Turkey recipes. Boiled turkey - dietary bird can be delicious! Recipes for excellent boiled turkey, as well as cooking secrets

The basis of correct healthy eating can be stewed or baked different ways turkey breast. There are a huge number of recipes for preparing such a dish. The most successful and delicious of them are presented below.

It is enough to add potatoes to the dish to save yourself from the need to come up with a suitable side dish for the bird. Ingredients: 650 g fillet, 760 g potatoes, a pinch of basil, special seasoning for poultry and sweet paprika, a sprig of rosemary, salt, vegetable oil.

1. Potatoes without skin are cut into slices. They are salted and sprinkled with suitable seasonings. Pour a little oil into a bowl and mix the ingredients well.
2. The fillet is coarsely chopped, salted and sprinkled with special spices.
3. The two masses are combined and laid out in a mold. A sprig of rosemary is placed on top.
4. First, the treat will be cooked for an hour under thick foil, and then another 25 minutes without it.

The dish is decorated with greens.

In tomato cheese sauce

The treat is prepared in just half an hour. And its taste will amaze even the pickiest gourmet. Ingredients: half a kilo of poultry fillet, 90 g of hard cheese, carrots, large onion, red bell pepper, 3 large spoons of tomato paste and the same amount of vegetable oil, small. a spoonful of sugar, salt, a mixture of Provençal herbs.

1. The meat is cut into small cubes. All vegetables are chopped in any way.
2. First, the turkey is fried in hot oil until crisp. Next, pieces of vegetables are laid out there. Together, the ingredients cook for 7-8 minutes.
3. All that remains is to salt the mass, add dry herbs and add about a glass of hot water.
4. When the mixture boils, add grated cheese to the pan. As soon as it melts, leave the container on the stove for another couple of minutes.

The resulting gravy goes well with a variety of pasta.

Turkey fillet salad with cucumber

This is a simple salad for the period of weight loss. Ingredients: half a kilo of poultry fillet, fresh cucumber, 2 chicken eggs, a couple of green onions, salt, mayonnaise or oil for dressing.

1. The turkey is boiled in salt water until full readiness, after which it is cut into large cubes.
2. Cucumber and hard-boiled chicken eggs are also chopped.
3. The onion feathers are finely chopped with a sharp knife.
4. After mixing the ingredients, the salad is salted and dressed with sauce.

With mushrooms

When stewing poultry with champignons, you cannot do without a large amount of rich sour cream. In addition to mushrooms (200 g) and this dairy product(180 g), take: half a kilo of poultry fillet, granulated garlic, ground paprika, basil, 1 tbsp. boiling water, salt.

1. The fillet is cut into small cubes, salted and sprinkled with all seasonings. Next, the pieces are fried on all sides until golden brown.
2. In a separate bowl, thin slices of mushrooms are fried until tender. Champignons and sour cream are added to the meat.
3. The components are poured with boiling water and simmered for 15-20 minutes.

Instead of granulated garlic, you can use chopped fresh garlic. In this case, it goes into the frying pan 5-7 minutes before the dish is completely ready.

Turkey breast in soy-honey sauce

This recipe is worth trying for those who love a sweetish taste in meat dishes. A special spicy sauce will make your turkey breast tender and juicy. Ingredients: half a kilo of breast, 2 onions, salt, 2 large spoons of liquid honey, 4 spoons of soy sauce, 1 small. a spoonful of balsamic vinegar, chopped ginger, powdered garlic and sweet paprika, large carrots, 2 sweet bell peppers.

1. The sauce, honey, vinegar and all bulk ingredients, except salt, are mixed.
2. The resulting marinade is poured over small pieces of turkey.
3. Vegetables are cut into strips.
4. The turkey is fried in hot oil until a crust appears, after which it is cooked over low heat with all the vegetables for 7-8 minutes.
5. The remaining marinade is poured into the frying pan.
6. All that remains is to heat the dish for a couple of minutes and let it brew.

Boiled white rice is served as a side dish.

Juicy and soft fillet in a slow cooker

Special temperature regime in the “Stewing” program will allow the multicooker to cook the meat most tender and juicy. Ingredients: 780 g fillet, large onion, salt, 3 juicy tomatoes, carrots, a mixture of peppers.

1. First, the turkey fillet is washed, dried, cut into pieces and placed in the bowl of the device.
2. A carrot is rubbed on top, onion rings and large pieces of tomatoes are laid out.
3. The ingredients are salted and peppered.
4. In this mode, the treat will simmer for 45 minutes.

If you use a universal pressure cooker, you can reduce the cooking time by 2 times.

Bake spicy breast in foil

The prepared meat is delicious served as an addition to sandwiches or as an appetizer with alcoholic drinks. Ingredients: 1.5 kg of poultry fillet, 5-6 garlic cloves, 2 large spoons of adjika and 3 tablespoons of vegetable oil, half a hot red pepper, 2 small. spoons of rock salt.

1. Skinless fillets are soaked in salt water for 2 hours.
2. Next, the meat is stuffed with garlic.
3. An aromatic sauce is prepared from oil, crushed pepper and adjika, which is used to rub the dried poultry.
4. The turkey is wrapped in foil and placed in a hot oven for half an hour.

The finished dish is left in the cooling oven for another 1.5 hours.

Turkey fillet stew with vegetables

You can use your imagination when choosing vegetables for such a dish. Almost any option will do. Ingredients: half a kilo of poultry fillet, 2 large tomatoes, an onion, a small zucchini, sweet bell pepper, salt, garlic to taste.

1. Place the fillet, cut into small cubes, into a baking dish.
2. Vegetables chopped in any convenient way are laid out on top. If you plan to serve a treat at the table, you can, for example, cut carrots into shapes.
3. The last thing to add is finely chopped garlic to all the ingredients.
4. A little water is added to the container (about half a glass), and the dish is sent to a well-heated oven for 25 minutes.

You can replace water with any vegetable broth.

Chops

This dish turns out delicious even without unnecessary seasonings. Just cook the chops with salt and pepper. Ingredients: half a kilo of turkey fillet, 2-3 large eggs, half a glass of water and the same sunflower oil, ¾ st. breadcrumbs.

1. The fillet is washed, dried with a paper towel and cut thinly. The resulting pieces are well beaten with a special hammer.
2. The meat is salted and peppered to taste.
3. The eggs are beaten with water. The prepared meat is immersed in the resulting liquid and then rolled in breadcrumbs.
4. The chops are fried in well-heated oil.

The meat is served with ketchup or any other sauce.

