Turkey in a pot: subtleties of cooking. How to cook turkey in a pot in the oven, turkey with potatoes in the oven

Turkey in a pot in the oven - basic cooking principles

You can use any part of the bird to cook turkey in a pot, but it is better to use breast or fillet, as it is easier to cut into small pieces.

Turkey has virtually no fat, so the meat often turns out dry. This can be easily corrected with a marinade made from lemon juice, sour cream or mayonnaise. Marinate the turkey for at least half an hour. Before cooking, rinse the meat so that the marinade does not burn.

To make the meat soft and tender, lightly beat it and wrap it in cling film.

Turkey meat can be combined with almost any set of spices, so feel free to experiment.

Turkey is cooked in pots with vegetables, mushrooms, cereals, or simply stewed with spices.

The meat is placed in pots raw, or after frying it until half cooked.

Turkey fillet with mushrooms and herbs.

A wonderful, aromatic dish that will saturate the body and give only positive impressions. A huge plus is the speed of preparation. To bake a turkey in pots in the oven you will need (for 4 vessels):

• Poultry fillet – 700 gr.;
• Fresh champignons – 350 gr.;
• Potatoes – 5-6 tubers;
• Carrots – 2 pcs.;
• Onions – 1 pc.;
• Sour cream – 250 ml;
• Rosemary, bay leaf, pepper, salt.

Cut the potatoes into large cubes, chop the carrots into thin strips.

Peel the onion and cut into half rings. Remove a thin layer of skin from the mushroom caps, rinse, and cut into slices.

Wash the poultry meat, remove the films, cut into pieces (about 3*3 cm).

Mix the prepared ingredients in a large bowl. In a separate container, combine sour cream with spices and salt. Mix the resulting mixture with the remaining ingredients.

Place one laurel leaf at the bottom of each pot and distribute the mixture evenly into the vessels. Cover the pots with lids or foil and place on the middle shelf of the oven. Baking temperature 180-190 degrees, cooking time 1-1.5 hours.

Benefits of Turkey Meat

Turkey meat does not cause allergies, and the amount of vitamins it contains significantly exceeds the entire vitamin complex of chicken meat. And, of course, turkey protein is much easier to digest than chicken protein. There are many countries where turkey is the national bird and an indispensable attribute of the holiday table. Unfortunately, our housewives, due to a huge number of stereotypes, prefer other types of meat. Perhaps the only drawback when cooking turkey meat (although this is a controversial issue) is its large size. But this is more of a stage that needs to be overcome in order to prepare an appetizing dish, rather than a reason why you should give preference to another type of meat. Nowadays you can buy a turkey in any supermarket, and related products can be found in the kitchen of any self-respecting housewife. turkeys are distinguished by their simplicity and unpretentiousness, they do not take much effort and time, and the resulting result will exceed the expectations of even the most demanding people!

Country Turkey Dish

Turkey in pots with potatoes and mushrooms is so tasty that your guests and family members will eat it up in no time! Previously, this dish was prepared in the oven. Our roast will taste just as good!

Ingredients:

• turkey fillet – 0.8 kg;
• potato root vegetables - 7 pieces;
• onion - 2 heads;
• mushrooms (preferably champignons) – 10-11 pieces;
• cheese – 150 g;
• mayonnaise – 150 ml;
• laurel leaves – 4 pieces;
• unflavored vegetable oil;
• salt;
• boiled water;
• black pepper.

Preparation:

1. Wash the turkey fillet and dry it.
2. Cut the turkey into small pieces.
3. Wash the champignons, dry them thoroughly and chop them into thin slices.
4. Heat unflavored vegetable oil in a frying pan and add the mushrooms.
5. Lightly fry them until they are beautifully golden brown.
6. Peel the onions and potato roots.
7. Cut the potatoes into small cubes.
8. Chop the onion into thin rings.
9. Add a teaspoon of unflavored vegetable oil into the pots.
10. Place turkey fillets in them.
11. Then we distribute the onion.
12. The next layer is potato.
13. Place fried mushrooms on top.
14. Add laurel leaves, salt, and black pepper to the pots.
15. Pour in filtered water. It should take up about half the pot.
16. Let's grate the cheese.
17. Sprinkle cheese shavings over all ingredients.
18. Place mayonnaise on top.
19. Let's close the pots.
20. Let's put them in a cold oven.
21. We heat it to a temperature of one hundred and eighty degrees.
22. Simmer the roast for 50-60 minutes.
23. Then remove the lids and simmer the dish for a few more minutes until the top is browned.
24. Garnish the finished roast with chopped herbs.

