How to cook a turkey in the oven

How to cook a turkey in the oven

Turkey meat is often recommended for the diet. It contains many amino acids, vitamins, it is tasty and nutritious. At the same time, its caloric content is relatively low. You can cook turkey meat in different ways: fry, boil, stew, bake. All these methods have advantages and disadvantages, but roasting is recognized as one of the best methods of cooking products. When baking a turkey, you can ensure that it is baked well and remains juicy, even if you cook it whole. In addition, if desired, you can get a ruddy crust, much more appetizing than when frying. However, you need to know how to cook the turkey in the oven correctly.

Features of cooking so that the turkey is juicy and soft

Tips for cooking turkey are advisable to learn in advance in order to go shopping prepared. However, they will not interfere with those who already have a turkey in store.

  • For roasting 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 weight, but also by light, relatively thin skin. If you buy meat already cut into pieces of turkey, pay attention to the cuts: they should be slightly moist and shine. If the meat is sticky or covered with a crust, then you should not choose it.
  • The whole turkey must be purchased for roasting a couple of days before the intended feast. If you buy it earlier, you will have to freeze and thaw it, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy directly before cooking, then you can not have time to pickle the meat.
  • Bake in the oven better chilled meat, especially when it comes to diet turkey meat. Frozen and thawed meat becomes less juicy. To prevent the dish prepared from frozen meat from being too dry, it is thawed without a sharp temperature drop, that is, in the refrigerator.
  • To keep the turkey meat dry 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 with its individual pieces, and then pack the whole carcass into the foil. Then it will be possible to remove the foil layers gradually. This will allow to get a ruddy crust, but the wings and legs do not burn and do not overdry. It is recommended to make several punctures in the sleeve before baking. They are needed for steam. Otherwise, steam may break the package.
  • In order for the turkey to be juicier, you can move its skin and put pieces of butter under it. For the formation of an appetizing crust the buttered bird is greased from above.
  • The cooking time of a turkey in the oven depends on the temperature in the oven, the size of the bird or its pieces, as well as the recipe. Usually, in order to cook a turkey weighing 4 kg, it takes 3 hours.

You can bake a turkey with minced meat or without it. Whole poultry is usually stuffed with fruits, mushrooms, vegetables, cereals. As stuffing for turkey rolls, prunes are often used. You can bake a turkey immediately with potatoes and other vegetables. In this case, you get a full dish. Other recipes allow you to make cold snacks from turkey.

Whole Baked Turkey

Composition:

  • turkey - 4 kg;
  • onions - 0, 2 kg;
  • thyme - 10 twigs;
  • salt - 150 g;
  • sugar - 120 g;
  • garlic - 7-8 cloves;
  • black pepper peas - 20 pcs .;
  • water - 4-5 l;
  • butter - 0, 4 kg.

Method of preparation:

  • Wash the gutted turkey carcass, remove the neck.
  • Pour 4 liters of water into a large container, put salt, sugar, pepper in it. Heat to a boil so that the bulk solids dissolve.
  • Peel the bulbs and cut them into half rings.
  • Chop garlic cloves with thin plates.
  • Put onion and garlic in brine. There, add thyme.
  • Remove the brine from the stove.
  • When the brine has cooled to room temperature, dip the turkey in it. If the brine does not cover it completely, add boiled water, but not more than a liter. Put in the fridge. She should marinate for at least 6 hours, but it is better if she will be in the marinade for 24 hours.
  • Remove the carcass from the brine, dry it.
  • Pull the skin and put the pieces of softened butter under it, using about 100 g. Lightly massage the turkey through the skin so that the oil is evenly distributed.
  • Smear the turkey over the top with a small amount of softened butter. Grease should also be a large sheet of foil to lay on the oven grate. In the foil, make several small holes so that the juice can flow down; place a baking tray under the grate.
  • Make a couple of cuts in the breast area and hide the wings of a turkey in them. Tie the legs.
  • Place the bird on the foil-covered grid, backing up.
  • Turn on the oven and bake the turkey at 180-200 degrees for an hour and a half.
  • Lubricate the back of the turkey with oil, turn it over, lubricate the abdomen. Keep baking for another hour.
  • Grease with remaining butter and bake for another half hour. Check with a knife the readiness of the bird and remove it from the oven.

A whole baked turkey can be served whole or sliced ​​to the festive table. To it does not hurt to cook a side dish of baked vegetables.

Stuffed with vegetables turkey baked in the oven

Composition:

  • turkey - 3 kg;
  • olive oil - 80 ml;
  • butter - 100 g;
  • onions - 100 g;
  • carrots - 100 g;
  • hot peppers (optional) - 1 pc .;
  • greens (rosemary or parsley) - 20 g;
  • lemon - 1 pc .;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Remove the butter from the refrigerator and place it in a warm place so that it becomes soft.
  • Rinse the gutted bird in running water and dry it.
  • Having pulled the skin, push the pieces of butter under it, spread it under the skin with your fingers with massage movements.
  • Peel the onion and cut it into half rings.
  • Cut the peeled carrots into thin pieces or grate.
  • Stuff turkey with vegetables, put greens in it. Sew so that the filling does not fall out.
  • Rub the turkey on all sides with a mixture of salt and pepper. Tie the legs, press the wings.
  • Place on a baking tray with foil.
  • Squeeze juice out of lemon, mix with olive oil. Pour the turkey with this sauce.
  • Put the turkey in the oven, heated to 200 degrees, bake at this temperature for half an hour.
  • Reduce the temperature in the oven to 180 degrees and continue to bake for an hour and a half. Check for readiness. If the juice flowing out of the carcass when it is punctured with a knife has a reddish tint, continue baking for another half hour. If the bird has already managed to bake, keep it extra time in the oven is not worth it.

