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Turkey steak

Turkey steak

First we boil the turkey meat. Cut the julienne onion into butter.

Put the boiled meat in a pan, add the hardened onions, wine, 2 cups water, vegetables, salt, pepper and ground ginger.

Bake for 80-90 minutes. From time to time we turn the meat. At the end we add the chopped parsley.


The benefits of turkey meat

Turkey is a rich source of protein, vitamins (B6, B12) and amino acids (tryptophan). Niacin and the B vitamin complex in turkey are essential for feeding the body with energy, while tryptophan, one of the 9 essential amino acids that the human body cannot produce, but needs, contributes to secretion of the hormones melatonin & # 259 & # 537i serotonin & # 259.

Melatonin is known as the sleep hormone because it is produced in the body at night, and plays an essential role in initiating and maintaining sleep. Serotonin, the well-known "hormone of happiness", plays a particularly important role in the communication between neuronal cells, in the transmission of nerve impulses to the rest of the body (because it is a neurotransmitter) and regulator. circadian. Also, serotonin provides us with a good mood, signals our feeling of hunger, but also our sense of health, and contributes to the health of the gastrointestinal system.

Melatonin and serotonin are two hormones that we need so much, so it is good to stimulate their secretion by natural methods, namely through food. Along with turkey, you can opt for wild salmon, egg, chicken, spinach, sunflower seeds, walnuts and soy.

In addition, turkey meat contains zinc and selenium and is an essential component in the proper functioning of the thyroid and anti-cancer properties.
Turkey meat is low in cholesterol - it has less cholesterol than chicken, pork or beef. Also, turkey meat (without skins) is low in saturated fat and calories, so that 100 g of turkey contains about 160 grams. calories. However, turkey meat is part of the high-health food segment, which makes it a star ingredient in slimming diets.

With the intake of vitamins, minerals, proteins, amino acids, and in contrast to the low fat and cholesterol content, turkey meat is an excellent choice for Christmas or any other meal. day from the S & # 259rb & # 259torilor period, when we want something easier.

Below, we propose a simple recipe for roasted turkey in the oven, for any day and any season.


How to marinate turkey meat in brine?

All turkey recipes provide for marinating meat in plain brine. A technique for tenderizing and moisturizing lean meat, which gives spectacular results. The water solution with salt, sometimes with sugar and aromatic herbs, penetrates through osmosis the muscular tissues of the meat and hydrates them very well. The meat will remain tender and juicy after cooking (baking). Not even a mention of dry, sour or thick meat!

The saline solution (brine) can also be used for game or lean pork (see here some extra-tender and juicy pork chops that melt in your mouth).

Brine is prepared from cold water in which kitchen salt is dissolved: 1 teaspoon with a pinch of salt for every 250 ml of water. Immerse the meat in this salted solution and leave it in the fridge for a while. Depending on the size of the pieces, marinating can take from 2-3 hours (for slices of meat or smaller pieces), 24 hours for turkey legs or wings or 2-3 days for whole turkey. The turkey can also be marinated with beer & # 8211 see at the end of the recipe what I'm talking about.

So I marinated the turkey legs in a large bowl. I placed the turkey legs in a large bowl and poured cold water with a graduated cup over them, to know exactly how much water I put. The thighs must be well covered with water. Then I calculated how many teaspoons of salt I should put. I mixed the salt well to dissolve in water, covered the thighs with a turned plate to keep them immersed in brine and let the dish cool for 24 hours.

Don't skip this step! You will feel the difference in tenderness and juiciness of the meat kept in the brine. It's incredible! In addition, the meat draws exactly as much salt as it needs. Don't be afraid that they will be too salty.

I used 3 lower turkey legs, 1 person each. In the picture above you can see more because I used them for something else. You can also use upper legs or even turkey wings.


Tender steak with turkey legs and wings

If you want to know how to cook a turkey steak on a scientific basis, you are in the right place. In order to succeed in a juicy steak on the inside, rosy and crunchy on the outside, you either have serious knowledge of cell biology, physics and chemistry (which, obviously, you apply in the cooking technique), or follow the instructions in this article conscientiously.

We applied the methodology described below to a 6 kg turkey, from which we kept only the limbs for roasting, ie the whole wings and thighs. The process is long and requires two stages: in the first stage the meat stays in the brine for at least 3-4 hours (but can also stay overnight, ie up to 12-14 hours), followed by the baking stage which also lasts 2 - 3 hours.

What do you need?

