Turkey and Potato: A versatile dish for a festive table and family dinner. Ways to cook turkey with potatoes

Turkey and Potato: A versatile dish for a festive table and family dinner. Ways to cook turkey with potatoes

Turkey meat is considered lean, so the dishes from this bird are not only very tasty, but also healthy.

Turkey with potatoes is meat and side dish in one dish. It can be stewed or baked in the oven. Bake can be in the sleeve or foil.

Turkey and Potatoes - Basic Cooking Principles

For this dish you can take a whole carcass, and bake it whole or chopped into pieces. Especially tasty is the turkey with potatoes from the fillet of a bird. Cooking a turkey with potatoes is quite simple. To do this, take the turkey meat, cut it into portions, wash it, season the meat with salt, garlic or herbs and leave it for a while so that it is seasoned.

Potatoes are peeled and cut into arbitrary slices (depending on the method of preparation and recipe). In addition to potatoes, you can use other vegetables, such as sweet peppers, broccoli, mushrooms, onions or carrots. Prepared vegetables are put in a bowl, salted, seasoned with spices, add sour cream, mayonnaise or any other sauce, as well as finely chopped greens.

Vegetables are laid out on the bottom of the mold, and pieces of meat are laid out on top. Baked turkey with potatoes from 40 minutes to 2 hours. Cooking time depends on the size of the pieces of meat and the age of the bird.

The dish can be cooked in a slow cooker, meat cooked in this way is especially juicy and soft.

Recipe 1. Stewed turkey with potatoes


700 g turkey leg;

half a kilo of potatoes;

2 bulbs and carrots;

70 ml of vegetable oil;

a pinch of black peppercorns;

tsp spoon of spirits, barberry and salt;

2 bay leaves;

50 ml of soy sauce.

Method of preparation

1. Wash the turkey drum in cool water. With a knife, separate the meat from the bone, cut the pieces in half and spread it in a deep plate. Fill with soy sauce, mix and leave for half an hour. 2. Put the cauldron on the fire, pour vegetable oil and carefully lay out the pieces of turkey. Fry over high heat on each side for five minutes. Onions, carrots and potatoes are cleaned and rinsed. Cut the onion into half rings, and the carrot into small cubes.

3. Onions are sent to the cauldron, twist the fire, stir and fry for about five minutes. Add carrots to meat, mix, cover and cook for ten minutes.

4. Potatoes cut into small pieces and send it to the cauldron. We mix the contents, add cumin, black pepper peas, barberry berries and bay leaf. Salt, pour a glass of water, cover with a lid and simmer on low heat for half an hour. Arrange the ready turkey with potatoes on plates and serve with pickles or fresh vegetable salad.

Recipe 2. A turkey with french fries


800 g turkey fillet;

150 grams of parmesan;

6 potatoes;

50 g of mayonnaise;

large tomato;


50 ml of vegetable oil;

Salt and ground black pepper.

Method of preparation

1. Dry the turkey fillet with napkins, cut into small pieces and beat each with a hammer on both sides. Salt and pepper meat.

2. Send a wide frying pan to the fire, pour oil into it, put the beaten pieces of turkey fillet and lightly fry on both sides on low heat.

3. Peel the bulb, rinse and chop into small cubes. Onions fry until transparency in the pan, where the meat was fried.

4. Boil the potatoes in a uniform, cool, peel and cut into large circles. Washed tomato cut into rings. Cheese grate on a large segment grater.

5. Heat oven to 200 degrees. Form a little grease with butter and lay out layers: slices of turkey, fried onions, potatoes and tomatoes. Top with mayonnaise, sprinkle with cheese and send to the oven for half an hour.

Recipe 3. Turkey with potatoes and mushrooms in the oven


4 turkey steaks;

400 g of champignons;

8 potatoes;

four sweet peppers;


a small pack of mayonnaise;

spices and salt to taste.

Method of preparation

1. Steak my turkey, dry with a napkin, rub with spices and salt and leave to marinate for an hour.

2. Wash the peeled potatoes, cut into slices and rub each with salt. Rinse the pepper, remove the stalks, clean the seeds and cut into small cubes. Putting potatoes on the bottom of the baking dish. Put the steaks on it, sprinkle with diced pepper on top. Cut the lemon in half and sprinkle the juice of half a lemon on top of the pepper.

3. Mushrooms cut into plates and spread on pepper. Top generously pour with mayonnaise, salt and cover with foil.

4. The form is sent to the oven, preheated to two hundred degrees for an hour. Then remove the foil and check the readiness of the meat. If the fork enters the turkey freely, we can serve the dish.

Recipe 4. Turkey with potatoes and prunes in the oven


three turkey legs;

4 potatoes;

8 pieces prunes;

3 cloves of garlic;

80 ml of olive oil;

red onion;

rosemary and basil;

black pepper and salt.

Method of preparation

1. Wash turkey drumstick, pat dry and place in a bowl. Chop garlic chopped with garlic crushers for meat. Sprinkle spices with turkey, salt and olive oil and mix well with your hands. Leave in a cool place for an hour so that the meat is soaked with fragrant spices.

