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Turkey in sour cream sauce. Turkey in sour cream sauce with mushrooms: recipes, cooking features and reviews Turkey thigh in sour cream sauce
Ingredients for 3 servings:
- Turkey fillet - 600 g;
- Sour cream - 150 g (3 tablespoons);
- Mustard grains - 15 g (1 tablespoon);
- Chicken egg - 1 pc;
- Black ground pepper - on the tip of a knife;
- Sweet paprika (dried) - 0.3 teaspoon;
- Salt - to taste;
- Rosemary - 0.2 tsp;
- Butter for frying - 50 g.
Cooking
Chilled turkey meat can be bought at a store or market, where parts of the carcass are sold separately: thighs, wings or fillet tenderloins. We need a sirloin. It is necessary to remove the meat from the package, rinse thoroughly under the tap, pour it with water and baking soda for 30 minutes. This is done so that the harsh turkey meat becomes softer and juicier. Take soda at the rate of 0.5 tsp. for 1 liter of water. Then rinse the tenderloin again, pat dry with a paper towel and cut into small 2x2 cm pieces.
Grease a frying pan with a thick bottom with butter, put all the chopped meat on it. The roasting mode must be fast so that the juice inside is preserved. To do this, make the fire on the stove stronger. In the process of frying, the turkey fillet becomes white, lightly browned. Stir constantly so that the meat does not burn.
Add all the spices to the fillet: pepper, salt, rosemary and paprika. Mix with fillet pieces. Roast for another 2-3 minutes, so that the aroma of spices blends with the smell of roasted turkey.
Reduce the heat under the skillet to low. At this time, in a separate bowl, dilute and lightly beat the egg, add sour cream, and mix these ingredients well.
Advice. You can make sour cream sauce without an egg, just mix sour cream with spices or add it directly to fried turkey meat.
Put the egg-sour cream mixture from the bowl into the pan with turkey pieces, mix gently, close the pan with a lid. Simmer over low heat for half an hour or 40 minutes, take a sample twice, if everything satisfies you, turn off the fire. Keep covered for a few more minutes to let the dish rest and soak up all the flavors that you used to cook the turkey stew in sour cream in a pan.
Our recipe is for 3 servings, it can be breakfast or dinner for a small family. Add any side dish of your choice to it, and the number of servings can be doubled. Boiled rice, mashed potatoes, millet porridge are suitable as a side dish for stewed turkey. Bon appetit and stay healthy.
Tips from an experienced home cook:
- To prepare this dish, you can add mushrooms: champignons, mushrooms, boletus. Sliced mushrooms begin to fry along with pieces of turkey fillet.
- Before serving, you can grate some cheese, boiled carrots or beets on a plate.
- As an addition to the garnish, use greens: a sprig of dill or parsley, finely chopped green onions.
You cannot cook a classic Christmas turkey without a significant reason: the bird is very large, it will take a long time for a small family to eat, and its purchase will hit the wallet significantly. However, turkey is very tasty meat, and besides, it is dietary. Those who like it should like the turkey in sour cream sauce, for which you can take not the whole carcass, but its individual “parts”. Poultry under sour cream can be baked in the oven, you can stew, you can use a slow cooker or a sleeve.
Baked in sour cream
It is best to cook turkey fillet: in sour cream sauce it becomes very tender, juicy and fragrant. Two kilograms of meat is cut into portions, not very large, sprinkled with fresh lemon juice and mixed with large onion rings, chopped three cloves of garlic and chopped chili. All this is mixed, salted, seasoned with ground allspice, oregano and basil, poured with half a glass of sour cream and mixed again. If you are not in a hurry, it would be good to leave the turkey fillet in sour cream sauce for soaking for an hour; but even without aging it will turn out great. Pieces are laid out in a greased form and hidden for an hour and a half in the oven, heated to two hundred degrees.
Turkey in sour cream sauce
This time we will extinguish it. First, the chopped onion is quickly fried, preferably in olive oil. Then pieces of poultry are added to the fry and remain in the pan until whitened. Then sour cream is poured, a little more than half a glass, chopped dill is poured in, and the turkey is stewed in sour cream sauce for about ten minutes. Grated cheese (150 g) is added last, and after a quarter of an hour, a fragrant and tasty dish is ready.
German turkey
In Germany, this bird is very popular. The recipe for turkey in sour cream sauce with pumpkin is especially often used - and believe me, you will not find this vegetable superfluous in it. 600 grams of fillets are cut into thin strips, salted, peppered and fried. Instead of meat, pumpkin cubes are laid. It is taken in the same amount as turkey. Together with the pumpkin, onion rings are poured into the pan. Vegetables are fried over high heat for about five minutes, poured with an incomplete glass of broth and stewed under the lid for the same amount of time. Then pieces of turkey and a glass (again incomplete) of sour cream are added to them. After boiling together, pepper and salt are added (if necessary), and the pan is immediately removed from the stove. The Germans eat this dish with wide long noodles seasoned with lingonberry jam. But with any other side dish, such a turkey in sour cream sauce is quite “friendly”. And you can even use it without a side dish.
Turkey fillet with mushrooms
Probably everyone eats mushrooms with meat. You can also take any meat, you will not lose. The same turkey fillet in sour cream sauce, supplemented with champignons (if you didn’t get forest ones), will conquer your whole family. First, pieces of turkey are fried, then chopped mushrooms are added to them in an arbitrary amount. When they start up the juice and darken slightly, sour cream is poured in and salt mixed with your favorite spices is poured. After 15 minutes, when the fillet is stewed, fresh herbs and chopped garlic are added. After five minutes, the fire can be extinguished, but the container with the turkey should be left on the stove for flavoring.
Turkey with raisins
600 grams of poultry (any parts of it) are cut, as it is convenient to eat, sprinkled with cinnamon, salt and ground nutmeg and quickly fried, always in fat. Half a glass of washed raisins are steamed. A spoonful of flour is added in fat, combined with raisins and a glass of sour cream. This sauce is poured into the meat, and it is stewed in it for a little longer than half an hour. At the end, the turkey in sour cream sauce is transferred to a beautiful dish, sprinkled with chopped parsley and dill and rushed to the table.
Turkey with pineapple
Wings are very successful according to this recipe: the bones are very softened and cut with an ordinary table knife. The wings are smeared with fat sour cream from all sides, sprinkled with coriander, oregano and salt and hidden in a baking sleeve. The bowl in which the meat was smeared is rinsed with a small amount of water, and the resulting filling is sent for the wings. Whole mugs of canned pineapple are also put there at the rate of three things per wing. The sleeve will stay in the oven for about an hour; ten minutes before taking it out, it opens up to form a crust on the dish.
Turkey in a slow cooker
The recipe when using this device, you can choose, in principle, any. But most of all we liked this turkey in sour cream sauce in a slow cooker: a glass of sour cream is combined with two large spoons of mustard, one - soy sauce, herbs, spices and salt. With this mixture (enough for a kilogram of meat), portioned pieces of fillet are rubbed and soaked in marinade for 30-40 minutes. Then the turkey is put into a bowl; you can supplement it with vegetables - cauliflower, corn, broccoli, green beans. The "Extinguishing" mode is turned on, the timer is set for half an hour. During this time, you just have time to set the table for dinner.
Fried turkey fillet with sour cream and onions- a dish that is prepared "in haste", that is, very quickly, and without much hassle. Any person who does not have special culinary skills can cope with the preparation of this dish - turkey meat is tender and very easy to prepare. Besides, turkey meat is very healthy - it is low in calories, contains very little fat, but at the same time, turkey meat is very nutritious, and it contains amino acids, vitamins and microelements that are very necessary for the human body.
To prepare the dish you will need: 500 grams turkey fillet, 100 grams of sour cream (cream), 1 onion , dill (parsley, basil or any other aromatic herb), salt , vegetable oil (clarified butter or fat) for frying, optionally - seasonings to your taste, garlic. Turkey fillet
wash, cut into medium pieces. Pour a little vegetable oil into a deep frying pan or stewpan, heat the pan well (but not until the oil boils) and put the chopped fillet there.
