Turkey in multivark: recipe with vegetables, soy sauce

This delicacy appeared in our country in 17century. Nutritious and tasty meat of the overseas bird arrived from North America. At that time, turkey was eaten by noble people, ready to buy an expensive and exotic product for Russia. Turkey is a rich source of protein and vitamins. The right approach to cooking this meat creates a delicacy, and numerous recipes will satisfy the tastes of any gourmet. Turkey has a special taste and goes well with sweet and sour sauce and potatoes, it is a low-calorie low-fat product. The rules for cooking it in a multicooker are the same as in the oven. Difficulties may arise due to the size of a large bird, which may simply not fit in a kitchen appliance. In this case, you can, for example, cook wings, fillet or heart.

Prescription advice

Numerous recipes for dishes with turkeyare prepared on average from one hour to 80 minutes in the baking or stewing mode. The easiest way to cook turkey in a multicooker is to stew it with vegetables. Place the bird fillet in small pieces on the bottom of the bowl, put vegetables on top of the meat, reward it all with your favorite spices to taste, turn on the stewing mode and bring it to readiness for 40 minutes. During cooking, you can add water, but, of course, a little. The multicooker cooks a dry turkey, but this is a property of this meat. To avoid severe dryness, you can pour sauce over the turkey. Depending on your taste, you can prepare creamy, cheese, cranberry, tomato and other sauces, the recipes for which are easy to find. Seasoning with apples will add juiciness to the meat. Turkey with soy sauce - guarantees the appearance of a sweetish taste in the dish. Small pieces of poultry are cooked with onions in the baking mode, add soy sauce, which by this time should be mixed with sugar (a few spoons to taste). Then fry everything in the baking mode for 40 minutes. The finished meat dish can be served with mashed potatoes or rice. Steamed vegetables are also a good side dish.

Cooking in the Multivariate

It is advisable to use young ones for cooking.turkey, the meat of which is lighter in color. Also check the meat for damage and stains - there should be none. The fillet should be elastic and have no foreign odors. Before cooking, the turkey should be thoroughly washed. It is recommended to singe it or remove the skin to get rid of the feathers. Next, cut it up and remove the entrails. We do not recommend buying frozen turkey, because a large bird will take a long time to defrost. Turkey makes excellent pilaf. The recipe is quite simple. Finely chop the fillet with vegetables, fry it all in a multicooker in the baking mode for 10-15 minutes. Then add well-washed rice and turn on the pilaf mode for 40-50 minutes. The turkey in such pilaf will not be dry, and the dish itself will delight you with excellent taste and pleasant friability.