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Turkey in a pan - general cooking principles:

It is better to fry the turkey separately from the rest of the ingredients. Of course, if the recipe provides for subsequent stewing, then there will be no crispy crust. But it will taste good: stewing the turkey in a pan without frying, you will no longer achieve it.

Chilled turkey is always better than frozen turkey.

Never start cooking a turkey while it is still cold. In this case, its meat loses its juiciness. Remove the bird from the refrigerator early to bring the temperature back to room temperature.

Frozen poultry should be thawed slowly: in water that needs to be changed regularly, or indoors. A carcass of about 8-9 kg, for example, is thawed for up to two days.

You need to buy a turkey no earlier than two days before cooking: a fresh carcass must be thoroughly rinsed in running water, wiped dry both inside and outside, covered with foil and refrigerated.

Homemade turkey is fried in a frying pan without oil - it will start up the fat itself, and you will not need oil. You always have to add vegetable oil to store-bought poultry.

Each part of the turkey in the pan takes its own time. The fillet will be ready to eat in 25 minutes. It takes 20 minutes for the fillet chop, the legs need to be fried for about 35 minutes.

The skin of a fresh bird should be light, a slight yellowish tint is possible.

If the turkey is pre-soaked in a marinade (suitable for any recipe), then the turkey meat will turn out to be much softer and richer. The carcass is marinated from 2 to 4 days, depending on the size. Marinade can be simply salt water with the addition of spices or vinegar (ordinary or wine), dry wine, as well as pomegranate, apple, orange and any freshly squeezed juices. Natural kefir or yogurt are also excellent marinades for turkey.

There are a lot of spices suitable for marinating turkey. Poultry is marinated with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other spices. Oriental and Caucasian spices work well. However, it is not recommended to use ready-made black pepper for such purposes - it will add bitterness to your turkey dish. Better crush the peppercorns yourself. It is advisable to use salt, coarsely ground. You can swap it for soy sauce if you like.

Common ingredients for all recipes are vegetable oil (usually 2-3 tablespoons), pepper and salt.

Tender turkey in a Stroganoff pan with mushrooms

Ingredients:

Turkey leg meat: 300 g.

Porcini mushrooms: 100 g.

Bulbs: 2

Sour cream (high fat): 0.25 cups.

Mustard: 1 tbsp. l.

Cooking method:

Meat from the legs is required to be cut into "cubes" and put on a hot frying pan with butter and fry a little. Then the onion is cut into cubes, and each porcini mushroom is cut into quarters. Mushrooms and onions are added to the turkey in a pan, the resulting mass is stewed over low heat until the water evaporates.

Then sour cream, mustard, pepper and salt are added here. It remains only to stir, bring the dish to a boil and simmer for another 5 minutes.

Turkey in a frying pan "Hercules" in oatmeal breading

Ingredients:

Poultry fillet: 1 kg.

Chicken egg: 1 pc.

Onion: 1 pc.

Mayonnaise: 3 tbsp l.

Flour: 1 tbsp. l.

Some oatmeal.

Cooking method:

The cooking process begins by marinating the turkey according to one of the above principles. The fillet is cut into small pieces and placed in the marinade. Then, when the marinating process is over, you can start preparing the dish itself. Before putting the pieces of turkey in the pan, grate (or just finely chop) the onion on a coarse grater, mix it with egg, flour and mayonnaise, add vegetable oil to the mixture, pepper and salt. The resulting mass is poured into fillets, the products are mixed, and in this form remain for some time at room temperature. This is an additional marinade in mayonnaise.

After 2 hours, you need to heat the pan, pour two tablespoons of any vegetable oil into it, and, breading the fillet pieces in oatmeal, put the turkey in the pan and fry until it is well browned.

Country-style turkey in a pan in batter

Ingredients:

Egg whites: 3 pcs.

Flour: 3 tbsp. l.

