Marinate the turkey for baking. How to marinate a roast turkey. Turkey marinade with lemon juice and soy sauce

Marinade for turkey is an important ingredient, thanks to which the meat acquires softness, aroma and unique taste. Today there are many combinations where, by skillfully combining sauces, spices and spices, you can add juiciness to both the whole poultry carcass and its individual parts, and the recipes below will help you with this.

How to marinate a turkey deliciously?

Before marinating a turkey, you should decide on the choice of meat. Each part of the carcass has its own fat content and different cooking speeds in the oven and in a pan. Traditionally, the drumstick and fillet are marinated in kefir, the whole carcass is marinated in citrus juice, and the thighs are marinated in soy sauce. Whatever the marinade, the meat must be soaked for at least 2 hours.

You should pay particular attention to the choice of meat. Frozen meat should be thawed and only then marinated, and fresh meat should only be blotted with a napkin.

If we are talking about cooking a whole carcass, then it is better to purchase a bird weighing no more than 10 kg. Larger carcasses are older birds and have dry and tough meat.

The skin of the turkey has a dense structure, so small cuts can be made on it for better saturation with the marinade.

Turkey is often cooked in the oven. Marinating a turkey for baking is very simple: combine chili peppers, rosemary and olive oil to spice up the meat, and mayonnaise, lemon juice and black ground pepper for tenderness and softness.

The best marinade for turkey is the one that uses wine, champagne, honey, cognac and herbs, these ingredients have the brightest taste and are successfully combined with each other.

You can simply rub the meat with salt, pepper and garlic and leave to soak for a few hours.

Turkey marinade for frying

Marinating a turkey for frying means taking into account the specifics of cooking meat in a pan and making the marinade as aromatic and rich as possible. In this case, a mixture of oil, garlic, juice and lemon peel is perfect. The oil will soften the dryness of the meat and protect it from burning, while citrus fruits and garlic will add piquancy and aroma.

Ingredients:

lemon juice - 40 ml;

oil - 80 ml;

cumin - 5 g;

lemon zest - 10 g;

clove of garlic - 3 pcs.

Preparation

Combine oil, juice and lemon zest.

Add cumin and minced garlic.

Place the poultry in the turkey marinade and refrigerate for a couple of hours.

The whole turkey marinade in the oven is a big responsibility. The whole bird is weighty and impregnate it the traditional way almost impossible. In this case, it is better to immerse the carcass chopped with a knife in a spicy brine and leave it for a day. Thanks to this, it will marinate outside and inside, and can be baked unstuffed.

Ingredients:

water - 6.5 l;

salt - 120 g;

sugar - 100 g;

a mixture of peppers - 60 g;

honey - 100 g;

orange - 2 pcs.;

ginger root - 1 pc .;

head of garlic - 1 pc.

Preparation

Combine salt, sugar and pepper mixture.

Chop the ginger root and garlic.

Pour all the spices and spices with 2 liters of water. Add honey, stir.

Cut the oranges into slices, squeeze the juice directly into the marinade, put the peel there.

Add water and dip the bird into the turkey marinade in the oven.

Marinate poultry in brine for 24 hours.

The marinade for turkey fillets in the oven must play the role of a protective shell. This is because the breast tends to dry out, has a delicate texture and should only be soaked in delicate marinades. The best are kefir-based. Their acidity quickly and gently affects the fibers, and a high percentage of fat content keeps the meat juicy.

Ingredients:

kefir - 150 ml;

clove of garlic - 3 pcs.;

dried dill - 20 g;

ground black pepper - 5 g;

bay leaf - 1 pc.

Preparation

Chop the clove and bay leaf.

Add black pepper and dried dill. Pour in kefir.

Stir the turkey fillet marinade well.

Keep the meat in kefir marinade for no more than an hour.

Making a marinade for your turkey steak means keeping the meat juicy when roasted. One of the important steps is the proper preparation of the meat. In this case, the breast is cut into equal pieces with a thickness of at least 3 cm and spread in a marinade of spices, oil and wine vinegar. You can start frying after 30 minutes.

Ingredients:

olive oil - 80 ml;

sugar - 10 g;

wine vinegar - 20 ml;

mustard seeds - 10 g;

mixture of spices "Provencal herbs" - 20 g.

Preparation

Crush the mustard seeds.

Mix mustard with spices.

Add oil and vinegar.

Add sugar and beat until crystals dissolve.

Place the steaks in the turkey marinade and refrigerate for 30 minutes.

Most delicious marinade for turkey is created from simple ingredients. Especially when it comes to "unpretentious" wings, traditionally soaked in a thick and spicy marinade, where the combination of sour cream and mustard deserves special attention. In this tandem, the dairy product will provide the meat with juiciness and ruddy, and the mustard will provide a piquant taste.

Ingredients:

Dijon mustard - 60 g;

sour cream - 80 g;

lemon juice - 40 ml;

coriander - 5 g;

ground white pepper - 5 g.

Preparation

Whisk the mustard with sour cream and lemon juice.

Add spices and mix well.

Apply the turkey wing marinade to the food and refrigerate for 2 hours.

Even a simple turkey shank marinade can soak a shank well if handled properly. The latter has dry meat, bulky bone and a dense film under the skin. Before pickling, the peel is unrolled, the film is cut off, the pulp is pricked and smeared with a marinade of oil and spices, which can deeply soak the meat.

Ingredients:

butter- 125 g;

ground paprika - 40 g;

onion - 1 pc.;

clove of garlic - 3 pcs.;

sprig of rosemary - 1 pc.;

thyme - 5 g.

Preparation

Melt the butter and mix with the paprika, thyme and rosemary leaves.

Grate the onion, chop the garlic. Add to oil and stir.

Peel off the skin of the drumstick with a knife, and chop the pulp.

Cover the poultry drumstick with the fragrant mixture and refrigerate for an hour.

