Steamed turkey dishes have a pleasant taste, are easy to digest and are very nutritious.
Depending on the characteristics of cooking, the finished dish can be both dietary and sufficiently high in calories; both neutral and savory.
Steamed turkey will always be juicy and soft, if you do not save on the quality of ingredients and cook it according to the rules.
Steamed turkey - possible ingredients
To prepare the finished dish are used:
Turkey (meat and offal).
Carrot.
Broccoli.
Cabbage.
Corn.
Tomatoes
Potatoes.
Zucchini.
Celery, root or leaves.
Parsley.
Butter.
Yogurt.
Stale white bread or roll.
Millet.
Fat.
Ground crackers.
Milk.
Wine.
Raisins.
Fig.
Mushrooms
Eggs
Salt.
Paprika.
Lemon, apples.
Mustard.
Steamed turkey cooking principles
Turkey is cut depending on further processing.
To prepare steamed turkey, any part of the carcass, filet and offal are used.
The most delicious meat is brisket. This part of the carcass is cooked at a low temperature, with the weakest boiling. Steamed turkey meat is more juicy and rich in minerals.
Before cooking, the meat must be washed in cold water. You can dry it with a paper towel.
Vegetables are cleaned, washed, dried.
Cutting vegetables is carried out depending on the recipe.
Recipe 1. Steamed turkey with sauce
For the preparation is best to use the filet part of the carcass. Ready meal low-calorie, nutritious. Thick savory sauce will give it a pleasant taste.
Ingredients:
Turkey loin - 1/2 kg.
Carrot - 550
Celery root - 300 g
Peasant oil - 15 g.
To prepare the sauce:
Fat-free yogurt - 25 g.
Fresh lemon juice - 25 g.
Mustard Dijon - 1/2 a spoon.
1-2 tbsp. spoons of greens, finely chopped.
Salt to taste.
A mixture of peppers.
Cooking Method: Peel carrots and celery, cut into thin slices. You can use a vegetable cutter.
Turkey divided into pieces of 2-3 cm. You can cut into cubes.
Load half of the vegetables in a double boiler and place the turkey on top.
Cover the turkey with the remaining vegetables.
Salt, pepper, put the butter.
Cover and cook for 35 minutes.
In a large bowl, beat all the ingredients for the sauce.
Pour the prepared sauce in a separate bowl and cool.
Serve sauce to cooked steamed turkey.
Recipe 2. Steamed turkey with vegetables in a slow cooker
The dish is suitable for every day. Vegetables give the turkey a specific and pleasant taste. Can be cooked using fresh or frozen vegetables. The finished dish, thanks to vegetables, is juicy, so it does not need to use sauce. It is low-calorie and is ideal for those who do not want to put on weight.
Ingredients:
Turkey (preferably fillet) - 300 g
Broccoli (fresh or frozen) - 120 g
Cauliflower (fresh or frozen) - 120 g
Corn (fresh or canned) - 70 g.
Water - 2 liters.
Salt, paprika.
Cooking Method:
Wash turkey meat, finely chop.
Pour water into the multicooker bowl in the amount indicated above, put a steamer (container) on top.
In a steamer, put layers of fillet, broccoli, cauliflower, corn, beans.
Sprinkle with salt and spices.
Close the lid, select the “Steamed” program.
Set the cooking time to 25 minutes.
Start the multicooker with the “Start” button.
When the cooking time is over, no need to rush to open the lid. Let the meat infuse a little, absorb vegetable juices.
Recipe 3. Steamed turkey with tomatoes
Using a large amount of tomatoes will make the steamed turkey taste special. The turkey will be juicy, light, low-calorie. Meat soaked in tomato juice and onions with spices, can not help but like, it will easily become a favorite dish.
Ingredients:
Turkey flesh - 800
Bay leaf.
Medium bulb - one. Tomatoes - 3 pieces.
Salt to taste.
Water - 500 g
Vinegar - 1 tbsp. spoon.
A mixture of peppers.
Cooking Method:
Prepare a small amount of solution: mix water and vinegar.
Cut the peeled onion into half rings.
Put the chopped onion in the vinegar solution.
Wash turkey meat thoroughly. Put on a cutting board and cut into large cubes.
Soak the meat with the onions and mix.
Salt, pepper, mix. Add bay leaf.
Tomatoes cut, like on a salad.
Put meat in a steamer along with onion and vinegar.
Put tomatoes on the meat.