Turkey breast roulade with garlic

To make the rolls soft and tender, you need to beat the meat thoroughly. Ingredients: 2 large breasts, 60 g hard cheese, 120 g low-fat sour cream, 3-4 garlic cloves, salt, soy sauce.

1. Turkey breasts, after washing and drying, are cut into strips across the grain. They need to be generously coated with soy sauce.
2. The cheese is grated on a medium-mesh grater, mixed with sour cream and garlic cloves passed through a press.
3. The resulting cheese and garlic filling is laid out over the meat preparations. The fillet is tightly rolled into rolls, each of which must be fried in well-heated fat.

If desired ready dish You can put it in a heat-resistant form, pour in salted sour cream and simmer for another 12-15 minutes in the oven.

Under the cheese crust

This great option meat dish for the festive table. It is prepared easily and quickly. Ingredients: poultry breast, a large spoon of mayonnaise, a clove of garlic, 90 g of hard cheese, salt.

1. The breast is cut into thin small portions. It is very important to beat it thoroughly first to soften the meat.
2. In a separate cup, mayonnaise is mixed with chopped garlic. If desired, you can complicate the sauce a little and add various seasonings to it to taste. For example, ground basil, which goes well with poultry, rosemary or sage.
3. Meat preparations are greased with the resulting mixture and sprinkled with grated cheese.
4. The treat is baked in the oven until the meat is cooked.

This dish is delicious served with any vegetable salads.

Steak cooked in a frying pan

A real masculine dish that goes well with any side dishes and sauces. You can use the resulting meat instead of sausage for sandwiches. Ingredients: 360 g poultry fillet, small. a spoonful of strong mustard, a large spoonful of soy sauce without unnecessary additives, a pinch of marjoram and a mixture of peppers, salt.

1. Turkey meat is cut into fairly large slices. Their thickness should be about 2 cm. The meat must be cut across the grain.
2. The pieces are lightly beaten with a hammer. This will help them marinate better.
3. The steaks are well salted on both sides, peppered and sprinkled with marjoram. You can also take ready-made mixtures seasoning for poultry.
4. A special marinade will enrich the taste of the meat. It is mixed from mustard and soy sauce.
5. Coat the meat pieces with the resulting mixture on both sides and leave for 40 minutes.
6. Next, the steaks are quickly fried in hot oil. This will retain the juices inside the meat. This way the pieces are cooked on both sides.
7. After reducing the heat to low, the meat is fried for another 7-8 minutes until the juice runs clear under the lid.

It is delicious to serve steaks with assorted pickled vegetables.

Turkey has long established itself as a tasty dietary meat. In addition, it is very useful, because... has a rich chemical composition. Therefore, turkey is often present in diet and children's menus. Another advantage of this meat is that it cooks quickly and a short time you can get delicious hot food meat dish. Today we’ll talk about what to cook with turkey that’s delicious and quick, and we’ll look at several recipes for turkey fillet or thigh.

You can prepare turkey fillet in the form of goulash. Quick and easy goulash with gravy - a real find for connoisseurs of healthy and tasty food. Light, juicy goulash will be a wonderful dinner for the whole family. It can be served as a separate dish or complemented with a light vegetable side dish.

Number of servings: 2.

Cooking time: 35 minutes.

Calorie content: 63 kcal per 100 g.

Ingredients:

• 0.5 kg turkey fillet;
• 1 onion;
• 2 garlic cloves;
• 1 tsp granulated sugar;
• 1-2 pods of sweet pepper (green, yellow);
• 2 tbsp. tomato paste;
• 1-2 tbsp. vegetable oil;
• 2 tomatoes;
• 1 tbsp. wine vinegar;
• 100-200 ml of water or broth;
• 2 tsp ground paprika;
• 1 tsp curry;
• 1 tsp dry Georgian adjika;
• 5-7 sprigs of parsley;
• 2-3 tbsp. sour cream;
• A little salt, black pepper.

Cooking process:

1. We thoroughly wash the pulp and cut it into equal medium-sized pieces.
2. Peel the onion and cut into cubes. Remove the husks from the garlic cloves and finely chop with a knife.
3. Cut out the core with seeds from the washed peppers. Cut the pulp crosswise into thin strips or large cubes. Wash the tomatoes and cut them into large slices.
4. Pour vegetable oil into a frying pan; when it is hot, add the onion. Fry it, stirring until it browns a little. Then add the garlic, stir, cook for a couple more minutes. Pour wine vinegar into the contents, which will evaporate without a trace, but will give the vegetables a pleasant sour-sweet note.
5. Now add it to the pan Bell pepper, stir, cook for 2-3 minutes. Then add the tomato pieces and fry everything together for 5 minutes. Then we put tomato paste, stir thoroughly, simmer for a couple more minutes.
6. At the same time as the vegetables, fry the turkey pieces in another frying pan. Fry for 2-3 minutes on each side until golden brown. Place the fried meat on the vegetables, add water or broth to the frying pan so that the liquid slightly covers the pieces of meat.
7. When the contents boil, add spices: curry, ground paprika, Georgian dry adjika, black pepper, salt.
8. Stir the goulash, cover with a lid, and simmer over low heat for about 20 minutes.
9. Meanwhile, wash and finely chop the parsley. Sprinkle the finished dish with green stuff and season with sour cream.

You can cook turkey fillet with different ingredients. A particularly successful combination of turkey meat with pineapple and cheese. It will conquer any admirer of delicious food. This dish can be quickly and deliciously prepared in a matter of minutes. The dish is suitable for a holiday dinner or a family lunch.

Number of servings: 4.

Calorie content: 113 kcal per 100 g.

Ingredients:

• 0.5 kg turkey fillet;
• 50 gr. fresh champignons;
• 100 gr. hard cheese;
• 1 onion;
• 250 gr. canned pineapple rings;
• 1 tbsp. vegetable oil;
• A little salt and pepper.

Cooking process:

1. Rinse the fillet, dry it, cut into portions 3-4 cm thick. Beat each piece with a hammer on both sides. Season with salt and pepper.
   
2. Now let's prepare the other ingredients. Peel and cut the onion into thin slices. Rinse the champignons, clean them, cut them into slices.
3. We take the pineapple rings out of the jar and cut them in half into half rings. Three cheeses on a medium grater.
4. Line a refractory pan with parchment, grease with vegetable oil, and place in the chopped turkey meat. Place mushroom slices, onion rings and 2 pieces of pineapple on top.
5. Sprinkle each piece generously with grated cheese and place the pan in the oven, preheated to 170 degrees for half an hour.
6. Serve the baked turkey meat hot on a bed of fresh vegetables with greens. As a side dish you can serve baked potatoes, boiled rice or just a salad of fresh vegetables.

