To cook a tasty turkey, you don’t have to be a restaurant chef.
Enough to find some proven recipes and go to the kitchen!
Turkey meat is especially well combined with cream. With them it turns out tender, juicy and cooks much faster.
Such a dish will delight households not only on weekdays, but also on holidays. Prepare?
Turkey turkey in cream - general principles of cooking
A turkey in cream is stewed or baked. Most often for this is taken fillet from the breast or thigh. Turkey breast is different from chicken white meat. It is more tender and not so dry. The femoral part is more like beef, dark enough, juicy, has a pronounced taste and aroma. In one dish it is undesirable to use pieces from the thigh and breast, so the cooking time is different.
If the recipe of the dish does not indicate the fat content of the cream, then use any. Often the sauce requires diluting the product with water. It is advisable to do this with boiling water, so that when added to a hot dish there is no sudden temperature drop.
In addition to cream and turkey, onions, garlic, carrots, spices and herbs are also put into the dishes. The meat of this bird is especially well combined with cream and mushrooms. On the basis of this trio prepare a variety of festive and everyday dishes.
Recipe 1: Cream turkey in a frying pan
For cooking turkey cream with this recipe, you will need fillets from the breast or thighs. The dish is simple, does not require a variety of products. Cream use any fat content.
Ingredients
• 700 grams of turkey;
• 50 grams of cheese;
• 200 grams of cream;
• 1 spoonful of flour;
• salt, greens;
• some oil.
Cooking
1. Cut the washed and dried fillet into medium-sized pieces. Can be diced or straws.
2. Heat the oil in the pan until the smoke appears. 3. Sprinkle turkey flour.
4. Quickly fry the pieces of poultry until white, stir. As soon as the meat launches juice, reduce the heat to the very minimum, cover and simmer for 20 minutes.
5. If the juice evaporates ahead of time, then you can pour a little boiling water.
6. Pour the cream into the pan, cover and simmer another 15 minutes. We salt, we pepper.
7. Three cheese, put in a pan, let melt and turn off. Serve the ready turkey to the table, taste it with greens.
Recipe 2: Creamy Mushroom Turkey
A wonderful turkey dish in cream, which is especially good with mashed potatoes and buckwheat porridge. But even without a side dish it can also be served. Take fresh champignons for cooking birds, it is better to choose small mushrooms.
Ingredients
• 800 grams of turkey fillet;
• 400 grams of champignons;
• 1 onion;
• 50 grams of oil;
• 200 grams of cream above 20% fat;
• 200 grams of water;
• 2 cloves of garlic;
• salt pepper.
Cooking
1. Cut the onion into cubes, mushrooms into 4 parts. If they are too large, then 6-8 parts. It is important that the pieces are neat.
2. Heat in a frying pan 25 grams of butter, fry the pieces of mushrooms. As soon as all the liquid is evaporated, put the onion, fry until ruddy color.
3. Cut the turkey into cubes and fry in another pan with the addition of the remaining oil.
4. Combine the turkey with mushrooms.
5. Cream diluted with water, poured into the pan. If you want to get more sauce, you can add more cream with water.
6. Add spices, put chopped garlic, bring to a boil.
7. Put the minimum heat and simmer the dish until cooked. Approximately 15 minutes.
Recipe 3: Cream turkey in a slow cooker
This dish can be cooked from both fillet and bone pieces. The only thing that will change in cooking turkey with cream is time.
Ingredients
• 1 kg of turkey;
• 300 grams of cream; • 3 bulbs;
• 1 carrot;
• 30 grams of oil;
• spices, dill.
Cooking
1. Cut the onion in half rings, carrots into strips. In this recipe, it is better not to use the grater, we need fairly large pieces of vegetables.
2. Pour oil into a multicooker container, fry onions with carrots for 10-15 minutes.
3. We cut the turkey with arbitrary pieces, throw in the multicooker bowl.
4. Mix cream with a glass of boiling water, salt and pepper. To taste, you can add nutmeg, paprika.
5. Fill the sauce with turkey, mix the contents.
6. Close the lid and turn on the extinguishing program for 40 minutes. If a bird on the bone is used and the pieces are large enough, then stew it longer.
7. After the specified time has elapsed, open the slow cooker, pierce the bird pieces. If they are soft, add dill, close the lid and let the dish stand for 15 minutes so that it is saturated with the aroma of green.
Recipe 4: Creamy Vegetable Turkey
Unusual turkey goulash in cream. The dish turns out very rich, but at the same time light and low-calorie. Cream can be used low-fat, enough product with 10%. We use the fillet part of the bird from the thigh, it’s not so tasty from the breast.
Ingredients
• 800 grams of fillet;
• 1 large carrot;
• 2 bulbs;
• 50 ml of oil;
• 2 bell peppers;
• 1 tsp. seasonings for chicken;
• 300 grams of cream;
• 1 spoon of paprika with ground;
• salt.
