Principle of cooking turkey in foil
When cooking turkey in foil, the following rules should be followed:
- not to mix turkey with meat of other animals, since turkey meat tends to “adapt” to the taste of other meat products and it will be difficult to guess that there is turkey in the dish.
- turkey must be tightly wrapped in foil to get juicy, not dried meat
- strictly control the temperature and cooking time
General rules for cooking turkey in foil
When cooking a whole turkey carcass:
- Turkey carcass thawed at room temperature without using heat treatment
- The purchased turkey carcass must be thoroughly washed, dried and put in the refrigerator
- it is advisable to pickle the carcass in the appropriate marinade recipe
- fill the turkey with stuffing and sew up the belly, while cooking the whole turkey
- hermetically wrap the carcass in foil
- Preheat the oven (if an oven is used) to 170-190 degrees
- bake at 220 degrees for 1 hour, reduce the temperature to 190 degrees and bake until ready
- thirty minutes before the end of the preparation remove the foil to get a golden crust
- cooking time depends on the mass of the turkey: for a weight of 4-6 kg it is 3-5 hours, for a weight of 6-9 kg 5-7 hours
before baking
When cooking dishes from portioned pieces:
- A whole turkey carcass or separate parts must be cut into portions; for cutting it is best to use a culinary file, since the bones of a turkey are large and difficult to cut with a knife
- Wash the portions with water, towel dry, and put in the refrigerator
- Before the baking process, serve the portions in the appropriate marinade
- prepared portioned pieces and, if specified by the recipe, put the garnish on a sheet of foil, cover with another sheet and hermetically wrap in an envelope like
- bake portions of turkey in foil is necessary in compliance with the same temperature regimes as for the whole turkey carcass
- the baking time of portions is much less than for whole turkey
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Recipe number 1 Christmas turkey in foil (classic)
The classic recipe for cooking turkey in foil, will allow you to cook the main dish of the New Year and Christmas table.
Ingredients:
1. Whole turkey carcass 4-6 kg
2. Green apples 3 pcs.
3. Grapefruit 1 pc.
4. Peeled garlic 1 head
5. Unsalted butter 40 g. (for smearing foil)
6. Fine-grained sharp mustard 60 gr.
7. Parsley leaves to taste
8. Pepper own grinding black and red to taste
9. Coarse salt to taste
10. Olive oil 100 gr.
Cooking process:
Make small cuts all over the turkey carcass. In each incision put half a clove of peeled garlic.
Rub the carcass, from all sides, with a mixture of peppers and salt.
Inside the turkey lay parsley leaves and sliced apples.
Dab the carcass with olive oil mixed with mustard.
Hermetically wrapped in foil, fully processed turkey carcass.
Foil pre-lubricated with butter.
Put the turkey on a baking sheet with the chest part down. This installation is necessary
so that the dry meat of the breast is constantly soaked with fat.
In the oven, preheated to 180 degrees, we place the baking tray with the turkey in the foil. For one hour, bake at a temperature of 220 degrees.
In the future, lower the temperature to 170 degrees and bake for 4 hours.
We take out the baking sheet, remove the foil from the turkey, pour the carcass with the accumulated juice and send it back to the oven for 40 minutes.
The last stage of baking is finished with a turkey readiness check. Make a puncture in the meaty part of the carcass, if the juice is clear, without a pink tint, our dish is ready.
Cover the turkey with foil and leave in the oven off for ripening for 30 minutes.
Recipe number 2 Turkey in foil with buckwheat and pineapple
Turkey foil with buckwheat and pineapple - this gourmet dish will decorate any holiday table and will delight real gourmets.
Ingredients:
One small turkey carcass 4-6 kg
Buckwheat steamed 300 gr.
Pineapple average size 1 pc.
Red onion 1 pc.
A mixture of ground pepper to taste
Coarse salt Iletskaya to taste
Dill and parsley greens to taste
Green onions for decoration 1 bunch
Salad leaves for decoration to taste
Cooking process:
Buckwheat rinse under running cold water. Fill inside the turkey carcass wings.