Cooking time - 75 minutes.
Recipe 4. Steamed turkey
Steamed turkey meat and fresh vegetables are the perfect combination of products. A turkey with lots of vegetables makes the dish very light, dietary, low-calorie. And the use of wine will give the taste of turkey a couple Caucasian shade.
Ingredients:
Prepared turkey meat - 1 kg.
Onions - 7-8 heads.
Ripe red tomatoes - 4-5 pieces.
Wine - 500 g
Parsley, dill, celery - 50 g
A mixture of sweet peppers.
Lemon - 1/2 pieces.
Cooking Method:
Cut the meat into several pieces, beat off a little with a wooden hammer.
Salt, sprinkle with red and black pepper.
Onions cut rings.
Cut the tomatoes like a salad.
Finely chop the herbs (parsley, dill).
Squeeze the juice from the lemon.
In a large saucepan, mix the meat, onions, herbs and tomatoes.
Pour lemon juice into the meat pan. Add wine. Leave for half an hour.
Pour the meat with vegetables in the double boiler.
Cooking time 75-80 minutes.
The original dish is stewed turkey in Georgian. But for those who do not want to eat fried foods, turkey in Georgian is no worse for steaming.
Recipe 5. Steamed turkey with rice and raisins
Simple dish with rice and raisins. These two ingredients are often cooked together. They give the dish a sweet-sour taste. A gutted turkey carcass weighing not more than 1 kg is used.
Ingredients: Turkey carcass - 0.9 kg.
Rice - 3/4 cup.
Country butter cream - 45-50 years.
Raisin - 50 g
Eggs - 3 pieces.
Cooking salt.
Cooking Method:
Wash the turkey, salt the top of the carcass and the inside.
Boiled washed rice and cool.
Raisin hold a few minutes in warm water.
Oil soften and mix with rice.
In rice add raisins, eggs.
Stir the filling carefully.
Fill the carcass with the mixture.
Cooked carcass steamed for 70 minutes.
After cooking, the turkey is cut in small portions along with rice filling. Served with vegetables.
Recipe 6. Steamed turkey (pouring)
Difficult dish that requires patience and attention from the hostess. In cooking is used not only meat, but also offal.
Ingredients:
Turkey (carcass) - 1 kg.
Carrots - 2 roots.
Parsley (root) - 1 pc.
Dried porcini mushrooms - 8 pieces.
For filling:
Wheat white bread - 200-250 years.
Milk 1% - 1 cup.
Onions - 2 heads.
Eggs are small - 2 pcs.
Table salt, a mixture of peppers.
Broth - 500 g
Cooking Method:
Remove from the carcass stomach, heart, liver and cook them.
Gutted turkey cut in half.
Remove the bones from the half, remove the flesh from the wing and thigh.
Boil the broth from the bones.
Remove the crust from white wheat bread and soak it in milk.
Chop onions and lightly fry.
Cook the mushrooms.
Dice carrots.
Grind the parsley root.
Prepare the filling:
Cooked stomach, heart, liver, as well as meat cut from turkey bones are mixed with wheat bread, soaked in milk, and fried onions.
The resulting billet is ground in a meat grinder. Diligently pounded.
Eggs are added to the mixture, broth is added. Everything is salted, peppered, mixed.
The previously prepared layer of turkey, position down the skin, fill with filling.
Roll up the roll, sew up the ends, tie up all the threads and put in a container for cooking.
To rolls add previously chopped carrots, parsley, mushrooms.
Salt and steam until the meat is soft (70-80 minutes). A zalivanese is best served with rice.
Recipe 7. Turkey steamed eggs and millet
For cooking steamed turkey, the flesh of the carcass is used, which must be cut into small pieces. The combination of meat and millet porridge will make the taste of the finished dish original. Steamed turkey breasts - nourishing and high in calories.
Ingredients:
Turkey - 650 g.
Millet - 3/4 cup.
Ground bread - 1/2 cup.
Onion - 1.5 pcs.
Salt.
Cooking Method:
Cook from the washed millet porridge. Put to cool.
In a prepared turkey carcass, cut off the meat from the bones.
Cut the meat into pieces, mix with salt.
Chop the onion.
Mix meat with millet porridge, onions and grind twice.
The resulting stuffing mix well.
The mass is divided into portions and form flat oval cutlets (slices).
Rubbing bread in breadcrumbs, put it on the form.
Cooking time - 25-30 minutes.
