Turkey meat is not often found on our tables, and in fact it is much more useful in it than in the same chicken. In addition, in taste it surpasses the meat of any bird.
Turkey in a pot in the oven - the basic principles of cooking
For cooking turkey in a pot, you can use any part of the bird, but it is better to take the breast or fillet, as it is easier to cut into small pieces.
There is practically no fat in the turkey, so often this meat is dry. This can be easily fixed with a marinade, which is prepared on the basis of lemon juice, sour cream or mayonnaise. Marinate the turkey for at least half an hour. Before cooking, rinse the meat so that the marinade does not burn.
To make the meat soft and tender, it is slightly beaten, wrapped with cling film.
Turkey meat is combined with almost any set of spices, so you can safely experiment.
In pots, the turkey is cooked with vegetables, mushrooms, cereals or simply stewed with spices.
The meat in the pots is laid raw, or previously frying it until half ready.
Recipe 1. Turkey in a pot in the oven
Ingredients
10 g of parsley and dill;
10 ml fat-free natural yogurt;
700 g turkey fillet;
salt;
5 g of mustard;
10 g seasoning;
garlic - three cloves.
Cooking method
1. We wash the turkey fillet under the tap, dry it with a napkin and cut it into layers, two centimeters thick. We spread the meat in a bowl, salt and season with pepper.
2. Fat-free yogurt mixed with spices and mustard. Add dressing to the fillet and mix by hand. Leave the meat to marinate for half an hour.
3. Rinse and dry the greens. We clean the cloves of garlic from the husk. Finely chopped greens and garlic.
4. We lay all the ingredients in a clean clay pot in layers: pickled turkey, garlic, turkey, herbs.
5. Pots cover with foil and send to the oven. Turn it on 180 C and cook the meat for forty minutes. Serve with any side dish.
Recipe 2. Turkey with potatoes in the oven
Ingredients
750 g turkey thigh;
ground black pepper;
800 g of potatoes;
salt;
200 g of carrots;
five sprigs of parsley;
ten cherry tomatoes;
five soup ladles;
100 g leek;
two tbsp. tablespoons butter;
five cloves of garlic;
ten pieces prunes.
Cooking method
1. Wash the turkey’s thigh, cut a bone out of it, put it in a saucepan, fill it with filtered water and cook the broth. Cut the flesh of the turkey into small pieces.
2. Dissolve the oil in a frying pan, put turkey slices into it and fry the meat until golden brown, pepper and salt. We shift the meat to a plate.
3. We clean the carrots, wash and finely chop. Leek shred rings. We spread the carrots in a pan, with the fat remaining from frying the meat, and fry until soft.
4. Peel the potatoes, wash and chop coarsely. We wash the prunes and cut them into strips.
5. Put on the bottom of each clay pot on a bay leaf. Then lay out the roasted turkey. On top of the meat we spread equally potatoes, vegetable frying, prunes, leek rings, finely chopped garlic and chopped cherry tomatoes in half.
6. Salt the broth and pour into each pot one ladle. Cover and send to a cold oven. Turn it on 180 C and cook for an hour and a half. Before serving, sprinkle with chopped parsley.
Recipe 3. Turkey in a pot in the oven with porcini mushrooms
Ingredients
a mixture of peppers;
porcini mushrooms - 300 g;
turkey fillet - half a kilogram;
salt;
tomatoes - 300 g;
onions - 200 g.
Cooking method
1. We clean the onion, rinse and chop with thin feathers.
2. My tomatoes, wipe with a napkin, cut the stem and chop the tomatoes into slices.
3. The turkey fillet is washed under the tap and cut into small slices.
4. We clean the porcini mushrooms, wash them, put them in a colander and leave all the liquid to the glass. Then cut them into slices.
5. At the bottom of the ceramic pot, spread the chopped onion.
6. On top of the onions we put porcini mushrooms.
7. Next lay turkey meat. Season with salt and a mixture of peppers.
8. Spread tomato slices on top of the meat.
9. Cover the pot with a lid and put it in the oven. We set the temperature to 180 C and simmer for an hour and a half.
Recipe 4. Turkey with potatoes and cheese in pots
Ingredients
700 g turkey breast;
salt;
a pound of potatoes;
ten peas of black pepper;
200 g honey mushrooms;
ground black and red pepper;
carrot;
sour cream - 60 g;
Parmesan - 100 g;
parsley and dill;
onion head;
olive oil;
garlic - two cloves.
