Turkey meat is considered lean, therefore, dishes from this bird are not only very tasty, but also healthy.
Turkey with potatoes is meat and side dish in one dish. You can put it out or bake in the oven. You can bake in a sleeve or foil.
Turkey with potatoes - the basic principles of cooking
For this dish, you can take a whole carcass, and bake it whole or chop into pieces. Especially tasty is the turkey with potatoes from the poultry sirloin. Cooking turkey with potatoes is quite simple. To do this, take the turkey meat, cut into portions, wash, season the meat with salt, garlic or herbs and leave it for a while so that it is saturated with seasonings.
Potatoes are peeled, and cut into arbitrary slices (depending on the method of preparation and recipe). In addition to potatoes, you can use other vegetables, such as sweet peppers, broccoli, mushrooms, onions or carrots. Prepared vegetables are put in a bowl, salted, seasoned with spices, add sour cream, mayonnaise or any other sauce, as well as finely chopped greens.
Vegetables are laid out on the bottom of the mold, and pieces of meat are laid on top. Turkey is baked with potatoes from 40 minutes to 2 hours. Cooking time depends on the size of the pieces of meat and the age of the bird.
The dish can be cooked in a slow cooker, meat cooked in this way is especially juicy and soft.
Recipe 1. Braised turkey with potatoes
Ingredients
700 g turkey drumstick;
half a kilo of potatoes;
2 onions and carrots;
70 ml of vegetable oil;
a pinch of black pepper peas;
in a teaspoon of zira, barberry and salt;
2 bay leaves;
50 ml of soy sauce.
Cooking method
1. Wash turkey drumstick in cool water. Knife separates the meat from the bone, cut the pieces in half and lay out in a deep plate. Pour with soy sauce, mix and leave for an hour and a half.
2. Put the cauldron on the fire, pour vegetable oil and carefully lay out the pieces of turkey. We fry on high heat for five minutes on each side. Onions, carrots and potatoes are cleaned and rinsed. Cut the onion into half rings, and carrot into small cubes.
3. Onions sent to the cauldron, twist the fire, mix and fry for five minutes. Add carrots to the meat, mix, cover and cook for ten minutes.
4. Potatoes cut into small pieces and send it to the cauldron. Mix the contents, add cumin, black pepper, barberry and bay leaf. Salt, pour a glass of water, cover with lid and simmer on low heat for half an hour. We lay the finished turkey with potatoes on plates and serve with pickles or a salad of fresh vegetables.
Recipe 2. French-style turkey with potatoes
Ingredients
800 g turkey fillet;
150 g parmesan;
6 potatoes;
50 g mayonnaise;
large tomato;
bulb;
50 ml of vegetable oil;
Salt and black pepper.
Cooking method
1. Dry the washed turkey filet with napkins, cut into small pieces and each beat off with a hammer on both sides. Add salt and pepper to the meat.
2. Send a wide frying pan to the fire, pour oil into it, lay out the chopped pieces of turkey fillet and lightly fry on both sides over low heat.
3. Peel the bulb, rinse and chop into small cubes. Fry the onions until transparent in the pan where the meat was fried.
4. Boil the potatoes in their skins, cool, peel and cut into large circles. Washed tomato cut into rings. Grate cheese on a large segment of the grater.
5. Preheat the oven to 200 degrees. Lubricate the form a little with lean oil and lay out in layers: turkey slices, fried onions, potatoes and tomatoes. Grease with mayonnaise on top, sprinkle with cheese and put in the oven for half an hour.
Recipe 3. Turkey with potatoes and mushrooms in the oven
Ingredients
4 turkey steaks;
400 g of champignons;
8 potatoes;
four sweet peppers;
lemon;
a small pack of mayonnaise;
spices and salt to taste.
Cooking method
1. Wash turkey steaks, dry with a napkin, rub with spices and salt and leave to marinate for an hour.
2. Rinse the peeled potatoes, cut into circles and rub each with salt. Rinse the pepper, remove the stalks, clean the seeds and cut into medium-sized cubes. Put the potatoes at the bottom of the baking dish. We lay steaks on it, sprinkle with pepper cubes on top. Cut the lemon in half and sprinkle the juice of half a lemon on top of the pepper.
3. Cut the mushrooms into plates and spread on pepper. Generously pour on top with mayonnaise, salt and cover with foil.
4. The form is sent to the oven, preheated to two hundred degrees per hour. Then remove the foil and check the readiness of the meat. If the fork freely enters the turkey, we can serve the dish.
Recipe 4. A turkey with potatoes and prunes in the oven
Ingredients
three turkey legs;
4 potatoes;
8 pcs prunes
3 cloves of garlic;
80 ml of olive oil;
red onion;
rosemary and basil;
black pepper and salt.
Cooking method
1. Wash turkey drumstick, pat dry with napkins and place in bowl. Chop garlic chopped with garlic crushers for meat. Sprinkle turkey with spices, salt, pour olive oil and mix well with your hands. Leave in a cool place for an hour so that the meat is soaked with fragrant spices.
