked in milk, cooked sausage should be crumbled into small cubes, raw homemade sausages should be shaken out of the casing. Minced chicken, cooked sausage, sausages (or pork) should be put in a bowl and mixed thoroughly. Season with spices and salt, add the egg, squeeze out and add bread, mix thoroughly again. Add parmesan to the resulting mass: the cheese should be grated on a medium grater, mix again. Then put the minced meat on baking parchment, give it a square shape, although a rectangle is better. Cut the ham into thin slices, it can be dry-cured ham, loin, even sausage. Put the slices on the base of the future polpettone. Now sprinkle the slices with a thin layer of grated hard cheese, slightly stepping back from the edge, so that it is easier to seal the roll and so that the filling does not spill out. Using parchment, wrap the tight roll and cover it with thin layers of bacon on all sides. Then wrap the roll in baking parchment, tightly, like candy, and put it in the oven for about an hour. The oven should be preheated to 200 degrees. To make the roll look especially appetizing, after baking, remove the parchment, pour the resulting juice over the roll and put it in the oven for another 10 minutes. Such a huge cutlet will not only look appetizing, but will also please everyone with its exquisite taste.

Cutlets from turkey, cheese and appetizing tomatoes

This recipe is much simpler than the previous one, but the result will be no less delicious. In addition to the minced meat for the dish, you will need very few ingredients, unlike the previous recipe:

• turkey stuffing 900 g;
• milk 150 g;
• white bread (slightly dried) 150 g;
• an onion of 300 g;
• eggs 3 pieces;
• garlic 4-5 teeth;
• tomatoes 450-500 g;
• cheese 30 g;
• vegetable oil 100 g;
• breading (crackers or sesame) 100 g;
• salt, black pepper, greens to taste.

Soak the bread crumb in milk for 10-15 minutes,squeeze, add to minced meat. Grind onion and garlic in a blender or through a meat grinder, add herbs, spices and salt, beat eggs with a fork (or blender), add to minced meat. Knead the mass thoroughly. Now you should form cutlets of the required size, bread and fry in oil until an appetizing golden crust. Then transfer the semi-finished product to a baking sheet covered with parchment for baking, "cover" each cutlet with a circle of tomato and a thin plate of cheese. At an oven temperature of 180 degrees, 15-20 minutes will be enough for the cutlets to reach full readiness. It will be very tasty and aromatic if you sprinkle the turkey mince cutlets with finely chopped dill, cilantro and parsley before serving.

Cutlet, cutlet, cutlet ... pancake?

These pancakes are delicious at any time of the year,but in autumn and winter they are especially attractive due to their nutritional value and satiety. For cooking you can take minced meat of any bird, but turkey meat will still be the best option. Pancakes will be more interesting in structure if you take the fillet and chop it into small pieces, but if you are short of time, you can take the most ordinary minced meat.

• onion 150 g;
• mayonnaise 4 tbsp. spoons;
• starch or flour 4 tbsp. spoons;
• eggs 3 pieces;
• salt, pepper, curry - to taste;
• a bunch of greens - to taste;
• garlic 4 cloves;
• minced meat 600 g;
• vegetable oil for frying.

In a deep bowl, mix the minced meat and all the restingredients, pre-chopped. If the mince is used as a base, it is better to chop the onion, herbs and garlic in a blender. If the base is finely chopped turkey meat, then cut everything into approximately the same pieces. Let the future pancakes stand, marinating in the refrigerator for 30-40 minutes (this is also possible), and heat the frying pan. Put the pancakes from the turkey mince into the heated oil (2-3 spoons) with a spoon, fry on each side until golden brown. If you cook this dish in the warm season according to this recipe, you can add a small zucchini, grated and squeezed out of excess juice. This will refresh the taste of the familiar dish, make it even more tender and piquant.

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