Peeled onion cut into half rings,
and when the meat begins to brown, put the onion in the pan,
mix, add a little salt and fry everything together. After that, add 100 grams of sour cream (cream) to the contents of the pan,
add about a glass (200-250 milliliters) of water,
stir and let simmer for five minutes. Salt to taste, add finely chopped dill, mix, and after a minute or two remove from heat. Everything - the dish is ready.
It remains only turkey meat, best with a vegetable side dish, serve.
Enjoy your meal!
Today we will tell you how to properly cook a turkey in sour cream sauce. This very healthy, dietary and, at the same time, incredibly tasty dish will be an excellent addition to any side dish, and you can serve it both on weekdays and on the festive table.
Turkey fillet in sour cream sauce - recipe
Ingredients:
- turkey fillet - 1.3 kg;
- onions - 300 g;
- sour cream with a fat content of at least 20% - 275-300 g;
- wheat flour - 60-90 g;
- ground or coriander - to taste;
- spices to choose from - to taste;
- salt;
- fresh herbs (optional)
Cooking
To stew, take a turkey breast fillet or poultry thigh meat, wash it well and dry it. Then we cut it into longitudinal bars and put them in a heated cauldron or a thick-walled saucepan, into which we pour pre-refined vegetable oil. When the turkey slices are browned, season them with salt, ground coriander or nutmeg, add spices to your taste, season with ground black pepper, mix and pour a glass of boiling water. If desired, you can add chopped bell peppers and tomatoes. We season the saucepan with a lid and leave the meat to stew over moderate heat.
At this time, we clean from the husk and finely chop the onion and fry it, stirring, until golden. Now add wheat flour and keep on high heat for another two or three minutes, stirring constantly. Next, we shift the onion mass to the meat, mix, bring to taste with salt and spices and let it stew for twenty-five minutes.
After that, lay the sour cream, mix and let the dish cook for another five minutes. Now, if desired, add finely chopped fresh herbs, mix, cover the dishes with a lid, turn off the stove and let it brew for another ten minutes.
Braised turkey in sour cream sauce in a slow cooker
Ingredients:
- turkey meat - 1.2 kg;
- onions - 220 g;
- sour cream with a fat content of at least 20% - 220 g;
- refined vegetable oil - 35 ml;
- or vegetable - 220 ml;
- grain mustard - 90-120 g;
- dry white wine - 120 ml;
- spices to choose from - to taste;
- ground black pepper - to taste;
- salt;
- fresh greens.
Cooking
We wash the turkey meat, dry it with paper towels or napkins and cut into portioned slices. Pour a little refined oil into the multi-pan, turn on the "Frying" or "Baking" mode and lay the turkey slices. After the meat is browned on all sides, add the finely chopped pre-peeled onion and fry everything together for another five to seven minutes.
Now add wine and keep the dish until the latter has evaporated by about half. After that, pour in the broth heated to a boil, lay the sour cream, flavor the dish with salt, ground pepper, add spices to your liking and switch the device to the “Extinguishing” function. Thirty minutes is usually enough for the meat to become soft, but if you are cooking large portioned slices of turkey, the time may need to be increased to forty to fifty minutes.
Now add grain mustard, finely chopped fresh herbs and stew the dish in the same program for another ten minutes.
According to this recipe, a turkey in sour cream sauce can also be cooked in the oven, keeping it in a saucepan under a lid at a temperature of 180 degrees for forty to fifty minutes.
Turkey with mushrooms in sour cream sauce
Ingredients:
- turkey fillet - 450 g;
- mushrooms - 350 g;
- refined vegetable oil - 35 ml;
- sour cream with a fat content of more than 20% - 250 g;
- filtered water - 75 ml;
- garlic - 1-2 teeth;
- fresh herbs - to taste;
- spices to choose from - to taste;
- ground black pepper - to taste;
- salt.
