Frying a turkey in a pan is a simple fillet recipe. How to fry a turkey fillet in a pan. How to fry in a pan

Everyone knows that in America and many European countries turkey is a must-have for New Year's and Christmas. In our country, turkey meat is not very popular, but in vain! Turkey meat is ahead of chicken in many respects. It is dietary, healthy and delicious. Recommended for inclusion in the diet of young children. Many vitamins, minerals and proteins found in turkey are essential for the human body. Therefore, you need to eat dishes based on the meat of this poultry as often as possible.

The easiest way to cook a turkey is in a skillet. This option is chosen by many experienced chefs and beginners.

What is good about cooking in a pan

Cooking turkey in a pan has several advantages over other methods:

• a simple process that takes a little time;
• dietary meat and at the same time satisfying;
• a variety of recipes and cooking methods makes it possible to get dishes of different taste at the exit;
• with proper heat treatment, the turkey turns out to be juicy, tender and, importantly, healthy.

You don't need to use complicated techniques or many different kitchen utensils to cook poultry in a pan. All you need is a frying pan and some free time. This is the main advantage of this method.

Turkey preparation

An important point before starting cooking is the choice of meat and its processing. Ideally, it is best to purchase poultry from trusted suppliers.

You can cook from any part of the carcass. A more uniform structure has a turkey fillet taken from the brisket. This part of the bird is considered to be less nutritious. You can also cook fillet from the drumstick. The main thing, when choosing, pay attention to the color of the product, the smell and the condition of the upper covers. The meat should not be dented or damaged.

The selected turkey should be rinsed well and wiped off with a tea towel or paper. The meat is ready for further processing.

Various poultry marinades are often used. They make the product softer and more tender. You can use soy sauce with honey or dry wine.

Not all spices are suitable for a particular product. Any Caucasian spices, cloves, cardamom and turmeric are in perfect harmony with turkey meat. Cinnamon and ginger are appropriate. By adding various spices, you can change the taste of the finished dish and pleasantly surprise your home and guests every time.

Cooking methods

Different cooking techniques for turkey meat allow you to get dishes with different tastes and aromas. So, when frying, the product is obtained with a golden brown crust. And when stewing, you can achieve extraordinary softness and juiciness of meat. By baking, the turkey will preserve vitamins and juices, it will be an excellent option for a diet.

Frying

Frying turkey in a pan is the most common and in a simple way its preparation. Takes little time. And the result is amazing: the meat is tasty, juicy and aromatic. You just need to follow some rules.

1. The turkey fillet should be rinsed well and dried with a towel. If the product is sent to be fried undried, it will start to “shoot” in the pan.
2. Cut the meat into small portions.
3. Serve a little with a hammer, salt and pepper. Leave on for 30 minutes.
4. Beat the chicken whites with a little flour and season with salt.
5. Each piece must be dipped in a protein mixture and sent to fry in a pan with vegetable oil.
6. Fry the meat over medium heat for 12 minutes on each side.

The dish turns out to be tender and juicy. Correctly timed heat treatment makes it possible to obtain an ideal result. The meat retains all useful properties and taste.

Extinguishing

After stewing, the turkey is very soft, melting in the mouth. The main thing is to observe the processing time. If you are preparing portioned fillet, then you need half an hour. And if the meat is cut into small pieces, 20 minutes will be enough.

1. First, you need to fry the pieces of meat on both sides for 5 minutes.
2. You can add onions, carrots, and other vegetables as desired.
3. Pour sour cream over the ingredients and close the lid. Simmer for 7 minutes.
4. At the end of cooking, season with salt, spices and sprinkle with herbs.

You can serve the dish with any side dish: potatoes, boiled rice or pasta.

Baking

Oven baked turkey is very tasty. You can do this right in the pan.

1. Prepared meat, it can be drumsticks, portioned fillets or pieces of various sizes, must be placed in a frying pan and lightly fried on the stove. The process will take 5 minutes.
2. Then you need to send the bird to the oven. Pour some water into the pan.
3. Cooking time depends on the size of the turkey. If the pieces are large, it will take 40 minutes, if small - 20.
4. 5 minutes before turning off, you need to salt the dish and sprinkle with spices.

Little tricks

• Meat should be at room temperature before cooking. It is impossible to cook immediately after taking it out of the refrigerator.
• It is best to use fresh food rather than frozen.
• Homemade turkey contains a lot of fat, so you don't need oil when frying.
• Fresh poultry meat can be distinguished by white with a possible yellowish tinge.
• The use of various marinades makes the meat juicier and more flavorful.
• The turkey must be roasted separately from the other components of the dish.

