Marinade for turkey in the oven in foil. Turkey marinade recipes. Steak meat in the oven

Shish kebab is an excellent dish and is not limited to just one traditional type of meat. It cannot be said that the correct kebab is only made from lamb or the most delicious only from pork. Everyone is familiar and pleasant with their own type of meat, there is no doubt about it. And I, like many of us, love variety. And the pork is wonderful, and the chicken with a golden brown crust, and the turkey kebab is also wonderful. A bird whose wonderful taste is sometimes forgotten. It seems to me that it’s completely in vain. Turkey is a very healthy meat with low fat content, almost on par with chicken breast, and the protein and iron content is much higher.

Turkey kebab can be prepared from the breast, it is not as dry as chicken, and by marinating it further, you can get very juicy meat, from the wings, which have enough meat on them due to their size, and from the legs. Nowadays you can easily buy any pieces of turkey in the store, cut it, marinate and cook it.

Summer is the most the best option- this means cooking on a grill, threading meat on skewers, or on a grill grate. If it is not possible to cook in the air, turkey shish kebab can also be baked in the oven. There are quite a lot of ways. You can place it on a baking sheet so that the meat is fried, you can use a baking dish. If the oven is equipped with a grill, then the kebab on the grill will turn out just fine. Instead of skewers, special wooden skewers are suitable for the oven, but you need to cut the pieces a little smaller than those you made for frying on the grill.

Like meat, turkey kebab tastes great if you choose a suitable and very tasty marinade. What you can use to marinate turkey for barbecue is what I propose to study together.

Turkey breast shish kebab with kefir

Turkey breast is soft and lean meat, but it is juicier than chicken breast. I always make this comparison because I don't like it too much chicken breast for its dryness. When it comes to turkey, things are much better. Marinated turkey meat will remain very juicy and soft, even if you fry it thoroughly.

You will need:

• turkey breast - 500 g,
• kefir - 150 ml,
• onion - 1 piece,
• garlic - 3 cloves,
• juice of half a lemon,
• curry - 1 teaspoon,
• black pepper - 0.5 teaspoon,
• salt - 1 teaspoon,
• nutmeg - 0.5 teaspoon.

Preparation:

1. Since turkey is quite soft meat, there is absolutely no need to marinate it for a long time. Even half an hour or an hour will be enough for the meat to be saturated with the marinade. Therefore, freely calculate this time before frying it.

First, cut the turkey breast into approximately equal sized cubes. It is most convenient to cut it lengthwise, and then crosswise every 4-5 centimeters.

2. Place the turkey pieces in a large bowl or enamel casserole. Pour in kefir, squeeze out the juice of half a lemon. Then add all the spices from the ingredient list. Cut the onion into rings and grate the garlic on a fine grater. A garlic press will also work.

3. Now mix everything thoroughly so that the spices, kefir and lemon juice evenly coat each piece. Since the marinade will be quite liquid, this will not be a problem. Because of the curry, the marinade for the turkey barbecue will turn out to be a beautiful yellow color, which is necessary.

When you fry the kebab, it will not be white and sad, but rosy and golden. That's why I love marinades with curry and turmeric for the bright color of the finished kebab. Ground paprika is also used for this purpose, which gives the meat a red color.

4. Cover the future kebab with a lid or cling film and put it in the refrigerator for at least half an hour. This will be enough for the tender turkey meat to be saturated and saturated with the marinade.

On the grill, frying shish kebab will require medium heat; you need to cook for about 10 minutes until golden brown on all sides. The best way to check for doneness is to cut one of the pieces of turkey. It should be white inside and the juice flowing out of it should be clear, not pink.

The marinade in which this turkey kebab will be prepared is different in that it does not use many favorite softening liquids like kefir, vinegar, tomato juice and others. This marinade is great for turkey because there is no need to tenderize it. The basis of the marinade is vegetable oil and aromatic spices. All this will give the meat a delicious spicy taste and aroma.

You will need:

• turkey thigh - 2 kg,
• vegetable oil - 50 ml,
• thyme - 1/4 teaspoon,
• ground coriander - 1/4 teaspoon,
• ground chili pepper - a pinch,
• paprika - a pinch,
• black pepper - a pinch,
• cumin - 1/2 teaspoon,
• fresh ginger root - 10 g,
• garlic - 3 cloves,
• salt to taste.

Preparation:

1. Cooking shish kebab begins with preparing the meat. Take the turkey thighs, wash and skin them. Separate the bones so that only clean fillets remain. Cut what you get into pieces with a side of about 5 centimeters, so that it is convenient to string them on skewers and fry.

2. In a separate bowl, mix vegetable oil with thyme, coriander, paprika, and pepper. Mix all these herbs thoroughly in the oil, they will begin to dissolve in it and impart their taste. Peel the ginger root and grate it on a fine grater. Add ginger to the spice cup.

In this case, ginger plays the role of a natural flavor enhancer; it adds a slight pungency and spice to the marinade.

3. Place the turkey pieces in enamel pan or a glass bowl of suitable size. Pour in the oil mixture and mix everything so that each piece of meat is coated with spices.

4. The jeera that we did not put in the cup of oil is added at the end. In order for it to reveal its aroma, you need to grind it a little in a mortar or between your palms. As soon as the aroma appears, add it to the meat and stir.

5. Add finely grated garlic. We put it in at the end so that it doesn’t have time to clog up the aromas and tastes. herbs and the turkey kebab turned out moderately spicy and incredibly tasty.

6. After the turkey meat has been mixed with the spices, cover the pan with a lid and place in the refrigerator to marinate for an hour. You can do a little more if you have time.

7. Prepare the finished turkey pieces on the grill. To do this, place them tightly on the skewers so that there are no gaps between the pieces. Then place on the grill with coals and fry, turning over at the moment when the meat is baked from one side to the other. The finished turkey shish kebab should be browned on all sides and light gray inside without any pink juice.

Using the same recipe, you can cook turkey shish kebab in the oven. All cooking points remain the same, only at the end the frying will take place not on the grill, but in the oven. To do this you will need a grill grate, a baking sheet or small wooden skewers. Preheat the oven to 200 degrees, if there is convection, use it too. The kebab will be better fried. Cooking time will depend on the size of the pieces, and will be at least 25-30 minutes.

Serve the kebab with baked and fresh vegetables. With pickled onions. Don't forget to be in a good mood. Enjoy your meal in the fresh air!

A simple and tasty marinade for turkey kebab made from mayonnaise and onions

We all know the quality of mayonnaise well and most likely have already tried it for cooking pork. Its advantages are well known: mayonnaise contains vinegar, which softens the kebab, vegetable oil, which envelops the meat and does not allow it to lose its juices on the grill, plus additional spices that add flavor, such as mustard. If desired, you can supplement the mayonnaise marinade with aromatic herbs and pepper. But we will make the simplest option and it will be delicious enough to please the whole family at a picnic.

