grilled turkey fillet with garnish Turkey meat - an excellent alternative to chickenmeat or any other bird. If you are tired of the "wadded" meat of a broiler or do not like the specific taste of geese and ducks, turkey fillets are an ideal option for any dish. Preparation of turkey minced meat or meat will take a little time, but the recipes are worth it to tinker with. Although there are very simple recipes on which you can quickly prepare a dish. When buying poultry on the market (and not from an import producer), there is a higher probability of buying a turkey grown on natural feeds: the meat of such a bird will be useful and dietary, and the taste of the dish is refined and unrepeatable. The turkey does not have such a pronounced own taste as a waterfowl, but the density of its meat is much higher than that of a broiler, thanks not only to the age of the bird, but also to the way of life. This is a unique bird, in the carcass of which there is "dark" and "light" meat. So, the hams belong to the "dark" meat, and the fillet to the delicate white, delicious and dietary. From it you can prepare the first dishes, hot and cold snacks, even salads. Consider the original recipes in order.

Snacks from turkey fillet

This dish will please the fans of Shawarma. 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 products are crushed and mixed (except for pita bread). Cheese three on a grater, we peel the tomatoes from the skins and cut them with small cubes or small cubes, cut the fillets into thin slices or plates. Olives should be selected without pits - so it will be easier to cut them, and the result of the efforts of the cook will be more aesthetic and attractive. There are two options for this recipe: simple and for those who are in a hurry. In the first variant, each sheet of pita bread should be smeared with two spoons of sauce. Sauce is obtained by mixing creamy or cream cheese with pesto sauce and mayonnaise. Then we spread the layers of crushed ingredients and wrap them in rolls, you can refrigerate in the refrigerator for 20-25 minutes before serving. The sequence of laying out layers according to the recipe is: salad, fillet, tomatoes, olives, hard cheese. The second option is perfect for a quick breakfast. Olives cut in rings, chopped lettuce, tomatoes, cheeses, mayonnaise and other ingredients are mixed in a bowl, we spread 2-3 lbs on lavash, level and roll rolls. Breakfast is ready. stuffed turkey fillet

Cold-boiled turkey fillet

Cold boiled pork is very easy to prepare, thisa recipe for teeth even for a beginner, and the result will be like that of a top-class cook. Turkish turkey ham is not only a dietary version of sausage for delicious sandwiches for every day, but also an excellent addition to the festive menu. If desired, she can replace sausages in some salads, for example, a traditional New Year's dish, like olivier. For preparation it will be required:

  • 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 vegetable refined - 1.5 tbsp. spoons;
  • turkey fillet - 1.2 kg.

First of all, marinade is prepared, mixedsalt with sugar, then this mixture is dissolved in water. We lay the fillet pieces in a suitable container, pour the marinade. It is important that the marinade completely cover the fillets, you should put oppression from above and leave the meat to soak for 2-2.5 hours. Garlic pressed, mixed with garlic mashed paprika, oil and salt, we extract the turkey from the marinade and dry it. You can let it drain or, more quickly, dry with a napkin or paper towel. To make the shape pieces should be entangled with a culinary thread and then rubbed with spices. The next boiled pork loin is laid on a baking sheet covered with baking paper and sent for 25-30 minutes to the oven, heated to 250 degrees. Turn off the gas, do not immediately open the door: the boiled pork should be cooked in the heated oven for 2 hours. After this time, the boiled pork with turkey fillet will be completely ready, it can be eaten so, and you can put it under pressure for a couple of hours: it will become a little drier, denser and even tastier.

Deliciously delicious turkey pâté

The recipe will require these 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.

Eggs should be boiled "hard-boiled", cleaned, meatTurkeys should be washed and boiled in water with salt and spices (scented peppers, bell peppers, laurel leaves). Mushrooms are washed, cut into slices and boiled. Eggs, mushrooms, turkey, onions and greens are passed through a meat grinder or blender, mixed with crushed celery root. We fill with a mixture of mustard and oil, carefully knead it and put it into the refrigerator for half an hour, so that the pate "rested" and soaked. You can serve as an independent dish or delicious sandwiches. turkey ham fillet

Soups and broths

Hot dishes in the cold season - this is notsimply tasty and useful, it is also a means of raising the tone of the body and protecting against colds. The most common "hot on the first" is a soup that many do not like. And absolutely: the fragrant hot soup, cooked according to the original recipe of fresh vegetables and turkey meat, is a real pleasure for the gourmet. So, the recipes.

Soup with beans and celery

The recipe requires these 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, cut largecubes, is put in water. To the meat, add the whole onion head (peeled), and the carrots, cut into cubes. We cook until ready. Garlic is cleaned, chopped finely or three and fry for 3 minutes, flavoring them with butter, after which the garlic from the frying pan is removed. We put vegetables cut into small cubes: tomato, celery, Bulgarian pepper. Vegetables fry for 5-6 minutes, then remove from the plate and cover with a lid. In the broth we add canned beans, fried garlic and cook for 5 minutes, then we introduce vegetable roast and let it boil for another 15 minutes, after which we take salt-pepper and remove it from the fire. On the table, serve a delicious soup, decorated with fresh vitamin greens. turkey fillet on a frying pan

Turkey broth with rice

Broth-based dishes and broth itself - separatetheme in cooking. It is clear that from broilers and "Bush's legs" broth is not weld, at least, tasty and useful. The most delicious and useful broth is obtained from domestic and wild birds: chickens, guinea fowls, pheasants, turkeys. Broth - the same semi-finished product, it can be eaten simply with bread, boil an egg in it, pour pasta or ready-made cereals, and get a hearty, nutritious dish. How can it be cooked correctly? For a delicious meal 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 greens - to taste, you can replace with dry spices.

