A turkey in sour cream: more tender, more juicy! The best recipes of turkey in sour cream with vegetables, mushrooms, bacon

A turkey in sour cream: more tender, more juicy! The best recipes of turkey in sour cream with vegetables, mushrooms, bacon

A turkey in sour cream: more tender, more juicy! The best recipes of turkey in sour cream with vegetables, mushrooms, bacon

Do you like a turkey, the way I love her? It is tasty, nutritious and healthy.

Stewed, fried, baked - the main thing is to have more!

General principles of cooking turkey in sour cream

In order for you to get a delicious turkey in sour cream, you will need a filet of legs or breast poultry. It needs to be washed, dried and cut into pieces. At this point, how someone likes it - you can cut into large cubes, you can - with plates, if you really want to, then you can also cut the circles. The last is a joke, of course.

The next stage is the preparation of meat for cooking. Although in some recipes this stage is skipped. What is this preparation? Turkey fillets need to be marinated for a couple of hours, after which the meat can be set on fire, in the sense of stewing, boiling or frying, and not at all given to the hands of the Inquisition. There is still an alternative version of this stage - to prepare sour cream, and then pour it with meat and immediately begin to simmer.

Sour cream of about 20% fat can be used as a substitute for any sauce for cooking turkey, but with sour cream you can also make a good sauce, you can read more about this directly in your favorite recipe.

To make the sauce more complicated, that is, in which there will be more than one ingredient, you may need:

• tomato paste;

• soy sauce;

• cream;

• mayonnaise;

• garlic.

Excellent gravy to roasted or baked turkey can be obtained from mushrooms and vegetables. To do this, these products are required to wash, peel, eliminate the skin, if it threatens to bitter taste, then grind. You can also grind differently, for example, carrots are usually cut into small cubes, and onions are rings, but you don’t have to follow the standards, if you like, you can even cut the triangles from pepper. The next stage is the choice of oil to create our little culinary masterpiece. Turkey in this sense is completely unpretentious, so you can safely take sunflower, olive, creamy, even ordinary fat is suitable, this is dietary meat.

Stewed turkey with mushrooms in sour cream

To recreate this recipe, turkey fillet, cut from bird thighs, is suitable. If you take the meat from the breast, then the cooking time should be reduced by about a quarter. You can take almost any mushrooms, even fragrant chanterelles, if you wish, although champignons remain the classics, as they give the most delicate flavor.


• turkey fillet - 800 g;

• oil - 3 tbsp. l;

• bag of sour cream;

• onion;

• a few cloves of garlic;

• a glass of boiled water;

• mushrooms - 400 g;

• salt, pepper - as much as you like.

Method of preparation

1. Cut the fillets into small cubes.

2. Grind the onions, cut the mushrooms (if mushrooms, then cut one mushroom into 4 pieces).

3. Heat the oil in a skillet and fry the mushrooms with onions until soft.

4. Now we need to take another frying pan and fry turkey fillets in it until a beautiful golden brown crust is formed.

5. Mix the contents of both pans, add chopped garlic, a glass of boiled water and sour cream, as well as pepper and salt.

6. Simmer it all under the lid for 20-25 minutes.

Turkey stew with vegetables in sour cream

This dish is good because you can use any vegetables for cooking. Eggplant someone wants to replace the zucchini, and someone may want to add other than cauliflower ordinary.


• turkey meat - 500 g;

• some oil;

• mayonnaise - 2 tbsp. l;

• vegetables (tomatoes, peppers, eggplants) - 150-200 g each;

• tablespoon flour;

• salt, pepper - to taste.

Method of preparation

1. Cut poultry fillets into large enough portions. Add mayonnaise, mix well and leave for half an hour.

2. Blanch the tomatoes - that is, first pour boiling water over them, and then quickly dip them in cold water. Thus, it will be easier to remove the peel from them. After getting rid of the peel, you need to cut the tomatoes into small slices. 3. Boil cauliflower for 1-2 minutes. Then divide into florets and add flour to it, mix.

4. Peel the eggplants and cut them into strips.

5. Peel and chop the Bulgarian pepper.

6. Heat the pan. Put chopped onion on it. Fry until soft.

7. Add turkey fillet to the onions and fry it until slightly golden.

8. Pour the eggplants and cauliflower into the same pan, a little later send the peppers and tomatoes there.

9. 5-7 minutes after adding the pepper and tomato, pour sour cream into the pan, salt and pepper, add a little fire. You can also add spices.

10. When the sauce boils, you need to turn down the heat to a minimum and cover the pan, leaving all the ingredients to stew. If you see that the liquid in this mixture is not enough, you can add a little more sour cream or even just boiled water.

11. Simmer until cooked - 25-30 min.

Turkey baked in sour cream

Cooking the fillet of this bird according to this recipe is a pleasure, since it requires a minimum of ingredients, and the dish turns out delicious.


• turkey fillet - 2 kg;

• lemon - 2 pcs;

• a pair of garlic cloves;

• onions - 1 pc;

• some oil;

• sour cream - 100 g;

• salt;

• spices (oregano, allspice, basil) - to taste.

Method of preparation

1. Cut turkey meat into large cubes or plates, sprinkle with lemon juice and salt.

2. Slice the onion and garlic, add to the turkey fillet, then add the spices.

3. Pour the meat with sour cream, mix well, so that each piece is well rolled in sour cream.

4. Put the meat on a baking sheet, before that there you can pour a little butter, this is to taste. Sprinkle with lemon zest, bake for 1.5 - 2 hours.