You will need:

• turkey fillet - 2 kg,
• mayonnaise - 100 gr,
• onions - 3-4 pieces,
• salt and pepper to taste.

Preparation:

1. For barbecue you can take different types turkey meat, but breast and thighs are best. The breast is leaner, and the thighs are slightly fatter due to thin veins of fat. It is best to remove the skin from the thighs so that the turkey kebab does not come out too greasy. In addition, the skin prevents the marinade from being absorbed into the meat.

Remove skin, remove bones and cut into cubes.

2. Peel the onion and cut it into fairly wide half rings. Place it in a large bowl and separate it into individual rings with your fingers and remember a little so that the onion releases its juices.

3. Salt the turkey meat to taste. You will need about a teaspoon of salt per kilogram of meat, but adjust the saltiness to your taste. It is better to under-salt the turkey when marinating than to over-salt it. After all, the lack of salt is absolutely easy to eliminate at the table. But it is not possible to remove salt, which is too much. However, do not forget that mayonnaise contains some salt. Let the turkey meat sit for 10 minutes to absorb the salt.

4. Mix the turkey with the onion, remembering a little as you go so that the onion juice penetrates into the meat. Now is the time to add a little pepper to the future kebab. Choose for yourself how spicy you want the kebab. Best used fresh ground pepper, it is more fragrant.

5. Add mayonnaise to the bowl with meat and onions. Mix with your hands until the sauce coats each piece. After this, you can remove the future turkey shashlik to marinate in the refrigerator. It is best to cover it so that it does not spread the smell to other products.

6. Cook the marinated kebab on the grill over coals at medium heat. Remember that turkey meat is softer and more tender than pork, so it will take a little less time to cook. It is best to check the readiness before removing the kebab from the heat.

If desired, this shish kebab can also be cooked in the oven.

The finished kebab is best served with fresh herbs and vegetables. Eat the kebab hot. Bon appetit!

Lemon marinade for turkey skewers

We continue our delicious conversation about how to deliciously marinate a turkey for barbecue on the grill or baking in the oven. The next active component of the marinade is lemon juice. Ground paprika added to the marinade will make the kebab rosy and golden. If desired, the shish kebab can be supplemented with pieces of lard, strung alternately with the meat.

You will need:

• turkey fillet (breast or thigh) - 2 kg,
• lard - 300 gr,
• lemon,
• medium sized ginger root
• garlic - 5 cloves,
• vegetable oil - 100 ml,
• ground paprika - 1 teaspoon,
• black and red pepper, salt to taste.

Preparation:

1. For barbecue, you can take one type of meat, or you can combine breast with legs. Both will turn out delicious. Whatever turkey meat you use, wash it thoroughly and dry it with a paper towel. Cut into pieces of approximately the same size.

2. Squeeze the juice of half a lemon into the saucepan with the meat. Peel the ginger, grate and squeeze. Add the resulting juice to the meat as well. Mix everything and set aside for now.

3. In a separate small bowl, mix vegetable oil and spices. Add finely grated garlic there. Stir.

4. Pour the resulting sauce over the meat and stir well. Add salt to taste. Leave to marinate for an hour. Turkey meat marinates fairly quickly.

5. Before grilling the kebab on the grill or in the oven, thread it onto skewers along with lard, alternating pieces. Lard is not a required ingredient, add it only if you like it.

Cook the turkey shish kebab until golden brown. Thanks to the paprika, it will be a beautiful red color. Don't forget about fresh herbs and vegetables, including grilled ones.

Healthy turkey kebab with vegetables baked in the oven

Turkey is rightfully considered dietary meat, what if all the kebab is healthy and dietary. You can also skewer fresh vegetables along with the turkey. Zucchini, peppers, tomatoes, add mushrooms. Such a wonderful union cannot be tasteless. And all this splendor can also be marinated.

Cranberry-honey marinade for turkey in the oven or on the grill

A turkey kebab can give a more interesting and piquant taste delicious combination cranberries and honey. Add spices and mustard to this. It will turn out original sweet and sour marinade. The turkey will come out incredibly tender and with unforgettable taste. This kebab will especially appeal to lovers of sweet and spicy notes. meat dishes Oh.

You will need:

• turkey fillet - 1 kg,
• cranberries - 100 gr,
• garlic - 4 cloves,
• French mustard - 2 teaspoons,
• honey - 2 tablespoons,
• soy sauce - 3 tablespoons,
• olive oil- 3 tablespoons,
• lemon juice - 1 tablespoon,
• salt and pepper to taste.

Preparation:

1. The marinade is very easy to prepare. If you have a blender, place the garlic, cranberries, mustard, honey, soy sauce and olive oil in a large bowl. Squeeze lemon juice in there. Now grind everything until smooth. It's okay if there are some mustard seeds left.

2. Cut the turkey into neat cubes of the same size. If you cook in the oven, you don’t have to make them large; it’s more convenient to string small pieces onto skewers.

3. Pour the resulting marinade over the turkey pieces. Stir with a spoon or your hands to distribute the marinade evenly. Place in the refrigerator to marinate for two hours.

4. After two hours, you can string them onto skewers and cook on the grill or in the oven. In the oven, grill or main heat up to 200 degrees is suitable.

Brown the turkey skewers on all sides until browned.

The main thing in preparing a turkey baked in the oven is to achieve juiciness and tenderness of the meat. To do this, it is marinated, stuffed, and stuffed.

One of the common mistakes housewives make is lowering the temperature in the oven. As a result, the poultry meat dries out, becomes tough and dry.

Turkey should be baked in the oven at a temperature of at least 180 °C. Also, this bird loves baking sleeves and foil. It turns out much juicier in them.

How to cook turkey:

Whole carcass:

Pieces on the bone.

Oven-baked turkey will taste better if you use a fresh carcass of a young bird. Therefore, it is not recommended to purchase meat in advance and freeze it. The age of the bird when purchased can be determined by the color of its skin. It should be light and thin. If you purchase not a carcass, but semi-finished pieces, then when cut, the meat should be moist and shiny, without dried crusts. When pressed with a finger, the hole is quickly restored.

If using a frozen carcass, it is best to thaw it slowly to preserve flavor and nutrients. To do this, place it in a cup and place it at the bottom of the refrigerator at least a day before preparation. You can’t put meat straight into the oven. Mandatory treatment and washing are required; feathers may remain on the skin. For the same reason, you should not buy ready-made semi-finished products, for example, turkey rolls, cutlets, marinated meat. It’s tastier and safer to cook meals completely yourself.

A whole turkey carcass baked in the oven is often stuffed. You can use vegetables, fruits, cereals, mushrooms and other products as filling. You should never stuff a carcass in advance, as the contact of meat and filling provokes the growth of bacteria. It is better to do this immediately before sending it for baking.