Oven marinated turkey is an Asian classic. Citrus fruits have always been perfectly combined with dietary fresh poultry meat, filling it with an exotic aroma and kilo-sweetness. For greater effect, the marinade is prepared from the juice and peel of an orange, mixing them with oil, which serves as a "conductor" and promotes rapid impregnation.

Ingredients:

orange juice - 80 ml;

olive oil - 120 ml;

orange peel - 20 g;

marjoram - 10 g;

clove of garlic - 2 pcs.

Preparation

Mix the minced garlic with oil, zest, orange juice and marjoram.

Coat the poultry meat with the mixture and leave in the marinade for 5 hours.

Those wishing to make the marinade for turkey medallions simple, but more sophisticated, will not encounter obstacles. This is due to the tender and pliable flesh of the turkey breast chop, which is perfectly saturated with any marinades, but is especially good in spices and white wine. In such a marinade, the meat can be held for only 30 minutes and start frying.

Ingredients:

oil - 40 ml;

dry white wine - 100 ml;

soy sauce - 50 ml;

a mixture of peppers - 10 g;

clove of garlic - 2 pcs.;

red onion - 1 pc.

Preparation

Whisk the butter and wine and soy sauce.

Add the pepper mixture, chopped onion and garlic and stir.

This marinade will do the job in 30 minutes.

Turkey fillet marinade is a fertile ground for culinary fantasies. At the same time, one should pay tribute to the ability of meat to quickly absorb the tastes and aromas of neighboring components, especially such universal spices as ginger. The latter, possessing aroma and pungency, can replace a whole arsenal of various seasonings.

Ingredients:

fresh ginger - 20 g;

paprika - 5 g;

vinegar - 40 ml;

oil - 100 ml.

Preparation

Grate the ginger on a fine grater and combine with oil and vinegar.

Add chili and paprika and mix well.

Marinate fillets in the refrigerator for at least an hour.

How to marinate a turkey in soy sauce?

Turkey marinade in soy sauce is juicy and soft meat at a minimum cost. The taste and consistency of the sauce allow you to use it as the main component and limit yourself to a minimum of additions. In this case, the marinade should lightly coat the meat. This is enough to keep the turkey soaked and not overly salty.

Ingredients:

soy sauce - 100 ml;

sugar - 10 g;

lemon juice - 40 ml;

clove of garlic - 2 pcs.

Preparation

Whisk the soy sauce and lemon juice.

Add sugar and minced garlic.

Place the poultry in the marinade and let sit for 45 minutes.

Turkey marinated with honey mustard

Turkey marinade with honey and mustard will make the meat juicy and healthy. These two components successfully complement each other: honey, in addition to taste, provides an appetizing caramelized crust, and mustard protects the meat from drying out. In addition, its specific taste and pungency make it possible to avoid cloying in the marinade.

Ingredients:

honey - 60 g;

granular mustard - 30 g;

lemon juice - 80 ml;

turmeric - 5 g;

clove of garlic - 2 pcs.

Preparation

In order for the honey to acquire a liquid consistency, steam it.

Add mustard, lemon juice, turmeric and garlic to the honey.

Place the poultry in the marinade and refrigerate for 8 hours.

The marinade for grilled turkey is selected taking into account the cooking technology. It should not contain onions that can burn quickly and fill the meat. unpleasant odor... Moreover, it should be simple and convenient, because we are talking about a picnic. In this case, it is best to soak the turkey slices in mayonnaise, which itself contains the entire range of flavors and keeps the slices juicy.

Ingredients:

mayonnaise - 200 g;

lemon juice - 40 ml;

a mixture of peppers - 10 g.

Preparation

Add lemon juice and pepper mixture to mayonnaise.

Stir well and marinate the turkey pieces for 30 minutes.

According to statistics, Americans eat 50 million turkeys on Thanksgiving Day. It costs them all that gorge in the amount of about a billion dollars. But in vain do you think that everyone in America knows how to cook this classic dish, although certain traditions still exist. The technology of poultry preparation plays an important role here, which we will talk about.

Why and how to marinate a whole turkey for subsequent baking in the oven is the essence of the question

Not only American citizens adore the Turk - our people are also not fools to taste turkey meat. You must have noticed that we have been having a real turkey craze lately, especially in New Year and Christmas. But, to be honest, very few people turn out the dish tasty. I believe that the reason for failure is to ignore only two factors:

The meat of the turkey is quite lean, especially the breast, and the mass of an average bird is 5-6 kg. The following follows from this circumstance.
Such a carcass is being prepared for classic recipe pretty long. The result is almost always the same - dry, harsh meat, including the vaunted breast.

To be honest, I myself have not thought about how to marinate a whole turkey for baking in the oven, preferring to cook or a goose. Apparently, this would have continued until I accidentally saw Elton Brown's culinary show "Good Eats" on the Food Network.

Some people think that soy sauce and honey are important here, others - honey-mustard marinade. What is actually needed is brining technology, in other words, pickling in brine. A short time will be enough for the end result to be soft and juicy.

The reception was vigorously discussed among the English-speaking authoritative bloggers. I trusted their recommendations and did not regret: firstly, the cooking time was almost halved; secondly, the meat turned out to be tender and tasty.

What is the magic of pickle?

It's not about the brine that people are actively using to improve their health after a wild feast. Let's talk about a solution for soaking a product before further heat treatment. A quick tour of the physics and chemistry curriculum is enough to understand how to marinate a whole turkey for roasting in the oven. For those who are not interested, we skip the theory and get down to practice.

All the magic of a simple pickle rests on three whales:

Diffusion- the process of interpenetration of microparticles of one substance between the molecules of another, which leads to a spontaneous equalization of their concentrations throughout the entire volume. In our case, the whole turkey marinade allows the salt molecules to penetrate the meat cells.
Osmosis- a variant of one-way diffusion, when solvent microparticles enter through the membrane towards the most concentrated solution. In our case, water acts as a solvent, which saturates the cells of the meat together with salt. A carcass left in brine overnight will weigh 7-8% more of its original weight.
- violation of the unique protein structure. Initially, the protein in meat has a twisted configuration; after exposure to a saline solution, the polypeptide chain unfolds. In other words, before baking, a matrix is formed in the meat that retains moisture inside the cells, thereby preventing dehydration of the carcass during cooking.