Cooking method:

First you need to separate the whites and yolks. Add flour, salt and pepper in a small amount to a container with proteins, and beat thoroughly with a whisk or blender. Cut the turkey meat into pieces, beat off, pepper and salt. In a frying pan preheated with oil, each piece of turkey is laid out after being dipped in batter. Pieces of turkey are fried in a pan for about 10-15 minutes on all sides over low heat, without a lid, until tender.

Crispy turkey breast chops

This healthy and completely diet turkey dish in a pan cooks as quickly as the previous ones. Turkey chops according to this recipe will save you in case of unexpected guests, when you need to act quickly and feed is delicious.

Ingredients:

Fillet: 400-500 g.

Chicken eggs: 1-2 pcs.

Bread crumbs: 5-6 tbsp. l.

Provencal herbs (or other spices): 0.5-1 tsp.

Flour: 1 tbsp. l.

Some oatmeal.

Ghee or butter (other than vegetable oil): 1 tbsp. l.

Cooking method:

You need to start by rinsing a piece of fillet and drying it thoroughly with paper napkins or towels. Then the meat is cut into pieces - always across the fibers. A half-kilogram piece of fillet is from 4 to 6 slices about 20 mm thick. Place the slices in a bag and beat with a wooden mallet, without much effort, until they "lose weight" up to 13-15 mm. Sprinkle with pepper.

Next, beat the egg with a fork or whisk, adding Provencal herbs there (they can be replaced with any set of dried herbs that can be found on the farm). Chops should be dipped in a mixture of eggs and herbs, then put into a container and pour the rest of the beaten egg there. Leave to stand for at least a quarter of an hour at room temperature. If your guests did not come unexpectedly, then such a marinade can be made in advance. In this case, the container with meat and eggs can be covered with foil and left overnight or even half a day in the refrigerator.

It remains only to thickly bread the chops in breadcrumbs just before the frying process. Put a frying pan with a thick bottom on an intense fire and, when the vegetable oil "overheats", add a little butter (not necessary to taste). The turkey chops themselves in the skillet will fry faster than the preparation process went on. Almost a minute later the bottom of the chop becomes rosy, it is necessary to turn it over, "remove" the heat a little, salt the already fried side. The second side is ready just as quickly. The main thing is not to overcook, the turkey in such cases quickly becomes tough and dry.

Turkey drumstick in a skillet spicy in soy sauce

Ingredients:

Shin: 1 pc.

A little olive oil: about 2-3 tbsp. l.

Paprika: 1 tbsp. l.

Garlic: 2-3 teeth.

Dried basil: 1 tsp

Soy sauce: 2 tbsp. l.

Balsamic vinegar: 2 tbsp l.

Cooking method:

The poultry drumstick should be cut across into pieces of approximately 2 cm. Place the pieces in a deep plate or bowl. Then grind.

Now you need to prepare the sauce: mix olive oil and balsamic vinegar and soy sauce, adding paprika, basil, and salt. Pieces of drumstick are poured with the resulting mixture, the whole mass is covered with a lid and it remains to marinate for at least one hour (at room temperature). Pieces need to be turned over periodically. The longer the cooked mass stands, the tastier and more tender the dish will turn out.

When the time comes to fry a spicy turkey in a pan, you will need to heat the pan with olive oil over low or medium heat and put the pickled pieces there, leaving the marinade in the container without pouring. In this case, the shank is fried for 5 minutes on all sides, then it is poured with the remaining marinade. Put out another 10 minutes.

Juicy turkey in a pan with vegetables in Samarkand style

Ingredients:

Turkey fillet: 0.5 kg.

Zucchini: 1 pc.

Bell pepper: 1 pc.

Tomatoes: 2 pcs.

Carrots: 1 pc.

Onion.

Garlic: 2 prongs

Olive oil: 3 tablespoons l.

Parsley: half a bunch.

Turmeric: 1/2 tsp

Cooking method:

First, heat a frying pan with 2 tablespoons of oil, then put the turkey and fry, stirring the pieces from time to time, for about a quarter of an hour over low heat, without covering.

At the same time, you can have time to peel and cut vegetables, if not everything is ready. Onions and bell peppers are cut in half rings, carrots should be grated with a coarse grater. Tomatoes must not only be washed, but also doused with boiling water and peeled, then cut into small pieces. The zucchini also needs to be peeled and seeds removed. Chop the garlic in any suitable way.