• Goose in the oven with buckwheat and mushrooms
• Goose in the oven in foil with potatoes: baking recipes

Diet recipe with vegetables

This dish is not only tasty, but also low in calories, filled with vitamins and nutrients. Required list of products (to fill 6 peas):

• Turkey thigh fillet – 800 gr.;
• Potatoes – 300g;
• Large carrots – 1 pc.;
• Sweet bell pepper – 2 pcs. (preferably different colors);
• 1 onion;
• Cream – 150 ml;
• Cheese – 100 gr.;
• Salt, spices to taste.

Cut the turkey meat into cubes, place it on the bottom of the pots, add salt and add some spices.

Place peeled, sliced ​​potatoes in the next layer.

Wash the vegetables thoroughly, peel and prepare as follows: chop the carrots into thin slices, and chop the onion and pepper into strips. You can lay them in a layer on raw potatoes, they will still be stewed in cream, they will become tender and soft. You can also pre-fry vegetables in vegetable oil, but then the calorie content of the dish will increase.

Mix cream with warm boiled water in a ratio of 1 to 1, pour into pots.

The dish must be cooked in the oven at a temperature of 180-190 degrees for about 45-50 minutes. 10-15 minutes before the end of cooking, pour grated cheese into a clay dish.

If you wish, you can add aromatic fresh or dried herbs to the rest of the ingredients before baking, then it will acquire piquant notes.

We hope that you liked this recipe for turkey in a pot in the oven with vegetables; we also have material on our website on how to bake turkey with zucchini.

Homemade fish and zucchini in a slow cooker

Category: Cooking in a slow cooker Fish and seafood dishes in a slow cooker Fish dishes in a slow cooker

Perhaps for some this combination of products is quite ordinary. Until today, this combination was very strange for me. That is why for a long time I “avoided” this recipe from the book “Dishes from eggplants, zucchini and squash” (edited by N. E. Putyatinskaya). It turns out - in vain! The products match perfectly. The dish turned out very tender, juicy, dietary and tasty. But I had one deviation from the recipe. The book suggests cooking the dish in pots. I cooked it in one large “pot” called a multicooker.

Turkey with potatoes in the oven Chanakhi

Ingredients:

• khmeli-suneli;
• eggplant;
• salt;
• turkey thigh fillet – 300 g;
• ground pepper;
• two cloves of garlic;
• frozen young beans – 150 g;
• two fresh tomatoes;
• three potatoes;
• bulb;
• carrot.

Cooking method

1. Peel the garlic cloves and finely chop them. Place green beans in pots and sprinkle with chopped garlic and lightly salt.

2. Cut the eggplant into small cubes, add salt and leave for half an hour, then rinse, squeeze and place in pots. Season with suneli hops.

3. Cut the turkey fillet into pieces and place on top of the eggplants. Season with pepper and salt.

4. Peel and wash the potatoes and carrots. Chop the potatoes into cubes and the carrots into thin strips. Place vegetables in pots.

5. Cut the tomatoes into circles and put them in pots. Pour about a third of a glass of vegetable or meat broth into each. Cover with lids and bake for two hours in the oven at 150 C. Mix the finished dish and sprinkle with finely chopped cilantro.

Roast in pots Autumn surprise

Category: Hot dishes Hot dishes in pots

...Here comes the golden autumn, pleasing with the colorful leaves... A cool breeze sways and gently plucks fluttering leaves from the trees... Bright asters and terry marigolds exuding a lush aroma, tenderly snuggling together as if performing their last AUTUMN TANGO, gracefully flaunt on the empty flowerbeds ... Tireless drops of rain monotonously knock on the gray windows, and the house is warm and cozy... The smell of roast simmering in clay pots spreads through the rooms... Come to the light and try an unusual aromatic hot roast with a golden cheese crust, under which a pleasant surprise awaits you...

