A turkey tail is also called a tail. Not everyone loves this part; only true gourmets or those who like fatter dishes can understand the taste of the tails. Fried guzzles - crispy, stewed - tender and soft, turkey shish kebab aromatic and appetizing. What to cook from them today? Decide for yourself! All dishes from the tails are prepared quite easily!
The article will consider several simple recipes with turkey tail.
Grilled ponytails
Are you going to nature or to the country, and do you have a turkey load in the refrigerator? What to cook from it? Of course, barbecue is the best picnic dish. Unusual fragrant tailings will surprise and please your friends and relatives. Surely they have not tried an unusual dish yet.
Ingredients:
- turkey tugs - 2 kilograms;
- mayonnaise - 200 grams;
- onion heads - 3 medium pieces;
- salt to taste;
- peppercorns - 6 grams.
Cooking:
- Remove excess fat from the tail.
- Cut the onion into rings.
- In a separate container, mix mayonnaise, spices and onions.
- Put turkey ponytails in a container. Mix well.
- Cover the container with a lid or cling film. Put the turkey pickles in the cold for 2 hours.
- Grill until golden brown. When piercing the tail, juice should flow.
In this recipe, you can replace mayonnaise with kefir, only in this case you will have to add a little more salt.
Turkey turkey with vegetables
This dish will appeal to many. Juicy and delicious tailings with a golden brown crust will simply melt in your mouth, and vegetables will help reveal the taste of this wonderful dish.
Ponytails of turkey with vegetables are cooked in a slow cooker or in a cauldron.
Ingredients:
- turkey tugs - 1.4 kilograms;
- onion - 4 heads;
- carrots - 2 medium pieces;
- potatoes - 4 pieces;
- spice;
- salt;
- Bay leaf;
- greens;
- canned tomatoes - 3 pieces.
Cooking:
- Rinse the ponytails thoroughly and remove all unnecessary from them. Fry the tailings to a golden crust in a cauldron or in a slow cooker. Vegetable oil does not need to be added - tailings during cooking provide a sufficient amount of fat.
- Dice the onion into cubes or half rings. Put the vegetable toast to the toasts. Fry until onion is clear.
- Cut the carrots in half rings and put in a slow cooker or cauldron. Add 100 milliliters of water and simmer for about 8 minutes.
- Cut the potatoes into small slices, send it to stew to vegetables and toss.
- As soon as the potatoes begin to stew, add spices and bay leaf. The following seasonings are best suited for this dish: cilantro, pepper and adjika. Salt the dish and add the greens.
- Mix everything well and put in a stew several canned peeled tomatoes.
- Simmer for about 20 minutes.
Finally
It is worth saying that the tail is a fairly high-calorie product. But if you eat it in small quantities with a side dish of vegetables, then the ponytails will not harm your figure. Unfortunately, tailings are contraindicated for people who are overweight and have high blood cholesterol.
When tired of eating turkey legs, fillets, bony wings, try the tail of this bird. So you diversify your diet and delight the household with an unusual and delicate dish.