Turkey fillet in sour cream and mustard sauce

The dish is a whole piece of poultry, pre-marinated and baked in a sauce with mustard and sour cream. This dish is deservedly considered dietary, because... contains very few calories. This meat can be offered to children with absolutely any side dish. And if the meat has cooled down, it is quite suitable for preparing snack sandwiches or canapés.

Number of servings: 10.

Cooking time: 3.5 hours (including 2 hours for marinating).

Calorie content: 98 kcal per 100 g.

Ingredients:

• 1 kg turkey fillet;
• 1 tbsp. table mustard;
• 2 tbsp. sour cream;
• 1 tbsp. honey;
• 1 tbsp. French mustard with grains;
• 1 tsp ground paprika;
• 6-7 garlic cloves;
• 1 tsp salt;
• 0.5 tsp ground black pepper;
• 1 tsp poultry seasoning mixtures.

Cooking process:

1. So, let's talk about how to deliciously cook turkey fillet. Wash the bird well and dry it with paper towels. Separately mix poultry seasoning, dry ground paprika and salt. Rub the resulting mixture well onto the fillets on all sides.
2. For the marinade, mix sour cream, honey, chopped garlic, and two types of mustard. Combine the turkey with the marinade and coat it on all sides. Tighten the bowl of meat cling film, put it in the refrigerator for a couple of hours.
3. After the specified period of time, transfer the meat into a fireproof form with sides, cover the top with foil, and place in an oven heated to 180 degrees for 50 minutes. Then remove the foil and return the meat to brown for another half hour.
4. When the meat is covered with a golden brown crust, it is ready. Place it on the decorated green salad or a vegetable dish, served hot with any side dish. Cooled meat will be good served as cold cuts.

Fast and delicious cutlets will always please your loved ones. Dense thigh fillet cutlets can be fried in the usual way in a frying pan with oil. Or you can cook it on a grill or grill pan. The second cooking method will be less caloric, because... There is no oil when frying.

Number of servings: 5.

Ingredients:

• 0.8 kg boneless turkey thigh;
• 200 gr. stale loaf;
• 2 onions;
• 70 gr. butter;
• 4 garlic cloves;
• 200 ml cream;
• 1 pinch each of salt and black pepper.

Cooking process:

1. Cut off the crusts from the stale loaf, cut the pulp into large cubes, pour in cream and leave for a while.
2. Peel the garlic cloves and bulbs. We cut the vegetables into arbitrary large pieces, put them in a chopper, and grind until pureed.
3. Rinse the thigh fillet, dry it, and cut into medium pieces. Place in the chopper container and chop the minced meat using a double meat knife. You can also use a meat grinder to prepare minced meat.
4. Place the bird next to the onion, and in its place place the soaked loaf and a piece of frozen butter (it will add juiciness to the cutlets). Mix the bread and butter mass with the minced meat. Salt and pepper everything, knead well with your hand. When the minced meat becomes homogeneous, throw it several times or simply beat it with your palm. This simple technique will remove excess air from the cutlet mass and the cutlets will hold their shape better.
   

   So that the minced meat does not stick to your hands, and the cutlets turn out to be beautifully shaped, before forming each cutlet, we wet our hands in plain cold water.

5. With wet hands, take a ball of minced meat and form a cutlet. Place a few pieces on the grill pan and fry for a total of 10-12 minutes, periodically turning them over to one side or the other.
6. Serve the cutlets hot with spicy tomato sauce and pickled vegetables.

Paprikash is a moderately spicy turkey dish served in a thick tomato sauce with the addition of sweet and hot pepper. Wine gives the dish a subtle aroma and piquancy, so it’s possible to cook original dish turkey thigh in aromatic gravy. Let’s talk a bit below about how to cook it deliciously.

Number of servings: 4.

Cooking time: 50 minutes.

Ingredients:

• 0.7 kg turkey thigh (boneless);
• 150 ml dry red wine;
• 1 pinch of ground red pepper;
• 2 tbsp. sour cream;
• 150 gr. tomatoes in their own juice;
• 1 tbsp. white flour;
• 1 onion;
• 1 tsp salt;
• 40 ml odorless vegetable oil;
• 1 pod of bell pepper;
• 1 tbsp. sweet ground paprika.

Cooking process:

1. Wash the turkey thigh thoroughly, dry it, and cut into small pieces. Pour a little oil into a frying pan, put it on the stove, put pieces of meat in the hot oil, add just a little salt. Fry the pieces on all sides until brightly browned for a quarter of an hour.
2. Meanwhile, peel and finely chop the onions. Add it to the frying pan, stir, fry everything together for about 10 minutes over medium heat.
3. Transfer the contents of the frying pan to a thick-walled saucepan or cauldron.
4. Wash the pepper, remove the core, cut the pulp into cubes. Pour pepper into the meat, add wine, add finely chopped tomatoes.
5. Don't forget about spices. Add sweet paprika (you can add a little hot red pepper). Mix everything thoroughly, cover, simmer over low heat until soft for about 20 minutes.
6. Meanwhile, mix the sour cream and flour separately so that there are no lumps. In a thin stream, introduce the mixture into the finished dish, mix thoroughly, taste for salt and let it boil. Simmer the dish for another 5-7 minutes, turn off the stove.

Turkey in sweet and sour sauce

Turkey meat dishes are easily digestible and are deservedly considered dietary and nutritious. Poultry with sweet and sour sauce will perfectly satisfy your hunger and give you strength for the whole day.

Number of servings: 4.

Cooking time: 40 minutes.

Calorie content: 138 kcal per 100 g.

Ingredients:

• 450 gr. turkey thigh fillet;
• 1 carrot;
• 1 onion;
• 2 garlic cloves;
• 1 tbsp. brown sugar;
• 0.5 tbsp. tomato paste;
• 1 fresh egg;
• 0.5 tbsp. starch;
• 1.5 tsp. table salt;
• 4-5 tbsp. olive oil;
• 2 tbsp. wine vinegar;
• 50 ml water.

