Home Analyzes Turkey fillet dishes recipes. How to Cook Turkey Tender and Juicy

Turkey fillet dishes recipes. How to Cook Turkey Tender and Juicy

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

Cooking tips to keep the turkey juicy and soft

It is advisable to study tips for cooking turkey in advance so that you can go shopping prepared. However, they will not hurt those who already have turkey in stock.

For baking in the oven, especially if you plan to cook the bird whole, only a young turkey weighing up to 4 kg is suitable. It can be recognized not only by its weight, but also by its light, relatively thin skin. If you purchase turkey meat that has already been cut into pieces, pay attention to the cuts: they should be slightly moist and shiny. If the meat is sticky or crusty, then you should not choose it.
You should purchase a whole turkey for roasting a couple of days before the planned feast. If you buy it earlier, you will have to freeze and defrost, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy it just before cooking, you may not have time to marinate the meat.
It is better to bake chilled meat in the oven, especially when it comes to dietary turkey meat. Frozen and thawed meat becomes less juicy. To prevent a dish prepared from frozen meat from becoming too dry, it is defrosted without a sharp temperature change, that is, in the refrigerator.
To prevent the turkey meat from drying out during baking, you can use a sleeve or foil. If foil is used, it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass in foil. Then it will be possible to remove the layers of foil gradually. This will allow you to get a golden brown crust, but the wings and legs will not burn or dry out. It is recommended to make several punctures in the sleeve before baking. They are needed for steam to escape. Otherwise, the steam may tear the bag.
To make the turkey juicier, you can remove its skin and place pieces of butter under it. To create an appetizing crust, butter the bird on top.
Cooking time for turkey in the oven depends on the oven temperature, the size of the bird or pieces, and the recipe. Typically it takes 3 hours to bake a 4kg turkey.

You can bake the turkey with or without minced meat. Whole birds are usually stuffed with fruits, mushrooms, vegetables, and cereals. Prunes are often used as minced meat for turkey rolls. You can bake the turkey right away with potatoes and other vegetables. In this case, you will get a complete dish. Other recipes make cold turkey appetizers.

Whole roasted turkey

Cooking method:

Wash the gutted turkey carcass and remove the neck.
Pour 4 liters of water into a large container, add salt, sugar, and pepper. Heat to a boil to dissolve bulk ingredients.
Peel the onions and cut them into half rings.
Cut the garlic cloves into thin slices.
Place onion and garlic in brine. Add thyme there.
Remove the brine from the stove.
Once the brine has cooled to room temperature, lower the turkey into it. If the brine does not cover it completely, add boiled water, but no more than a liter. Place in the refrigerator. It should be marinated for at least 6 hours, but it is better if it is in the marinade for 24 hours.
Remove the carcass from the brine and dry.
Pull back the skin and place pieces of softened butter underneath, using about 100g. Gently massage the turkey through the skin to distribute the butter evenly.
Brush the top of the turkey with a small amount of softened butter. You should also grease a large sheet of foil that you place on the oven rack. Make several small holes in the foil so that the juice can flow down, place a baking sheet under the wire rack.
Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
Place the bird, back side up, on a foil-lined rack.
Turn on the oven and bake the turkey at 180–200 degrees for an hour and a half.
Brush the back of the turkey with oil, turn it over, and brush the belly. Continue baking for another hour.
Brush with remaining oil and bake for another half hour. Use a knife to check if the bird is done and remove it from the oven.

A whole roasted turkey can be served whole or cut into pieces for the holiday table. It wouldn’t hurt to prepare a side dish of baked vegetables.

Turkey stuffed with vegetables, baked in the oven

Cooking method:

Remove the butter from the refrigerator and place in a warm place until it softens.
Rinse the gutted poultry carcass in running water and dry.
Pull the skin, push pieces of butter under it, distribute it under the skin with your fingers using massage movements.
Peel the onion and cut it into half rings.
Cut the peeled carrots into thin slices or grate.
Stuff the turkey with vegetables and add herbs. Sew it up so the filling doesn't fall out.
Rub the salt and pepper mixture all over the turkey. Tie your legs, press your wings.
Place on a foil-lined baking sheet.
Squeeze the juice from the lemon and mix with olive oil. Pour this sauce over the turkey.
Place the turkey in the oven, preheated to 200 degrees, and bake at this temperature for half an hour.
Reduce the oven temperature to 180 degrees and continue baking for one and a half hours. Check for doneness. If the juice flowing out of the carcass when it is pierced with a knife has a reddish tint, continue baking for another half hour. If the bird has already baked, it is not worth keeping it in the oven for extra time.