Delicious recipe: turkey fillet in aromatic sauce

1. Wash the fillet, dry it and beat it off with a kitchen hammer so that the thickness of each piece is no more than 2 cm.
2. Prepare a marinade from dry white wine (1 glass), onions, parsley, olive oil (4 tsp), garlic and other spices as desired. Pour half of the marinade into a convenient container. Place the turkey fillet there, mix and refrigerate for 3 hours.
3. Then take out the meat and sprinkle it with salt.
4. Send to fry in a pan for 10 minutes. Then transfer to a plate and cover with foil so that the meat does not cool down.
5. Take 1 glass chicken broth, mix with starch (4 tsp) and marinade. Pour this mixture into the pan in which the turkey was cooked. Bring to a boil and cook for another 2 minutes, until the mixture thickens.
6. Cut the fillet into convenient portions and pour the sauce over the top. Serve immediately.

Turkey meat is one of the healthiest types of meat. You can cook a huge number of interesting and tasty dishes from turkey that will please the whole family, and the cooking process will not take much time. In this article, we will look at how to fry turkey in chunks in a pan, and also talk about useful properties birds.

Benefit and harm

It is not for nothing that turkey meat is considered a universal meat that absolutely everyone, without exception, can eat. It is rich in vitamins, minerals and is much more beneficial for the diet of children than chicken. The bird does not call allergic reaction, has a low calorie content, so even people who adhere to the principles of proper nutrition or follow a diet can eat it. The protein contained in turkey is absorbed much faster and easier than chicken.

The only drawback of this bird is its large size, which you need to get used to. Turkey meat can be purchased at any supermarket, meals are prepared within a few minutes. Even a novice hostess can handle turkey dishes. In the markets you can buy poultry in whole or in parts. The brisket is considered the lowest-calorie piece, but it is also the least juicy. You can cook significantly more dishes from the sirloin than from other parts of the carcass.

Turkey meat should be consumed in limited quantities for overweight people.

Do not forget that the cholesterol content increases in meat fried in vegetable oil.

Experienced housewives use certain tricks in the kitchen, with the help of which the meat is most juicy.

• It is recommended to fry the poultry pieces separately from the rest of the ingredients, unless braising is expected.
• Purchase fresh meat two days before cooking.
• If the poultry is frozen, it must first be defrosted naturally at room temperature, or in the refrigerator. In no case should you speed up the process with microwave oven or warm water. Such manipulations will affect the quality of the meat and the taste of the final dish.
• There is only one way to speed up the defrosting: put the fillets under a thin stream of cold water.

• Immediately before cooking, the meat should be thoroughly rinsed and discarded in a colander to allow excess moisture to drain. You also need to remove excess fat and cartilage.
• Each piece is fried for a certain amount of time. Legs and wings must be sautéed for about half an hour. The sirloin is sufficient for a maximum of 25 minutes.
• It is better to pre-rinse vegetables in cold water, peel, remove seeds.

Preparation of all components will greatly facilitate and speed up the culinary process.

Cooking recipes

There are many interesting ways to pan turkey chunks. Each option is good in its own way and guarantees a juicy meal.

Classical

A basic recipe that uses the minimum amount of ingredients. The dish is prepared in a matter of minutes.

At your discretion, you can add spices or herbs to the dish.

Components:

• 400 g fillet;
• 50 ml olive oil;
• salt and pepper.

Recipe:

Divide the prepared fillet into slices. Burn the olive oil in a frying container and transfer the turkey meat there. Add salt and pepper and fry the meat until golden brown. Then the slices should be turned over and spiced again. Continue to fry the poultry until tender, then place on paper towels to absorb excess fat.

With sour cream and onions

A delicious dish with a pleasant aroma will become the "star" of any table. Sour cream sauce will add juiciness and softness to the turkey.

You can take any broth to your taste: meat, chicken, turkey or vegetable.

Products composition:

• 500 g fillet;
• 70 ml of olive oil;
• 120 ml sour cream;
• 1 glass of broth;
• 2 onion heads;
• 4 cloves of garlic;
• dill and cilantro;
• spices to taste.

Preparation method:

Cut the prepared sirloin into large cubes. Send to fry in heated olive oil until a delicious crust forms. Chop the onion in half rings and add to the meat. Saute the contents of the pan for 6 minutes, then pour in the sour cream and broth. Season with salt and pepper, an Italian herb blend, or any other spices you wish. Stir all the ingredients with a wooden spatula and simmer over medium heat for about 15 minutes. Finely chop cilantro, dill, garlic cloves and sprinkle with them on the finished dish, let stand for 10 minutes before serving.