Recipe 1: Turkey in the oven “Christmas”

A simple recipe for making a whole turkey carcass baked in the oven. The meat turns out juicy, the bird is covered with an appetizing crust. At the same time the sauce is being prepared. Despite the name, the dish is suitable not only for the Christmas table, but also for any other celebration.

Required Ingredients

Turkey carcass up to 4 kg;

Butter 100 gr. + 30 for lubrication;

Salt pepper;

50 ml wine;

1 carrot;

1 celery.

Cooking method

Softened butter add salt, grind well. Wash the carcass thoroughly. It is not recommended to use large birds for this recipe as there is no pre-soaking required. Carefully remove the skin from the sternum and fill with prepared butter. Lubricate the skin and cavity with the remainder. Rub the top of the carcass with salt and pepper, and also process the inside.

Wash the lemon, cut it into 2 parts and put both halves inside the carcass. Cross your legs, make cuts on opposite sides and tuck them in. Place the turkey in the oven for half an hour at 220°C. Then remove, reduce the temperature to 180 °C and cook for about 2.5 -3 hours. Every 30 minutes you need to take the bird out and water it with the released juice.

While the turkey is roasting in the oven, you can prepare the base for the sauce. Cut the celery and carrots into pieces, add 0.7 liters of water and boil until fully cooked, you can slightly boil them. Cool without draining. After cooking the carcass, there will be oil in the mold. It needs to be added to boiled vegetables in any proportion. The more, the richer and more flavorful the sauce will be. Season everything with salt, pepper and blender. You can add herbs and spices to taste.

Recipe 2: Turkey in the oven “Juicy” with fruit

Turkey baked in the oven according to this recipe requires pre-soaking in brine for a day. This gives the meat extra juiciness and reduces cooking time. The carcass size can be any, but it is better not to use large birds over 6 kg.

Required Ingredients

Turkey carcass;

150 gr. butter;

For brine per 1 liter of water:

Bulb;

0.04 kg salt;

0.03 kg sugar;

10 peppercorns.

For filling:

Walnuts;

Prunes.

Cooking method

A day before cooking turkey baked in the oven with fruit, you need to marinate it. For a medium-sized bird, you need to prepare about 4-6 liters of brine. To do this, pour water into a saucepan, add salt, spices, and chopped onions. Bring to a boil, cool. Rinse the carcass and remove any remaining feathers from the skin. Place the bird in the brine; it should completely cover the carcass. Place in a cool place.

After marinating, remove the carcass from the brine and allow the liquid to drain. Meanwhile, prepare the green butter. To do this, chop the greens and mix with softened butter. Place this mixture under the skin of the carcass. Place a filling of chopped apples, nuts and dried fruits inside. Tie your legs together. Grease the carcass with cream or vegetable oil and place in the oven at 180°C. Baking time depends on size, but usually takes at least 3 hours.

To make the meat juicier and the crust more appetizing, you need to periodically remove the carcass and lubricate it with the released juice.

Recipe 3: Turkey fillet in the oven with sour cream sauce

Turkey fillet baked in the oven with sour cream turns out very tender and juicy. You can use both the flesh from the thighs and the breast. But it’s better not to combine them together, since their cooking times are different and the breast may turn out dry.

Required Ingredients

Fillet 1 kg;

200 gr. sour cream;

50 ml soy sauce;

3 cloves of garlic;

3 tomatoes.

Cooking method

Prepare a filling from sour cream, soy sauce and garlic. Cut the meat. You can cook turkey fillet baked in the oven either in small pieces or in portions. You can also bake it big pieces for slicing. It's all a matter of taste. You will only need to increase or decrease the cooking time. Place the fillet in a mold, pour the sauce over it, put tomato rings on top and bake until done.

Recipe 4: Turkey fillet in the oven with adjika

To prepare a turkey baked in the oven according to this recipe, you will need a sleeve. But if you don’t have it, you can use foil. The meat is prepared very simply and requires a minimum of ingredients, suitable for any side dishes.

Required Ingredients

Fillet 0.8 kg;

Spicy adjika 2 spoons;

4 cloves of garlic.

Cooking method

Stuff fillet pieces with cut garlic cloves, add salt and generously grease with adjika on all sides. Place in a sleeve, close and make a puncture at the top to allow air to escape. Place in the oven. Bake for 40 minutes at 190°C. Then the sleeve can be cut and the meat thoroughly fried until golden brown.

Recipe 5: Turkey drumstick in the oven with bacon and fennel

A recipe for incredibly tasty and juicy turkey drumsticks baked in the oven with aromatic fennel. If someone does not like this spice, you can use any other one to your taste. The dish is prepared immediately with a side dish of potatoes, carrots and tomatoes.

Required Ingredients

Drumstick 5-6 pieces;

Bacon for wrapping;

Bunch of fennel;

0.8 kg of potatoes, preferably small ones, the size of an egg;

2 carrots;

5-6 small tomatoes;

2 cloves of garlic;

0.5 lemon;

50 ml oil;

Cooking method

First, let's prepare the marinade. For this, chop the garlic, grind with lemon juice, add salt. Rub the washed and dried shin with marinade and leave for 2-3 hours. At this time, prepare the vegetables. Peel the carrots and cut each one lengthwise into several strips. Peel the potatoes and use them whole, just like the tomatoes. If the tubers are large, then you can cut them into 2-4 parts.

Wrap each drumstick with 2-3 strips of bacon. Place in the center of the mold, arrange the prepared vegetables around, add salt and sprinkle with chopped fennel. Drizzle oil on top of vegetables. Cover the pan with foil and place in the oven for an hour at 190°C. Then remove the foil, increase the temperature to 220 °C and bake until golden brown.

Recipe 6: Turkey drumstick in the oven with prunes and garlic

To prepare turkey drumsticks baked in the oven, you will need not very large legs, which it is advisable to marinate for several hours in advance. The number of products is arbitrary. The dish is prepared immediately with a side dish of vegetables.

Required Ingredients

Prunes;

Potato;

Carrot;

Sour cream;

For the marinade:

Pineapple juice;

Soy sauce.

Cooking method

Instead of pineapple juice you can use orange. Add soy sauce to it in a ratio of 1:5. Pour over the legs and leave for at least 2 hours. Cut the garlic and prunes into small pieces. Vegetables can also be prepared, peeled, and cut in advance. Remove the drumstick from the marinade, make small cuts and stuff with pieces of prunes and garlic. Add some salt to the vegetables. Place the legs in the pan, placing vegetables between each other.

Now you need to mix sour cream with the remaining marinade 1:1 and pour on top of the dish. Bake until done in the oven at a temperature of 180-190 °C.

Recipe 7: Turkey breast in the oven “Home-style boiled pork”

Many people buy boiled pork in the store, but in fact it is very easy to cook at home. Easy recipe turkey breast baked in the oven. The amount of meat is arbitrary. You can bake the whole breast or half at the same time.