Before serving, be sure to remove the stuffing from the turkey and place it next to it.

Turkey fillet baked in foil

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

Cooking method:

Wash the fillet. Blot with paper napkins. Make a deep, long cut in each piece and place a mixture of spices and herbs there.
Marinate turkey fillet in soy sauce for 2 hours.
Prepare several pieces of foil (according to the number of fillet pieces). Grease them with oil.
Wrap the fillet in foil. Place on a baking sheet.
Bake at 200 degrees for 50 minutes. 5 minutes before cooking, unwrap the foil to brown the meat slightly.

The fillet can be served hot with a side dish of vegetables and potatoes, or cold, cut crosswise into slices. Stewed vegetables can be prepared as a side dish.

Turkey medallions baked in a sleeve

Cooking method:

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

Serve the turkey medallions hot as soon as they are cooked. A potato side dish goes best with them.

Turkey medallions baked in foil

Cooking method:

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

If you prepare turkey medallions according to this recipe, you can serve them as a hot appetizer for the holiday table. They look appetizing, the meat is juicy and tender.

"Buzhenina" from turkey

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

Cooking method:

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

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, cut it into thin slices and place on a plate. It would be a good idea to prepare turkey boiled pork for the holiday table.

Turkey with prunes

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

Cooking method:

Soak dried pitted prunes in warm water for 15 minutes. Remove, squeeze, cut into strips.
Wash the turkey fillet, dry it and cut it into escalopes. Beat with a culinary hammer.
Mix salt and pepper and rub on both sides of the turkey breasts.
Place a spoonful of chopped prunes on each piece, roll it up and tie it with thread.
Grease a baking dish or baking sheet with high sides generously, place the rolls on it, and sprinkle with the remaining oil.
Bake turkey rolls with prunes at 200 degrees for 35–40 minutes.

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

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

Turkey meat is comparable in health and nutritional value to beef, but is more tender and dietary. In addition, the cost of turkey is lower than the cost of beef. Yes, and it cooks faster. For this reason, many housewives prefer to cook turkey dishes when they want to feed their family something meaty without spending a lot of money and effort on cooking.

Cooking features

There is a frying pan in almost every home, and it is on it that many housewives prefer to whip up meals. However, not all of them decide to use a frying pan to cook turkey meat, fearing that with this method of cooking it will come out dry and tasteless. But this can be avoided if you know a few important points.

You can fry both the turkey breast and its drumstick in pieces. The only important thing is that the meat is fresh. Avoid purchasing meat that has lost its elasticity, is slippery, smells bad, and has too yellow fat.
Fresh or chilled turkey is preferable to frozen turkey. If you still need to use a frozen product, you need to take the turkey out of the freezer in advance, since it will take a lot of time to defrost: first, the meat must thaw completely in the refrigerator, then warm up a little at room temperature. If there is a sharp temperature change, the poultry meat will lose its juiciness, and even the best recipe will not help make it a truly tasty dish.
In order for turkey meat to turn out soft and juicy in a frying pan, it is best to stew it with vegetables and a fatty sauce, for example, sour cream. However, before this, the turkey pieces still need to be fried until golden brown. And it doesn’t matter that it won’t be preserved during the stewing process - the meat will still acquire a special taste thanks to frying.
To make the turkey more tender and have a seductive aroma, you can marinate it before cooking. You can marinate the turkey in pieces or whole. In the first case, it will take less time, so if you are going to cook the turkey in a frying pan, it is advisable to first chop it and then marinate it. You can make any marinade suitable for poultry meat, using sour cream, mayonnaise, yogurt, kefir, honey, mustard, paprika, ginger, turmeric and other spices.
If you don't want to dry out your sliced turkey, don't keep it on the stove for too long. Depending on the size of the pieces, it usually takes from 20 to 40 minutes to bring them to readiness; on average, turkey dishes in a frying pan take half an hour.