For vegetables, you first need another pan. On it, in turn, with a break of five minutes, vegetables are laid out in a certain sequence:

Carrot.

Tomatoes.

Zucchini.

After the products in both pans look like ready-made ones, mix them together and fry together for another 20 minutes, adding seasonings.

Mix vegetables and fillets, sprinkle them with salt, turmeric, pepper, add garlic, add half a glass of boiling water, then simmer under a lid over low heat for about 20-25 minutes.

Chopped parsley and sour cream will add the final flavor to the Samarkand-style turkey with vegetables - already on the table, as a seasoning and decoration.

Roasted Mexican Turkey with Green Beans, Tomatoes and Garlic

Ingredients:

Turkey fillet: 0.4 kg.

Tomatoes and onions: 2 pcs.

Garlic: 2 teeth.

Green beans: 2 cups

Olive oil: 2 tbsp. l.

Parsley, other spices.

Cooking method:

Turkey fillet in a pan with vegetables is an easy and “quick” dish, which is enough for a large family.

First, the fillet is finely chopped, then it is fried in olive oil until lightly browned. Put the pieces on a separate plate using a slotted spoon.

All green bean pods must be cut into pieces 2-3 parts, remove the hard parts and veins and boil until softened in a small amount of water. In the pan where the fillets were prepared (in the same oil), fry the tomatoes and onions, cut into half rings, add chopped herbs and garlic, season with spices to taste, salt and pepper.

Mix the resulting mass and fry together for 3-5 minutes over low heat. Then add the turkey and beans. The last stage of cooking is stewing. A little liquid is poured into the pan (just enough so that the ingredients are barely covered with water). Now you can cover the almost finished dish with a lid, and in 10-15 minutes of the final stage of the process, you can start serving the table.

French turkey steak in a pan dietary

Due to the ease with which turkey fat is absorbed by the human body, this dish is perfect for those who follow a weight-based diet, although the very word "steak" sounds like something high in calories.

Ingredients:

Turkey meat: 0.5 kg.

Butter: 1 tbsp. l.

Ground red pepper: 1/3 tsp.

Oil - olive or corn.

Paprika: oh, 5 tsp

Curry powder: oh, 5 tsp

Cooking method:

Rinse the fillets thoroughly in running water and cut into steaks. Stir all the spices together. Grate each piece of turkey with spices and leave for half an hour. You can wrap the steaks in cling film - so the spices soak the meat deeper.

Heat a skillet with a mixture of butter and corn or olive oil.

Then cover the pan with a lid and set the heat to low. Thus, the steaks should simmer for another 5 minutes. After turning off the pan, cover the pan with foil for a few minutes and allow the ready-made steaks to "reach" a little.

Pumpkin ragout with turkey "Autumn"

Ingredients:

Turkey (legs, fillets or minced turkey): 0.5 kg.

Pumpkin: 4 cups

Onion and bell pepper: 1 pc.

Garlic: 1 clove.

Tomatoes: 3 pcs.

Greens: to taste.

Grated cheese: 0.5 cups.

Sour cream: 0.5 cups.

Cooking method:

Grate cheese and pumpkin.

If you have prepared drumsticks or turkey fillets for the recipe, then they must be fried in a pan until they even blush, turning over and set aside.

Peel vegetables. Onions and garlic are cut into smaller pieces, bell peppers are cut into squares. Put vegetables in a preheated pan and simmer over low heat until they become softer. Then add the turkey to the pan (or minced turkey) and fry until the mixture is dark golden.

Add diced tomatoes together with pumpkin, season with spices and salt. It remains only to simmer under a lid on low heat for another 15–20 minutes.

Grated cheese will come in handy for a ready-made stew: the dish is served to the table with cheese, sour cream and a decoration of herbs.

Turkey fillet in a frying pan "The remains are sweet"

Ingredients:

Turkey fillet: how much to eat.

Sour cream, cream, kefir: any fermented milk products.