How it works in the process

Now I will briefly describe the essence of the procedure for the operation of the marinade. Once again, I repeat - this is not pickling with vinegar, as we commonly think, but rather soaking in brine. The technology for the implementation of brining is not rocket technology, everything is simple here. The whole process can be described by the axiom that nature abhors a vacuum.

When we were going to marinate a whole turkey for roasting in an electric oven, we immerse the Turki in a solution of water, salt and sugar, thereby upsetting the balance of things in nature. An imbalance is created when the concentration of ingredients around the carcass is much higher than inside the carcass.

Natural forces begin to work, trying with all their might to equalize the balance, but even the best pickle will not do it quickly - it takes time. The cells inside meat are surrounded by a semi-permeable membrane through which water and salt molecules pass freely, but not proteins.

Through osmosis and diffusion, the cell moves the curing substances inward and outward, trying to restore equilibrium with the surrounding solution. Of course, this also results in the flavoring of the meat. When the concentration of salt in the cells increases, the tightly coiled protein structure gradually unwinds. Some types of proteins are almost completely denatured and liquefied.

At the beginning of the process, the meat is dehydrated. With the diffusion accumulation of brine elements in the tissues of the carcass, a gradual transition from the phase of its dehydration to the phase of hydration begins. Due to the fact that the meat gains moisture, it will be tender and juicy, and no mayonnaise or wine vinegar is needed here.

Practice: how to marinate a whole turkey for baking in the oven

Friends, I hope I'm not tired of my theoretical research, so let's get down to business! To be honest, Elton Brown's pickle recipe put me on my guard, since the classic pickling technology contains slightly different proportions of components. Nevertheless, I did everything according to his recipe and did not regret it.

The dish was ready in two and a half hours, which is almost two times less than traditional cooking without pretreatment. The meat turned out to be the most tender and with a rich taste. Now I know how to marinate a whole turkey at home for roasting in the oven, and I can recommend the secret to preparing a gourmet meal.

Ingredients and equipment

I had a bird weighing 6 kg, but the listed number of components is enough for a seven-kilogram carcass. You can find a bird and a more massive one, but is there any point and, most importantly, the ability to bake it - it simply will not fit into a standard oven. So, we take:

Salt - 250 g.
Sugar - 100 g.
Black peppercorns - 1 tablespoon
Dried thyme - 1 tablespoon
Dried rosemary - 1 tablespoon
Dried sage - 1 tablespoon
- 3.7 liters.
Cold water - 3.7 liters.
Ice - 3-4 glasses (if possible).

The minimum set of spices works flawlessly - checked. No, I do not insist on this list, I also came across recommendations for soaking poultry in an orange marinade. However, I prefer to put orange quarters inside the carcass before baking - a piquant taste is guaranteed. You need to try to add kiwi in the future for greater sourness.

Many are lost in what to soak such an amount of meat. A bucket or deep bowl will do. For example, I used a ten-liter plastic container. You will need some other weight so that the carcass does not float and is completely in the brine.

Important! Do not forget to defrost the turkey in advance, if necessary!

They say that this "happiness" in America is sold ready-made in boxes, I have not seen this here, so I cooked the broth myself. There is nothing difficult here - no more difficult than or jellied meat. So, before marinating the whole turkey in brine for baking in the oven, prepare a vegetable broth:

Water - 4 liters.
Onion - 1 pc.
Carrots - 2 pcs.
Celery stalk - 3 pcs.
Garlic - 3 cloves.
Tomato - 1 pc.

As a matter of fact, the traditional ingredients for vegetable broth are carrots, onions and celery. But other components can be used as desired. Cabbage, broccoli, zucchini, Bell pepper... And in general - put whatever is at hand and suits your taste. For example, I did not take garlic, because we do not like its aroma.

Preparation of the broth will not take much time. Pour all ingredients with water, bring to a boil and cook for 40 minutes. Then we filter and use it as directed.

Brine preparation

In a large saucepan, add spices, salt, sugar to the strained marinade and cook for 10 minutes. Then remove from heat and cool to 20-25 ° C.
We place the turkey in a bucket, fill it with broth, add cold water and ice. The amount of water must be the same as the amount of brine, otherwise the salt concentration will increase.

Important! The carcass must be completely immersed in the marinade, if it does not work, turn it over every 5-6 hours. Keeping the meat in brine is two hours per kilogram of weight, i.e. a six-kilogram bird will be salted for 12 hours. It is not necessary for a day or two - just oversalt the product, it is better to underexpose.

We put the closed container with meat in the refrigerator or some cold place. I will not talk about the chemistry of the process, just remember - the optimal temperature of the solution should be at the level of -2 ... + 2 ° C.

Briefly about cooking meat

Well, now you know how to pickle a whole turkey with your own hands for baking in the oven, there is nothing particularly complicated here, but the result is excellent. No question - you can use lemon or pomegranate marinade, but believe me - this simple pickle can work wonders. And pomegranates will make a good sauce.

Before baking, remove the bird from the solution, rinse well in running water both outside and inside. Then we stuff, put the carcass on the back in a baking sheet, pour a glass of water into it - and into an oven preheated to 220 ° C.

Anyuta Bublikkina

There are hundreds of ways to cook turkey, but new and improved recipes appear every year. Each culinary specialist tries to perfectly cook the bird so that the breast comes out juicy, the legs and thigh are tender, the color is golden brown, and the taste is memorable.

The flavor of the finished poultry determines several additional factors to consider when choosing a store turkey. Smaller carcasses tend to be more tender. If there is a big celebration ahead, it is better to choose two small turkeys instead of one large one. Gender also plays a role - females are usually slaughtered younger (i.e. less) and turkeys are heavier. Usually, one person needs 300-400 g of meat.

