how tasty to cook whole turkey Fashion for a healthy lifestyle is undoubtedly the casegood, the main thing is not to bring the idea to the point of absurdity. Any sane nutritionist will say that in a balanced diet should be present, and proteins, and fats, and carbohydrates. Only then will the body function properly. Protein we get from meat and fish dishes. True, there is such a thing as vegetable protein, but it can not be an animal protein in any way. And if you are confused by something pork or beef, then certainly you should not give up such a delicacy as turkey meat. Today we will tell you how delicious to cook a turkey entirely and in parts, but first let us share information about the taste and useful qualities of this meat. Fighters for a healthy lifestyle often completely abandon the meat, because it contains harmful fats and no less harmful cholesterol. If this is the only reason why you do not eat meat, then it's fixable: eat a turkey. According to scientists, this is the most low-calorie, but very nutritious meat. It has very little cholesterol, but a lot of potassium, magnesium, iron, phosphorus and other useful and necessary microelements for the body. And also a lot of vitamins and amino acids. This meat should be included in your diet to everyone who wants to look good and young. So, the famous American dietician Stephen Pratt wrote in one of his books that turkey meat should be consumed several times a week for good appearance and normal condition of the body as a whole. His conclusions he made on the basis of a 20-year study of the useful qualities of food. We all want to look good, so we'll think about what to cook from turkey meat without special tricks, but it's very tasty. Before proceeding directly to the recipes, it is worthwhile to say a few more words about the peculiarities of the meat of this bird. It is divided into white and red (white is a brisket, very tender, absolutely non-fat part of the carcass, and red - hips, shins, wings). For starters - a few dishes from the brisket.

Turkey meat rolls


  • 500 grams of breast fillet,
  • 100 flour or breadcrumbs,
  • 1 egg,
  • Salt, pepper, nutmeg - to taste
  • vegetable oil for frying.

Cooking method: Meat must be washed, dried, cut into portions and seasoned with salt and spices. Each slice roll in flour (breadcrumbs), dip into a beaten egg and fry over well-warmed vegetable oil (odorless). Fry for 2 minutes on each side. After that, let the meat "lie back" for 10 minutes. Serve with rice, potatoes, vegetables, etc. It all depends on your preferences. If desired, the meat can be slightly repulsed, but it is better not to do so. It is so tender that it simply does not need any additional treatment. For those who watch their weight, you can cook cakes without breading.

Delicate cutlets from turkey


  • 500 grams of breast fillet,
  • 2 tablespoons oat flakes,
  • 150 grams of zucchini or zucchini,
  • 1 processed cheese,
  • half a bulb,
  • salt, pepper, nutmeg - to taste.
  • vegetable oil for frying.

Method of preparation First necessaryto prepare forcemeat, add oat flakes, previously soaked in water or milk, grated zucchini, crushed cheese, very finely chopped onion, salt, spices. Instead of flakes, you can add a hard-boiled loaf, soaked in water or milk. Mass is very good to mix and knock out. Cut into patties and fry over medium heat until rouge. what to cook with turkey meat

Casserole with turkey and bacon


  • 600 grams of breast,
  • 1 onion,
  • 5 spoons of breadcrumbs,
  • 2 eggs,
  • 100 ml of cream,
  • greens to taste.
  • 100 grams of smoked bacon or bacon,
  • salt, pepper, any spices, nutmeg.

Cooking method: Prepare forcemeat, add finely chopped onions, rusks, eggs, cream, greens, Add the pre-cut smoked bacon, spices, salt. All carefully mix, carefully knock out, so that minced meat with additives turned into a homogeneous mass. The bottom of the baking dish is lined with bacon slices, lay out the resulting mixture, giving it the shape of a loaf. Top with bacon slices too. If you do not find bacon at hand, you can grease the surface of the loaf with a softened butter (sour cream, mayonnaise). But note that bacon gives a piquant smoked note. Bake in the oven, heated to 180 degrees, about 40 minutes.

Curry from turkey


  • 200 grams of breast,
  • half head of onions,
  • small carrots,
  • 100 ml. milk cream,
  • one tablespoon of vegetable oil,
  • 50 grams of butter,
  • salt, black pepper and fragrant - to taste.
  • curry, turmeric - to taste

Cooking method: Meat wash, dry, cut into small strips and fry in vegetable oil until a crispy crust. In another pan, heat oil, throw all the spices and quickly fry, add finely chopped onions, grated carrots, reduce heat and fumigate until the vegetables are soft. Add roasted meat, pour in cream, season with salt and pepper to taste, cook, stirring, for about 5 minutes. At the end, add a piece of butter. Serve with boiled rice.

Stuffed turkey


  • turkey carcass,
  • 100 grams of rice,
  • half of onions,
  • one medium-sized carrot,
  • liver turkey,
  • dried apricots, prunes, raisins - 10 grams each.
  • salt, pepper, nutmeg,
  • butter, vegetable oil - 20 grams each.

Cooking method: Prepared bird carcass thoroughly rubbed with salt and pepper and left in a cool place for several hours. Boil the rice. Dried fruits and chop. On vegetable oil fry all spices, add onions and carrots, then sliced ​​liver. Combine the rice, fried with spices, vegetables, dried fruits, pour in a little broth and season to taste with salt, pepper, nutmeg. Thoroughly mix everything. With the mixture obtained, fill the bird, the abdomen sew or fasten the edges with wooden skewers. Cover the carcass with butter and wrap in foil. Bake in an oven, heated to 175-180 degrees until fully cooked. Many people are concerned about the main question - how to cook turkey meat, so that it remains juicy? It is important not to overdry. The cooking time depends on the weight of the bird, so you just have to control the process. In any case, a turkey of medium size is prepared for at least two and a half hours. A stuffing and foil will help the meat to stay juicy. We advise you to read: