Traditional recipes

Baked turkey pulp

Baked turkey pulp

It is definitely a dish for which you have to arm yourself with patience and a lot of will to resist the enticing smell that comes from the oven.

I marinated the legs in the evening. I seasoned them, I added a few cloves of crushed garlic, sliced ​​ginger, dried rosemary, oil, wine and a little soy sauce. I put them in a bag and -I left until the next day.

Put a little oil in a pan, place the thighs together with the marinade in the bag. Add green rosemary, round carrots and enough water to cook for almost two hours in the oven.

Cover the tray with an aluminum foil and put them in the hot oven. After an hour, remove the foil so that the thighs turn brown.

The result was a delight, so I promise to do more.


I. The pulp is grown on the skin side and seasoned well on all sides with salt, ground pepper and coriander. Place in a yena bowl sprinkled with a little olive oil and add the onion, leek and chopped hot pepper slices. Sprinkle well with wine then put in the oven heated to 160 degrees for about 40-50 minutes.

Turkey pulp ready to bake

II. Remove the tray from the oven and turn the pulp upside down. Pour the tomato sauce and mustard teaspoons on top and mix well with the wine and tomatoes in the pan until it becomes a creamy sauce. Grease the meat well with the sauce from the tray and put it back in the oven for another 30 minutes, then remove it and turn the pulp upside down, leaving it in the oven for another 10-20 minutes.

III. The meat is checked if it is well done and penetrated everywhere, the turkey meat is not good in the blood & # 8221.

IV. Serve with mashed potatoes and carrots with green onions and tray sauce.

Baked turkey with puree

V. Go next to the puree and some donuts in vinegar or pickles and possibly a glass of wine.


Baked turkey pulp

A well-roasted steak, strongly seasoned with rosemary and wrapped in a blanket of bacon, which does not let it dry in the oven. It will be ready without too much effort and can be the main course for any lunch or dinner.

Wash the turkey pulp and wipe it with a kitchen towel. Season the meat with salt, pepper and rosemary and place it in a heat-resistant dish. Pour the wine next to the pulp.

Cut the garlic cloves into 2-3 parts, the bacon into thin slices and put them in a bowl over the turkey pulp.

To make sure you eat a juicy steak, add a cup of water.

Leave in the oven over medium heat for an hour and a half.

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Baked turkey pulp

A well-roasted steak, strongly seasoned with rosemary and wrapped in a blanket of bacon, which does not let it dry in the oven. It will be ready without too much effort and can be the main course for any lunch or dinner.

Wash the turkey pulp and wipe it with a kitchen towel. Season the meat with salt, pepper and rosemary and place it in a heat-resistant dish. Pour the wine next to the pulp.

Cut the garlic cloves into 2-3 parts, the bacon into thin slices and put them in a bowl over the turkey pulp.

To make sure you eat a juicy steak, add a cup of water.

Leave in the oven over medium heat for an hour and a half.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Turkey leg with baked vegetables

The turkey legs are cut with a knife and placed in a heat-resistant dish greased with olive oil.

Sprinkle with salt and pepper.

Onions are cut into small pieces and sprinkled over the thighs.

Add the sliced ​​carrot.

Finely chopped peppers are added to the other vegetables.

Top with mushrooms, peeled tomatoes, finely sliced ​​garlic and white wine.

Cover with a lid and place in the preheated oven at 200 degrees for 1.5 hours.