Approximate carcass size for a certain number of guests:

3kg for 6 to 7 people;
4kg - from 8 to 10;
5kg - from 10 to 12;
6kg - from 12 to 14;
7kg - from 14 to 16;
8kg - from 16 to 18;
9kg - from 18 to 20;

Remember, the larger the bird, the more likely it will be enough meat for a few days after the holiday.

There is no significant difference between fresh and frozen poultry. The only thing that matters when buying is the defrosting time.

Depending on the size, large birds will take several days to thaw in the refrigerator:

up to 5 kg - 1-3 days;
from 5 to 7 kg - 3-4 days;
from 7 to 9 kg - about 5 days.

If the turkey is purchased in advance, it is kept in the refrigerator. Keep in mind, a good carcass doesn't have to look perfect. If the skin is not stained, then the bird was raised in captivity and the taste of its meat is slightly altered. A prerequisite for buying a turkey is to check the timing of implementation. Usually the cost of a bird depends on the breed of turkeys, growing conditions and weight.

Turkey spices and seasonings

Because turkeys taste well with a variety of ingredients, they are oven-baked, grilled, stewed and fried. In all cases of preparation, the carcass should be generously seasoned with spices and seasonings. Salt draws blood and is absorbed into the meat, which becomes more juicy as a result. Sugar completes the salty taste and gives the turkey its brown color. When purchasing frozen poultry, salting will greatly improve the flavor. White wine in the sauce will add a contrasting flavor to the meat and skin. Rubbing the carcass with vegetable or olive oil will give an unusual crisp crust. Usually turkey is seasoned with a ready-made set of spices for frying with the addition of caraway seeds, marjoram, oregano, black pepper and other spices. Citrus fruits are sometimes used for baking, which are supplemented with cinnamon.

In a small bowl, combine all the ingredients except the olive oil. Pour oil over the bird, rub it over the skin with your hands and sprinkle it with plenty of dry mixture. Place the remaining seasoning inside the carcass.

How to prepare a turkey for baking?

Before sending the bird to the oven, take it out of the refrigerator 30 minutes before cooking. It is best to defrost the turkey in the refrigerator to avoid the growth of harmful bacteria. To do this, use the bottom shelf, where the turkey is sent (breast-side up) in its original packaging. To avoid leakage of liquid, the bird is placed on a baking sheet.

Check for giblets before placing the turkey in the oven. Hearts, livers and navels are used for side dishes and broths. The turkey is washed and dried with paper towels.

Quite often, the turkey is baked with the filling. It is advisable to cook it just before sending the bird to the oven. Since the filling will expand during baking, the cavity should not be filled tightly so that the process runs more evenly. With this combination, the bird is kept in the oven for an additional time (30 minutes).

Turkey Marinade

Marinade is a salty mixture of oil, acid (vinegar, lemon juice, wine, etc.) and spices. This composition makes the meat soft and saturates it with a spicy aroma of spices. Too much acid in the marinade has the opposite effect, causing the meat to become fibrous and tough. The turkey can be marinated in the refrigerator two days before baking. In this process, the bird is turned over several times so that all parts are saturated with seasoning. In this case, ceramic, glass and plastic containers are used. In order for the marinade to soak the meat well, gently lift the skin in places and leave the carcass in the composition for at least 8 hours.

Orange tea marinade. A large saucepan is filled with 2 liters of water, zest and juice from 5 oranges are added, 1 tbsp. salt, 1 tbsp. sugar, 12 black tea bags, 4 bay leaves, garlic (6 prongs), 12 peppercorns and 1 tbsp. whiskey. The composition is boiled for 10 minutes and diluted with 3.5 liters of cold water.

Dry marinade. Mix 1/3 tbsp in a container. salt, 1 tbsp. l. sugar and 1 tsp. pepper. Rub the whole carcass (outside and inside) with the prepared composition. Place the bird on a baking sheet in the refrigerator for 8 hours. Rinse well and dry.
Juniper marinade. After filling the container with water (2 l), add 1 tbsp. salt, 1.5 tbsp. sugar, 2 tbsp. l. juniper berries, 1 tbsp. l. pepper, 3 bay leaves and 1 lemon zest. The composition is boiled for 10 minutes and diluted with 5.5 liters of cold water.
Garlic option. Grind 2 tbsp. l. coriander seeds, 2 tsp caraway seeds and 6 cloves of garlic. Mix spices with 1 tbsp. l. pepper and 100 g of softened butter. Carefully push the carcass with the prepared composition.

How to cook a whole turkey in the oven, the best recipes, 10 options

turkey on a bread pillow

1/3 Art. salt
1 tbsp freshly ground pepper
1 turkey
1 ciabatta (450g) or baguette
200 g butter
2 tbsp. broth
fresh figs, red, black and green grapes, sage and thyme sprigs for garnish

After mixing salt and pepper, rub the carcass thoroughly and leave overnight so that the seasoning penetrates well into the meat. Heat the oven to 425 C. Cut the bread to the length of the turkey and cut horizontally. Lubricate the sections with oil. On a V-shaped wire rack installed in a brazier, the slices are set longitudinally, with the slices up. Place the turkey breast side down so that it lies on the bread. Fry for 45 minutes. Remove the bird from the oven and gently turn it breast-side up. Pour the broth into a container and return to the oven. Reduce the heat to 350 C, continue baking for about 3 hours. I transfer the turkey to a serving platter and serve with figs, grapes, sage and thyme.

turkey marinated in orange

Mix all the ingredients for the marinade in a roasting pan deep enough to cover half of the carcass. The turkey is washed and dried. Sprinkle with salt and pepper, place the bird in the marinade and store in the refrigerator for at least 2 hours, turning it over several times. The oven is heated to 230 ° C. Remove the turkey from the marinade and place on a leaf. Bake for 40 minutes, and then lower the temperature to 175 ° C. Continue frying, pouring the remaining marinade every 30 minutes. Check the readiness of the meat with a cooking thermometer (optimum internal temperature 80 ° C). It is advisable to leave the turkey in the oven for an additional half hour with the fire off.

