Good day, dear friends and readers of my blog! Well, the long-awaited spring has come. Summer is just around the corner, and therefore, dietary food is now especially relevant. This is also the meat of the turkey. A large number of different, delicious dishes can be prepared from it. So, the topic of our article today: delicious turkey marinade and recipes.

According to nutritionists, such meat is very useful and easily digestible by the body. For those looking to lose weight, low calorie turkey is the best option. There are only 114 kcal in turkey meat, 23.7 grams of protein, 1.5 grams of fat. In addition to being a valuable source of protein, it contains the following nutrients:

• B vitamins, including and. Niacin aids in digestion and the conversion of food into energy. And vitamin B6 is essential for the development of the baby's brain during pregnancy, maintaining immunity and metabolism.
• Selenium, which plays an important role in the metabolism of thyroid hormones and acts as an antioxidant. If you eat 100 grams of meat, you get 40% of the daily value.
• Phosphorus - This mineral is used in the building of healthy bones and teeth. In turkey meat, about 25% of the recommended rate per day.

Turkey thigh baked in orange marinade

Believe me, it is very tasty and aromatic. I didn’t work with orange before, but now I began to add it to poultry meat.

Take the following ingredients:

• 1 kg turkey thighs;
• orange juice and its zest (can be replaced with lemon);
• 120 ml sour cream or yogurt;
• 1 teaspoon of mustard;
• small head of garlic
• 50 g butter (chilled);
• 50 ml olive oil;
• some thyme and rosemary;
• salt and spices to taste (such as black pepper and some chili).

Wash and dry the turkey thighs. We make a shallow incision along the thigh bone. Rub with salt and pepper. Grind the spices (you can do this in a mortar). And mix thoroughly with orange juice, olive oil and mustard. Rub the turkey meat with the resulting marinade. We put hermetically in a bag and in the refrigerator. We forget about it for at least an hour, ideally 4-5 hours.

Then, we get rid of the package. We make punctures in the thigh with a knife and coat with sour cream or yogurt. We make the cuts so that the turkey is well saturated with the marinade. If this is not done, the fibrous structure of the bird will not be saturated from the inside.

We push small pieces of cold oil into the incisions. This will give the meat even more juiciness. Put the meat in the roasting sleeve. I used to make such dishes in foil, but now I like the sleeve more 🙂 We put it there too: rosemary, zest, thyme and garlic. I wanted to add some vegetables, and I put in eggplant and yellow bell peppers.

Close the sleeve and send to a preheated oven up to 200 ° C. After 20 minutes, reduce the temperature to 160 ° C. Bake for another 35-50 minutes, depending on the size of the thigh. Open the sleeve ten minutes before it is ready: for a golden brown crust.

As a side dish, anything you like can be: mashed potatoes, boiled potatoes, rice, baked vegetables. I just had boiled potatoes. Prepare to be patient to wait for the finished dish - during the entire bake. A divine aroma is carried through the house 🙂

Marinate turkey fillet for barbecue

If it's freezing outside, but you really want to cook kebabs, make them at home. By the way, we will not add salt to this marinade. Add soy sauce instead. For a kilo fillet, you will need the following ingredients:

• large head of onions;
• 5 cloves of garlic;
• 2 tablespoons vinegar 9%;
• 100 ml of water;
• 1 tbsp smoked smoke;
• 3 tbsp soy sauce.

First of all, cut the meat into equal pieces, put in a saucepan. Grate the onion on a coarse grater. So the juice will stand out much more than if chopped. Send the onion and minced garlic to the meat.

Dilute the vinegar with water, pour it over the turkey. We leave for 30 minutes. When marinated, add a spoonful of liquid smoke and soy sauce. Leave it on for another half hour.

String 3-4 pieces of meat on each skewer. Heat the oil and place the skewers in the skillet. As it turns brown, turn over to the other side.

