How to soak a turkey before baking. Delicious turkey dishes and the best options for marinades. Marinate the turkey drumstick

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

How to deliciously marinate a turkey?

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

You should pay particular attention to the choice of meat. Frozen meat should be defrosted and only then marinate, and fresh meat should only be blotted with a napkin.
If we are talking about cooking a whole carcass, then it is better to purchase a bird weighing no more than 10 kg. Larger carcasses are older birds and have dry and tough meat.
The skin of the turkey has a dense structure, so you can make small cuts on it for better saturation with the marinade.
Turkey is often cooked in the oven. Marinating a turkey for baking is very simple: combine chili peppers, rosemary and olive oil to spice up the meat, and mayonnaise, lemon juice and black ground pepper for tenderness and softness.
The best marinade for turkey is the one that uses wine, champagne, honey, cognac and herbs, these ingredients have the brightest taste and are successfully combined with each other.
You can simply rub the meat with salt, pepper and garlic and leave to soak for a few hours.

Turkey marinade for frying

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

Ingredients:

lemon juice - 40 ml;
oil - 80 ml;
cumin - 5 g;
lemon zest - 10 g;
clove of garlic - 3 pcs.

Preparation

Combine oil, juice and lemon zest.
Add cumin and minced garlic.
Place the poultry in the turkey marinade and refrigerate for a couple of hours.

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

Ingredients:

water - 6.5 l;
salt - 120 g;
sugar - 100 g;
a mixture of peppers - 60 g;
honey - 100 g;
orange - 2 pcs.;
ginger root - 1 pc .;
head of garlic - 1 pc.

Preparation

Combine salt, sugar and pepper mixture.
Chop the ginger root and garlic.
Pour all the spices and spices with 2 liters of water. Add honey, stir.
Cut the oranges into slices, squeeze the juice directly into the marinade, and put the peel there.
Add water and dip the poultry into the turkey marinade in the oven.
Marinate the bird in brine for 24 hours.

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

Ingredients:

kefir - 150 ml;
clove of garlic - 3 pcs.;
dried dill - 20 g;
ground black pepper - 5 g;
bay leaf - 1 pc.

Preparation

Chop a clove of garlic and a bay leaf.
Add black pepper and dried dill. Pour in kefir.
Stir the marinade for the turkey fillet well.
Keep the meat in kefir marinade for no more than an hour.

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

Ingredients:

olive oil - 80 ml;
sugar - 10 g;
wine vinegar - 20 ml;
mustard seeds - 10 g;
mixture of spices "Provencal herbs" - 20 g.

Preparation

Crush the mustard seeds.
Mix mustard with spices.
Add oil and vinegar.
Add sugar and beat until crystals dissolve.
Place the steaks in the turkey marinade and refrigerate for 30 minutes.

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

Ingredients:

dijon mustard - 60 g;
sour cream - 80 g;
lemon juice - 40 ml;
coriander - 5 g;
ground white pepper - 5 g.

Preparation

Whisk the mustard with sour cream and lemon juice.
Add spices and mix well.
Apply the turkey wing marinade to the food and refrigerate for 2 hours.

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

Ingredients:

butter - 125 g;
ground paprika - 40 g;
onion - 1 pc.;
clove of garlic - 3 pcs.;
sprig of rosemary - 1 pc.;
thyme - 5 g.

Preparation

Melt the butter and mix with the paprika, thyme and rosemary leaves.
Grate the onion, chop the garlic. Add to oil and stir.
Peel off the drumstick skin with a knife, and chop the pulp.
Coat the poultry drumstick with the fragrant mixture and leave in the cold for an hour.

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

Ingredients:

orange juice - 80 ml;
olive oil - 120 ml;
orange zest - 20 g;
marjoram - 10 g;
clove of garlic - 2 pcs.

Preparation

Mix the minced garlic with oil, zest, orange juice and marjoram.
Coat the poultry meat with the mixture and leave in the marinade for 5 hours.