Turkey in sour cream with raisins

Cooking method:

Wash the turkey fillet, pat dry with a kitchen towel, and cut into cubes 1–1.5 cm in size.
Rinse the raisins and soak for 10 minutes in warm water. After the specified time, drain the water and squeeze out the raisins.
Finely chop the fresh herbs with a knife.
Pour vegetable oil into a frying pan and place it on the fire. Wait a couple of minutes and add turkey pieces to the pan.
Fry the turkey in hot oil for 10 minutes, stirring the pieces several times during frying.
Add raisins and continue frying for another 5 minutes.
Add salt, spices, chopped herbs to sour cream.
Dust the turkey with flour and fry for a few minutes. Add sour cream.
Without reducing the heat, simmer the meat in sour cream, stirring vigorously, for 5 minutes.
Reduce heat and cover the pan with a lid. Simmer over low heat for 15 minutes.

Turkey prepared according to the given recipe has a delicate sweet and sour taste and looks very appetizing. You can serve it with almost any side dish: potatoes, rice, pasta, buckwheat. Before serving, do not forget to top the dish with sour cream and raisin sauce, in which the turkey was stewed in a frying pan.

Turkey Stroganoff with mushrooms

turkey meat – 0.6 kg;
fresh champignons or porcini mushrooms – 0.2 kg;
onions – 0.3 kg;
sour cream – 125 ml;
mustard – 40 ml;
salt, pepper - to taste;

Cooking method:

Wash the pieces of turkey meat and dry with napkins. Cut the meat into oblong pieces, like beef stroganoff.
Wash the mushrooms, pat dry with napkins and cut each into 4–8 pieces (depending on the size of the mushrooms). With porcini mushrooms the dish turns out to be the most delicious and aromatic, but you can also use champignons.
Remove the skin from the onion and cut it into not too small cubes.
Heat the oil in a frying pan, place the turkey pieces in it and fry them in a hot frying pan for 10 minutes.
Reduce the heat a little and place the mushrooms and onions in the pan that already contains the fried turkey. Continue to cook, uncovered, until any excess liquid from the mushrooms has evaporated from the pan.
Mix sour cream with mustard, salt and pepper. Pour this sauce over the turkey. Turn down the heat even more. Cover the pan with a lid and simmer the turkey pieces with mushrooms in sour cream and mustard sauce for 10 minutes.

The seductive aroma of this dish is unlikely to leave anyone indifferent. Turkey fried in a frying pan Stroganoff style with porcini mushrooms is a dish worthy of a holiday table. You can serve it with potatoes as a side dish, any kind will do: fried, baked, boiled, or mashed.

Turkey drumstick in soy sauce

turkey drumsticks – 0.5 kg;
paprika – 10 g;
garlic – 2 cloves;
dried basil – 5 g;
soy sauce – 40 ml;
balsamic vinegar – 40 ml;
vegetable oil - how much will be needed.

Cooking method:

Wash the turkey drumstick, dry it, cut it into 2 cm pieces, cut each piece with a knife lengthwise and crosswise to make small, narrow, but fairly long pieces.
Mix balsamic vinegar, crushed garlic, soy sauce, paprika and basil. This will be the marinade.
Dip the turkey pieces into the marinade and place them in the refrigerator for an hour.
Remove turkey from refrigerator and let stand at room temperature for 20 minutes. Remove the pieces from the marinade and squeeze.
Place the turkey in a hot skillet with simmering oil. Fry the meat pieces over medium heat for 10 minutes.
Pour remaining marinade over turkey. Cover the pan with a lid while reducing the heat underneath. Simmer the dish for 15 minutes.

Turkey prepared according to this recipe can be served with a side dish or as an independent appetizer. It will be delicious both hot and chilled.

If you know a few culinary subtleties and choose a successful recipe, even an inexperienced housewife can cook turkey in pieces in a frying pan. At the same time, the dish will turn out tasty and aromatic, it’s not a shame to put it even on a festive table.