Turkey in sour cream

Serve potatoes, rice or vegetables as a side dish.

You will need:
1 turkey, 0.5 cups of sour cream, 4 tbsp.
soy sauce, 4 tbsp. Dijon mustard, spices. Preparation:

Divide the turkey into small pieces and marinate in sour cream with soy sauce, mustard and spices. Leave it in the refrigerator overnight, put it in a mold along with the marinade and bake for 1.5-2 hours at 180 degrees under foil.

Useful tips

It is better to take turkey fillet chilled rather than frozen. Since in the second case half of the weight will be frozen water. To determine whether the meat has been frozen, you need to press on it. It should be elastic and resilient.

To make the dish as spicy and tasty as possible, add more of your favorite spices. Don’t be afraid to experiment, because how else do real culinary masterpieces appear?

If you add more liquid to the pots, the meat will be incredibly juicy

And it doesn’t matter what kind of liquid it is: water, broth, sour cream, cream, mayonnaise or anything else.

Be sure to cook turkey in pots for yourself and your loved ones. It is very tasty and quite simple, but at the same time unusual. The ingredients are simple and affordable, so you can find them even in the village.

Choucroute in Alsatian

Category: Hot dishes Meat dishes Hot pork dishes

Choucroute is an iconic dish for the cuisine of the Alsace region, over whose ownership France and Germany have had a centuries-long dispute. The word “choukrout” itself - choucroute - is a tracing-paper from the German sauerkraut, in our language - sauerkraut. However, when they say “choucrout”, in Alsace and in France in general they mean, first of all, choucroute garnie, that is, choucroute, supplemented with various tasty things. Usually this is meat, primarily pork. Of course, shukrut is a hearty, high-calorie dish, that is, primarily for winter, but you can serve it at other times of the year, if it is not very hot (information from the Internet). As is usually the case, there is no single correct recipe for shukrut; everyone prepares it in their own way. A festive choucroute in Alsace can include up to 20 different types of meat and sausages, but two or three are enough for an everyday dish. I have a recipe of 5 types of meat products.

Sauerkraut Knuckle Brisket Bacon Sausages Vegetable oil Potatoes Dry white wine Broth Allspice Juniper Cloves Pepper mixture Salt Onion Garlic Apple Greens

Turkey in pots with rice

• 320 g turkey fillet;
• 1 onion;
• 230 g sweet pepper;
• 1 carrot;
• 1 stalk of celery;
• 3 branches of dill;
• 120 g rice;
• 2 bay leaves.

Cooking time: 1 hour and 50 minutes.

Calorie content – ​​92 kcal.

How to cook:

1. Wash the fillet, trim off the fat, if any, and place the whole fillet in a saucepan;
2. Fill it with water and put it on the stove;
3. Bring to a boil and cook for forty minutes;
4. Peel the onion, wash it and cut it into feathers;
5. Peel and wash the carrots, cut into strips;
6. Wash the celery, peel and cut into rings;
7. Pour the onion and celery into the frying pan, and, in turn, put it on the stove;
8. Warm up the vegetables a little, never adding oil;
9. Cool the breast in the broth so that it remains juicy;
10. Then remove it from it and be sure to strain it;
11. Place the vegetables in a saucepan, pour a little broth into it;
12. Add bay leaves and spices, stir;
13. Remove the pan to gas and cook for twenty minutes;
14. Remove the finished vegetables, add the washed rice and cook until done;
15. Cut the turkey into cubes and place in pots;
16. Next, put vegetables on the meat, then rice and pour the rest of the broth over everything;
17. Place in the oven, heat it to 180 Celsius and cook for ten minutes.

Pots with Turkey and Potatoes

When you need to cook something new and tasty, our project ProDuhovku.ru is always ready to help! An excellent recipe for turkey in a pot in the oven, we are sure that many will like it, and this dish will become a frequent guest on your table. Ingredients:

• Turkey breast – 600 gr.;
• Onion – 1 head;
• Carrots – 1 pc.;
• Pickled cucumber – 1-2 pcs.;
• Potatoes – 5-6 pcs.;
• Cucumber brine – 100 ml;
• Ground black pepper, salt.