If you are kebabbing outdoors, make a pickled onion salad. Take 1.5 large onions, chop into half rings. Put in a deep bowl, add salt and remember well with your hands. Then chop the green onion and add to the onion. Mix well with a spoon. From the spices, add another 1 tablespoon of sugar and vinegar 9%. While the kebab is being cooked, the salad is marinated. Add some olive oil before serving.

Fillet on kefir with mint for the oven

I found this recipe on one culinary forum. The girls praised it very much and it turned out not in vain. I slightly changed the composition to suit my taste, it turned out incredibly tasty!

Required Ingredients:

• 300-400 g turkey fillet;
• 250 ml of kefir (2.5% fat);
• lemon;
• a small handful of fresh chopped mint;
• salt.

Divide the turkey fillet into four parts, beat off a little and add salt. Squeeze the juice from the lemon and remove the zest. Mix juice, zest, mint and kefir. Spread the fillet liberally with this marinade and leave in the refrigerator for several hours.

Place in a baking dish and pour over the remaining marinade. Place in an oven preheated to 180 ° C for 40 minutes. The fillet turns out to be very tender, and the mint adds piquancy. Bon Appetit!

Grilled turkey fillet

This pickling option will be helpful if you have one. For one fillet weighing 400 grams, you will need the following ingredients:

• half lemon
• 3 tbsp olive oil (or sunflower);
• 2-3 cloves of garlic;
• ¼ tsp cumin;
• ¼ tsp dry oregano;
• salt (or 2 tablespoons soy sauce);
• pepper to taste.

The meat will be marinated for only 2 hours. First, remove the tendons and cut the fillets into grill portions. Then beat each portion lightly. In a deep bowl, combine the marinade with the juice of half a lemon, minced garlic, oregano, cumin, and salt and pepper. Place the fillet pieces in the marinade and leave in the refrigerator for a couple of hours.

Set the heat to medium and preheat a grill pan. No additional oil is needed, because it is in the marinade. Lay out the steaks. Cook for 2-3 minutes on each side. Although already look at the appearance of the meat, what is the degree of roasting.

New Year's drumstick with soy sauce

Very soft and juicy legs. Will decorate any festive table!

For 2 turkey drumsticks you will need:

• 130 ml soy sauce;
• 1 liter of white wine (the simplest is possible);
• 1 small head of garlic;
• red pepper or adjika - to taste;
• salt and allspice to taste.

Wash and dry the turkey drumsticks. Make punctures over the entire surface. Coat with garlic passed through a garlic press (try to get it into the holes).

Heat the wine (do not bring to a boil). Add half of the cooked norm: peppercorns, adjika, salt, soy sauce 130 ml. Cool down.

Soak the turkey in the resulting mixture for 6-10 hours, leave in the refrigerator. The longer the better. To reduce the consumption of wine, you can put the drumsticks in a bag, pour marinade and tie. Turn over periodically.

After the lapse of time, remove from the marinade and rub with the remaining salt, adjika, pepper. Bake in an oven preheated to 200˚C for about an hour. We check the readiness as follows: if, when punctured (with a knife, fork), clear juice is released, then it’s ready. Turn once while baking: for a golden brown crust on both sides.

Chest in the sleeve

The recipe, although it seems complicated, is simple to prepare. Any hostess can handle it! For a 1 kg breast, you need the following ingredients:

• 2-3 st. l. olive oil;
• 1 PC. onions (chopped);
• 2 tbsp. l. balsamic vinegar;
• 2 p. Art. cream 30% fat;
• 1 tsp salt;
• pepper, dry garlic, chili - to taste;
• 1 tbsp. l. dry spices (for example, "Italian herbs");
• bouillon cube;
• 300 ml of water;
• 1 tbsp. l. potato starch.

We wash the turkey, dry it with a paper towel or napkin. Mix in a container: olive oil, herbs, salt, pepper, chili, garlic and chopped onion. The resulting mixture is well coated with a breast.

Put it in the sleeve, fill it with a bouillon cube dissolved in water. Tie the sleeve and make a couple of small punctures. We send it to the oven preheated to 180˚C for 50 minutes.

