Dietary, tender, tasty turkey meat is much richer in calcium, protein and important amino acids compared to the chicken we are used to. By the amount of phosphorus, it is generally close to fish! Yes, turkey is quite expensive, but it is worth the money. The only condition for success is to master the basics of cooking this wonderful meat and not be afraid of experiments. Turkey meat...

Turkey meat is in special demand among housewives for its tenderness and dietary properties. Turkey breast recipes have many options, among which there is sure to be one that will appeal to all households.

If for some reason a novice cook overdried the fillet during cooking, then the situation can be saved by serving a creamy or sweet and sour sauce to the finished dish.

1. 400 g of turkey fillet is washed, cut into small pieces and dried with paper towels. If the meat is frozen, then it is necessary to keep it in warm water until completely defrosted, not forgetting to periodically change the liquid.
2. The prepared pieces are laid out in a bowl, sprinkled with salt, pepper and spices. Leave to marinate for ten minutes.
3. Half a kilogram of potatoes is cut into rounds or pieces equal to meat. Then they are laid out in an even layer in a form, salted, peppered.
4. A small amount of liquid is poured into the bottom of the mold so that the potatoes acquire a soft texture during the baking process and are saturated with the aroma of meat and spices.
5. A large onion is peeled and cut into thin half rings, which are evenly distributed over the potatoes.
6. A layer of turkey is laid out on top. The form is covered with a lid or foil and baked at 200 ° C for one hour. Ten minutes before the end of cooking, the lid or foil is removed to obtain a delicious crust.
7. If desired, the dish can be sprinkled with grated cheese.

Juicy meat in tomato-cheese sauce

1. 350 g of washed and dried meat is cut into cubes.
2. Carrots are washed and cut in the same way.
3. A deep frying pan is heated with vegetable oil. Meat and carrots are laid out in it, fried until golden brown.
4. The medium-sized onion is peeled, cut into half rings and added to the meat. Roasted for five minutes.
5. Three teaspoons of tomato paste are mixed with a glass of water and poured into the pan. Everything is covered with a lid and left on low heat to simmer for 20 minutes.
6. Large juicy Bulgarian pepper is cleaned from seeds and stalk, cut into cubes and added to stew with vegetables. Everything is mixed and cooked under the lid for another five minutes.
7. Four triangles of processed cheese are broken into small pieces and added to the pan, kneaded with a fork and cooked for another ten minutes.
8. Salt, black pepper, a pinch of coriander are added. The ingredients are mixed, the fire is turned off, the dish is left under the lid for five minutes.

Unusual salad of turkey fillet with cucumber

1. 300 g of chilled boiled meat is cut into small cubes.
2. A couple of small young cucumbers are washed and cut in the same way.
3. Two eggs are boiled and crushed as well.
4. A bunch of green onions finely chopped.
5. All ingredients are laid out in a salad bowl and mixed.
6. In a separate bowl, mix 200 ml of low-fat sour cream with three tbsp. spoons of soy sauce, chopped garlic clove and black pepper.
7. The salad is dressed with sour cream sauce, salted if desired and served.

You should not prepare the dish in advance, as the released juice from the cucumbers will spoil its appearance.

Recipe with mushrooms and cream

Turkey fillet goes well with fresh forest or artificially grown mushrooms. The dish turns out incredibly tasty, juicy, fragrant.

Forest mushrooms are pre-boiled or fried for 15 minutes, while champignons or oyster mushrooms do not need pre-cooking.

1. 800 g of white meat is washed, rubbed and cut in any shape. Then it is fried in a saucepan in vegetable oil for five minutes.
2. A large diced onion and half a kilo of sliced ​​mushrooms are added to the meat and sautéed for another five minutes.
3. After frying, 400 ml of fresh cream is poured into the fillet with mushrooms, brought to a boil. The gas is reduced, the saucepan is covered with a lid, where the ingredients are stewed for 40 minutes.
4. 10 minutes before the end, the dish is salted.