Before serving, do not forget to remove the stuffing from the turkey and put it next to it.

Turkey fillet baked in foil

Composition:

  • turkey fillet - 1 kg;
  • soy sauce - 120 ml;
  • vegetable oil - 20-30 ml;
  • Spicy herbs, spices - to taste.

Method of preparation:

  • Wash the fillet. Blot with paper towels. In each piece make a deep long cut, put there a mixture of spices and herbs.
  • Marinate the turkey fillet in soy sauce for 2 hours.
  • Prepare several pieces of foil (according to the number of pieces of fillet). Lubricate them with oil.
  • Wrap the fillet in foil. Put on a baking sheet.
  • Bake at 200 degrees 50 minutes. 5 minutes before readiness, unfold the foil so that the meat slightly browns

You can serve the fillet hot with a side dish of vegetables and potatoes, or cold, sliced. Stewed vegetables can be prepared as a side dish.

Turkey medallions baked in the sleeve

Composition:

  • turkey medallions - 0.5 kg;
  • honey - 35 g;
  • a mixture of peppers - 5 g;
  • salt - to taste;
  • scab - 1 clove;
  • dried rosemary - 10 g;
  • balsamic vinegar - 50 ml;
  • cheese - 100 g.

Method of preparation:

  • Finely rub the cheese in order to immediately make a sauce out of it.
  • Pass the garlic clove through a press, add to the cheese.
  • Into a bowl of cheese, add pepper and rosemary mixture, add a little salt.
  • Melt the honey to a liquid, mix it with vinegar.
  • Pour the mixture into the cheese, mix well.
  • Wash and dry the medallions with a napkin.
  • Place half the honey-cheese mixture in the baking sleeve. Put the medallions on it, cover them with the remaining mixture.
  • Fix the sleeve on both sides, make narrow punctures in the film with a toothpick.
  • Place on a baking sheet and place in an oven heated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. Best of all they will go to the potato side dish.

Turkey Baked Medallions in Foil

Composition:

  • 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.

Method of preparation:

  • Mix sour cream with salt, pepper and basil.
  • Wash tomatoes, cut into slices.
  • Cheese finely grate.
  • Wash turkey medallions, blot with a kitchen towel.
  • Place each medallion on a piece of foil smeared with vegetable oil.
  • Lubricate the medallions with sour cream sauce.
  • Place a mug of tomato on each locket.
  • Sprinkle with cheese.
  • Lift the ends of the foil and hold them together at the top so that the foil does not crush the cheese.
  • Place on a baking tray and place in an oven preheated to 200 degrees. After half an hour, unroll the foil and bake for another 10 minutes.

If you make turkey medallions using this recipe, you can serve them as a hot snack to the festive table. They look appetizing, the meat turns out juicy and tender.

Turkey's “Pork”

Composition:

  • turkey fillet (breast) - 0, 8 kg;
  • mustard (sauce) - 40 ml;
  • Provencal herbs - 20 g;
  • garlic - 3-4 cloves;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash and dry a large piece of turkey fillet with a towel.
  • Peel the garlic, cut the slices into 3 parts.
  • Having made thin deep cuts with a knife from different sides of the piece, stuff the meat with garlic.
  • Rub a piece with a mixture of Provencal herbs, pepper and salt. Spread mustard.
  • Put in the fridge for 2 hours so that the turkey is marinated.
  • Wrap the turkey fillet in foil, making an envelope out of it. Put in preheated to 220 degrees oven at 35-40.
  • Leave the turkey in the foil until it cools.

Once the meat has cooled to room temperature, it should be put in the fridge. Before serving, it will remain cut into thin slices and spread on a platter. It’s a good idea to cook a turkey “boiled pork” for a festive table.

Turkey with prunes

Composition:

  • turkey fillet - 0, 8 kg;
  • prunes - 0, 2 kg;
  • vegetable oil - 50 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Pour dried dried prunes without stones with warm water for 15 minutes. Take out, squeeze, cut into strips.
  • Wash, dry, and chop the turkey fillet as an escalope. Beat off with a culinary hammer.
  • Mix the salt with the pepper and rub off the broken turkey pieces on both sides.
  • On each piece, put a spoonful of chopped prunes, roll it up into a roll and tie it with a thread.
  • The baking mold or baking tray with high sides should be covered with plenty of oil, put rolls on it, sprinkle with the remaining oil.
  • Bake turkey rolls with prunes at 200 degrees for 35-40 minutes.

Before serving, the threads must be removed, the rolls cut into rings. They look very appetizing. If you want the meat to be even more juicy, such rolls can be cooked with bacon by wrapping each roll into thin slices of pork before wrapping it with thread. However, the calorie content of the finished dish because of this greatly increase.

Cook the turkey in the oven can be whole or in pieces, with or without the filling. Baked turkey can be served as a cold appetizer or as a main course - it depends on the recipe. If done correctly, the meat will be tender and juicy.

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