Required Ingredients

Turkey breast;

Mayonnaise;

Seasoning for meat;

Cooking method

Peel the garlic. Cut each clove into 2-3 parts. Stuff the breast with pieces of garlic. Prepare the marinade: mix mayonnaise with salt or seasoning. Generously coat the prepared breast with the resulting sauce. Leave for at least 4 hours, or put in the refrigerator overnight. Then put the piece in a refractory dish and bake in the oven until cooked.

If you are using a large piece of breast (from 1 kg), you can use a baking sleeve. But you don’t need to completely cook the meat in it. Still, turkey boiled pork baked in the oven turns out tastier when fried. Therefore, after 1-1.5 hours the sleeve can be removed or simply cut and bent to the sides.

Recipe 8: Turkey breast in the oven with mushrooms

Recipe for amazing oven baked turkey mushroom rolls. The dish turns out delicious, beautiful, ideal for holiday tables. The recipe uses fried champignons, but can be made with absolutely any mushrooms, even pickled ones.

Required Ingredients

5 pieces of breast, palm-sized, 1.5 cm thick;

300 gr. champignons;

Bulb;

Black pepper;

Oil for frying mushrooms;

100 ml broth;

A clove of garlic.

Cooking method

Fry the mushrooms in a frying pan with onions in a small amount of oil, add salt and pepper. Beat the fillet through the cellophane with a hammer. Salt and pepper on both sides. Place mushrooms on a piece, roll it up, and secure the edge with a toothpick. Do this with all pieces of meat. Place the rolls in the mold. Mix mayonnaise with broth, add crushed garlic and pour over rolls. Bake until done. Before serving, remove the toothpicks and cut the rolls into pieces.

Recipe 9: Turkey thigh in the oven with pineapples “Accordion”

Pineapples are a great addition to any meat, including turkey. The dish turns out juicy and incredibly aromatic. To prepare a turkey baked in the oven with pineapples, you will need a thigh. This part of the carcass tastes like beef, but is much lighter and more tender.

Required Ingredients

2 turkey thighs;

Canned pineapples 6 rings;

Mayonnaise 100 gr.;

Cooking method

In a liter of water, dilute a full spoon of salt with a mountain, lower the thighs and let stand for a couple of hours. More is possible. If desired, you can add any spices to the brine. But you shouldn’t overuse it, as garlic and pineapple will add their own special flavor to the dish. There is no need to remove the skin from the thighs for this dish.

Mix mayonnaise with chopped garlic and set aside. Remove the thighs from the brine and dry with a towel. Cut the pineapple rings in half. Now you need to make 6 deep cuts to the bone in each thigh on the fleshy side. If the turkey was small, the thighs were small, then less is possible.

Salt the meat, thoroughly grease it with mayonnaise, working well into the resulting pockets. Then insert a pineapple slice into each. It may not fit entirely, that’s okay, that’s how it should be. If mayonnaise sauce left, then you can water it from above. Place the thighs in the pan, cover the top with foil and bake at 180°C for 1.5 hours.

Recipe 10: Turkey thigh in the oven, Italian style

This savory oven roasted turkey thigh is prepared with a blend of Italian herbs. Ideal with pasta, vegetables, potatoes. But it can be used for slicing, just like boiled pork. But to do this, the thigh will need to be cooled and the bone removed.

Required Ingredients

Turkey thigh 1 pc.;

Spoon of Italian herbs;

spoon of honey;

2 spoons of soy sauce;

Olive oil for lubrication;

Cooking method

The main thing in this dish is to use high-quality honey and let the meat marinate well. To do this, melt the honey, add soy sauce and a little salt. On the thigh on both sides, make cuts 2 cm deep at the same distance between each other. You can chop it into strips or crosswise to create squares on the surface. Coat the inside of the cuts with sauce, and spread the remainder over the surface. Then pour Italian herbs into the slots. There is no need to sprinkle the outside; the spices will burn during cooking. Leave the meat to marinate for 3-4 hours. Then put it in a mold, brush the top with olive oil and bake in the oven until done.

Recipe 11: Turkey breast in the oven with buckwheat and vegetables

Housewives rarely cook cereals in the oven, but in vain. It is in it that they turn out unusually tasty and immediately solve the issue with the side dish. Turkey fillet baked in the oven with buckwheat is very simple to prepare, but still has a decent taste. You can do the same with rice.

Required Ingredients

0.8 kg fillet;

Buckwheat 2 cups;

5 tomatoes;

3 bell peppers;

Bulb;

Salt pepper;

50 gr. vegetable oil.

Cooking method

Rinse the buckwheat, drain the water and pour into a deep baking dish, leveling it. Add 400 gr to the cereal. salted water. If you have meat broth, you can use it. Cut the turkey into small pieces, like for goulash. Cut the pepper into cubes and mix with the meat. Add salt, pepper, mix thoroughly. Spread the meat mixture over the buckwheat in an even layer. Cut the tomatoes into thick 0.5 cm rings and place them on top of the meat. Lightly salt the top and brush with vegetable oil. Place in the oven for 30 minutes at 190°C, then reduce to 170 and cook for another 15 minutes.

Turkey baked in the oven - tricks and useful tips

To ensure that a turkey baked in the oven is juicy and tender, you need to grease the meat under the skin, not the skin. The skin on the brisket easily moves away and allows you to add a sufficient amount of butter, sour cream or mayonnaise. The skin is lubricated for a delicious crust.

When cooking turkey, a lot of juices and fat accumulate in the pan. You can make sauces from them and add them to side dishes. And if use is not possible at the moment, then the mass should be placed in a container and sent to the freezer. It can be used in any dish, including fillings for feasts.

Turkey meat will be much tastier if you add a little sugar to the marinade. You can also use honey.

Don't know how long to cook a bird? Do the math! Every half kilo requires 18 minutes of cooking in the oven at an average temperature of 180-200. The filling also needs to be taken into account when calculating.

To make the bird tender and juicy, you can simply place it in the pan with the breast down. Of course, the appearance of the carcass will suffer a little from this, but you don’t have to worry that the meat will turn out dry.

To prevent the ends of the legs from burning and to have an attractive appearance, they can be wrapped in pieces of foil. It is better to hide the wings in the slots of the carcass.

And the main secret of a delicious oven-baked turkey is still the quality of the meat. If it is old or has been defrosted several times, then no recipe will help you prepare it. royal dish. And young and fresh poultry will be delicious with any sauce or even without it.

Turkey fillet can be baked in the oven in several ways. For example, use foil or a baking sleeve. Even more juicy fillet it will turn out creamy or sour cream sauce. And also with potatoes, tomatoes and cheese.

This meat is considered dietary and very healthy. The average calorie content of turkey is 276 kcal. It should be borne in mind that the calorie content of a breast and, say, a thigh will be different. Therefore, if you are on a diet, choose less fatty parts of the carcass for a low-calorie lunch.