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

Ingredients:

oil - 40 ml;
dry white wine - 100 ml;
soy sauce - 50 ml;
a mixture of peppers - 10 g;
clove of garlic - 2 pcs.;
red onion - 1 pc.

Preparation

Whisk butter with wine and soy sauce.
Add pepper mixture, chopped onion and garlic and stir.
This marinade will do the job in 30 minutes.

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

Ingredients:

fresh ginger - 20 g;
paprika - 5 g;
vinegar - 40 ml;
oil - 100 ml.

Preparation

Grate ginger on a fine grater and combine with oil and vinegar.
Add chili and paprika and mix well.
Marinate fillets in the refrigerator for at least an hour.

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

Ingredients:

soy sauce - 100 ml;
sugar - 10 g;
lemon juice - 40 ml;
clove of garlic - 2 pcs.

Preparation

Whisk the soy sauce and lemon juice.
Add sugar and minced garlic.
Place the poultry in the marinade and let sit for 45 minutes.

Turkey marinated with honey mustard

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

Ingredients:

honey - 60 g;
granular mustard - 30 g;
lemon juice - 80 ml;
turmeric - 5 g;
clove of garlic - 2 pcs.

Preparation

In order for the honey to acquire a liquid consistency, heat it with steam.
Add mustard, lemon juice, turmeric and garlic to the honey.
Place the poultry in the marinade and refrigerate for 8 hours.

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

Ingredients:

It is very simple to prepare an unusual kebab. For this purpose, it is worth taking meat, which is not customary to use for such a dish. This is exactly what turkey belongs to. Having tried once, properly marinated kebab, you can stop your preferences on it forever. Moreover, this option is very useful and easy to learn, suitable for adults and children.

In this case, it is worth learning some of the secrets of its preparation and putting your knowledge into practice, since another culinary masterpiece is just around the corner.

It is in the right marinade that the basis lies. Thanks to the competent combination of products, real kebabs are obtained, which will subsequently be praised, and the owner will be proud of them. The right ingredients for the marinade are the key to success. It is worth not only learning about each of them in more detail, but also more carefully understanding the basic qualities of turkey meat.

The benefits of turkey

About how useful this particular meat is and how to use it, there has been a lot of talk lately. In whatever dishes turkey is used, it gives each of them a special taste characteristic only of this bird. It is important to find out what are the main benefits of eating this particular product.

The calorie content of a turkey is no more than 217 kcal per 100 grams of meat. Although, if you take the legs separately, the number of calories is noticeably reduced and reaches 150. By consuming skinless breast, you can get no more than 80 kcal. These figures are relative, since a lot depends on how the bird was fed and how it was raised.

With different methods of cooking the product, the calorie content also varies:

Fried - 170 kcal.
Boiled - 90 kcal.
Grill - 190 kcal.
Stew - 110 kcal.
Steam - 82 kcal.

It is important to remember that the low fat content per 100 grams of the product is not more than 1 gram. Due to the increased amount of protein content, approximately 1/5 of the total weight, turkey is good to consume during illness. For a healthy diet and maintaining an ideal figure, the introduction of such a product into the diet is simply irreplaceable.

The best marinade recipes for turkey skewers

To give such a kebab a special juiciness, softness and richness, it is necessary to prepare the right marinade. It is on this that the success of a culinary delight depends. It is important to choose the right ratio of products so as not to overdo it with certain ingredients. Having considered the most popular recipes, it is recommended to opt for one of them and start cooking something new and unusual.

The amount of products used for pickling is based on two kilograms of poultry meat.

Turkey kefir shashlik

Wait and an affordable way to give the meat special tenderness and juiciness. And most importantly, every home has the products included in the composition.

Ingredients:

Kefir - half a liter.
Yalta onion - 7 heads.
Tomato paste - 4 tablespoons.
Peppers - 4 fruits.

The dish is designed for 4-6 servings.

Cooking process:

1.Pour kefir into a deep bowl.

2. Add the onion cut into rings to the kefir.

3. Cut the pepper into wide rings and mix with the rest of the food. In the future, the vegetable prepared in this way will be easier to string on a skewer.