Turkey breast in soy honey sauce

1. In a bowl, mix 4 tbsp. tablespoons of soy sauce with a couple of tbsp. spoons of liquid honey, 1 ½ teaspoons of ground ginger, a teaspoon of sweet paprika, 2 cloves of minced garlic, white and black ground pepper, a teaspoon of balsamic vinegar.
2. Half a kilogram of turkey fillet is cut into portions, mixed with marinade and put in the refrigerator for infusion. The minimum marinating time is 25 minutes.
3. Large bell pepper or a couple of small peppers, cleaned of seeds and stalk, cut into thin strips.
4. A large onion - in half rings, carrots - on a coarse grater.
5. 3-4 tbsp is poured into a frying pan with a thick bottom. tablespoons of vegetable oil.
6. The meat is leaned back in a colander, collecting the sauce in a separate bowl.
7. The marinated part of the turkey is fried in a pan for 4-5 minutes, stirring constantly. After it is laid out in a separate cup. The oily layer remains in the pan.
8. Onion and carrots are fried in the remaining oil for a couple of minutes, then bell pepper is added to them, continuing to fry for another 3 minutes.
9. Sauce drained from meat is poured into fried vegetables, pieces of meat are laid out. The fire is reduced to medium. The contents of the pan are stewed with constant stirring for about a couple of minutes, after which the gas is turned off. The dish is closed with a lid and infused for 10 minutes.

Juicy and soft fillet with onion sauce in a slow cooker

Cooking a soft and juicy turkey breast using a slow cooker is not at all difficult, you just need to follow the cooking steps in the order described.

1. 700 g of meat is cut into portions and put into a deep bowl.
2. 4 large onions, peeled and cut into half rings. Mixed with meat.
3. Large carrots are grated and sprinkled with onions and meat.
4. Then 4 tbsp is poured into the bowl. spoons of soy sauce, black ground pepper and curry are added. Everything is mixed up.
5. Art. a spoonful of vegetable oil, the contents of the bowl are laid out on top.
6. The multicooker switches to the "Extinguishing" mode for 50 minutes. After half the time, the contents of the bowl must be mixed, and if necessary, add salt.
7. 5 minutes before readiness, a bunch of finely chopped greens is added to the stew. If you need to get a thick sauce, then the device is not closed with a lid for the remaining time.

Bake spicy breast in foil

1. About a liter of cold water is poured into the pan, in which st. a spoonful of salt. Then 1.5 kg of washed fillet without skin is placed in a salty liquid and aged for 2 hours.
2. After the time has passed, the meat is taken out, wiped with a paper towel and stuffed with pieces of garlic cloves.
3. In a bowl, mix a couple of tbsp. spoons of spicy adjika with 2 tbsp. tablespoons of vegetable oil and half a teaspoon of red ground pepper.
4. Salted meat is rubbed with a burning mixture, after which it is wrapped in foil for baking and put in the oven, preheated to 200 ° C, for half an hour.
5. After the expiration of the time, the fire is turned off, and the spicy dish is left in the closed oven for 1.5 hours.

Ragout of turkey fillet with vegetables

Compound vegetable stew with turkey, you can add any vegetables in any quantity, and also use fresh mushrooms during cooking, improving the taste and health of the dish.

1. 400 g fillet without skin is cut into a fairly large cube and fried in vegetable oil until a crust forms.
2. In a separate frying pan, an onion is sautéed, diced with carrots, grated or cut into circles. Then a young unpeeled zucchini and a couple of bell peppers are added to the vegetables. All ingredients are fried until tender.
3. 800 grams of young potatoes, peeled and cut in a similar way, as well as 200 grams of chopped cabbage, are added to the meat in a stewpan. Everything is poured with water so that it reaches the top of the ingredients, brought to a boil. Close the lid and simmer over low heat for 20 minutes.
4. The contents of the frying pan are laid out in a saucepan. The stew is salted, peppered, 3-5 chopped garlic cloves, greens are added and simmered for another 15 minutes.