After removing the turkey from the sleeve, strain the broth. Add balsamic vinegar, cream and starch to it. A very tasty addition will learn. Serve the breast with the vegetable cooked cream sauce. Delight!

Turkey meat is often recommended for diet food. It contains many amino acids, vitamins, delicious and nutritious. Moreover, its calorie content is relatively low. You can cook turkey meat in different ways: fry, boil, stew, bake. All of these methods have advantages and disadvantages, but baking is recognized as one of the best cooking methods. Roasting a turkey can help ensure that it bakes well and remains juicy even when cooked whole. In addition, if you wish, you can get a golden brown crust, much more appetizing than when frying. However, for this you need to know how to cook a turkey in the oven correctly.

Cooking features to keep the turkey juicy and soft

It is advisable to study the tips for cooking turkey in advance in order to go shopping prepared. However, they will not interfere with those who already have a turkey in store.

• For baking in the oven, especially if you plan to cook the bird whole, only a young turkey weighing up to 4 kg is suitable. It can be recognized not only by weight, but also by light, relatively thin skin. If you are purchasing meat from a turkey that has already been cut into pieces, pay attention to the slices: they should be slightly damp and shiny. If the meat is sticky or covered with a crust, then you should not choose it.
• You should buy a whole turkey for baking a couple of days before the scheduled feast. If you buy it earlier, you will have to freeze and thaw, which will not have the best effect on the organoleptic qualities of the finished dish. If you buy it just before cooking, you may not have time to marinate the meat.
• Chilled meat is better for baking in the oven, especially when it comes to dietary turkey meat. Frozen and thawed meat becomes less juicy. So that a dish prepared from frozen meat does not turn out to be too dry, it is defrosted without a sharp temperature drop, that is, in the refrigerator.
• To prevent the turkey from drying out during baking, you can use a sleeve or foil. If foil is used, it is better to wrap the legs and wings of the bird in separate pieces, and then pack the whole carcass in foil. Then it will be possible to remove the foil layers gradually. This will give you a golden brown crust, but the wings and legs will not burn or dry out. It is recommended to make several punctures in the sleeve before baking. They are needed for steam to escape. Otherwise, steam can break the bag.
• To make the turkey juicier, you can move the skin back and put pieces of butter underneath. To form an appetizing crust with oil, the bird is greased on top.
• Oven cooking time for turkey depends on the temperature in the oven, the size of the bird or chunks, and the recipe. It usually takes 3 hours for a 4kg turkey to bake.

You can bake the turkey with or without minced meat. A whole bird is usually stuffed with fruits, mushrooms, vegetables, and cereals. Prunes are often used as minced meat for turkey rolls. You can bake the turkey directly with potatoes and other vegetables. In this case, you will get a complete dish. Other recipes allow you to make cold appetizers from the turkey.

Whole baked turkey

• turkey - 4 kg;
• onions - 0.2 kg;
• thyme - 10 branches;
• salt - 150 g;
• sugar - 120 g;
• garlic - 7-8 cloves;
• black peppercorns - 20 pcs.;
• water - 4–5 l;
• butter - 0.4 kg.

Cooking method:

• Wash the gutted turkey carcass, remove the neck.
• Pour 4 liters of water into a large container, put salt, sugar, pepper in it. Heat to a boil to dissolve the bulk food.
• Peel the onions and cut them into half rings.
• Cut the garlic cloves into thin slices.
• Place the onion and garlic in the brine. Add thyme there.
• Remove the brine from the stove.
• When the brine has cooled to room temperature, dip the turkey in it. If the brine does not completely cover it, add boiled water, but not more than a liter. Refrigerate. It should be marinated for at least 6 hours, but it is better if it will be in the marinade for 24 hours.
• Remove the carcass from the brine, pat dry.
• Pull back the skin and place pieces of softened butter underneath, using about 100g. Massage the turkey lightly through the skin to distribute the butter evenly.
• Brush the top of the turkey with a little softened butter. A large sheet of foil should also be greased, which must be laid on the oven rack. Punch a few small holes in the foil so that the juice can flow down, place a baking sheet under the wire shelf.
• Make a couple of cuts in the breast area and hide the turkey wings in them. Tie the legs.
• Place the bird with its back facing up on a foil-lined wire rack.
• Turn on the oven and bake the turkey at 180-200 degrees for an hour and a half.
• Lubricate the back of the turkey with oil, turn it over, brush the belly. Continue baking for another hour.
• Brush with the remaining oil and bake for another half hour. Use a knife to check if the bird is ready and remove it from the oven.

