Turkey stewed with rice and vegetables (in a frying pan)

Reviews (3)

11

Prepared by: Marina Sofyanchuk

02/07/2016 Cooking time: 50 min

This recipe has been in our family for a long time, and we like it more than pilaf. Cooking turkey with rice is very simple and quick in a frying pan. You can add various vegetables to it, and the taste will be excellent.

Description of preparation:

Turkey with rice and vegetables in a frying pan is an ideal option for a family dinner.
Tender dietary meat in combination with aromatic rice and vegetables make this dish simply incredibly tasty. It is worth noting that spices play a huge role; you should not skimp on them, and you need to buy only high-quality herbs. Then the taste will be truly rich. You can add not only carrots, onions and tomatoes to this dish. Leeks, garlic, celery and bell peppers also work very well. Try it, experiment, and I’ll tell you the classic way to cook turkey with rice. Purpose: For lunch / For dinner / For the holiday table / March 8th Main ingredient: Poultry / Turkey / Cereals / Rice Dish: Hot dishes

Stuffed Turkey Recipe

https://youtube.com/watch?v=h4ukJXuLuO0%3Ffeature%3Doembed

Defrosting. If you purchased the turkey frozen, you must first defrost it properly. To do this, place the bird in the refrigerator and forget about it for the whole day. My turkey weighs 2.5 kg. It took a little over 12 hours to defrost. But most turkeys are large game, and therefore if you become the happy owner of this huge miracle, then it will take almost a day to defrost. Advanced cooks do not recommend defrosting the bird in the microwave or on the table at room temperature, as this subsequently affects the taste and quality of the cooked turkey. Let's trust them and do everything right!

Pickling. Well, the turkey has defrosted, we wash it, take out the giblets if there are any (we will use them in the stuffing). Place the giblets in the freezer to wait in the wings. Now the turkey needs to be marinated, this is also a rather lengthy process. In my video clip, which is attached to the recipe, I skipped this because I marinated it in advance.) Pour warm water into a large saucepan and begin to fill it with the ingredients for the marinade. First, dissolve salt and sugar, then add dry seasonings, cut the onion into slices, garlic through a garlic press, and chop the herbs with a knife. Let the water cool, place the turkey, the marinade should completely cover it. My little turkey needed 4 liters of water, so I brought the ingredients for 4 liters. And if the turkey is large and there is no way to immerse it completely, then it will have to be turned over in the marinade every 2 hours. The beacon on your phone will not let you forget to do this.) We remove the turkey to marinate in a cold place (refrigerator, balcony), a small turkey needs 12-14 hours, a large turkey needs to swim in the marinade for a day and a half. After this time, rinse the turkey with water, dry with paper towels and leave at room temperature for 1.5 hours to warm up.

Preparation. And finally, after a long preparatory process, we begin to cook! Season the turkey with salt, pepper and poultry seasoning. Leave it aside and start filling. Fry onions and chicken hearts in vegetable oil, then add mushrooms. We don't add salt. Boil buckwheat in water and also do not add salt. Add cream and cooked buckwheat to the pan with the prepared filling and heat for another three minutes. Now let's add salt. Add diced apple to the finished filling. Stuffing proportions are for a small 2.5 kg turkey, increase if necessary. We stuff the turkey with stuffing, sew it up with culinary thread or just wooden skewers. Place breast side up on a baking sheet lined with foil with enough space to cover the bird. 50 gr. Melt the butter and generously brush the turkey on all sides. Cover loosely with foil, leaving room for hot air to circulate, and place in the oven.

Baking. Baking time depends on the weight of the bird. For 1 kg of weight it is recommended about 40 minutes + another 30 minutes without foil. We bake the turkey for the first 30-40 minutes at a temperature of 220°, this allows the turkey to “grab” over its entire surface and not release any further juices. Then reduce the temperature to 180° and bake until done. Every 30 minutes, do not forget to remove the foil and baste the bird with the glass on the bottom, this is another way not to dry out the meat and maintain its juiciness. We check readiness with a long wooden stick; when the breast is pierced, clear juice should come out; if the juice has a pinkish tint, then you need to wait a little longer. When the turkey is ready, you need to remove the foil, generously coat with the remaining melted butter and increase the temperature to 220° and put it back in the oven. During this time, it will brown well, keep an eye on the bird during this period, the ovens are different, so that it does not brown too much.) My small turkey languished in the oven for 2.5 hours + 20 minutes, it browned when the recommended baking time passed, the meat was not yet completely ready, so I baked it more. The turkey turned out juicy and flavorful, the white meat just melted in your mouth! Bon appetit!

How to cook Turkey with Rice

Prepare all the necessary ingredients. To prepare this dish, I always buy natural spices in the market by weight, since those sold in a pack do not have the same aroma and do not give the desired taste.

