Dishes from turkeys are loved and cooked in allcountries of the world. The meat of this bird is lighter than beef with pork, and even recommended by nutritionists. But while her breast is much more juicy and tender than the chicken, which is not particularly for dryness. And especially among connoisseurs, roast turkey is highly valued. It is a delicious dish, quite worthy not only to become a dinner for the family, but also to occupy a place of honor on the front desk.
Recipes on which you can cook a roast from a turkey, a huge variety. And even the most primitive of them is worthy of attention, respect, and implementation. The dish is prepared as follows.
Turkey, 800 grams, washed, dried andit is cut by medium pieces. In a deep frying pan, cauldron or saucepan, the meat is fried in a mixture of sunflower and butter. After the formation of an appetizing crust, it is poured and flavored with spices. Equal amounts of potatoes are cleaned, cut not large and poured into the turkey. The joint roasting is conducted for a quarter of an hour, and then the cauldron is supplemented with three sliced tomatoes, chopped with four onions and strips of three Bulgarian peppers. After ten minutes, chopped herbs (parsley with dill) are poured, mixed with six pressed garlic cloves. After mixing, the roast from the turkey is almost immediately removed from the plate - and on the table.
Experiments on the dish are not prohibited. It can be varied with Brussels sprouts, peas, zucchini or eggplants.
Most often, roast turkey is prepared withpotatoes. However, this is not a necessary condition. Many people think that it is even more delicious with mushrooms. The procedure for doing this will be somewhat different. First, two large carrots are cut and one bulb is large, not as for roasting. Five minutes of vegetables are fried in a thick-walled vessel, after which they are peppered with three shredded garlic cloves and a spoon with a good slide of curry powder.
A minute stirring is maintained, and they are pouredrelatively small pieces of turkey (700-800 g). It is necessary to actively stir it for about two minutes, so that the meat will turn white evenly. Then, a liter of bird broth pours in (chicken can be added, in the extreme case, water comes off), the lid is covered, and the roast from the turkey is stewed until ready. On average, the process lasts just over half an hour. About 10 minutes before the end, a third of a kilogram of champignons, cut into halves or quarters, is poured. Already in the plates, the food is sprinkled with greens.
It is often much more convenient to prepare a dish portionwise.Especially tempting is the idea, if it is served at the solemn table: it is elegant and does not have time to cool down. So, if you got potted at the time, this recipe is for you. Potatoes are cut with small blocks; if desired, if the tubers are small, you can simply cut them. Onions are advised to chop finely, but if you love it, chop the half rings. The meat of the turkey is cut into pieces corresponding to the size of the potatoes. Each pot from the inside is smeared with any oil and is filled with all the ingredients with salting and sprinkling with spices. Up to the top, the products should not reach two fingers. At the end, 3-4 tablespoons of water or broth are poured in (depending on the volume of dishes), a small piece of oil is laid, lids are closed and into a heated oven. At two hundred degrees the roast from a turkey will be baked for about an hour, this again is determined by the size of the pots. It is served directly in them, sprinkled with chopped onion-pen.
Roast of turkey is easily prepared and ina favorite kitchen assistant. First, in oil on the "Hot" mode, pieces of a bird with a chopped onion are fried. At this stage, with an average meat weight of 600 g, it takes an hour. Then add cubes of zucchini and three tomatoes, a third of a kilo of string beans, salt with spices and a spoonful of balsamic vinegar. Time and mode are the same, put pressure on the top three. After it is dropped, the roast is flavored with a mixture of chopped herbs and garlic, mixed and served to the table.
