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Cook turkey meat deliciously soft and juicy. Turkey fillet: recipes with photos

Turkey dishes are always especially tender and juicy. Anything can be made from this bird. We will show you how to cook delicious turkey fillet recipes.

Fragrant, steaming fillet pieces baked in the oven are suitable as an appetizer on the festive table, and as a first course for lunch. Can be served both cold and hot.

You will need:

  • poultry fillet - 0.6 kg;
  • four cloves of garlic;
  • salt - 15 gr;
  • black pepper to taste;
  • adjika.

Cooking method:

  1. We take a juicy fillet, wash it with water.
  2. We pierce dry meat with a knife in several places and put pieces of garlic, salt, seasonings and adjika into these cuts. There should be about 15 such cuts in total.
  3. To make the dish juicy, put the fillet in a baking sleeve.
  4. I put it on a baking sheet. This recipe does not use any oil.
  5. Put the meat in a cold oven. Baking time - 1 hour.
  6. Be sure to pierce the baking bag in two to three places.
  7. After cooking is complete, remove the hot turkey from the sleeve and cut into portions.
  8. Serve with any side dish and sauce of your choice.

Recipe for baking in foil

The foil will keep the liquid from evaporating from the surface of the fillet during roasting, and this way you can avoid dryness of the meat.

Main products:

  • fillet - 0.7 kg;
  • salt - 10 gr;
  • spices for marinade - 20 gr;
  • soy sauce - 75 ml.

How to cook turkey fillet in the oven:

  1. In the washed meat, dried with paper towels, we make punctures with a knife.
  2. Now you need to rub the entire surface of the fillet with a mixture of your favorite spices. Drizzle soy sauce on top. The whole turkey must be soaked
  3. this liquid.
  4. Wrap the fillet in silver foil for baking and leave for three hours. During this time, she will have time to marinate well.
  5. We put the bird in foil on a baking sheet and bake for an hour in the oven at a temperature of 200 degrees.

Turkey fillet in a pan

A frying pan is the best replacement for an oven. The meat will turn out just as tender and soft if you know how to cook it correctly.

Base Ingredients:

  • turkey meat - 0.5 kg;
  • three chicken proteins;
  • a pinch of black pepper;
  • flour - 75 gr;
  • olive oil - 30 ml;
  • salt - 10 gr.

Step-by-step instruction:

  1. Wash the fillet pieces under the tap and absorb the remaining moisture with napkins.
  2. We cut into slices.
  3. Now it is necessary that the turkey becomes softer - for this we beat it with a wooden mallet.
  4. Sprinkle with spices and salt. Leave it like this for 30 minutes.
  5. In another bowl, we leave only raw chicken proteins, add a little salt to them and pour in the flour. We mix the mass.
  6. Dip each piece of turkey into the egg mixture and drop into the heated skillet.
  7. Don't forget to add olive oil first.
  8. Fry for 10 minutes on each side, if it is the meat of a young bird.

Serve a diet dish with vegetables or salad.

Baked in a sleeve with potatoes

The classic turkey dinner option is poultry baked with potatoes. Add mushrooms and your special spice mix to this dish and it will sparkle with new colors.

Required Ingredients:

  • poultry fillet - 1 kg;
  • salt to taste;
  • potatoes - 1 kg;
  • spices for turkey - 30 gr;
  • sunflower oil - 50 ml.

Step by step preparation:

  1. Chop the washed and dried turkey flesh into small pieces.
  2. Put them in a bowl and pour in salt, spices, pour oil and set the bowl aside for 10 minutes.
  3. During this time, we will have time to peel and chop the potatoes.
  4. Combine meat and potato pieces in a baking sleeve.
  5. You need to cook at a temperature of 200 degrees for about an hour.
  6. Serve to the table, sprinkled with fresh herbs.

Recipe for turkey fillet with vegetables

In the summer, when you do not want too fatty and heavy food, ideal option there will be a turkey thigh fillet with fresh vegetables.