juicy turkey in the sleeve

Poultry baked in a sleeve with honey and soy sauce is tender and juicy. And in order to better introduce the marinade into the thickness of the meat, the carcass is chopped off with a syringe.

turkey baked in spicy apple pickle

Grind whole peppercorns with a mortar and pestle. In a 4-liter saucepan, water is combined with salt, sugar, cloves, pepper, bay leaves and ginger. Stir and boil the mixture for 2 minutes. After removing from the heat, pour in chilled Apple juice... In the composition, the bird is marinated for 12-14 hours. Wash off the marinade and dry the carcass in the refrigerator for several hours.
For the filling, cut celery, onions and carrots (1 tbsp each), zest of one lemon or orange. Fill the poultry with chopped vegetables and zest. The legs are tied together, and the wings are tucked under the bird. Rub the skin with softened butter or olive oil and add 1 tbsp. water to the bottom of the mold. The oven is heated to 170 ° C and the bird is sent into it. Cooking times vary depending on the size of the turkey (a little over 3 hours).

baked turkey in parchment

1 turkey
10 tbsp. any filling or minced meat
200 g butter
salt and pepper

Preheat the oven to 325 ° C. They remove moisture from the poultry and fill the cavity of the carcass with 6 tbsp. fillings. The skin is fixed with toothpicks or skewers. Butter (6 tablespoons) is spread over the carcass, and then sprinkled with salt and pepper. The legs are tied with twine, and the wings are placed under the turkey. They put a meter-long parchment on the work surface and grease abundantly with oil. Place the turkey on top and wrap the ends. Cover the opposite side with a second oiled parchment. Secure all ends with a stapler. Place the turkey in a brazier and put it in the oven for 3 hours. Then the edges of the parchment are cut and the temperature is raised to 425 ° C. Return the turkey to the oven for 45 minutes. The remaining filling is baked separately and served as a side dish.

turkey with vegetables

5 tbsp. l. butter
1 tbsp. l. chopped rosemary, sage and thyme
minced meat for filling
salt and ground pepper
Turkey
4-6 pcs. carrots
2 onions
2 stalks of celery

It is necessary to bring the temperature of the oven to 350 C. At the same time, make spicy oil: in a small bowl, mix 4 tbsp. l. butter with chopped herbs, salt and pepper. Prepare the bird for stuffing. Fill the cavity and neck with a filling and fasten the skin with skewers. Rub the skin with the remaining oil, salt and pepper. Wrap the turkey in foil and fry for about an hour. Mix carrots with onions, celery and 2 tbsp. water in a large brazier. Every 30 minutes, pour the prepared composition over the carcass. After 3 hours, remove the foil and set the temperature to 400 degrees. Bake is continued for 1-1.5 hours.

turkey in dry brine

When marinated dry, meat absorbs spicy aromas better and becomes more tender.
Turkey

The day before cooking, the turkey is marinated. Mix 1/2 tbsp. salt, chopped thyme and pepper. The composition is evenly distributed over the surface of the bird and transferred to plastic bag... Send the turkey in the cold for 24 hours. Preheat the oven to 450 C. Chopped sage and thyme are ground with butter. The bird cavity is filled with herbs of twigs, bay leaves and onions. Sliced apples with celery are placed around the carcass, water is added and covered with foil. Fry the meat for about an hour, pouring it with juice. Reduce the temperature to 350 degrees (remove the foil) and bake for another 1.5-2 hours.

glazed turkey in maple syrup

The crispiness of this baked product is the result of boiling maple syrup, which hardly crystallizes.
1 turkey
minced meat 4 tbsp. (dried fruits)
1/2 pack of butter
salt and pepper
1.5 tbsp. chicken broth
1.5 tbsp. pure maple syrup

The oven is brought to 425 C. The insides of the poultry are filled with minced meat, and the edges are fastened. Rub the carcass with oil combined with salt and pepper. Pour the broth into a saucepan, lay out the bird and cover with a lid. Fry for about an hour. Reduce the temperature to 350 degrees, remove the lid and leave for another 1.5 hours. When the liquid evaporates, water is added. Maple syrup is brought to a boil. Reduce heat and simmer until reduced to 3/4 cup. Pour maple glaze over the meat and fry for another half hour.

turkey baked on a beer can

First, the oven is heated to 180 ° C. Cut off the top from a tin can and pour half of the liquid. Mix all the spices and rub the insides of the carcass. Rub the top liberally with oil and sprinkle with the rest of the spices. Place the turkey on top of the jar and cover with foil. Bake for 2-3 hours, then remove the foil and brown for about an hour.

turkey stuffed with garlic

The turkey is stuffed with garlic, making deep cuts. On the basis of olive oil and seasonings, a marinade is prepared, with which the bird is rubbed. Move the turkey into a bag and put it in the refrigerator overnight. The next morning, the bird is placed breast-side down on foil and wrapped. The oven is heated to 220 C and the bird is baked for half an hour. Reducing the temperature to 180 C, fry for another 3 hours. Open the foil and leave the turkey to brown for 30 minutes.

How to serve baked turkey?

After cooking, the bird is allowed to "rest" for about 20 minutes so that the juices spread evenly over the meat. Before you start cutting, you need to make sure that the knife is sharp. Its type depends on the preferences of the hostess, but long and thin blades will be more comfortable. The cutting board should be rimmed to prevent juices from spilling onto the table. Cover the turkey with foil before serving to keep it warm. It is advisable to cut the bird in the kitchen, although the main surprise festive table consists in serving the whole dish.

Best side dishes for turkey

A variety of foods can complement the flavor of the turkey.

A pillow of thyme and basil might seem like a simplistic option, but these herbs enhance the natural flavor of the meat.
Cooking fruits and vegetables with a turkey has several advantages. The bird absorbs their delicate aromas while they are saturated with its sap. You can put onions, carrots, potatoes, pears and cranberries in the oven and then serve them on a dish.
The colorful fruits of cranberries, orange, pomegranate and grapes will add color to the dish. Serve them whole or sliced.

