Turkey baked in the oven is a dish for real gourmets. Recipes for cooking turkey fillet in the oven

21.10.2019

Turkey meat is a tasty, nutritious product. Unlike other types of meat, it almost never causes allergies. In addition, this bird naturally has a stronger immune system than chicken and higher growth rates, so turkey contains much less extraneous hormones and antibiotics.

The calorie content of turkey meat, depending on the part of the carcass, varies from 84 to 142 kcal per 100 g, which allows it to be included in diet menu. High content protein (from 16 to 19 g) makes it a valuable product in the diet of athletes. The breast most often used is the breast, which has the lowest fat content and the highest percentage of protein, but you can also make delicious dishes from other parts of the turkey. dietary dishes. And you can make something truly unusual from turkey by-products.

Baked Turkey Breast

Ingredients:

Turkey fillet – 800 g
Orange – 1 pc.
Red onion – 1 pc.
Rosemary
Red pepper
Black pepper

Rinse the meat under cool running water. Make small slits in it so that the marinade is better absorbed. Peel the orange and cut into small pieces. Cut the onion into half rings. Rub the fillet with salt and spices, then place in a bowl along with the onion and orange. Leave to marinate for 25-35 minutes.

Preheat the oven to 180˚C. Wrap the meat in foil and place in the oven for 30-40 minutes. Serve with rice, steamed vegetables, pasta or potatoes.

KBJU per 100 g:

Proteins – 15.5 g
Fats – 0.6 g
Carbohydrates – 1.8 g
Calorie content – 74.6 kcal

Turkey breast goulash

Ingredients:

Turkey fillet – 500 g
Onion – 1 pc.
Sunflower oil – 30 ml
Garlic – 2 cloves
Bell pepper – 2 pcs.
Tomatoes – 2 pcs.
Tomato paste – 2 tbsp.
Red pepper
Curry
Adjika

Wash the meat, cut into small pieces. Heat oil in a deep frying pan or saucepan and fry finely chopped onion until transparent. Place the meat in the pan and fry for 2-3 minutes, stirring constantly. Then add chopped peppers and tomatoes to the meat, stir and simmer for another 2-3 minutes. Add tomato paste, salt, spices, chopped garlic. Mix everything, cover with a lid, reduce heat and simmer for 15-20 minutes until cooked. This recipe is also great for the slow cooker.

KBJU per 100 g:

Proteins – 11.5 g
Fat – 4 g
Carbohydrates – 2.6 g
Calorie content – 91.4 kcal

Turkey sausages with cottage cheese

Ingredients:

Turkey fillet – 500 g
Cottage cheese 0% – 200 g
Eggs – 2 pcs.
Dried ground garlic – 1/3 tsp.
Black pepper

Wash the fillet, cut into pieces and place in a blender bowl. Send soft low-fat cottage cheese and eggs there. Add garlic, salt and pepper to taste. Grind everything thoroughly until smooth. Place the mixture on pieces of foil (approximately 15x15 cm), wrap tightly, forming sausages. You can cook it either in the oven (170-180˚C, 20 minutes) or in boiling slightly salted water (20-30 minutes).

These sausages can be served with a side dish, and can also be used to make sandwiches or other snacks.

KBJU per 100 g:

Proteins – 17.7 g
Fat – 1.9 g
Carbohydrates – 0.4 g
Calorie content – 90.7 kcal

Grilled turkey wings

Ingredients:

Turkey wings – 1 kg
Lemon – 1 pc.
Mustard – 2 tbsp.
Honey – 2 tbsp.
Thyme
Rosemary
Dry ground ginger
Black pepper

Prepare a marinade from lemon juice, honey, mustard, spices and salt. Pour it over the washed wings, mix well and leave for 20 minutes. Then grill them until golden brown on both sides (a grill pan will do).

