Turkey meat is not often found on our tables, and in fact there is much more benefit in it than in the same chicken. In addition, it is superior in taste to the meat of any bird.
Potted turkey in the oven - basic cooking principles
To prepare a turkey in a pot, you can use any parts of the bird, but it is better to take the breast or fillet, since it is easier to cut it into small pieces.
Turkey has almost no fat, so meat is often dry. It is easy to fix with the help of marinade, which is prepared on the basis of lemon juice, sour cream or mayonnaise. Marinate a turkey for at least half an hour. Before cooking, rinse the meat so that the marinade does not burn.
To make the meat soft and tender, it is slightly beaten off, wrapped with cling film.
Turkey meat is combined with almost any set of spices, so you can safely experiment.
In pots, turkey is cooked with vegetables, mushrooms, cereals, or simply stewed with spices.
Meat in pots lay raw, or pre-fry it until half cooked.
Recipe 1. Potted turkey in the oven
Ingredients
10 g of parsley and dill;
10 ml of nonfat natural yogurt;
700 g turkey fillet;
salt;
5 g of mustard;
10 g of seasonings;
garlic - three cloves.
Method of preparation
1. Wash the turkey fillet under the tap, dry it with a napkin and cut into layers, two centimeters thick. Put the meat in a bowl, salt and season with pepper.
2. Fat-free yogurt mixed with spices and mustard. Add the filling in the fillet and mix with your hands. Leave the meat to marinate for half an hour.
3. Rinse the greens and dry. Garlic cloves clean from husk. Greens and garlic finely crumbled.
4. We put all the ingredients in a clean earthen pot in layers: pickled turkey, garlic, turkey, greens. 5. Cover the pots with foil and send to the oven. Turn it on at 180C and cook meat for forty minutes. Served with any side dish.
Recipe 2. A turkey with potatoes in the oven
Ingredients
750 g turkey thighs;
ground black pepper;
800 g of potatoes;
salt;
200 g carrots;
five sprigs of parsley;
ten cherry tomatoes;
five ladle broth;
100 g leeks;
two art. spoons of butter;
five cloves of garlic;
ten pieces prunes.
Method of preparation
1. Wash the thigh of a turkey, cut a bone out of it, place it in a saucepan, pour it with filtered water and cook the broth. Cut the flesh of the turkey into small pieces.
2. Dissolve the butter in the pan, put the turkey pieces into it and fry the meat until rosy, pepper and salt. We shift the meat on a plate.
3. Carrot clean, wash and finely crumbled. Leek shred rings. Put the carrots in the pan, with the remaining fat from roasting meat, and fry until soft.
4. Peel the potatoes, wash and cut into large pieces. Prune wash and cut into strips.
5. Put on the bottom of each clay pot on the bay leaf. Then we spread the roasted turkey. On top of the meat, spread the potatoes, vegetable roast, prunes, leek rings, finely chopped garlic and cherry tomatoes in equal parts.
6. Salt broth and pour into each pot in a ladle. Cover with lids and send in a cold oven. Turn it on at 180C and cook for half an hour. Before serving, sprinkle with chopped parsley.
Recipe 3. A turkey in a pot in the oven with porcini mushrooms
Ingredients
a mixture of peppers;
white mushrooms - 300 g;
turkey fillet - half a kilo;
salt;
tomatoes - 300 g;
onion - 200 g
Method of preparation
1. We clean the onion, rinse and shred thin feathers.
2. My tomatoes, wipe with a napkin, cut the stem and chop the tomatoes into slices.
3. Wash the turkey fillet under the tap and cut into small chunks. 4. Porcini mushrooms clean, wash, recline in a colander and leave to glass all the liquid. Then cut them into slices.
5. At the bottom of the ceramic pot lay out chopped onions.
6. Put the white mushrooms over the onion.
7. Next layer lay the turkey meat. Season everything with salt and pepper mixture.
8. Spread slices of tomatoes on top of the meat.
9. Cover the pot with a lid and put it in the oven. Set the temperature to 180C and simmer for half an hour.
Recipe 4. Turkey with Potatoes and Cheese in Pots
Ingredients
700 g turkey breast;
salt;
half a kilo of potatoes;
ten black peppercorns;
200 g of honey agaric;
ground black and red pepper;
carrot;
sour cream - 60 g;
Parmesan - 100 g;
parsley and dill;
onion head;
olive oil;
garlic - two cloves.