Onions, garlic, herbs, dill, parsley - any vegetable that can be found in the refrigerator.

Spices.

Cooking method:

This recipe is suitable for those housewives who have a turkey, but nothing has been purchased for it from the ingredients specified in other recipes. Therefore, in the refrigerator you can find everything that looks like vegetables and herbs, and chop it for frying.

Fillets are cut first. Pieces of turkey are fried in a pan for a few minutes until light blush. Then chopped vegetables are added to the ruddy pieces. The resulting mass is fried over not very high heat for about 15 minutes.

In principle, you can do without fermented milk products by extinguishing the dish under the lid over low heat, adding ordinary water. But with kefir or sour cream, the taste will be softer and thinner.

Turkey in a pan - tricks and tips

If you want the turkey meat in the pan to be crispy, there should be no excess liquid in the dish - vegetables or water. Only fry over medium heat, excluding extinguishing. You can fry the vegetables separately and serve as a side dish.

If you dare to fry and stew the whole turkey in a pan, then put the bird breast-side down. This is the driest place in the carcass and will make it much juicier this way.

The readiness of a turkey, like a chicken, is determined by piercing: a clear liquid should flow from the thick parts.

Any liquid left over from frying the turkey fillet in the pan can be used to prepare another dish, such as a side dish, soup, or gravy.

Adding a few drops of lemon will add a delicate and subtle flavor to the turkey steak in the skillet.

After frying, steaks must "rest" for a few minutes.

Roasted turkey is as good for sandwiches as sausage or bacon, especially if you add a piece of lettuce and a slice of tomato to the fillet.

During frying, it is better to pour large pieces of meat of this bird with its “own juice”. This is an additional safety net against the notorious dryness of turkey meat.

Do not forget about the intricacies: the rules for defrosting and pickling. This applies not only to satsivi, chakhokhbili, schnitzels, julienne, but also to cutlets, meatballs and even nuggets and turkey pates.

What to cook with turkey?

Turkey is one of the most essential types of meat for humans. It's not so much about its dieteticity, so much about the benefits it brings to the body. All parts of the bird are used for food, but most often housewives are interested in what to cook from turkey fillets. We will tell you how to deliciously stew or fry a turkey fillet, how long it needs to be cooked, how to make it in the oven, in a slow cooker or on the grill.

Turkey is considered a dietary meat, it contains a lot of vitamins necessary for full life and little fat. But the most delicious part of the bird is, of course, the fillet. We will consider his cooking recipes in this article.
Many, hearing the name "dietary meat", for some reason immediately imagine something dry and tasteless. No. Turkey fillet can be cooked at home and in cream, and with mushrooms, and with prunes or with apples, and with vegetables - this is generally a wonderful tandem. One soup made of it is worth a lot. And goulash or chopped cutlets turn out to be a real culinary masterpiece. If you make turkey fillet rolls, then all the guests will be amazed. In general, there are a lot of recipes and you should definitely try them. Moreover, they have already been tested by more than one mistress and guarantee excellent results.

Knowing how to cook turkey fillets can help you diversify your diet. It goes well with almost any side dish, as well as most sauces.

1. Turkey thigh fillet soup.

This soup will surprise anyone who tastes it with its delicate taste. It is very useful for any person, but first of all it is advisable to cook for small children, pregnant women and the elderly.

Ingredients:

  • turkey fillet - 400 g;
  • 5-6 medium potatoes;
  • one carrot;
  • celery stalk (you can cook without it);
  • a couple of cloves of garlic;
  • one hot pepper;
  • blue or red onion;
  • 2-3 tomatoes;
  • fresh herbs;
  • salt and spices to taste.

Turkey thigh fillet soup can also be made using the breast, so it will turn out to be more dietary.

Recipe for making turkey thigh fillet soup.