With ginger

Ginger, mint and lemon zest will give the turkey an original flavor. This dish will definitely be appreciated by lovers of oriental cuisine.

Optionally, you can replace the water with a small amount of soy sauce, so the dish will turn out to be even more spicy.

Ingredients:

• 1 kg hips;
• 3 onion heads;
• ginger root;
• 1/2 lemon;
• 2 cloves of garlic;
• mint;
• 3 tbsp. l olive oil;
• spices as desired.

Recipe:

Cut the thighs into small cubes, the onion into thick circles. Pass the garlic through a press, grate the lemon and ginger root, chop the mint leaves. Heat olive oil in a skillet and add turkey. It is important to fry the pieces on each side until golden brown, which will take about 10 minutes.

When the meat is ready, add the chopped onions, garlic and mint. Pour the ingredients with half a glass of boiled liquid and mix well. Simmer the mixture over low heat for about 20 minutes. Put the lemon zest and ginger in the pan, leaving the meat to simmer for 15 minutes. Then add spices, mix and keep on fire for another 5 minutes. Remove from the stove, let stand under the lid for a quarter of an hour, and then serve.

With vegetables

Vegetables go well with any type of meat. A turkey on a vegetable stew pillow can be a main course for lunch or a full dinner. A combination of foods rich in protein and fiber has always been considered the best for an evening meal.

Components:

• 500 g fillet;
• 1 zucchini;
• 3 red bell peppers;
• 1 tomato;
• 1 carrot;
• 2 onion heads;
• 3 cloves of garlic;
• 2-3 st. l olive oil;
• spices as desired.

Preparation:

Divide the fillet into small pieces and fry in a frying container with the addition of two teaspoons of oil (the rest of the oil will be needed later). Chop the onion into cubes, grate the carrots. Send vegetables to the skillet as soon as the bird has a delicious crust.

Pour the tomato over with boiling water and peel, then finely chop. Cut the zucchini into small squares, pass the garlic through a press, cut the bell pepper into strips.

Heat the remaining oil in a separate skillet and send the vegetables to simmer. When the frying is ready, add it to the turkey container, add spices and 100 ml hot water... Cover the pan with a lid and simmer for 20 minutes.

Can be one of many options for cooking tender turkey fillets. Oven-baked turkey meat takes longer to cook, but it will take a few minutes to cook in a pan.

You can fry turkey fillets in a pan in a whole chunk, like chops, or in small pieces. Whichever of the options for its preparation you choose, it is worth remembering that turkey meat, just like chicken meat, belongs to dietary types of meat and to give it bright taste and aroma are widely used in various spices, sauces or marinades.

Fried turkey slices in a pan will turn out juicy, aromatic and tasty in marinades based on mayonnaise, tomato and soy sauce, sour cream. You should also not forget about vegetables - bell peppers, onions, carrots, broccoli, green beans and tomatoes can bring new notes to the dish.

Today I want to tell you how to prepare turkey fillet fried in a pan in pieces with onions in tomato sauce.

• Turkey fillet - 400-500 gr.,
• Onions - 1 pc.,
• Tomato sauce - 4 tbsp spoons,
• Mustard - 1 tsp,
• Soy sauce - 4 tablespoons spoons,
• Spices: paprika, ginger, black pepper,
• Refined sunflower oil

Fried turkey in a pan with chunks with onions - recipe

Rinse the fresh turkey fillet cold water... Blot it with napkins to keep it dry. Cut it along the grain into 4 x 4 cm pieces. Peel the onion. Cut it in two. Cut into thin half rings.

Make a hot sauce. Pour the tomato sauce into a bowl. Add spices, add soy sauce, add mustard. Stir the marinade until smooth. If the sauce does not seem salty to you, add a small amount of salt. For spice, you can add finely diced garlic or chili to the sauce.

Place the turkey fillet pieces in a bowl. Pour the resulting tomato marinade over the meat. After that, lay out the onion slices. Toss the turkey and onion in the sauce.

Pour a small amount of sunflower oil into a skillet. Arrange the onion and turkey slices. While stirring, fry the dietary meat in the hot sauce for about 10 minutes.

Fried turkey in a pan with chunks and onions served hot to the main side dish. Many side dishes are suitable for such fried meat, ranging from mashed potatoes, baked potatoes in the oven, pasta, spaghetti and ending with cereals. Transfer the fried turkey fillet with onions to a bowl and serve. Sprinkle with fresh herbs if desired. Enjoy your meal. I would be glad if this roasted turkey recipe with onions in a pan Did you like. I also recommend cooking turkey with potatoes in the oven.