4. Mix the spices well with the tomato paste. Add to the rest of the products. Mix.

In order for the meat to turn out especially tender, it is preferable to marinate it for at least one hour.

Mayonnaise

When you need to prepare the bird as quickly as possible, it is worth resorting to the simplest way to give the meat a special taste.

Ingredients:

Mayonnaise - large pack
Bulb onions - 6 heads.
Vinegar essence - 2 tablespoons.

The dish is designed for 5-7 servings.

Cooking process:

2. Cut the onion into large rings. Add to mayonnaise and mix well to make juice.

3.Pour vinegar essence into the resulting mixture and mix well.

In just half an hour, meat in such a marinade will acquire all the necessary properties and taste.

Lemon marinade

The classic version of cooking meat will allow you to prepare it for the frying process in a matter of minutes and endow the poultry with special taste.

Ingredients:

One large lemon fruit.
Grape seed oil - 2 tablespoons.
Soy sauce - 150 milligrams
Onions - 6 heads.
Spices according to taste preferences.

The dish is designed for 6 servings.

Cooking process:

1. Squeeze the juice from one lemon into a deep glass or enamel container.

2. Combine grape seed oil and soy sauce with it.

3. Half of the onion must be cut into large rings, the remaining half must be twisted in a meat grinder. Add to the previously obtained mixture.

4. Mix with spices and add meat.

To prevent the shish kebab from burning during the frying process, grape seed oil is added. It prevents burning and imparts a special unusual taste.

Russian

There are also not the easiest ways to marinate poultry. At first glance, they seem unusual. And only by deciding on an experiment, you can appreciate the whole range of tastes.

Ingredients:

Homemade kvass - 1 liter.
Natural honey - 4 tablespoons.
Onions - 5 heads.
Sweet pepper - 4 pieces.
Spices according to taste preferences.

The amount of ingredients is calculated for 6 servings.

Cooking process:

1.Pour kvass into an enamel or cast-iron dish.

2.Add honey, preferably liquid, mix well.

3. Onion, cut into large rings, add to kvass.

4. Pepper, cut into equal parts and place with the rest of the food. Add the selected spices.

The spicy marinade will appeal to real gourmets, since they have not tried such turkey kebabs yet.

Shish kebab on wine

We can safely say that not a single kebab can do without such a marinade. Thanks to the special properties of this drink, you can create a unique "bouquet".

Ingredients:

Homemade wine - half a liter.
Lemon is one fruit.
Onions - 5 heads.
Black peppercorns - one pack.
Ginger root - 30 grams.
Paprika - 20 grams.
Dried: basil, rosemary, leek and other herbs to your liking.
Spices according to taste preferences.

The dish is for 7 people.

Cooking process:

1.Pour the wine into a deep enamel container.

2. If the homemade wine is sweet, you need to acidify it with the juice of a whole lemon. When the drink is sour, then half of the fruit will have enough juice.

3. Add onion chopped into large rings to the wine.

4. Sprinkle with herbs, salt and peppercorns. Mix well.

In literally a few minutes, the meat will acquire all the qualities it needs. At the same time, by stringing it on a skewer, an excellent result can be obtained in 5-8 minutes of cooking.

Tasty kebab basics

The uniqueness of this shish kebab is that it can be prepared almost anywhere. At the same time, the taste of this dish will always be at its best. True, it depends on the chosen marinade and the process of preparing the meat.

Almost any part of the bird is suitable for cooking kebabs. Although many prefer exclusively breast. It is necessary to cut the prepared meat into equal, not large, pieces. Due to the fact that turkey cooks very quickly, it is important to avoid sticking or excessive dryness.

It is enough for an adult to consume about 300 grams of meat to get enough of it. Therefore, from the 2 kilograms taken into account, an excellent 6-7 portions are obtained. Although much depends on the size of the pieces.

It is important to let the meat marinate well. Only in this case can you get an excellent result. After all, a simple fried dish can be eaten at home. And in this case, it is important that all the taste qualities of the products added to the marinade fulfill their main task.