Rinse the meat, dry it, cut into small pieces. Cover with cold water and put on medium heat. The broth will take 40-60 minutes to cook. After 10 minutes from the start of cooking, add peeled and chopped carrots, half an onion and celery into the pan.
Cut the other half of the onion into thin half rings, chop the garlic and pepper very finely. Put in a frying pan greased with a little oil and fry for a couple of minutes. Add grated tomatoes. Simmer all together for 8 minutes.
Remove the meat, strain the broth. Add chopped potatoes to it, after boiling, put the mixture out of the pan, and five minutes before cooking - finely chopped meat and herbs.
Salt and pepper the turkey thigh fillet soup, preferably while the broth is boiling, and then, if necessary, add.

2. Turkey fillet with potatoes in the oven.

Not sure how to feed your family? Tired of the monotony, but not ready to spend several hours in the kitchen working on a culinary masterpiece? Turkey fillet with potatoes in the oven is exactly what you need.

Ingredients:

  • turkey fillet - 500-600 g;
  • a pound of potatoes;
  • head of garlic;
  • rast. butter - 1-2 tablespoons;
  • salt and spices to taste;
  • fresh herbs for serving.

How to cook turkey fillet with potatoes in the oven.

Peel the potatoes, cut into slices. Stir in seasonings, butter and finely chopped garlic. Cut the fillet, peel, if necessary, salt, pepper, mix with the potatoes.
Grease a baking dish with oil. Put all the ingredients in it, smooth it out. Bake at 180 degrees for about an hour. You can sprinkle with grated cheese on top.
You can cook turkey fillet with potatoes in the oven by changing the amount of ingredients. The meat can be more or less. See how you like best.
Prepare plenty of fresh herbs before preparing this dish. With it, it will be even tastier and healthier.

Many people consider the breast to be dry and tasteless. In fact, the reason is that it is simply not properly prepared. Oven juicy turkey fillets can be made using the right marinade and seasonings.
One of the most proven is kefir. The ingredients are used in any amount to taste.

Ingredients:

  • fillet (or breast) of a turkey;
  • spices for poultry to choose from (curry, paprika, basil, thyme);
  • kefir 2.5%;
  • salt and pepper to taste.

Oven fillet recipe.

Rinse the breast, dry it, rub with salt and spices. Then put in a plate and pour over with kefir, so that the meat is completely covered. You can cook after half an hour, but it is better if you stand for at least a couple of hours.
After marinating, wrap in foil, bake at 180 degrees for about 40 minutes. You can put a sprig of your favorite greens on each piece.

Mustard perfectly retains juice inside. It is enough just to grease each piece with it and bake in foil until tender. This method will not only make the fillet very juicy, but will also allow you to give up seasonings and spices.
The original juicy turkey fillet in the oven is obtained using kiwi. Rinse the meat, dry it, season with salt, pepper, and then grease it with minced kiwi. The taste of the finished dish will amaze you. Very tender and juicy home-cooked meat will become one of your favorites.
You can also use these recipes for a multicooker.

4. Turkey fillet in the sleeve in the oven.

Turkey meat is dietary and the culinary sleeve helps you prepare healthy meals. So this recipe should be in every family. Turkey fillet in a sleeve in the oven turns out to be very tasty and juicy. You should definitely try it.

Ingredients:

  • fillet - 1 kg.;
  • a few cloves of garlic;
  • a couple of spoons of curry;
  • two or three sprigs of rosemary;
  • salt to taste.

How to cook turkey fillet in a sleeve in the oven.

Rinse the meat, dry it. Grate with chopped garlic and spices, leave to marinate for a couple of hours. Then put it in the sleeve. Bake for about an hour in a preheated oven. If the fillet is dry, you can add a little water or broth to it in the sleeve.
It turns out very tasty turkey fillet in a sleeve in the oven with a side dish. To do this, the meat must be washed, dried and cut into small pieces. Mix with potato wedges, onions, carrots. Add salt and spices to taste, bake for about an hour at 180 degrees. If you add a little champignons or fresh green peas, the dish will get extra chic.
If the fillet is marinated in pineapple juice before baking, and then stuffed with garlic and olives, it will instantly turn from the category of everyday to festive ones.