The monochrome nature of the dish can be diluted with contrasting colors. For example, Brussels sprouts are served with cranberry sauce.
Contrary to popular belief, the filling can also be used as a hearty side dish. You can place the bird on a pillow of kale, spinach, or other greens.

Do not be afraid to experiment with recipes and side dishes, because a baked turkey on the table always looks festive and tempting.

Oven-baked turkey is a delicious dietary meat. But not every housewife knows how to cook it correctly. Often from prolonged exposure high temperature the meat dries up, losing its taste. To prevent this from happening, you need to be able to choose the right marinade for your turkey in the oven.

Turkey meat has a neutral fresh taste, so the poultry must be marinated beforehand. The marinade must be prepared in such a way as to reveal, emphasize the taste of the dish, make it juicy and soft. In addition, the turkey in the oven can be baked either whole or in parts. This circumstance must always be taken into account, since different parts have their own characteristics. For baking, use the drumstick, neck, thigh, wing, breast. Below are some delicious turkey marinade recipes.

Marinade with citrus notes of orange will give meat unrepeatable aroma, delicate taste and juiciness.

Ingredients:

Turkey carcass weighing 6-7 kg;
2 oranges;
5 garlic cloves;
450 gr. red onions;
1 tsp chicken seasoning mixtures;
3 tsp table salt;
1 tsp freshly ground black pepper;
1-2 sprigs of sage.

Cooking process:

For cooking turkey in an orange marinade, it is better to use a fresh carcass of a young bird.

Rinse the carcass, dry thoroughly with paper towels outside and inside.
We clean, cut the onion into half rings. Lightly press the chives with the side of the knife, remove the husk, chop finely.
I wash oranges with hot water (you can even douse them with boiling water) to wash off the wax coating from the surface. Cut the fruit into random medium-sized slices without removing the skin. Chop the sage branches with a knife.
Mix all the chopped ingredients (oranges, onions, sage), add seasoning, salt, black pepper. Mix everything thoroughly.
Put the prepared poultry breast side up on a special baking tray with a wire rack at the bottom. Fill the cavity of the carcass with the fruit and vegetable mass.
Rub the turkey on top with salt and pepper, cover it tightly with foil, put it in an oven preheated to 180 degrees.
For the first 2 hours, bake the bird under foil. Then we remove it, continue to bake for another hour and a half, periodically watering the carcass with the released juices.
Before the end of cooking, we check the dish for readiness. To do this, we make a puncture with a knife, we look at the transparency of the juice released. If it is transparent, the bird is ready, if a little unclear color pink- it means that the carcass is still damp inside. If the product is raw, then the cooking process is extended by another half hour.

Ready turkey in orange marinade is removed from the oven and served on the table. If the serving is not planned immediately, then the carcass can be covered with foil so that the dish remains hot longer.

The turkey thigh in the oven turns out to be very juicy and fragrant. It can be served warm or cold. The baked poultry is used for slicing or served with various cereal or potato side dishes.

1 - 1.3 kg turkey thighs;
3-4 garlic cloves;
3 tbsp soy sauce;
2 tbsp vegetable oil;
2 tsp balsamic;
2 tbsp lemon juice;
2-3 tbsp mustard.

Cooking process:

We take a turkey thigh, rinse it, dry it. Making cuts with a sharp knife, open the meat a little with a book. If desired, you can cut a bone.
We peel the garlic, pass it through the garlic press. Squeeze juice from lemon. We mix balsamic, soy sauce, garlic, lemon juice, black pepper. Mix the mass, beat until an emulsion.
Using the same recipe, you can make a marinade for a turkey drumstick in the oven.
We generously grease the meat with the composition, smearing all the cuts. On the front side, thoroughly lubricate the thigh under the skin. We make sure that the garlic does not remain on the skin, because it will burn when baked. Lubricate the inner side of the thigh with some mustard.
Roll the thigh with a roll of leather outward, tie it with threads. We leave the turkey in the marinade for at least 3-5 hours, even overnight.
Then we shift the roll with a seam downwards into the baking sleeve, tightly tying the edges of the bag. We set to bake at 180 degrees for 60 minutes.
An hour later, we cut the bag, bake the bird for another half an hour, periodically pouring it with the released juices.
We remove the threads from the finished meat and put it on a serving dish, serve it on the table.

From the turkey breast in the oven, you can cook a delicious, and most importantly, dietary dish. The highlight of the recipe is a very simple marinade that will make dry meat juicy and tasty.

Ingredients for cooking:

1 kg turkey breast;
30 ml lemon juice;
300 ml of 1% kefir;
salt, curry, pepper mix to taste.

Cooking process:

Before marinating, we thoroughly rinse the meat, dry it, make several punctures with a knife. Thus, the composition will penetrate inside, and the meat is completely marinated.
We mix kefir with lemon juice, salt, spices. Dip the breast into the kefir-lemon mixture, leave it for 3-4 hours. If the piece of meat is not completely immersed, then after an hour and a half, turn the piece over to the other side.
Wrap the marinated breast in front of the oven with foil, adding a little marinade. We wrap the turkey hermetically so that the juice does not run out, bake in the oven in foil for half an hour at 200 degrees.

Such meat can be supplemented with salads, sandwiches or canapes.

The turkey wing is mainly used for rich soups or broths. But if you marinate them correctly from the baked turkey wings in the oven, you get a very tasty and nutritious dish. Thanks to the marinade for the wings, they are beautifully browned and juicy. The spices in the composition help to reveal the rich taste and give the bird a delicate aroma.

Ingredients for cooking:

400 gr. turkey wings;
1 tsp salt;
2 tbsp olive oil;
1 tsp ground pepper mixture;
400 ml of pure water;
1 tsp garlic granules;
0.5 tsp dried basil;
2 tbsp sun-dried tomatoes;
0.5 tsp sweet paprika.