Those who often visit my blog know that we love poultry and often cook interesting ones. Today we will look step by step at the most delicious recipes roasting turkey fillet in the oven. These dishes are also suitable for festive table and for every day. Choose which one you like best and cook with pleasure.

In the article:

Turkey breast fillet baked in foil in the oven is to die for

This recipe works for both turkey breasts and thighs. We get amazing, juicy meat thanks to kefir marinade, cheese and tomatoes.

2. Pour kefir into a deep bowl and squeeze lemon juice into it. Salt, pepper and add herbs de Provence seasoning. You can add curry, but I ran out) Stir until the salt dissolves. I soak all the pieces of meat in this marinade. It marinates for an hour and a half.

3. The meat is marinated. I place each piece of fillet in the middle of a sheet of foil. I also add a spoonful of marinade. And I turn the corners up. I slightly twist the foil on top like a candy wrapper and place it in the roasting pan. I send it to a room warmed up to 200 degrees. oven.

4. After 40 min. I took out the frying pan and unwrapped the foil. For each piece of meat I placed 2-3 slices of tomatoes and a pinch of grated cheese.

5. And so, open, I bake for another ten minutes.

This is how delicious it turned out. A lot of juice has formed in the foil. Place on plates and pour over juice. Treat your family and friends!

Turkey in the oven in tomato sauce with potatoes and vegetables

The longer the meat is marinated, the juicier and more tender it will be. ready dish. Keep this in mind when you get ready to cook. I forgot to include garlic in the recipe. Take as much as you like.

How to cook:

1. Wash the breast and dry it with a towel. Peel the garlic and cut it into halves. And I stuff the meat with garlic, making cuts with the tip of a knife.

2. Mix mustard, vinegar, oil, all spices and salt in a bowl. I prepared the marinade. I carefully coat a piece of meat with this marinade. Cover and leave in the refrigerator for 12 hours. If you can’t marinate for a long time, then at least two hours.

3. The meat is marinated. I put the whole piece in a roasting pan and place it at a temperature of 200 degrees. oven.

4. It will take about an hour to fry such a large piece. Three or four times during frying I pour the juice over the carcass. After an hour I take it out, cool it and you can eat it. It's so simple, tasty and festive!

The following recipe for turkey with potatoes, onions and tomatoes is from the Natali Li channel

Turkey meat in the oven with tomato sauce, potatoes and vegetables - video recipe

A very quick and easy recipe for a gorgeous roast turkey in the oven with vegetables.

Natalie showed and explained everything so deliciously, and served it so wonderfully!

Turkey fillet baked in a sleeve with sour cream; aromatic and juicy

The next recipe is my favorite. In the sleeve, the meat is wonderfully soaked in juice and spices. I cook any turkey meat in my sleeve. It always turns out great!

I have turkey thigh fillet. This meat itself is juicier than breast meat. And when cooked in the sleeve, it simply melts in your mouth. In addition, I added a little butter and sour cream.

This recipe can no longer be called low-calorie.

If you don't want extra fat, you can omit butter and sour cream. It will still taste delicious

How to cook:

I cut the washed and dried meat in several places. I rub salt and pepper on all sides. I rub the orange zest on a fine grater and squeeze out the juice. Mix orange juice, spices, mustard and olive oil in a glass. I left the zest aside for now.

Now let's use a baking sleeve. I secure one end of the sleeve. I put the meat in there and pour the marinade right in the sleeve. Distribute the marinade over the entire surface of the meat. I tie the second end of the sleeve tightly.

I leave the meat to marinate. I repeat once again that the longer the meat is marinated, the better the result. After 2-3 hours I got it. I open one side of the sleeve. Carefully, so that the marinade does not leak out, I take out the meat. Now I put a small piece of butter into the cuts that I made at the beginning.

I coat it with sour cream on all sides and put it back into the bag with the marinade. Now I add finely chopped garlic cloves and orange zest there. I seal the bag again. I put it in a roasting pan and put it in the oven at 200 degrees. for half an hour. After half an hour, cut the bag and remove it, and let the turkey bake for another half hour. Reduce temperature to 160 degrees.

Indescribable yummy! Be sure to try this recipe idea.

Turkey fillet with apples and oranges in honey sauce

Like these ones delicious recipes we were able to offer you today. That's all for now.

Thank you very much for visiting my site! Thank you to everyone who cooked with me today. And whoever ate it - Bon appetit!

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Turkey Cooking Secrets

Baked turkey with a golden crispy crust will decorate any table, both festive and everyday. Being a symbol of Thanksgiving and Christmas, this bird was on the table in every home at least once. Fresh, properly selected meat and minor culinary skills are the key to preparing not only tasty, but also healthy dish.

The history of the turkey dates back to the times of the ancient Aztecs, who were the first to domesticate this unusual bird. But it is quite thermophilic, so not every country has the opportunity to grow it. Many regions of Russia are quite cool and local farmers are reluctant to start raising turkeys.

Lean meat is dietary product. Its value lies in the presence of a large amount of proteins, vitamins and other useful substances. Since turkey is difficult to grow in Russian climatic conditions, it is often necessary to use an imported product.

Everyone knows that fresh, high-quality meat retains its properties for no more than two days, and if transported over long distances, there is a possibility of purchasing a low-quality product that is hazardous to health. That is why it is necessary to carefully select the carcass for cooking.

Choosing a turkey: what to look for

Among the many recipes, we often forget about the most important thing - choosing the right ingredients. To get a quality product and protect yourself and your family, you should remember the basic rules regarding choosing a turkey carcass:

• Where to buy, at the market or in a store? Experienced chefs unanimously choose the market. Many will say that this is unsafe and unhygienic, but very often the quality and freshness of the market product is superior to the industrial one. Also, supermarket sellers often resort to various methods of increasing the weight of meat and improving it. appearance using various chemical additives. You can encounter the same thing in the market, but the probability is much lower.

• If you are not a vegetarian and eat meat regularly, then useful advice will acquire a personal seller. When visiting the market, you can easily choose your favorite butcher with a good product. Relaxed communication and regular visits will do their job: over time, the seller will remember you and will offer the best and freshest, and possibly provide home delivery.
• When choosing a turkey, you should pay attention to the weight and size of the bird. Adults can reach 30 kg, but young birds weighing up to 10 kg have the most delicious and tender meat.