5. Turkey fillet in sour cream sauce in a pan.

Leading culinary experts of the world call sour cream one of the most suitable sauces for turkey. A turkey baked or fried in it turns out to be incredibly juicy and aromatic, and most importantly, it does not lose its benefits.

Ingredients:

  • a pound of fillet;
  • vegetable oil - 20 g;
  • sour cream - 100 g;
  • bulb;
  • glass of water;
  • fresh or dry greens;
  • salt and spices to taste.

How to cook turkey fillet in sour cream sauce in a pan, recipe.

Rinse fillets, blot off excess liquid. Cut into small pieces.
Chop the peeled onion, mix the sour cream with herbs.
In a frying pan, fry each piece of meat on both sides, add the onion with spices. Protomit all together for several minutes, pour over sour cream sauce, simmer under a closed lid until tender (about 10 minutes).
Serve the turkey fillet in sour cream sauce in a skillet with any side dish.

6. Turkey fillet in sour cream sauce in the oven.

If you think that meat cooked in a pan is not as healthy as baked meat, try fillets in sour cream sauce in the oven (the recipe can also be used for a multicooker).

Ingredients:

  • fillet - 600-700 g;
  • large onion;
  • carrot;
  • one and a half glasses of sour cream;
  • 1.5 tbsp. l. mustard;
  • salt and spices to taste.

Cooking turkey fillet in sour cream sauce in the oven, recipe.

As in the previous recipe, the turkey must be washed, dried, chopped. Put the pieces of meat in a dish greased with a little oil. Add salt and pepper to taste.
Top with onion and carrots, pre-cooked in a skillet. Raw vegetables can be used, but the taste will not be the same.
Stir all the other ingredients and pour over the meat. Simmer in the oven for 40-50 minutes, and in a slow cooker for 25-30 minutes. Then cool slightly, serve with boiled rice or as an independent dish.
Compared to the one cooked in a pan, this option can be considered more dietary, but there is no particular difference in taste.

Cutlets are served in every home, but lately, they are becoming more and more popular cooked from finely chopped meat, and not from the more familiar minced meat. Try the chopped turkey fillet cutlets. You will definitely like the result.

Ingredients:

  • fillet - 400 g;
  • onion head (preferably red);
  • egg;
  • salt and spices to taste (preferably basil and ground black pepper).

How to cook chopped turkey fillet cutlets, recipe.

Chop the meat very finely. Chop the onion even finer and pour boiling water over it. This will help relieve him of unnecessary bitterness. After a couple of minutes, drain the water, mix the onion and fillet. Add spices and egg.
Advice! Sprinkle the mixture with balsamic vinegar. Then your cutlets will be fluffy and more flavorful.
Do not rush to start frying. Let the minced meat stand for twenty minutes. Then put the cutlets on a greased with vegetable or olive oil and a preheated frying pan, fry for about 7 minutes on each side over very low heat.
You can serve chopped turkey fillet cutlets with mashed potatoes, porridge or a side dish of vegetables

Chop lovers should definitely try this turkey fillet dish. The recipe can be used for both the frying pan and the oven. Both in the first and in the second case, it turns out very tasty.

Ingredients:

  • fillet - 700 g;
  • 2 eggs;
  • a couple of tablespoons of sour cream;
  • cheese - 100 g.;
  • a pinch of starch;
  • salt and pepper to taste.

How to make turkey fillet chops.

Rinse the meat, dry it, cut into portions. Turkey fillet chops can be made from any part, whether cut from the drumstick or from the breast.
Beat off the meat, salt and pepper. Leave, let it rest a little, and at this time prepare the batter. Mix all other ingredients, grate cheese. Dip each piece in batter, put in a preheated pan, fry on both sides, then sprinkle one with cheese, cover and simmer over very low heat.
If you are cooking turkey fillet chops in the oven, sprinkle with cheese immediately and bake for about 40 minutes.

If you don't know what to cook for the second, try turkey fillet goulash. It can be served with any side dish, and the presence of fresh vegetables makes the finished dish even more useful.

Ingredients:

  • fillet - 600 g;
  • a couple of bell peppers;
  • bulb;
  • 2-3 cloves of garlic;
  • tomatoes, or pasta made from them;
  • salt and spices to taste.