Cooking process:

1. Before preparing the thigh, cut the washed meat into medium rectangular pieces.
2. Prepare the egg marinade in a deep bowl. Break the egg, salt, pepper, add 1 tbsp. starch. Mix the mixture thoroughly, add the meat for a quarter of an hour, stir.
3. Pour the rest of the starch onto a flat plate. Then we take out the turkey pieces and roll them in starch on all sides.
4. Heat a frying pan with oil and fry the turkey until golden brown on all sides. Place the mixture on paper towels to dry them from excess fat.
5. Peel the onions and carrots. Finely chop the onion into cubes, and coarsely chop the carrots. Place the vegetables in the frying pan where the meat was fried and fry them, stirring all the time. Add brown sugar, and after a minute add tomato paste, add white wine.
6. Mix everything thoroughly and return the meat. Add water, mix everything again, and bring the dish to a boil. Then cover with a lid and simmer the turkey in sweet and sour sauce for about 10 minutes.
7. Serve turkey with sauce and boiled rice. Bon appetit everyone!

Video:

Turkey meat is often recommended for dietary nutrition. It contains many amino acids, vitamins, it is tasty and nutritious. At the same time, its calorie content is relatively low. You can cook turkey meat different ways: fry, boil, stew, bake. All these methods have advantages and disadvantages, but baking is recognized as one of best methods cooking products. When roasting a turkey, you can ensure that it cooks well and remains juicy, even if you cook it whole. In addition, if desired, you can get a golden brown crust, which is much more appetizing than when frying. However, to do this you need to know how to cook turkey in the oven correctly.

Cooking tips to keep the turkey juicy and soft

It is advisable to study tips for cooking turkey in advance so that you can go shopping prepared. However, they will not hurt those who already have turkey in stock.

• For baking in the oven, especially if you plan to cook the bird whole, only a young turkey weighing up to 4 kg is suitable. It can be recognized not only by its weight, but also by its light, relatively thin skin. If you purchase turkey meat that has already been cut into pieces, pay attention to the cuts: they should be slightly moist and shiny. If the meat is sticky or crusty, then you should not choose it.
• You should purchase a whole turkey for roasting a couple of days before the planned feast. If you buy it earlier, you will have to freeze and defrost, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy it just before cooking, you may not have time to marinate the meat.
• It is better to bake chilled meat in the oven, especially when we're talking about about dietary turkey meat. Frozen and thawed meat becomes less juicy. To prevent a dish prepared from frozen meat from becoming too dry, it is defrosted without a sharp temperature change, that is, in the refrigerator.
• To prevent the turkey meat from drying out during baking, you can use a sleeve or foil. If foil is used, it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass in foil. Then it will be possible to remove the layers of foil gradually. This will allow you to get a golden brown crust, but the wings and legs will not burn or dry out. It is recommended to make several punctures in the sleeve before baking. They are needed for steam to escape. Otherwise, the steam may tear the bag.
• To make the turkey juicier, you can remove its skin and place pieces of butter under it. To create an appetizing crust, butter the bird on top.
• Cooking time for turkey in the oven depends on the oven temperature, the size of the bird or pieces, and the recipe. Typically it takes 3 hours to bake a 4kg turkey.

You can bake the turkey with or without minced meat. Whole birds are usually stuffed with fruits, mushrooms, vegetables, and cereals. Prunes are often used as minced meat for turkey rolls. You can bake the turkey right away with potatoes and other vegetables. In this case, you will get a complete dish. Other recipes make cold turkey appetizers.

Whole roasted turkey

• turkey – 4 kg;
• onions – 0.2 kg;
• thyme – 10 sprigs;
• salt – 150 g;
• sugar – 120 g;
• garlic – 7–8 cloves;
• black peppercorns – 20 pcs.;
• water – 4–5 l;
• butter – 0.4 kg.

Cooking method:

• Wash the gutted turkey carcass and remove the neck.
• Pour 4 liters of water into a large container, add salt, sugar, and pepper. Heat to a boil until the bulk ingredients dissolve.
• Peel the onions and cut them into half rings.
• Cut the garlic cloves into thin slices.
• Place onion and garlic in brine. Add thyme there.
• Remove the brine from the stove.
• Once the brine has cooled to room temperature, lower the turkey into it. If the brine does not cover it completely, add boiled water, but not more than a liter. Place in the refrigerator. It should be marinated for at least 6 hours, but it is better if it is in the marinade for 24 hours.
• Remove the carcass from the brine and dry.
• Pull back the skin and place pieces of softened butter underneath, using about 100g. Gently massage the turkey through the skin to distribute the butter evenly.
• Brush the top of the turkey with a small amount of softened butter. You should also grease a large sheet of foil that you place on the oven rack. Make several small holes in the foil so that the juice can flow down, place a baking sheet under the wire rack.
• Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
• Place the bird, back side up, on a foil-lined rack.
• Turn on the oven and bake the turkey at 180–200 degrees for an hour and a half.
• Brush the back of the turkey with oil, turn it over, and brush the belly. Continue baking for another hour.
• Brush with remaining oil and bake for another half hour. Use a knife to check if the bird is done and remove it from the oven.

A whole roasted turkey can be served whole or cut into pieces for the holiday table. It wouldn’t hurt to prepare a side dish of baked vegetables.

Turkey stuffed with vegetables, baked in the oven

• turkey – 3 kg;
• olive oil – 80 ml;
• butter – 100 g;
• onions – 100 g;
• carrots – 100 g;
• hot capsicum (optional) – 1 pc.;
• greens (rosemary or parsley) – 20 g;
• lemon – 1 pc.;

Cooking method:

• Remove the butter from the refrigerator and place it in warm place so that it becomes soft.
• Rinse the gutted poultry carcass in running water and dry.
• Pull the skin, push pieces of butter under it, distribute it under the skin with your fingers using massage movements.
• Peel the onion and cut it into half rings.
• Cut the peeled carrots into thin slices or grate.
• Stuff the turkey with vegetables and add herbs. Sew it up so the filling doesn't fall out.
• Rub the salt and pepper mixture all over the turkey. Tie your legs, press your wings.
• Place on a foil-lined baking sheet.
• Squeeze the juice from the lemon and mix with olive oil. Pour this sauce over the turkey.
• Place the turkey in the oven, preheated to 200 degrees, and bake at this temperature for half an hour.
• Reduce the oven temperature to 180 degrees and continue baking for one and a half hours. Check for doneness. If the juice flowing out of the carcass when it is pierced with a knife has a reddish tint, continue baking for another half hour. If the bird has already cooked through, hold it extra time don't put it in the oven.

Before serving, be sure to remove the stuffing from the turkey and place it next to it.

Turkey fillet baked in foil

• turkey fillet – 1 kg;
• soy sauce – 120 ml;
• vegetable oil – 20–30 ml;
• herbs, spices - to taste.