Recipe for chops

1. 600 gr fillet without skin, bones and tendons is cut into slices across the fibers with a thickness of up to one and a half centimeters. Then each part, laid between the layers of the film, is lightly beaten off with a hammer.
2. In a bowl, medium-sized salt, ground pepper, a pinch of sugar and seasoning are mixed for chicken meat. Each chops is rubbed with the mixture. Meat with spices, put in a bowl, is poured with cold cow's milk and left for an hour to marinate.
3. In a separate plate, a couple of eggs are mixed with a small amount of salt, another plate with sifted wheat or corn flour is placed next to it.
4. Wipe the marinated part of the chop with a paper towel, then roll successively in flour and egg. Place on a hot frying pan greased with vegetable oil.
5. The meat is fried on both sides until golden brown. Turning the piece over to the non-fried side, it is recommended to reduce the heat to medium, and close the pan with a lid.

   

   1. 2 turkey breasts cut into strips across the grain, beaten off and brushed with soy sauce.
   2. Grate 50 g of hard cheese on a large cell of a grater, mix with a bunch of finely chopped greens.
   3. The filling is laid out on chops, which are twisted in the form of rolls and fastened with a wooden toothpick.
   4. The dish is fried on all sides until golden brown in a preheated pan with a non-stick coating.
   5. In a separate bowl, mix 100 g of sour cream or unsweetened yogurt with a finely chopped clove of garlic and 50 g of cheese.
   6. For each fried roll, put a spoonful of sour cream sauce, cover the pan with a lid, turn off the gas. After ten minutes, the dish can be served on the table.

   Under the cheese

   

   1. The breast is cut into portions, which are lightly beaten off, coated with a salt-pepper mixture and laid out on a greased baking sheet.
   2. In a separate bowl, mayonnaise is mixed with garlic (based on one piece of meat - a tablespoon of mayonnaise and a clove of garlic).
   3. The surface of the meat is smeared with a mayonnaise mixture, generously sprinkled with grated hard cheese on top.
   4. The baking sheet is placed in an oven preheated to 180 ° C for 20-25 minutes.

   Steak cooked in a pan

   

   1. In a shallow bowl, mix 20 grams of olive oil with 30 grams of mustard seeds, 10 black peppercorns, a mixture of herbs and salt.
   2. Fresh turkey fillet, weighing 1 kg, is cut into pieces about 2 cm thick, which are lightly beaten with a hammer and rubbed with the prepared marinade.
   3. Pickled meat is placed in the refrigerator for half an hour.
   4. In a hot frying pan with sunflower oil, steaks are fried on both sides for 3 minutes until a delicious crust is formed. After frying, the gas is reduced, the pan is covered with a lid, the meat is brought to readiness.

Delicious and tender turkey meat is very easy to either undercook, or even worse, overdry. To avoid eating a rubber piece of turkey fillet, we recommend using in a simple way cooking meat using .

Turkey recipe in creamy mushroom sauce

Ingredients:

• turkey fillet - 500 g;
• salt pepper;
• vegetable oil - 1 tbsp. spoon;
• bacon - 90 g;
• mushrooms - 120 g;
• dried tomatoes - 6-7 pcs.;
• cream - 1 2/3 tbsp.;
• Dijon mustard - 1 tbsp. spoon.

Cooking

We heat the oven to 180 degrees. Rinse the turkey fillet cold water and dry with paper towels. Cut the fillet into small portions and season with salt and pepper. Heat the oil in a frying pan and fry the turkey on it on both sides until golden brown (3-5 minutes will be enough).

Place the bird pieces on a baking sheet. Cut the bacon into cubes and fry it in a pan until golden brown. Separately, fry the mushrooms until the moisture is completely evaporated, after which we mix the mushrooms with bacon, add chopped tomatoes, a little mustard, and pour everything with cream. Once the cream is hot, pour the sauce over the turkey and put the mold in the preheated oven. We bake everything for 15-20 minutes, after which we serve the turkey fillet in cream sauce separately, along with a side dish of potatoes or pasta.