How to make turkey fillet goulash.

Cut the fillet into small pieces, fry, remove from the pan. Peel vegetables, chop finely, fry. Add meat and chopped tomatoes or pasta to them. Simmer for half an hour, then salt and pepper to taste.
Turkey fillet goulash will complement any side dish. When serving, you can sprinkle with fresh herbs.
Very tasty rolls are obtained from turkey. The secret is that any product can be perfect for them. You can fill the beaten fillet with fresh herbs mixed with sour cream, or you can make a mushroom filling. Experiment. You can fix the rolls with a toothpick, a strip of pigtail cheese, or with ordinary thread.

Everyone knows that in America and many European countries, turkey is an obligatory New Year and Christmas dish. In our country, turkey meat is not very popular, but in vain! Turkey meat is ahead of chicken in many respects. It is dietary, healthy and delicious. Recommended for inclusion in the diet of young children. Many vitamins, minerals and proteins found in turkey are essential for the human body. Therefore, you need to eat dishes based on the meat of this poultry as often as possible.

The easiest way to cook a turkey is in a skillet. This option is chosen by many experienced chefs and beginners.

What is good about cooking in a pan

Cooking turkey in a pan has several advantages over other methods:

  • a simple process that takes a little time;
  • dietary meat and at the same time satisfying;
  • a variety of recipes and cooking methods makes it possible to get dishes of different taste at the exit;
  • with proper heat treatment, the turkey turns out to be juicy, tender and, importantly, healthy.

You don't need to use complicated techniques or many different kitchen utensils to cook poultry in a pan. All you need is a frying pan and some free time. This is the main advantage of this method.

Turkey preparation

An important point before starting cooking is the choice of meat and its processing. Ideally, it is best to purchase poultry from trusted suppliers.

You can cook from any part of the carcass. A more uniform structure has a turkey fillet taken from the brisket. This part of the bird is considered to be less nutritious. You can also cook fillet from the drumstick. The main thing, when choosing, pay attention to the color of the product, the smell and the condition of the upper covers. The meat should not be dented or damaged.

The selected turkey should be rinsed well and wiped off with a tea towel or paper. The meat is ready for further processing.

Various poultry marinades are often used. They make the product softer and more tender. You can use soy sauce with honey or dry wine.

Not all spices are suitable for a particular product. Any Caucasian spices, cloves, cardamom and turmeric are in perfect harmony with turkey meat. Cinnamon and ginger are appropriate. By adding various spices, you can change the taste of the finished dish and pleasantly surprise your home and guests every time.

Cooking methods

Different cooking techniques for turkey meat allow you to get dishes with different tastes and aromas. So, when frying, the product is obtained with a golden brown crust. And when stewing, you can achieve extraordinary softness and juiciness of meat. By baking, the turkey will preserve vitamins and juices, it will be an excellent option for a diet.

Frying

Pan-frying a turkey is the most common and easiest way to cook turkey. Takes little time. And the result is amazing: the meat is tasty, juicy and aromatic. You just need to follow a few rules.

  1. The turkey fillet should be rinsed well and dried with a towel. If the product is sent to be fried undried, it will start to "shoot" in the pan.
  2. Cut the meat into small portions.
  3. Serve a little with a hammer, salt and pepper. Leave on for 30 minutes.
  4. Beat the chicken whites with a little flour and season with salt.
  5. Each piece must be dipped in a protein mixture and sent to fry in a pan with vegetable oil.
  6. Fry the meat over medium heat for 12 minutes on each side.

The dish turns out to be tender and juicy. Correctly timed heat treatment makes it possible to obtain an ideal result. The meat retains all useful properties and taste.

Extinguishing

After stewing, the turkey turns out to be very soft, melting in the mouth. The main thing is to observe the processing time. If you are preparing portioned fillet, then you need half an hour. And if the meat is cut into small pieces, 20 minutes will be enough.

