Turkey is a meat that is gradually replacing everyone’s favorite chicken.
This bird is also easy to prepare, but it has a completely different taste.
It can be cooked with any vegetables and spices, but turkey with prunes turns out especially well.
Turkey with prunes - general cooking principles
You can prepare turkey with prunes in pieces with pits, whole, or make various fillet-based dishes. The fillet is cut like any other meat across the grain. The main difficulty that can arise with turkey dishes is excessive dryness and toughness of the meat, this especially happens with breast meat and when roasting the whole carcass. Therefore, it is not recommended to cook the product in the oven at temperatures below 180.
Turkey loves marinades in all their forms. Regardless of the recipe, you can soak pieces of meat in mayonnaise, soy sauce, or sour cream. This will only improve their taste. Ordinary brine in water softens the fibers well; for taste and aroma, you can add pepper, lemon zest, and bay leaves to it.
the prunes before cooking in the oven so that they do not take away moisture from the turkey during the cooking process. If the dish is stewed on the stove or in a slow cooker, then this step can be skipped. You can add prunes whole or in cut pieces, it all depends on the recipe.
Turkey with prunes goes well with various vegetables, spices, aromatic herbs and sauces. If you need to fry the pieces before baking or stewing, then it is better to use butter and do this over high heat, literally for a few minutes.
Step-by-step preparation
Step 1:
We cut the fillet and open it like a book. We beat it through cling film so that we get an even layer that can be rolled into a roll. We trim the films so that during heat treatment they do not shrink and squeeze the juice out of the meat. Grease with oil, sprinkle with salt, pepper, dry herbs. Roll it up and put it in the cold for 2 hours. If there is no time, then leave it warm for 30 minutes
Step 2:
Soak the prunes and dried apricots for 10 minutes so that the dried fruits do not take away the juice from the meat. Preheat the oven to 180 degrees
Step 3:
Place the meat on a baking film (I use a cut baking bag), prunes and dried apricots on top
Step 4:
Using film, roll it into a tight roll. Wrap it in film, tie the ends of the film, bandage it. Place in the oven. Bake at 180 degrees for 50 minutes
Step 5:
Our roll is ready!
Step 6:
Remove the film, cool, cut. Or don’t let it cool, but carefully cut into portions and serve hot.
Step 7:
Bon appetit!
I see an error in the recipe
This is interesting: Turkey with vegetables in the oven
Turkey with prunes - tricks and useful tips
• Turkey meat itself is lean and often when the whole carcass is baked it turns out a little dry. To prevent this from happening, it is advisable to marinate the bird in advance, and put pieces of butter under the skin of the breast
• If you managed to purchase a large turkey carcass from 6 kg or more, then you should not try to bake it whole. It will be difficult to make truly juicy and soft meat at home, since the brisket is quite dry. It is better to cut the carcass into pieces and prepare other, no less interesting and tasty dishes.
• If you don’t like prunes or simply don’t have them on hand, then you can replace them with dried apricots and raisins. The dish will acquire a slightly different taste and aroma, but no less interesting.
Useful links:
Option 1: Turkey rolls in the oven - classic recipe
Turkey meat is rich in vitamins and nutrients. In addition, it is a low-fat, low-calorie product. You can cook anything from turkey. Turkey rolls baked in the oven with various fillings are especially good. We will start with a traditional recipe, simple and proven by many housewives.
Ingredients
:
- kilogram of turkey fillet;
- a large bunch of dill and parsley mixture;
- four cloves of garlic;
- teaspoon salt;
- teaspoon crushed black pepper.
Step-by-step recipe for turkey rolls in the oven
Rinse and dry the turkey fillet. Now you need to cut it so that you can then roll it into rolls.
Cut the fillet into eight slices. Each one needs to be lightly beaten with a hammer, then salt and pepper are rubbed in on all sides.
Leave in the refrigerator for two hours.
Rinse the greens under water. Cut off the roots - they can be dried and used, for example, to boil potatoes or meat for broth. Now we need greens, chop them finely.