Fried turkey in a pan with chunks with onions
Pan-fried turkey with chunks and onions can be one of many options for making tender turkey fillets. Preparing a turkey fillet fried in a pan in slices with onions in tomato sauce is simple and quick.

Turkey in a pan: recipes from around the world. How to fry a turkey in a pan deliciously and quickly: drumsticks, steaks, stew with vegetables

The bird, formerly known as a favorite American treat on Thanksgiving, has gradually infiltrated Russian cuisine, debunking myths about itself one by one.

Previously, it was considered as follows: this is a dry bird, from which little can be cooked, and even that little promised great labor costs, fraught with dubious results.

But this bird, contrary to rumors, has significant nutritional value and low price, and is also able to replace beef or pork in any meat dish. And you can cook it at least every week using a variety of recipes, sauces, combinations and your own imagination.

Turkey in a pan - general cooking principles:

It is better to fry the turkey separately from the rest of the ingredients. Of course, if the recipe provides for subsequent stewing, then there will be no crispy crust. But it will taste good: stewing the turkey in a pan without frying, you will no longer achieve it.

Chilled turkey is always better than frozen turkey.

Never start cooking a turkey while it is still cold. In this case, its meat loses its juiciness. Remove the bird from the refrigerator early to bring the temperature back to room temperature.

Frozen poultry should be thawed slowly: in water that needs to be changed regularly, or indoors. A carcass of about 8-9 kg, for example, is thawed for up to two days.

You need to purchase a turkey no earlier than two days before cooking: a fresh carcass must be thoroughly rinsed in running water, wipe dry both inside and outside, cover with foil and refrigerate.

Homemade turkey is fried in a frying pan without oil - it will start up the fat itself, and you will not need oil. You always have to add vegetable oil to store-bought poultry.

Each part of the turkey in the pan takes its own time. The fillet will be ready to eat in 25 minutes. It takes 20 minutes for the fillet chop, the legs need to be fried for about 35 minutes.

The skin of a fresh bird should be light, a slight yellowish tint is possible.

If the turkey is pre-soaked in a marinade (suitable for any recipe), then the turkey meat will turn out to be much softer and richer. The carcass is marinated from 2 to 4 days, depending on the size. Marinade can be simply salty water with the addition of spices or vinegar (ordinary or wine), dry wine, as well as pomegranate, apple, orange and any freshly squeezed juices. Natural kefir or yogurt are also excellent marinades for turkey.

There are a lot of spices suitable for marinating turkey. Poultry is marinated with pepper and ginger, cloves and cardamom, turmeric, cinnamon and many other spices. Oriental and Caucasian spices work well. However, it is not recommended to use ready-made black pepper for such purposes - it will add bitterness to your turkey dish. Better crush the peppercorns yourself. It is advisable to use salt, coarsely ground. If you wish, you can change it for soy sauce.

Common ingredients for all recipes are vegetable oil (usually 2-3 tablespoons), pepper and salt.

Tender turkey in a Stroganoff pan with mushrooms

Ingredients:

Turkey leg meat: 300 g.

Porcini mushrooms: 100 g.

Sour cream (high fat): 0.25 cups.

Cooking method:

Meat from the legs is required to be cut into "cubes" and put on a hot skillet with butter and fry a little. Then the onion is cut into cubes, and each White mushroom- into quarters. Mushrooms and onions are added to the turkey in a pan, the resulting mass is stewed over low heat until the water evaporates.

Then sour cream, mustard, pepper and salt are added here. It remains only to stir, bring the dish to a boil and simmer for another 5 minutes.

Turkey in a frying pan "Hercules" in oatmeal breading

Ingredients:

Poultry fillet: 1 kg.

Chicken egg: 1 pc.

Some oatmeal.

Cooking method:

The cooking process begins by marinating the turkey according to one of the above principles. The fillet is cut into small pieces and placed in the marinade. Then, when the marinating process is over, you can start preparing the dish itself. Before putting the pieces of turkey in the pan, grate (or just finely chop) the onion on a coarse grater, mix it with egg, flour and mayonnaise, add vegetable oil to the mixture, pepper and salt. The resulting mass is poured into fillets, the products are mixed, and in this form remain for some time at room temperature. This is an additional marinade in mayonnaise.

After 2 hours, you need to heat the frying pan, pour two tablespoons of any vegetable oil into it, and, breading the fillet pieces in oatmeal, put the turkey in the pan and fry until it is well browned.