Cooking process:

First you need to prepare the wings. If the wings are not trimmed, then remove the thin extreme phalanx. It is not suitable for baking, but it is great for boiling broth. The two remaining phalanges are cut into two parts along the joint. Wash the meat thoroughly, dry it thoroughly.
Put the finished wings in a baking dish with sides, pepper, salt. Sprinkle with basil, sweet paprika and dry garlic on top. Drizzle with olive oil, add sun-dried tomatoes. Fill the bird with cold water and salt. The water level should cover half of the wings. Similarly, you can marinate turkey drumsticks for oven baking.
Cover the form with a sheet of foil, put in a cold oven. We turn on the heating to 200 degrees, bake for 40 minutes. After removing the foil, bake for another quarter of an hour.
After the blush appears, remove the shape from oven... Serve tender turkey wings hot or warm, lightly sprinkled with lemon juice. Rice or stewed vegetables can be served as a side dish.

That only there is a baked turkey thigh fillet in a yoghurt marinade. The fillet marinade plays a key role in this recipe. it gives the dish a multifaceted taste, makes the fillet soft.

Ingredients for cooking:

1 - 1.2 kg turkey thigh;
100 ml of yogurt (can be replaced with sour cream);
1 lemon (zest and juice);
1 tsp table mustard;
50 gr. butter;
1 sprig of rosemary and;
1 head of garlic;
50 ml olive oil;
salt pepper to taste.

Cooking process:

We wash the meat thoroughly, dry it, remove the bone. We make shallow cuts or punctures over the entire surface. Rub the turkey thigh fillet with a mixture of salt and pepper.
To prepare the marinade, grind the spices in a mortar, add mustard, zest and juice of a whole lemon. We also send there a few cloves of garlic cut into slices, olive oil. Mix everything with a pestle.
Rub the meat generously with marinade, wrap it in a tight plastic bag, seal it tightly, and put it on the refrigerator shelf to marinate for 3-4 hours. After marinating, remove the bag, and rub the meat with yogurt so that the product gets into each cut.
Cut cold butter into small cubes, place in each incision and puncture. The oil will add extra juiciness and a soft creamy flavor to the fillet.
Put the coarsely chopped cloves of the remaining garlic into the baking sleeve, place the turkey fillet, pour the remaining marinade. Fasten the ends of the bag tightly with staples. We place the sleeve on the baking sheet with the seam up.
We bake the turkey thigh fillet in the oven in the sleeve at 200 degrees for 20 minutes. Then we lower the temperature to 160 degrees, cook the turkey fillet in the oven for another half hour. When the meat is cooked, we open the bag. Move the edges, keep the dish in the oven until golden brown. Bon appetit, everyone!

Turkey meat, like chicken, is a dietary food. To save beneficial features of this bird, it is necessary to bake or fry it without adding animal fats. The basic rule of cooking is that turkey meat for heat treatment should be at room temperature. Therefore, if the turkey has been marinated in the refrigerator, remove it about an hour before cooking.

Recipes are for 1 kg of poultry

Simple turkey marinade

Garlic - 1 head
Olive oil - 50 ml
Salt, black pepper - to taste
Curry, marjoram, oregano, nutmeg- taste

Rinse the turkey and pat dry with a paper towel. Chop the garlic and mix with oil, salt and spices. Let the marinade stand for 15 minutes, then coat the bird with it, wrap the turkey in plastic and leave to marinate for 1 hour.

Whole turkey marinade with garlic and lemon

Garlic - 1 head
Olive oil - 100 ml
Lemon - 1 piece
Curry, thyme, coriander, rosemary - to taste

Use a blender to combine lemon juice, olive oil and garlic. Using a large syringe, inject the marinade under the skin and into all parts of the turkey carcass. Massage the bird thoroughly, place it in a plastic bag and refrigerate overnight. Then remove the turkey from the bag, remove excess marinade from it, rub the poultry with salt and pepper, sprinkle with spices.

Turkey marinade with kefir

Kefir - 1.5 cups
Salt, black pepper - 1 teaspoon each
Basil, rosemary - to taste

Marinate the turkey in a mixture of kefir, pepper and spices. Leave on for 3 hours. Then add salt and you can start cooking.

Turkey marinade with honey

Water - 1/2 cup
Soy sauce - 4 tablespoons spoons
Honey - 1 tbsp. spoon
Garlic - 5 cloves
Parsley - 1 bunch

Chop the garlic and parsley, mix thoroughly with other ingredients. Soak the washed and dried turkey in the marinade for a day, sometimes the bird should be turned over.

Turkey marinade with pineapple

Soy sauce - 2 tbsp spoons
Canned pineapples - 1 can
Garlic - 2 cloves
Salt, black pepper, white pepper, marjoram - 1/2 teaspoon each

Chop the garlic and mix with canned pineapple juice, soy sauce and spices. Pour the marinade over the turkey and refrigerate for 2 hours. You can stuff a bird with pineapple fruits, or you can make a sauce from them, chop and mix with the remnants of the marinade and 2 teaspoons of starch.

Turkey marinade with pomegranate juice

Pomegranate juice - 1/2 cup
Black Balsamic Vinegar - 20 ml
Salt, black pepper - to taste
Juice of 1 lemon
Water - 0.5 l

Mix everything in a deep bowl and marinate the turkey for a couple of hours. In such a marinade, the bird can even be extinguished.

Turkey marinade with mustard

Soy sauce - 2 tbsp spoons
Mustard - 1 tsp
Garlic - 3 cloves
Olive oil - 2 tablespoons spoons
Coriander (grains) - 1 tsp
Allspice - 5 peas

Grind the garlic and peppercorns in a mortar, mix with the rest of the ingredients. Coat the turkey with marinade and leave for 1 hour.

Shish kebab is one of the most popular dishes in the post-Soviet space, the ideal meat for him is mutton. No less tasty, but more useful and dietary, will be turkey shashlik, the secret of the taste of which lies in the "correct" marinade, which is what we are talking about later.

The number of ingredients in each recipe is given for 1 kg of meat.

The most delicious turkey fillet kebab marinade

Many products are suitable for the sauce, the optimal is the combination of kefir with tomato paste, here both the taste is excellent and the color is pleasant to the eye.