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

Cooking the whole turkey in the oven is the most common way to cook turkey. But of course, there are other options for how to cook a turkey. The second most popular recipes with turkey are dishes made from turkey fillet and turkey breast. There are different dishes made from turkey meat, such as turkey baked in the oven, turkey in a pot. Cooking turkey fillet is convenient because turkey breast is much larger than chicken breast, it can be perfectly cooked in the oven and will not be dry. An interesting recipe for cooking turkey fillet - with butter. This is a great way to cook delicious turkey fillet. It is better to start cooking the turkey when the turkey, taken out of the refrigerator, has moved away from the cold a little. You need to make cuts in the fillet, put pieces of butter there, rub the turkey fillet with spices and put it in the oven. Other delicious recipes for turkey fillet dishes: with mayonnaise, with oranges, with soy sauce. There is another way to cook turkey meat. This is turkey wrapped in bacon. Cooking your turkey this way will give you a tender dish and you'll be sure to get a juicy turkey. But the turkey recipe uses not only a whole turkey or turkey fillet, there are also other recipes with turkey: turkey breast dishes, turkey thigh dishes, turkey drumstick dishes, turkey liver dishes and other turkey dishes.

If you have ground turkey, you're probably wondering what to make with ground turkey. These can be cutlets, meatballs. One more note on the question of how to cook a delicious turkey. Cooking turkey should begin with preparing the marinade; the turkey should sit in the marinade for at least several hours, or better yet, several days in the refrigerator. We hope that once you cook this bird, turkey will become a frequent guest on your table; the recipes allow you to cook it differently each time.

Preparing turkey shish kebab:

Rinse the fillet, dry it, cut it across the grain into large pieces.
Peel the onion, wash and cut into rings.
In a deep bowl, mix the meat with onions.
Mix wine, vinegar, oil, salt and pepper.
Pour the sauce over the fillet, cover the container with cling film, shake the food well to distribute the marinade.
Leave the meat for 4-5 hours in a cool place.
Thread the meat onto wooden sticks, previously soaked in water, and place them on a baking sheet so that the skewers lie on its sides.
Cook the kebab in an oven preheated to 190 degrees for about 25 minutes.

Delicious turkey fillet dish: roll with nut filling

Turkey meat is already delicious in itself, but to complement its taste and add piquancy, you can prepare an amazing dish - a roll with nut filling. It is served hot as a main dish, or cut into thin slices as an appetizer.

Ingredients:

Preparation:

In a frying pan in melted butter and olive oil, fry the chopped onion and brisket until golden. Add nuts, chopped garlic, parsley, lemon zest and fry for 1 minute. Mix the products with breadcrumbs, salt and pepper.
Grease the foil with butter and place the bacon slices perpendicularly.
Do not cut the fillet completely in the middle and open it. Pound it a little to make a rectangular piece about 5cm thick and place it on top of the bacon.
Place the stuffing in the middle of the turkey and fold the edges of the meat inward.
Wrap the roll in bacon, tie with twine, wrap in foil and place on a baking sheet. Place the roll in a preheated oven at 190°C for 2 hours.

Simple turkey fillet dishes: stew in sour cream

Since after cooking, most often, the breast becomes dry, it can be prepared in a simple, unpretentious way - simmer in sour cream, then the meat will become very tender and juicy.

Ingredients:

Preparation:

Place the breasts cut into medium pieces and chopped onion into the oil heated in a frying pan. Fry until golden brown.
Sprinkle the food with flour, pour in sour cream, pepper and salt.
Pour in 200 ml of hot water and mix thoroughly.
Cover the pan with a lid and simmer the dish over low heat for 15 minutes.

Turkey fillet in the oven

In the oven, almost all dishes turn out to be dietary. They are a godsend for those who pay attention to calorie content, nutritional content and monitor proper nutrition.

Ingredients:

Turkey fillet - 700 g
Soy sauce - 5 tbsp.
Any favorite spices for marinade - 3 tsp.
Salt and pepper - to taste

Preparation:

Wash the breast, pat dry with a paper towel and use a knife to make punctures so that the meat is better soaked.
Coat the turkey with spices and soy sauce.
Wrap the fillet in foil and leave to marinate for 3 hours.
Without unfolding the foil, bake the meat in an oven preheated to 220 degrees for 40 minutes.