Cooking
Washed and dried turkey fillet cut into 
sticks and fry in refined oil, stirring, for seven minutes. Now lay the chopped mushrooms, season the dish to taste with salt, pepper and spices and keep on fire, stirring occasionally, until the liquid evaporates. Now pour in the water heated to a boil, lay the sour cream, taste the dish and, if necessary, add salt and season with spices. We let the turkey with mushrooms under the lid over moderate heat for twenty to thirty minutes, and then add chopped garlic, chopped fresh herbs, mix, turn off the heat and let the dish brew for several minutes.
Dietary, tender, tasty turkey meat is much richer in calcium, protein and important amino acids compared to the chicken we are used to.
By the amount of phosphorus, it is generally close to fish! Yes, turkey is quite expensive, but it is worth the money. The only condition for success is to master the basics of cooking this wonderful meat and not be afraid of experiments.
Turkey meat is a very tasty and healthy product. It is low in fat and contains fewer calories.
The healthiest part of a turkey is the white breast. It is perfect for clinical nutrition, low-calorie or protein diets. Turkey breast meat is dry.
A guaranteed way to serve it deliciously is to make a sauce. The variety of sauces is so great that the issue of selling a rather large, frankly speaking, carcass is solved by itself. The average turkey weighs no less than seven to ten kilograms. Cream, sour cream, mustard, cheese, herbs, mushrooms, berries and fruits sauces will allow you to taste a new dish every time. Turkey in sauce is simply incomparable and is always perceived as a true gastronomic pleasure.
Turkey in Sauce - General Cooking Principles
From turkey meat you can cook a wonderful stew, juicy cutlets, steaks, dumplings, pies, pates, sausages, canned food. The meat of this bird can be baked and fried, boiled and stewed, stuffed and marinated, smoked and steamed. It goes well with various vegetable, cereal side dishes, mushrooms and liver. Turkey is good for everyday and festive table.
To cook a turkey in sauce, you need to take a part of the fillet from the breast or legs, wash, dry and cut into portions. Prepared meat should either be marinated for several hours, or immediately fried in a hot frying pan. The third option is to first prepare the sauce, then pour it over the turkey and simmer everything over low heat.
For the sauce, sour cream, heavy cream, honey, mustard, soy sauce are most often used. However, vegetables and mushrooms often become the basis of gravy. They need to be washed, cleaned of spoiled parts and skin, and then chopped with a knife or with a grater. You can cut the onion into rings or small cubes. Carrots are more interesting if cut into thin sticks or circles. Bulgarian pepper can be chopped into squares or cut into long slices.
For frying vegetables and meat, you can take almost any oil (butter, olive, sunflower, corn) and even natural fat. A diet turkey will like such a fat company.
Turkey in a creamy sauce with bell pepper
For this dish, you need to use turkey breast fillet. Dryish meat behaves wonderfully under a creamy sauce. The traditional combination of bell peppers, carrots and onions will give the turkey in sauce a great taste.
Ingredients:
700 grams of turkey fillet;
Two medium bulbs;
One large carrot;
Medium bell pepper;
Half a liter of heavy cream;
clove of garlic (optional)
Freshly ground pepper;
Oil for frying (butter or vegetable to choose from).
Cooking method:
Cut the turkey fillet into small pieces.
Heat the oil and fry the meat until golden brown.
Cut the onion into half rings, pepper into thin slices, and grate the carrots on a coarse grater.
Put the vegetables to the fried turkey, salt, pepper and spices to taste. Fry uncovered for about fifteen minutes until excess liquid disappears.
When the vegetable juice has evaporated, pour over all the heavy cream.
Simmer the contents of the pan over low heat for about 20 minutes.
Serve with potatoes, rice or boiled pasta.
Turkey in traditional cream sauce
Turkey in cream sauce is considered the traditional way to serve this tender, dietary, but dryish meat. A tender, fragrant, slightly sweet dish will come in handy both on the dinner and on the evening table. A minimum of ingredients will allow you to cook the bird very quickly and without much hassle.
Ingredients:
Medium bulb;
One hundred milliliters of heavy cream;
a tablespoon of flour;
Spices and herbs to taste;
A quarter cup of dry white wine;
sprigs of rosemary;
A little vegetable oil for the pan.