Cut the onion into half rings.

Peel the carrots and cut into large strips.

Cut the tomatoes into 6 parts. You shouldn’t use a lot of tomatoes; they should only add a slight sourness to the dish.

Fry the meat until golden brown. Add carrots and onions, salt and pepper, fry for another 2-3 minutes. Then fill the contents of the pan with water and simmer for 10 minutes. Finally add the tomatoes.

Rinse the rice until clear water runs out and add it to the pan. Add spices, add a little more salt if necessary. Cook until the rice is soft and the liquid has evaporated.

Turkey with rice is ready. Bon appetit!

Ingredients

For this dish, I used steamed rice and frozen green peas. The following ingredients will be required:

• 1 cup rice;
• 0.5 kg turkey meat (boneless thigh or fillet);
• 1 carrot;
• 1 onion;
• part of celery root;
• greens (any);
• 1 tbsp. tomato paste;
• 0.5 tsp sweet paprika;
• 0.5 tsp hops-suneli or other spices;
• a few black peppercorns;
• 2-3 bay leaves;
• 3-4 cloves of garlic;
• a little vegetable oil.

Turkey with paprika and mayonnaise

A beautiful golden brown crust is guaranteed!

You will need:
1 turkey, 6 cloves of garlic, 4 tbsp.
mayonnaise, 6 tbsp. paprika, spices. Preparation:

Mix mayonnaise with crushed garlic, paprika and spices. Rub the cleaned turkey inside and out, wrap it in foil or a sleeve, and bake for 1.5 hours at 180 degrees.

15 recipes for juicy and soft beef in the oven

Holiday Stuffed Turkey Recipe

The whole secret to a delicious turkey is not to have it dry. To do this, you need to soak it in a saline solution. We take a large container - a basin or bucket, depending on the size of the turkey.

We put it in a large and strong plastic bag.

Now we put our defrosted, gutted and washed turkey into it. It is advisable to weigh it first, as this will help you know how long it will need to be baked.

Prepare the salt solution: bring 1 liter of water to a boil, add 170g of salt, dry onion, mustard seed, peppercorns, cumin or caraway seeds, juniper or cloves and bay leaves. Stir until the salt dissolves. Add 4 liters of water (cold) and 1.5 cups of wine to the pan.

Pour the warm solution over the turkey.

We close the bag, squeeze out as much air as possible from it and put the turkey in the cold for two days.

Now it is very important to know how long it needs to be baked. Roasting time depends on the size of the bird

Up to 5.5 kg - oven for 3 hours, from 5.5 to 6.5 - 3 and 3/4 hours, from 6.5 to 8 kg - 4 hours, from 8 to 9 kg - 4.5 hours and from 9 to 10.5 kg - 5 hours. I think not many of you will want to bake a large bird. If you want to bake it without filling, then subtract 0.25 to 0.5 hours from the cooking time. On the day of cooking, having calculated what time the bird needs to be put in the oven, turn on the oven at 170-175*. The bird must be washed and placed in a fireproof container. After that, mix a few tablespoons of mayonnaise with salt, pepper, paprika and chicken seasoning and brush the turkey inside and out. Now it needs to be stuffed. I take sour apples and prunes cut into 8 pieces. Firstly, I love baked apples, and secondly, they help keep the turkey juicy. There are people who stuff their turkey with rice or bread stuffings, but these stuffings just suck all the juiciness out of the meat. When the turkey is stuffed, add the onion, a head of garlic, sprigs of rosemary and sage and 1 glass of wine to the bowl, cut into several pieces.

After this, wrap everything very well with foil and place the bird in the oven.

An hour before the turkey should be ready, remove the foil from the dishes, scoop out the broth with a small cup or ladle so that about 2-3 cm of it remains in the dish (you can not pour out the broth, but strain it and make a gravy for the bird from it) , raise the oven temperature to 190* and let the nice crust bake.

Serve and don’t forget to take a great photo, like I forgot this year! Bon appetit! Serving turkey meat is very tasty with cranberry sauce and jam, the recipe for which I will also post soon.

Turkey wings in the oven - a simple recipe

Simple, but tasteful. Baking poultry in the oven is always justified because the meat comes out incredibly juicy. Thanks to mayonnaise, the wings will be covered with a beautiful golden crust, and the inside will be soft and juicy.

Take:

• Turkey wings – 500 gr.
• Mayonnaise – 50 gr.
• Spicy adjika - the same amount.
• Olive oil - spoon.
• Seasoning for chicken - a pinch.