KBJU per 100 g:

Proteins – 15.9 g
Fat – 10.1 g
Carbohydrates – 5 g
Calorie content – 174.2 kcal

Meat casserole

Ingredients:

Minced turkey – 500 g
Eggs – 2 pcs.
Small oatmeal– 150 g
Bell pepper – 1 pc.
Carrots – 1 pc.
Tomato – 1 pc.
Savory
Rosemary
Black pepper

Mix the minced meat, eggs and oatmeal, add salt and spices, leave for 20 minutes to swell. Cut the vegetables into small cubes and mix with the minced meat. Place the mixture into a baking dish. Preheat the oven to 180˚C. Place the form with minced meat in it for 35-40 minutes, check the readiness with a fork. When the juice stops oozing from the puncture, the casserole is ready. It can be eaten as a separate dish, served with a side dish, or cut into slices to make sandwiches.

KBJU per 100 g:

Proteins – 13.6 g
Fat – 6.5 g
Carbohydrates – 12.1 g
Calorie content – 161.2 kcal

Turkey heart chops

Ingredients:

Turkey heart – 1 kg
Onions – 3-4 pcs.
Lemon – 1 pc.
Rosemary
Ginger
Black pepper

Wash the hearts and cut them off excess fat and films. Then cut each one in half. Using a special hammer, beat the halves thoroughly until softened. Take a baking dish, on the bottom dense layer Place onion sliced into rings and chops on top. Sprinkle with salt, spices, finely chopped ginger, and sprinkle with lemon juice. Lay out the remaining layers in the same way. Cover the bowl with a lid or foil and leave for 20-30 minutes. Then preheat the oven to 180˚C and place the chops in it. In 30-40 minutes the dish will be ready. Chops can be served with a side dish or used for sandwiches.

KBJU per 100 g:

Proteins – 11.6 g
Fat – 3.6 g
Carbohydrates – 2.7 g
Calorie content – 99.6 kcal

Stewed turkey liver

Ingredients:

Turkey liver – 1 kg
Onion – 3 pcs.
Sour cream 10% – 3 tbsp.
Sunflower oil – 1 tbsp.
Water – 100-150 ml
Coriander
Black pepper
Nutmeg

Rinse the liver, cut in half. Heat oil in a deep frying pan and fry finely chopped onion until translucent. Place the liver in the pan, fry for 1-2 minutes, stirring continuously. Add sour cream, salt and spices to taste, simmer for 2-3 minutes. Then pour some water into the frying pan, bring to a boil, cover with a lid, reduce heat and simmer for 20-25 minutes until tender.

KBJU per 100 g:

Proteins – 13.8 g
Fat – 16.3 g
Carbohydrates – 1.7 g
Calorie content – 208.4 kcal

Style Summary

The principles of cooking turkey are no different from the rules by which chicken is cooked. Do not over-salt the fillet so that it is not too dry, remove the skin and visible fat, if you want to reduce the calorie content of the dish, do not be afraid to experiment with marinades - it’s simple!

Dear friends, today I want to tell you how to cook turkey fillet in the oven - very beautiful and appetizing. Many people are skeptical about baked poultry meat, be it chicken or turkey, believing that in this case it is much tastier. Well, I'm ready to argue with this opinion - after all, if you have good recipe, then you will certainly get an excellent turkey fillet in the oven - juicy and soft (I already told you about how to cook it).

At the same time, a successful recipe does not mean complex preparation and long cooking. Against, delicious fillet You can make it in the oven quite simply and easily. The main thing is fresh turkey fillet, the right marinade and your desire to pleasantly surprise your family and guests interesting dish. Well, with everything else, I will be happy to help you and tell you in detail how to deliciously cook turkey fillet in the oven. Shall we go to the kitchen?

Ingredients:

1 kg turkey fillet,
2 teaspoons salt;
1 teaspoon of Provençal herbs;
4-5 large cloves of garlic;
juice of half a lemon;
2 teaspoons soy sauce;
1 teaspoon vegetable oil;
1 teaspoon poultry seasoning;
1 teaspoon mustard.

How to deliciously cook turkey fillet in the oven:

Wash the turkey fillet and pat dry with a paper towel.