Peel the onions, chop coarsely and fry in vegetable oil under the lid for 3 minutes. Add buckwheat, stir and fry for three more minutes in the same mode.
Peel and chop the pineapple, mix with fried onions and buckwheat.
Stuff and bake the turkey in accordance with the methods for preparing the turkey carcass in foil.
Recipe number 3 Turkey in foil with potatoes
Ingredients:
One small turkey carcass 4-6 kg
Fresh potatoes 1.5 kg
White onion medium size 5 pcs.
Average carrot 1 pc.
Dill and parsley greens to taste
Paprika red 3 tbsp. spoons
Finely ground salt Iletsk to taste
Mayonnaise olive 120 gr.
Creamy country butter 55 gr. (for smearing foil)
Cooking process:
Prepare a turkey carcass according to common cooking methods.
Peel and chop the potatoes into large pieces.
Finely chop the peeled onions, carrots, greens and sauté in vegetable oil.
Stir fried ingredients with potatoes.
Stuff the carcass mixture and coat with mayonnaise.
Stuff the turkey with a mixture and bake in accordance with the general methods of cooking turkey.
Recipe number 4 Turkey with carrots and prunes
Ingredients:
1. One small turkey carcass 3.5 - 6 kg
2. Prunes 1 kg
3. Garlic 1 pc.
4. Medium carrots 2 pcs.
5. Dill and parsley herbs to taste
6. Paprika red to taste
7. Coarse salt to taste
8. Mayonnaise olive 100 gr.
9. Unsalted creamy butter 55 gr. (for smearing foil)
Cooking process:
Prepare a turkey carcass in accordance with the general methods of cooking turkey in foil.
To sort and soak the prunes in cold water for 2.5 hours, cut the carrots into cubes, finely chop the greens and cloves of garlic.
Stir prunes mix with chopped garlic, herbs and carrots.
Stuff the carcass with the mixture.
Mayonnaise mixed with paprika and salt, the resulting mixture to coat turkey.
Stuff and bake the turkey according to the general cooking methods.
Recipe # 5 Stuffed turkey drumstick in foil
Ingredients
Shin young turkey 6 pcs.
White large onion 4 pcs.
Parsley and dill greens to taste
Paprika red to taste
Country cream butter 150 gr.
Finely ground salt to taste
A mixture of red and black pepper to taste
Unsalted creamy butter 55 gr. (for smearing foil)
Cooking process
Cook turkey drumsticks. Gently remove the skin of the stocking, completely without reaching the end of the bone. The bone must be removed, not completely, but as when cooking meatballs in Kiev.
With the bones, remove the meat. The meat must be crushed into small pieces, put in a prepared container.
Finely chop white onions and all greens, add to container. Season with melted butter, mix, salt and pepper with a mixture of peppers.
Stuff the prepared drumstick with the resulting mixture and seal the ends of the skin with toothpicks.
Bake the dish in accordance with the general methods of cooking turkey.
Recipe No. 6 Loin of turkey breast in foil
Ingredients
Loin of turkey breast 2 kg
Kefir non-fat 0.5 liters
Lime 2 pcs. Paprika red 2 tbsp. spoons
Iletskaya salt large to taste
A mixture of ground pepper to taste
Cooking process
Prepare turkey breast fillets according to the general methods of cutting a turkey into portioned chunks.
Mix kefir, lemon juice, paprika, a mixture of peppers and salt. In this mixture, marinate pieces of breast for 3 hours.
Lay the breast in the foil and pour a small amount of marinade.
Bake breast fillets in foil according to general methods.
Recipe # 7 Turkey thigh in foil with fresh mushrooms
Ingredients
Turkey thigh 6 pcs.
Potatoes raw 1.5 kg
Champignons, medium-sized, fresh 0.5 kg
Red onion medium size 1 pc.
Dry white wine ordinary 350 gr.
Mustard oil 5 h. Spoons
Curry powder 2 tsp
Finely ground salt 1 tsp
Ground black pepper 5 gr.
Unsalted butter 55 g. (for smearing foil)
Cooking process:
Prepare portions of turkey thigh according to general cooking methods.
