When the chicken gets bored in any form, you can safely begin to experiment with turkey meat. A turkey is a “wayward” bird, therefore you need to cook it wisely, with proper processing of meat, which does not require in-depth knowledge in the field of cooking, you will prepare an appetizing masterpiece for all occasions. Let's start with the lightest: turkey drumstick , recipes for its preparation in the oven.
First, prepare the meat for work. To do this, thoroughly rinse and clean the skin so that the turkey drumstick is juicy. If you have contraindications for fatty foods, we advise you to remove the skin, then the meat will turn out more dietary. So, turkey drumstick, recipes for every day.
To cook a turkey we need:
- 0.8 kg of fresh turkey drumstick;
- five large potatoes;
- one young green zucchini;
- salad lilac onion;
- greens by preference: dill and basil, parsley;
- three cloves of purple garlic;
- 20 g mustard;
- 50 ml of light olive oil;
- coarse salt and pepper are preferred.
Turkey drumstick (cooking recipes)
For proper preparation, it is necessary to slightly beat off the shin by twisting it in the hand and tapping it with a special hammer. After that, make indentations in the lower leg with a knife and insert the peeled and medium-chopped garlic mixed with chopped herbs, rub well with pepper and garlic, pat the excess with a towel, then coat with mustard.
Peel the lettuce lilac onion and cut it into large rings. Peel potatoes and zucchini and cut into large pieces, seasoning with salt. Spread the prepared container with olive oil and put the drumstick and vegetables there, showering onion in circles. Put the container in the oven for one hundred and twenty minutes at 200 C. After cooking, the drumstick can be cut into portioned pieces and served.
We continue to experiment with turkey meat. As we recall, today we are studying turkey drumstick, recipes for its preparation.
The second option, piquant, we will cook turkey drumstick in the oven, for which we need:
- two large and juicy turkey drumsticks;
- seven cloves of purple garlic (it is fresher and more aromatic than usual);
- 90 g mustard;
- non-grained curd 120 g;
- coarse salt and spices are preferred, but better is just salt.
We rinse and clean the turkey drumstick from all sides, slightly beat off with a hammer to make the meat more malleable, then we make indentations with a corkscrew or knife.
Peel the purple cloves of garlic and chop it. Stir the cottage cheese with mustard. The turkey drumsticks are filled with purple garlic and rubbed with salt, then carefully coated with mustard mixed with cottage cheese, and put in the cold to pickle. It’s better if for several hours, the meat will evenly marinate and become softer and juicier, which is important for turkey.
Then everyone chooses the method for himself, you can bake the turkey drumstick in the sleeve, making small holes on top, put it on the foil, bake for 70 minutes and then unfold, letting it form a crisp, it takes another eight minutes. You can check the readiness of the turkey drumstick with a toothpick or other wooden stick at hand.
The third and final cooking option. We will stuff turkey drumstick with bacon and vegetables, for this we need:
- large shin of fresh turkey;
- four cloves of young purple garlic;
- fresh raw smoked fat brisket (120 g);
- large young carrot;
- lilac salad onion;
- a stalk of fresh petiole celery;
- 220 ml sour cream;
- green bell pepper;
- coarse salt and favorite spices.
We wash the turkey drumstick under running water, gently beat it off with a hammer, rub it with salt and leave it in a prepared container.
We cut the fat brisket with medium cubes of three centimeters. We clean and wash the vegetables, cut the carrots with a not very thick straw, onions in large half rings, celery with medium cubes.
We make deep cuts on the legs of the turkey and put garlic, carrots and celery there. We spread it in a container prepared in advance, pour out the remains of vegetables and unsuitable brisket, salt and pepper, cover with onion half rings, pour sour cream, cover tightly with a lid and remove in the oven for forty-five minutes, then remove the lid and cook for another fifteen minutes.
With proper preparation, turkey meat not only acquires a soft juiciness, but also has a wonderful, amazing aroma that can not be compared with ordinary chicken.