Cooking
1. Cut the fillet into slices like goulash.
2. Pour the butter into the pan, heat up and throw the turkey, fry for 5 minutes.
3. Add the chopped onion rings, continue to cook.
4. After 2 minutes, put the carrots, which we rub large or cut into strips, fry all together.
5. Peppers are freed from the entrails, chop straws and send to the rest of the products.
6. Sprinkle the contents of the pan with seasoning for chicken. If it is not salty enough, then we fix this thing. There we pour ground paprika, which will give the finished dish a charming color. 7. Add the cream, cover and simmer the goulash for 30 minutes. The fire is minimal. Then you can try the bird, if necessary, extinguish more.
Recipe 5: Creamy turkey with broccoli and green peas
Another dietary dish of turkey in cream, which is also very easy to prepare. We take frozen vegetables for turkey.
Ingredients
• 500 grams of fillet;
• 250 grams of broccoli;
• 250 grams of peas;
• 250 grams of cream, you can low-fat;
• 1 onion;
• 1 carrot optional;
• 3 spoons of butter;
• salt, a mixture of peppers.
Cooking
1. Dice fillet, fry in hot oil until light crust.
2. Add the chopped onion, fry for another 2 minutes.
3. If you use carrots, then run after. It can simply be grated large. Fry vegetables with turkey for a couple of minutes.
4. Add the peas and broccoli. If the cabbage inflorescences are large, then they need to be cut into smaller pieces. Vegetables before laying in the pan can not defrost.
5. Pour in the cream, salt and pepper it, stir well and let it boil.
6. Reduce the fire, cover and simmer until ready. 20 minutes is enough.
Recipe 6: Creamy turkey in the oven
For this dish, you can use the fillet or pieces with bone. But the latter will have to be chopped with a hatchet so that they are not too large. The fatness of the cream does not matter. Use hard cheese.
Ingredients
• 700 grams of turkey;
• 0.5 tablespoons of mustard;
• 0.5 spoons of paprika;
• some oil;
• 200 grams of cream;
• salt pepper;
• 150 grams of cheese.
Cooking
1. Cut the turkey into slices. If fillet is used, the slices should be the size of a large egg. Pieces with a bone of approximately the same size or slightly larger.
2. Heat some oil in a frying pan, fry the pieces on both sides. You do not need to cook for a long time, literally 2 minutes.
3. We shift the bird into a greased baking dish. 4. Pour the cream into a bowl, add mustard, paprika, salt and pepper.
5. Three cheese, separate 2/3 and add this part to the cream sauce. Mix well and pour the prepared pieces.
6. On top of the dish we fall asleep with the remaining cheese.
7. We send the blank to the oven, which must be preheated to 190 degrees in advance.
8. Cooking a turkey in a creamy sauce for about half an hour. If the cheese starts to burn slightly ahead of time, then you can cover the shape with a piece of foil.
Recipe 7: Creamy turkey with potted potatoes
But what could be more delicious than cream turkey? Only pot-cooked turkey! A wonderful dish, near which you do not need to stand. Enough to lay the food in a pot and forget for an hour.
Ingredients
• 5 potatoes;
• 300 grams of turkey (fillet);
• 30 grams of butter;
• 1 onion;
• 200 grams of cream;
• spices.
Cooking
1. Peel the onions, cut them into rings and place them on the bottom of the pots.
2. Cut the turkey fillet into slices, fold over the onion.
3. Peel the potatoes, cut the tubers into arbitrary slices and fold them into pots.
4. Salt cream, pepper, spill in pots and add boiled water. It is necessary to add a liquid so much so that it reaches the hanger of the pots.
5. Put a piece of butter on top.
6. Cover the pots with a lid and send for an hour in the oven. Cooking at 180 degrees.
Recipe 8: Turkey Curry Cream with Almond Curry
The famous recipe for turkey curry. This dish is mentioned in the movie “Bridget Jones's Diary”. In addition to curry seasoning, almond nuts (whole) and cream of 20% fat are also needed. We use turkey steaks the size of a palm, the thickness of the pieces is about 2 cm.
Ingredients
• 4 turkey steaks;
• 200 grams of cream;
• 1 spoon of curry;
• 50 grams of almond;
• salt;
• 1 onion;
• 2 cloves of garlic;
• 30 grams of oil.
Cooking
1. Cut the onion with garlic, fry in butter until ruddy color. 2. Add cream, curry, salt, almonds and simmer for 2-3 minutes.
3. Wash the turkey steaks, dry them with a napkin, sprinkle with salt and pepper, then fry them in another pan until golden brown on both sides.
4. Put the fried pieces in the baking dish, pour the previously prepared cream sauce.
5. Send to the oven for 15 minutes and it's done! In the film, such a turkey was served with boiled rice, but any other side dish could be invented.
Turkey Cream - Tips and Tricks
• Do you need to fry the pieces until golden brown? You can simply roll the prepared slices in flour, and they will fry very quickly.
• Turkey dishes are especially fragrant if they are cooked on a mixture of vegetable and butter.
• Out of cream or just a little bit left? Replace with sour cream, add milk, in extreme cases, put a little mayonnaise. These products also go well with the bird and can partially replace each other.
• Overcooked garlic in cream has a specific taste and aroma. Therefore, it is better to add it at the end of cooking or pre-fry in oil.
• If you want to make a thick creamy sauce for turkey, you can take some flour, fry in a dry frying pan, dilute it with a small amount of cream and add to the dish. Better to do it closer to the end of cooking.