You will need:

  • one bulb;
  • six medium radishes;
  • one young zucchini;
  • thigh fillet - 1/2 kg;
  • white beans - 150 gr;
  • honey - 30 ml;
  • a bunch of dill;
  • a pinch of black pepper;
  • five carrots;
  • salt - 8 gr;
  • olive oil - 30 ml.

How to cook the dish:

  1. Meat cut into pieces.
  2. Chop the peeled carrots into thin slices.
  3. Divide the radish into two halves.
  4. Onions get rid of the husk and chop in the form of half rings.
  5. Throw carrots, fresh beans and pieces of radish into boiling water. Boil for 10 minutes. After that, put all the vegetables in a colander and remove excess water.
  6. Fry the turkey pieces in oil in a hot frying pan.
  7. Once they turn golden, add the onions to them and cook for another 5 minutes.
  8. To the meat with onions, shift all the vegetables and roots, pour honey, sprinkle with salt and spices.
  9. Fry all ingredients for 7 minutes and sprinkle with dill.
  10. Now you can remove the food from the stove and lay out on plates.

Poultry stuffed tomatoes

This version of the turkey dish is very nutritious and tasty.

Grocery list:

  • turkey fillet - 400 gr;
  • one bow;
  • four large tomatoes;
  • breadcrumbs- 40 gr;
  • some celery;
  • curry and salt to taste;
  • olive oil - 17 ml;
  • dried sage - 10 gr.

Cooking option:

  1. Fry small pieces of onion and celery in olive oil.
  2. After five minutes, add the bird cubes and sage to them.
  3. As soon as the contents of the pan acquire a golden hue, pour in the ground crackers.
  4. After the turkey is done, add spices and salt. Turn off the fire.
  5. Arrange the washed tomatoes on a cutting board. Remove the cap and flesh from the inside of each with a knife.
  6. You can cut the bottom of the vegetables a little so that they stand evenly on the baking sheet.
  7. Pour a little seasoning inside the tomatoes and put the meat with vegetables with a tablespoon.
  8. Put stuffed vegetables on a baking sheet and put in the oven for 15 minutes.
  9. Once this time has passed, put their hats on the tomatoes and bake for another 20 minutes.

Recipe in a slow cooker

With the help of a multicooker, you will significantly reduce the time for preparing your favorite dish.

You will need:

  • fillet - 0.7 kg;
  • four bows;
  • salt - 10 gr;
  • soy sauce - 50 ml;
  • one carrot;
  • bunch of parsley;
  • spices and vegetable oil.

Cooking:

  1. We cut poultry meat into strips.
  2. We chop the onion in half rings.
  3. We process the carrots with a medium grater.
  4. We combine and mix the products in a common bowl.
  5. Pour in soy sauce, add spices.
  6. Pour oil into the bottom of the multicooker bowl and put the whole mass of vegetables and meat.
  7. In the program menu, select the "Extinguishing" item. Time is 50 minutes.
  8. In the process of cooking, the contents of the multicooker are recommended to be mixed once.
  9. Turn off the kitchen appliance, pour finely chopped greens.

soup recipe

An even easier and low-calorie option for cooking meat is to make soup using it. It cooks very quickly.

Required products:

  • two bulbs of onions;
  • turkey fillet - 800 gr;
  • two carrots;
  • olive oil - 80 ml;
  • three cloves of garlic;
  • salt to taste;
  • frozen vegetable mix

Cooking secrets:

  1. Cut the bird into portioned slices and put a pot of water.
  2. Salt it and put it to boil for 45 minutes.
  3. During this time, pass the pieces of onion in olive oil in a frying pan.
  4. Add grated carrots to it and at the end - put finely chopped garlic.
  5. As soon as the meat is cooked, remove it from the pan, and transfer the vegetable mixture to the remaining broth.
  6. Boil it for 10 minutes.
  7. Transfer the meat and roast to the pan, cook everything together for another 7 minutes. Salt the soup if necessary.

Meat pie with turkey

Required products:

  • cooked poultry meat - 0.8 kg;
  • one bow;
  • three eggs;
  • puff pastry - 0.5 kg;
  • greens to taste;
  • cream - 40 gr;
  • pitted olives - 30 gr;
  • salt and pepper to taste.