Recipe 8. Steamed turkey with white sauce
Suitable for a large company, since you can feed 10-12 guests with a ready dish. The dish contains many ingredients that turn it into a small masterpiece. The sauce will make it even more special.
Ingredients:
Turkey carcass - 1 pc.
Long rice - 200 g
Any mushrooms - 3-4 pieces.
Offal turkey.
Stuffing veal - 150 g
Salo - 1 thin slice.
Onions - 1 pc.
Carrots - 1 pc.
Raisin light - 25 g.
Green small apple - 1 pc.
Slices without a crust (white bread) - 2 pcs.
Chicken Egg - 2 pcs.
Low-fat milk - 1 cup.
Lemon - juice + grated zest.
A mixture of peppers.
Salt.
Parsley greens.
Cooking Method:
Prepare offal in advance.
Finely chop and steam cook.
Grind onions and carrots. Add to the giblets.
Add rice.
Fat chop noodles and add to the giblets.
Add ground beef.
Grate an apple.
Introduce the apple and raisins into the cooking offal.
Remove from heat.
Sprinkle with parsley (chopped), salt, pepper.
Fill the turkey (abdomen) with the prepared mass and fix (sew). Put on a set grid of pots with boiling water.
Close the lid. Cook a couple of hours.
Remove the turkey, remove the thread.
Stuffing carefully choose.
Meat cut and distribute into pieces.
Season each serving with hot sauce before serving.
Put the stuffing sprinkled with parsley on the meat platter.
Cooking sauce:
Warm up flour with butter to yellowish color
Dilute broth (chilled and skim). After boiling remove from heat.
Beat yolk in milk.
Season with whipped yolk.
Salt to taste.
Add lemon juice and zest.
Recipe 9. Steamed turkey (cutlets with vegetables)
The combination of tender meat and favorite vegetables will give the cutlets a savory taste. They want to cook often. It is advisable to place each cutlet in cooking in separate silicone tins.
Ingredients:
Turkey - 400 g
Crimean sweet onion - 1 pc.
Bulgarian pepper - 1 pc.
Egg - 1 pc.
Potatoes - 1 pc.
Zucchini - 1 pc.
Flour - 2 tbsp. spoons.
Skimmed milk - 1 cup.
Bun -2 slices.
Paprika, salt.
Cooking Method:
Peel the onions, potatoes, zucchini and carrots.
Grate the vegetables on a coarse grater.
Pepper finely chopped.
In the milk soak a bun.
Grind turkey meat.
Mix the minced meat with grated vegetables and bell pepper.
Add the egg, flour and muffin soaked in milk.
Sprinkle mince with salt and paprika. Stir well.
Fill the forms with minced meat and place on the steamer.
Water boiler to fill with water until the first designation
Cook the dish 60 minutes.
Ready cutlets are served with a salad of fresh vegetables.
Recipe 10. Steamed turkey fillet (in a lemon-mustard marinade)
Steamed turkey fillet steamed in spices is tender and savory. Preparing easy and fast. Steamed turkey is especially tasty with a vegetable salad.
Ingredients:
Turkey loin
Marinade.
For the marinade:
Lemon juice - 2 tbsp. spoons.
Mustard - 1 tsp
Ginger pounded - pinch.
Cooking Method:
We cut the turkey fillet into small pieces. Maintain fillets for at least two hours in marinade.
We fill the steam cooker with water. Water below the grate 2-3 cm.
Install the grid.
Put the pieces of fillet on the grid.
Cooking time - 30-40 minutes.
Steamed turkey - tricks and tips
- Meat must be removed from the refrigerator beforehand, because before cooking it must be at room temperature.
- To make steamed turkey fillet juicy and fragrant, you can pre-pickle it. Large pieces stuffed with garlic cloves.
- Before cooking, carcass a turkey can be rubbed with spices both inside and out. Sprinkle olive oil on the carcass.
- It is always advisable to discard meat before cooking. This will shorten the cooking time, and steamed turkey meat will be soft and tender.
- Frozen vegetables can be used to cook steamed turkey.
- Greens should be added at the very end of cooking, literally a minute before it is finished.
- When making minced meat, too much of a mass can be diluted by pouring some milk.
- In the process of cooking, use only wooden spoons and spatulas.
- Steamed turkey is cooked in a double boiler, multi-cooker. And better - in a homemade steamer: a saucepan with a lid and a sieve or grate. In this double boiler, you can cook a large steamed turkey carcass.
