Turkey breast is one of the easier to process meats. It is enough to marinate them beforehand or rub them well with spices to enjoy their excellent aroma after frying or baking. Turkey is prepared very quickly and after cooling, it can be added to salads, appetizers or used as sausage for sandwiches.
How to season turkey breast?
Turkey breast can be seasoned with marjoram, salt and pepper. For the cooked version, it is good to reach for the bay leaf and allspice, and for the baked version – honey, cranberry or rosemary. We will give the meat a unique taste with the help of lemon juice, turmeric and ginger. Turkey is the kind of ingredient with which we can experiment with spices to create new flavor compositions. By contrast, marinating turkey breast in yogurt or buttermilk will make the meat tender and juicy
Turkey fillet – recipe
- Turkey fillet
- Ground sweet pepper
- Dried Provence herbs
- 1-2 garlic cloves
Wash the fillet, cut into portions and dry thoroughly. Then rub with spices (do not salt). Warm up the frying pan without fat. We put seasoned meat. Fry for about 1 min on one side, then turn over and fry again (frying closes the pores of meat).
We put garlic cut in half, cover and fry until the meat is cooked.
Cooked turkey breast
To cook turkey breasts you will need: turkey breast pieces, Italian, bay leaf, marjoram, salt and pepper.
Just like cooking chicken, put the meat in a pan and pour cold water. We also add Italian spices (in whole or in pieces), bay leaf and marjoram to the water. The whole cook, from the moment the water boils, about 1-1.5 hours. Season with salt and pepper at the end. Ready!
You can also cook turkey as whole.
Squeeze garlic cloves in a juicer and mix with soft butter. Lubricate the turkey (from the inside and the outside), leave 2-3 tablespoons of butter for filling.
Peel the apples and slice them. Cut prunes into smaller pieces. Add the remaining butter, cumin and rosemary, season with salt and pepper to taste, mix. Then fill the turkey with the stuffing prepared this way.
Heat the oven to 160 * C. Pour a glass of water on the baking tray where you will bake the turkey, then put the meat and close the oven.
Turkey on a diet
The list of advantages of turkey meat is long: it has a high nutritional value, is relatively low in calories, and at the same time filling, tasty, inexpensive and easily available. In the dietetic ranking, he undeniably wins with other types of meat, including popular chicken.
Turkey breast (without skin) is the leanest meat, and at the same time a good source of niacin, selenium, vitamins B6 and B12, as well as zinc. It has recently been proven that vitamin B6 deficiency can effectively hinder slimming, and selenium is involved in the metabolism of thyroid hormones responsible for the metabolic rate. That is why in most slimming diets the only recommended meat is turkey breast.
A 200-gram turkey breast cutlet is only 160 cal. The same chicken cutlet has over 200 cal, and pork – 260 cal.