Dietary turkey meat can be cooked as varied as an ordinary already slightly boring chicken. Three new recipes will help you expand the menu from this bird.
A recipe for a roll from a turkey thigh fillet baked in the oven
Ingredients:
- turkey thigh - 1.5 kg;
- rosemary (dry or fresh);
- thyme (dry or fresh);
- olive oil - 70 g;
- paprika - 2 tbsp. spoons;
- garlic - 1 tooth;
- lemon - ½ pcs .;
- cheese hard salted - 150 g;
- bacon - 4-5 stripes;
- parsley - ½ beam;
- dill - ½ pencil;
- pepper;
- salt.
Preparation
It is important before preparing to buy the right meat, for roulette it must necessarily be chilled, and not frozen. Frozen turkey meat can be used for extinguishing or for soup, and if used to prepare a roll, it will most likely be rather dry.
So, the bone is removed from the meat, and the skin, if there is one, is simply removed and in no case is thrown away. Inside the thigh, put the fillet to yourself, and the outer one, respectively, to the dostochka and, covered with a food film, beat to a uniform thickness of meat. Then pepper, butter, squeeze out the lemon juice and mash the whole surface of the fillet, salt from the inside should not be rubbed, as it will be replaced by salty cheese. Garlic and herbs (except parsley and dill) chop and also grind them meat. Again, cover with a film and leave for half an hour. During this time, grind the large grater cheese, do not cut the greens very finely and mix with the cheese in one mass. Now lay the strips of bacon on the chopped fillets, from above evenly spread the mixture of greens and cheese, but do not forget to deviate from the edges at least 1.5 cm so that during the baking process the cheese does not drain. Tightly, but without fanaticism, roll the roll, then tie it with culinary twine or chop it with toothpicks. In the remainder of the oil, pour salt, paprika and pepper, and then spread the roll well outside. Fold the shiny side to yourself, place the roll on it with a seam in the bottom, otherwise the seam can disperse even with the fixation of the toothpicks. Foil wrap as it were with a pocket, the allocated juice should not flow out of the foil. After all these procedures, bake bake at 180 degrees 45 minutes and, after expanding it after, about 20 minutes already at 210 degrees, but do not forget to water those juice that stood out in the process.
How to cook turkey stew - recipe
Ingredients:
- fillet of turkey thigh - 0,4 kg;
- butter - 50 g;
- mustard - 1 ½ tsp;
- onion - 1 onion;
- cream 35% - 200 ml;
- almonds - ¼ cup;
- salt;
- pepper.
Preparation
Rinse and dry the meat thoroughly, cut it with strips about 1-1.5 cm. Pour the almonds with boiling water and leave for a while, this procedure will help you to clean it easily. Cut the onion into quarters and place in a frying pan with warm but slightly creamy butter, do not fry it, but wait until it's softened. Then transfer the cut fillets to it and keep it at low temperature, stir and do not let the turkey be fried. Then pour the cream and continue to simmer on low heat. Cut the almonds into halves or quarters, then fry it in a dry frying pan, constantly mixing, not letting it burn. For 15 minutes before the finale of cooking turkey, add mustard, not all at once, as it is always different in taste and sharpness. So add a little bit, stir, wait a couple of minutes and if necessary repeat the procedure with mustard. This sauce for a dish from a turkey hip is very spicy and levels out a bright for many turkey taste, making it very tender.
"Citrus" - turkey thigh soup
Ingredients:
- turkey thigh - 1 pc .;
- lemon - 1 piece;
- celery - 2 stems;
- white wine - 70 g;
- carrots - 2 pieces;
- green peas (not canned) - 200 g;
- olive oil - 25 g;
- laurel;
- pepper;
- salt.
Preparation
From the thigh cook ordinary broth. Carrots and celery, cut not very thin mugs and lightly fry in oil. After that, pour the wine and the chopped lemon zest into the frying pan. And only then, after five minutes, pour in the peas, now stew the vegetables a little more. From the broth remove the thigh and disassemble it into parts that can fit in a spoon, remove the bone, and then return to the broth. Put the stewed vegetables in boiling broth, add salt, spices and cook for another five minutes. Before serving, do not forget to take a lemon peel from the pan.