Meat of turkey must be included in your diet. After all, it contains a huge amount of vitamins and has a balanced composition of fatty acids, which makes it indispensable for dietary nutrition. The turkey is excellently absorbed by the body, while reducing the risk of weight gain to a minimum. In addition, the fillet of this bird has a gentle and at the same time rich taste, which allows you to create real culinary masterpieces with a special approach.
About this, we'll talk below in our recipes and tell you how it is possible to cook delicious turkey fillet.
How delicious to cook turkey fillet with prunes and dried apricots in the oven - recipe
Ingredients:
- turkey fillet - 950-1100 g;
- dried prunes - 220 g;
- dried apricots - 120 g;
- onion - 260 g;
- carrots - 220 g;
- refined vegetable oil - 25 ml;
- soy sauce - 50 ml or to taste;
- honey or granulated sugar - to taste
- dry white wine or rice vinegar - 40-60 ml;
- a mixture of peppers freshly ground to taste;
- salt - to taste.
Preparation
Any meat is much more tasty if it is pre-marinated. This gives it new taste qualities, makes the fibers more tender and significantly improves the quality of the prepared dish. The main product of this recipe is not an exception. So how tasty to marinate the turkey fillet to bake it in the oven with dried fruits? To do this, carefully washed and dried poultry meat cut into small longitudinal or square slices and put it in a glass or enameled container. We pour rice vinegar or quality white dry wine to the turkey, we also add soy sauce and honey to taste. If you are confused by the thermal treatment of the latter, you can replace it with granulated sugar. The sense of sweet note in the taste of the dish is determined on the basis of their taste needs. Sdabrivaem meat freshly ground with a mixture of peppers. If necessary, season it with salt, but note that soy sauce has already contributed its share of salt to the taste. Stir well the turkey fillet with the marinade ingredients and leave to infuse and exchange flavors.
Without losing time, prepare the remaining ingredients of the dish. Dried apricots and prunes carefully washed under running water, cut into several longitudinal parts, and then stacked in a suitable dish and poured with steep boiling water. After seven minutes, the liquid must be drained and let the dried fruits drain in a colander.
At the same time, we clean and cut the quarter-rings or cubes onion, and the washed and peeled carrots are crushed by medium-sized straws. You can use the device for Korean carrots for this purpose.
While we were preparing dried fruits and vegetables, the meat managed to marinate, now you can proceed directly to baking. At the bottom of the oiled form, we lay the third part of the prepared onion, followed by the fillet of turkey. Then distribute the dried fruits and the rest of onions and cover with a layer of chopped carrots. You can grind a little mixture of peppers and season it with carrot weight from above, and also slightly add salt. Now cover the form with the contents of the foil sheet, thoroughly press it to the edges of the container, carefully sealing it, and place it on the middle shelf of the heated oven. The necessary temperature regime for this dish is 180 degrees, and the time in the oven is about one and a half hours.
The fillet of turkey on this recipe is incredibly juicy and tasty. Let's also note that for this dish, poultry meat, both from the breast and from the shins, is perfect. When using the latter, the dish will be more juicy, but less dietetic, and when preparing the breast fillet, quite the contrary.
Delicious turkey fillet with sour cream and raisins
Ingredients:
- turkey fillet - 650 g;
- sour cream - 250 g;
- raisins - 60 g;
- Ground nutmeg - to taste;
- cinnamon powder - to taste;
- flour - 15 g;
- refined vegetable oil - 35 ml;
- fresh greens - to taste;
- a mixture of peppers freshly ground to taste;
- salt - to taste.
Preparation
The prepared turkey fillet is cut into slices, seasoned with ground cinnamon and nutmeg, seasoned with a freshly ground mixture of peppers and salt and browned in red-hot refined oil. In a separate frying pan we pass the flour on the vegetable oil, add sour cream, stirring intensively, previously washed and steamed in a hundred milliliters of boiling water raisins along with the liquid, bring the mass to taste with salt and spices and pour to the meat. We admit the dish under the lid on a small heat for forty minutes, and then throw the freshly chopped fresh herbs, and let us brew.