Both first and second courses are cooked from turkey breast.
Such meat is perfect for salads, pies and snacks. In addition, turkey breast is considered a dietary meat that does not contain cholesterol.
If it is improperly prepared, it will turn out to be overdried, tough and will lose all its beneficial properties. Make the dish juicy and tender will not be difficult.
Turkey Breast - General Cooking Principles
Defrost the turkey to warm water, changing it periodically.
Breast can be fried, braised, boiled, baked and smoked.
Turkey is better to cook no more than the time specified in the recipe. So it will be easier to keep its juiciness, and it will not dry out.
Before cooking, the meat should be thoroughly rinsed, rid of excess and dry.
Spices for cooking turkey breast can be added to any.
Before baking the breast is better divided into several parts.
When frying turkey fillet chops, do not forget to turn them over.
Rice turkey breast soup
Regular rice soup, cooked in turkey meat broth, is obtained as dietary as possible. Such a dish can be served even to small children.
430 g of turkey breast;
three medium potatoes;
half a glass of rice;
salt and pepper;
2 liters of water.
Wash the turkey and cut into large pieces.
Then put it in a saucepan and cover with water. Boil all 40 minutes. As soon as water boils, add salt.
Peel and chop the vegetables while the meat is being cooked. Potatoes and onions - diced, and carrots - straws.
Carrots and onions 40 minutes later, you can add to the meat. After a while, add the potatoes and the washed rice several times.
After adding all the vegetables, the soup will be cooked for another 15 minutes. Eight minutes before cooking, add the greens and pepper.
Serve ready soup in deep plates. If desired, you can add sour cream to the soup.
Turkey Breast with Canned Pineapples
In the dish all the ingredients are perfectly combined. Pineapples give the turkey a sweetish taste, and ginger adds a bit of bitterness.
two pieces of turkey fillet;
one can of chopped canned pineapples;
spoon of potato starch;
a pair of spoons of soy sauce;
half a glass of olive oil;
a pinch of ground ginger;
Breast cut into thin strips.
For the marinade, mix soy sauce, a little salt, pepper, half of the starch and olive oil in a bowl.
Soak the meat well with marinade.
On the remaining butter, fry the turkeys on both sides, 3 minutes each. Meat should turn white and redden.
Add pineapples and some water to the breast. Cover the pan with a lid and simmer for 15 minutes.
Mix 1/3 of the pineapple juice with water, starch and ginger. It should get a slightly thick sauce. Pour it into the pan and cook the turkey for another 5 minutes.
Serve hot with sauce poured on top.
Turkey Breast Salad
Simple and appetizing salad for a light dinner. Serve it preferably immediately after cooking.
240 g turkey breast;
1/4 of the cucumber;
one sweet pepper;
head of lettuce;
oil (olive or vegetable);
h. spoon of honey;
two sprigs of cilantro;
30 grams of peanuts;
spoon of soy sauce;
Mix together honey, soy sauce and pepper.
Put the sliced turkey breast in the mixture. Marinate for half an hour.
Sweet pepper and cucumber cut into strips. Pepper chop finely. Tear the lettuce leaves and place in a separate dish, add the same pepper and cucumber. Mix everything.
Fry the marinated turkey in butter to a ruddy color.
Add meat to the salad.
For dressing, mix together olive oil, juice, salt and pepper.
Sprinkle the ready salad on top with peanuts and cilantro.
Turkey breast, baked with potatoes and champignons in the oven
The dish is prepared from a minimum amount of ingredients, but the taste is extraordinary. It is better to cook it in the sleeve for roasting, it should be stewed in its own juice. Ingredients:
1 kg of turkey fillet;
100 g carrots;
six medium potatoes;
130 g onions;
320 g whole mushrooms.
Wash the meat and cut into small cubes.
Peel the potatoes and cut them into four pieces.
Grate carrots and chop the onion with a knife.
In a bowl, mix the turkey, onions, potatoes, carrots, butter, salt and pepper.
Put everything in a sleeve for baking, close it and make 2 small holes on top of the knife.
Cook everything in the oven at 180 degrees for no more than one hour.
Sprinkle with chopped fresh herbs before serving.
Juicy turkey breast cooked in a slow cooker
So that the meat does not turn out dry, it must first be rubbed with oil and greens. Breasts so prepared can be used for sandwiches.
550 g turkey breast;
half a glass of melted butter;
1/4 cup any white wine;
a teaspoon of paprika and salt;
three cloves of garlic.
Rinse the turkey fillet under normal running water.
In a separate bowl, mix the chopped garlic, wine, salt and melted butter. Instead of wine, apple juice is also suitable.
Pour a spoonful of sunflower oil into the bowl of the multicooker and place the breast there. Then fill the meat with a pre-cooked sauce.
Close the lid of your multicooker and set the “Quenching” mode. Cooking time set 1.5 hours.
After the signal, remove the meat from the equipment and let it cool slightly.