Turkey fillet in a slow cooker

Nutritionists consider turkey meat to be the healthiest and most dietary. And if it is also made in a slow cooker, then most of the nutrients are retained in it, and the fillet turns out to be especially tasty and juicy than when cooked in the usual way. In addition, while cooking there is no need to constantly be near the device. The multicooker itself will signal that the dish is ready.

Ingredients:

Step-by-step preparation of turkey fillet in a slow cooker:

Cut the fillet into arbitrary pieces. Peel and chop the onion.
Mix soy sauce with salt, sugar and 5 tbsp. filtered water.
In the multicooker, set the “baking” mode and fry the meat and onions in oil.
After 5-7 minutes, drain the soy sauce.
Close the lid and set the timer for 40 minutes.
After the signal, place the food on a plate and sprinkle with chopped green onions.

Video recipe for cooking turkey stewed in mustard sauce:

Recipe for roasting turkey with gravy:

Turkey has begun to appear more and more often on our tables due to its availability - today you can buy turkey in almost any supermarket or market. In this article we will look at how to prepare turkey fillet dishes.

Turkey meat is a delicious dietary product. Fans of American cinema know that baked turkey is a traditional dish for Thanksgiving, but today turkey inspires more and more Russian people to culinary exploits. Turkey meat is famous for its dietary properties. It is rich in protein, vitamins and minerals, and its cholesterol content is minimal. Turkey meat gives a long-lasting feeling of fullness, is easily digestible and provides the body with calcium, potassium and iron, so it can be recommended for joint diseases and anemia. Turkey is a hypoallergenic product that is ideal for baby food. Turkey is also higher in sodium, which means you can use less salt when cooking it, which is especially important for those who are dieting or have blood pressure problems.

There are many recipes and ways to prepare tender turkey meat - you can fry it, stew it, bake it, make salads and sandwiches from it. For dietary nutrition, it is best to cook fillets in the oven. The best side dishes for turkey are rice, potatoes and vegetables. Turkey goes well with dry wine and herbs. Turkey's tender white meat makes an excellent base for almost any seasoning blend. Turkey fillet goes well with thyme, oregano, sage or basil. If you are using fresh herbs, it is best to chop them coarsely and insert them under the skin of the turkey. Cooked turkey keeps well in the refrigerator, and you can use the leftovers to make salads or burgers.

When we talk about turkey fillet, we primarily mean breasts. Turkey breasts tend to weigh significantly more than chicken breasts - ranging from 1 kg to 4.5 kg - so take this into account when you decide how much meat you need to buy. One turkey breast will feed two to four people, while two breasts will feed six or eight. The average serving size of turkey breast is about 150-200 g per person. If you're buying a fresh turkey, look for tender, pink breasts without any blemishes. Choose frozen turkey breasts that show no signs of freezer burn. Turkey fillets can be stored in the freezer for up to 9 months.

When using frozen turkey breasts, make sure they are completely thawed before cooking. If you try to cook a turkey from a frozen state, it will take an incredibly long time. Slow thawing in the refrigerator is the best method in this case. Typically, a completely frozen turkey breast will take about 24 hours to thaw in the refrigerator. Once thawed, the turkey can be refrigerated for several days before cooking. If you're short on time, thaw the turkey in the microwave or in a large bowl of cold water, replacing the water every half hour. Because thawing at high temperatures (cold water bath and microwave) can stimulate bacterial growth, it is recommended that meat thawed under these conditions be cooked immediately.

Turkey fillet baked in the oven is not only very tasty, but also very healthy. This option is perfect for those who are watching their figure or trying to lose weight. Cooking turkey in the oven has its own characteristics, without knowledge of which it is difficult to prepare delicious, juicy dishes. The most common problem that housewives encounter when cooking turkey in the oven is dry meat. But following some simple nuances in preparing this type of meat will allow you to avoid dryness. Remember, the meat will be more juicy if you bake it in a sleeve, in foil or with fruits and vegetables. It is also important not to overdo it with the cooking time in the oven - as a rule, 20 minutes to 1 hour is enough, depending on the size of the fillet. When turkey is cooked properly, the meat is tender and juicy. If you're roasting a turkey breast in the oven, add thickly sliced onions and potatoes for a great side dish that doesn't require any extra time.