  • 8 cups of water (about 1.5 - 2 L)
  • ½ cup of crystallized sea salt (about 75 - 100 g)
  • 4 tablespoons honey
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon black pepper, freshly ground (grated a little coarser).
  • Obviously, the meat: the whole thighs and wings, all with skin and bone
  • 6 - 8 shallots
  • 10 to 12 cloves of garlic
  • ½ teaspoon white pepper
  • 3-4 tablespoons of grape seed oil
  • 1 glass (150 mL) white, dry wine (Riesling or Sauvignon)
  • 1 cup water (optional).

For glazing pieces of meat:

  • 2-3 tablespoons of honey
  • 4 - 5 tablespoons white wine (same as above)
  • 1 teaspoon of balsamic vinegar.

How do you proceed?

  • In a large pot (8 - 10 L) prepare the brine by dissolving salt and honey in the 1.5 - 2 L of water, to which you add rosemary, thyme and black pepper.
  • Bring the brine to a boil and let it boil for 4-5 minutes, then allow it to cool to room temperature, then refrigerate (in the fridge) until it reaches 4-5 ˚C.
  • Put the turkey pieces in the brine so that they are completely covered, and leave them cold (in the fridge or in the winter on the balcony) for 3 to 14 hours, with the pot covered.
  • Grease a large pan with 1-2 tablespoons of oil
  • Clean the shallots, and lightly crush the garlic with the side of the knife (without cleaning it)
  • Preheat the oven to 180 ˚C
  • Drain the pieces of meat well, wipe them with absorbent napkins, grease them with the rest of the oil, season them with white pepper and place them in the greased tray
  • Add the shallots and garlic to the pieces of meat, pour the wine into the pan and then cover with a well-moistened baking sheet and then squeezed.
  • Put the tray in the oven for 45-50 minutes
  • After the time has elapsed, turn the meat over, possibly add more water to the tray if you think it has too little liquid, cover it again with a moistened and squeezed baking sheet and put it in the oven for another 45-50 minutes.
  • Meanwhile, prepare the "glaze" by mixing honey with wine and balsamic vinegar.
  • Remove the baking sheet, turn the meat over again, brush it with the honey, wine and vinegar mixture and put it back in the oven, uncovered, for another 20-30 minutes (or until it turns a copper color).

Remove the meat to a plate and serve with a garnish of your choice (Brussels sprouts, steamed vegetables, mashed potatoes or vegetables) with a glass of dry, well-cooled white wine.

Have fun and see you healthy again!


Search words "turkey steak"

For the steak: Cut the turkey pulp into 5 pieces, wash with warm water. Season with salt, pepper, paprika, oregano, thyme.

A recipe as simple as it is delicious. But it is not fast, because the secret lies in the cooking of turkey meat

The turkey pulp is washed, wiped off with water with an absorbent towel and then seasoned. simple. with salt and pepper

Wash the meat, remove the skin and let it drain. Season to taste with salt and pepper and place in a greased pan.

We wash the turkey pulp then remove the skin and season it to taste with salt and pepper. Place the meat in a tray with the potatoes

Turkey steak If the turkey is frozen, it should be thawed slowly in the refrigerator and not at room temperature.

The turkey meat is washed and boiled in cold water with a little salt. After the foam is added, add the carrot, celery, onion and

Grapes with thicker skin and large grain, wash, remove rotten, beaten or stained grains. It is placed in jars with bunches

Season the meat with thyme, pepper, hot and sweet paprika / paprika, honey, juice from 1/2 lemon, garlic, bay leaves,

After we have cleaned and cut the potatoes, we prepare them for frying in a cauldron with a lot of palm oil (300-400 ml oil). The oil must

1. Peel the peas, and the obtained grains are washed and boiled for 15 minutes in water with a drop of salt. 2. In the wok, put the ones

If the turkey breast is large, cut it in half and make it one at a time, because several cabbage leaves come in (2 cabbages will come in - one cabbage each

Boil the turkey meat in 3 liters of cold water with a little salt, sugar, 1 carrot, onion, parsnips and clean celery, whole.

Wash the meat, drizzle and season with paprika, concentrate, salt, pepper, thyme, then grease with 2 tablespoons of oil and

Remove the meat from the cooked turkey wings, season with fuchs for the steak and fry in oil until golden.

We really like turkey, it has no cholesterol and I cook it with pleasure in many ways. Grease the pulp with olive oil and season it

We wash and wipe the turkey medallions with a disposable towel (paper) and then we put them on the grill already prepared.

We put the grilled turkey meat with a lid, which is done in about 25-30 minutes, even faster. In a saucepan, put

Grease the turkey oil with a mixture of butter, lemon juice, salt and pepper powder. It is wrapped in aluminum foil. Let it go


The benefits of turkey meat

Turkey is a rich source of protein, vitamins (B6, B12) and amino acids (tryptophan). Niacin and the B vitamin complex in turkey are essential for feeding the body with energy, while tryptophan, one of the 9 essential amino acids that the human body cannot produce, but needs, contributes to secretion of the hormones melatonin & # 259 & # 537i serotonin & # 259.