• The skin of the carcass should be clean and without feathers. A faded pink or slightly reddish color is a sign of a good fresh product. There should be no stains or damage on the surface. If the bird has a head, pay attention to the comb, it should be light, and the legs should be smooth and gray.
• It is very important to be able to choose by smell. Thanks to the sense of smell, quality can be easily determined. The smell should be pleasant and make you want to eat a juicy cooked piece of meat. The cleaned abdominal cavity should also not have any foreign musty odors. The surest way to check freshness is to smell “from the inside” by piercing the breast with a heated knife, but neither the market nor the store will allow you to do this.
• Check the elasticity of the carcass. It should not be flabby, but rather dense and taut. The fresher it is, the more it holds its shape. Bend your index finger and use the cartilage to press down on the breast, making a shallow indentation. Within 60 seconds, the muscle should be completely straightened, and traces of pressure should disappear. If the dent remains, then the meat is more than two days old.
• When buying a frozen turkey, you should tap it - a dull sound (like a stone) indicates that the carcass is frozen correctly and completely. If this is part of a bird, then the cut should be smooth and becomes bright when touched with a finger. It is important to properly defrost the carcass; this must be done for as long as possible (for example, in the refrigerator). Although it will take more than a day, the meat will retain its quality and benefits.
• When purchasing a fresh cut, pay attention to the cut: its color should not differ much from the outside, and the meat should be slightly moist to the touch.
• Carefully examine the fat: in industrial poultry it is white, while in domestic poultry it is yellow. This is due to the difference in feed. But the darker color also indicates the age of the animal: the older, the yellower it is.

As you know, these birds begin to lay eggs in early spring. Thus, chicks are born between May and June. Rearing to juveniles takes 20 to 26 weeks (5-6 months). That is why the period of active clogging falls on October-December. During these months, you can be sure that you are buying a young, high-quality carcass.

wild turkey

It was not possible to acclimatize wild turkey on Russian territory, which could have become an excellent hunting resource.

• A wild turkey is several times smaller than an industrial turkey; an adult reaches no more than 6 kg in weight;
• The bird looks skinny compared to a domestic bird, and its pectoral muscles are very poorly developed.

Turkey storage rules: how to keep meat fresh before cooking

An important factor when preparing a holiday dish is proper storage of meat:

• The shelf life of the carcass is no more than two days, so you need to pay attention to the label and the tightness of the packaging;
• You should not buy a product on the market that is lying in the sun. The carcass must be chilled and have all the signs of freshness;
• Due to its short shelf life, it is recommended to purchase meat immediately before cooking. But if this is not possible, then you can store the carcass in the refrigerator for up to 5-7 days, after removing excess moisture with a napkin and wrapping it in foil;
• Frozen turkey is suitable for consumption for 12 months if stored at temperatures below -20 degrees;
• Smoked poultry can be stored in the refrigerator for up to 30 days and has a particularly pleasant taste.

Such simple tips storage will eliminate the possibility of meat spoilage and preserve the quality, taste and benefits of the product.

Selecting a Marinade and Preparing the Turkey for Cooking

Before cooking turkey, many treat it like meat: marinate it in onions and own juice or pour water with spices, but this is not correct. Soaking the poultry in brine is an important cooking step. Is it worth carrying out this procedure? You can do without this and go straight to baking, but meat soaked in a saline solution will turn out more juicy and tender.

How to cook juicy turkey

The familiar brine for canning vegetables differs from that needed for cooking meat, and the processes take place differently. When soaking a turkey, the presence of salt causes the fibers and cells to fill with liquid (diffusion), and then denaturation (unwinding) of the proteins occurs, which prevents moisture from escaping back and adds juiciness to the bird.

Marinating in brine takes a lot of time, so you need to do it in advance (for example, soak it in the evening for cooking the next day).

To marinate the turkey you will need:

• Poultry carcass;
• Large container (bucket or basin);
• Water;
• Salt;
• Sugar and black peppercorns (optional).

For 1 liter of liquid use a quarter glass of salt, a tablespoon of black pepper, 100 g granulated sugar. After dissolving all the ingredients in cold water, you need to pour the prepared brine over the turkey. The duration of marinating depends on the weight of the bird: for every kilogram of meat you need 2 hours. Thus, if the weight is 10 kg, it should be soaked for almost a day.

Before cooking the turkey in the oven, you need to rinse the surface to remove any accumulated salt. After this procedure muscle fibers retain a large amount of moisture even during thermal treatment. But if the dish is burnt, it is unlikely to be saved.

How to Cook a Tender Turkey

Recipe soft meat quite simple: just beat it off and it becomes much more tender. But these are not all methods, since this method is not suitable for a whole piece of meat, legs or wings. For lovers of soft meat, it is recommended to add one of the following ingredients to the marinade:

• dry white wine;
• lemon juice or acid;
• apple cider vinegar;
• crushed cranberries or currants;
• Apple juice.

There are a lot of recipes that can be prepared from turkey, the most important thing is not to overdo it with the ingredients.

Turkey is a unique product. It can be cooked in parts: stew, boil, fry; from tender fillet make minced meat for cutlets or stuffing for baking, and bake the whole carcass in the oven and smoke.

Many people wonder how to cook turkey fillet. The best method is charcoal cooking. A carved turkey is grilled like any other bird. You can also boil the bird: when boiled, you get a low-fat, but very tasty dietary broth. It is also used for preparing jellied meat and aspic. Housewives are often faced with the question: how to cook turkey fillet deliciously; the meat turns out to be dry and loses its taste despite being fatty and delicious broth. The secret is simple: soak it in salt brine and beat the fillet a little.

This bird is a symbol of Thanksgiving. There are many recipes for how to cook a whole turkey in the oven, but one of the best is baking with prunes. The dish is usually accompanied by fried or baked potatoes and cranberry sweet and sour sauce, and of course dessert:

How to diversify the taste and aroma of meat

Any part of the turkey can be prepared according to these recipes, adding or changing ingredients to your taste. The bird can be baked whole or in parts. When cooking wings and thighs, you should soak them for at least four hours, and it is better to keep the fillets in the solution for a day. To diversify the taste and aroma, you can experiment with the following ingredients:

• add apple juice, cider or vinegar, dark or light beer to the marinade (30% of the water is replaced with the drink);
• grate with dried herbs and spices before baking (sage, oregano, thyme, basil, cloves, cinnamon);
• add ground black pepper inside the carcass;
• rub with grated garlic for pungency or stuff with cloves for flavor;
• stuff the carcass or fillet with lemon, lime and orange slices;
• granulated, brown sugar, or maple syrup.

Don't limit yourself to experimenting with scents. Add any herbs and spices that you love and use to prepare other meat dishes. Please note that sweet ingredients, such as honey, sugar, syrup, can absorb the saltiness of the solution, so the meat will have to be salted before baking or during cutting. You can also increase the amount of salt added when preparing the marinade.

The most popular turkey dish is baking in the oven, but you can cook a delicious turkey in a frying pan or in a slow cooker. Many housewives prefer to use a sleeve or foil to preserve juiciness, but if you previously marinated the carcass in brine, then you do not need to worry about the dryness of the meat, the dish will turn out very tasty.

Most baking recipes differ only in the ingredients. You can cook turkey with vegetables, spices and fruits to give the meat a special aroma and unusual taste.