Turkey in garlic cream sauce

Ingredients:

• turkey meat - 500 g;
• chicken bouillon- 1 tbsp.;
• garlic - 2 cloves;
• onion- 1 PC.;
• butter - 2 tbsp. spoons;
• fat cream - 1 tbsp.

Cooking

Melt the butter in a frying pan and fry the chopped onion in it until translucent. As soon as the onion is ready, add chopped garlic to it and continue cooking for another 30-40 seconds. Cut the turkey meat (preferably red) into cubes and put it to the onion saute, fry everything until the turkey seizes on all sides.

While the meat is fried, mix the cream with, do not forget to also add a little salt and pepper. If you prefer thick meat sauces, you can also add flour to the mixture of broth and cream. Pour the cream sauce over the meat and cover the dish with a lid. We put the turkey to stew over low heat for 20-25 minutes, after which we serve the turkey meat in a creamy sauce to the table, sprinkling it with herbs.

Turkey breast in creamy cheese sauce

Ingredients:

• pasta - 3 tbsp.;
• chicken breast- 500 g;
• cream - 200 ml;
• milk - 1 tbsp.;
• hard cheese - 200 g;
• a mixture of frozen vegetables - 300 g;
• salt, pepper - to taste;
• vegetable oil.

Cooking

In a frying pan, heat the vegetable oil and pass the vegetable mixture on it until half cooked. As soon as the vegetables are half cooked, add the chopped turkey meat to them and fry it until it seizes.

Boil the pasta until half cooked. Mix cream and milk and heat in a saucepan until boiling. Add half of the grated cheese to the milk mixture and mix everything until it is completely melted.

Grease a baking dish with oil and put vegetables on it with meat mixed with pasta. Pour everything with cream cheese sauce and put in an oven preheated to 180 degrees for 25-30 minutes. After the time has elapsed, we take the turkey in a creamy sauce out of the oven, sprinkle with the rest of the cheese and put it under the grill until the grated cheese turns into a golden crust.

A similar recipe can be repeated with minced turkey, and not with chopped meat, after frying the minced meat with vegetables, and then stewing in a creamy sauce and mixing with pasta. The finished dish can be baked for 15-20 minutes, then sprinkle with cheese and return to the grill.

Tender dietary meat combined with an appetizing and fragrant creamy sauce - such a dish is unlikely to leave you indifferent.

It will decorate not only everyday dinner, but also the festive table and, perhaps, will become one of the most favorite and interesting dishes.

The benefits and harms of turkey

Valuable properties of turkey meat:

1. Rich in B vitamins, contains vitamins K, E, A, PP, phosphorus, iron, potassium, magnesium, calcium, iodine, iron and other useful substances. Iron helps prevent anemia, magnesium strengthens cardiovascular system and calcium to bone tissue.
2. Improves metabolism in the body, contains elements necessary for the normal functioning of the endocrine system.
3. It can also be consumed by those who are on a diet, since the calorie content of turkey is only 84 kcal.
4. Reduces the content of "bad" cholesterol in the blood.
5. Contains the amino acid tryptophan, which promotes mood uplifting and relaxation.
6. It contains a lot of protein, so it is especially useful for athletes: it helps to build muscle mass provides high endurance.
7. Since there is a sufficient amount of sodium in the composition, less salt can be used in cooking. And this is a big plus for those who have high blood pressure.
8. Easily and quickly absorbed, has a small percentage of fat content.

Turkey in cream in a pan - a step by step recipe with a photo

Before cooking, turkey meat must be rinsed with cold water and dried (for example, using a paper towel). It is recommended to choose thighs or breast fillets, they make a more tender dish.

Cooking time - 30-40 minutes.

For 3 servings you will need:

• 500 g turkey fillet;
• 250 ml cream (fat content - 20%);
• 1 tablespoon olive or vegetable oil;
• 2 tablespoons of starch;
• salt;
• spices: nutmeg, black pepper.