Cooking method:

• Wash the fillet. Blot with paper napkins. Make a deep, long cut in each piece and place a mixture of spices and herbs there.
• Marinate turkey fillet in soy sauce for 2 hours.
• Prepare several pieces of foil (according to the number of fillet pieces). Grease them with oil.
• Wrap the fillet in foil. Place on a baking sheet.
• Bake at 200 degrees for 50 minutes. 5 minutes before cooking, unwrap the foil so that the meat is lightly browned.

The fillet can be served hot with a side dish of vegetables and potatoes, or cold, cut crosswise into slices. Stewed vegetables can be prepared as a side dish.

Turkey medallions baked in a sleeve

• turkey medallions – 0.5 kg;
• honey – 35 g;
• pepper mixture – 5 g;
• salt - to taste;
• garlic – 1 clove;
• dried rosemary – 10 g;
• balsamic vinegar – 50 ml;
• cheese – 100 g.

Cooking method:

• Finely grate the cheese to immediately prepare the sauce.
• Pass the garlic clove through a press and add to the cheese.
• Pour a mixture of peppers, rosemary, and add a little salt into a bowl with cheese.
• Melt honey until liquid, mix with vinegar.
• Pour the mixture into the cheese, mix well.
• Wash and dry the medallions with a napkin.
• Place half of the cheese-honey mixture in a baking bag. Place medallions on it, cover them with the remaining mixture.
• Fasten the sleeve on both sides, make narrow punctures in the film with a toothpick.
• Place on a baking sheet and place it in an oven preheated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. A potato side dish goes best with them.

Turkey medallions baked in foil

• medallions – 0.5 kg;
• dried basil – 10 g;
• cheese – 100 g;
• tomatoes – 100 g;
• vegetable oil – 10 ml;
• sour cream – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Mix sour cream with salt, pepper and basil.
• Wash the tomatoes, cut into slices.
• Finely grate the cheese.
• Wash the turkey medallions and pat dry with a kitchen towel.
• Place each medallion on a piece of foil greased with vegetable oil.
• Brush medallions with sour cream sauce.
• Place a tomato slice on each medallion.
• Sprinkle with cheese.
• Lift the ends of the foil and pin them at the top so that the foil does not crush the cheese.
• Place on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unwrap the foil and bake for another 10 minutes.

If you prepare turkey medallions according to this recipe, you can serve them as a hot appetizer for the holiday table. They look appetizing, the meat is juicy and tender.

"Buzhenina" from turkey

• turkey fillet (breast) – 0.8 kg;
• mustard (sauce) – 40 ml;
• Provençal herbs – 20 g;
• garlic – 3–4 cloves;
• salt, ground black pepper - to taste.

Cooking method:

• Wash a large piece of turkey fillet and dry with a towel.
• Peel the garlic, cut the cloves into 3 parts.
• Having made thin deep cuts on different sides of the piece with a knife, stuff the meat with garlic.
• Rub the piece with a mixture of Provençal herbs, pepper and salt. Spread with mustard.
• Place in the refrigerator for 2 hours to marinate the turkey.
• Wrap the turkey fillet in foil to make an envelope. Place in an oven preheated to 220 degrees for 35–40.
• Leave the turkey in the foil until it cools.

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, cut it into thin slices and place on a platter. It would be a good idea to prepare turkey boiled pork for the holiday table.

Turkey with prunes

• turkey fillet – 0.8 kg;
• prunes – 0.2 kg;
• vegetable oil – 50 ml;
• salt, pepper - to taste.

Cooking method:

• Soak dried pitted prunes in warm water for 15 minutes. Remove, squeeze, cut into strips.
• Wash the turkey fillet, dry it and cut it into escalopes. Beat with a culinary hammer.
• Mix salt and pepper and rub on both sides of the turkey breasts.
• Place a spoonful of chopped prunes on each piece, roll it up and tie it with thread.
• Grease a baking dish or baking sheet with high sides generously, place the rolls on it, and sprinkle with the remaining oil.
• Bake turkey rolls with prunes at 200 degrees for 35–40 minutes.

Before serving, the threads must be removed and the rolls cut into rings. They look very appetizing. If you want the meat even juicier, these rolls can be made with bacon by wrapping thin slices of pork around each roll before wrapping it with string. However, the calorie content of the finished dish will increase greatly due to this.

You can cook the turkey in the oven whole or in pieces, with or without stuffing. Roasted turkey can be served as cold appetizer or as a main course - it depends on the recipe. If everything is done correctly, the meat will be tender and juicy.

Turkey is a low-calorie meat, but only if it is cooked correctly.

For many, boiled foods seem tasteless and banal.

But, most likely, someone just doesn’t know the secrets of preparing excellent boiled turkey.

Boiled turkey - general cooking principles

Turkey takes longer to cook than chicken. It usually takes 1.5 hours for dark meat to be fully cooked, a little less for small pieces and white meat. Never cook a carcass for soup frozen. The broth will turn out cloudy and will not have a very beautiful color. The bird needs to be thawed, washed well, defects removed, and only then sent to the pan. The foam that forms during cooking must be removed, even if you do not plan to use the broth further.

For cooking, you can take any pieces of turkey: fillet and bone-in. For a dietary product, the skin and fat must be removed immediately. It is better to put meat in boiling water to preserve more nutrients, and the taste was richer. There should not be a lot of liquid in the pan; ideally, it should barely cover the pieces. Cook the meat at a low simmer over low heat.

The following additives are used when cooking turkey: onions, celery, carrots, roots, different types pepper, garlic and other spices. You should not put tomatoes, lemon and other acidic foods into the broth, which prevent the softening of meat fibers.

Recipe 1: Easy Boiled Turkey

Basic recipe for boiled turkey with vegetables and spices. Meat prepared in this way can be eaten with any side dishes, sauces, and can also be used to prepare various dishes. Can be used for cold and hot salads. You can cook both dark meat and brisket.

Ingredients

Turkey meat 1 kg;

Onion and carrot each;

Bay leaf;

A spoon without a slide of salt;

2 cloves of garlic;

3 peppercorns.

Preparation

1. Boil 1.5 liters in a saucepan clean water.

2. Wash the meat, if you are using a large piece of fillet, then cut it into 3-5 parts and place it in boiling water.

3. Peel the onion and carrot, cut into 4-6 parts and place in a saucepan.

4. Cook for 50 minutes, add garlic cloves (whole), peppercorns and Bay leaf, salt.

5. Cook for 15 minutes, turn off the stove, remove the boiled turkey from the broth and use it for its intended purpose.

Recipe 2: Boiled turkey in a steamer

Steaming allows you to get the most delicious boiled turkey, juicy and healthy, since no substances go into the broth. And to give the meat a special flavor, you can marinate it in advance. All ingredients are taken in arbitrary quantities, to suit your taste.