You can string turkey slices alternately with vegetables. Although, in order to avoid burning, since vegetables are cooked much faster than meat, they should be baked on a wire rack. In this case, you will get two full-fledged dishes on the grill.

Simple yet delicious recipes are already waiting to be cooked. Although, there are still a few very interesting options that are worth trying and giving preference to one of them.

Armenian recipe

It is almost impossible to do without the wisdom and cunning of this people in preparing such a culinary masterpiece. It is worth listening to their instructions and trying to create a real barbecue.

Ingredients:

Turkey - half a kilogram.
Onions - 3 heads.
Lemon.
Spices and salt according to taste.

The dish is for 2 persons.

Cooking process:

1. Cut the turkey pulp into pieces 4-6 centimeters in diameter. Place in an enamel bowl.

2. Add spices. Mix.

3. Chop the onion and add to the meat.

4. Pour the juice of one lemon over the meat.

5. Chop the remaining lemon zest on a grater, add to the turkey. Cover the container with a lid. Place in a cool place for 4-6 hours.

6. When the bird is marinated, skewer and cook.

In order for the taste of the kebab to be fuller, it is worth serving it exclusively on skewers with fresh vegetables and herbs. In this case, you can get real pleasure from the prepared food.

Oven turkey skewers

You can cook an excellent barbecue, like on the grill, at home. To this end, it is worth learning in more detail some of the tricks that you should resort to in order to convey the taste and aroma of real barbecue.

Ingredients:

Turkey fillet - kilogram.
Porcini mushrooms - half a kilogram.
Wine vinegar - 150 grams.
Onions - 4 heads.
Garlic - 4 cloves.
Basil.
Olive oil - 2 tablespoons.
Spices according to taste preferences.

The dish is for 4 persons.

Cooking process:

1. Rinse the pulp under running water. Dry. Cut into pieces with a diameter of 5-6 centimeters.

2. Put the prepared turkey in a deep enamel bowl.

3.Add spices to the pulp to taste.

4. Rinse the basil, chop and sprinkle on the meat.

5. Pass the garlic through a press and add to the bird.

6. Cut the onion into large rings. Place on top of the pulp.

7.Pour the wine vinegar over the components and mix well. It is necessary for the juice to go from the onion. Place in a cool place for 40-50 minutes.

8. While marinating the turkey, prepare the mushrooms. Peel off unnecessary parts and boil for at least 8 minutes in salted water.

9. Marinated meat must be carefully strung on skewers alternating with onion rings and mushrooms.

10.Pull the grill out of the oven, coat with oil. Place on top of skewer with skewered food.

11.Heat the oven to 200 degrees. Place the grill with the kebab. Insert a container downwards to collect excess juice.

12. The dish will be ready in about 30-40 minutes. For even cooking, it is recommended to turn the skewers every five minutes and toss with the turkey juice.

An original and healthy dish will delight not only guests, but also the hostess. Serving it with herbs and fresh vegetables can achieve stunning results.

Important to remember

The preparation of the marinade must be carried out exclusively in enamel or glassware, in order to avoid oxidation of the products.
The marinating time is directly proportional to the size of the poultry pieces. The larger they are, the longer the process.
Sparkling mineral water gives the kebab a special softness.
To prevent hardness of meat, add vinegar, wine, lemon juice strictly according to the recipe. Otherwise, the dish may become overly hard.

Turkey kebab is a dish for all occasions. It is pleasant to relax with him in nature, spend family holidays or just dine with friends. It will come in handy everywhere. The main thing is to choose the most suitable recipe for its preparation and start culinary feats for the good of the stomach and for the glory of your talent.

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 absorbed 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. Besides a valuable source of protein, it contains the following nutrients:

B vitamins including niacin and pyridoxine. 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 (e.g. black pepper and some chili).