2. Peel potatoes, wash and chop large enough. Red onions clean and cut into half rings. Prune well rinsed. Cover the baking sheet with foil so that the edges peeking over the sides of the baking sheet. Marinated turkey drumsticks lay out on the bottom, between the meat spread out sliced ​​potatoes.

3. On the meat with potatoes evenly spread onions and prunes. Cover with foil on top, and tightly seal the edges together. Send the turkey and potatoes to a preheated oven at 200 degrees for 50 minutes. After this time, remove the top layer of foil and put in the oven for another quarter of an hour to brown the dish. Serve the turkey with potatoes with pickles.

Recipe 5. Turkey turkey with foil


6 turkey drumsticks;

5 pieces. potatoes;

30 g of mustard;

salt, hops-suneli, ground black pepper, paprika and basil.

Method of preparation

1. Wash turkey drumsticks, dry them with napkins and place them in a deep bowl. Season the meat with spices, coat with mustard.

2. Peel the potatoes, cut into small cubes and pour them to the turkey and mix well. Leave the meat and potatoes marinate for a couple of hours in the fridge.

3. Cover the baking sheet with foil, spread the marinated meat with vegetables on it. Cover the top with a piece of foil and wrap the edges. Heat the oven to 200 degrees and bake the turkey for about an hour. Then remove the foil from the top and brown the meat in the oven for another quarter of an hour. Serve can be a la carte, or in a common dish.

Recipe 6. Turkey with mozzarella and potatoes in the oven


four turkey legs;

two bell peppers and onions;

a kilo of potatoes;

4 cloves of garlic;

150 g of mozzarella;

4 tbsp. spoons of ketchup;

40 ml of mustard;

100 grams of olive oil;

spices for potatoes and chicken;

salt, pepper and herbs.

Method of preparation

1. Rinse the sweet pepper, clean the seeds, cut into small cubes and lay out in a deep plate. Green leaves are picked, finely chopped with a knife and pour it to the pepper. Mozzarella cut into small cubes. Peel the garlic and chop it very finely with a knife. Shredded cheese and garlic are sent to a bowl of pepper and mix.

2. Wash the turkey drumstick, dry it with napkins and rub it with spices for chicken and salt. In the lower leg, we make several cuts near the bone and put a mixture of mozzarella and sweet pepper in them. Put the legs aside for half an hour.

3. Peel the potatoes, cut them into fairly large circles and spread them into a form.

4. Ketchup mix with mustard and rub this mixture of the leg. Onions are peeled and cut into half rings. Add it to the potatoes and mix. Salt, sprinkle with spices for potatoes, pour olive oil. Spread turkey on top. Cover with foil on top and ship for 35 minutes. in the preheated oven. After this time, we remove the foil and bake for another quarter of an hour.

Recipe 7. Turkey with potatoes in a slow cooker


per kilo of turkey and potatoes;

2 pcs. onions, carrots, bell peppers and tomatoes;

Bay leaf;


salt and black pepper;


Method of preparation

1. Cut the turkey into portions, wash and dry with napkins. Peel potatoes and cut into small cubes. Rinse the Bulgarian pepper, scrub the seeds. Washed tomatoes and finely chop peppers. Peel the onions and chop into small cubes. Grate carrots on a large segment of the grater.

2. Put the turkey in a slow cooker, put carrots, onions, tomatoes, bell peppers and potatoes on top. Salt, pepper, add spicy herbs and bay leaf. Pour boiling water over everything so that the water covers the potatoes.

3. Close the multicooker lid. Turn on the mode “Quenching” and cook for half an hour. Serve the turkey with potatoes with a salad of fresh vegetables or pickles.

Recipe 8. Turkey with Potted Potatoes


250 g turkey fillet;

400 g potatoes;

100 g onions and carrots;

50 g of vegetable oil;

half a liter of milk;

salt and pepper.

Method of preparation

1. Wash the turkey fillets, dry them and cut them into small pieces. Onion peel, cut into four parts and chop. Peeled carrots coarsely grate. Peel potatoes, wash and cut them into small pieces.

2. Put the pan on the fire, pour the butter and fry the turkey fillet in it until golden brown. Add onions and carrots to meat. Continue to fry until the vegetables are soft.

3. Put the roasted turkey with vegetables on the bottom of the pots. Put potatoes on top. Pour milk in half pots. Cover them with lids and put in the oven. Set the temperature to 200 degrees and bake for 40 minutes. Serve the turkey with potatoes right in the pots, or lay out the contents on a plate.

Turkey with potatoes - secrets and tricks from chefs

  • Do not use frozen turkey for cooking. Chilled or fresh meat will be more juicy and tender.
  • To keep turkey meat dry, it should be cooked at a temperature of at least 180 degrees.
  • If you pre-marinated a turkey, rinse it, as salt, sugar or herbs remaining on the skin will burn when baking. Remove the turkey from the refrigerator at least one hour before cooking, only in this case the meat will be soft and juicy.
  • Turkey readiness is checked with a fork or a thick needle. It is necessary to pierce the thickest place. If the bird is released from the blood liquid, then the meat is not ready.
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