Products

Kefir - 250 ml.
Bulb onions - 3-4 pcs.
Bulgarian pepper -1-2 pcs.
Tomato paste - 2-3 tbsp. l.
A little salt and a mixture of peppers.

What to do:

Mix kefir with tomato paste.
Cut the onions and peppers into half rings, pour into the tomato-kefir mass.
Salt fillet bars, grate with a mixture of peppers.
Put in prepared filling, marinating time - about 5 hours.

The recipe is simple, therefore it will be used more than once. Kefir will give tenderness to the meat, tomato paste- a pretty pink shade, pepper and onions - the scent of real summer.

Turkey thigh kebab is the perfect marinade

The meat from turkey thighs can be a little harsh, but if you use mustard for pickling, everything will work out perfectly.

Ingredients

Granular French mustard - 3 tsp
Wine vinegar - 70 ml.
Vegetable oil, ideally olive oil - 2-4 tbsp. l.
Salt is on the tip of the knife.
Sugar - 1 tsp
Ground pepper (hot).

Preparation:

Connect all components.
Stir until salt and sugar dissolve.
Dip the chopped meat into it for a couple of hours.
Keep cold.
Fry either on the grill or on skewers.

The mustard will add extraordinary softness, and the oil will keep the meat "juice" inside.

How to marinate a turkey with onions

“The simpler, the tastier” is the motto of real chefs, which fully justifies the following recipe.

Products

Onions - 5-8 pcs. (depending on the size).
Salt.
A mixture of peppers (or one black ground).

Cooking process:

Peel the onion.
Cut into half rings.
Season with salt, pepper, mash well with your hands, so that the "juice" goes.
Cut the fillet into large enough pieces.
Stir the fillet and onion.
Marinate for 4-6 hours in a cool place.

Fry the kebab without onions, as it burns quickly. But you can fry it in a separate skillet and serve it as a side dish.

Mayonnaise marinade recipe

The best marinade is made on the basis of vinegar, but if the product is not available in the house, then it can be replaced with ordinary mayonnaise. You just need to reduce the amount of spices.

Ingredients

Mayonnaise - 200 ml.
A pinch of salt.
Peppers and herbs to taste.
Onions (green feather) - 1 bunch.

Preparation:

Cut the onion into pieces.
Salt, add seasonings.
Pour in mayonnaise, mix.
Dip the meat pieces into the prepared composition.
Marinating time - at least an hour at room temperature.

You can also lightly drizzle the marinade while cooking.

With soy sauce

The following recipe proposes to combine the Far East and the Caucasus, it turns out unusual, but very tasty.

Ingredients

Soy sauce - 50-70 ml.
Lemon juice - 50-70 ml.
Pomegranate juice - 50-70 ml.
Salt.
Spices and ground pepper.

What to do:

Salt fillet pieces, sprinkle with herbs and spices.
Combine lemon and pomegranate juice in a bowl.
Pour in soy sauce.
Place the meat, pressing lightly with your hands to submerge it in the marinade.
Withstand at least 3 hours.

Cook in the traditional way with amazing flavors.

On kefir

Vinegar gives the meat dish a specific flavor that many homebrew taster dislikes. This will not happen if you use ordinary kefir.

Main components

Kefir - 200-250 ml.
Salt - ½ tsp
Allspice (ground) - ¼ tsp
Paprika - ¼ tsp
Garlic - 4-5 cloves.

Preparation:

Pour salt, seasonings and chopped garlic into kefir, mix well.
Put the turkey in the marinade.
Withstand 2-3 hours without hiding in the refrigerator.
Squeeze and send to grill or skewers.

The tenderness of the meat and the delicate aroma of paprika are guaranteed!

How to marinate turkey skewers with honey

Tender turkey meat, subtle honey flavor and aroma of freshly baked bread guarantee the following recipe.

Ingredients

Natural honey - 50 gr.
Naturally fermented kvass - 500 ml.
Bulgarian pepper - 2 pcs.
Bulb onions - 4 pcs.
Salt and pepper to taste.

How to cook:

Cut the onions into half rings.
Bulgarian pepper as well.
Mix kvass with honey, salt and pepper.
Put vegetables in the marinade.
Drown pieces of meat in liquid, press down until they are completely covered.
Marinate for up to 4 hours.

Fry traditionally, pouring with marinade pouring if necessary during the cooking process.

Spicy mustard marinade

Many people like kebabs with a spicy taste, but this is not very good for the stomach, a spicy mustard-based marinade will make the meat more tender and aromatic.

Ingredients

Ready-made dining mustard - 2 tbsp. l.
Soy sauce - 2-3 tbsp l.
Hops-suneli - 1 tsp
Garlic - 2-4 cloves.
Powdered sugar - 1 tsp

How to cook:

Pass the garlic through a press ("crush").
Mix with all other ingredients.
Grease the fillet pieces.
Marinate for at least 3 hours.

Serve with plenty of greens, as befits a real kebab.

"Ladies" marinade for turkey barbecue with wine

Many people know that wine can turn ordinary charcoal-grilled turkey meat into a divine dish.

Ingredients

Olive oil - 3 tbsp. l.
Red wine (only dry) - 200 ml.
Ground pepper - 1/2 tsp.
Basil - 1 tsp
Paprika - ½ tsp
Onions - 5-6 pcs.
Salt.

Process:

Mix wine with olive oil, all spices and herbs.
Chop the onion into half rings, combine with a liquid base.
Marinate the turkey overnight in a cool place.

The ready-made shashlik has a very pleasant ruddy color and an unforgettable taste.

Turkey meat should be fresh or chilled, but not frozen.

Fillet from the breast or from the thigh is suitable for barbecue; a good marinade will make any product tender.

Marinating time - at least 2 hours.

To shorten the time, you can use a vacuum mariner, or put the meat under a press.

Use salt to a minimum, as it will dry the meat product.

And the main thing is not to be afraid of experiments and creativity! And for a snack, a video in which three options for the marinade composition are presented at once.