Whole baked turkey can be served whole or cut into pieces. It will not hurt to prepare a side dish of baked vegetables for her.

Oven-baked turkey stuffed with vegetables

• turkey - 3 kg;
• olive oil - 80 ml;
• butter - 100 g;
• onions - 100 g;
• carrots - 100 g;
• hot peppers (optional) - 1 pc.;
• greens (rosemary or parsley) - 20 g;
• lemon - 1 pc.;

Cooking method:

• Remove the butter from the refrigerator and place in a warm place to soften.
• Rinse the gutted poultry in running water and dry.
• Pulling the skin, push the pieces of butter under it, massage it under the skin with your fingers.
• Peel the onion and cut it into half rings.
• Cut the peeled carrots into thin cubes or grate.
• Stuff the turkey with vegetables, put greens in it. Sew it up so the filling does not fall out.
• Rub the turkey on all sides with a mixture of salt and pepper. Tie your legs, press your wings.
• Place on a baking sheet covered with foil.
• Squeeze juice from lemon, mix with olive oil. Pour this sauce over the turkey.
• Put the turkey in an oven preheated to 200 degrees, bake at this temperature for half an hour.
• Reduce the oven temperature to 180 degrees and continue baking for an hour and a half. Check for readiness. If the juice flowing out of the carcass when it is punctured with a knife has a reddish tint, continue to bake for another half hour. If the bird has already baked, it is not worth keeping it in the oven for extra time.

Remember to remove the filling from the turkey and place it next to it before serving.

Turkey fillet baked in foil

• turkey fillet - 1 kg;
• soy sauce - 120 ml;
• vegetable oil - 20-30 ml;
• herbs, spices - to taste.

Cooking method:

• Wash the fillets. Blot with paper towels. In each piece, make a deep long cut, place the spice and herb mixture in there.
• Marinate turkey fillets in soy sauce for 2 hours.
• Prepare several pieces of foil (according to the number of fillet pieces). Lubricate them with oil.
• Wrap the fillets in foil. Place on a baking sheet.
• Bake at 200 degrees for 50 minutes. Unroll the foil 5 minutes before cooking until the meat is slightly browned.

Fillet can be served hot with a side dish of vegetables and potatoes, or cold, sliced ​​across. Steamed vegetables can be used as a side dish.

Turkey medallions baked in the sleeve

• turkey medallions - 0.5 kg;
• honey - 35 g;
• a mixture of peppers - 5 g;
• salt to taste;
• garlic - 1 clove;
• dried rosemary - 10 g;
• balsamic vinegar - 50 ml;
• cheese - 100 g.

Cooking method:

• Grate the cheese finely to make a sauce straight away.
• Pass the garlic wedge through a press, add to the cheese.
• In a bowl of cheese, add a mixture of peppers, rosemary, add a little salt.
• Melt honey until liquid, mix with vinegar.
• Pour the mixture over the cheese, mix well.
• Wash and pat dry the medallions.
• Place half of the cheese and honey mixture in a roasting sleeve. Place the medallions on it, cover them with the remaining mixture.
• Fasten the sleeve on both sides, make narrow punctures in the foil with a toothpick.
• Put on a baking sheet and place in an oven preheated to 220 degrees for 40 minutes.

Serve the turkey medallions hot as soon as they are cooked. Potato garnish is best for them.

Turkey medallions baked in foil

• medallions - 0.5 kg;
• dried basil - 10 g;
• cheese - 100 g;
• tomatoes - 100 g;
• vegetable oil - 10 ml;
• sour cream - 20 ml;
• salt, pepper - to taste.