Using a marinade makes the meat tender and flavorful. The marinade must be made at least an hour before you plan to cook the turkey. Use about 60ml of marinade for every 500g of turkey meat. Marinate meat for 1 to 3 hours before cooking. Once cooked, let the turkey sit at room temperature for 20 minutes, tented with foil. During this time, the juices from the turkey will seep into the meat. If you skip this important step, you may end up with dry meat.

Delicious turkey fillet dishes will help diversify your diet, so we advise you not to hesitate and cook the meat in a frying pan with aromatic spices.

Ingredients:
500 g turkey breast fillet,
1 small onion
1 clove of garlic,
1/2 teaspoon ground cinnamon,
1 teaspoon ground ginger,
1/4 teaspoon ground cloves,
2 tablespoons white vinegar,
1/2 teaspoon brown sugar,

salt and pepper to taste.

Preparation:
If the turkey breast is too thick, pound it with a meat mallet and place the fillet in a plastic bag. Each steak should be no thicker than 1.5 cm.
Mix chopped onion, minced garlic, spices, vinegar, sugar and vegetable oil in a container. Add turkey and marinate for 30 minutes. Remove excess garlic and onion before frying. Fry the turkey in a hot pan for 4-5 minutes on each side.

A multicooker not only helps you save time and effort when cooking, but also makes your dishes more healthy. Using a slow cooker, you will get tender, juicy meat that will retain all its nutritional properties.

Ingredients:
300 g turkey fillet,
130 g carrots,
120 g mushrooms,
80 g onion,
40 ml vegetable oil,
salt and spices.

Preparation:
Cut the meat, carrots and onions into cubes. Cut the mushrooms into 4 parts. Place everything in the multicooker, add oil, salt, spices and close the lid. Select the “Frying” program, set the timer for 40 minutes and start the program.

You can prepare a wonderful stew from turkey fillet and vegetables, which will be suitable at any time of the year.

Ingredients:
2 turkey breasts without skin,
2 onions,
1 stalk of celery,
2 carrots,
2 potatoes,
1 bell pepper,
3 cups chicken broth,
3 tablespoons flour,
2 tablespoons butter.

Preparation:
Melt the butter in a frying pan over medium heat. Add chopped onion and fry for a few minutes. Stir in diced carrots, celery and bell peppers and fry until tender. Mix with diced potatoes and flour. Pour in chicken broth and season with marjoram. Add cubed turkey fillet and bring to a boil. Reduce temperature, cover and cook over low heat for 40 minutes.

Turkey prepared according to the following recipe is quite high in calories, so serve it with a dietary side dish, such as stewed vegetables or rice.

Turkey fillet with mushroom sauce

Ingredients:
4 turkey fillet steaks,
270 g champignons,
250 ml heavy cream,
3 tablespoons flour,
1 teaspoon garlic powder,
20 g butter,
1 tablespoon vegetable oil,
parsley,
salt to taste.

Preparation:
Mix flour, garlic powder and salt. Pour the mixture onto a flat dish and roll the fillet in it.
Melt the butter in a frying pan over medium heat. Fry the fillet for about 10 minutes on each side.
Remove the finished fillet, add vegetable oil and chopped mushrooms. Fry for about 10 minutes. Add cream, chopped parsley and cook for about 3-5 minutes until thickened. Pour the mushroom sauce over the turkey fillet and serve warm.

Turkey fillet dishes are perfect for an everyday family dinner or for a holiday table. We are sure that turkey fillet baked with prunes and mushrooms will become a worthy table decoration both on weekdays and on special occasions.

Turkey fillet baked with prunes and mushrooms

Ingredients:
500 g turkey fillet,
1 onion,
150 g mushrooms,
100 g pitted prunes,
2 cloves of garlic,
dried thyme,
lemon zest,
vegetable oil,
spices, salt and pepper.

Preparation:
Fry the chopped mushrooms for a few minutes in vegetable oil. Add chopped garlic, thyme, chopped onion and fry for about 8 minutes. Stir in chopped prunes.
Season the turkey fillet with salt and pepper and make a slit in the meat to create a pocket. Place the mushroom filling in the cavity, secure with toothpicks, wrap the meat in foil and bake in an oven preheated to 190 degrees for about 1 hour. During cooking, open the foil several times and pour the released juices over the meat. During the last 20 minutes, open the foil completely to allow the fillets to brown.