Step-by-step instruction:

  1. Cut boiled turkey meat into small pieces.
  2. Peeled onions in chopped form are fried on a gas stove.
  3. Break the eggs into another bowl, pour the cream into them, put the fried onions, pieces of meat, chopped herbs, olives, cut into two parts and spices with salt.
  4. Roll out the dough into thin cakes.
  5. Of these, make two round thin plates.
  6. Their diameter should be larger than the diameter of the pan.
  7. Lubricate the baking dish with oil and put the first layer of dough on the bottom.
  8. We put our filling on it and put the second layer of dough on top.
  9. Pin the edges tightly.
  10. Brush over the top with a brush. chicken egg dough.
  11. Bake the cake at 180 degrees for 45 minutes.

Turkey fillet roll with herbs and garlic

From tasty bird you can make a roll. It will serve as a wonderful light and savory snack to the dining table.

You will need:

  • turkey meat - 0.4 kg;
  • cheese - 0.2 kg;
  • a bunch of green onions;
  • three cloves of garlic;
  • a little vegetable oil for a baking sheet.

Cooking option:

  1. Finely chop the washed greens.
  2. Pass the peeled garlic cloves through a grater.
  3. Cheese is recommended to knead with a fork. We add our green onions to this mass.
  4. We beat off the fillet with a wooden mallet. At the same time, do not forget to cover the pieces with cling film.
  5. On top of the meat lay out the filling of cheese and herbs with garlic.
  6. Using a film, roll the fillet into a roll.
  7. Sprinkle sunflower oil on the film and wrap the whole roll in foil.
  8. Cook in a preheated oven at 180 degrees for about 20 minutes.
  9. After that, take out the dish for a short while, cut the foil with a knife and cook for another 5 minutes.
  10. You can serve it on the table almost immediately.

Diet dumplings

List of products for the recipe:

  • poultry fillet - 0.15 kg;
  • two cloves of garlic;
  • vegetable oil - 10 ml;
  • three bulbs;
  • flour of the first grade - 0.2 kg;
  • a pinch of dried basil and black pepper;
  • one chicken egg;
  • water - 50 ml;
  • one hot pepper.

How to cook dumplings:

  1. Combine the raw egg with the sifted flour and necessary quantity water.
  2. Make the dough and put it in a cold place for 20 minutes.
  3. Process onion, garlic and quarters in a blender hot pepper. Send the mass to the frying pan.
  4. Add the indicated spices and finely chopped poultry to them.
  5. Remove the dough from the refrigerator, roll it into a large cake and cut out small circles using a glass or cup.
  6. Spoon the filling into each circle, joining the edges in the traditional way.
  7. Boil salted water and throw dumplings into it. Cook for 8 minutes.

Serve hot with a serving of fresh sour cream or butter. Garnish with parsley or dill.

Recipes from turkey fillet give room for imagination. You can cook kebabs from poultry meat, any dishes, serve them with your favorite side dish, combine different ingredients and your household will never get tired of trying dishes prepared with love.

The recipe for cooking a turkey or turkey is traditional for Americans and some European countries, in which a turkey is always cooked for Christmas. Turkey recipes are most common in these countries. Turkey dishes are usually not fatty, so you can often find dietary turkey dishes. The turkey has its own characteristics. Usually more voluminous and satisfying turkey dishes, a turkey recipe can be very simple, or it can be exquisite. Therefore, we will teach you how to properly cook a turkey, how to cook a whole turkey, how to cook juicy turkey how to cook a delicious turkey, how to cook turkey fillet, how to cook turkey legs, how to cook turkey wings, how to cook a whole turkey, how to cook a turkey heart, how to cook a turkey liver, how to cook a turkey with vegetables, how to cook a turkey with chestnuts and a turkey with cheese, how to cook a turkey leg, how to cook turkey cutlets, how to cook a turkey breast, how to cook a turkey thigh, how to cook a turkey, what to cook with a turkey, how to cook a turkey with sauce, what can be cooked from a turkey quickly, how to cook a marinated turkey. Also, by choosing turkey dishes with photos, turkey recipes with photos, turkey recipes with photos, turkey cooking recipe with photos, turkey fillet recipes with photos, you can see all the subtleties of this process.