Ingredients Whole turkey in the oven with quince

  • 1 whole turkey, mine weighed 3.8 kilograms
  • for brine: 6 liters of water, 6 tablespoons (240 grams) of coarse salt, 1 teaspoon black peppercorns, 1 chopped onion, 3 cloves garlic, 2 bay leaves
  • 1 large quince or 2 smaller ones
  • 1 whole onion
  • 1 tablespoon oil
  • 3 rosemary twigs
  • 4 teaspoons quince (if you can't find one to buy, you can make it at home, you have a recipe here)
  • 2 teaspoons dijon mustard
  • 1 tablespoon grated coarse salt
  • 1 teaspoon ground black pepper

Baked whole turkey with quince, video recipe

Baked whole turkey with quince, recipe in text format (printable):

Preliminary preparation of turkey

1. For this recipe we will use a whole turkey. If you bought it frozen, defrost it slowly in the refrigerator, the process can take up to 48 hours for a large turkey. Another way to defrost the turkey would be with the dedicated function of a steam oven (I have such an oven, I had to repeat the defrost function 3 times & # 8211 which means 90 minutes in total & # 8211 because a 3.8 kg turkey to thaw completely). Carefully clean the turkey of any traces of feathers on the skin and intestines inside.

Baked whole turkey, brine

The brine will not only give the bird a taste, but it will also give it a lot of tenderness. This process takes some time, so it is good to carefully calculate the time we start working, correlating it with the serving of turkey steak.

1. Choose a pot / bowl large enough to fit the whole turkey. In a separate pot, mix the brine salt with the six liters of water (at room temperature) until completely dissolved. Add the chopped onion, the garlic cloves cut in half, the bay leaf and the peppercorns.

2. Pour the brine over the turkey placed in the larger bowl. The bird must be completely covered with brine, if it tends to rise to the surface it is placed on top of a weight (a plate, etc.). Refrigerate for at least 4 hours (that's all I left), maximum 12 hours.

3. After this time, remove the turkey from the brine & # 8211 from which we will save only the garlic, we will throw the rest & # 8211 and drain the liquid well, then dab with absorbent kitchen towels, both on the skin and and inside, to languish. Leave it at kitchen temperature for at least an hour, to return to room temperature, it is not recommended to cook cold meat, as it is removed from the refrigerator.

Baked whole turkey with quince, seasoning and baking

1. Finely chop the garlic cloves recovered from the brine, peel off the leaves on one of the rosemary branches and finely chop with a knife. Put the garlic and rosemary in a mortar, add 1 tablespoon of oil, 1 tablespoon of coarse salt and 1 teaspoon of pepper, then crush together until a semi-dry paste.

2. Rub the turkey both inside and out with the paste prepared in the previous point.

3. Peel the onion and quince (quinces) and cut into quarters or halves (depending on size).

Other turkey recipes:

Turkey breast poached with brown sauce

Turkey skewers with mustard crust

4. Insert the pieces of onion and quince inside the turkey, then fix it with a rosemary stick that we will put in the bird's cavity. Gather the turkey's legs and tie them tightly with kitchen twine and stick the wings to the carcass, fixing them with rosemary sticks.

5. Place the prepared turkey in a tray, preferably one with a lid, and if you don't have one, you can cover the tray with baking paper or aluminum foil.

How do we calculate the cooking time in the oven for a whole turkey

1. Bake the whole turkey, covered, in the preheated oven at 180 degrees Celsius, ventilated, or 190 degrees Celsius, static.

2. For each kilogram of turkey (weighed cleaned, raw), count 50 minutes of cooking in the oven. Thus, for my 3.8 kilogram turkey, it took 3 hours and fifteen minutes to cook.

Some examples, calculated for different turkey weights:

  • for a 3 kilogram turkey & # 8211 2:30 hours
  • for a 4 kilogram turkey & # 8211 3:33 hours
  • for a 5 kilogram turkey & # 8211 4:15 hours

Whole turkey in the oven, glaze, browning and rest

1. Optionally, you can prepare a glaze for the turkey in the oven, which will give it not only a more beautiful appearance, but also a pleasant taste, caramelizing beautifully on the bird's skin. I prepared the icing by mixing well the 4 teaspoons of quince jam with 2 teaspoons of dijon mustard.