Country-style turkey in a pan in batter

Ingredients:

Cooking method:

First you need to separate the whites and yolks. In a container with proteins add flour, salt and pepper in a small amount, and beat thoroughly with a whisk or blender. Cut the turkey meat into pieces, beat off, pepper and salt. In a frying pan preheated with oil, each piece of turkey is laid out after it has been dipped in batter. Pieces of turkey are fried in a pan for about 10-15 minutes on all sides over low heat without a lid until tender.

Crispy turkey breast chops

This healthy and completely diet turkey dish in a pan cooks as quickly as the previous ones. Turkey chops according to this recipe will save you in case of unexpected guests, when you need to act quickly and feed is delicious.

Ingredients:

Chicken eggs: 1-2 pcs.

Bread crumbs: 5-6 tbsp. l.

Provencal herbs (or other spices): 0.5-1 tsp.

Some oatmeal.

Ghee or butter (other than vegetable oil): 1 tbsp. l.

Cooking method:

You need to start by rinsing a piece of fillet and drying it thoroughly with paper napkins or towels. Then the meat is cut into pieces - always across the fibers. A half-kilogram piece of fillet is from 4 to 6 slices about 20 mm thick. Place the slices in a bag and beat off with a wooden mallet, without much effort, until they "lose weight" up to 13-15 mm. Sprinkle with pepper.

Next, beat the egg with a fork or whisk, adding Provencal herbs there (they can be replaced with any set of dried herbs that can be found on the farm). Chops should be dipped into a mixture of eggs and herbs, then put them in a container and pour the rest of the beaten egg there. Leave to stand for at least a quarter of an hour at room temperature. If your guests did not come unexpectedly, then such a marinade can be made in advance. In this case, the container with meat and eggs can be covered with foil and left overnight or even half a day in the refrigerator.

It remains only to thickly bread the chops in breadcrumbs just before the frying process. Put a frying pan with a thick bottom on an intense fire and, when the vegetable oil "overheats", add a little butter (not necessary to taste). The turkey chops themselves in the skillet will fry faster than the preparation process went on. Almost a minute later the bottom of the chop becomes rosy, it is necessary to turn it over, "remove" the heat a little, salt the already fried side. The second side is ready just as quickly. The main thing is not to overcook, the turkey in such cases quickly becomes tough and dry.

Turkey drumstick in a skillet spicy in soy sauce

Ingredients:

A little olive oil: about 2-3 tbsp. l.

Garlic: 2-3 teeth.

Dried basil: 1 tsp

Soy sauce: 2 tbsp. l.

Balsamic vinegar: 2 tbsp l.

Cooking method:

The poultry drumstick should be cut across into pieces of approximately 2 cm. Place the pieces in a deep plate or bowl. Then grind.

Now you need to prepare the sauce: mix olive oil and balsamic vinegar and soy sauce, adding paprika, basil, and salt. Pieces of drumstick are poured with the resulting mixture, the whole mass is covered with a lid and it remains to marinate for at least one hour (at room temperature). Pieces need to be turned over periodically. The longer the cooked mass stands, the tastier and more tender the dish will turn out.

When the time comes to fry a spicy turkey in a pan, you will need to heat the pan with olive oil over low or medium heat and put the pickled pieces there, leaving the marinade in the container without pouring. In this case, the drumstick is fried for 5 minutes on all sides, then it is poured with the remaining marinade. Put out another 10 minutes.

Juicy turkey in a pan with vegetables in Samarkand style

Ingredients:

Turkey fillet: 0.5 kg.

Bell pepper: 1 pc.

Olive oil: 3 tablespoons l.

Parsley: half a bunch.

Turmeric: half tsp

Cooking method:

First, heat a frying pan with 2 tablespoons of oil, then put the turkey and fry, stirring the pieces occasionally, for about a quarter of an hour over low heat, without covering.

At the same time, you can have time to peel and cut vegetables, if not everything is ready. Onions and bell peppers are cut in half rings, carrots should be grated with a coarse grater. Tomatoes must not only be washed, but also doused with boiling water and peeled, then cut into small pieces. Zucchini also needs to be peeled and seeds removed. Chop the garlic in any suitable way.

For vegetables, you first need another pan. On it, in turn, with a break of five minutes, vegetables are laid out in a certain sequence:

After the products in both pans look like ready-made ones, mix them together and fry together for another 20 minutes, adding seasonings.

Mix vegetables and fillets, sprinkle them with salt, turmeric, pepper, add garlic, add half a glass of boiling water, then simmer under a lid over low heat for about 20-25 minutes.

Chopped parsley and sour cream will add the final note of taste to the Samarkand-style turkey with vegetables - already on the table, as a seasoning and decoration.