Cut the prepared fillet into medium-sized pieces. You need to cut across the fibers. Sprinkle with salt and pepper, add other seasonings depending on your tastes.

Add starch, let the meat brew for 15 minutes. So it will evenly salt and absorb the spices.

Heat oil in a frying pan. After that, fry evenly over high heat. You need to fry for about 5 minutes. Inside the pieces will remain raw, outside - covered with a golden crust.

Pour cream over meat. After boiling, mix, simmer over low heat with the lid closed for about a quarter of an hour. Other parts (not breast) will take about 30-40 minutes to cook, so you will need to add another 100 ml of water.

The finished dish can be supplemented with fresh herbs (parsley, dill) to make it more fragrant.

The calorie content of this dish is 181.3 kcal, of which proteins make up 9.6 g, fats - 14.3 g, carbohydrates - 2.9 g.

cooking options

In creamy mushroom sauce

Cut the turkey into medium-sized strips, season with spices and fry for about 5 minutes. Then remove from the pan, simmer it for 10 minutes in a saucepan, adding one bouillon cube.

At this time, fry finely chopped onion and mushrooms (small mushrooms should be cut into about 4 parts). You need to fry for 5 minutes.

With mushrooms

Divide the fillet into small pieces and fry until golden brown. Put onion and mushrooms cut into half rings there. Mushrooms can be divided into thin plates or cut into 4 parts. Fry for about 5 minutes, then pour in 50 ml of water and cook for 10 minutes with the lid closed over low heat. During this time, the meat should become soft. After pouring the cream, add seasonings (basil will fit perfectly here) and simmer for another 7 minutes until the sauce thickens.

With cheese

Cook the turkey in the same way as in the very first recipe. Grate cheese and add at the very end of cooking.

Another option is to add it about 10 minutes before the end of cooking if you want it to dissolve completely. Fresh greens will be an excellent addition to cheese.

With prunes

Prunes need to be soaked first. Roast the turkey, then remove from the pan. Fry the onion there. After that, add meat and prunes to it, cut into medium-sized strips.

Sprinkle with salt and pepper, pour over the cream and simmer with the lid closed for a quarter of an hour.

With vegetables

Lightly fry the chopped meat, then add the chopped onion to it. Fry for a couple of minutes. Cut the carrots into thin slices, add to the pan and fry for another 3 minutes.

Cut the zucchini into cubes, put in a pan. After about 5 minutes, pour the cream. It remains only to stew the contents for about 15 minutes and add spices.

Other ingredients can be used in this recipe, such as broccoli, pumpkin. This will diversify the dish.

With pasta

First you need to boil the pasta in salted water. Cut the turkey meat into cubes (about 2 by 2 cm). Fry it in hot oil until golden brown.

Add thinly sliced ​​leeks to the pan and fry for 2 more minutes. Then add minced garlic. Cook for 7 more minutes. Then pour cream, season and simmer for about 5 minutes.

At the end of cooking, put the pasta in the pan, mix. Can be served at the table.

Recipe for the oven

For roasting, the turkey must be cut into large pieces. Fry for 2 minutes in a well-heated pan and transfer to a baking dish.

Prepare cream sauce. To do this, mix the cream with salt and black pepper. This is where mustard comes in handy too. Then finely grate hard cheese. Add two-thirds of the cheese to the sauce and pour over the turkey.

Sprinkle the remaining cheese on top. Bake for 30 minutes (temperature - 190 degrees). Helpful advice: if the cheese burns on top, then you need to cover the form with foil.

Cooking in a multicooker

Cut the meat. Pour oil into the multicooker bowl, put the meat and cook for 10 minutes in the “frying” mode. At this time, cut the onion into cubes, and grate the carrots on a medium grater.

Add vegetables to the slow cooker and cook with meat for half an hour in the "stewing" mode. Then sprinkle with finely grated cheese and put in the “heating” mode for 5 minutes. Decorate the finished dish with herbs as desired.