In cold water is put a turkey or choppedlarge pieces of fillets, peeled bulb and whole carrots. Add black peppercorns, peeled and washed parsley root, cut into celery pieces. Bring to a boil and cook for 40-60 minutes, depending on the age of the bird. If you need to prepare a prescription transparent broth, the scum should be removed from time to time. Salt and put the laurel leaves 10 minutes before the end of cooking. Our semi-finished product is ready. They can pour a product, for example, ready rice, sprinkle with herbs and serve the delicious hot soup on the table. Or put it in the refrigerator until the moment when you need to feed the household hot soup.

Turkey soup with microwave

Even faster than the broth on a conventional gas stove, you can prepare the original turkey soup in a microwave oven. For a recipe you need these 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.

Strain fillet in the microwave oven under the lid8-9 minutes at full power, cool and cut into slices or cubes. Onion cut into cubes, put in broth, add corn (without marinade) and ginger. Cook for 10 minutes (again at full power), then add the flour mixed with water or corn marinade, and boil the soup for another 6-7 minutes. Then add salt, put slices of fillets and serve hot, you can decorate with dill. Prepare from a turkey fillet you can have any soup according to the recipe, in which meat of poultry is used. Turkey meat is almost universal and will replace any kind of bird, except perhaps the New Year's goose or duck. The main thing is that the recipe should be correct, and the result will certainly be delicious. turkey fillet with mushrooms

The recipe for a large turkey cutlet

Mincemeat of any bird, and turkey in particular, can beuse to prepare a large number of delicious and original dishes. For example, for such an original recipe as "polpetton". In translation, this means "a big cutlet", and in fact - a recipe for a delicious meatloaf. For the preparation of this original dish, use any meat and minced meat prepared from any kind of bird, but it is made from turkey meat that is the most delicious and tender. This recipe will require these products:

  • minced turkey - 650 g;
  • homemade sausages raw or pork twisted meat - 250 g;
  • boiled sausage - 250 g;
  • eggs of chicken - 1,5 pieces;
  • bread stale white - 1 slice (100 g);
  • milk 2/3 cup;
  • cheese hard - 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 smashed and soaked in milk, boiled sausage crumbled in small cubes, raw home sausages shake out the shell. Stuff the chicken, cooked sausage, sausages (or pork) in a bowl and mix thoroughly. Season with spices and salt, inject the egg, squeeze and add bread, again carefully knead. Introduce the resulting mass of Parmesan: cheese should be rubbed on a medium grater, mixed again. Then put the stuffing on the parchment for baking, we give it the shape of a square, although it is better than a rectangle. We cut with thin plates ham, it can be smoked ham, loin, even sausage. We spread the cutting on the basis of the future half-beton. Now slicing should be sprinkled with a thin layer of grated cheese, slightly stepping back from the edge, so that it would be more convenient to stick the roll and not pour the filling. Using parchment wrap a tight roll and from all sides, close it with thin layers of bacon. Then wrap the roll in parchment for baking, tightly as a candy, and send it to the oven for about an hour. The oven should be warmed up to 200 degrees. To make the roll look especially appetizing, after the baking is finished, the parchment should be removed, roll the lump with the resulting juice and put it into the oven for another 10 minutes. Such a huge cutlet will not only look appetizing, but will please everyone with its exquisite taste.

Cutlets from turkey, cheese and appetizing tomatoes

This recipe is not an easier example than the previous one, but the result will be no less tasty. In addition to minced meat, you will need very few ingredients, in contrast to 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,wring out, add to the stuffing. Grind the onion and garlic in a blender or a meat grinder, add spice greens and salt, beat the eggs with a fork (or blender), add to ground meat. Mass carefully knead. Now it is necessary to form the cutlets of the required size, to pan and fry in oil until you have an appetizing golden crust. Then put the semi-finished product on a baking sheet covered with parchment for baking, "cover" each cutlet with a round tomato and a thin plate of cheese. At an oven temperature of 180 degrees, cutlets to reach full readiness, enough 15-20 minutes. It will be very tasty and fragrant if the cutlets from turkey mince before sprinkling on the table sprinkle finely chopped greens of dill, cilantro and parsley.

Cutlet, cutlet, cutlet ... pancake?

Such fritters are very tasty at any time of the year, butIn autumn and winter they are especially attractive because of their nutritional and nutritional status. For cooking, you can take a stuffing of any bird, but turkey meat will still be the most successful option. Pancakes will be more interesting in structure, if you take the fillet and chop it into small pieces, but in conditions of shortage of time, you can easily take the most common stuffing.

  • onion 150 g;
  • mayonnaise 4 tbsp. spoons;
  • starch or flour 4 tbsp. spoons;
  • eggs 3 pieces;
  • salt, pepper, curry - to taste;
  • a bunch of greenery - 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-grinding them. If the stuffing goes as a basis, then it is better to chop onion, greens and garlic in a blender. If the basis is finely chopped turkey meat, then we cut everything in about the same pieces. The future fritters are allowed to stand, marinating in the refrigerator for 30-40 minutes (and without it), and reheat the frying pan. In the preheated oil (2-3 tablespoons), spread the pancakes from the minced meat of the turkey with a spoon, fry from each side to a crusty crust. If you cook this dish in the warm season by this recipe, then you can enter into the composition a small zucchini, grated and squeezed from excess juice. It will refresh the taste of the familiar dish, make it even more tender and piquant.

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