Roasting a whole turkey in the oven is the most common way to cook a turkey. But of course, there are other options for how to cook a turkey. The second most popular recipes with turkey are dishes from turkey fillet, turkey breast. Eat different dishes from turkey meat, this is a turkey baked in the oven, a turkey in a pot. Cooking turkey fillet is convenient because the turkey breast is much larger than the chicken breast, it can be perfectly cooked in the oven and it will not be dry. interesting recipe cooking turkey fillet butter. This is a great option on how to cook delicious turkey fillet. It is better to start cooking a turkey when the turkey taken out of the refrigerator moves away from the cold a little. It is necessary to make cuts in the fillet, put pieces of butter there, rub the turkey fillet with spices and send it to the oven. Other delicious recipes turkey fillet dishes: with mayonnaise, with oranges, with soy sauce. There is another way to cook turkey meat. This is a turkey in bacon. Cooking a turkey this way will allow you to cook tender dish, you will surely get a juicy turkey. But the turkey recipe does not only use whole turkey or turkey fillet, there are other recipes with turkey: turkey breast dishes, turkey thigh dishes, turkey drumstick dishes, turkey liver dishes and other turkey dishes.

If you have minced meat, you are probably wondering what to cook with minced turkey. It can cutlets, meatballs. Another note on the question of how to cook a turkey deliciously. The preparation of the turkey should begin with the preparation of the marinade, the turkey in the marinade should stand for at least a few hours, or better, a few days in the refrigerator. We hope that having cooked this bird once, a turkey will become a frequent guest on your table, recipes allow you to cook it differently each time.

Turkey meat is often recommended for diet food. It contains many amino acids, vitamins, it is tasty and nutritious. At the same time, its calorie content is relatively low. You can cook turkey meat different ways: fry, boil, stew, bake. All of these methods have advantages and disadvantages, but baking is recognized as one of the best cooking methods. When roasting a turkey, you can ensure that it cooks well and remains juicy, even if you cook it whole. In addition, if desired, you can get a golden crust, much more appetizing than when frying. However, for this you need to know how to cook a turkey in the oven correctly.

Cooking tips to keep the turkey juicy and tender

It is advisable to study the tips for cooking a turkey in advance so that you go shopping prepared. However, they will not interfere with those who already have a turkey in store.

  • For baking in the oven, especially if you plan to cook the whole bird, only a young turkey weighing up to 4 kg is suitable. You can recognize it not only by weight, but also by light, relatively thin skin. If you buy turkey meat already cut into pieces, pay attention to the cuts: they should be slightly moist and shiny. If the meat is sticky or covered with a crust, then you should not choose it.
  • Buy a whole turkey for roasting should be a couple of days before the planned feast. If you buy it earlier, you will have to freeze and defrost, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy immediately before cooking, you may not have time to marinate the meat.
  • Chilled meat is better to bake in the oven, especially when it comes to dietary meat turkeys. Frozen and thawed meat becomes less juicy. So that the dish prepared from frozen meat does not turn out to be too dry, it is defrosted without a sharp temperature drop, that is, in the refrigerator.
  • To prevent the turkey meat from drying out during baking, you can use a sleeve or foil. If foil is used, then it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass in foil. Then it will be possible to remove the layers of foil gradually. This will allow you to get a golden crust, but the wings and legs will not burn or dry out. It is recommended to make several punctures in the sleeve before baking. They are needed to release steam. Otherwise, the steam may break the package.
  • To make the turkey juicier, you can move its skin aside and put pieces of butter under it. To form an appetizing crust with oil, the bird is smeared on top.
  • The cooking time for a turkey in the oven depends on the temperature in the oven, the size of the bird or pieces, and the recipe. It usually takes 3 hours to bake a 4 kg turkey.