2. After the cooking time, calculated according to the weight of the turkey, has passed, remove the turkey from the oven, uncover it and dilute the icing with 1-2 tablespoons of the juices left by the turkey in the pan. Grease the bird with a brush with 1/2 of this mixture, on the entire exposed surface, and continue to put in the oven. After 2-3 minutes, take the turkey out of the oven and grease it with the rest of the icing. Bake again for a maximum of 5 minutes, until the icing is caramelized and browned according to our preferences.

3. Once ready, transfer the turkey to a plate and let it rest before serving for at least 30 minutes, even an hour would not be long. During this time, the meat will be impregnated with the juices it has released, becoming more juicy and tender.

Baked whole turkey with quince, serving

The turkey is served hot, along with your favorite garnish. We chose a mashed potato, but you can put with it any garnish you like, from potatoes with rosemary to ripe roots, sauteed or steamed vegetables, etc. Don't forget the ripe quinces inside the turkey, they will be delicious with the steak!

Baked turkey is delicious and cold in various salads or sandwiches.

In the tray you will be left with a precious, very aromatic liquid, which you can degrease and use as a base for a sauce.


Turkey leg with baked vegetables

The turkey legs are cut with a knife and placed in a heat-resistant dish greased with olive oil.

Sprinkle with salt and pepper.

Onions are cut into small pieces and sprinkled over the thighs.

Add the sliced ​​carrot.

Finely chopped peppers are added to the other vegetables.

Top with mushrooms, peeled tomatoes, finely sliced ​​garlic and white wine.

Cover with a lid and place in the preheated oven at 200 degrees for 1.5 hours.


Turkey leg with baked vegetables

The turkey legs are cut with a knife and placed in a heat-resistant dish greased with olive oil.

Sprinkle with salt and pepper.

Onions are cut into small pieces and sprinkled over the thighs.

Add the sliced ​​carrot.

Finely chopped peppers are added to the other vegetables.

Top with mushrooms, peeled tomatoes, finely sliced ​​garlic and white wine.

Cover with a lid and place in the preheated oven at 200 degrees for 1.5 hours.


Steps

I washed the turkey legs well and removed any feathers, you can talk about them on the stove flame.
Because they are a bit big, I cut them in half and seasoned them with salt, pepper and chili, greased the tray with oil and placed the thighs.

In the hot oven I put the tray with thighs for 20 minutes at 200 degrees. Pour the tomato juice over the thighs, a few rounds of hot peppers and sprinkle with thyme, put the tray back in the oven.

During baking, sprinkle the thighs with the sauce formed, take a sauce with a spoon and put it over the thighs. When the turkey legs are penetrated, sprinkle them with red wine and season with crushed garlic.
Let it brown a little in the oven and brown it nicely and to flavor it. We taste the sauce and the meat, the taste will be to your liking, faster, more garlic.
Remove the tray from the

While the meat was in the oven, I made a mashed potato.
A delicious lunch, tender and tasty legs, a slightly spicy sauce and a fine puree,
Enjoy your meal. A glass of red wine is recommended.


Steps

I washed the turkey legs well and removed any feathers, you can talk about them on the stove flame.
Because they are a bit big, I cut them in half and seasoned them with salt, pepper and chili, greased the tray with oil and placed the thighs.

In the hot oven I put the tray with thighs for 20 minutes at 200 degrees. Pour the tomato juice over the thighs, a few rounds of hot peppers and sprinkle with thyme, put the tray back in the oven.

During baking, sprinkle the thighs with the sauce formed, take a sauce with a spoon and put it over the thighs. When the turkey legs are penetrated, sprinkle them with red wine and season with crushed garlic.
Let it brown a little in the oven and brown it nicely and to flavor it. We taste the sauce and the meat, the taste will be to your liking, faster, more garlic.
Remove the tray from the

While the meat was in the oven, I made a mashed potato.
A delicious lunch, tender and tasty legs, a slightly spicy sauce and a fine puree,
Enjoy your meal. A glass of red wine is recommended.