Turkey with prunes: we eat a fruit bird! Cooking secrets and recipes of delicious turkey with prunes

Turkey with prunes: we eat a fruit bird! Cooking secrets and recipes of delicious turkey with prunes

Turkey - meat that gradually replaces everyone's favorite chicken.

This bird is also easy to prepare, but it has a completely different taste.

It can be cooked with any vegetables and spices, but turkey with prunes is especially successful.

Turkey with prunes - general principles of cooking

You can cook a turkey with prunes can be sliced ​​with a bone, whole or make various dishes on the basis of the fillet. Fillet is cut, like any other meat across the fiber. The main difficulty that may arise with turkey dishes is excessive dryness and stiffness of the meat, especially this happens with the sternum and when baking the whole carcass. Therefore, it is not recommended to cook the product in the oven at a temperature below 180.

A turkey loves marinades in all their manifestations. Regardless of the recipe, you can hold the pieces of meat in mayonnaise, soy sauce, sour cream. From this, their taste will only improve. Good brine fibers soften the usual water, for taste and aroma, you can add pepper, lemon zest, bay leaf.

Prunes before cooking in the oven, it is desirable to soak it so that it does not pick up moisture from the turkey during cooking. If the dish is stewed on the stove or in the slow cooker, then this step can be skipped. You can lay prunes whole or cut into pieces, it all depends on the recipe.

Turkey with prunes perfectly in harmony with a variety of vegetables, spices, herbs and sauces. If you need to fry the pieces before baking or stewing, then it is better to use butter and do it over high heat, in just a few minutes.

Recipe 1: Turkey with prunes, nuts and apples

To turkey with prunes turned out juicy and tender, it is first cooked in a sleeve for baking, and only then fried. If a large bird is used, it is advisable to soak the carcass in brine for at least 24 hours. But it is not desirable that its weight was more than 4-5 kg.


• turkey 3-4 kg;

• a glass of prunes; • half a cup of walnuts;

• 2 apples;

• 0.2 kg butter;

• pepper.

For brine:

• 3 liters of water;

• 0.13 kg of salt.


1. For brine, boil water with salt, cool and lay the carcass. If desired, you can add any spices, bay leaf, herbs.

2. Soak the prunes, chop them in halves, mix with chopped nuts randomly. Add the peeled and sliced ​​apples.

3. We take out the carcass from the brine, under the skin of the sternum lay salted and pepper oil.

4. Inside we put prunes with nuts and apples, no need to stitch.

5. Put the bird in the sleeve, tie the edges, make a puncture on the top and cook in the oven for 2 hours at 190 ° C.

6. We take out the bird, cut the sleeve, lubricate the carcass with the released oil and cook another hour, periodically pouring juices from the baking sheet to form an appetizing crust and the meat does not dry out.

Recipe 2: Turkey with prunes and raisins in a pot

Dishes in pots are distinguished by their simplicity and unpretentiousness, while pleasing the taste. And so that the turkey with prunes turned out to be fragrant, it is advisable to fry the pieces of meat in a pan.


• 600 gr. turkey meat;

• 0.05 kg of raisins;

• 0.1 kg of prunes;

• butter (can be vegetable);

• 0.5 cup sour cream;

• spices.


1. Meat should be cut into arbitrary slices.

2. Put the butter in the pan, heat up until a light haze appears and quickly fry the turkey until golden brown.

3. Soak the raisins with prunes, you can put them together, then drain the water, you do not need to squeeze the fruit.

4. Put the meat on the bottom of the pots, sprinkle with spices, raisins with prunes on top.

5. Spread sour cream, close the lids of the pots. Cooking in the oven for 80-90 minutes, depending on the size of the pieces.

To taste in this dish, you can add onions, carrots, pumpkin, zucchini. Potato raisins do not fit well.