Wash and dry the turkey thighs. Make a shallow cut 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: 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 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 readiness: 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 cold 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. Add a spoonful of liquid smoke and soy sauce as it is marinated. 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 onion heads, 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 spices, add another 1 tablespoon of sugar and vinegar 9%. While the kebab is being prepared, the salad is marinated. Add some olive oil before serving.

Fillet on kefir with mint for the oven

This recipe, I found 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 salt. Squeeze the juice from the lemon and remove the zest. Mix the 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. Enjoy your meal!

Grilled turkey fillet

This marinating option is useful if you have a grill pan. 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 of 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 serving 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 the 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 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 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 time has elapsed, 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 - ready. Turn once while baking: for a golden brown crust on both sides.

Chest for baking 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 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!

You've probably already heard that turkey meat is an extremely valuable dietary product. Suffice it to mention that it is rich in iron, phosphorus (no less than in seafood), vitamins A and E, and very little fat. This fat is special: it promotes the increased absorption of vitamin A by the body, which is involved in metabolism. Therefore, nutritionists strongly recommend turkey meat to those people who want to lose weight. The meat is perfectly assimilated by our body. Unlike chicken, it has a denser structure, therefore the most successful cooking recipes can be considered those that involve marinade. For turkey, cooks have come up with dozens of delicious and varied mixtures. Let's talk about them in more detail.

What is a marinade?

Experts say that ordinary sea water was the first marinade. Hence the name (the Latin word mare - sea). Our ancestors noticed that if the meat lies first in salty sea water, then during cooking it becomes much softer and juicier. Gourmets did not stop there and began to add spices and oil to the water. In the south, where winemaking developed, they noticed that sea water is successfully replaced by wine or vinegar, which is formed when it turns sour. The acid contained there has high antibacterial properties.

Turkey Marinade

Marinating makes it possible to perfectly emphasize the taste of meat and contributes to a longer shelf life of the product. Juiciness is achieved by the fact that during cooking on a fire, due to the acid, the meat loses less moisture. There is a whole classification of marinades, invented specifically for certain types of product. They are dry and liquid, heated and cold, used before and during heat treatment. Turkey marinade is classified as raw or cold. To prepare it, the ingredients are simply mixed. The versatility of such a solution lies in the fact that it can handle both the whole carcass and its small parts. A marinade for a whole roasted turkey is no different than a marinade for fillets or slices.

Attention: acid!

It is worth noting that some chefs advise novice cooks not to use too acidic compositions, since they can destroy the fibers of poultry meat. Keeping the juices at the first stage, the acid-fired product will lose a lot of moisture during further cooking and will turn out to be tough. Too sour turkey marinade will cook the whole dish during the marinating process, and after frying it will become tasteless and lose its flavor. More delicate and gentle are marinades prepared on the basis of fruit juices or fermented milk products.

Turkey marinade ingredients

The essential ingredients for a classic marinade are acidic environment, salt and spices. Each of them has its own mission. Acid softens the product, salt in alliance with it is a preservative and a good flavoring seasoning, and spices are capable of bringing in unmatched configurations of aromas. We have already mentioned the acid: it should not be aggressive. Diluted dry wine, lemon, lime, pomegranate, apple, orange or pineapple are suitable. An excellent marinade for turkey will be made on the basis of natural yogurt or kefir. The fat in them makes the dish more oily. In Russia, in ancient times, meat was poured with milk and waited for several days for it to turn sour, then the piece was taken out and cooked.

What spices are suitable for the marinade

They are local and exotic. The former include vegetables and herbs that grow in the geographic area where you live. Exotic - all types of peppers, cloves, ginger, cinnamon, cardamom, bay leaves, turmeric, nutmeg and many more. In the marinade, you should not use ground black pepper, which will burn on the fire and make the dish bitter; it is better to take peppercorns crushed by yourself. Bay leaf should not be put in the marinade, you need to boil it for a couple of minutes in a small amount of water, cool the broth and add it to the solution. When choosing whether to put fresh or dried ingredients in the marinade, you need to remember that the concentration of aroma and taste in dry ones is greater than in fresh ones. Green onions are not at all suitable for marinade, and it is better to cut onions not into rings, but chop with a knife, grater or in a blender. Similarly, chop other vegetables and fruits if you use them in the marinade. Salt must be taken coarsely, or you can replace it with soy sauce.