Ingredients:
1 turkey breast with skin (about 3 kg),
1 glass of dry white wine or broth,
3 cloves of garlic,
2 teaspoons dry mustard,
1 tablespoon dried rosemary,
1 tablespoon dried sage,
1 teaspoon dried thyme,
1 teaspoon ground black pepper,
2 teaspoons salt,
2 tablespoons vegetable oil,
2 tablespoons freshly squeezed lemon juice.

Preparation:
Preheat the oven to 160 degrees. Place turkey breast in baking dish. In a small bowl, mix pressed garlic, mustard, spices, salt, vegetable oil and lemon juice to make a paste. Carefully separate the skin from the meat and apply half of the paste directly to the meat. Spread the remaining paste evenly on the skin. Pour wine or broth into the mold.
Roast the turkey for 1 hour 40 minutes to 2 hours, until the skin is golden brown. If the skin browns excessively during cooking, cover the turkey loosely with aluminum foil.
When the turkey is done, cover it with foil and let it sit at room temperature for 15 minutes. Cut into slices and serve.

Turkey fillet in tomato sauce is a quick, tasty and economical dinner for the whole family. Serve the dish with boiled rice, mashed potatoes, fried potatoes or vegetables.

Turkey fillet in tomato sauce

Ingredients:
4 turkey fillet steaks (approximately 170 g each),
1 onion,
1 clove of garlic,
5 tomatoes
2 tablespoons vegetable oil,
1/2 teaspoon sugar,
salt and ground black pepper,
green.

Preparation:
Heat oil in a large skillet over medium heat. Sear the steaks on both sides, about 3 minutes on each side. Keep warm.
In the same skillet, sauté finely chopped onion and minced garlic until soft, about 5 minutes. Add chopped herbs, sugar, salt and pepper. Stir, bring to a boil and add turkey to the sauce. Reduce heat and cook for about 12 minutes.

Turkey fillet in foil is an excellent dish for those who are watching their weight and health. Turkey prepared according to this recipe turns out very juicy and contains a minimum of calories.

Ingredients:
600 g turkey breast fillet,
1 lemon,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground chili pepper,
1 teaspoon paprika,
1 teaspoon dried Provençal herbs,
2 tablespoons vegetable oil,
salt,
15 g butter.

Preparation:
Cut the fillet into portioned steaks. To prepare the marinade, mix lemon juice, spices and salt in a bowl. Place turkey in marinade and leave for 10 minutes at room temperature. Turn over and leave for another 10 minutes.
Place each piece in foil and place a small piece of butter on top to moisten the meat. Fold the edges of the foil and make an envelope.
Bake in an oven preheated to 180 degrees for 40 minutes. Uncover the foil and bake for another 10 minutes until golden brown.

If you have a small amount of turkey leftover, try making a unique Thai-style salad with it. Pineapple and curry give this salad an exotic touch.

Ingredients:
250 g turkey fillet,
50 g rice,
150 ml water or broth,
1 small pineapple (800 g),
1 orange,
green onions,
50 g mayonnaise,
150 g natural yogurt,
1 tablespoon curry powder,
1-2 tablespoons lemon juice,
2 tablespoons vegetable oil,
salt and pepper to taste.

Preparation:
Boil the rice in salted water and let it cool. Fry the turkey fillet in vegetable oil, adding salt and pepper to taste. Pour in water or broth, cover with a lid and simmer for 15-20 minutes. Let cool.
Peel the pineapple, remove the core and cut into slices. Peel the orange, remove the film from the segments and cut into pieces. Cut the turkey meat first into slices and then into thin strips.
Mix mayonnaise with yogurt, curry, lemon juice, salt and pepper. Place meat, pineapple, orange, rice and chopped onion in a salad bowl. Stir in sauce and serve.

Try cooking turkey fillet dishes and they will definitely become favorites on your menu. Take the suggested recipes as a basis and change them to your taste. You can stuff the turkey fillet, if it is baked in a piece, with finely chopped garlic cloves, or put vegetables along with the steak and wrap it in foil - in fact, there are a lot of options. Try and enjoy delicious and healthy food!