Turkey is a bird that has been undeservedly ignored in domestic cooking.
There is only one explanation for this - the bird is capricious, and it is not easy to grow it.
Perhaps that is why the carcasses of these birds, or ground meat, do not visit our kitchens so often.
If you are fortunate enough to purchase such products, then with the intricacies of cooking it is worth getting to know a little.
Turkey is a large bird with relatively stiff meat. Dishes from it should be stewed, or cooked from minced meat.
Turkey cutlets - general principles of cooking
• Prepare meatballs from turkey minced meat in more than one way. They are fried in a pan, baked in the oven or steamed. In a slow cooker with such cutlets, you can not only easily, but also quickly cook a whole dinner.
• When preparing the cutlet mass, the turkey flesh is twisted with a meat grinder or interrupted with any home processor. In chopped meatballs, turkey is cut with a knife as finely as possible. For faster cooking, minced meat from turkey pulp is bought ready-made.
• Vegetables, eggs, sour cream, bread, oatmeal or boiled cereals (rice) are added to the cutlet mass, depending on the recipe.
• Often turkey cutlets are cooked with a filling. In this quality, boiled vegetables or fried mushrooms are suitable.
• Turkey cutlets are best cooked in sauce or gravy. The meat of this part of the carcass is still dry for cutlets.
• Garnish for turkey cutlets served with potatoes, cereals or pasta. They combine well with both fresh and pickled vegetables.
Minced meat cutlets with mushroom filling
Ingredients:
• ground turkey meat - 500 grams;
• 200 gr. champignons;
• 50 gr. sour cream;
• a small (50 gr.) Slice of loaf;
• 100 ml of milk;
• white breadcrumbs for breading.
Cooking method:
1. Baton pour milk for 7 minutes. Remove the crust and squeeze out excess fluid well.
2. Mix the soaked loaf with minced meat. Lightly salt, add ground pepper to your taste and mix well.
3. Cut the washed mushrooms into small slices. Put the mushrooms in a dry frying pan and stew in your own juice for a quarter of an hour. Be sure to cover the pan and occasionally stir the mushrooms.
4. Add sour cream and salt. Stir slowly and continue cooking with a little heat. After 10 minutes, turn off the heat and cool the mushroom filling.
5. From the cutlet mass, form a suitable size cake. Put on each spoonful of filling and gently pinch the edges. Give the workpieces a round shape and bread.
6. Melt the butter in a frying pan with very little heat. Add temperature and warm it well. Put the breaded cutlets in the oil and fry until tender.
"Fantasy" - original turkey cutlets with filling
Ingredients:
• turkey fillet - 500 gr.;
• 400 gr. vegetable mixture (frozen);
• one onion;
• raw chicken egg;
• 100 gr. pulp of a white loaf;
• bread crumbs wheat;
• 50 ml of low-fat milk.
Cooking method:
1. Rinse the pulp and rinse thoroughly with your hands, rinse with water. Cut into small pieces and twist the meat in a meat grinder.
2. In milk, soak the pulp of the loaf (without crusts) for 10 minutes. Remove and wring out moisture with your hands.
3. Transfer the bread to the minced meat, add the grated onion. To taste, put ground pepper, salt with fine salt and knead well.
4. Dip frozen vegetables in boiling, very slightly salted water and boil over medium heat for 7 minutes. Throw the vegetable mixture into a colander and strain the whole broth well.
5. From the cutlet mass, form cakes of centimeter thickness. In the middle of each workpiece, lay the vegetables and fasten the edges so that the filling looks a little.
6. Bread the cutlet in the breadcrumbs and fry in vegetable oil.
Fried "Spicy meatballs" of turkey minced meat
Ingredients:
• minced turkey - 800 gr.;
• two tablespoons of sour cream 15%;
• 4 table. spoons of semolina;
• four branches of green dill;
• two teaspoons of mild mustard;
• 1 chicken fresh egg;
• granulated sugar - 2 tsp.
Cooking method:
1. Put turkey minced meat in a bowl. Add semolina, sugar, ground pepper. Mix sour cream with mustard, salt and send the mixture to the minced meat. Insert a raw egg and knead thoroughly.
2. At the dill, cut the stems, chop finely. Add chopped greens to the cutlet mass and stir well again.
3. On a small fire, heat a thick-walled pan with sunflower oil. Pound the minced meat with a large spoon and dip it into the oil.
4. Fry the patties to a deep blush on each side. Usually 3 minutes is enough.
5. As all cutlets are fried, transfer them to a deep saucepan or pot. Pour in some water and simmer, lidding for 10 minutes at minimum heat.
Baked turkey cutlets with cabbage in tomato sauce
Ingredients:
• 450 gr. turkey pulp (boneless);
• 200 gr. white cabbage;
• two small carrots;
• two onion heads;
• 150 gr. semolina.
For gravy:
• a teaspoon of thick tomato;
• one and a half tablespoons of white flour;
• leaf of lavrushka;
• butter, natural butter - 75 gr.
Cooking method:
1. Wash the turkey thoroughly and twist in a meat grinder with cabbage, carrots and onions. Add semolina, slightly add salt and pepper. Stir the mixture well and let stand for 15 minutes.
2. Form moistened hands with moistened hands and place them on a greased baking sheet. Do not put cutlets close to each other. There should be a small distance between them.