Poultry fillet, cut into cubes or strips, must be fried in a frying pan in a small amount of vegetable oil until a light golden crust appears.

Carrots, onions, cucumbers need to be finely chopped into pieces with a knife. Rinse the potatoes in cold water, remove the skin, and cut into slices.

In a saucepan, combine 100 ml of cucumber brine with salt, spices, and a glass of warm boiled water.

Place all prepared ingredients in pots, pour in the resulting sauce, and cover with lids.

You can use foil instead of lids, or cover the pots with puff pastry.

Pots with turkey should stay in the oven for about 45-60 minutes at a temperature of 180°C.

Turkey baked in cream

Portions of turkey work best for this recipe.

You will need:
1 kg of turkey, 100 ml of 30% cream, 3 cloves of garlic, 20 g of rosemary, spices.
Preparation:

Stuff the turkey pieces with garlic slices and rub with spices. Place them in a mold, brush with cream and bake for 15 minutes at 220 degrees. Turn the bird over, brush with the remaining cream and bake again until golden. Then add rosemary sprigs, cover the pan with foil, reduce the temperature to 180 degrees and leave the bird in the oven for an hour.

Roast Turkey with Potatoes

• 250 g mushrooms;
• 650 g turkey fillet;
• 30 ml sour cream;
• 1 carrot;
• 550 g potatoes;
• 1 onion;
• 10 pcs black peppercorns;
• 2 slices of garlic;
• 120 g parmesan;
• 40 ml olive oil;
• 6 branches of dill;
• 7 branches of parsley.

Cooking time : 2 hours and 25 minutes.

Calorie content – ​​106 kcal.

How to cook:

1. Peel the carrots, rinse them and grate them;
2. Rinse the dill and parsley, finely chop all the greens;
3. Add spices to taste and stir;
4. Peel the onion, wash it and cut it into small cubes;
5. Pour oil into a frying pan and heat it;
6. Add onion, simmer until soft;
7. Add carrots, dill and parsley to it, cook for a quarter of an hour;
8. Peel the potatoes, cut into cubes and place in a bowl, add water;
9. Rinse root vegetables well to remove starch and set aside;
10. Wash the meat, cut into cubes the size of potatoes;
11. Peel and chop the mushrooms too;
12. Add spices to potatoes, mushrooms and even meat;
13. First put the meat in the pots, then the contents of the frying pan, a few peppercorns and mushrooms with potatoes;
14. Dilute sour cream with water until you get a liquid like milk;
15. Peel the garlic and put it under a press and then add it to the sour cream;
16. Add spices, stir and distribute the liquid among the pots;
17. Bake the contents of the pots for one hour at 200 Celsius;
18. During this time, grate the cheese and after an hour, sprinkle the dish with cheese.

Poultry meat with buckwheat in pots

Ingredients for preparation (calculated to fill 2 vessels):

• Turkey fillet – 400 gr.;
• Onion – 1 head;
• Sour cream – 4 tbsp. spoons;
• Milk – 50 ml;
• Mayonnaise – 1 tbsp. spoon;
• Buckwheat – 1 cup;
• Ground black pepper;
• Garlic – 1 clove;
• Salt.

Rinse the buckwheat thoroughly in cold water through a sieve, wait until the water has completely drained. Then lightly fry the cereal in a dry frying pan (for 5-7 minutes), stirring constantly with a wooden spatula.

Pour 2 cups of water into a small saucepan, add buckwheat, bring to a boil. Then reduce the heat, cover with a lid, and cook for 12-15 minutes.

Cut the poultry fillet into small pieces, chop the peeled onion into thin half rings. These ingredients must be fried with salt, ground pepper in a small amount of vegetable oil until a light golden hue appears.

Place meat and cereal in equal parts in pots, add 2 tbsp to each. spoons of milk.

Mix sour cream with mayonnaise, salt, pepper, chopped garlic. Add the resulting sauce to the pots.

Place the clay vessels covered with lids in the oven, cook the dish at 180°C for 30-40 minutes.