Roasting turkey in the pan is incredibletasty and delicious, it is simple to prepare and at the same time able to satisfy the gastronomic tastes of the most demanding gourmet. This food will be relevant with any side dish - whether it be potatoes, rice or buckwheat. The culmination of this gastronomic extravaganza can be a simple light vegetable salad and a glass of dry white wine. This diet can be used even by women on diets. How tasty to cook the meat of this bird? This will be discussed in the article.
Turkey meat does not cause allergies, and the amountvitamins contained in it significantly exceeds the entire vitamin complex of chicken meat. And, of course, turkey meat protein is absorbed much easier than chicken protein. There are many countries where the turkey is a national bird and an indispensable attribute of the festive table. Unfortunately, our hostesses, because of the huge amount of stereotypes, prefer other types of meat. Perhaps the only drawback during cooking turkey meat (although this is a controversial issue) is its large size. But this is rather a stage that needs to be overcome in order to prepare an appetizing dish, rather than a reason for which one should prefer another type of meat. Buy a turkey in our time can be in any supermarket, and related products will be in the kitchen of any self-respecting hostess. Turkey Recipes they are distinguished by their simplicity and simplicity, they will not take a lot of time and effort, and the result will surpass the expectations of even the most demanding people!
There are many opinions that meatTurkey is very dry, it is difficult to cook it, and you cannot boast of a wide variety of dishes, and the result may turn out to be dubious. In fact, it is not, having certain culinary skills and having a recipe in front of you, you can cook just a masterpiece.
First, the turkey is best roastedseparately, without adding other ingredients. An exception to this rule may be recipes that require subsequent quenching. In this case, the crisp will not work, although the taste will be very pleasant and unforgettable.
Предпочтительней покупать идейку в охлажденном otherwise, its taste will not be so pronounced. Yes, and when defrosting a significant amount of nutrients loses its properties. It is best to simmer a turkey when its temperature equals to room temperature, in which case the meat will not lose its juiciness. The greater the weight of the turkey, the more time is needed for its defrosting. It is best to buy a turkey two days before cooking, you must first rinse under running water, wipe dry inside and out, cover with foil and send to the refrigerator. Since homemade turkey is rather fat, it is not recommended to add oil (olive or sunflower) when preparing it. Each part of the carcass has its own period of readiness: it is advisable to fry the legs of the turkey for 30 minutes, but the fillet will be ready for use in 20-25 minutes.
Dieters recommendedeat exactly turkey fillet, it contains a small amount of calories. Now in the shops you can buy different parts of the body of the bird separately. Therefore, it is not necessary to buy it entirely. Although turkey breast is not so juicy compared to other parts, this minus is fully compensated by a more refined refined taste and lack of extra calories. How to cook a turkey fillet?
Slice the breast in small pieces and stew withany sauce or vegetables, add a little oriental spices, just a little bit, as the spice should emphasize the main taste of the dish, and not drown it with its flavor. At the end of cooking, it is recommended to grate the cheese and sprinkle on top of the turkey pieces.
Жареная индейка, рецепт которой будет вам offered, will become a traditional dish on your table. So, sprinkle the meat with salt, put it in the pan, add sunflower or olive oil and pour all of this with 250 ml of water. Then put everything in a slightly heated oven. It is necessary to fry the carcass for up to two hours, and at the same time we do not forget to water our bird with our own juice and turn it over. It is necessary to fry the meat until golden crust appears on all sides. After two hours, remove the meat, remove the fat and add to 300 ml of broth, cook over low heat. Then pour the broth. Cut the carcass and fry in a pan. Serve the meat with a side dish (potatoes, rice or buckwheat), decorated with greens, preferably parsley or lettuce.
Necessary ingredients:
Roasted turkey in a pan with sour creamgetting ready fast and easy. So, take the bird fillets and wash them thoroughly under the tap. It is desirable to cut the meat in small pieces, add spices to taste. The fillet is placed on a preheated pan with vegetable oil. Fry meat should be until half cooked. Without losing time, take another frying pan and put flour on it, where it should warm up for three minutes, then add about a glass of water mixed with sour cream. Mix the sauce with the meat and bring to readiness, it takes about 40 minutes. On top of the dish is sprinkled with finely chopped greens. Roasted turkey in the pan is ready. Can be served with rice or buckwheat.
Ingredients:
Для начала нужно промыть индейку под проточной water, then it is dried using dry wipes. The fillet is cleared of skin, and then washed again and dried. The meat is cut into large pieces. Heat the pan in vegetable oil and pour the chopped meat into it. Fry the meat until golden brown. After that, we put onions (preferably cut into half rings) and fry the dish for another 5 minutes. Add sour cream and meat broth. Spices and seasonings to taste. Simmer the turkey for another 15 minutes. The culmination of cooking is the addition of finely chopped garlic and fresh herbs. Roasted turkey in a frying pan with slices ready! Can be served at the table.
Prepare the following products:
It is necessary to separate the turkey meat from the bones andcut into small pieces. The onion is taken and cut in thick circles. Then take a lemon and rub on a coarse grater, finely chop the garlic. Grind mint leaves. Next, the turkey thigh should be placed in a frying pan heated in olive oil. Carefully fry the meat on all sides for 10 minutes. Next, take the onion, garlic and mint leaves and add to the dish. Pour in 100 ml of water, stir and reduce the heat. Stew turkey thigh on low heat for another 20 minutes. Take the harvested lemon zest and send it to our turkey, stew the dish for another 15 minutes. A little salt and do not forget about the pepper. Fry another 5 minutes without a lid. Remove from heat, cover with a lid and let cool 10 minutes. Fried turkey thigh (in the pan) is ready. Enjoy your meal!
It is necessary to take such products:
Промойте индейку и вытрите сухим полотенцем со all sides, cut into small cubes. Pour 2 teaspoons of olive oil on a preheated pan and put a little idea. Fry the meat on low heat (do not close the lid) for 10 minutes.
Then pour the pre-slicedonion half rings and carrot grated on a coarse grater. Wash the tomatoes, put them in boiling water for 5 seconds and peel, finely chop. Remove the skin from the zucchini and cut into cubes, garlic is also recommended to cut into small pieces. Bulgarian pepper wash, peel and cut into half rings. Heat a frying pan, add vegetable oil, put onion, and after 5 minutes add carrots and pepper. Stew the dish for 2 minutes and add the tomatoes and zucchini. Pour steamed vegetables to turkey meat, salt, pepper, add garlic to taste and half a cup of boiling water. Simmer for 20 minutes under the lid.
Next, the dish must be removed from the heat and put on a plate, decorate. Enjoy your meal!