Due to its large size, stuffing the carcass with liver, rice, mushrooms, dried fruits, nuts and many other ingredients for every taste is very popular.

It's best to cook the turkey in foil to prevent it from burning. The process consists of the following steps:

1. If you marinated the turkey, rinse it and dry it with paper towels;
2. Mix your favorite spices with a small amount of olive oil and rub the carcass inside and out (no need to add salt after brining), this will create a crispy crust during the cooking process;
3. Find out the bird's exact weight. If there is no filling, the dish will cook faster; the required time will be 13 minutes for every 0.45 kg of weight. If the turkey is stuffed and sewn up - 18 minutes;
4. Preheat the oven to 230 degrees Celsius, and before cooking, reduce the heat to 180-190;
5. The lower third must be used oven;
6. Place the turkey on a baking sheet, breast side down, add a little water or broth to prevent burning, and place in the oven;
7. During cooking, check the dish two or three times, turn it over and pour over the fat that has drained onto the baking sheet;
8. At the end, you need to check the readiness of the meat. You can pierce it the old fashioned way with a special villa or use a special kitchen thermometer.

It is necessary to measure the temperature of the bird in three places: on the breast, on the inside of the thigh and on the outside; it should be 75 degrees. If in any place below, you should cook for another 20 minutes, and cover the remaining parts of the bird with foil to prevent drying out.

Another sure way to check readiness is to break off the leg; if you were able to do this easily, then the bird is completely ready. After cooking, do not rush to serve the dish: take out the baking sheet and place the turkey on a cutting board, cover with foil and leave for half an hour.

For unforgettable flavor, add a few cloves of garlic and a cut lemon inside the turkey before cooking. Gourmet dish with a crispy crust will not leave any guest indifferent, and one bird can feed up to 15 people.

The following drinks go perfectly with baked meat and poultry:

How to cook turkey video

Bottom line

The secret of preparing delicious and juicy turkey lies not only in good culinary skills, but also in the ability to choose products. The freshness and quality of the meat guarantee you an unforgettable experience. holiday dish. Bon appetit!

Oven-baked turkey is a very tasty dietary meat. But not every housewife knows how to cook it correctly. Often from prolonged exposure high temperature the meat dries out, losing its taste. To prevent this from happening, you need to be able to choose the right marinade for turkey in the oven.

Turkey meat has a neutral, bland taste, so the bird must be marinated beforehand. The marinade must be prepared in such a way as to reveal and highlight the taste of the dish, making it juicy and soft. In addition, the turkey can be baked in the oven either whole or in parts. This circumstance must always be taken into account, because different parts have their own characteristics. For baking, use the drumstick, neck, thigh, wing, and breast. Below we look at the recipes delicious marinades for turkey.

The marinade with citrus notes of orange will give the meat a unique aroma, delicate taste and juiciness.

Ingredients:

• Turkey carcass weighing 6-7 kg;
• 2 oranges;
• 5 garlic cloves;
• 450 gr. red onion;
• 1 tsp chicken seasoning mixtures;
• 3 tsp table salt;
• 1 tsp freshly ground black pepper;
• 1-2 sprigs of sage.

Cooking process:

To prepare turkey in orange marinade, it is better to use a fresh carcass of a young bird.

• Rinse the carcass and dry it thoroughly with paper towels, inside and out.
• Peel and cut the onion into half rings. Lightly press the garlic cloves with the side of a knife, remove the husks, and chop finely.
• Wash oranges hot water(you can even pour boiling water over it) to wash off the wax coating from the surface. Cut the fruit into arbitrary medium-sized pieces without removing the skin. Chop the sage sprigs with a knife.
• Mix all the chopped ingredients (oranges, onions, sage), add seasoning, salt, black pepper. Mix everything thoroughly.
• Place the prepared bird, breast side up, on a special baking tray with a wire rack on the bottom. We fill the cavity of the carcass with fruit and vegetable mass.
• Rub the top of the turkey with salt and pepper, cover tightly with foil, and place in an oven preheated to 180 degrees.
• We bake the bird under foil for the first 2 hours. Then we remove it and continue baking for another hour and a half, periodically pouring the released juices over the carcass.
• Before finishing cooking, check the dish for readiness. To do this, we make a puncture with a knife and look at the transparency of the released juice. If it is transparent, the bird is ready; if it is cloudy, slightly pink in color, it means that the carcass inside is still damp. If the product is raw, then extend the cooking process for another half hour.

The finished turkey in orange marinade is removed from the oven and served. If you don’t plan to serve it right away, you can cover the carcass with foil so that the dish stays hot longer.

Turkey thigh in the oven turns out very juicy and flavorful. It can be served either warm or cold. Baked poultry is used for slicing or served with various cereal or potato side dishes.

• 1 -1.3 kg turkey thigh;
• 3-4 garlic cloves;
• 3 tbsp. soy sauce;
• 2 tbsp. vegetable oil;
• 2 tsp balsamic;
• 2 tbsp. lemon juice;
• 2-3 tbsp. mustard.

Cooking process:

1. Take a turkey thigh, wash it and dry it. Making cuts with a sharp knife, open the meat a little with a book. If desired, you can cut out the bone.
2. Peel the garlic and pass it through a garlic press. Squeeze the juice out of the lemon. Mix balsamic, soy sauce, garlic, lemon juice, black pepper. Mix the mixture and beat until it becomes an emulsion.
   

   Using the same recipe, you can prepare a marinade for turkey drumsticks in the oven.

3. Generously coat the meat with the mixture, covering all cuts. From the front side, thoroughly lubricate the thigh under the skin. We make sure that the garlic does not remain on the skin, because... It will burn when baking. Lightly grease the inside of the thigh with table mustard.
4. Roll the thigh with the skin facing out and tie it with thread. Leave the turkey in the marinade for at least 3-5 hours, or even overnight.
5. Then we transfer the roll, seam side down, into a baking sleeve, tying the edges of the bag tightly. Set to bake at 180 degrees for 60 minutes.
6. After an hour, cut the bag and bake the bird for another half hour, periodically pouring the released juices over it.
7. Remove the threads from the finished meat and place it on a serving dish and serve.

You can cook delicious food from turkey breast in the oven, and most importantly, dietary dish. The highlight of the recipe is a very simple marinade that will make dry meat juicy and tasty.

Ingredients for cooking:

• 1 kg turkey breast;
• 30 ml lemon juice;
• 300 ml 1% kefir;
• salt, curry, pepper mixture to taste.

Cooking process:

1. Before marinating, wash the meat thoroughly, dry it, and make several punctures with a knife. Thus, the composition will penetrate inside and the meat will be completely marinated.
2. Mix kefir with lemon juice, salt, and spices. Dip the breast into the kefir-lemon mixture and leave for 3-4 hours. If a piece of meat is not completely submerged, then after an hour and a half we turn the piece over to the other side.
3. Wrap the marinated breast in foil before the oven, adding a little marinade. We wrap the turkey hermetically so that the juice does not escape, bake in the oven in foil for half an hour at 200 degrees.