Melatonin is known as the sleep hormone because it is produced in the body at night, and plays an essential role in initiating and maintaining sleep. Serotonin, the well-known "hormone of happiness", plays a particularly important role in the communication between neuronal cells, in the transmission of nerve impulses to the rest of the body (because it is a neurotransmitter) and regulator. circadian. Also, serotonin provides us with a good mood, signals our feeling of hunger, but also our sense of health, and contributes to the health of the gastrointestinal system.

Melatonin and serotonin are two hormones that we need so much, so it is good to stimulate their secretion by natural methods, namely through food. Along with turkey, you can opt for wild salmon, egg, chicken, spinach, sunflower seeds, walnuts and soy.

In addition, turkey meat contains zinc and selenium and is an essential component of the proper functioning of the thyroid and anti-cancer properties.
Turkey meat is low in cholesterol - it has less cholesterol than chicken, pork or beef. Also, turkey meat (without skins) is low in saturated fat and calories, so that 100 g of turkey contains about 160 grams. calories. However, turkey meat is part of the high-health food segment, which makes it a star ingredient in slimming diets.

With the intake of vitamins, minerals, proteins, amino acids, and in contrast to the low fat and cholesterol content, turkey meat is an excellent choice for Christmas or any other meal. day from the period of S & # 259rb & # 259torilor, because we want something easier.

Below, we propose a simple recipe for roasted turkey in the oven, for any day and any season.



Ingredients for 4 servings of turkey breast steak:

- 600 gr turkey breast
- 100 gr kaiser
- 150 ml dry white wine
- salt
- pepper
- Thyme
- rosemary
- garlic powder or 3 cloves of crushed garlic
- 6 tablespoons olive oil
- a green onion tie

How to prepare turkey breast steak?


• Wash turkey breast well with cold water, clean the skin and grease with olive oil. Put it in a greased pan beforehand with a little olive oil. Season to taste (salt, pepper, paprika, thyme, rosemary, garlic powder).
• Cut the turkey breast and cover it with thin slices of kaiser. Then, sprinkle it with white wine and cover it with chopped green onions. Put 150 ml of water in the tray and cover with foil. Place in the oven (it is good to preheat it) for 50 minutes on low heat.
• We need to remove the aluminum foil and sprinkle the turkey breast with the sauce formed in the pan. Leave it in the oven without foil for 30 minutes. (Time is estimated, however, check before turning off the fire to be tender meat).

Cooking turkey breast steak together with Diva Hair and make a celebration of it yourself.



Ingredients for 4 servings of turkey breast steak:

- 600 gr turkey breast
- 100 gr kaiser
- 150 ml dry white wine
- salt
- pepper
- Thyme
- rosemary
- garlic powder or 3 cloves of crushed garlic
- 6 tablespoons olive oil
- a green onion tie

How to prepare turkey breast steak?


• Wash turkey breast well with cold water, clean the skin and grease with olive oil. Put it in a greased pan beforehand with a little olive oil. Season to taste (salt, pepper, paprika, thyme, rosemary, garlic powder).
• Cut the turkey breast and cover it with thin slices of kaiser. Then, sprinkle it with white wine and cover it with chopped green onions. Put 150 ml of water in the tray and cover with foil. Place in the oven (it is good to preheat it) for 50 minutes on low heat.
• We need to remove the aluminum foil and sprinkle the turkey breast with the sauce formed in the pan. Leave it in the oven without foil for 30 minutes. (Time is estimated, however, check before turning off the fire to be tender meat).

Cooking turkey breast steak together with Diva Hair and make a celebration of it yourself.


Roast turkey with rosemary

Roast turkey with rosemary is an easy dish to prepare, which can be a simple and handy solution for family gatherings or for a dinner with friends on special occasions.

Ingredient:

- a whole turkey, 5.5 kilograms
- 3/4 of a cup of olive oil
- 3 tablespoons finely chopped garlic
- 2 tablespoons fresh, chopped rosemary
- 1 tablespoon freshly chopped basil
- 1 tablespoon Italian spice mixture (basil, oregano, rosemary, thyme, marjoram, coriander, red pepper flakes)
- 1 tablespoon freshly ground black pepper
- salt to taste

Method of preparation:

Preheat the oven to 165 degrees Celsius.

In a bowl, mix the olive oil with the garlic, rosemary, basil, Italian spice mixture, pepper and salt.

Wash the eviscerated turkey inside and out and dry the meat using a kitchen towel. Remove larger pieces of fat. Peel the skin from the turkey's chest, using the fingers of your hand, slowly inserting it between the skin and the flesh. Uncover the skin until it reaches the buds, being careful not to tear it.