Ingredients

Turkey pieces;

Salt, black pepper.

Preparation

1. Peel the garlic cloves, mix black pepper and salt. You can use any mixture of spices to suit your taste, for example, chicken seasoning.

2. Make cuts in washed and dried pieces of meat and insert garlic cloves, rolled in a salt mixture. The cloves can be cut into several parts.

3. Place the stuffed turkey in a bowl, sprinkle with a mixture of salt and pepper, seasonings and leave to marinate for at least an hour.

4. Place the turkey in a steamer and cook for 1-1.5 hours. The cooking time for meat depends on the size of the pieces and the quality of the pieces.

Recipe 3: Boiled turkey with mushroom sauce

This dish proves that a regular boiled turkey can be incredibly tasty and flavorful, especially when served with a mushroom and white wine sauce. This gravy goes well with both dark meat and breast meat, and goes great with vegetables, pasta, and cereals. Therefore, it can be prepared in large quantities.

Ingredients

Turkey 1 kg;

2 onions;

Salt, pepper;

1 carrot;

0.15 kg any fresh mushrooms;

70 ml white wine.

Preparation

1. Place random pieces of turkey into a pan, add one coarsely chopped onion, carrot rings, bay leaf, pour boiling water, cook for an hour.

2. Peel the second onion and chop it into half rings. Cut the mushrooms into strips. Place everything in a separate pan.

3. Remove the boiled turkey and set it aside. Measure out 400 ml of broth, pour it into the onions and mushrooms and cook for an hour, at the end add salt and wine.

4. Cool the future mushroom sauce a little, then grind it in a blender and add ground pepper to taste.

5. Pour the turkey pieces with still hot sauce (you can warm it up further if desired) and the dish is ready.

Recipe 4: Boiled turkey “Zolotse” in onion skins

A method of preparing unusually beautiful and aromatic boiled turkey. Onion peels are used; the more of them, the brighter the meat. For a smoky flavor, liquid smoke is added, which can be purchased in the spice department. This boiled turkey can be served hot, but chilled fillet for slicing is especially tasty.

Ingredients

Onion peel;

Liquid smoke;

Seasoning for chicken.

Preparation

1. Place a large handful of onion peels in a saucepan, pour in water, add salt at the rate of 1.5 tablespoons per liter. We put it on the stove.

2. As soon as the water boils, add the prepared fillet and boil for an hour. Remove the meat from the broth and cool.

3. Mix liquid smoke with chicken seasoning. Coat the boiled turkey with the resulting mixture, wrap it in a piece of foil and put it in the refrigerator for a couple of hours.

4. Take it out, cut it and you can serve it.

Recipe 5: Boiled turkey pork in a bag

A recipe for making homemade pork from boiled turkey, which retains all the juices. Another advantage of this method is the small percentage of loss; the piece does not decrease much in weight, unlike cooking in the oven.

Ingredients

A piece of turkey fillet approximately 0.8 kg;

A little bit of salt;

Garlic cloves;

Pepper, spices.

Preparation

1. Stuff the turkey with garlic, rub it with salt and spices, put it in plastic bag and put it in the refrigerator to marinate for a couple of hours, you can forget about it for the whole day or night, it will be even better.

2. We take out the bag, let out all the air and tie it as tightly as possible so that the cellophane fits tightly around the meat.

3. Take the second bag and put the meat in it again, also tie it tightly.

4. Lower the workpiece into the pan. It is desirable that it is not very large in volume. Fill the bag with water and cook for about 90 minutes.

5. Take out the bag, put it on a plate and cut it. Inside it will be rich meat juice, which was released during the cooking process.

6. Cool the meat; if desired, you can rub the boiled pork on top with pepper or liquid smoke.

Recipe 6: Spicy Boiled Turkey in a Slow Cooker

It would seem that cooking boiled turkey meat in a slow cooker is very simple; there is a corresponding program for this. But in fact, meat turns out tastier and more tender if it is cooked in the “stew” mode. And if you add spices to the turkey, it will turn out much better.

Ingredients

0.8 kg of meat, pieces with bones can be used;

5 peppercorns;

1 clove;

2 bay leaves;

A spoon of fresh or dry adjika.

Preparation

1. If fillet is used, it must be cut into slices 2 cm thick.

2. Place all the spices in the multicooker bowl, pieces of turkey on top and pour enough water so that it evenly reaches the meat.

3. Turn on the stewing mode for 2 hours, the fillet can be cooked for less than 40 minutes.

4. We take out the finished boiled turkey and use it for its intended purpose. The aromatic and rich broth can be strained, poured over meat or added to other dishes.

Recipe 7: Boiled Turkey with Cheese Sauce

An unusually tender dish of boiled turkey, which can be served on its own or with any side dish. If desired, you can add ready-made mustard to the sauce and make the gravy spicy. Ground turmeric is used to give the sauce a beautiful color.

Ingredients

0.7 kg fillet;

Bulb;

Bay leaf;

3 peppercorns.

For the sauce:

500 ml of broth in which the turkey was cooked;

Spoon of flour;

100 gr. cheese;

30 gr. drain oils;

A pinch of turmeric.

Preparation

Place the turkey in a pan, add boiling water to the level of the meat, add the onion cut into 4 pieces, pepper, bay leaf and cook until tender. 10 minutes before the end, add salt.

Place butter in a frying pan, heat it up, add flour and fry until golden brown.

Pour the broth into the pan, add spices and cook for 5 minutes.

Grind the yolk until white, add to the sauce, stirring continuously.

Add grated cheese and turmeric. The sauce can be turned off or boiled until the cheese is completely dissolved, depending on your preference.

Cut the turkey into pieces and pour the sauce over it.

Recipe 8: Boiled turkey in beer

For this boiled turkey recipe, it is better to use dark beer, but if you don’t have one, you can use light beer.

Ingredients

1 kg turkey;

0.1 kg olives;

0.4 liters of beer;

Spoon of flour;

A little oil;

Salt, pepper, dill.

Preparation

1. Place the turkey in a pan, boil until cooked, add any spices if desired, as in previous recipes.

2. Place the frying pan, turn on the stove, fry the flour in oil and add beer. Cook the sauce for 5 minutes.

3. Cut the olives into slices, pour into the sauce, add salt and pepper. Cook for another 2-3 minutes. At the end, add chopped dill.