Cooking method:

• Combine sour cream with salt, pepper and basil.
• Wash the tomatoes, cut into slices.
• Finely grate the cheese.
• Wash turkey medallions and pat dry with a kitchen towel.
• Place each medallion on a piece of foil greased with vegetable oil.
• Brush the medallions with sour cream sauce.
• Place a mug of tomato on each medallion.
• Sprinkle with cheese.
• Lift the ends of the foil up and hold them together at the top so that the foil will not crush the cheese.
• Place on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, unfold the foil and bake for another 10 minutes.

If you prepare turkey medallions according to this recipe, then they can be served as a hot snack for the festive table. They look appetizing, the meat is juicy and tender.

Turkey "boiled pork"

• turkey fillet (breast) - 0.8 kg;
• mustard (sauce) - 40 ml;
• provencal herbs - 20 g;
• garlic - 3-4 cloves;
• salt, black pepper - to taste.

Cooking method:

• Wash a large piece of turkey fillet and pat dry with a towel.
• Peel the garlic, cut the slices into 3 parts.
• After making thin deep cuts on different sides of the piece with a knife, stuff the meat with garlic.
• Rub a piece with a mixture of Provencal herbs, pepper and salt. Brush with mustard.
• Refrigerate for 2 hours to marinate turkey.
• Wrap the turkey fillet in foil to make an envelope. Put in an oven preheated to 220 degrees at 35-40.
• Leave the turkey in the foil until it's cool.

After the meat has cooled to room temperature, it should be transferred to the refrigerator. Before serving, it will remain to cut into thin slices and spread on a platter. It would be a good idea to cook turkey “boiled pork” for the festive table.

Turkey with prunes

• turkey fillet - 0.8 kg;
• prunes - 0.2 kg;
• vegetable oil - 50 ml;
• salt, pepper - to taste.

Cooking method:

• Pour dried pitted prunes with warm water for 15 minutes. Take out, squeeze out, cut into strips.
• Wash the turkey fillet, dry it and cut it like an escalope. Hit with a culinary mallet.
• Combine the salt and pepper and grate the broken turkey chunks on both sides.
• Place a spoonful of chopped prunes on each piece, roll it into a roll and tie it with thread.
• Grease a baking dish or a baking sheet with high sides with plenty of oil, place the rolls on it, sprinkle with the remaining oil.
• Bake the turkey rolls with prunes at 200 degrees 35-40 minutes.

Before serving, the threads must be removed, the rolls must be cut into rings. They look very appetizing. If you want the meat to be even more juicy, these rolls can be made with bacon by wrapping each roll in thin slices of pork before wrapping it with string. However, the calorie content of the finished dish will greatly increase because of this.

You can cook the turkey in the oven whole or in slices, with or without filling. Roasted turkey can be served as a cold appetizer or as a main course, depending on the recipe. If done correctly, the meat will be tender and juicy.

Product Matrix: 🥄

The tradition of cooking a turkey in the oven for the holidays has come to us entirely since ancient pagan times. Turkey meat, baked according to all the rules, is tasty, juicy and tender; it is classified as a dietary and low-calorie meal. But in order for the turkey to become the main dish of your holiday table, it must be properly marinated before baking. The most delicious turkey marinade recipes are from America, where marinated, baked turkey with a crust is a traditional Thanksgiving dish.

To make a delicious 5-6 kg turkey marinade, you will need:

• Water - about 6 liters;
• Salt - 120 g;
• Cinnamon, cumin, cloves;
• Black pepper - 1 tablespoon;
• Onions - 2 pcs.;
• Sugar 125 g;
• Ginger root is about 6 cm long;
• Orange;
• Garlic - 4 cloves;
• Greenery.