You can roast a turkey with or without minced meat. A whole bird is usually stuffed with fruits, mushrooms, vegetables, cereals. Prunes are often used as minced meat for turkey rolls. You can bake a turkey immediately with potatoes and other vegetables. In this case it will full meal. Other recipes allow you to cook cold cuts from turkey.

Whole roasted turkey

  • turkey - 4 kg;
  • onions - 0.2 kg;
  • thyme - 10 branches;
  • salt - 150 g;
  • sugar - 120 g;
  • garlic - 7-8 cloves;
  • black peppercorns - 20 pcs.;
  • water - 4-5 l;
  • butter - 0.4 kg.

Cooking method:

  • Wash the gutted turkey carcass, remove the neck.
  • Pour 4 liters of water into a large container, put salt, sugar, pepper in it. Heat to a boil so that bulk products dissolve.
  • Peel the onions and cut them into half rings.
  • Slice the garlic cloves into thin slices.
  • Place the onion and garlic in the brine. Add thyme to it.
  • Remove the brine from the stove.
  • When the brine cools down room temperature, put the turkey in it. If the brine does not completely cover it, add boiled water, but not more than a liter. Place in refrigerator. It should be marinated for at least 6 hours, but it is better if it stays in the marinade for 24 hours.
  • Remove the carcass from the brine, dry it.
  • Pull back the skin and place chunks of softened butter underneath, using about 100g. Lightly massage the turkey through the skin to spread the butter evenly.
  • Brush the top of the turkey with a small amount of softened butter. Lubricate also follows a large sheet of foil, which must be laid on the oven grate. Make a few small holes in the foil so that the juice can flow down, place a baking sheet under the grate.
  • Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
  • Lay the bird on the foil-lined rack, back up.
  • Turn on the oven and bake the turkey at 180-200 degrees for an hour and a half.
  • Brush the back of the turkey with oil, turn over and brush the belly. Continue baking for another hour.
  • Brush with remaining oil and bake for another half an hour. Check the readiness of the bird with a knife and remove it from the oven.

A roasted whole turkey can be served to the festive table whole or cut into pieces. It does not hurt to cook a side dish of baked vegetables.

Oven-roasted turkey stuffed with vegetables

  • turkey - 3 kg;
  • olive oil - 80 ml;
  • butter - 100 g;
  • onions - 100 g;
  • carrots - 100 g;
  • spicy Bell pepper(optional) - 1 pc.;
  • greens (rosemary or parsley) - 20 g;
  • lemon - 1 pc.;

Cooking method:

  • Take the butter out of the fridge and put it in a warm place until it softens.
  • Rinse the gutted bird carcass in running water and dry.
  • After pulling the skin, push pieces of butter under it, spread it under the skin with your fingers with massage movements.
  • Peel the onion and cut it into half rings.
  • Peeled carrots cut into thin sticks or grate.
  • Stuff the turkey with vegetables, put greens in it. Sew up so that the filling does not fall out.
  • Rub the turkey on all sides with the salt and pepper mixture. Tie your legs, press your wings.
  • Place on a foil-lined baking sheet.
  • Squeeze juice from lemon, mix with olive oil. Pour this sauce over the turkey.
  • Put the turkey in the oven, heated to 200 degrees, bake at this temperature for half an hour.
  • Reduce the temperature in the oven to 180 degrees and continue to bake for an hour and a half. Check for readiness. If the juice flowing out of the carcass when it is pierced with a knife has a reddish tint, continue to bake for another half hour. If the bird has already baked, it is not worth keeping it in the oven for extra time.

Before serving, do not forget to remove the filling from the turkey and put it next to it.

Turkey fillet baked in foil

  • turkey fillet - 1 kg;
  • soy sauce - 120 ml;
  • vegetable oil - 20–30 ml;
  • herbs, spices - to taste.