For the marinade, combine soy sauce, lemon juice and vegetable oil; add crushed garlic, mustard, salt and other seasonings. Mix thoroughly.

Coat the meat with marinade, trying to distribute it evenly over the surface. We rub the marinade into the meat so that it quickly absorbs all its flavors. Place the marinated turkey in a pan (or bowl), cover with a lid and place in the refrigerator for 2 - 3 hours so that the meat is well soaked.

Then place the turkey fillet in a baking sleeve, release excess air and carefully secure the ends. Place the turkey in the sleeve in a baking dish or simply on a baking sheet.

Place the fillet in the sleeve in the oven, preheated to 200 degrees, for 30 minutes. Then reduce the temperature to 170 degrees C and bake the turkey for another half hour. This time is enough for you to get a tasty, soft and juicy fillet turkeys in the oven.

When the turkey fillet is ready, take out the meat, cool slightly (5-10 minutes), then carefully cut the sleeve, transfer the meat to a dish and serve.

Cooled meat is no less tasty; it is served as cold cuts.

Turkey fillet is a valuable dietary meat that is suitable for any culinary experiments. According to their own taste qualities turkey is superior to traditional chicken in many ways. In addition, turkey meat turns out more tender and juicy; you just need to marinate it a little.

Entire legends are made about the benefits of turkey meat. This product is considered dietary, because 100 g of finished fillet contains only 194 kcal. IN chemical composition Turkey fillet contains the same amount of phosphorus as valuable breeds of red fish. In addition, it contains magnesium, sulfur, iodine, potassium, selenium, sodium, iron, calcium and other trace elements.

There is practically no harmful cholesterol in turkey meat, but there is a lot of easily digestible protein. Due to the high sodium content, it is not at all necessary to salt the turkey generously, and for those who are on a diet, it is better to do without salt for cooking.

It is believed that with regular consumption of turkey meat, you can protect yourself from cancer, significantly increase the level of iron in the blood, and normalize digestion and metabolic processes. This product does not cause allergies at all, and is therefore recommended for baby food.

Turkey fillet in the oven - recipe with video

A turkey fillet dish prepared according to the following recipe with video is great for large family holidays. But even on an ordinary Sunday, you can pamper your family with tender turkey meat baked in the oven with fruit.

1.5–2 kg fillet;
100 g honey;
150 g soy sauce;
2 large oranges;
4 medium apples;
1 tsp granulated garlic;
the same amount of coarsely ground black pepper.

Preparation:

Wash a whole piece of turkey fillet under running water and lightly dry with a paper towel.
Rub generously with granulated garlic and coarse pepper, do not add salt as soy sauce will be used. Leave to marinate for 2-3 hours, ideally overnight.
Cut the apples into quarters, removing the seed capsule, and the oranges into thinner slices.
Grease a deep baking tray with butter or vegetable oil. Place the marinated piece of meat in the center and place slices of fruit around.
Pour in soy sauce, and pour honey on top of the meat and fruit in a thin stream.
Place in an oven preheated to 200°C for 40–60 minutes. Watch the process carefully; the turkey cooks very quickly and is easy to dry out. Therefore, sometimes it is better to undercook the meat a little and remove it from the oven a little earlier, and to ensure that the dish “arrives”, cover the baking sheet with foil and leave for 15–20 minutes.
Serve the sliced meat on a large platter with the beautifully baked fruit on top.

Turkey fillet in a slow cooker - step-by-step recipe with photos

In a slow cooker, you can prepare a delicious “goulash” from turkey fillet, which goes well with any side dish. Indeed, in appearance, turkey meat is very similar to pork, but has a more delicate and mild taste.

700 g turkey fillet;
1 large onion;
2 tbsp. flour;
1 tbsp. tomato paste;
1 tsp coarse salt;
1 tbsp. water;
4 tbsp. vegetable oil;
bay leaf.

Preparation:

Peel the onion and chop it into small cubes. Turn on the multicooker in frying mode, pour in sunflower oil.