Peel the garlic, cut off the hard base and finely chop with a knife. You can add more garlic, it won’t make things worse.
So, the poultry fillet has been infused. Lay out the pieces on the work surface. Distribute the herbs and garlic evenly into each.
Roll up the rolls. Wrap tightly and tightly. If you are not sure that they will not unfold during baking, wrap them with thread or pierce them with toothpicks.
Wrap each roll in foil and place on a baking sheet. By the way, to make them juicier, pour half a glass of water onto a baking sheet.
Preheat the oven to 200 C and bake the turkey rolls for an hour.
When everything is ready, remove from the oven, unwrap the foil and be sure to let it cool - otherwise the meat will fall apart when cutting.
Serve as an appetizer on its own or with a side dish.
If you place the fillet on the work surface and unfold it, you will get one large layer.
This is interesting: Turkey stewed in sour cream
Recipe: Turkey stew with prunes. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Turkey stew with prunes.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 176.6 kcal | 1684 kcal | 10.5% | 5.9% | 954 g |
| Squirrels | 21 g | 76 g | 27.6% | 15.6% | 362 g |
| Fats | 7.7 g | 56 g | 13.8% | 7.8% | 727 g |
| Carbohydrates | 5.6 g | 219 g | 2.6% | 1.5% | 3911 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 3.1% | 1818 |
| Water | 64 g | 2273 g | 2.8% | 1.6% | 3552 g |
| Ash | 0.303 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 0.8 mcg | 900 mcg | 0.1% | 0.1% | 112500 g |
| beta carotene | 0.005 mg | 5 mg | 0.1% | 0.1% | 100000 g |
| Vitamin B1, thiamine | 0.009 mg | 1.5 mg | 0.6% | 0.3% | 16667 g |
| Vitamin B2, riboflavin | 0.011 mg | 1.8 mg | 0.6% | 0.3% | 16364 g |
| Vitamin B4, choline | 1.69 mg | 500 mg | 0.3% | 0.2% | 29586 g |
| Vitamin B5, pantothenic | 0.047 mg | 5 mg | 0.9% | 0.5% | 10638 g |
| Vitamin B6, pyridoxine | 0.034 mg | 2 mg | 1.7% | 1% | 5882 g |
| Vitamin B9, folates | 1.671 mcg | 400 mcg | 0.4% | 0.2% | 23938 g |
| Vitamin C, ascorbic acid | 1.75 mg | 90 mg | 1.9% | 1.1% | 5143 g |
| Vitamin E, alpha tocopherol, TE | 0.166 mg | 15 mg | 1.1% | 0.6% | 9036 g |
| Vitamin H, biotin | 0.197 mcg | 50 mcg | 0.4% | 0.2% | 25381 g |
| Vitamin K, phylloquinone | 4.5 mcg | 120 mcg | 3.8% | 2.2% | 2667 g |
| Vitamin RR, NE | 0.2042 mg | 20 mg | 1% | 0.6% | 9794 g |
| Niacin | 0.143 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 91.74 mg | 2500 mg | 3.7% | 2.1% | 2725 g |
| Calcium, Ca | 10.75 mg | 1000 mg | 1.1% | 0.6% | 9302 g |
| Silicon, Si | 2.23 mg | 30 mg | 7.4% | 4.2% | 1345 g |
| Magnesium, Mg | 9.82 mg | 400 mg | 2.5% | 1.4% | 4073 g |
| Sodium, Na | 1.36 mg | 1300 mg | 0.1% | 0.1% | 95588 g |
| Sera, S | 11.53 mg | 1000 mg | 1.2% | 0.7% | 8673 g |
| Phosphorus, P | 15.1 mg | 800 mg | 1.9% | 1.1% | 5298 g |
| Chlorine, Cl | 4.03 mg | 2300 mg | 0.2% | 0.1% | 57072 g |
| Microelements | |||||
| Aluminium, Al | 86.3 mcg | ~ | |||
| Bor, B | 34.7 mcg | ~ | |||