Cooking method:

  • Wash the fillet. Blot with paper towels. Make a deep long cut in each piece, place the spice mixture there and herbs.
  • Marinate the turkey fillet in soy sauce for 2 hours.
  • Prepare several pieces of foil (according to the number of fillets). Lubricate them with oil.
  • Wrap the fillet in foil. Put on a baking sheet.
  • Bake at 200 degrees for 50 minutes. 5 minutes before the end of cooking, unfold the foil so that the meat is lightly browned.

The fillet can be served hot with a side dish of vegetables and potatoes or cold, cut across into slices. As a side dish, you can cook stewed vegetables.

Turkey medallions baked in the sleeve

  • turkey medallions - 0.5 kg;
  • honey - 35 g;
  • a mixture of peppers - 5 g;
  • salt - to taste;
  • garlic - 1 clove;
  • dried rosemary - 10 g;
  • balsamic vinegar - 50 ml;
  • cheese - 100 g.

Cooking method:

  • Finely grate the cheese to make a sauce immediately.
  • Pass the garlic clove through a press, add to the cheese.
  • Pour a mixture of peppers, rosemary, add a little salt into a bowl with cheese.
  • Melt honey to a liquid state, mix with vinegar.
  • Pour the mixture into the cheese, mix well.
  • Wash and pat dry the medallions.
  • Place half of the cheese-honey mixture in a roasting sleeve. Lay the medallions on it, cover them with the remaining mixture.
  • Fasten the sleeve on both sides, make narrow punctures in the film with a toothpick.
  • Put on a baking sheet and put it in an oven preheated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. The potato side dish is the best.

Turkey medallions baked in foil

  • medallions - 0.5 kg;
  • dried basil - 10 g;
  • cheese - 100 g;
  • tomatoes - 100 g;
  • vegetable oil - 10 ml;
  • sour cream - 20 ml;
  • salt, pepper - to taste.

Cooking method:

  • Mix sour cream with salt, pepper and basil.
  • Wash the tomatoes, cut into slices.
  • Finely grate the cheese.
  • Rinse the turkey medallions and pat dry with a kitchen towel.
  • Place each medallion on a piece of foil greased with vegetable oil.
  • Brush medallions with sour cream sauce.
  • Place a circle of tomato on each medallion.
  • Sprinkle with cheese.
  • Raise the ends of the foil and pin them together at the top so that the foil does not crush the cheese.
  • Put on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unfold the foil and bake for another 10 minutes.

If you cook turkey medallions according to this recipe, then they can be served as hot appetizer to the holiday table. They look appetizing, the meat is juicy and tender.

"Buzhenina" from turkey

  • turkey fillet (breast) - 0.8 kg;
  • mustard (sauce) - 40 ml;
  • provencal herbs - 20 g;
  • garlic - 3-4 cloves;
  • salt, black ground pepper- taste.

Cooking method:

  • Wash a large piece of turkey fillet and pat dry with a towel.
  • Peel the garlic, cut the cloves into 3 parts.
  • Having made thin deep cuts on different sides of the piece with a knife, stuff the meat with garlic.
  • Rub the piece with the mixture provencal herbs, pepper and salt. Coat with mustard.
  • Place in the refrigerator for 2 hours to marinate the turkey.
  • Wrap the turkey fillet in foil, making an envelope out of it. Put in an oven preheated to 220 degrees at 35–40.
  • Leave the turkey in the foil until it cools down.

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, cut it into thin slices and arrange on a platter. It would be a good idea to cook turkey “baked ham” for the festive table.

Turkey with prunes

  • turkey fillet - 0.8 kg;
  • prunes - 0.2 kg;
  • vegetable oil - 50 ml;
  • salt, pepper - to taste.

Cooking method:

  • Pour dried pitted prunes with warm water for 15 minutes. Remove, wring out, cut into strips.
  • Wash the turkey fillet, dry it and cut into escalopes. Beat with a culinary mallet.
  • Mix the salt and pepper and rub the beaten turkey pieces on both sides.
  • Put a spoonful of chopped prunes on each piece, roll it into a roll and tie it with a thread.
  • Grease a baking dish or a baking sheet with high sides generously with oil, put the rolls on it, sprinkle with the remaining oil.
  • Bake turkey rolls with prunes at 200 degrees for 35-40 minutes.

