Baked turkey meat with rice

Baked turkey meat with rice

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The pulp was cut in half ... I cut it and I added the garlic pieces, then I seasoned it with everything, I greased it with olive oil and I put it in the tray.

I washed the rice, then I put it in a pan, I added finely chopped onions, carrots, sliced ​​artichokes and mushrooms, I seasoned, I added half a lg-it of curry and for a more intense taste I added and a stalk of celery that I later took out.

I heated the oven to 200 degrees, put a cup of water over the meat and put it in the oven. - After half an hour I put the rice in the oven and left everything for another hour or so.

I kept turning the meat in this interval from one side to the other

I served it with assorted salad ... very good!

Baked turkey pulp

We thought of this recipe as an alternative to baked lamb meat, for those who do not go for the sheep meat. The piece I used comes from a huge turkey, almost 10 kg. It can be the centerpiece of a festive meal, such as Easter, or another special occasion. The meat is enough for 6 people.
To flavor it, we used seasonal greens: leurda, garlic and green onions.

An upper pulp of large turkey with bone (about 2 kg)
1 link green onion
1 bundle of leurda
1 link green garlic
50 gr butter
1 glass of dry red wine (for sauce)
Olive oil, salt, pepper

1.Cut the greens finely and mix with butter, 1/2 teaspoon salt and a pinch of pepper until it forms a paste. With this we will fill the skin, as we did here (link to the turkey recipe with green crust).
2.Season on the outside with olive oil, salt and pepper, then wrap in aluminum foil (or baking) and bake at 150 degrees for 2 hours. During this time you can prepare a garnish, such as some new potatoes with butter and dill.
3.After two hours, the meat should be well penetrated, but it is better to check using a sharp object: it should penetrate easily. If necessary, leave the meat for another 30 minutes, still in foil.
4.Remove the foil, drain the juices gathered in the pan in a saucepan, sprinkle the meat with them, then put it back in the oven for another 20 minutes, at 180 degrees. What we want is a crunchy, appetizing crust.
5.Of the remaining juices you can make a simple sauce: remove the fat, add the red wine and reduce. Add a little butter, for a creamier consistency, taste and season if necessary.
Before serving, let the meat rest for at least 15 minutes.
It looks impressive, and the flavors are just right. A good wine would be a 2-3 year old cabernet or even more & # 8211 noblesse oblige & # 8230

Roast turkey legs stewed in red wine - for an appetizing meal

  • Turkey legs stewed in red wine (Maria Matyiku / Epoch Times) Turkey legs stewed in red wine

Besides the fact that it is a very tasty steak, the meat has a reddish and crispy crust of golden-brown color on top, and the juicy pulp inside melts in your mouth.

For those who wish, we present the recipe below:


2 - 3 lower thighs (legs) of turkey,

freshly ground black pepper and salt to taste,

1 large carrot cut into slices,

½ diced celery root,

2 cloves of crushed garlic,

a few sprigs of thyme or half a teaspoon of dried thyme,

2 cups dry red wine or natural unsweetened grape juice,

up to one liter of bone broth or water (depending on the vessel),

2 tablespoons starch sauce (optional)


To prepare this steak, a heat-resistant pan with higher walls is used, but in its absence, a wide pan can be used to accommodate the size of the thighs in a single layer. It is preferable that the chosen dish has thicker walls and bottoms to keep warm and avoid burning the steak.

The turkey legs, washed, cleaned and wiped beforehand with a paper towel, sprinkle well with salt and pepper.

Put the oil in the pan, and when it heats up, add the thighs. Cook the thighs over medium-high heat until the skin takes on a golden-brown crust (approx. 5-6 minutes), then turn on the other side for another 5 minutes. If the oil gets too hot, the temperature is reduced to medium.

Remove the thighs from the pan and set aside in another bowl.

Meanwhile, the oven is preheated to 135 C.

Put the pan on the fire again and add the onion, carrot, celery and pepper, stirring constantly, to penetrate evenly and avoid excessive frying.

When they are almost ready, add the crushed garlic, thyme and rosemary.

After the herbs have left their aroma, add the wine or grape juice and continue to boil for about 5 minutes, until the wine is reduced by half.

Add the bone broth or water, and when it starts to boil, place the turkey legs over the bed of vegetables, taking care that the upper part of the skin remains uncovered by the liquid.

The dish with steak (uncovered) is put in the oven and left to cook at low temperature, until the meat penetrates and the sauce decreases, and the skin on top acquires a slightly brown color. Depending on the oven, it can take up to 2 hours.

When ready, carefully remove the thighs from the bowl with a large spoon with holes and place them on a plate.

An extremely delicious and aromatic sauce can be prepared from the liquid and boiled vegetables left in the bowl. Strain excess liquid through a sieve. If too much fat rises on top, it can be removed with a spoon.

The vegetables are crushed and passed through a sieve or processor. After the vegetables turn into a fine paste, add little by little the strained liquid, until you bring the sauce to the desired consistency.

You can also thicken the sauce with starch. Put the sauce on low heat, and when it starts to boil, add 1-2 teaspoons of starch dissolved in water. The sauce is still boiling until it thickens.

Season the sauce with salt and pepper if needed and serve hot with the steak. We wish you good luck!

I also slipped some kapia peppers in the tray, which together with the garlic and rosemary left a delicious aroma in the tray. If you don't have them, they don't have bathrooms, maybe without them, but it's preferable for them to be there too. Change the whole recipe equation with their baked pepper flavor.

It's a little hard for me to give exact amounts. Calculate, say, about 200 g of raw meat and 2 potatoes per person. The steak goes great with a green salad next to it.

Turkey stuffed with rice

Clean and cook the turkey. The entrails are set aside for the sauce. Finely chop the onion, grate the orange peel. One carrot is cut into small pieces and the other into cubes. Finely chop the mushrooms. The paprika (4 g) is mixed with butter (25 g).

Recipe preparation method turkey stuffed with rice

Prepare the turkey as follows: fill the neck with the already prepared filling, pushing it between the meat and the skin towards the chest. Attach the skin that hangs to the opening with a longer toothpick or a metal spike. The roast time of the turkey is calculated as follows: allow 20 minutes, plus 20 minutes for every 500 g of meat. Place the turkey in the roasting pan, grease the chest and thighs with oil, season, cover with aluminum foil and place in the oven. When there are 30 minutes until the end of the roasting time, set aside the foil and grease the turkey with the butter mixed with the paprika. Stick a thorn in the thickest part of a bowl: if the juice is clear, the turkey is fried, if not, put it in the oven for another 15-20 minutes.

Boil the rice for 10 minutes, then drain and allow to cool. Melt the butter in a saucepan and fry the onion (170 g) until golden. Add the rice and the rest of the ingredients, then salt and pepper, and mix everything well. The turkey is filled with this composition.

The concentrate is the base of the sauce and is prepared as follows: put all the ingredients for the concentrate in a saucepan, add 1.2 L of cold water and bring to the boil. Remove the foam and simmer covered, over low heat, for 2-3 hours.

When ready, strain and allow to cool. Remove the fat from the top and make up to 900 ml with water - if necessary -.

Melt the butter (40 g) in a saucepan, add the onion, carrot and mushrooms and simmer for 30 minutes, with the bowl covered, stirring occasionally. Take the lid off, add the flour and fry for 1 minute. Then add the red wine and simmer until the liquid is reduced by half. Incorporate the concentrate and boil everything until it reaches about 600 ml. Strain the sauce obtained, passing the ingredients with the back of a spoon. Add the lemon juice and spices. Keep warm.

Serve the hot turkey, sliced, with the sauce above.

* the sauce is obtained with the help of concentrate, baking time: 3 hours and 40 minutes

I'm sure a lot of people look at the lower turkey legs as a kind of bau-bau… they're too big, they're hard to bone because of the thin bones that run through them, and the thought that they won't penetrate makes many leave them in the shop windows. refrigerators of meat shops and choose something else. Well, it's not like that. These legs are extremely tasty and with a little patience we can get a delicious steak. It is true that they are made more slowly, but no one forces us to sit next to the oven, to guard them, and the preparation before the oven does not take even five minutes.