3. Preheat the oven to 200 degrees and place the frypot in it for 20 minutes.
4. Five minutes before cooking, pour plenty of water over the melted butter. If the oven is equipped with a grill, turn it on.
5. In a small saucepan over medium heat, dissolve the oil. Add flour and stir well so that there are no lumps.
6. Dilute the tomato paste in one and a half glasses of water and pour into the saucepan. Stir and continue to cook, achieving thickening of gravy.
7. Put the baked meatballs in a deep pan, pour the gravy and dip the lavrushka (1 sheet) into it. Pepper, salt to taste. You can add a mixture of "Spices for poultry." Cover the container with a lid and simmer for 5 minutes in the gravy.
"Solar cutlets" from turkey minced meat with pumpkin in a double boiler
Ingredients:
• 600 gr. turkey (minced meat);
• 100 gr. oatmeal "Hercules";
• 300 gr. pumpkin pulp;
• two medium onions.
Cooking method:
1. You can take the purchased stuffing or cook it yourself. Any part of the carcass will do, but it’s better if you take the breast and thigh.
2. Twist the pumpkin pulp together with onions in a meat grinder and transfer to ground turkey meat. Stir the mixture well and add oatmeal to it. If the cutlet mass is slightly liquid, put some more oatmeal. You can also remove the minced meat for half an hour in the refrigerator.
3. Take the workpieces out of the minced meat, place in a double boiler and cook for about half an hour.
Chopped turkey cutlets with rice
Ingredients:
• turkey fillet - 550 grams;
• egg;
• one and a half glasses of round-grain rice;
• one bell pepper;
• a little young dill.
Cooking method:
1. Sort, rinse the rice well and boil until half cooked. Put the groats in slightly salted boiling water. Then turn down the heat and bring to the desired state. Discard the rice in a colander and refrigerate. Rinse after boiling optional.
2. Cut the pulp of sweet pepper into small slices and mix with chilled rice. Add the turkey pulp chopped as small as possible, insert the egg and put the chopped dill. Sprinkle the chopped meat with ground black pepper, and, adding, mix thoroughly.
3. In a pan, bake vegetable fat (olive or sunflower oil). Put the minced meat in the oil with a spoon, smooth it slightly and fry for about 6 minutes, with medium heating. Then flip over, cover the pan and fry for another five minutes.
4. Serve hot with a vegetable side dish.
Nests with turkey minced meat patty - quick dinner in a slow cooker
Ingredients:
• pasta "nests" - 8 pieces;
• a pound of turkey meat;
• 20% sour cream - 100 grams;
• two tablespoons of ketchup;
• 70 grams of mild hard cheese;
• large onion head.
Cooking method:
1. Grate larger onions in a bowl with minced meat. Add ground pepper, add salt and mix well.
2. Lubricate the cooking pot of the multicooker with plenty of oil and place the pasta on the bottom.
3. Pour in water. She should cover the "nests" only half.
4. In the center of each "nest" put a ball of cutlet mass and slightly flatten with your hand or a spoon.
5. Lubricate the turkey cutlets with sour cream mixed with ketchup. Sprinkle each "nest" with coarsely grated cheese.
6. On the processor, set the option “Baking” for 30 minutes. and run the execution.
7. Serve hot.
Turkey cutlets with apple, bacon
Ingredients:
• turkey pulp - 600 gr. (breast);
• medium sized onion;
• one apple, preferably sweet and sour;
• raw chicken egg;
• bacon strips - 8 pcs.
Cooking method:
1. Thoroughly wash the flesh of a young turkey, dry it and grind it in a meat grinder or using a home processor (combine, blender).
2. Rub the apple and onion into the minced meat with a coarse grater. Add raw chicken egg, ground pepper, mix and add salt.
3. From the cutlet mass, form eight identical oblong shaped semi-finished products. Wrap each strips of bacon and sauté over low heat in vegetable oil. Dip cutlets only in well-heated oil so that they quickly brown. Fry each side for no longer than 10 minutes.
4. Serve hot with mashed potatoes. You can serve fresh or pickled vegetables as a side dish.
Minced meat cutlets - tricks and tips
• If you add potato starch to the turkey minced meat from minced meat, meatballs will be better chopped and not stick to each other.
• Semi-finished products from too dense meat can fall apart during formation. To prevent this, knead the cutlet mass well again. Then slightly beat her on the table.
• If the semi-finished products are first dipped in an egg and only then breaded, the dish will turn out juicier.
• It is recommended to brew turkey minced meat patties in flour or white breadcrumbs. In this case, the crust is more tender.
• If grated ginger or nutmeg is added to the cutlet mass, the specific smell of roasted turkey will not be felt.
• If cutlets are stuck to a pan, remove it from the heat, and try to turn over the semi-finished products after two minutes.
• Turkey cutlets are usually made large enough. If the children refuse to eat them, you can make an original serving. You will need fresh soft bagels, turkey cutlets and eggs. Add the dish with green onions and canned peas. Cut the bagel with a very sharp knife from the end into two halves. We lay the obtained forms on large flat plates. In the middle we put the patty, on top of it a spoonful of peas, and the third "floor" fried fried eggs. From the bagel we spread the "rays" to the edges of the plate with the feathers of the onion. You can draw part of the "rays" with non-sharp ketchup.