4. Cut the boiled turkey into neat strips, place it on a dish and pour the sauce over it.

Recipe 9: Boiled Turkey with Leeks

The special feature of this boiled turkey dish is the sauce made from leeks and boiled eggs, which is poured over the finished dish. It includes enough a large number of mayonnaise, which, if necessary, can be replaced with natural yogurt or made completely with sour cream.

Ingredients

1 kg turkey meat;

Onion;

2 cloves of garlic;

0.2 kg sour cream;

Pickled cucumber;

A spoon of apple or wine vinegar;

Oil, salt.

Preparation

1. Boil the turkey meat with the onion and remove from the broth.

2. Finely chop the leek, add sour cream, mayonnaise, chopped garlic, pour in vinegar. Mix.

3. Boil the eggs, take out the yolks, knead and add to the sauce. Finely chop the whites or grate them and also add them to the sauce.

4. Place the boiled turkey and pour the sauce over it.

If you don’t need the broth after cooking the meat now, you can pour it into containers and freeze it. It is useful for sauces, fillings and even cooking soup. a quick fix.

To cook turkey, you can use any spices for chicken, pork, or beef. The bird goes well with them.

If you are not sure about the quality of the turkey, then it is better to cook it using the drain method. Bring to a boil, cook for 10 minutes, drain the broth. Pour fresh boiling water over the meat and cook according to the recipe.

Onions can be added to the broth without removing the skins. It will have a beneficial effect on the taste and color of the broth.

After finishing cooking, there is no need to immediately remove the meat from the broth. If it stands for half an hour, it will be juicier.

Turkey has begun to appear more and more often on our tables due to its availability - today you can buy turkey in almost any supermarket or market. In this article we will look at how to prepare turkey fillet dishes.

Turkey meat is a delicious dietary product. Fans of American cinema know that roast turkey is... traditional dish on Thanksgiving Day, but today turkey inspires more and more Russian people to culinary exploits. Turkey meat is famous for its dietary properties. It is rich in protein, vitamins and minerals, and its cholesterol content is minimal. Turkey meat gives a long-lasting feeling of fullness, is easily digestible and provides the body with calcium, potassium and iron, so it can be recommended for joint diseases and anemia. Turkey is a hypoallergenic product that is ideal for baby food. Turkey also contains more quantity sodium, which means you can use less salt when preparing it, which is especially important for those who are on a diet or have problems with blood pressure.

There are many recipes and ways to prepare tender turkey meat - you can fry it, stew it, bake it, make salads and sandwiches from it. For dietary nutrition, it is best to cook fillets in the oven. The best side dishes for turkey are rice, potatoes and vegetables. Turkey goes well with dry wine and herbs. Turkey's tender white meat makes an excellent base for almost any seasoning blend. Turkey fillet goes well with thyme, oregano, sage or basil. If you are using fresh herbs, it is best to chop them coarsely and insert them under the skin of the turkey. Cooked turkey keeps well in the refrigerator, and you can use the leftovers to make salads or burgers.

When we talk about turkey fillet, we primarily mean breasts. Turkey breasts tend to weigh significantly more chicken breasts- from 1 kg to 4.5 kg - so take this into account when you decide how much meat you need to buy. One turkey breast will feed two to four people, while two breasts will feed six or eight. The average size servings of turkey breast are about 150-200 g per person. If you're buying a fresh turkey, look for tender, pink breasts without any blemishes. Choose frozen turkey breasts that show no signs of freezer burn. Turkey fillets can be stored in the freezer for up to 9 months.

When using frozen turkey breasts, make sure they are completely thawed before cooking. If you try to cook a turkey from a frozen state, it will take an incredibly long time. Slow defrosting in the refrigerator is best method in this case. Typically, a completely frozen turkey breast will take about 24 hours to thaw in the refrigerator. Once thawed, the turkey can be refrigerated for several days before cooking. If you're short on time, defrost the turkey in the microwave or in a large bowl with cold water, replacing the water every half hour. Since defrosting at high temperatures(cold water bath and microwave) can stimulate bacterial growth, it is recommended to immediately cook meat thawed under such conditions.

Turkey fillet baked in the oven is not only very tasty, but also very healthy. This option is perfect for those who are watching their figure or trying to lose weight. Cooking turkey in the oven has its own characteristics, without knowledge of which it is difficult to prepare delicious, juicy dishes. The most common problem that housewives encounter when cooking turkey in the oven is dry meat. But following some simple nuances in preparing this type of meat will allow you to avoid dryness. Remember, the meat will be more juicy if you bake it in a sleeve, in foil or with fruits and vegetables. It is also important not to overdo it with the cooking time in the oven - as a rule, 20 minutes to 1 hour is enough, depending on the size of the fillet. When turkey is cooked properly, the meat is tender and juicy. If you're roasting a turkey breast in the oven, add thickly sliced ​​onions and potatoes for a great side dish that doesn't require any extra time.

Using a marinade makes the meat tender and flavorful. The marinade must be made at least an hour before you plan to cook the turkey. Use about 60ml of marinade for every 500g of turkey meat. Marinate meat for 1 to 3 hours before cooking. Once cooked, let the turkey sit at room temperature for 20 minutes, tented with foil. During this time, the juices from the turkey will seep into the meat. If you skip this important step, you may end up with dry meat.

Delicious turkey fillet dishes will help diversify your diet, so we advise you not to hesitate and cook the meat in a frying pan with aromatic spices.

Ingredients:
500 g turkey breast fillet,
1 small onion
1 clove of garlic,
1/2 teaspoon ground cinnamon,
1 teaspoon ground ginger,
1/4 teaspoon ground cloves,
2 tablespoons white vinegar,
1/2 teaspoon brown sugar,

salt and pepper to taste.

Preparation:
If the turkey breast is too thick, pound it with a meat mallet and place the fillet in a plastic bag. Each steak should be no thicker than 1.5 cm.
Mix chopped onion, minced garlic, spices, vinegar, sugar and vegetable oil in a container. Add turkey and marinate for 30 minutes. Remove excess garlic and onion before frying. Fry the turkey in a hot pan for 4-5 minutes on each side.

A multicooker not only helps you save time and effort when cooking, but also makes your dishes more healthy. Using a slow cooker, you will get tender, juicy meat that will retain all its nutritional properties.

Ingredients:
300 g turkey fillet,
130 g carrots,
120 g mushrooms,
80 g onion,
40 ml vegetable oil,
salt and spices.

Preparation:
Cut the meat, carrots and onions into cubes. Cut the mushrooms into 4 parts. Place everything in the multicooker, add oil, salt, spices and close the lid. Select the “Frying” program, set the timer for 40 minutes and start the program.

You can prepare a wonderful stew from turkey fillet and vegetables, which will be suitable at any time of the year.

