The bird, once known as a favorite American Thanksgiving delicacy, has gradually made its way into Russian cuisine, debunking one myth after another about itself.
Previously, it was believed that this is a dry bird, from which little can be prepared, and even that little promised a lot of labor, fraught with dubious results.
But this bird, contrary to rumors, has significant nutritional value and low price, and can also replace beef or pork in any meat dish. And you can cook it at least every week, using a variety of recipes, sauces, combinations and your own imagination.
Turkey in a frying pan - general cooking principles:
• It is better to fry the turkey separately from the other ingredients. Of course, if the recipe calls for subsequent stewing, then there will be no crispy crust left. But there will be a pleasant taste: by stewing the turkey in a frying pan without frying, you will no longer achieve it.
• Refrigerated turkey is always better than frozen turkey.
• Never start cooking turkey if it is still cold. In this case, its meat loses its juiciness. Remove the bird from the refrigerator in advance to allow the temperature to rise to room temperature.
• Frozen poultry must be “thawed” slowly: in water, which must be changed regularly, or indoors. A carcass of about 8–9 kg, for example, takes up to two days to defrost.
• You need to purchase a turkey no earlier than two days before cooking: the fresh carcass must be thoroughly rinsed in running water, wiped dry both inside and out, covered with foil and refrigerated.
• Homemade turkey is fried in a frying pan without oil - it will release the fat itself, and no oil will be needed. You always have to add vegetable oil to store-bought poultry.
• Each part of the turkey needs its own time in the pan. The fillet will be ready to eat in 25 minutes. The fillet chop will take 20 minutes, the legs should be fried for about 35 minutes.
• The skin of fresh poultry should be light, with a slight yellowish tint possible.
• If you pre-soak the turkey in a marinade (suitable for any recipe), the turkey meat will be much more tender and rich in flavor. The carcass is marinated for 2 to 4 days, depending on the size. The marinade can be simply salted water with the addition of spices or vinegar (regular or wine), dry wine, as well as pomegranate, apple, orange and any freshly squeezed juices. Natural kefir or yogurt are equally excellent marinades for turkey.
• There are a lot of spices suitable for marinating turkey. The bird is marinated with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other seasonings. Oriental and Caucasian spices work well. It is not recommended, however, to use ready-made ground black pepper for such purposes - it will add bitterness to your turkey dish. It's better to crush the peppercorns yourself. It is advisable to use table salt, coarsely ground. If desired, you can replace it with soy sauce.
Common ingredients for all recipes: vegetable oil (usually 2-3 tablespoons), pepper and salt.
Turkey (breast)
Calories, kcal:
84
Proteins, g:
19.2
Fats, g:
0.7
Turkey meat is considered a dietary product due to its large amount of easily digestible protein. The most dietary part of any bird carcass is the breast; in turkey, the breast muscle contains virtually no fat, so the meat has a uniform structure and a pale pink color. The weight of a turkey breast is greater than that of a chicken breast; the breast of one bird is quite enough to prepare a light, nutritious and healthy dish for 4 people.
Turkey breast calories
The calorie content of turkey breast is 84 kcal per 100 grams of product.
Composition and beneficial properties of turkey breast
Turkey breast meat is rich in complete protein and contains amino acids, including tryptophan, which is a precursor of melatonin, and arginic acid. B vitamins, which are necessary for the normal functioning of the nervous system, are present in the product in almost complete composition. Turkey breast contains a minimal amount of fat, so consuming the product does not increase cholesterol levels. Selenium, found in turkey in sufficient quantities (a serving of boiled breast contains half the daily requirement of the element), is necessary to maintain normal hormonal levels. Turkey meat is also useful for disorders of the gastrointestinal tract, as it normalizes metabolic processes.
Turkey harm
It is not recommended for those who suffer from gout and kidney failure to get carried away with eating turkey meat; excess protein can cause more harm than good.
Turkey in weight loss
Dietary turkey breast meat is traditionally included in the menu of diets and nutrition systems for those who are trying to lose weight without losing muscle mass (calorizator). For example, the grandmother's diet, the 800-calorie diet, or a fasting day on meat include turkey breast, boiled, steamed or grilled.
Selecting and storing turkey breast
When purchasing turkey meat, chilled or frozen, you need to pay attention to the integrity of the skin, the absence of dents and bruises. If the breast is without skin, the color of the meat should be light pink, the meat should be dense and uniform, not falling apart into fibers. When pressed, fresh turkey meat quickly returns to shape.
Store refrigerated turkey breast meat purchased in packages in the refrigerator for 3 to 5 days, or according to the dates indicated on the package. Turkey breast purchased without packaging or after opening it should be cooked immediately and the leftovers frozen.
Turkey (breast) in cooking
Turkey breast is prepared in various ways, the meat is fried, baked, boiled, steamed and grilled. Cook the breast for a short time so as not to dry it out. Tender breast meat goes well with mushrooms and cheese; the almost neutral taste of the bird is easy to overpower with the strong aromas of spices and herbs, so the best additions to turkey breast are salt and black pepper. Turkey breast is used to prepare minced meat for cutlets, pasties and dumplings; boiled meat is used as a filling for pancakes, as an ingredient in sandwiches and salads.
When buying a turkey, everyone asks the question: “What tasty things can be made from turkey fillet?” So, you will find the answer to this question in our article “What to cook from turkey fillet.”
Especially for Calorizator.ru Copying this article in whole or in part is prohibited.
Turkey in a frying pan in rustic batter
Ingredients:
• Turkey loin: 0.5 kg.
• Egg whites: 3 pcs.
