Turkey with herbs
– 1 turkey weighing about 5-6 kg
– 4 tablespoons of various crushed spicy and aromatic herbs (onion, dill, tarragon, rosemary, thyme, marjoram, etc.)
– 4 tablespoons olive oil
– salt and pepper
– 1 orange – 1 apple
– 1 bulb
Preheat the oven to 230°C. Rinse the turkey inside and out, discuss. Mix the chopped herbs with the olive oil. Gently lift the bird skin and rub the fragrant oil straight into the meat. Spread the remaining mixture throughout the skin outside. Sprinkle the carcass with salt and pepper. Rub some spices inside. Cut the orange, apple and onion into slices. Put them inside the bird. Subject the wings of the bird under the breast, tie the legs behind with culinary twine. Pour some water into the frying pan. Bake the bird for 10 minutes, then wrap the carcass with foil and reduce the heat to 160OS and continue cooking for approximately 3 1/2 hours or until the culinary thermometer inserted into the thickest part of the bird’s hip, will not show 75OS.
Turkey breasts and legs can be baked by premarinating them, simmer with various sauces or boiled and used meat for salads, as a filling for sandwiches and rolls. From the turkey breast you get juicy medallions, and grilled, it is delicious both in hot and cold form.
From turkey meat is a great lean minced meat, ideal for cutlets, meatballs and teftels.
Turkey meatballs with curry sauce
– 200g turkey meat (thighs)
– 1 egg
– 1 tablespoon wheat flour
– 1 tablespoon olive oil
For the sauce
– 25g butter
– 1 tablespoon olive oil
– 1/2 onion
– 1 garlic clove
– 1 teaspoon curry powder
– 50ml cream.
Skip the turkey through a meat grinder or grind in a food processor. Add the egg, salt, pepper and flour. Form five meatballs and roast them in vegetable oil at speed until golden crust. Place the meat balls into a baking shape and fry in the oven for about 10 minutes at 180oS. Melt the oil in a saucepan over a medium heat, add the semi-ringed onion, crushed garlic and fry over a medium heat until the onion is translucent. Stick the curry powder, stir, add cream and swallow the sauce until thickened. Season with salt and pepper. Serve the meatballs with the curry, garnishing with cilantro leaves.
Turkey broth is no less fragrant than chicken, and turkey soups are found in many traditional cuisines. The turkey is a large bird, and it happens that after the celebration the hostess does not know what to do with the remaining meat, and especially with ostov. This is just the time to think about the fragrant soupchik.
Turkey noodle soup
– 1 turkey osts
– 2 tablespoons butter
– 1 bulb, diced
– 3 celery stalks, diced
– 3 carrots, peeled and chopped
– 1 3 centimeter piece of ginger, crushed
– 5 garlic cloves, crushed
– 10-12 cups chicken broth regular)
– 2 bay leaves
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1/8 teaspoon fennel seeds
– 6 sprigs of fresh thyme
– 3 sprigs of fresh rosemary
– 500 grams of boiled egg noodles.
Melt the butter in a large heavy-bottomed saucepan over medium heat. Put the diced onions, celery and carrots and fry until the onion is clear, about 5-8 minutes over a medium heat, stirring frequently. Add the garlic and ginger and simmer for 1 minute, until there is a flavor. Add broth, bay leaf, salt, pepper and dill. Stir. Put the turkey osts and greens, bring to a boil, then reduce the heat and close with a lid. Cook 1 1/2 hours over a medium heat, stirring occasionally, until the meat begins to separate from the bones. Take the frame out of the pan and place it on a cutting board. Turn off the heating under the soup, refrigerate and remove the fat. Grind the meat and add it along with the hot noodles back to the soup. Season to taste, and can be served.