Cooking method:
Cut the fillet into small pieces, pour over with wine and lay on top of two or three sprigs of rosemary. Salt is not worth it, otherwise the meat will become dryish.
Fry the flour in a dry frying pan until golden brown.
Whisk the cream into the flour, whisking vigorously to avoid lumps. The mass should become absolutely homogeneous.
Salt the sauce, add black pepper, spices and dried herbs.
Transfer the meat to a stew dish, pour over the creamy sauce and simmer at a very slow boil. The turkey should languish until the sauce begins to boil down, thicken.
As soon as the sauce has acquired the consistency of sour cream, the dish remains to be stewed for literally another ten minutes.
Discard rosemary when serving. Garnish with fresh herbs if desired.
Turkey in sour cream sauce with spices and white wine
The meat according to this recipe is cooked in whole rather large pieces in the oven. White wine gives a sweetish tint to sour cream sauce. The abundance of spices will appeal to lovers of oriental notes. Turkey in a sauce with wine and spices should be served with rice, potatoes or green beans.
Ingredients:
600 grams of fillet;
150 grams of sour cream;
A quarter glass of white wine;
Spices: nutmeg, allspice, coriander (half a teaspoon each);
Favorite greens (fresh or dried).
Cooking method:
Cut the fillet into large pieces, wrap in foil and send to the oven.
Bake at 180 degrees for about an hour and a half.
Instead of foil, you can use metal or glassware with a lid.
Prepare the sauce, mix sour cream, wine, spices.
Remove the meat from the oven, pour over the sour cream sauce and send it back to the oven, turning it off. While the oven cools, the meat will soak in the sauce, become fragrant and juicy.
Cut the turkey into portions, decorate with herbs when serving.
Turkey in sour cream sauce with cheese
A very simple, tasty and satisfying recipe can turn into a full meal. Delicate creamy aroma in union with the subtle aroma of olive oil gives the turkey a piquancy. Light sour cream sourness enhances the aromatic bouquet.
Ingredients:
600 grams of turkey fillet;
A glass of sour cream;
Medium bulb;
Two tablespoons of olive oil;
150 grams of semi-hard cheese;
Fresh greens.
Cooking method:
Cut the fillet into small pieces.
Finely chopped onion quickly fry in hot olive oil.
Add the meat to the pan and fry until the turkey pieces turn white.
Pour the meat with sour cream, sprinkle with chopped dill and simmer over low heat under the lid for ten minutes.
Grate the cheese, add it to the sour cream sauce and simmer the turkey for fifteen minutes under the lid.
Turkey in soy sauce
Soy sauce and turkey fillet get along great together. Their union is strong and tender. The dish will appeal to everyone who loves the piquancy of soy sauce. Tender meat cooked according to this recipe will be the perfect dinner.
Ingredients:
400 grams of turkey fillet;
Large bulb;
A spoonful of olive oil;
Half a cup of soy sauce (a little more can be - to taste);
Two tablespoons of Balsamico vinegar;
Cooking method:
Cut the meat into long thin strips.
Chop the onion finely.
Marinate the meat in a large bowl, combining it with onion, olive oil, soy sauce and balsamic vinegar. Salt to taste and leave for an hour in the refrigerator.
Heat the frying pan and fry the marinated pieces of meat on it. Do not add oil: the pan must be dry.
Roast the turkey until the meat is tender, about twenty minutes.
Serve turkey in sauce with boiled buckwheat or mashed potatoes.
Turkey in honey soy sauce
The combination of honey and soy sauce creates an amazing taste experience. Carrots and bell peppers further deepen the original taste. Turkey in soy and honey sauce is especially good with boiled rice.
Ingredients:
Half a kilo of turkey meat;
Two bell peppers;
Three carrots;
Three medium bulbs;
One third of a glass of soy sauce;
Three tablespoons of honey;
A spoonful of corn oil;
Salt and pepper to taste;
A handful of sesame seeds.
Cooking method:
Cut the turkey into fillets and cut into thin narrow strips.
Mix honey and soy sauce, pour meat over them. Refrigerate for half an hour to marinate the fillet well.