How to cook:

1. Wash the wings, dry with a towel, and pour in the marinade.
2. To make the marinade, put mayonnaise, adjika in any container, add oil, add seasonings (take any mixture in a bag to suit your taste). Mash the mixture thoroughly.
3. Stir the turkey to distribute the marinade over the wings.
4. Place in a baking bag or place on a baking sheet.
5. If cooking on a baking sheet, cover it with a sheet of foil. Fasten the sleeve securely and pierce it in several places to allow steam to escape.
6. Send the dish to bake at 200 o C.
7. After half an hour, cut the bag. Continue cooking in the oven for another 20 minutes.

Turkey wing in foil with sour cream sauce

A festive version of cooking wings. The recipe is suitable for baking under foil or in a sleeve. The highlight will be the pineapples, which add some sweetness to the meat, and the sour cream will add creaminess.

We take:

• Turkey wings – 400 gr.
• Sour cream – 150 gr.
• Water – 100 ml.
• Pineapples – 60-80 gr.
• Oregano, coriander, paprika - ½ small spoon each.
• Pepper, salt.

If desired, pineapples can be omitted, as I did.

Step-by-step preparation:

Wash the wings and dry with a napkin. Spread generously with sour cream. Sprinkle with herbs and spices and rub into the meat.

Place the preparations in an oiled form, place pieces of pineapple between them, if you decide to take them. I missed this moment.

Make sour cream filling.

To do this, add sour cream diluted with water.

Cover the pan with a sheet of foil and seal the edges.

Cook at 190-200 o C for an hour. 10 minutes before the timer signal, remove the foil so that a golden brown crust appears on the wings.

Cooking tips

The turkey drumstick has a thin, flat bone that looks like a hard ribbon.

Pay attention to this and remove it before serving the turkey meat.

A turkey drumstick is similar in appearance to the wing portion (shoulder) of a turkey. But the drumstick tastes more tender, delicate, jelly-like. The drumstick meat resembles the taste of excellent Soviet chicken or duck. Very interesting meat.

You can cook it in the same way as chicken, duck, or pork knuckle. Just keep in mind that each drumstick weighs about 780-800 g, and its length is 26-28 cm. That is, a turkey drumstick will not fit into a medium-sized frying pan, and it will not fit into every pan. Therefore, if you cook it whole, without chopping or separating the meat from the bone, then the best option is to bake it in a large form (or in foil or a baking bag, placing it on a baking sheet).

Other turkey recipes

Turkey fillet in sour cream;

Braised turkey wing (shoulder);

Herb Turkey in Foil;

Pie with mushrooms and turkey (quiche).

Try it, you won't regret it!

Turkey fillet with stewed rice soaked in vegetable and meat juices

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Turkey with bacon and citruses

To give the oil more flavor, chop the herbs into it and grate the zest.

You will need:
1 turkey, 200 g bacon, 1 lemon, 2 oranges, 1 onion, rosemary, 30 ml olive oil, 200 g butter.
Preparation:

Rinse the turkey and stuff it with flavored butter under the skin all over. Coat the top of the carcass with the remaining oil and roll in spices, and then put it in the refrigerator for half an hour. Place citrus and onion halves in the cavity of the bird, and rosemary there too.

Bake the turkey at 180 degrees for half an hour, then cover with foil and bake for another hour. Remove the foil, cover the turkey with thin slices of bacon and return to the oven until golden brown.

How to bake turkey wings with potatoes in the sleeve

If you are looking for recipes for a holiday menu, choose this method of preparing wings. The potatoes will be well soaked in turkey fat, the aroma of seasonings, and sour cream sauce. The dish will turn out appetizing and beautiful.

Compound:

• Potatoes – 700 gr.
• Wings – 500 gr.
• Hard cheese – 80 gr.
• Garlic – 4 cloves.
• Bulb.
• Sour cream – 60 gr.
• Sunflower oil – 1-2 tablespoons.
• Water – 100 ml.
• Pepper, salt.

How to bake:

1. Rub the shoulder part of the bird with a mixture of pepper and salt and crushed garlic. Leave for half an hour so that the meat is saturated with garlic aroma.
2. Peel the potato tubers and divide into thin slices. Immediately add salt, sprinkle with pepper, mix well.
3. Chop the onion into half rings. Grate a piece of cheese with coarse shavings.
4. Dilute the sour cream with water, stir the sauce, add a little salt.
5. Generously grease the bottom of an ovenproof dish with oil. Make a potato layer. Sprinkle it with onion rings.
6. Place the wings on the vegetable bed.
7. Drizzle the dish with sour cream dressing. Cover with foil and seal the edges.
8. Place the mold in the oven, preheated to 180 o C.
9. Cook for approximately 40 minutes. After removing the foil, sprinkle the top with cheese crumbs. Bake the dish for another 20 minutes, but without foil. The readiness of the wings with potatoes will be indicated by the beautiful cheese crust that will appear on top.