Roasted Mexican turkey with green beans, tomatoes and garlic

Ingredients:

Turkey fillet: 0.4 kg.

Tomatoes and onions: 2 pcs.

Green beans: 2 cups

Olive oil: 2 tbsp. l.

Parsley, other spices.

Cooking method:

Turkey fillet in a pan with vegetables is an easy and “quick” dish, which is enough for a large family.

First, the fillet is finely chopped, then it is fried in olive oil until lightly browned. Put the pieces on a separate plate using a slotted spoon.

All green bean pods must be cut into pieces 2-3 parts, remove the hard parts and veins and boil until softened in a small amount of water. In the pan where the fillets were prepared (in the same oil), fry the tomatoes and onions, cut into half rings, add chopped herbs and garlic, season with spices to taste, salt and pepper.

Mix the resulting mass and fry together for 3-5 minutes over low heat. Then add the turkey and beans. The last stage of cooking is stewing. A little liquid is poured into the pan (just enough so that the ingredients are barely covered with water). Now you can cover the almost finished dish with a lid, and in 10-15 minutes of the final stage of the process, you can start serving the table.

French turkey steak in a pan dietary

Due to the ease with which turkey fat is absorbed by the human body, this dish is perfect for those who follow a weight-based diet, although the very word "steak" sounds like something high in calories.

Ingredients:

Turkey meat: 0.5 kg.

Butter: 1 tbsp. l.

Ground red pepper: 1/3 tsp.

Oil - olive or corn.

Curry powder: oh, 5 tsp

Cooking method:

Rinse the fillets thoroughly in running water and cut into steaks. Stir all the spices together. Grate each piece of turkey with spices and leave for half an hour. You can wrap the steaks in cling film - so the spices soak the meat deeper.

Heat a skillet with a mixture of butter and corn or olive oil.

Then cover the pan with a lid and set the heat to low. Thus, the steaks should simmer for another 5 minutes. After switching off, cover the pan with foil for a few minutes and allow the ready-made steaks to "reach" a little.

Pumpkin ragout with turkey "Autumn"

Ingredients:

Turkey (legs, fillets or minced turkey): 0.5 kg.

Pumpkin: 4 cups

Onion and bell pepper: 1 pc.

Garlic: 1 clove.

Greens: to taste.

Grated cheese: 0.5 cups.

Sour cream: 0.5 cups.

Cooking method:

Grate cheese and pumpkin.

If you have prepared drumsticks or turkey fillets for the recipe, then they must be fried in a pan until a uniform blush, turning over and set aside.

Peel vegetables. Onions and garlic are cut into smaller pieces, bell peppers are cut into squares. Put vegetables in a preheated pan and simmer over low heat until they become softer. Then add the turkey to the pan (or minced turkey) and fry until the mixture is dark golden in color.

Add diced tomatoes together with pumpkin, season with spices and salt. It remains only to extinguish under a lid on low heat for another 15–20 minutes.

Grated cheese will come in handy for a ready-made stew: the dish is served to the table with cheese, sour cream and a decoration of herbs.

Turkey fillet in a frying pan "The remains are sweet"

Ingredients:

Turkey fillet: how much to eat.

Sour cream, cream, kefir: any fermented milk products.

Onions, garlic, herbs, dill, parsley - any vegetable that can be found in the refrigerator.

Cooking method:

This recipe is suitable for those housewives who have a turkey, but nothing has been purchased for it from the ingredients specified in other recipes. Therefore, in the refrigerator you can find everything that looks like vegetables and herbs, and chop it for frying.

Fillets are cut first. Pieces of turkey are fried in a pan for a few minutes until light blush. Then chopped vegetables are added to the ruddy pieces. The resulting mass is fried over not very high heat for about 15 minutes.

In principle, you can do without fermented milk products, putting out the dish under the lid on low heat, adding ordinary water. But with kefir or sour cream, the taste will be softer and thinner.

If you want the turkey meat in the pan to be crispy, there should be no excess liquid in the dish - vegetables or water. Only fry over medium heat, exclude stewing. You can fry vegetables separately and serve as a side dish.

If you venture to fry and stew the whole turkey in a pan, then put the bird breast-side down. This is the driest place in the carcass and will make it much juicier this way.

The readiness of a turkey, like a chicken, is determined by piercing: a clear liquid should flow from the thick parts.

Any liquid left over from frying the turkey fillet in the pan can be used to prepare another dish: side dish, soup, or gravy.

Adding a few drops of lemon will add a delicate and subtle flavor to the turkey steak in the pan.

