Turkey meat is considered dietary, and not only because it does not have a high calorie content. It contains a lot of well-digestible protein and other nutrients that can replace beef in the diet. At the same time, it is gentle, rather quickly prepared, it goes well with a variety of products. If you are not sure that the turkey will come out quite juicy on the stove or in the oven, try stewing it in a sauce or with the addition of vegetables. This dish will not disappoint you. It will be easier to prepare it if you resort to using kitchen appliances. A turkey with vegetables in a slow cooker turns out to be soft, juicy and fragrant, while the process of its preparation does not take much time and effort from the hostess.
Cooking Features
Multivarka was created in order to facilitate the work of the hostess and free up time for rest or other things. If you choose a successful recipe and choose the right program, you do not have to worry that the food can burn, dry out, become unappetizing. However, in a slow cooker, not all culinary specialists come out with equally tasty dishes, even if they prepare them according to the same recipes. The reason is the lack of knowledge of some subtleties, which at first glance may seem unimportant, but in the end play an important role. It is about the selection and preparation of ingredients, some other nuances. After examining the key moments, even an inexperienced hostess can get the result that she expects.
- Frozen turkey meat is always drier than fresh or chilled. If you do decide to extinguish a frozen product in a slow cooker, it must first be allowed to thaw in the refrigerator. Only by protecting the meat from temperature extremes can you minimize its loss of moisture.
- The turkey breast meat is more tender than that taken from the hip, but the latter looks more like red meat. If you want to replace beef with turkey, it’s best to cook the stew from its thigh.
- If you want the turkey meat to be cooked faster and softer, you can marinate it before stewing. However, for the marinade it is undesirable to choose vinegar, as this will slow down the process of bringing vegetables to readiness. Preference is better to give sour cream, mayonnaise, mineral water or not too sour wine.
- With regard to condiments for turkey stewed in a slow cooker: gourmets advise to abandon bay leaf. With long-term languor, it gives unwanted bitterness to meat. All types of pepper, including paprika, and also curry seasoning are well suited to turkey.
- If you want to cook a turkey not only with vegetables, but also with greens, add this component at the very end, otherwise the greens will lose both color and shape, and this will negatively affect the organoleptic qualities of the whole dish.
- If you fry the turkey and some vegetables first and then stew, the dish will be more delicious. You can fry products in a slow cooker by using the “Frying” program, and in its absence - the “Baking” program. The main program for cooking turkey with vegetables most often choose “Stewing”, but sometimes it is advisable to prepare the dish in baking mode. Cooking time usually does not exceed 60 minutes.
- When cooking a turkey in a slow cooker, the liquid evaporates less intensively than when cooked in a saucepan, so there is not much to add. If you cook poultry with frozen vegetables, you can not add water at all or drip it quite a bit to just cover the bottom.
A turkey can be cooked in a slow cooker with fresh and frozen vegetables, and sauerkraut. The choice of recipe leaves an imprint on the technology of cooking. To obtain the expected result, it is important not to violate the instructions accompanying the selected recipe.
Turkey in a multicooker with frozen vegetables
Composition:
- turkey fillet - 0.5 kg;
- frozen vegetable mix (ideally with broccoli and cauliflower) - 0.5 kg;
- onions - 100 g;
- broth or water - 120-180 ml;
- refined vegetable oil - 40 ml;
- salt, spices - to taste.
Preparation Method:
- Peel the onion. Cut into thin half rings.
- Wash poultry meat, pat dry with a kitchen towel. Cut into pieces of 1, 5 cm.
- Turn on the multicooker by selecting the “Frying” or “Baking” program. Fill the tank with oil. Put onions in it and fry for 5 minutes.
- Add a turkey. Continue cooking in the same mode for 15 minutes.
- Pour the vegetables into the multicooker bowl (without defrosting them), add half a glass of water.
- Start the Quenching program and cook the dish for 30 minutes. After 15-20 minutes, check the water level, top up if necessary, but slightly.
This recipe for cooking turkey with vegetables is one of the easiest. Using the multicooker simplifies it even more.
Turkey turkey with vegetables and curry seasoned in a slow cooker
Composition:
- turkey meat - 0.5 kg;
- kefir - 0, 25 l;
- potatoes - 0, 3 kg;
- tomato - 150 g;
- water or chicken broth - 0, 2 l;
- garlic - 2 cloves;
- lime - 0, 5 pcs .;
- onions - 100 g;
- curry seasoning - 10 g;
- refined vegetable oil - 40 ml;
- salt - to taste.
Preparation Method:
- Wash and dry the turkey meat with a napkin. Cut into cubes about 3 cm in size. Fold in a bowl.
- Mix kefir with 5 grams of curry seasoning, cover with meat. Stir to sauce covered each piece. Cover with a plate, set the load on top. Leave for an hour.
- Finely chop the garlic.
- Free onions from the husk, cut into small cubes.
- Peel the potatoes, cut into cubes of about 1.5 cm.
- Dip the tomato with boiling water, peel off the skin, cut the tomato flesh into small pieces of arbitrary shape.
- Pour oil on the bottom of the multicooker, pour into it the remaining seasoning.
- Turn on the unit by selecting the program “Frying” or “Baking”. After a minute, add onions and garlic, fry them for 5 minutes.
- Remove the pieces of turkey from the marinade, put in the bowl of the slow cooker. Cook them for 10 minutes.
- Add potatoes and tomatoes, cover them with water or broth. Squeeze the juice of half lime on them. If you decide to replace lime with lemon, enough juice from a quarter fruit.
- Salt products, mix.
- Change the program “Frying” or “Baking” to the program “Stewing”. Set the timer to 40 minutes.
After a specified time, the dish can be laid out on plates and served at the table. It turns out nourishing and does not need any addition. Its taste will appeal to lovers of Indian cuisine, but, of course, not only them.
Turkey turkey with vegetables in a cream sauce in a slow cooker
Composition:
- turkey fillet - 0.5 kg;
- tomatoes - 0, 2 kg;
- zucchini - 0, 2 kg;
- onions - 100 g;
- garlic - 2 cloves;
- refined vegetable oil - 40 ml;
- cream - 0, 2 l;
- water or broth - 100 ml;
- dry white wine - 100 ml;
- starch - 30 g;
- salt, black pepper powder - to taste.
Preparation Method:
- Cut the turkey meat into cubes of about 1.5 cm.
- Pass the garlic through the press.
- Onion, freeing from the husk, cut into small pieces.
- Zucchini clear of coarse rind, remove the pulp from the seeds. If the vegetable is young, it is good enough to wash and dry.
- Cut the zucchini into pieces about 1 cm in size.
- Pour a spoonful of oil into the multicooker bowl. Start the device by selecting a cooking or baking program.
- Put onions and zucchini in a container, fry them for 5 minutes. Put in a plate.
- Add oil, put turkey in it. Roast it, without changing the program, for 15 minutes.
- Return vegetables to the slow cooker, add to them peeled and diced tomatoes. Change the program by selecting extinguishing mode. Set the timer for 30 minutes.
- After 10 minutes, salt and season the products, add to them a mixture of wine, 100 ml of cream and broth.
- 5 minutes before the end of the program, dilute the starch with the remaining cool cream, pour the multicooker into the bowl, mix the products.
A turkey with vegetables in a creamy sauce can be served as a separate dish or with a side dish. It goes well with buckwheat, rice, mashed potatoes.
Turkey with vegetables is a tasty and nutritious dish. Make it juicy and fragrant, if the house has a slow cooker, easy. With this smart unit food can be prepared according to any of the favorite recipes.