Turkey with sour cream and soy sauce

This recipe is a bit similar to the previous one, but very different in taste. Soy sauce gives spice.


• turkey fillet - 700 g;

• soy sauce - 3-4 tbsp. l; • sour cream - 150 ml;

• some oil;

• salt, pepper, spices - to taste.

Method of preparation

1. Cut the breast into cubes of about 2x2 cm.

2. Mix sour cream with soy sauce, add salt and spices there.

3. Pour the turkey fillet with the sauce and leave for 2 hours.

4. Then put the meat in a frying pan and simmer on low heat for about half an hour.

Turkey with sour cream and potatoes

No supplements are required for such a dish, as it is in itself very satisfying. It is cooked easily, eaten quickly.


• turkey fillet - 1 kg;

• potatoes - 1 kg;

• sour cream - 250 g;

• hard cheese (optional, you can take melted) - 200 g;

• several medium sized bulbs;

• a pair of garlic cloves;

• some butter or olive oil;

• salt, pepper - to taste.

Method of preparation

1. Cut the turkey in small pieces.

2. Grease the bottom of the pan with butter. Spread turkey meat on a pan. On top of it - chopped onions.

3. Pour all sour cream mixed with crushed garlic.

4. Top with the potatoes, sliced ​​or sliced. You can put several of these layers, each of which should be sprinkled with salt.

5. Now it's all about the oven, where you need to send the meat for 20 minutes. After that, sprinkle all with grated cheese, pepper and send the dish back in the oven for half an hour.

Turkey fillet with sour cream and Provencal herbs

Provencal herbs give the turkey a very peculiar taste properties, it is worth cooking.


• turkey breast - 1 kg;

• sour cream - 150 ml;

• several bags of Provencal herbs;

• salt - to taste.

Method of preparation

1. Salt the turkey breast and roll in sour cream.

2. Generously sprinkle meat with Provencal herbs and leave for an hour.

3. Place the breast in the foil, how to seal it.

4. Put on a baking sheet and bake for an hour.

Appetizing turkey with sour cream and celery

In this recipe, at first glance, there is nothing extraordinary, but still turkey is obtained with a very extraordinary taste. How? Try it yourself. Ingredients:

• turkey meat - 1 kg;

• garlic - 2-3 cloves;

• celery root;

• parsley root;

• a few sprigs of parsley (you can also dill);

• 2-3 slices of lemon;

• tomato paste - 1 tbsp. l;

• a tablespoon (you can two) sour cream;

• salt, seasonings - to taste.

Method of preparation

1. Cut turkey meat into cubes.

2. Grate the pieces of meat with crushed garlic, seasonings, salt. Leave for half an hour.

3. Spread a large piece of foil, lubricate it with oil.

4. Lay out the meat on the foil.

5. Top with shredded celery root and parsley, coat all with tomato paste and add a couple of parsley sprigs. Top with all sour cream.

6. Now the foil should now be wrapped so that there are no cracks left.

7. Put on a baking sheet and bake until done (about an hour).

Turkey roll wrapped in bacon with sour cream

A simple recipe for 5 servings.


• turkey breast;

• turkey thigh fillet - 100-150 g;

• bacon - 100 g;

• onion

• garlic - 2 cloves;

• sour cream - 70 g;

• some prunes;

• some olive oil;

• sugar - 10 g;

• salt;

• spices as desired, but it is important that they are in harmony with the taste of prunes.

Method of preparation

1. Breast of turkey should be cut lengthwise, without cutting 3-4 cm. Inside, lubricate with olive oil. Salt and sprinkle with spices, rubbing them properly on the surface of the meat.

2. Put steamed prunes in the meat.

3. Grind the fillet from the thigh of the bird into small pieces and fry with onion and sour cream until golden brown. Put on top of prunes.

4. Fold the brisket into a roll and bandage with a twine.

5. Wrap the roll in sheets of bacon.

6. Put the roll on a baking sheet and send in the oven, preheated to 200 degrees. After half an hour you need to reduce the temperature to 180 degrees.

7. Bake until tender.

Turkey in Sour Cream - Tricks and Tips & Tricks

• For juicy meat, the baking temperature should be at least 180 degrees, ideally 200 degrees. • If you are going to bake, for example, whole turkey breast, know that 1 kg of meat is baked for 1 hour.

• Whatever recipe you choose, the best option for turkey meat is a bird thigh fillet.

• After roasting or stewing a turkey in a pan or in a saucepan, there is always fat or sauce. It can be used for cooking other dishes and side dishes.

• Thawing turkey meat, as well as any other meat, is necessary gradually. From the freezer, it should be moved to the refrigerator, do not immediately lay out the frozen meat on the table, and even more so to defrost it in the microwave!

• When choosing meat, pay attention so that it is firm and elastic.

• If you are cooking turkey in a slow cooker, you need to set the mode “Quenching” on average for half an hour. In a slow cooker, turkey meat is cooked faster than in a saucepan, you can safely shorten the specified cooking time by a quarter.

It does not make sense to speak about the benefits of turkey meat. Cooking it is useful for children, as cauliflower or eggplants, which are not always liked by younger members of the family, will be eaten for both cheeks together in a fragrant meat.

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