Prepare marinade: mix peeled and chopped red onion with wine, curry, olive oil, black pepper and salt. Marinate the turkey thighs for 2 hours.
Put the pickled pieces of turkey on the foil. Lay a layer of sliced mushrooms and peeled potatoes over the turkey. Cut potatoes and mushrooms in quarters.
Pack the dish in foil according to the general methods of preparing portions of turkey in foil.
Bake according to the general methods of cooking portions of turkey.
Recipe number 8 Turkey thigh in foil with honey
Ingredients:
Turkey thigh 4 pcs.
Beer dark 0.5 liters
Flower honey 200 gr.
Soy sauce 100g
Red onion 2 pcs.
Black ground pepper - pinch
Iletskaya salt large to taste
Unsalted butter 55 g. (for coating foil)
Cooking process:
Cut the turkey thigh into portions according to the general cooking methods.
Prepare marinade: mix beer with peeled, chopped red onion, black pepper and salt. Marinate the turkey for 2 hours. Prepare a mixture of honey with soy sauce.
Lay portions of turkey on the foil.
Carefully coat each piece with honey mixture.
Pack the dish in foil according to the general cooking methods.
Bake the turkey according to the general cooking methods.
Recipe No. 9 Breast of turkey in foil with tkemal sauce
Ingredients:
Whole turkey breast 1.5 - 2.5 kg
Kefir non-greasy 1 liter
White onion 4 pcs.
Peeled garlic 1 head
Tkemalevy sauce 200 gr.
Paprika red 2 tbsp. spoons
Finely ground salt 2 tsp
Pepper own grinding black to taste
Unsalted butter 50 gr. (for coating foil)
Cooking process:
Prepare the turkey breast without portioning.
Marinate turkey breast for 2 hours in a mixture of kefir, sliced white onion, paprika and salt.
Puncture the entire surface of the breast and stuff it with pieces of garlic.
Coat the breast with tkemal sauce, salt and pepper.
Wrap the turkey breast in foil.
Bake according to common cooking methods.
Recipe number 10 Baked ham from a turkey sirloin in foil (in a slow cooker)
Turkey fillet pork is an excellent dietary product for making breakfast sandwiches and replacing purchased sausages.
Ingredients:
Turkey fillet whole piece 1 - 1.5 kg
Fine-grained mustard 5 tbsp. spoons
Garlic cloves 5 pcs.
Rosemary 1 sprig
A mixture of ground pepper to taste
Salt Iletskaya large 1 tbsp. spoon
Cooking process:
This recipe uses a whole piece of breast fillet without cutting into portions.
Peel the garlic through a blender. In the garlic gruel add fine-grained mustard, a mixture of peppers, salt and mix.
Lay a mixture of several layers of foil with a thin layer, place breast fillets on top and smear with the remnants of garlic mixture, put a sprig of rosemary.
Wrap the fillet in foil tightly so that when baking, not to lose a drop of juice.
Place the packaging in the multicooker bowl, set the “multi-cook” mode with a cooking temperature of 120 degrees. Bake for 2 - 3 hours. Upon completion of the main mode, enable the option of heating and leave the pork in the slow cooker for 6 hours.
Turkey Foil - Tricks and Tips
Bake in foil can be a variety of products. Foil, in the arsenal of cooks and housewives appeared relatively recently. The foil is made of food grade aluminum and is completely safe for the human body.
It’s very convenient to bake a turkey in foil, but you need to know some tricks.
cooking using this method:
- before laying the turkey, the foil should be greased with butter to prevent sticking to the meat
- Place the turkey in such a way that the bones do not pierce the foil, otherwise our turkey will lose its valuable juice and will be dry
- strong acids, such as vinegar and pickles
- it is very important - the bright side of the foil should be facing the turkey, matte out, this will allow you to create the most effective thermal mode for cooking a dish
- it is necessary to strictly observe the temperature at all stages of baking
- if your cooker does not have a thermometer, put a white piece of paper near the turkey, it will turn yellow at a temperature of 120 degrees, turn brown at 190 degrees,
, should not fall on the foil
light up at 220 degrees
Cook with the soul, then your turkey in foil will turn out well!