Cooking method
1. Wash the breast of the turkey and cut it into slices. Peel and wash the potatoes, onions and carrots. Honey mushrooms clean and wash. Cut large mushrooms in half.
2. Grind the carrots with a grater into coarse chips. Rinse and chop finely. Chop the onion with thin feathers.
3. Put onion in the warmed olive oil and fry it until transparent, then add the grated carrots, season with a mixture of salt and pepper, continue to simmer the vegetables until soft. Add finely chopped greens at the end.
4. Cut the potatoes in the same slices as the meat. Salt and pepper the mushrooms, turkey and potatoes.
5. Put the turkey on the bottom of the pot, top with fried carrots and herbs, put a couple of peas of black pepper, honey mushrooms and potatoes.
6. Slightly dilute the sour cream with water, squeeze the garlic into the mixture and season with ground red pepper. Shuffle. Pour the contents of the pot with the resulting sauce.
7. Put in the oven. Turn it on at 200 C and simmer for an hour. Sprinkle with grated Parmesan at the end. Serve turkey with fresh brown bread.
Recipe 5. Turkey in a pot with buckwheat
Ingredients
300 g turkey breast;
sea salt;
bulb;
ground pepper;
a glass of buckwheat;
clove of garlic;
80 g sour cream;
100 ml of milk;
30 g mayonnaise.
Cooking method
1. Wash buckwheat. Transfer to a pan and fill with water, based on a glass of buckwheat, two cups of boiled water. Salt and place on the stove. When the contents begin to boil, reduce the heat and cook for another 20 minutes.
2. Wash the turkey fillet, soak it in a napkin and cut into small slices. Peel the onion and chop it into thin quarter rings. Heat the vegetable oil in a frying pan, put the meat with onions in it and fry until golden brown. Season with pepper and salt.
3. Divide buckwheat and turkey in two pots equally. Pour two tablespoons of milk into each.
4. Combine sour cream with mayonnaise, season with pepper and salt. Add finely chopped garlic and mix well. Arrange the sauce in pots. Put them in the oven, covered with lids. Cook for half an hour at 180 degrees.
Recipe 6. Turkey in a pot with vegetables and rice
Ingredients
300 g turkey breast;
two buds of cloves;
rice - 100 g;
a small carrot;
two bay leaves;
bulb;
salt;
greenery;
100 g of green and red bell pepper;
a stalk of celery.
Cooking method
1. Put the breast of the turkey into a saucepan, fill it with drinking water and cook over low heat for forty minutes.
2. We clean and wash the vegetables. We chop the bow with thin feathers. Carrots with tiny thin bars. Cut celery into small pieces. Lightly burn the vegetables in a dry frying pan.
3. Take the breast out of the pan. Filter the broth.
4. We shift the vegetables to the stewpan and pour a small amount of broth. Add bay leaf and cloves. Pepper and salt. Cook vegetables for 20 minutes.
5. On the remaining broth, boil the rice, previously thoroughly washing it.
6. Cut the turkey in portioned slices and put in a pot. Lay out boiled vegetables and rice on top. Fill the broth and put in the oven preheated to 180 C for ten minutes.
Recipe 7. Turkey with potatoes in the oven "Chanahi"
Ingredients
hops-suneli;
eggplant;
salt;
turkey thigh fillet - 300 g;
ground pepper;
two cloves of garlic;
frozen young beans - 150 g;
two fresh tomatoes;
three potatoes;
bulb;
carrot.
Cooking method
1. Peel the garlic from the husk and finely chopped. We spread the green beans in pots and sprinkle it with chopped garlic, slightly salt.
2. Cut the eggplant into small cubes, salt and leave for half an hour, then rinse, squeeze and arrange in pots. Season the hops suneli.
3. Cut the turkey fillet into slices and spread on top of the eggplant. Season with pepper and salt.
4. We clean and wash the potato and carrot. Potatoes are chopped into cubes, and carrots are thin strips. We spread the vegetables in pots.
5. Tomatoes cut into circles and put in pots. Pour into each about a third of a glass of vegetable or meat broth. Cover with lids and bake for two hours in the oven at 150 C. Mix the finished dish and sprinkle with finely chopped cilantro.
Turkey in a pot - tips and tricks
- Remove the turkey from the refrigerator about an hour before cooking to make the meat juicy and soft.
- To make the turkey delicious, marinate it. As a marinade, you can use wine, lemon juice, sour cream, mayonnaise and spices.
- If you don’t want to pickle, you can grate the meat with a mixture of olive oil with salt and spices.
- You can serve the dish directly in pots, or by laying it out on a plate.
