Turkey meat is becoming more and more popular every year. It is juicy, very tender, tastes something like chicken. Turkey does not contain allergens, it is low in fat and cholesterol, so turkey fillet dishes can be called dietary.
But this is not all, this meat contains a lot of phosphorus, plus a turkey gives the human body the most energy, when compared with other meat. Low calorie content and useful properties make turkey an ideal product for weight-watchers, and pediatricians recommend introducing turkey fillet dishes into the baby’s diet one of the first among meat supplements.
For housewives, the simplicity of cooking a turkey matters, it is almost impossible to spoil it, if only to dry it. Plus it is universal. You can stew, fry, bake, do whatever the cook’s imagination is enough for!
Turkey fillet in foil
The recipe is quite simple and requires absolutely no special culinary skills. A piece of turkey fillet weighing about a kilogram is taken, not more. From all sides it is plentifully greased with salt, pepper or any desired seasonings. Then it is smeared with sour cream, it is better to take the thickest so that it does not spread. The larger the layer, the tastier and juicier the dish will turn out. The whole piece is wound carefully in foil so that there are no gaps and juice does not leak out.
Put on a baking sheet or in a pan and put in the oven for an hour, bake at 200 degrees. After cooking, cut the meat into slices no more than a centimeter thick and serve it as a separate dish, or with any side dish.
Braised turkey fillet in pomegranate juice
First you need to cut a small onion, cut finely and finely. Then a piece of turkey weighing about half a kilogram is rubbed with salt and pepper and infused for 15 minutes, then cut into small cubes, a centimeter and a half.
Onions are thrown into a heated frying pan, after a couple of minutes the turkey goes there, fried for about 10 minutes, until the slices turn white.
It will take half a liter of pomegranate juice. A third of this volume is immediately poured into a pan with a turkey, add a couple of leaves of parsley and simmer over low heat under a lid, it will take about an hour to cook. 20 minutes before cooking, add a couple of crushed cloves of garlic, salt, thyme, pepper and a tablespoon of brandy.
In the process of quenching, pomegranate juice will gradually evaporate, therefore it is necessary to add it regularly, as a result, all half a liter of juice should be consumed.
Dishes of turkey fillet. Champagne Recipe
Two kilograms of turkey are cut into portioned pieces, crumbled in flour and fried in large quantities of vegetable oil. Fry for no longer than 10 minutes, regularly turning the pieces so that the meat is browned evenly.
Next, the turkey is poured with cream in an amount of 250 milliliters and butter is added, grams 100-150. Everything is salted and pepper. After 20 minutes, a liter of champagne (brutus) is poured in, the fire is left very small, everything is extinguished under a closed lid for another 40 minutes.
Dishes of turkey fillet. Rolls
300 grams of meat cut into slices about five centimeters wide, each of them beat off and grate with salt and seasonings.
Filling. Canned apricots are cut into small pieces (three pieces are enough) and combined with 50 grams of feta cheese, cut into strips.
Mix a teaspoon of mustard with the same amount of lemon juice and grate each piece on one side with this mixture. Put apricots with cheese on top, roll the meat with rolls and fix with skewers or toothpicks.
Fry on both sides for about five minutes, then pour in the juice remaining from apricots and simmer for another five minutes.