Before serving, the threads must be removed, cut the rolls into rings. They look very appetizing. If you want the meat to be even juicier, these rolls can be made with bacon by wrapping thin slices of pork around each roll before wrapping it with thread. However, the calorie content of the finished dish will greatly increase because of this.

You can cook the turkey in the oven whole or in pieces, with or without stuffing. Roast turkey can be served as cold appetizer or as a main dish - it depends on the recipe. If everything is done correctly, the meat will turn out tender and juicy.

It was not at all the fashion for eating turkey that made us turn our eyes to this luxurious bird. Its meat is very valuable for its nutritional qualities. Nutritionists have recognized that it is easier to digest than chicken or rabbit. It contains substances indispensable for the human body:

  • easily digestible proteins;
  • proteins;
  • fat-soluble vitamins: PP, A, K, B1 and others;
  • minerals and trace elements: potassium, magnesium, phosphorus and others.

It is recommended to use dietary meat for children, people suffering from oncology, diabetes. It is used to normalize metabolic processes, prevention of aging of the body, indispensable for weight loss. That is why it is important to be able to cook turkey meat correctly. Therefore, we go directly to the tips on how to make a turkey breast juicy.

Cooking features

The turkey breast is devoid of fat, so it sometimes turns out to be a bit dry when cooked. But only for those who do it for the first time or are not interested in how to make meat juicy. Given the characteristics of the product, it is necessary to process it correctly so that the tidbit does not turn into rubber.

1. Fast frying

Roasted turkey breast is very tasty. It must be cooked on high heat in the first minutes of frying. The piece will have to be cut into plates of a convenient thickness.

They are laid out in a pan when the oil is already hot enough. With this approach, a crust immediately forms on the meat. It does not allow the juice to flow out. The chefs say that fast way frying, the crust seals the piece and does not release the juice, does not allow the turkey to dry out.

2. Adding oil

It is difficult to make a turkey breast juicy because it lacks fat. However experienced housewives Let's go for another trick. Before cooking, the piece is carefully rubbed with butter. Do not complain that this product is greasy. Since you want juiciness, you have to put up with it. Animal fats are not recommended.

The rubbing process looks something like this:

  1. Butter is pre-softened.
  2. A piece is laid out on a plate. Aromatic herbs, a little salt, pepper are added to it.
  3. The resulting mass is rubbed on the breast.
  4. It is suggested to leave it for a few minutes on the table, and then the turkey is roasted or baked in the oven.

2. Bake in foil or sleeve

Even an old turkey breast is ideal if it is baked in the oven using foil or a sleeve. With this method, a piece is prepared in own juice, which does not evaporate through the shell. Moisture is enough, the fibers are saturated with it. There can be no talk of any overdrying.

The existing fillet must first be prepared. It is washed, then rubbed with your favorite seasonings. Thyme, pepper, paprika goes well with turkey. You can add garlic, lemon juice, a little soy sauce. A little oil won't hurt either.

A fragrant piece is wrapped in foil or placed in a sleeve. After that, it can be immediately sent to the oven. Before the end of baking, the wrapper is opened so that the top is browned.

3. Using batter or breading

Thin batter or breadcrumbs are ideal for preparing turkey breast. In the process of frying, they are transformed into a "fur coat" that envelops pieces of meat. Juice does not flow through such a shell. Accordingly, the meat remains juicy, which was required initially

There are a huge number of batter recipes for poultry. It can be prepared by mixing different products. Usually the composition of the liquid mass includes eggs, milk, a little flour, starch. You can immediately add spices and salt to the bowl.

You can bread a turkey in breadcrumbs, breadcrumbs. But the most juicy breast is obtained if it is triple wrapped: first in flour, then in eggs, and finally in breadcrumbs.

4. Marinating

Properly prepared marinade allows you to make the meat juicy and enriches it with its taste. The turkey itself is fresh, neutral, but it quickly absorbs the aromas that are located nearby.