This meat can be added to salads, sandwiches or canapés.

Turkey wing is mainly used for rich soups or broths. But if you marinate them correctly, baked turkey wings in the oven will turn out to be a very tasty and nutritious dish. Thanks to the marinade for the wings, they are beautifully browned and juicy. The spices in the composition help to reveal the rich taste and give the bird a subtle aroma.

Ingredients for cooking:

• 400 gr. turkey wings;
• 1 tsp salt;
• 2 tbsp. olive oil;
• 1 tsp ground pepper mixture;
• 400 ml of clean water;
• 1 tsp garlic granules;
• 0.5 tsp dried basil;
• 2 tbsp. sun-dried tomatoes;
• 0.5 tsp sweet paprika.

Cooking process:

1. First you need to prepare the wings. If the wings are not trimmed, then remove the thin outer phalanx. It is not suitable for baking, but is excellent for cooking broth. We cut the two remaining phalanges into two parts at the joint. Wash the meat thoroughly and dry thoroughly.
2. Place the finished wings in a baking dish with sides, pepper and salt. Sprinkle basil, sweet paprika and dry garlic on top. Drizzle with olive oil and add sun-dried tomatoes. Fill the bird with cold water and salt. The water level should half cover the wings. You can marinate turkey drumsticks for baking in the oven in a similar manner.
3. Cover the pan with a sheet of foil and place it in cold oven. Turn on the heat at 200 degrees and bake for 40 minutes. After removing the foil, bake for another quarter of an hour.
4. After blush appears, remove the pan from the oven. Serve the tender turkey wings hot or warm with a light sprinkle of lemon juice. You can serve rice or stewed vegetables as a side dish.

What is the price of baked turkey thigh fillet in yogurt marinade? The fillet marinade plays a key role in this recipe, because... it gives the dish a multifaceted taste and makes the fillet soft.

Ingredients for cooking:

• 1 – 1.2 kg turkey thigh;
• 100 ml yogurt (can be replaced with sour cream);
• 1 lemon (zest and juice);
• 1 tsp table mustard;
• 50 gr. butter;
• 1 sprig of rosemary and;
• 1 head of garlic;
• 50 ml olive oil;
• salt pepper to taste.

Cooking process:

1. Wash the meat thoroughly, dry it, remove the bone. We make shallow cuts or punctures across the entire surface. Rub the turkey thigh fillet with a mixture of salt and pepper.
2. To prepare the marinade, grind the spices in a mortar, add mustard, zest and juice of a whole lemon. We also send there a few cloves of garlic, cut into slices, and olive oil. Mix everything with a pestle.
3. Rub the meat generously with marinade, wrap it in a thick plastic bag, seal it tightly, and set it to marinate for 3-4 hours on the refrigerator shelf. After marinating, remove the bag and rub the meat with yogurt so that the product gets into each cut.
4. Cut the cold butter into small cubes and place it in each cut and puncture. The oil will give the fillet extra juiciness and a soft, creamy flavor.
5. Place the remaining garlic cloves coarsely chopped into the baking sleeve, place the turkey fillet, and pour in the remaining marinade. The ends of the bag are tightly fastened with staples. Place the sleeve on the baking sheet with the seam facing up.
6. Bake the turkey thigh fillet in the oven in a sleeve at 200 degrees for 20 minutes. Then we lower the temperature to 160 degrees and cook the turkey fillet in the oven for another half hour. When the meat is cooked, open the package. Move the edges aside and keep the dish in the oven until golden brown. Bon appetit everyone!

Turkey meat, like chicken, is a dietary food product. To save beneficial features This bird must be baked or fried without adding animal fats. The basic cooking rule is turkey meat for heat treatment should be at room temperature. Therefore, if the turkey was marinated in the refrigerator, you need to take it out about an hour before cooking.

Recipes are designed for 1 kg of poultry

Simple marinade for turkey

• Garlic - 1 head
• Olive oil – 50 ml
• Salt, black pepper - to taste
• Curry, marjoram, oregano, nutmeg - to taste

Rinse the turkey and pat dry with a paper towel. Chop the garlic and mix with oil, salt and spices. Let the marinade sit for 15 minutes, then coat the bird with it, wrap the turkey in plastic and leave to marinate for 1 hour.

Garlic and Lemon Marinade for Whole Turkey

• Garlic - 1 head
• Olive oil – 100 ml
• Lemon – 1 piece
• Curry, thyme, coriander, rosemary - to taste

Mix lemon juice, olive oil and garlic using a blender. Using a large syringe, inject the marinade under the skin and into all parts of the turkey carcass. Massage the bird thoroughly, place it in a plastic bag and refrigerate overnight. Then remove the turkey from the bag, remove excess marinade, rub the bird with salt and pepper, and sprinkle with spices.

Turkey marinade with kefir

• Kefir - 1.5 cups
• Salt, ground black pepper - 1 teaspoon each
• Basil, rosemary - to taste

Marinate the turkey in a mixture of kefir, pepper and spices. Leave for 3 hours. Then add salt and you can start cooking.

Turkey marinade with honey

• Water – 1/2 cup
• Soy sauce - 4 tbsp. spoons
• Honey - 1 tbsp. spoon
• Garlic – 5 cloves
• Parsley - 1 bunch

Chop the garlic and parsley and mix thoroughly with the other ingredients. Soak the washed and dried turkey in the marinade for a day; sometimes the bird should be turned over.

Turkey marinade with pineapple

• Soy sauce - 2 tbsp. spoons
• Canned pineapples - 1 can
• Garlic - 2 cloves
• Salt, ground black pepper, white pepper, marjoram - 1/2 teaspoon each

Chop the garlic and mix with the juice of canned pineapples, soy sauce and spices. Pour the marinade over the turkey and refrigerate for 2 hours. You can stuff the bird with pineapple fruits, or you can make a sauce from them by chopping them and mixing them with the rest of the marinade and 2 teaspoons of starch.

Turkey marinade with pomegranate juice

• Pomegranate juice - 1/2 cup
• Black balsamic vinegar - 20 ml
• Salt, black pepper - to taste
• Juice of 1 lemon
• Water - 0.5 l

Mix everything in a deep bowl and marinate the turkey for a couple of hours. You can even stew the bird in this marinade.

Turkey marinade with mustard

• Soy sauce - 2 tbsp. spoons
• Mustard - 1 teaspoon
• Garlic - 3 cloves
• Olive oil - 2 tbsp. spoons
• Coriander (grains) - 1 teaspoon
• Allspice - 5 peas

Crush the garlic and peppercorns in a mortar and mix with the rest of the ingredients. Coat the turkey with marinade and leave for 1 hour.