Surely you have already heard that turkey meat is an extremely valuable dietary product. It is enough to mention that it contains a lot of iron, phosphorus (no less than in seafood), vitamins A and E and very little fat. This fat is special: it contributes to the body's enhanced absorption of vitamin A, which is involved in the metabolism. Therefore, nutritionists strongly recommend turkey to those people who want to lose weight. Meat is perfectly absorbed by our body. Unlike chicken, it has a denser structure, therefore the most successful recipes for cooking can be considered those that suggest marinade. Culinary specialists have come up with dozens of delicious and varied mixes for turkey. Let's talk about them in more detail.
What is marinade?
Experts say that the first marinade was ordinary sea water. Hence the name (Latin word mare - sea). Our ancestors noticed that if the meat lies first in salt water, then during cooking it becomes much softer and juicier. Gourmets did not stop there and began to add spices and oil to the water. In the south, where winemaking developed, it was noticed that sea water is successfully replaced by wine or vinegar, which is formed when it turns sour. The acid contained therein has high antibacterial properties.
Turkey marinade
Marinating makes it possible to perfectly emphasize the taste of meat and contributes to a longer storage of the product. Juiciness is achieved by the fact that during cooking on fire, meat, thanks to acid, loses less moisture. There is a whole classification of marinades invented specifically for certain types of product. They are dry and liquid, warmed up and cold, used before and during heat treatment. Turkey marinade is raw and cold. For its preparation, the ingredients are simply mixed. The universality of such a solution lies in the fact that it can process both the whole carcass and its small parts. Marinade for a turkey, completely roasted in the oven, is no different from the one in which you can soak the fillet or sliced pieces.
Caution: acid!
It is worth noting that some chefs advise novice chefs not to use too acidic compounds, since they are able to destroy the fibers of poultry meat. Having retained the juices in the first stage, the product, burned with acid, will lose a lot of moisture in further preparation and turn out tough. Too sour marinade for turkey will completely “cook” the dish during the pickling process, and after frying it will become tasteless and lose its flavor. Marinades prepared on the basis of fruit juices or fermented milk products are more tender and sparing.
Turkey marinade ingredients
Mandatory components for a classic marinade are acidic environment, salt and spices. Each of them has its own mission. Acid softens the product, salt in combination with it is a preservative and good flavoring, and spices are able to make matchless configurations of aromas. We have already mentioned acid: it should not be aggressive. Diluted wine vinegar, dry wine, lemon, lime, pomegranate, apple, orange or pineapple freshly squeezed juices are suitable. An excellent turkey marinade will be obtained on the basis of natural yogurt or kefir. The fat contained in them makes the dish more buttery. In Russia in ancient times, meat was poured with milk and waited a few days for it to turn sour, then a piece was taken out and cooked.
What spices are suitable for marinade
They are local and exotic. The first are vegetables and herbs growing in the geographical area where you live. Exotic - all types of pepper, cloves, ginger, cinnamon, cardamom, bay leaves, turmeric, nutmeg and many others. In the marinade, you should not use ground black pepper, which will burn on fire and make the dish bitter, it is better to take peas of pepper crushed on their own. Bay leaves should not be put in the marinade, you need to boil it for a couple of minutes in a small amount of water, cool the broth and add it to the solution. When choosing whether to put fresh or dried ingredients in a marinade, you need to remember that the concentration of aroma and taste in dry ones is greater than in fresh ones. Green onions are not suitable for a marinade, and it is better to cut onions not rings, but grind them with a knife, on a grater or in a blender. Other vegetables and fruits must also be minced if you use them in a marinade. Salt must be taken coarse, but you can replace it with soy sauce.
Should vegetable oil be added to marinade?
Some chefs welcome its use, since the oil in the best way delivers spices and acids to the dish, which help the meat not cook, but fry while preserving the juice inside. The turkey marinade prepared with the participation of vegetable oil in the oven during frying forms a protective crust on the product, due to which the juice does not leak. The best oil for the marinade is considered olive. It is better to use glass or enameled dishes.
Some turkey marinade recipes
This type of solution is the simplest. You will need:
- 50 ml of wine vinegar or lemon juice;
- 1 teaspoon of salt;
- 1 teaspoon black pepper;
- 1 teaspoon wigs;
- 2-3 minced cloves of garlic;
- 50 ml of soy sauce.
Mix the ingredients, soak the meat for 2 hours. Suitable marinade for turkey fillet and for the whole carcass as a whole.
Another option is more refined. For marinade you need to take:
- 2 glasses of natural grape juice;
- 2 cups boiled cold water;
- half a teaspoon of citric acid;
- 2 teaspoons coarse salt;
- 1 tbsp. a box of granulated sugar;
- 5 pieces of dry cloves;
- 10 peas of allspice;
- 5 peas of black pepper;
- 4-6 dry berries of barberry.
Stir the mixture well and place the turkey in it for about 3-4 hours.
The meat will be very tender if you use a marinade, consisting of a mixture of mustard, soy sauce and olive oil.
Extremely successful is the marinade for turkey with honey. Here is his recipe:
- half a glass of white or red dry wine (can be replaced with freshly squeezed fruit juice);
- half a glass of vegetable oil;
- 3 tablespoons of honey.
Mix everything, wait for the honey to dissolve completely and put the turkey meat in the marinade for an hour and a half. You can marinate both the whole carcass and slices of turkey fillet. It remains only to bake in the oven and serve the appetizing rosy pieces. It is only necessary to remember that the baking time will be different for the whole bird and for the crushed one. The carcass is kept at a temperature of 20 degrees for about half an hour, then the temperature is reduced to 180 degrees and baked for another half hour. For fillets, 30-40 minutes of frying in the oven are enough.
Here is another unusual recipe for honey marinade. Required:
- a handful of dried rosehip berries;
- a glass of boiling water;
- several dried cloves;
- a pinch of dried rosemary;
- a third of a teaspoon of ground chili;
- 1 tbsp. a spoon of honey;
- bay leaf;
- 50 ml of olive oil;
- salt (to taste).
Rosehip should be filled with boiling water and let it brew for 3 or 4 hours. Then you need to strain the infusion and add honey to it. When it dissolves, add all remaining ingredients. In the marinade, you can soak the turkey steaks or its drumsticks. When baking (175 degrees), the dish should be periodically watered with marinade. Cook for 45 minutes.
Tomato lovers are offered a red marinade. It can be prepared from the following components:
- 100 grams of any ketchup;
- 300 grams of fresh tomatoes (they should be crushed in a blender);
- half a glass of vegetable oil;
- 3 tablespoons of seasoning for grill.
In the prepared composition, pickle the bird for at least two hours.
Finally
The options for preparing culinary masterpieces, such as dishes with the participation of marinades, cannot be listed at a time. The main rule of a skilled chef has always been a sense of proportion, and a bold fantasy is the guarantee of success.