2. Peel potatoes, wash and chop large enough. Peel red onion and cut into half rings. Prune well rinsed. Cover the baking sheet with foil so that the edges peeking over the sides of the baking sheet. Marinated turkey drumsticks lay out on the bottom, between the meat spread the sliced potatoes.
3. Onion and prunes should be spread evenly on meat and potatoes. Cover with foil on top, and tightly seal the edges together. Send the turkey and potatoes to a preheated oven to two hundred degrees for 50 minutes. After this time, remove the top layer of foil and put in the oven for another quarter of an hour to brown the dish. Serve turkey with potatoes with pickles.
Recipe 5. Turkey with potatoes in foil
Ingredients
6 turkey drumsticks;
5 pieces. potatoes;
30 g of mustard;
salt, suneli hops, ground black pepper, paprika and basil.
Cooking method
1. Wash turkey drumsticks, dry them with napkins and place them in a deep bowl. Season the meat with spices, coat with mustard.
2. Peel the potatoes, cut them into small cubes and pour them to the turkey and mix everything well. We leave the meat and potatoes to marinate for a couple of hours in the refrigerator.
3. Cover the baking sheet with foil, spread the marinated meat with vegetables on it. Cover the top with a piece of foil and wrap the edges. Preheat the oven to 200 degrees and bake a turkey for about an hour. Then remove the foil from above and bake the meat in the oven for another quarter hour. Serve in portions or in a common dish.
Recipe 6. Turkey with mozzarella and potatoes in the oven
Ingredients
four turkey legs;
two bell peppers and onions;
a kilo of potatoes;
4 cloves of garlic;
150 g mozzarella;
4 tbsp. spoons of ketchup;
40 ml of mustard;
100 g of olive oil;
spices for potatoes and chicken;
salt, pepper and herbs.
Cooking method
1. Rinse the sweet pepper, peel it from the seeds, cut into small cubes and put it in a deep plate. Green leaves are picked, finely chopped with a knife and pour it to the pepper. Cut the mozzarella into small cubes. Peel the garlic and chop it very finely with a knife. Shredded cheese and garlic are sent to a bowl with pepper and mix.
2. The turkey drumstick is washed, dried with napkins and rubbed with chicken spices and salt. In the leg, we make several cuts near the bone and put a mixture of mozzarella and sweet pepper in them. Set the tibia aside for half an hour.
3. Peel the potatoes, cut them into fairly large circles and spread them into a form.
4. Ketchup mix with mustard and rub this mixture of the leg. Peel the onion and cut into half rings. Add it to the potatoes and mix. Salt, sprinkle with spices for potatoes, pour olive oil. Spread turkey drumstick on top. Cover with foil on top and send for 35 minutes. into the preheated oven. After this time, remove the foil and bake for another quarter hour.
Recipe 7. Turkey with potatoes in a slow cooker
Ingredients
per kilogram of turkey and potato;
2 pcs. onions, carrots, bell peppers and tomatoes;
Bay leaf;
greenery;
salt and black pepper;
spices.
Cooking method
1. Cut the turkey into portions, wash and pat dry with napkins. Peel and cut the potatoes into small cubes. Rinse bell peppers, clean seeds. Finely chopped washed tomatoes and peppers. Peel and chop the onion into small cubes. Grate the carrots on a large segment of the grater.
2. Put the turkey in a slow cooker, put carrots, onions, tomatoes, bell peppers and potatoes on top. Salt, pepper, add herbs and bay leaf. Pour boiling water over everything so that water covers the potatoes.
3. Close the cover of the multicooker. Turn on the "Extinguishing" mode and cook for an hour and a half. Serve the turkey with potatoes with a salad of fresh vegetables or pickles.
Recipe 8. Turkey with potatoes in pots
Ingredients:
250 g turkey fillet;
400 g of potatoes;
100 g of onions and carrots;
50 g of vegetable oil;
half a liter of milk;
salt and pepper.
Cooking method
1. Wash the turkey fillets, dry and cut into small pieces. Peel the onion, cut into four parts and chop. Coarse grated carrots. Peel potatoes, wash and cut them into small pieces.
2. Put the pan on the fire, pour the butter and fry the turkey fillet in it until golden brown. Add onions and carrots to the meat. Continue frying until the vegetables are soft.
3. Put the roasted turkey with vegetables on the bottom of the pots. Put potatoes on top. Pour milk in half the pots. Cover them and put in the oven. Set the temperature to 200 degrees and bake for 40 minutes. You can serve turkey with potatoes directly in pots, or put the contents on a plate.
Turkey with potatoes - the secrets and tricks of the culinary
- Do not use frozen turkey for cooking. Chilled or fresh meat will be more juicy and tender.
- So that the turkey meat does not dry out, it must be cooked at a temperature of at least 180 degrees.
- If you have previously marinated a turkey, you must rinse it, as the salt, sugar or herbs remaining on the skin will burn during baking. Remove the turkey from the refrigerator at least one hour before cooking, only in this case, the meat will be soft and juicy.
- Readiness turkey check forks or thick knitting needles. Need to pierce the thickest place. If a liquid with blood is released from the bird, then the meat is not ready yet.