After frying, the steaks must "rest" for a few minutes.

Roasted turkey is as good for sandwiches as sausage or bacon, especially if you supplement the fillet with a leaf of lettuce and a slice of tomato.

During frying, it is better to pour large pieces of meat of this bird with its “own juice”. This is an additional safety net against the notorious dryness of turkey meat.

Do not forget about the intricacies: the rules for defrosting and pickling. This applies not only to satsivi, chakhokhbili, schnitzels, julienne, but also to cutlets, meatballs and even turkey nuggets and pâtés.

Turkey in a pan: recipes from around the world
How to cook a turkey in a pan, the technology is disclosed in detail

Turkey meat is very tasty and dietary. Now, fillets and other parts of turkey can be bought not only in the market, as before, but also in butcher shops. I usually buy fillets and cook them different ways: carcass, bake or fry. Of course, I fry the least often, but sometimes I really want fried meat with a golden crust. Today we will cook fried turkey in pieces in a pan. Such meat goes well with any side dish, and with potatoes - just fly away!

To prepare the dish, prepare all the products from the list.

Rinse fillets with cold water and pat dry with paper towels. Cut into slices 6-7 mm thick, like into chops, and then another piece into 3 pieces.

Heat the oil well in a frying pan, add the turkey pieces, season with salt and pepper. Fry until golden brown.

Turn the pieces over, the meat will decrease in size when frying. You can move it and put the next batch in the pan. You should also salt and pepper the meat on the other side.

Fry all the pieces of turkey in a frying pan until golden brown, without covering. Frying will take 7-10 minutes.

Place the finished turkey slices on paper towels to remove excess oil.

Serve the roasted turkey slices with your favorite side dish. I have - with boiled potatoes.

Bon Appetit!

Hello dear readers of my blog! Today I want to tell you about the ideal product for those who love meat and at the same time lead healthy image life. This skillet turkey fillet is a juicy and tender dish with a minimum amount of calories that can be cooked in a variety of ways.

The calorie content per 100 grams is only 102 kcal, and the fat content is minimal - 3 g. It can be consumed by absolutely everyone: suitable for a nursing mother, small children and those who are struggling with excess weight. The only thing is that due to the low fat content, the dish can turn out to be dry, especially the fillet.

To make the meat juicy and soft, marinate it or stew it in sour cream sauce, cream or tomato. Soy sauce is perfect as a marinade, lemon juice, olive oil with spices. The product goes well with honey and mustard, and sometimes it is pickled in kefir, dry wine and even beer. Pickle recipes i.

Meat is very tasty in bread crumbs, in an egg and with cheese. The breading “grabs” it securely, and the juice stays inside. It cooks quickly enough, and you can serve it with any side dishes - potatoes, pasta, vegetables. Below you will find not only best recipes, but also the secrets of cooking. So how long does it take to fry meat, how much to stew and how to turn a simple product into a culinary miracle?

Delicious turkey thigh fillet in a pan, fried in pieces

The simplest dish is a gravy stew. It turns out to be soft and tender, and cooking does not take much time. I fry poultry when there is not much time, but I need to feed the family satisfyingly and quickly.

Required Ingredients:

• 1-1.5 kg of turkey meat;
• 2 onions;
• 1 carrot;
• 1 clove of garlic;
• 3 tbsp vegetable oil;
• provencal herbs or any spices;
• salt pepper.

How to cook:

1. Peel the vegetables, cut the onion into half rings, grate the carrots on a coarse grater.

2. Heat a skillet with oil, fry the vegetables over medium heat until the onions are transparent.

3. Rinse the meat well, dry and cut into small pieces.

Always remove excess moisture from meat after washing. This will cook the turkey instead of stewing.

4. Put in a pan with vegetables and fry over high heat for about 10 minutes - the juice should begin to stand out from the turkey.

5. As soon as all the juice is released and the meat turns white, the heat must be reduced so that the liquid boils a little.

6. Add spices and garlic, simmer covered for about half an hour.

7. Season with salt and pepper 5 minutes before cooking. It is not necessary to add salt earlier, otherwise the juice will be released too much, and the meat will become dry.

If, after cooking, a lot of liquid remains in the pan, you need to increase the heat to the maximum and evaporate the excess liquid. The dish is ready!

Have you tried fried turkey drumstick steaks? You should definitely try it. A step by step recipes cooking.

Turkey fillet in a pan with sour cream and vegetables

Poultry meat in sour cream sauce turns out to be unusually juicy and aromatic. Potatoes are used as a side dish, which will add satiety to the dish. The recipe can be slightly changed - add more or less garlic, and take cream instead of sour cream.