Turkey marinades are prepared on the basis of different ingredients:

  • Orange: citrus fruits are cut into rings, mixed with crushed garlic, steamed sage, salt, ground pepper.
  • soy: garlic, lemon juice, a little salt and sugar, balsamic vinegar are added to soy dark sauce.
  • Kefir: a simple marinade is obtained by mixing kefir with lemon juice, from spices, you can add curry, pepper, a little salt.
  • Mustard: sprigs of rosemary, thyme, pepper and garlic are carefully ground in a mortar, they are transferred to a bowl with mustard, combined with lemon juice and yogurt.
  • garlic: combine crushed garlic with salt, rub the turkey breast with a mixture, wrap in a film and leave to marinate for an hour.

5. Beating

It is often believed that meat intended for frying chops is beaten off with a hammer. Not at all, because the method is universal, it allows you to improve the quality of turkey meat. However, it is necessary to beat off correctly. Prepared pieces do not need to be spread on the board. It is advisable to wrap each serving in cling film and then knock on them.

6. Baking temperature

When, it would seem, all the secrets of how to make a juicy turkey breast when frying and stewing are revealed, it remains to be reminded of temperature regime cooking. Let's talk about baking in the oven. The meat will never turn dry with the right choice of temperature.

By the time the turkey is cooking, the oven should already be preheating. Do not send a pickled or buttered piece to a cold oven.

The bird can be sent in the form for baking when the thermometer shows about 220-230º. After about 10 minutes, the temperature drops by 10º. Then the procedure is repeated again until the oven cools to 180º.

The successive decrease in temperature was not chosen by chance. At 230º, the top is quickly baked, a crust appears. At a lower temperature, the meat inside the piece is well baked. A consistent decrease in heat in the oven allows you to get a juicy, baked breast as a result.

And finally, tips on what to do so that the turkey breast is definitely juicy will not be superfluous:

  1. Pre-soaking in cold water or mineral water with the addition of salt helps soften the meat. However, it is worth remembering that subsequently you will have to salt less or completely avoid adding this product. The brine is prepared taking into account the proportions: 50 g of salt per 1 liter of liquid.
  2. When choosing a product, you should pay attention to the color of the meat and its smell. Turkey meat should be pinkish without specific unpleasant odors. Noticing the raids of yellowness, an unpleasant smell, it is better to refuse to purchase the product.
  3. Chilled breasts should always be preferred over frozen ones. During the freezing process, some of the moisture is lost, so it is difficult to achieve juiciness.
  4. If it was not possible to ensure the juiciness of the breast, because the article caught your eye, when the meat is already ready, it can be “revived”. Creamy, tomato or sweet and sour sauce is perfect for the breast. You can stew the finished meat in it for a few minutes, and then pour it on top.
  5. Cut the breast only across the grain.

Knowing how to make a turkey breast juicy and tasty, you can plan a menu for the coming days and upcoming holidays. It will definitely find a place for new dishes that will be useful and easily digestible.

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 a novice cook, for some reason, dried out the fillet during cooking, then the situation can be saved by serving ready meal creamy or sweet and sour sauce.

  1. 400 g of turkey fillet is washed, cut into small pieces and dried with paper towels. If the meat is frozen, then it must be kept 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 tomato paste 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 processed cheese break into small pieces and add to the pan, knead with a fork and cook 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 gr white meat washed, wiped and cut in any shape. Then it is fried in a saucepan for vegetable oil within 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 is poured into the fillet with mushrooms fresh cream, 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 is poured into the pan cold water, in which Art. 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 spicy adjika from 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 during cooking fresh mushrooms, 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 are added to the vegetables. bell peppers. All ingredients are fried until tender.
  3. 800 gr is added to the stewpan to the meat young potatoes peeled and cut in a similar way, as well as 200 g of chopped cabbage. 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, folded in a bowl, poured cold cow's milk and left to marinate for an hour.
  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. 50 gr hard cheese grate on a large cell of the 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 spoon 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 gr. olive oil with 30 g 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. On a hot frying pan 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.