It is necessary to marinate the turkey from 1 to 3 days in a large container, keep it in the refrigerator all the time. Soak the turkey carcass for an hour in cold water before marinating to drain the blood. Then we thoroughly rinse it inside and out, the neck must be cut off. Be sure to use the correct proportions of water and salt to prepare the marinade. Pour about a liter of water into a container, put all the salt, you can take sea salt instead of the usual one, and mix well until completely dissolved. Now add black pepper, sugar and mix well again. Break the cinnamon stick into small pieces and place in the marinade along with the cumin and cloves. Cut the onions into 4 pieces each, and cut the garlic into small pieces. Wash the ginger root well and also finely chop or grate. Cut the orange into large slices or rings with the peel. Last but not least, put finely chopped greens - celery or parsley. You can also add a little honey to the marinade, to taste. Pour all the rest of the cold water into a container and mix the marinade thoroughly. The turkey carcass must be completely covered with marinade, otherwise it will have to be turned over every 3 hours. The term for marinating a large turkey is 3 days, a small carcass is marinated for about 1.5 days. Keep the turkey cool or refrigerated at all times. Before baking, remove the turkey from the marinade, rinse in cold water and dry thoroughly, blot the carcass with a paper towel. Thorough drying of the pickled turkey is necessary so that when baked it becomes covered with a crispy, appetizing golden crust. Leave the turkey at room temperature for about 3 hours to warm up slightly. Now you just need to wrap the turkey in foil and bake in the oven. You can additionally stuff the turkey, add sage and rosemary for flavor, and brush the carcass with oil for beauty. Marinated turkeys are baked very quickly, and the roasting time depends on the size of the carcass. It is best to put the turkey on a baking sheet, breast down, so all the juice will remain inside, and do not forget to periodically water the turkey with fat, for juiciness and softness.

Get creative with the marinade preparation process, you can add your favorite spices to taste. Marinated, baked turkey is an incredibly tasty, tender, aromatic and nutritious dish. The turkey is well suited for both holiday feasts and family dinners.

I am pleased to present to your attention an excellent marinade for turkey in the oven. Marinades, of course, there are many, and I love to experiment with them. Shortly before the New Year, I came across a recipe for a marinade, which I immediately wanted to try. The result was pleasing, and I decided to cook a turkey in this marinade for the New Year's table. Since that time, I have already cooked this way several times, it always turns out great, so I boldly share this recipe with you. You can marinate both the whole turkey and its individual parts. Increase the amount of marinade depending on the size of the bird.

To marinate a turkey for baking in the oven, you need to immediately prepare all the necessary foods.

Wash the orange thoroughly with warm water. Then cut crosswise into 4 parts, then into pieces.

Place the orange slices in a saucepan, add sugar and cover with water.

Put the saucepan on the fire, bring to a boil and cook for 3 minutes. Then cool the syrup.

In a separate container, mix the soy sauce with mustard, squeeze the garlic through a press.

Mix all ingredients thoroughly.

Add cooled orange syrup to a bowl with mustard, soy sauce and garlic. We also need slices of oranges.

The marinade for the turkey is ready in the oven. Fold any parts of the turkey into a mold. Pour the prepared marinade over. Top with slices of oranges. Tighten the form with plastic wrap and send it to the refrigerator for 10-12 hours. A couple of times during this time, you can turn the bird in the mold so that it is saturated with the marinade as best as possible.

Turkey before roasting.

Preheat the oven to 200 degrees. Cover the dish with the turkey with foil and bake for 1.5 hours. Then remove the foil and brown the poultry until the desired crust color.

Here is such an appetizing bird.

Bon Appetit!

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 a big celebration is 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 there 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 many 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. For baking, citrus fruits are sometimes used, which are supplemented with cinnamon.

In a small bowl, combine all the ingredients except the olive oil. Pour oil over the bird, rub it on 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 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 core 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

Sleeve baked poultry 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 using 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 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 rind. 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 time varies 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 st. 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 oven temperature to 350 C. At the same time, they 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, the meat absorbs the 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 a 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. Place the sliced ​​apples with celery around the carcass, add water and cover 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. The top is cut off from the tin can and half of the liquid is poured. 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 poultry 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 evenly spread 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 poultry in the kitchen, although the main surprise of the festive table is the serving of 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 into the oven and then serve the dish with them.
• 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 filling 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.