What you need:

• 800 g turkey thigh fillet;
• 1 kg potatoes;
• 1 onion;
• 2 carrots;
• 1 clove of garlic;
• 200 g sour cream;
• 250 ml boiling water;
• vegetable oil;
• herbs, spices, salt and pepper to taste.

Step by step recipe:

1. Rinse and dry the turkey, cut into medium pieces.

2. Peel the potatoes, cut them and cover them with cold water to avoid darkening.

3. Cut the onion and carrots into cubes, crush the garlic or chop with a knife, finely chop the greens.

4. Mix sour cream, garlic and herbs, salt a little.

Sour cream can be replaced with cream, then you get a delicate creamy sauce.

5. Preheat a frying pan, pour in vegetable oil, fry the meat over maximum heat for 5 minutes.

6. Add onions and carrots, fry for another 5 minutes, stirring occasionally.

7. Season with salt, pepper, spices, potatoes and stir.

8. Pour in the sour cream dressing and add boiling water to make a broth.

Stir the food, reduce heat to low and simmer covered for 20-25 minutes. The dish is done as soon as the potatoes are tender.

I cook according to the same recipe. Poultry meat in a creamy sauce turns out to be especially tasty and tender. I recommend giving it a try!

How to cook turkey steak in soy sauce in a grill pan?

Turkey breast marinated in soy sauce is practically a restaurant dish. To improve the taste, you can add your favorite spices to the marinade, although the meat is already perfect without that. The product is marinated very quickly, fried too, and goes well with any side dish.

Products for the dish:

• 300 g turkey fillet (breast);
• 4 tablespoons soy sauce;
• 2-3 cloves of garlic;
• 1 bell pepper;
• 1 onion.

How to fry:

1. Peel the breast from films, rinse, dry and cut into oblong pieces 1-2 cm thick.

2. Cut the onion into rings, the pepper into slices.

3. Pour the soy sauce over the slices, chop the garlic and place over the turkey, stir very well. Leave for 5-7 minutes to marinate well.

4. Heat a frying pan (grill works best, but you can use a regular one) with vegetable oil, add a piece of butter.

Peel the pieces of meat well from garlic, otherwise it will burn. Fry them on both sides until golden brown, along with chunks of bell pepper and onion rings.

A simple recipe for turkey breast chops in batter

Poultry chops are easier to prepare than pork chops and are much more beneficial. The secret of the dish lies in the fact that the meat must be beaten off in order to break the fibers. This will make it much softer. I use a kitchen hammer and a regular plastic bag... Otherwise, the process is practically no different from ordinary chops.

Ingredient List:

• 500 g turkey fillet;
• 1 onion;
• 2 eggs;
• 2 cloves of garlic;
• 3-4 tablespoons flour;
• vegetable oil;
• sesame;
• salt pepper.

Cooking method:

1. Peel the onion and garlic, grate on a fine grater. This is not the most enjoyable process, and as a last resort, you can use a blender.

2. Add pepper to the resulting gruel, mix well.

3. Rinse the meat, dry and cut across the fibers into pieces 2-3 cm thick. Wrap them in plastic and gently beat off with the smooth side of a hammer.

4. Put the prepared semi-finished products on a plate, brush each with an onion-garlic mixture and rub with salt on both sides. Leave on for 15-20 minutes.

5. Mix flour with sesame seeds, beat eggs.

Dip each piece of meat in an egg, then in flour and fry over medium heat until golden brown.

Turkey fillet cutlets with rolled oats, fried in a pan

This healthy and tasty dish is perfect for children as it contains a minimum of fat and no harmful additives. Usually white bread or a loaf is added to the minced meat, but I like to make them with rolled oats. It turns out less high-calorie, but very satisfying - such cutlets can be eaten with vegetables without side dishes and bread.

3. Put oatmeal in the minced meat, salt, pepper, add seasonings.

4. Beat in an egg, mix well and beat it lightly.

Shape into patties and sauté in olive oil on both sides until brownish.

Turkey fillet goulash stewed with onions and carrots in a pan

For many of us, goulash is associated with dining in a canteen, but in fact it is prepared not only in public catering. It is a Hungarian dish traditionally made from beef or veal. It is cut into thin slices and then stewed with onions and carrots in tomato sauce. I want to offer a variant of turkey fillet goulash, which turns out to be especially tender and juicy.

Do you still believe that proper nutrition must be insipid and boring? Then try to cook turkey fillet dishes that your loved ones will really like. And be sure to tell us which recipes you liked the most and share them with your friends on social networks. Bon appetit and see you soon!