By hand, grease the meat abundantly, under the skin, with the mixture of oil and spices. Rub the outside of the turkey, especially the breast, with the remaining oil and spices. Use toothpicks to sew torn skin so that the meat remains covered.

Place the turkey on a grill in a roasting pan, adding about an inch of water to the bottom of the pan. Put in the oven for 3-4 hours, or until the internal temperature of the turkey, measured with a special thermometer, inside the chest, reaches 80 degrees Celsius.


Roast turkey in the bag

Recipe posted in the forum by Criss
I also had 2 thighs and 2 turkey wings in the freezer.
And since the country birds have hard meat and we don't really like it, we made the steak in the bag.
Thus the meat is tender and made into its own juice.
We need the steak bag
I greased the thighs with olive oil and seasoned their meat with salt, pepper, paprika, thyme and rosemary.
I only left them for 2 hours. It was supposed to be from evening until morning, but yesterday I forgot to take the meat out of the freezer, I only remembered last night.

Put the meat in the bag. Tie the bag with the special clip, then prick it from place to place with a needle. because in the oven it swells very hard, it becomes like a balloon.
Put the bag on the grill in the oven, on the middle row, without removing the tray
I kept the meat for 2 hours, considering it was country meat.


Ingredients turkey meatballs

  • turkey meat, pieces with skin and bone (I used about 2 kilograms of various pieces: 1 leg, back, neck, chest bone)
  • the water
  • garlic
  • 2 bay leaves
  • 1 tablespoon grated peppercorns
  • salt
  • optional, vegetable soup: 1 onion, 1-2 carrots, 1 pinch of celery
  • if necessary, food gelatin in proportion to the resulting liquid (about 7-8 grams of gelatin per 500 ml of liquid)

Preparing turkey meatballs

I cut the turkey pieces, as you can see, it's a country bird:

Put all the turkey pieces in a large pot (7 liters, in my case) and cover with cold water. From the beginning, add 1 tablespoon of salt to help coagulate the foam that results during boiling.

Put the pot on the right heat and as soon as the foam is formed, collect it carefully, in a few rows, until it will no longer form.


After the foam is no longer formed, add the bay leaves and the peppercorns and vegetables. I mentioned that vegetables are optional. For those who do not like the sweet taste that these vegetables will give to the meatball and prefer to feel only the taste of meat and garlic, it is better not to put it.

Boil the meatballs until the meat simply falls off the bones and the cartilage softens as well (in poultry these cartilages are quite hard). In principle, it takes at least 4-5 hours to simmer.

Clearing turkey meat and deboning meat

Next, I proceed as follows: after the meatballs boil and simmer, turn off the heat and put it with the pot in a cool place, to cool until the next day.

1. If the liquid thickened the next day to the desired consistency, I declare myself lucky. We need to get an aspic, a liquid thick enough to have a jelly consistency. I immediately remove the fat from the surface with a spoon. I put the pot back on the fire until the meatball becomes soup again. Remove the vegetables, meat and bones with a whisk and add to the soup crushed garlic to taste. Match the salty taste and filter the juice through a gauze lined sieve. I carefully remove the meat from the bones (I do not keep the skin). I put the meat in molds (in a tray, in bowls, etc.) and pour the liquid on top. I give the forms cold and in a short time we enjoy a tasty and well-kneaded meatball.

2. The second option is when, after it has cooled overnight, I find with regret that what is in the pot has a consistency between soup and meatballs. In these cases, carefully remove the fat from the surface. It's good to do this now, when it's coagulated. I boil the meatballs again, until it drops. Every hour, I try 2-3 tablespoons of soup that I put in a bowl and put in the freezer to cool. If it gels in a short time, it's good, if not and not, in the end I will have to resort to the help of gelatin, which I hydrate in cold water and add to hot soup (not on fire, not in boiling, about 50 -60 degrees) and mix until melted.

Assembling turkey meatballs

This time I was lucky and the turkey meat I used was very suitable for meatballs. Because the meatball was quite hardened, I deboned and skinned it, divided the meat into bowls, poured garlic-flavored soup over it to taste and strained (as I explained in point 1), stored the bowls on the terrace and in the cold outside, about -One hour the pie was set.

For a more beautiful look, I put a star of boiled carrot and a sprig of parsley on the bottom of the forms, I poured a spoonful of soup and let it harden in the cold for 5-10 minutes.

I divided the meat over the decoration and carefully poured the soup.

After it cooled well, I turned the meatballs over and served them each with what he liked best: me with lemon, my husband with horseradish.

May your great appetite be useful!


Video: XXL GRILL PUTENSTEAK aus der KEULE incl. Zuschnitt - Klaus grillt (December 2021).