Recipe 3: Turkey Fillet with Prunes and Wine

Pre-turkey prunes marinated in wine with soy sauce, which makes the taste more rich and harmonious. Preparing such meat under the foil. Ingredients

• fillet 0.7 kg;

• 200 gr. pitted prunes;

• 3-4 bulb bulbs;

• 2 carrots;

• 50 ml of red wine;

• 30 ml of soy sauce;

• spoon of any butter.


1. We cut the fillets into thin strips, fold them into a bowl, pour in a mixture of wine and soy sauce, mix well, cover and leave to marinate for several hours.

2. Clean and shred onions with not very thin half rings, carrots in cubes or straws.

3. Prunes need to soak in warm water, you can leave the fruit whole or divided into halves.

4. Grease the form with any fat or oil, put half of the chopped onion in it, pickle turkey on top, then prune and onion again.

5. Put the carrot sticks in one layer on top of the onion.

6. Cover with foil and send the oven for 1.5 hours. The optimum temperature for turkey is 180 ° C.

Recipe 4: Turkey with prunes

A simple dish of turkey with prunes, like everyone else, which are prepared using a slow cooker. Dietary meat can be prepared in the same way if you use pieces without skin and fat. You can use both fillets and meat on the bones, only by varying the cooking time.


• 0.7 kg turkey;

• 0.1 kg of prunes;

• onion;

• 4 spoons of soy sauce;

• 70 ml of water;

• Bulgarian pepper;

• salt, sugar.


1. First of all, chop the onion in small cubes, lay in a slow cooker. Then add soy sauce, water, 2 teaspoons of sugar and a little salt. Turn on the baking mode and prepare the sauce for 10 minutes.

2. Slice Bulgarian pepper into thin straws, put in the resulting sauce.

3. Add the washed and cut in half prunes.

4. Next we chop the turkey, put it in the slow cooker, close the lid, turn on the quenching mode and prepare an hour. If necessary, time can be added.

Recipe 5: Turkey with “Sissy” Prune

Unusually juicy turkey fillet with prunes. Cooked on a stove in a deep frying pan, you can use a stewpan or simmer after roasting in a small saucepan. Quenching is done in cream, fat content can be used any, at its discretion. Ingredients

• 0.5 kg fillet;

• 0.15 kg of prunes;

• bulb onion;

• flour for breading 2-3 spoons;

• spices;

• butter;

• dried dill;

• 0.2 liters of cream.


1. Pour some oil into the pan, send it to the included cooker.

2. Cut the fillet in a long straw, breaded in flour. To do this, just pour 2-3 tablespoons of meat and mix. You can do this right on the same platform, on which the meat was cut.

3. Now fry the breaded pieces in the pan at high heat. We take out in a bowl.

4. Fry the chopped onion in the same pan, not necessarily until cooked, slightly to light redness.

5. Spread the turkey back to the bow.

6. Add prunes, chopped prunes, spices, salt to your taste.

7. Pour in cream and stew under the lid for 25 minutes.

8. Add dried dill, turn off and let it brew for half an hour.

Recipe 6: Turkey with prunes and mushrooms in the oven

To cook this dish you will need a whole piece from the turkey breast. We will stuff it with stuffing of mushrooms and prunes. The dish with forest mushrooms is tastier and more aromatic, but you can also use familiar champignons. Prepare such a turkey with prunes in the oven, pre-wrapped in foil.


• 1 breast;

• 0.2 kg of mushrooms;

• 0.1 kg of prunes;

• garlic clove;

• pepper, salt;

• butter;

• mayonnaise spoon.


1. In mayonnaise add salt, ground pepper, chopped clove of garlic and mix everything thoroughly.

2. Cut the side of the breast in such a way as to make a large pocket. Rub meat from all sides with mayonnaise sauce, including inside. We set aside, if possible give marinate for 2-3 hours, the dish will only benefit from it.

