Turkey meat is one of the most useful in its segment of the product, and with the right preparation is also incredibly tasty. We offer recipes for cooking turkey in the oven, which will emphasize all the advantages and hide the shortcomings of this type of meat, as well as enjoy the excellent taste of the prepared dish.
Turkey breast with prunes and mushrooms - recipe for cooking in the oven
Ingredients:
- breast of turkey (fillet) - 650 g;
- plum prunes - 140 g;
- mushrooms - 220 g;
- one large bulb;
- two or three cloves of garlic;
- dried thyme;
- refined vegetable oil;
- fragrant dry herbs;
- fresh pepper mix;
- salt.
Preparation
Preparation of turkey fillet in the oven for this recipe begins with the preparation of ingredients for the filling. Mushrooms are washed, dried, cut into parts and browned in a frying pan with vegetable oil for five minutes. Then add the peeled and chopped garlic, chopped onion rings and thyme and fry all together for another three to five minutes. After that, add the dried prune, pre-washed it and cut it randomly, fry another minute and let the mass cool down a little. At this time rub the washed and dried turkey breast with salt, a freshly ground mixture of peppers and aromatic dry herbs and make a longitudinal incision in the form of a deep pocket. Fill it with cooked stuffing from mushrooms and prunes and chop the edge with a skewer or toothpicks.
We wrap the breast with the filling in a sheet of foil and place it on a baking sheet set at an average level heated to 195 degrees oven. We maintain the meat under this temperature regime for an hour, periodically turning the foil and watering it with the precipitated juice. Fifteen minutes before the end of cooking, finally open the foil and let the meat blanch. You can pre-season it with grated cheese.
Preparation of turkey thigh meat in the oven - recipe
Ingredients:
- meat turkey thigh - 1.2 kg;
For marinade:
- refined vegetable oil - 85 ml;
- vinegar balsamic or soy sauce - 25 or 65 ml respectively;
- four cloves of garlic;
- rosemary fresh or dried;
- two or three pinches of ground sweet paprika;
- three or four pinches of a ground mixture of five peppers;
- aromatic dry herbs to your taste;
- salt.
Preparation
To turkey thigh turned tender and juicy, it is necessary a day before the proposed cooking marinate. For this, we wash the meat, dry it and pierce it deeply enough over the whole area with a sharp knife. Now mix in a separate bowl of vegetable refined oil, balsamic vinegar or soy sauce and squeeze the same cleaned teeth of garlic. We throw also in the marinade the needles of fresh or dried rosemary, a ground mixture of five peppers, sweet paprika and fragrant dry herbs to your taste and thoroughly
After a lapse of time, place the marinated turkey thigh meat on the foil slice folded three times and lay it on a baking sheet, pour the remaining marinade and seal it well. Now we have a baking tray with a bundle on the middle level heated to the maximum of the oven. After twenty-five minutes, lower the temperature regime to 180 degrees and bake the hip for another two hours. Twenty or thirty minutes before the cooking process is completed, we unfold the foil and let the bird get brown.