Questions about how to prepare a breast of turkey soft and juicy, are natural when you deal with such lean meat. The fillet of a turkey though differs the high maintenance of fiber, but at all does not contain fat, that is why it is very heavy in eating, especially if you have improperly prepared it. The secrets of preserving the juiciness of the bird, we will disclose in the following recipes.
How to make the turkey soft and juicy?
The most obvious variant of giving a juicy dish is the addition of fat in its composition. Yes, this is not the most pleasant option for those who eat turkey during a diet, but as a dish for dinner it will fit perfectly.
Ingredients:
- turkey fillet - 1.2 kg;
- butter - 45 g;
- lemon - 1/3 pcs .;
- garlic - 1/2 head;
- dry white wine - 180 ml;
- twigs of thyme - 4-5 pcs.
Preparation
Before you make a turkey fillet soft and juicy, it must be prepared. After rinsing the pulp, it is cleaned of possible films and veins, dried and begin to rub with oil. We will use not ordinary, but flavored oil (it can be stored for future use and stored in a freezer). For him, the softest oil is ground with a pinch of salt, add lemon juice, garlic puree and thyme. The resulting mixture is spread over the dried fillet and laid on a baking tray. From above, the bird is poured with wine, and then baked at 200 degrees for half an hour.
How to make turkey breast soft and juicy?
Another guarantor of the juiciness of birds is a foil or a sleeve for baking. Coupled with oil, this technology will help keep the maximum of meat juice and keep the softness of the bird.
Ingredients:
- turkey fillets - 1.4 kg;
- hot sauce - 1 teaspoon;
- paprika - 1 teaspoon;
- oil - 35 g.
Preparation
Rinse the fillet of turkey, and then saute with a mixture of salt with paprika and spicy sauce. You can leave a piece of marinated for half an hour, and if you do not have the time, then rub it with soft oil immediately and wrap it with a foil sheet.
Preparation in the framework of this recipe takes place in stages: first the meat quickly grasps the crust from the outside, while keeping all the juice inside, and therefore the bird is put in a preheated oven to 210 degrees. Since the meat is delicate, the temperature is immediately lowered to 180 and baked for another 45-55 minutes. Readiness is better checked by a thermometer (not higher than 73 degrees). The finished piece is freed from the foil, and then left at room temperature for 10 minutes before cutting.