Turkey meat is as good and nutritious as beef, while being more tender and dietary. In addition, the cost of turkey is lower than the cost of beef. Yes, and it is preparing faster. For this reason, many housewives prefer to cook turkey dishes when they want to feed the family with something meat, without spending a lot of money and effort on cooking.
Cooking Features
There is a frying pan in almost any house, and it is on it that many hostesses prefer to cook dishes in a hurry. However, not all of them decide to use a frying pan for cooking turkey meat, fearing that with this method of cooking it will come out dry and tasteless. But this can be avoided if you know a few important points.
- You can fry the turkey breast and shank with slices. It is only important that the meat is fresh. Avoid acquiring meat that has lost its elasticity, is slippery, smells unpleasant and has too yellow fat.
- Fresh or chilled turkey meat is preferable to frozen. If you still need to use frozen food, you need to get the turkey out of the freezer in advance, since a lot of time is required for thawing: first, the meat should be completely thawed in the refrigerator, then warm up a little at room temperature. If a sharp drop in temperature occurs, the poultry meat will lose juiciness, and even the best recipe will not help to make a truly tasty dish of it.
- In order for the meat of the turkey to turn out soft and juicy in the pan, it is best to stew it with vegetables and fatty sauce, for example, in sour cream. However, before this, all the slices of turkey are required to fry until golden brown. It does not matter that it does not remain in the process of stewing - the meat will still get a special taste due to roasting.
- To make the turkey more tender and have a seductive aroma, you can marinate it before cooking. Marinate turkey can be sliced or whole. In the first case, it takes less time, so if you are going to cook a turkey in a pan, it is advisable to chop it first, and then pickle. Marinade can make any suitable for poultry meat, using sour cream, mayonnaise, yogurt, kefir, honey, mustard, paprika, ginger, turmeric and other spices for it.
- If you do not want to dry a turkey sliced, do not hold it on the stove for too long. Depending on the size of the pieces, it usually takes from 20 to 40 minutes to make them ready. On average, turkey dishes are cooked in a frying pan for half an hour.
A turkey in sour cream with raisins
Composition:
- turkey breast fillet - 0, 6 kg;
- sour cream - 0, 25 l;
- raisins - 50 g;
- wheat flour - 10 g;
- vegetable oil - 50 ml;
- ground cinnamon - a pinch;
- nutmeg - a pinch;
- fresh parsley - 50 g;
- fresh dill - 50 g;
- salt, pepper - to taste.
Method of preparation:
- Wash turkey fillets, blot with a kitchen towel, cut into 1-1.5 cm cubes.
- Rinse the raisins, soak for 10 minutes in warm water. After a specified time, drain the water, squeeze the raisins.
- Finely chop fresh greens with a knife.
- Pour vegetable oil into the pan, put it on fire. Wait a couple of minutes and put the turkey pieces in the pan.
- Fry the turkey in boiling oil for 10 minutes, stirring the pieces several times while frying.
- Pour the raisins, continue frying for another 5 minutes.
- Add salt, spices, chopped greens to sour cream.
- Sprinkle flour over turkey, fry for a few minutes. Add sour cream.
- Without reducing the heat, extinguish the meat in sour cream, stirring it vigorously for 5 minutes.
- Reduce heat, cover the pan with a lid. Simmer for 15 minutes.
Turkey cooked according to the above recipe has a delicate sweet-sour taste and looks very appetizing. You can serve it with almost any garnish: potatoes, rice, pasta, buckwheat. Do not forget to sprinkle the dish before serving with sour cream sauce with raisins, in which the turkey was stewed in a pan.
Straw-style turkey with mushrooms
Composition:
- turkey meat - 0, 6 kg;
- fresh champignons or porcini mushrooms - 0, 2 kg;
- onions - 0, 3 kg;
- sour cream - 125 ml;
- mustard - 40 ml;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash and dry pieces of turkey meat with napkins. Slice the meat into oblong pieces, like beef stroganoff.
- Wash the mushrooms, blot them with napkins and cut each into 4-8 pieces (depending on the size of the mushrooms). With white mushrooms, the dish turns out to be the most delicious and fragrant, but you can use mushrooms.
- Remove onions from the onion, cut it into small cubes.
- Heat the oil in a frying pan, put the turkey pieces in it and fry them in a hot frying pan for 10 minutes.
- Reduce the heat slightly and put on the pan, where there is already roasted turkey, mushrooms with onions. Continue to fry, not covering with a lid, until the excess liquid released from the mushrooms is evaporated from the pan.
- Mix sour cream with mustard, salt and pepper. Fill the sauce with turkey. Turn down the heat even more. Cover the pan with a lid and stew the turkey pieces with mushrooms in a mustard-cream sauce for 10 minutes.
The seductive aroma of this dish is unlikely to leave anyone indifferent. Turkey cooked in a Stroganoff pan with porcini mushrooms is a dish worthy of a festive table. Potatoes can be served as a side dish, and any one will suit: fried, baked, boiled, in the form of mashed potatoes.
Turkey drumstick in soy sauce
Composition:
- turkey leg - 0, 5 kg;
- paprika - 10 g;
- garlic - 2 cloves;
- dried basil - 5 g;
- soy sauce - 40 ml;
- balsamic vinegar - 40 ml;
- vegetable oil - how much will leave.
Method of preparation:
- Wash the turkey drumstick, dry it, cut it into pieces of 2 cm, cut each piece with a knife up and down to make small, narrow, but rather long pieces.
- Mix balsamic vinegar, crushed garlic, soy sauce, paprika and basil. It will be marinade.
- Dip the turkey slices into the marinade and put them in the fridge for an hour.
- Take the turkey out of the fridge, let stand at room temperature for 20 minutes. Remove the marinade pieces, squeeze.
- Place the turkey in a hot simmering pan with boiling oil. Fry the pieces of meat on medium heat for 10 minutes.
- Fill the turkey with the remaining marinade. Cover the pan with a lid, simultaneously reducing fire. Simmer for 15 minutes.
Turkey cooked according to this recipe can be served with a side dish or as an independent snack. It will be delicious both hot and chilled.
If you know a few culinary subtleties and pick up a good recipe, even an inexperienced hostess can cook a turkey with slices in a pan. At the same time the dish will turn out tasty and fragrant, it is not a shame to put it even on the holiday table.