| Vanadium, V | 0.46 mcg | ~ | |||
| Iron, Fe | 0.348 mg | 18 mg | 1.9% | 1.1% | 5172 g |
| Yod, I | 0.5 mcg | 150 mcg | 0.3% | 0.2% | 30000 g |
| Cobalt, Co | 1.062 mcg | 10 mcg | 10.6% | 6% | 942 g |
| Manganese, Mn | 0.0575 mg | 2 mg | 2.9% | 1.6% | 3478 g |
| Copper, Cu | 34.11 mcg | 1000 mcg | 3.4% | 1.9% | 2932 g |
| Molybdenum, Mo | 0.723 mcg | 70 mcg | 1% | 0.6% | 9682 g |
| Nickel, Ni | 5.129 mcg | ~ | |||
| Rubidium, Rb | 75.8 mcg | ~ | |||
| Selenium, Se | 0.099 mcg | 55 mcg | 0.2% | 0.1% | 55556 g |
| Fluorine, F | 5.02 mcg | 4000 mcg | 0.1% | 0.1% | 79681 g |
| Chromium, Cr | 1.16 mcg | 50 mcg | 2.3% | 1.3% | 4310 g |
| Zinc, Zn | 0.1625 mg | 12 mg | 1.4% | 0.8% | 7385 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.06 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.5 g | max 100 g | |||
| Glucose (dextrose) | 0.198 g | ~ | |||
| Sucrose | 0.989 g | ~ | |||
| Fructose | 0.183 g | ~ | |||
| Essential amino acids | 0.044 g | ~ | |||
| Arginine* | 0.024 g | ~ | |||
| Valin | 0.004 g | ~ | |||
| Histidine* | 0.002 g | ~ | |||
| Isoleucine | 0.006 g | ~ | |||
| Leucine | 0.008 g | ~ | |||
| Lysine | 0.009 g | ~ | |||
| Methionine | 0.002 g | ~ | |||
| Methionine + Cysteine | 0.003 g | ~ | |||
| Threonine | 0.006 g | ~ | |||
| Tryptophan | 0.003 g | ~ | |||
| Phenylalanine | 0.006 g | ~ | |||
| Phenylalanine+Tyrosine | 0.011 g | ~ | |||
| Nonessential amino acids | 0.101 g | ~ | |||
| Alanin | 0.009 g | ~ | |||
| Aspartic acid | 0.011 g | ~ | |||
| Glycine | 0.006 g | ~ | |||
| Glutamic acid | 0.033 g | ~ | |||
| Proline | 0.005 g | ~ | |||
| Serin | 0.004 g | ~ | |||
| Tyrosine | 0.005 g | ~ | |||
| Cysteine | 0.002 g | ~ |
The energy value of Turkey stew with prunes is 176.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Option 2: Quick recipe for turkey rolls in the oven
If you want to whip up delicious turkey rolls with interesting fillings, this recipe is for you. We'll get it done in about forty minutes. The ingredients do not require lengthy preparation before baking, and the turkey fillet is not marinated or infused.
Ingredients
:
- four turkey fillets;
- one zucchini;
- four cherry tomatoes;
- two hundred grams of Mozzarella cheese;
- four pinches of salt;
- four pinches of crushed black pepper.
How to quickly cook turkey rolls in the oven
Rinse the poultry fillet and dry it with a clean kitchen towel or paper napkins.
Place on a cutting board and pound a little. Sprinkle each fillet with a pinch of salt and black pepper.
Rinse the zucchini too and cut into four slices. Place each one on a piece of fillet.
Mozzarella cheese is cut into four long slices, each of which is placed on top of the zucchini.
If you wish, you can use any other cheese, the taste will not be worse. If you can’t cut it with a large plate, place it on the vegetable in small pieces.
Rinse the tomatoes, place one in the middle of each future roll.
Now roll each filled fillet into a roll. Secure with a toothpick.