• Flour: 3 tbsp. l.
Cooking method:
First you need to separate the whites and yolks. Add a small amount of flour, salt and pepper to the container with the whites, and beat thoroughly with a whisk or blender. Cut the turkey meat into pieces, beat, pepper and salt. Place each piece of turkey in a frying pan heated with oil after it has been dipped in batter. Fry turkey pieces in a frying pan for about 10–15 minutes on all sides over low heat without a lid until cooked.
Step-by-step preparation
Cooking peppers
- We wash and clean 10 red peppers: cut off the tails, take out the middle with the seeds.
- Cut the peppers into strips (cut along the entire length).
- Heat a frying pan, pour in vegetable oil. Place the chopped peppers in a heated frying pan with oil.
- Fry for 3 minutes over high heat. Add 2 tbsp. l. sugar for caramelization.
- Stir and stir all the time while the peppers and sugar are fried.
- Fry for another 2 minutes. There is no need to fry too much; the peppers should undergo a little heat treatment and should become bright and golden. Set aside. This will be a vegetable side dish for turkey.
Cooking steaks
- Turkey breast fillet 500 - 600 g cut into steaks of approximately 3 cm. Cut across the grain.
- Pour vegetable oil into the grill pan until it covers the bottom. For frying, it is better to use olive oil. Heat the frying pan and oil.
- Place 2 sprigs of rosemary in the pan.
- Place turkey breast pieces into sizzling oil.
- For flavor, place 3-4 whole cloves of garlic around the edges of the pan.
- Add 10 - 20 g of butter to give the meat a creamy taste. At the same time, the smell of garlic will be revealed even more.
- Fry for 5 minutes. When one side of the steaks acquires a fried crust, turn them over to the other side.
- Sprinkle the fried side of the steaks with salt to taste. This way the salt will not take away the juice from the meat. Sprinkle with black ground pepper. Fry the second side for 2 - 3 minutes, also until golden brown.
Serving the dish
- When the peppers are fried, place them on a dish.
- Place the fried steaks on top of the peppers.
- Sprinkle the entire dish with 0.5 tsp. cinnamon. Sprinkle with 1/3 of the lemon juice. For decoration and scent, place sprigs of rosemary on the edge.
- Place a few spoons of jam on a plate. Here is tangerine jam with rosemary, which goes very well with turkey.
- The result was a healthy, simple, tasty, beautiful dish.
Turkey fillet in a frying pan “Leftovers are sweet”
Ingredients:
• Turkey fillet: how much to eat.
• Sour cream, cream, kefir: any fermented milk products.
• Onions, garlic, herbs, dill, parsley - any vegetable that can be found in the refrigerator.
• Spices.
Cooking method:
This recipe is suitable for those housewives who have a turkey, but have not purchased anything from the ingredients specified in other recipes. Therefore, you can find anything that looks like vegetables and herbs in the refrigerator and chop it up for frying.
First the fillet is cut. Turkey pieces are fried in a frying pan for several minutes until lightly browned. Then chopped vegetables are added to the golden brown pieces. The resulting mass is fried over not very high heat for about 15 minutes.
In principle, you can do without fermented milk products by simmering the dish under a lid over low heat and adding plain water. But with kefir or sour cream the taste will be more tender and subtle.
Video recipe
In this video you will see how to prepare a Spanish dish with peppers and turkey. You will see in what order to fry everything, what pieces the peppers and turkey are cut into, to what degree to fry the meat, how beautiful the cooked dish looks.
You can cook a delicious ruddy steak in a grill pan right at home. Turkey steak turns out to be an extremely aromatic and very satisfying dish that meat lovers will certainly appreciate. The turkey prepared according to this recipe turns out juicy, and the original presentation of the dish, where a variety of colors are collected in a plate, attracts attention. A great idea and a decent result are guaranteed. Share this recipe with friends, cook it yourself, and you will understand how easy it is to make. Stay with us! Bon Appetit everyone!
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Step-by-step recipe with photos
Turkey meat is very tasty and dietary. Now fillets and other parts of turkey can be bought not only in the market, as before, but also in butcher shops. I most often buy fillet and cook it in different ways: stewing, baking or frying. Of course, I fry it less often, but sometimes I really want fried meat with a golden brown crust. Today we will cook fried turkey in pieces in a frying pan. This meat goes well with any side dish, and with potatoes it’s simply amazing!
To prepare the dish, prepare all the products from the list.
Rinse the fillets with cold water and dry with paper towels. Cut into slices 6-7 mm thick, like chops, and then each piece into 3 parts.
Heat the vegetable oil well in a frying pan, add the turkey pieces, salt and pepper. Fry until golden brown.
Turn the pieces over; the meat will shrink in size when frying. You can move it and put the next batch in the pan. You should also salt and pepper the meat on the other side.
Fry all the pieces of turkey in a frying pan until golden brown, without covering with a lid. Frying will take 7-10 minutes.
Place cooked turkey pieces on paper towels to remove excess oil.
Serve roasted turkey slices with your favorite sides. I have it with boiled potatoes.
- Preparation
- 5 minutes
- Cooking time
- 20 minutes
- Portions
- 4
Pan-fried turkey slices with onions can be one of many options for preparing tender turkey fillet. Turkey meat baked in the oven takes longer to cook, but cooking it in a frying pan will take a matter of minutes.
Ingredients
✔ turkey meat, from the wing – 700 g ✔ carrots – 1 pc. ✔ onion – 2 pcs. ✔ salt – 2 tsp. ✔ curry, black pepper, paprika – 1 tsp each. ✔ olive oil – 1 tsp.