2. Cut the turkey meat into medium cubes.

3. Fry the fillet pieces with onion for about 15–20 minutes until golden brown. Add flour, salt and tomato, stir to combine. Lower the bay leaves.

4. Simmer everything together for about five minutes, then pour in water and set the stewing program. If this mode is not provided, then leave the frying.

5. Simmer the turkey for at least 50-60 minutes. After the end of the program, let the dish rest for about ten minutes and serve with any side dish, for example, crumbly buckwheat.

Baked turkey fillet

To make turkey fillet baked in the oven especially juicy, you need to cook it quickly and preferably under a coat of vegetables and cheese.

500 g fillet;
1–2 ripe red tomatoes;
salt and aromatic spices to taste;
150–200 g hard cheese.

Preparation:

Cut a piece of fillet into 4-5 thick slices. Beat them very lightly with a wooden mallet to make the pieces a little thinner.
Rub each with spices and add a little salt. Place on a greased baking sheet, spacing them out from each other.
Cut clean tomatoes into thin slices and place them on top of each slice.
Top generously with cheese, grated on a fine grater.
Place the prepared meat in the oven, heated to an average of 180°C and bake for about 15–20 minutes. The main thing is not to overcook, otherwise the meat appetizer will turn out a little dry.

Turkey fillet in a frying pan

Using turkey fillet directly in a frying pan, you can cook meat Stroganoff style. In terms of the method and ingredients used, this dish is reminiscent of classic beef stroganoff and, in fact, is its variety.

300 g of clean fillet;
100 g of any fresh mushrooms;
1–2 medium onions;
1 tbsp. mustard;
100 g fat sour cream;
frying oil;
salt and pepper to taste.

Preparation:

Cut the fillet into thin slices and quickly fry in a small amount of oil until golden brown.
Chop the peeled onions and chop the mushrooms as desired. Ideally these should be white, but you can use champignons or oyster mushrooms.
Add the mushrooms and onions to the meat, as soon as liquid appears in the pan, reduce the heat to low and simmer until it has evaporated almost completely (on average 10-15 minutes).
Season with salt and pepper, add mustard and sour cream, stir quickly and simmer under the lid for about five more minutes. Serve with rice, potatoes or salad.

How to cook delicious turkey fillet - the best recipe

Turkey tastes best if you bake the whole fillet. Prunes add a special zest and piquancy to the dish prepared according to the following recipe.

1.2 kg turkey meat;
100 g large pitted prunes;
large onion;
half a lemon;
4–5 medium cloves of garlic;
dry basil and rosemary;
a generous handful of paprika;
a little salt, black and red pepper;
30 g vegetable oil;
120–150 g dry white wine.

Preparation:

In a small bowl, mix all the spices and herbs to make it easier to coat the meat.
Wash the fillet itself quickly in cold water, dry. Grease with vegetable oil and then rub with the previously mixed spices. Place in a cool place to marinate for at least an hour, preferably more.
Cut the prunes into quarters, the onion into large half rings, and the garlic into thin slices. Place everything in a bowl, add 1 tsp. squeezed juice from half a lemon and a little zest, stir.
Grease a mold with high sides but small in size. Place a piece of marinated turkey and spread the prune mixture on top.
Bake in the oven at a temperature of no more than 200°C for about 30 minutes.
Turn the piece over to the other side and pour wine over it. Reduce heat to 180°C and bake for about half an hour.
Turn over again, pour over the resulting sauce, check for doneness and, if necessary, bake for another 10 to 30 minutes.

Turkey fillet in sauce

If you don't use enough sauce when cooking turkey breast, it may taste too dry. This is the main secret of a particularly tasty dish.

700 g turkey meat;
150 ml olive oil;
1.5 tbsp fresh lemon juice;
1 onion;
3 garlic cloves;
oregano, salt, ground pepper black, cumin, bay leaf.