Do I need to add vegetable oil to the marinade?

Some chefs welcome its use, since oil is the best way to deliver spices and acids to the dish, which help the meat not to cook, but to fry while preserving the juice inside. The marinade prepared with vegetable oil during frying forms a protective crust on the product, thanks to which the juice does not flow out. Olive oil is considered the best oil for marinade. It is better to use glass or enamel dishes.

Some turkey marinade recipes

This type of solution is the simplest. You will need:

50 ml wine vinegar or lemon juice;
1 teaspoon of salt;
1 tsp black pepper;
1 tsp wigs;
2-3 minced garlic cloves;
50 ml of soy sauce.

Mix the ingredients, soak the meat for 2 hours. The marinade is suitable for turkey fillets and for the whole carcass.

Another option is more sophisticated. For the marinade you need to take:

2 glasses of natural grape juice;
2 glasses of boiled cold water;
half a teaspoon of citric acid;
2 teaspoons of coarse salt;
1 tbsp. a bed of granulated sugar;
5 pieces of dry carnations;
10 allspice peas;
5 black peppercorns;
4-6 dry berries of barberry.

Stir the mixture well and place the turkey in it for about 3-4 hours.

The meat will turn out very tender if you use a marinade consisting of a mixture of mustard and olive oil.

Turkey marinade with honey is extremely successful. Here is his recipe:

half a glass of white or red dry wine (can be replaced with freshly squeezed fruit juice);
half a glass of vegetable oil;
3 tablespoons of honey.

Mix everything, wait until the honey is completely dissolved and put the turkey meat in the marinade for an hour and a half. You can marinate both the whole carcass and the pieces. All that remains is to bake in the oven and serve delicious ruddy pieces to the table. It is only necessary to remember that the baking time will be different for whole poultry and for chopped poultry. The carcass is kept at a temperature of 20 degrees for about half an hour, then the temperature is lowered to 180 degrees and baked for another half hour. For fillets, 30-40 minutes of frying in the oven is enough.

Here's another extraordinary honey marinade recipe. Required:

a handful of dry rose hips;
a glass of boiling water;
a few dried carnations;
a pinch of dried rosemary;
a third of a teaspoon of ground chili;
1 tbsp. a spoonful of honey;
bay leaf;
50 ml olive oil;
salt (to taste).

Rosehip must be poured with boiling water and let it brew for 3 or 4 hours. Then strain the infusion and add honey to it. When it dissolves, you need to add all the remaining ingredients. You can soak turkey steaks or turkey drumsticks in the marinade. When baking (175 degrees), the dish should be periodically poured with marinade. Cook for 45 minutes.

Tomato lovers are offered a red marinade. It can be prepared from the following components:

100 grams of any ketchup;
300 grams of fresh tomatoes (they should be chopped in a blender);
half a glass of vegetable oil;
3 tablespoons grilling seasoning.

In the prepared composition, marinate the bird for at least two hours.

Finally

It is impossible to list the options for preparing culinary masterpieces, which are dishes with the participation of marinades, at one time. The main rule of a skilled cook has always been a sense of proportion, and the guarantee of success is bold imagination.

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

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

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

Ingredients:

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

Cooking process:

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

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

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

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

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

Cooking process:

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

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

Cooking ingredients:

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

Cooking process:

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

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

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

Cooking ingredients:

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

Cooking process:

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

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

Cooking ingredients:

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

Cooking process:

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

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

Recipes are for 1 kg of poultry

Simple turkey marinade

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

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

Marinade for a whole turkey with garlic and lemon

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

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

Turkey marinade on kefir

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

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

Turkey marinade with honey

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

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

Turkey marinade with pineapple

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

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

Turkey marinade with pomegranate juice

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

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

Turkey mustard marinade

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

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