3. Fry the mushrooms in the pan until half cooked, salt, cool and add the finely chopped prunes.

4. We fill the pocket with stuffing, we pin the hole with toothpicks, then the ends can be broken off so that they do not damage the foil.

5. Wrap in foil, put in shape. Put in the oven and bake for 1-1.5 hours at 190 ° C.

Recipe 7: Turkey with prunes and cheese

This dish is different from the usual rolls of turkey with prunes that cheese does not sprinkle on top, and laid inside. Due to this, a dry crust is not formed and an incredibly tender, melted filling is obtained. From the products listed below, 3 portions are obtained.


• 6 slices of fillet from the thigh or sternum;

• 18 prune stuff;

• 0.15 kg of cheese;

• pepper, salt;

• 50 gr. mayonnaise;

• A clove of garlic to taste.


1. Slices of meat slightly repulsed, salt, pepper, set aside.

2. Cut the cheese into 6 pieces, pre-steam the prunes and drain the water.

3. Put in each filet a piece of cheese and three prunes. Wrap in a straw, you can use a toothpick to fasten.

4. In mayonnaise squeeze a clove of garlic, salt and mix. Instead of garlic, you can use any spices, for example, for chicken. And you can put both.

5. Fold the rolls into the form, grease with mayonnaise and spices sauce, cook an hour in the oven at medium temperature.

Recipe 8: Turkey salad with grapes prune

Unusual turkey salad with prunes, which will be a real decoration of the table. Despite the name, there is no grape in it. You can use any boiled meat, white or from the thigh. Salad is stacked layers.


• 0.3 kg boiled meat;

• 0.15 kg of prunes;

• Fresh cucumber;

• 2 eggs;

• 0.2 kg of cheese;

• parsley leaves;

• Pitted olives for decoration.

For the sauce:

• 0.2 kg of mayonnaise;

• 50 ml of soy sauce.


1. Mayonnaise mix with soy sauce.

2. Cut the boiled turkey into cubes, put it on a flat dish in the first layer. Coat with mayonnaise.

3. Dice prunes, spread on top.

4. Boil eggs, three on a coarse grater on top of prunes. You can simply cut into cubes. We grease with mayonnaise.

5. Cut the cucumber finely, spread over the eggs, slightly grease.

6. Cheese and three and lay on the salad from all sides.

7. Cut the olives in half, lay them on top in the form of a bunch of grapes, put parsley leaves at the base.

Recipe 9: Turkey with prunes and potatoes

Simple dish to cook in the oven. For a turkey with prunes in this recipe, pieces on the bone, especially the wings, are perfect.


• 0.5 kg turkey;

• 0.7 kg of prunes;

• 2 bulbs;

• 2 tomatoes;

• 2-3 spoons of mayonnaise;

• salt.

For marinade:

• 1 spoon of ketchup;

• 2 spoons of soy sauce.


1. Cut the turkey into pieces, rub with a mixture of soy sauce and ketchup, set aside to marinate. While we cook vegetables.

2. Peel potatoes, cut into arbitrary slices, mix with salt. Onion shred half rings.

3. Put potatoes on a baking tray, chopped onion on top.

4. Pre-soaked prunes cut into cubes and spread on mayonnaise.

5. Cut the tomatoes into circles, fold them.

6. Spread the pieces of turkey and put in the oven for an hour.

Turkey Prune Turkey - Tricks and Tips

• Turkey meat is lean by itself, and often when baked the carcass is completely dry. To prevent this from happening, it is advisable to marinate the bird in advance, and put pieces of butter under the skin of the breast.

• If you managed to get a large turkey carcass from 6 kg and above, then you should not try to bake it whole. Under domestic conditions, it will be difficult to make really juicy and soft meat, as the sternum is rather dry. It is better to cut the carcass into pieces and cook other equally interesting and tasty dishes.

• If you do not like prunes or simply do not have it at hand, then you can replace it with dried apricots, raisins. The dish will get a slightly different taste and aroma, but no less interesting.

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