Prepare vegetables. Finely chop the onion, grate the carrots on a coarse grater or cut into thin sticks, cut the pepper into narrow strips.
Fry the meat in hot corn oil for seven minutes. salt, sprinkle with freshly ground fragrant black pepper.
Add onions to the pan, fry for five minutes.
Introduce carrots and peppers, pour in the marinade, simmer for ten minutes.
Garnish with sesame seeds when serving.
Turkey with mushrooms in cream and mustard sauce
Very tasty turkey in sauce with mushrooms, cream and mustard. Spicy taste and tenderness will make this dish ideal for a relaxing family dinner. It should be served with pasta, rice, buckwheat.
Ingredients:
800 grams of turkey meat;
400 grams of champignons or oyster mushrooms;
Two medium bulbs;
One and a half glasses of cream;
a tablespoon of mustard;
Three cloves of garlic;
A little butter;
Three tablespoons of vegetable oil;
Two tablespoons of flour;
Ground black and allspice;
Cooking method:
Cut the prepared meat into cubes.
Onion cut into transparent thin rings.
Whole champignons, depending on the size, cut into two or four parts.
Fry the onion in a mixture of oils (butter and vegetable) along with mushrooms.
Fry the fillet pieces in a separate pan.
Prepare the sauce by mixing cream and mustard. Salt the sauce.
Combine the fillet, mushrooms, spices and sauce, simmer for about half an hour in a thick-walled saucepan or fifteen minutes in a slow cooker.
Turkey in sour cream sauce
An interesting version of this dish can be prepared on the basis of egg-sour cream sauce. Chicken broth turns this recipe into a wonderful meat duet, generously flavored with hints of mustard, olive oil and vinegar.
Ingredients:
700 grams of meat;
A glass of chicken broth;
Two chicken yolks;
Half a glass of sour cream;
Two tablespoons of olive oil;
A spoonful of mustard;
A spoonful of sugar;
A spoonful of vinegar;
a piece of butter;
Cooking method:
Cut the fillet into portions, rub with salt, pour over with olive oil and put on a baking sheet.
Roast in an oven preheated to 220 degrees, pouring over the meat juice that stands out.
Prepare the sauce. Dissolve the butter in a frying pan, fry the flour in it, drain the broth, vinegar, add mustard and sour cream. Mix thoroughly, breaking all the flour lumps and wait for the boil.
Separately grind the yolks with a spoonful of sauce, pour into the main dish, salt and cook at the slowest boil until the sauce thickens.
Put the prepared meat slices into portioned plates and pour over the egg-sour cream sauce.
Turkey in cranberry-orange sauce
Bitter-sour cranberries and fresh juicy orange are the basis of a surprisingly tasty sauce for turkey meat. Fragrant honey gives this dish a tart sweet note. Turkey in sauce according to this recipe is something incredibly tasty. This almost restaurant dish will decorate any holiday table.
Ingredients:
About a kilogram of turkey fillet;
A glass of fresh cranberries;
One orange;
a tablespoon of honey;
Freshly ground pepper;
Cooking method:
Meat cut into medium-sized slices.
Heat the oil and fry the turkey in it until golden brown.
Salt the meat and sprinkle with allspice.
Prepare the sauce. To do this, remove the zest from the orange, finely chop the pulp.
Mix citrus pulp, cranberries, honey in a saucepan and boil the mixture for fifteen minutes.
Add the orange zest and cook the sauce for five minutes.
Rub the fruit and berry mass through a sieve, dilute a little with boiling water.
Turkey in cranberry and orange sauce can be served with rice.
Turkey in spicy sauce
The savory applesauce turkey sauce has a particularly bright taste. The meat prepared according to this recipe is ideal with slices of fried potatoes and vegetables.
Ingredients:
Six hundred grams of turkey meat with bones;
A quarter cup of lemon juice;
Two carrots;
One stalk of leek;
Three tablespoons of flour;
parsley root;
Vegetable oil for the pan;
a tablespoon of tomato paste;
a teaspoon of soy sauce;
Two glasses of broth;
Big sweet and sour apple;
Cooking method:
Cut the meat into fillets and bones.