Ingredients:
2 turkey breasts without skin,
2 onions,
1 stalk of celery,
2 carrots,
2 potatoes,
1 bell pepper,
3 cups chicken broth,
3 tablespoons flour,
2 tablespoons butter.

Preparation:
Melt the butter in a frying pan over medium heat. Add chopped onion and fry for a few minutes. Stir in carrots, celery and bell pepper, cut into cubes, and fry until done. Mix with diced potatoes and flour. Pour in chicken bouillon and season with marjoram. Add cubed turkey fillet and bring to a boil. Reduce temperature, cover and cook over low heat for 40 minutes.

Turkey prepared according to the following recipe is quite high in calories, so serve it with a dietary side dish, such as stewed vegetables or rice.

Turkey fillet with mushroom sauce

Ingredients:
4 turkey fillet steaks,
270 g champignons,
250 ml heavy cream,
3 tablespoons flour,
1 teaspoon garlic powder,
20 g butter,
1 tablespoon vegetable oil,
parsley,
salt to taste.

Preparation:
Mix flour, garlic powder and salt. Pour the mixture onto a flat dish and roll the fillets in it.
Melt the butter in a frying pan over medium heat. Fry the fillet for about 10 minutes on each side.
Remove the finished fillet, add vegetable oil and chopped mushrooms. Fry for about 10 minutes. Add cream, chopped parsley and cook for about 3-5 minutes until thickened. Pour the mushroom sauce over the turkey fillet and serve warm.

Turkey fillet dishes are perfect for an everyday family dinner or for a holiday table. We are sure that turkey fillet baked with prunes and mushrooms will become a worthy table decoration both on weekdays and on special occasions.

Turkey fillet baked with prunes and mushrooms

Ingredients:
500 g turkey fillet,
1 onion,
150 g mushrooms,
100 g pitted prunes,
2 cloves of garlic,
dried thyme,
lemon zest,
vegetable oil,
spices, salt and pepper.

Preparation:
Fry the chopped mushrooms for a few minutes in vegetable oil. Add chopped garlic, thyme, chopped onion and fry for about 8 minutes. Stir in chopped prunes.
Season the turkey fillet with salt and pepper and make a slit in the meat to create a pocket. Place the mushroom filling in the cavity, secure with toothpicks, wrap the meat in foil and bake in an oven preheated to 190 degrees for about 1 hour. During cooking, open the foil several times and pour the released juices over the meat. During the last 20 minutes, open the foil completely to allow the fillets to brown.

Ingredients:
1 turkey breast with skin (about 3 kg),
1 glass of dry white wine or broth,
3 cloves of garlic,
2 teaspoons dry mustard,
1 tablespoon dried rosemary,
1 tablespoon dried sage,
1 teaspoon dried thyme,
1 teaspoon ground black pepper,
2 teaspoons salt,
2 tablespoons vegetable oil,
2 tablespoons freshly squeezed lemon juice.

Preparation:
Preheat the oven to 160 degrees. Place turkey breast in baking dish. In a small bowl, mix pressed garlic, mustard, spices, salt, vegetable oil and lemon juice to make a paste. Carefully separate the skin from the meat and apply half of the paste directly to the meat. Spread the remaining paste evenly on the skin. Pour wine or broth into the mold.
Roast the turkey for 1 hour 40 minutes to 2 hours, until the skin is golden brown. If the skin browns excessively during cooking, cover the turkey loosely with aluminum foil.
When the turkey is done, cover it with foil and let it sit at room temperature for 15 minutes. Cut into slices and serve.

Turkey fillet in tomato sauce- a quick, tasty and economical dinner for the whole family. Serve the dish with boiled rice, mashed potatoes, fried potatoes or vegetables.

Turkey fillet in tomato sauce

Ingredients:
4 turkey fillet steaks (approximately 170 g each),
1 onion,
1 clove of garlic,
5 tomatoes
2 tablespoons vegetable oil,
1/2 teaspoon sugar,
salt and ground black pepper,
greenery.

Preparation:
Heat oil in a large skillet over medium heat. Sear the steaks on both sides, about 3 minutes on each side. Keep warm.
In the same skillet, sauté finely chopped onion and minced garlic until soft, about 5 minutes. Add chopped herbs, sugar, salt and pepper. Stir, bring to a boil and add turkey to the sauce. Reduce heat and cook for about 12 minutes.

Turkey fillet in foil is an excellent dish for those who are watching their weight and health. Turkey prepared according to this recipe turns out very juicy and contains a minimum of calories.

Ingredients:
600 g turkey breast fillet,
1 lemon,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground chili pepper,
1 teaspoon paprika,
1 teaspoon dried Provençal herbs,
2 tablespoons vegetable oil,
salt,
15 g butter.

Preparation:
Cut the fillet into portioned steaks. To prepare the marinade, mix lemon juice, spices and salt in a bowl. Place turkey in marinade and leave for 10 minutes at room temperature. Turn over and leave for another 10 minutes.
Place each piece in foil and place a small piece of butter on top to moisten the meat. Fold the edges of the foil and make an envelope.
Bake in an oven preheated to 180 degrees for 40 minutes. Uncover the foil and bake for another 10 minutes until golden brown.

If you have a small amount of turkey leftover, try making a unique Thai-style salad with it. Pineapple and curry give this salad an exotic touch.

Ingredients:
250 g turkey fillet,
50 g rice,
150 ml water or broth,
1 small pineapple (800 g),
1 orange,
green onions,
50 g mayonnaise,
150 g natural yogurt,
1 tablespoon curry powder,
1-2 tablespoons lemon juice,
2 tablespoons vegetable oil,
salt and pepper to taste.

Preparation:
Boil the rice in salted water and let it cool. Fry the turkey fillet in vegetable oil, adding salt and pepper to taste. Pour in water or broth, cover with a lid and simmer for 15-20 minutes. Let cool.
Peel the pineapple, remove the core and cut into slices. Peel the orange, remove the film from the segments and cut into pieces. Cut the turkey meat first into slices and then into thin strips.
Mix mayonnaise with yogurt, curry, lemon juice, salt and pepper. Place meat, pineapple, orange, rice and chopped onion in a salad bowl. Stir in sauce and serve.

Try cooking turkey fillet dishes and they will definitely become favorites on your menu. Take the suggested recipes as a basis and change them to your taste. You can stuff the turkey fillet, if it is baked in a piece, with finely chopped garlic cloves, or put vegetables along with the steak and wrap it in foil - in fact, there are a lot of options. Try and enjoy delicious and healthy food!