Preparation:

First of all, start preparing the sauce by combining olive oil, freshly squeezed lemon juice, dried herbs, salt and pepper in a deep bowl.
Cut the onion into thin half rings and also add to the sauce. Mix well.
Place the washed and dried piece of fillet in a pan of a suitable size, pour the prepared sauce on top, cover with a lid and marinate in the refrigerator for about 8–12 hours. If necessary, the time can be reduced to 2–3 hours, but it is very undesirable, since the meat will not have time to be saturated with the aromas of the herbs.
Place the marinated piece in a deep baking tray and pour the remaining sauce on top. Cover the top with foil and bake for about 30–40 minutes in the oven (200°C).
To get a small crust, remove the foil, brush the surface of the piece of meat with sauce and leave in the oven for another five to ten minutes.

How to cook juicy and soft turkey fillet

A whole-piece roasted turkey fillet makes a great substitute for sausage on your morning sandwich. It is not only tastier, but also undoubtedly healthier. To make the meat especially tender and juicy, use a detailed recipe.

1–1.5 kg of meat;
300 ml with a fat content of 1% kefir;
juice of half a lemon;
any spices and a little salt;

Preparation:

Use a sharp knife to make many cuts on the surface of the whole piece for better and faster marinating.
Separately in a saucepan, mix kefir, lemon juice and any suitable spices. Dip the fillet into the sauce, tighten the top cling film and marinate for about 3 hours. During this time, do not forget to turn the piece over a couple of times.
There are two ways to bake marinated turkey meat:

wrap in a couple of layers of foil and bake for about 25–30 minutes at a temperature of about 200°C;
place the fillet directly on the grill, having previously placed a baking sheet underneath, and bake for 15–20 minutes (the temperature in this case should be about 220°C).

Turkey fillet in foil - a tasty and healthy recipe

Simple and relatively quick recipe will tell you how to cook turkey fillet in foil. The finished dish when hot goes well with any side dish, and when cold it is suitable for sandwiches.

1 kg turkey;
4–5 cloves of garlic;
50–100 g mustard strictly with grains;
salt, pepper

Preparation:

Stuff the washed and dried meat with garlic, cut into thin slices. To do this, make deep cuts in the piece and push the garlic cloves into it.
Season lightly with salt and pepper, and then coat generously with mustard. If you can’t find soft mustard with grains, you can use regular mustard, but it’s better to dilute it with a spoonful of sour cream.
Wrap the prepared piece in several layers of foil so that not a single drop of juice escapes during baking.
Bake for 45–50 minutes at an average temperature of about 190–200°C.
Remove the bag from the oven and leave it wrapped for 10-15 minutes so that the meat absorbs the released juices.

How to cook turkey fillet in a sleeve

The original recipe suggests preparing turkey fillet with a particularly piquant taste in a culinary way. Thanks so much simple way your meat will never burn, but will remain juicy and flavorful.

1.2 kg turkey meat;
3 tbsp. soy sauce;
1 tbsp. balsamic vinegar;
1 red bell pepper;
fresh ginger root 3–5 cm long;
2–3 garlic cloves;
1 onion;
half a pod of hot pepper.

Preparation:

Peel and grate the ginger root, finely chop the peeled onion, grind bell and hot peppers without seeds in a blender. Mix all crushed ingredients, add balsamic vinegar and soy sauce.
Generously coat the entire surface of a whole piece of turkey meat with the resulting mixture, place it in a bowl, pour the remaining sauce on top and let marinate for several hours.
Cut the culinary sleeve to the required length, immediately tie one side into a knot. Place the marinated meat inside, spreading the sauce on top. Tie the other edge tightly, leaving some space inside.
Bake for about one hour at medium heat (190–200°C). A few minutes before the end of cooking, carefully tear the sleeve so that a crust appears.

Baked turkey fillet with spices

— Turkey loin – 500 g.
- Spices, salt - to taste
— Olive oil – 1 tbsp. l.
— Garlic – 4-5 cloves.