Ingredient: (six servings) 3 turkey legs, an onion, a pepper, 8 cloves of garlic, mustard seeds (a teaspoon), a little thyme (half a teaspoon), coriander seeds (a teaspoon), 7 allspice berries, salt , freshly ground black pepper, 2 bay leaves, 50 ml oil, 200 ml white or red wine, from the one we are going to drink at the table.

  1. Wash the thighs, clean the skin, and massage well with oil, salt and pepper and place in a tray or in a Roman bowl. I used a Roman pot because it also has a lid and I don't have to use aluminum foil anymore. Add the other ingredients, onion, garlic, coriander seeds, mustard and allspice, bay leaves, bell pepper, oil and wine and bake.
  2. After an hour, take them out and turn the thighs on the other side, put the lid on and leave them in the oven for another hour.
  3. When the time has passed, take the dish out of the oven, remove the lid and put them back in the oven for an hour or even less, look, to take on a little color, to brown.

That's it. During this time we can read a book or if we are masochistic, we can enjoy the mess on TV… It is a weekend meal that does not require much. It can be served with mashed potatoes, rice or, more simply, with a salad of vegetables.

Rice pilaf with turkey meat

I was indebted to the turkey rice pilaf recipe. I usually made the classic pilaf, but this version seemed better to me and it seems that I do it more and more often.

Put the meat to boil in about 2 liters of water.
Add a little salt and simmer with a lid. When the meat is cooked, take it out and put it in a heat-resistant dish. Fry the rice for 1 minute in a little oil, then put it over the meat (I cut the liver and the pipette into smaller pieces). Add 3 cups of soup in which the meat was boiled. If it is not enough, fill it with water.
Put the dish in the oven over low heat. Leave for 15 minutes, stirring lightly.
Serve with salad or pickles.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Baked turkey tarts with rice pilaf

You buy from the market a bag of turkey tarts (from Bacau or imported from Slovenia), huge, yellow-pink (about 6 pcs at 1.6 Kg), ice pack. If you find it fresh, the deal is guaranteed. You can take more and put it in the freezer.

If they are fresh, clean them and pass them through the flame from the stove. Ice cream, scald them in hot water and throw away the water. Clean them of the remaining flakes and the rest of the feathers left under the skin, cut (if somehow the manufacturers forgot to do it) and throw the part at the end of the tail that contains the gland that makes the birds not to take water.

Put the tartlets to boil in a 2-3 Kg pot with cold water, salt, a carrot, an onion, a parsnip root, a parsley root, a few slices of bell pepper. Boil for 30 minutes from the boil. Foam if necessary, being careful not to throw away the bird fat. Take out the tartlets. Do not throw the juice, but make a soup with dumplings / homemade noodles / large snails / thumb paste. You can also use the juice for a delicious pilaf & # 8220pur & # 8221 or Bulgarian (with vegetables and mushrooms).

Remove the heat-resistant tray and grease it with oil or bird fat. Peel seasonal vegetables (onions, carrots, potatoes, bell peppers, leeks that you first roast, new cabbage, etc.) and cut them into larger pieces. Cut into four fresh mushrooms or from the freezer. You put them in the tray. Add salt, pepper, thyme and mix them all. Put the cooked tartlets in half on top. Pour over 2 tablespoons of the soup in which they boiled the tarts, a glass of plum brandy and a glass of white wine.

Put the tray in the hot oven. Roast the vegetables and tartlets on both sides (about an hour, until the vegetables are done), over high heat at first and then over a suitable heat.

Remove the tray from the oven using 2 kitchen gloves (not to burn) and sprinkle or not, on top, finely chopped green parsley. Cover for 5 minutes with a lid, let it rest and let the tastes penetrate.

Mother, what more miasmas, is developing in the area!

The cooking is served hot with rice pilaf. It goes perfectly with mujdei (green garlic and dill with parsley), a semi-dry red / black wine, fresh cabbage salad / lettuce / fresh cucumber salad.

Turkey leg with baked vegetables

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

Sprinkle with salt and pepper.

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

Add the sliced ​​carrot.

Finely chopped peppers are added to the other vegetables.

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

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