You can grease the baking dish with oil, lay out the rolls and bake for half an hour at a temperature of 180 C.
While our treat is baking, make a salad of fresh vegetables. The finished dish can be served hot.
Option 3: Turkey rolls in the oven with bacon, cheese and dried apricots
An interesting and satisfying version of juicy rolls. Bacon will perfectly complement the dryish turkey, dried apricots will add a piquant sweet contrast, and cheese will complement all this and add tenderness. The additional spices with which we rub the turkey fillet will add their amazing aroma to the finished dish.
Ingredients
:
- six hundred grams of turkey fillet;
- two hundred grams of cheese;
- one hundred grams of bacon;
- three tablespoons of sour cream;
- six pieces of dried apricots;
- one chicken egg;
- four cloves of garlic;
- three tablespoons of flour;
- six basil leaves;
- dried sage - half a teaspoon;
- thyme - half a teaspoon;
- crushed black pepper - five grams;
- salt - five gr.
Step by step recipe
Wash the poultry fillet and cut into three slices. Beat each one with a kitchen hammer. It is best to cover with cling film so as not to stain everything around. Beat carefully, we need to preserve the integrity of the fillet so that we can then wrap it in rolls.
Mix all the spices in a saucer or bowl and rub them into each slice. Set aside for now and let it marinate.
Cut the bacon into small pieces, grate the cheese on a coarse grater. Peel the garlic and cut into thin slices, and the dried apricots into thin strips.
Rinse the basil and chop it with a knife.
Lay out the turkey fillets and put a portion of the prepared stuffing in each. You can layer it and then sprinkle with cheese and basil.
To ensure that our rolls hold together well, sprinkle the edges of each with flour and brush with a beaten egg.
Wrap in such a way that the greased edge is the last and seals the roll.
Heat a little oil in a frying pan and brown the finished portions over high heat. We need to seal the juice and make a crust.
Then place on a baking sheet and bake in the oven at 220 C for half an hour.
Brush each roll with sour cream and cook in the oven for another ten minutes.
It turns out very tasty, juicy and satisfying - be sure to try it.
Ingredients:
- Turkey – 3 Kilograms
- Prunes - 250-300 grams
- Smoked brisket – 250 grams
- Vegetable oil - 5-6 tbsp. spoons
- Onions - 2 pieces
- Carrots – 2 pieces (small)
- Celery – 1 piece (stem)
- White wine – 150 Milliliters
- Salt - 1 teaspoon
- Lemon – 1/2 Pieces
- Spicy herbs - 2 Pinches (mixture - rosemary, sage, basil)
- Ground black pepper - 2-3 pinches
Number of servings: 8
Option 4: Turkey rolls in the oven with prunes in white wine
According to this recipe, we will get not only tasty and juicy rolls, but also an amazing sauce that you can pour over a side dish, for example, boiled rice.
Ingredients
:
- six hundred grams of turkey fillet;
- four cloves of garlic;
- six strips of bacon;
- one carrot;
- fourteen pieces of pitted prunes;
- two hundred ml of dry white wine;
- one hundred ml of cream;
- a few pinches of salt.
How to cook
Rinse the fillet under running water and dry. Cut into four slices.
Gently beat each one with a mallet and season with salt.
Place the prunes in a bowl and pour boiling water over them until they are soaked.
Peel the carrots, rinse and cut into strips or grate.
Chop the garlic with a knife or cut into thin slices.
Lay out the chopped fillet, squeeze the prunes from the water with your hands and place on each piece. Add carrots and garlic.
Roll into rolls and wrap in strips of bacon. You can additionally wrap it with threads.
Take a deep baking dish with high sides. Grease with oil, place the rolls, pour wine and cream.
If you have leftover prunes, place them directly in the container - they will bake and soak in the sauce. These pieces can be used to decorate ready-made portions with a side dish.
Preheat the oven to 190 C and bake for forty-five minutes.
During this time, boil the rice. Place the roll, side dish on each plate and top with wine and cream sauce. Place a piece of prune next to it.
