Turkey dishes are loved and cooked in all countries of the world. The meat of this bird is lighter than beef with pork, and is even recommended by nutritionists. But at the same time, her breast is much more juicy and tender than chicken, which is not loved precisely because of dryness. And especially among connoisseurs valued roast turkey. It is a delicious dish, quite worthy not only of becoming a family dinner, but also of taking pride of place on the front table.
Just roast
There are a lot of recipes for cooking turkey roast. And even the most primitive of them is worthy of attention, and respect, and implementation. The dish is prepared as follows.
Turkey, 800 grams, washed, dried and cut into medium pieces. In a deep skillet, cauldron or stewpan, the meat is fried in a mixture of sunflower and butter. After the formation of a delicious crust, it is salted and flavored with spices. An equal amount of potatoes is peeled, cut lightly and poured into a turkey. Joint roasting is carried out for a quarter of an hour, and then the cauldron is supplemented with three chopped tomatoes, chopped with four onions and strips of three bell peppers. After ten minutes, chopped greens (parsley with dill), mixed with six crushed garlic cloves, are poured. After stirring, the roast from the turkey is almost immediately removed from the stove - and onto the table.
Dish experiments are not prohibited. It can be varied with Brussels sprouts, peas, zucchini or eggplant.
Mushroom version
Most often, turkey roast with potatoes is cooked. However, this is not a prerequisite. Many believe that with mushrooms it turns out even tastier. The procedure in this case will be slightly different. At first, two large carrots and one onion are cut - large, not like for frying. For about five minutes the vegetables are fried in a thick-walled bowl, after which three chopped cloves of garlic and a spoonful of curry powder are poured onto them.
Minute stirring is sustained, and comparatively small pieces of turkey meat (700-800 g) are poured. It needs to be stirred actively for two minutes, so that the meat turns white evenly. Then a liter of bird’s broth is poured (chicken can be used; in extreme cases, water will come off), the lid is covered, and the roast turkey is stewed until cooked. On average, the process lasts a little longer than half an hour. About 10 minutes to the end, a third of a kilogram of champignons, cut into halves or quarters, is poured. Already in plates, food is sprinkled with herbs.
Rustic Turkey Roast
Often it is much more convenient to prepare the dish in batches. This idea is especially tempting if it is served on a gala table: elegantly and does not have time to cool down. So, if you acquired pots at one time, this recipe is for you. Potato is cut in cubes; if desired, if the tubers are small, you can simply halve them. Onions are advised to chop finely, but if you like it, chop half rings. Turkey meat is cut into slices corresponding to the size of the potato. Each pot is coated with any oil from the inside and is filled with all components with salting and sprinkling with spices. Products should not reach two fingers to the top. At the end, 3-4 tablespoons of water or broth are poured (depending on the volume of the dishes), a small piece of oil is laid, the lids are closed - and in a heated oven. At two hundred degrees, the roast turkey will be baked for about an hour, this again is determined by the size of the pots. It is served right in them, sprinkled with chopped onion-feather.
Multicooker Recipe
Turkey roast is easily cooked in your favorite kitchen assistant. First, pieces of poultry with chopped onion are fried in oil in the "Frying" mode. At this stage, with a meat weight of 600 g, it will take an hour. Then add the cubes of zucchini and three tomatoes, a third kilo of green beans, salt with spices and a spoonful of balsamic vinegar. The time and mode are the same, set the pressure to three. After dropping it, the roast is flavored with a mixture of chopped herbs and garlic, mixed and served.