Method of preparation
1. Wash turkey breast and slice it. Peel and wash the potatoes, onions and carrots. Honey mushrooms clean and wash. Cut the large mushrooms in half.
2. Grind carrots with a grater into large chips. Rinse greens and finely crumble. Shred the bulb with thin feathers.
3. Put the onion in the heated olive oil and fry it until transparent, then add the grated carrots, season with a mixture of salt and pepper, continue to stew the vegetables until soft. At the end, add finely chopped greens.
4. Potatoes cut into the same slices as the meat. Salt and pepper mushrooms, turkey and potatoes.
5. Put turkey on the bottom of the pot, roast carrots with greens on top, put a couple of black peppercorns, mushrooms and potatoes.
6. Slightly dilute sour cream with water, squeeze the garlic into the mixture and season with ground red pepper. Stir. Fill the sauce with the resulting sauce.
7. Put in the oven. Turn it on at 200C and simmer for an hour. At the end sprinkle with grated parmesan. Serve the turkey with fresh black bread.
Recipe 5. Turkey in a pot with buckwheat
Ingredients
300 g turkey breast; sea salt;
bulb;
ground pepper;
a glass of buckwheat;
clove of garlic;
80 g sour cream;
100 ml of milk;
30 g of mayonnaise.
Method of preparation
1. Rinse the buckwheat. Put in a saucepan and fill with water for a glass of buckwheat with two glasses of boiled water. Salt and put on the stove. When the contents begin to boil, reduce the heat and simmer for another 20 minutes.
2. Wash the turkey fillet, dip it in a napkin and cut into small chunks. Peel the onion and chop it into thin quarter rings. Heat the vegetable oil in the pan, put the meat and onions in it and fry until golden brown. Season with pepper and salt.
3. In two pots spread equally buckwheat and turkey. Pour two spoons of milk into each.
4. Combine sour cream with mayonnaise, season with pepper and salt. Add finely chopped garlic and mix well. Spread the sauce in the pots. Put them in the oven, covered with lids. Cook for half an hour at 180 degrees.
Recipe 6. Turkey in a Pot with Vegetables and Rice
Ingredients
300 g turkey breast;
two carnation buds;
rice - 100 g;
small carrot;
two bay leaves;
bulb;
salt;
greenery;
100 g green and red bell peppers;
celery stalk.
Method of preparation
1. Place the turkey breast in a saucepan, pour drinking water on it and boil it on low heat for forty minutes.
2. Vegetables clean and wash. Shred onions with thin feathers. Carrot crumbled thin bars. Celery cut into small pieces. Lightly roast vegetables in a dry frying pan.
3. Remove the breast from the pan. Strain the broth.
4. Vegetables are transferred to a saucepan and filled with a small amount of broth. Add a bay leaf and a clove. Pepper and salt. Cook the vegetables for 20 minutes.
5. Boil rice in the remaining broth, rinsing it thoroughly beforehand.
6. Cut the turkey into chunks and place in a pot. Top lay the boiled vegetables and rice. Fill with broth and set in an oven preheated to 180C for ten minutes.
Recipe 7. Turkey with potatoes in the “Chanahi” oven
Ingredients
hops suneli;
eggplant;
salt;
turkey thigh fillet - 300 g;
ground pepper;
two cloves of garlic;
frozen young beans - 150 g;
two fresh tomatoes;
three potatoes;
bulb;
carrot.
Method of preparation
1. Clean the chives from the peels and finely crumble. Spread green beans in pots and sprinkle with chopped garlic, lightly salt.
2. Eggplant cut into small cubes, salt and leave for half an hour, then wash, squeeze and arrange in pots. Season hops-suneli.
3. Cut the turkey fillet into slices and lay it over the eggplants. Season with pepper and salt.
4. Clean the potatoes and carrots and wash them. The potatoes are diced and the carrots are thin stripes. Put the vegetables in pots.
5. Cut the tomatoes into circles and place them in pots. Pour into each approximately one third of a glass of vegetable or meat broth. Cover with lids and bake for two hours in the oven at 150C. Stir the finished dish and sprinkle with finely chopped cilantro.
Potted Turkey - Tips and Tricks
- Get the turkey out of the refrigerator about an hour before cooking so that the meat is juicy and soft.
- To make a turkey tasty, marinate it. As a marinade you can use wine, lemon juice, sour cream, mayonnaise and spices.
- If you do not want to pickle, you can rub the meat with a mixture of olive oil with salt and spices.
- You can serve the dish right in the pots, or by putting it on a plate.