Cut the fillet into portions, cook the broth from the bones.
Pour the meat with lemon juice and salt, breaded in flour and fry in oil until golden brown.
Roots, onions, carrots cut and add to the meat. Saute until vegetables and parsley are browned.
Pour the meat with vegetables in the broth and simmer on the stove or in the oven until the meat is fully cooked.
Grate the apple on a fine grater.
Mix tomato paste, applesauce and soy sauce, add to meat sauce and heat until boiling.
Garnish with chopped herbs when serving.
Turkey in wine sauce
The wine sauce adds an original spicy flavor to the turkey meat cooked according to this recipe. From the specified amount of meat, you will get a dish that can feed a large company. You can serve turkey in wine sauce with stewed sauerkraut cooked with mushrooms.
Ingredients:
Two kilograms of turkey;
Half a glass of vegetable oil;
a tablespoon of tomato puree;
A glass of dry white wine;
Fresh parsley (can be replaced with dried herbs);
Ground black pepper;
Cooking method:
Cut the fillet into portions, rub with salt and pepper and fry in vegetable oil.
Mix wine with tomato paste.
Partially pour wine and tomato dressing into the pan with meat, simmer the meat under a closed lid.
Salt the sauce, garnish with fresh herbs when serving.
- To make the creamy sauce more satisfying, you can add any mushrooms to it. If fresh is not available, fresh frozen will do. This version of the turkey in sauce will be especially good with durum wheat pasta.
- So that the turkey fillet does not turn out dry, you should strictly adhere to the temperature regime. Roast or bake turkey meat at a temperature of 180 degrees and above. This will allow the bird to retain the required amount of fat and juice.
- If you cook a turkey with a whole carcass, and then cut it up and pour over the sauce, you need to observe not only the temperature, but also the time regime. An average carcass weighing up to six kilograms should be cooked in the oven for at least two and a half hours. After baking, the meat should rest for another forty minutes, so that the meat juices evenly soak the entire carcass.
- Meat marinated in spices and herbs must be washed before baking. This is done so that the herbs and sugar do not burn on the skin. The smell of burnt food particles can spoil the whole result.
- A great sauce can be made from winter vegetables and roots: horseradish, carrots, turnips, pumpkins. From vegetables, you should prepare a “pillow”, put a turkey on it and bake. Meat juice in the cooking process will soak the vegetables. As soon as the meat is ready, the "pillow" can be pureed in a blender, flavored with olive or truffle oil if desired.
- The sauce must be tasted before serving. The components included in its composition can "extinguish" the taste. Fresh sauce must be salted.
- To prepare a thick creamy sauce, you need to take very heavy cream. The lower the fat content, the thinner the sauce will be. To give it the required thick consistency, you need to additionally boil the creamy sauce, evaporate unnecessary moisture from it.
- It is best to stew the fillet cut from the thigh. Such meat is more tender than breast meat, it cooks faster and turns out to be softer.
- The turkey has an amazing property of gastronomic mimicry: it easily absorbs the taste and aroma of other meat if cooked with it. So, pieces of turkey, fried together with pork slices, are difficult to distinguish from pork. This can be used to reduce the calorie content of a meat dish and increase its usefulness without sacrificing the usual taste.
- Turkey rarely causes allergic reactions, is considered completely hypoallergenic, and therefore recommended for babies for the first foods. For adults, this meat will make you feel cheerful and happy. The fact is that the turkey stimulates the production of endorphins, or hormones of happiness, which means it fights blues and depression.
by the materials zhenskoe-mnenie.ru
2015-11-04T04:21:03+00:00 admin second courses poultry dishes, second courses, useful tipsDietary, tender, tasty turkey meat is much richer in calcium, protein and important amino acids compared to the chicken we are used to. By the amount of phosphorus, it is generally close to fish! Yes, turkey is quite expensive, but it is worth the money. The only condition for success is to master the basics of cooking this wonderful meat and not be afraid of experiments. Turkey meat...
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