The cooled fillet can be cut into small slices and served on the table.
The dish will look very appetizing if you decorate it with whole apples or greens. You can also add a little sage or thyme.
Spicy turkey breast baked in foil
For lovers of spicy dishes cooked this way the turkey will have to taste. The more stuffed meat with garlic, the more delicious it will be. Cuts with a knife should be made deep and in each you need to push away a piece of garlic. Ingredients:
1.7 kg turkey breast fillets;
six cloves of garlic;
two tablespoons of spicy adjika;
two spoons of sunflower oil;
half a teaspoon of red pepper;
incomplete tablespoon of salt;
1.5 liters of water.
Pour water into large dishes and add salt there.
In this pickle, lower the breast without the skin and leave to marinate for 2.5 hours.
After the elapsed time, remove the meat from the water and dry it with a paper napkin.
Scoop the turkey with garlic and coat it with a mixture of adzhika, butter and pepper on all sides.
Wrap the breast in foil and put the cook in the oven, preheated to 180 degrees for half an hour.
After 30 minutes, turn off the oven and leave the turkey breast in it for another hour.
Cut the finished meat against the fibers and serve hot to the table. Vegetable salads and boiled potatoes will be perfectly combined with the dish.
Turkey Breast with Vegetables
The dish is perfect for people who watch the figure. A turkey with vegetables will not only be tasty, but also healthy. The meat is moderately piquant and aromatic.
1.3 kg turkey breast;
three heads of garlic;
small spoon of sweet paprika and turmeric;
two art. spoons of dried basil;
Bay leaves - to taste.
one and a half liters of water.
For juicy meat, put it in water mixed with salt and leave for at least three hours.
After pulling the breasts out of the water.
In order to stuff the breast with garlic, make deep cuts on it. Garlic is better to cut along.
Place parchment paper on the bottom of a deep tray. Put pepper, paprika, basil and turmeric on it. In a mixture of these seasonings roll, tightly pressing meat. Place a few bay leaves under the breast, and a few on it.
Around the turkey, arrange prunes scalded with boiling water, sliced potatoes, carrots and sprinkle them with the remaining spices. Pour the vegetables with one glass of water and sunflower oil. Cover everything tightly with foil.
Bake the breast with vegetables for 80 minutes. The temperature at the same time put 180 degrees. A few minutes before cooking, remove the foil from the oven.
Serve the dish, slicing the meat and putting vegetables to it. For a big holiday, so baked turkey breast would be a good hot dish.
Chops from turkey breast
The dish is cooked very quickly and is quite tender. For such a recipe will suit both fresh meat, and lain for a long time in the freezer. If the fillet is frozen, it must first be pulled out so that it is completely defrosted.
half a kilo of turkey breast;
80 g of any hard cheese;
breadcrumbs (home or store);
a couple tablespoons of vegetable oil;
a teaspoon of chicken seasoning and balsamic vinegar;
tablespoon of seasoning and soy sauce;
Pepper mix - to taste;
Cut the meat in thick and even layers.
Cover each chop in succession with a packet and beat them on both sides. They should almost double in size.
Mix for the marinade in a large bowl, garlic, vinegar, pepper, seasonings, soy sauce, salt and a spoonful of oil, passed through the garlic press.
Dip the marinade on both sides and put in the fridge for 16 hours.
After the elapsed time, prepare your batter for chops. Mix cheese grated through the smallest grater and breadcrumbs.
Each chop roll roll tightly, in batter.
Fry in a well-heated frying pan with butter each steak for at least 3 minutes.
Add sunflower oil to the pan as needed.
Chops can be served with salad, side dish or greens. For decoration next to them you can put sliced in half cherry tomatoes and quail eggs.
Turkey breast in lemon-honey marinade
The dish has a very pleasant sweet-sour taste.
a pound of breast;
two cloves of garlic;
1.5 Art. l Honey;
spoon of mustard; half a lemon;
a pair of tablespoons of olive oil;
pepper and salt.
Wash and dry the meat. Then rub it with salt, pepper and marinate for half an hour.
As soon as the meat is marinated, you can stuff it with garlic passed through the press. For this fillet will need to make several cuts.
Beat yolk with mustard, olive oil, lemon juice and honey. Mix well.
Liberally coat this mixture with turkey.
Preheat oven to 190 degrees. Breast put on a greased baking sheet and send to the oven.
Cook for 1 hour and 15 minutes, turning the meat periodically.
Sprinkle with greens before serving.
Turkey Breast - Tricks and Tips
- To make a turkey softer, you can beat it off beforehand.
- If you take fresh turkey meat, the dish will be even tastier.
- Frozen meat cooks longer than fresh.
- To make the breast better marinated, it must be pierced in several places with a knife. It is advisable to make cuts deep.
- It should be remembered that homemade breadcrumbs, unlike shop breading, make chops crispy and at the same time tender.
- You can cook the breast as you like: in foil, baking bag or bread crumbs.