Cooking option. Video recipe:

A few tips for cooking turkey:

1. The cooking temperature is great importance. To make the meat tender enough and retain the juice, it is necessary to cook at a temperature above 180 degrees.
2. If you marinate meat with spices, then immediately before cooking, you need to rinse the meat. That way the spices don't burn.
3. Don't forget about the cooking time. The turkey will be very dry if overcooked.
4. The liquid of the sauce depends on the fat content of the cream. If you want a thick sauce, use heavier cream. By evaporating excess moisture, you can get a thicker consistency.
5. The following spices are suitable for turkey: rosemary, a mixture of peppers, turmeric and curry, basil, nutmeg, thyme, oregano and more. It is only important not to overdo it, otherwise the dish will turn out to be disharmonious.
6. This meat will pair with brown sugar or maple syrup. If you use them, don't forget to add salt to the dish, as the sweet ingredients absorb the saltiness.
7. Turkey goes well with many other foods. You can add cheese, citrus fruits, carrots, soy sauce, garlic, onions, dried apricots and even raisins to it. Green onions, cilantro, dill will not be superfluous, on the contrary, they will add zest, freshness.
8. Instead of cream, it is allowed to use milk with a fat content of 3.5%, but in this case the sauce will be liquid.
9. You should choose chilled meat, so the dish will turn out quite juicy. If you use the frozen version, then you need to defrost it when room temperature or in cold water. An hour before cooking, the fillet must be removed from the refrigerator. It should be light pink in color, without spots, with a pleasant smell.
10. Breast fillet is considered the most useful part, but it turns out to be rather dry. The thigh part is juicier and cooks a little faster.
11. For frying, you can use different oils: olive, corn, sunflower and others.
12. Don't forget to try the creamy sauce, it might be under-salted or missing certain spices. In addition to cream sauce, other options can be prepared, such as berry or fruit sauce. It will perfectly decorate and refresh the dish.
13. Consider the fact that the turkey has the ability to easily adapt to other types of meat and adopt their taste. Therefore, if you cook turkey, for example, with chicken, then only the taste of chicken will be felt.
14. Many side dishes are suitable for this meat. Among them are boiled vegetables, some cereals and much more.

Turkey meat is a great option because it allows you to experiment with different ingredients, does not require much effort to prepare, and has many useful properties.

A proven recipe for a delicious turkey in a creamy sauce.

Creamy sauce is ideal for many products: meat, mushrooms, fish, vegetables and poultry. There are several options for preparing this wonderful addition to dishes, I suggest that you familiarize yourself with one of them today.

Many side dishes - rice, pasta or boiled potatoes are dry on their own, and if you add them with fragrant gravy, it turns out very tasty.
I would rather call this sauce creamy garlic, as garlic is felt quite brightly and perfectly completes the dish. If someone doesn’t like it so much, garlic can be put quite a bit, for piquancy.

Degree of difficulty- Just.

Cooking time- 2.5 hours.

For cooking will be needed the following ingredients:

1. Turkey fillet - 500 g
2. Butter - 50 g
3. Sour cream - 150-200 g
4. Garlic - 3-4 teeth
5. Dried rosemary - ½ teaspoon
6. Salt, black ground pepper - to taste

Wash and dry the fillet, cut into small pieces. Sprinkle the pieces on all sides with salt, ground black pepper and dried rosemary. Cover with something and press down a little, leaving in a cool place for 1.5-2 hours.

Then cut the meat into small pieces.

Put the fillet in a heated pan with butter.

Fry over high heat until golden brown.

Add half a glass of water and chopped garlic to sour cream, mix everything thoroughly.

Pour the resulting sauce into a pan with meat and simmer under a closed lid over low heat for about 30 minutes. If the liquid in the sauce quickly evaporates, you can add a little water.

During this time, the sauce should thicken slightly, and the turkey meat should be completely stewed.