  1. First, you need to fry the pieces of meat on both sides for 5 minutes.
  2. You can add onions, carrots, and other vegetables as desired.
  3. Pour sour cream over the ingredients and close the lid. Simmer for 7 minutes.
  4. At the end of cooking, season with salt, spices and sprinkle with herbs.

You can serve the dish with any side dish: potatoes, boiled rice or pasta.

Baking

Oven baked turkey turns out to be very tasty. You can do this right in the pan.

  1. Prepared meat, it can be drumsticks, portioned fillets or pieces of various sizes, must be placed in a frying pan and lightly fried on the stove. The process will take 5 minutes.
  2. Then you need to send the bird to the oven. Pour some water into the pan.
  3. Cooking time depends on the size of the turkey. If the pieces are large, it will take 40 minutes, if small - 20.
  4. 5 minutes before turning off, you need to salt the dish and sprinkle with spices.

Little tricks

  • Meat should be at room temperature before cooking. It is impossible to cook immediately after taking it out of the refrigerator.
  • It is best to use fresh food rather than frozen.
  • Homemade turkey contains a lot of fat, so you don't need oil when frying.
  • Fresh poultry meat can be distinguished by its white color with a possible yellowish tinge.
  • The use of different marinades makes the meat juicier and more flavorful.
  • The turkey must be roasted separately from the other components of the dish.

Delicious recipe: turkey fillet in aromatic sauce

  1. Wash the fillet, dry it and beat it off with a kitchen hammer so that the thickness of each piece is no more than 2 cm.
  2. Prepare a marinade from dry white wine (1 glass), onions, parsley, olive oil (4 tsp), garlic and other spices as desired. Pour half of the marinade into a convenient container. Place the turkey fillet there, mix and refrigerate for 3 hours.
  3. Then take out the meat and sprinkle with salt.
  4. Send to fry in a pan for 10 minutes. Then transfer to a plate and cover with foil so that the meat does not cool down.
  5. Take 1 glass of chicken broth, mix with starch (4 tsp) and marinade. Pour this mixture into the pan in which the turkey was cooked. Bring to a boil and cook for another 2 minutes, until the mixture thickens.
  6. Cut the fillet into convenient portions and pour the sauce over the top. Serve immediately.

Fry the breast fillet chops on each side, then simmer without a lid. Simmer the diced breast.

How to fry breasts

Products
for 2 servings of meat
Turkey breast - 500 grams (or 400 grams of breast fillets)
Olive or sunflower oil - 2 tablespoons
Ground black pepper - 1 pinch
Salt - 3 pinches

How to roast turkey breast chops
1. Rinse the breast, dry it.
2. Carefully cut fillets from the breast bone, making sure that the fillet is 1 piece.
3. Cut the fillet into portions 1.5-2 centimeters thick. When slicing, make sure that the meat fibers are across the cut.
4. Place fillet pieces on a cutting board, season with salt and pepper, cover with plastic and beat off on each side.
5. Preheat the frying pan, pour in the oil.
6. Place the turkey breast fillets, fry for 7 minutes on each side over medium heat, uncovered, then simmer for 10 minutes under the lid.

How to stew turkey breast with vegetables

Products
for 4 servings
Turkey breast - 800 grams (or fillet 600 grams)
Carrots - 1 piece
Onion - 1 piece
Zucchini - 1 piece
Bulgarian pepper - 1 piece
Garlic - 2 prongs
Sour cream - 200 milliliters
Vegetable oil - 2 tablespoons
Coriander, turmeric, curry - to taste

How to cook
1. Wash the turkey, if necessary, cut off the fillet from the bone and cut the meat into cubes 3-4 centimeters side.
2. Put the pan on the fire, and while heating is in progress, peel and coarsely chop the garlic, onion and carrot.
3. Pour oil, put vegetables in a skillet, fry for 5 minutes over medium heat.
4. Add the turkey, season with salt and season, fry for 10 minutes with regular stirring.
5. While the turkey is roasting, peel and chop the courgette and bell pepper into large cubes.
6. Put vegetables in a skillet, add sour cream and half a glass of boiling water, simmer for 40 minutes.