We wash the meat with water and dry it on paper napkins. Dissolve pepper and salt in water. Place the meat in a deep bowl and pour the prepared marinade over it. Cover the dish with cling film and place the turkey fillet in the refrigerator for two hours so that the meat is saturated with the aroma of spices. At the end of the process, wipe the fillet from excess liquid and make shallow cuts in it. Cut the garlic cloves into several slices and stuff the fillet. Grease the surface of the fillet with spices (thyme, basil) as desired and place the meat on a baking sheet.

Turkey fillet soup

- Rice - 2 tbsp. l.
— bell pepper, onions, carrots - 1 pc.
— Olive oil – 1 tbsp. l.
— Turkey fillet – 400 g.
- Spices to taste.

Boil the fillet in lightly salted water, remove the finished meat with a slotted spoon, and transfer it to a separate bowl. Add rice to the broth. When the cereal is ready, pour the spices diluted in olive oil into the soup. At the very end, cut the fillet into pieces and add to the soup. If desired, you can season the soup with low-fat yogurt and fresh herbs.
To find out the benefits of turkey fillet, you need to pay attention to the composition of the product. Meat contains protein, macro and B vitamins, microelements, minimum quantity carbohydrates.

Turkey fillet meatballs

- Oatmeal - 2 tbsp. l.
— Turkey (fillet) – 400 g.
— Zucchini – 1 pc.
— Celery, onions, carrots – 1 pc.
— Salt, spices to taste
— Garlic – 2-3 heads.

We wash the fillet with water and grind it through a meat grinder. Grate the zucchini on a fine grater. Chop celery, garlic, and onion very finely. Combine the above ingredients and mix well. Add oatmeal and spices. We form round meatballs from the minced meat and place them on the bottom of the pan. Add a little water and simmer over low heat for thirty minutes.

Steamed turkey fillet

— Tomatoes (small) – 2-3 pcs.
— Turkey fillet – 450 g.
- Garlic and spices - to taste
— Hard cheese – 200 g.

Cut the fillet washed with water into small cubes. If desired, you can marinate the fillet in mustard or lemon juice. Grind the cheese on a coarse grater. Cut the tomatoes into cubes, finely chop the garlic, and cut the onion into thin half rings. Place the fillet pieces into the steamer bowl, sprinkle onions and garlic, tomatoes and cheese on top. In forty minutes the dish will be ready, let it cool and serve.
To be healthy and get rid of several extra pounds, it is enough to eat turkey fillet twice a week. The recipes are dietary and require a minimum amount of effort and time to prepare.

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. You can cook turkey meat in different ways: fry, boil, stew, bake. All of these methods have advantages and disadvantages, but baking is recognized as one of the best cooking methods. 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 is not in the best possible way will affect the organoleptic qualities ready-made dish. If you buy it immediately 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 4 kg 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

turkey – 4 kg;
onions – 0.2 kg;
thyme – 10 sprigs;
salt – 150 g;
sugar – 120 g;
garlic – 7–8 cloves;
black peppercorns – 20 pcs.;
water – 4–5 l;
butter – 0.4 kg.

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 until the bulk ingredients dissolve.
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 not 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. Should also be lubricated large leaf foil, which must be placed 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 festive table whole or cut into pieces. It wouldn’t hurt to prepare a side dish of baked vegetables.

Turkey stuffed with vegetables, baked in the oven

turkey – 3 kg;
olive oil – 80 ml;
butter – 100 g;
onions – 100 g;
carrots – 100 g;
hot capsicum (optional) – 1 pc.;
greens (rosemary or parsley) – 20 g;
lemon – 1 pc.;

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 the turkey fillet in soy sauce within 2 hours.
Prepare several pieces of foil (according to the number of fillet pieces). Lubricate 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

Turkey medallions – 0.5 kg;
honey – 35 g;
pepper mixture – 5 g;
salt - to taste;
garlic – 1 clove;
dried rosemary – 10 g;
balsamic vinegar – 50 ml;
cheese – 100 g.

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, 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

medallions – 0.5 kg;
dried basil – 10 g;
cheese – 100 g;
tomatoes – 100 g;
vegetable oil – 10 ml;
sour cream – 20 ml;
salt, pepper - to taste.

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 platter. 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.