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Baked turkey meat with vegetables

Baked turkey meat with vegetables

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In a bowl we put the olive oil first. We clean the onion and finely chop it and we put the peeled garlic through the grinder. Gradually add all the spices listed above, pour the wine and water and mix.

We put the meat in the marinade. turn it from side to side, then cover the bowl and refrigerate for 3 hours.

Take the meat out of the fridge and place it in a tray. Pour the marinade into the pan over the meat.

We clean the potatoes, carrots, onions and celery and wash them well.

We cut the potatoes in half, the carrots in 3-4 cm slices, the celery slices and the onion in two.

Place the vegetables in the pan next to the pulp. Salt and pepper the vegetables and sprinkle with a little more wine.

Cut the apple in half and place it in the tray.

Cover the tray with Al foil. and put the tray in the preheated oven at 190-200 degrees for about 50 minutes.

After this time has elapsed, remove the foil, sprinkle the meat with the sauce from the tray and put it back in the oven for about 30 minutes, until the meat is browned on top.

We check with a fork if the meat is penetrated and if so we stop the fire and take the tray out of the oven.

Remove the meat and vegetables on a plate, slice the meat and serve hot.

Have a great appetite if you choose to cook this food!

Baked turkey breast with vegetables

We help you get rid of the hustle and bustle of the city and & quotevad & quot from the & quotplasa & quot of daily stress. The "Recipe of the Day" contest brings a new challenge: now readers can win a prize offered by the "Ciric Hotel Complex": accommodation for one night with breakfast included and a dinner for two. In order to participate in the contest, you must send recipes on the topic proposed by the gastronomy specialists from the restaurant & ldquoComplexului Hotelier Ciric & quot.

Baked turkey breast with vegetables


- 4 slices of turkey breast

- 2 tablespoons olive oil

Cut the potatoes into cubes, then sprinkle with olive oil. Add sliced ​​red onion and sliced ​​garlic cloves. Put everything in the oven for 45 minutes, at a temperature of 200 Degrees C / gas 6. Remove the tray, place the 4 slices of turkey breast, season to taste and put everything in the oven for about 15 minutes, until the meat penetrates .

WEEK OF THE WEEK & AcircNII: Recipes & ldquoGolden Ages & rdquo

We are waiting for the recipes on [email protected], until Thursday, August 29. The winner will be announced in the edition of the Iaşi newspaper on Friday, August 30. Attention: only messages containing a name and a telephone number at which the participant can be contacted will be considered. The winner of last week is Elena Botezatu, with recipe: & ldquoEggplant bite& rdquo.

Eggplant bite


4 & ndash 5 medium-sized eggplants, chopped nutmeg *, 5 & ndash 6 large tomatoes, 200 ml oil, 200 - 250 ml tomato juice, 3 bundles of green parsley, salt, pepper, 4 tablespoons sm & acircnt & acircnă.

Method of preparation :

- Peel the eggplant and strip it so that parts of the eggplant remain. If there are white eggplants, peel them completely. Cut into slices (6 & ndash 8 mm), which are salted and left for 15 minutes in a bowl, then washed gently and quickly, drained with water and squeezed a little with m & acircna to remove excess water. The eggplant slices are then fried in hot oil.

- Place in the bowl a row of eggplants, one of meat, one of tomatoes, then green parsley, and repeat the operation on the last layer of fried eggplants. (Obs: if you don't have enough eggplant, you can leave the last layer of tomatoes, but without adding parsley). Pour the tomato juice on top and add salt and pepper to taste.

- Put in the oven over low heat. After 30 & ndash 35 min., Remove the bowl and grease the composition with sm & acircnt & acircnă. Bake again for 30 minutes.

- Serve hot (not hot) with a little green parsley sprinkled on top.

* Chopped nutmeg: 600 - 700 g minced meat (mixture of beef and pork), 3 medium chopped onions and lightly browned & icircn oil, salt, pepper, paprika and chopped paprika, parsley and chopped dill (c & acircte a small bunch) all mix. Fry the mixture slightly in oil (5 tablespoons). After cooling, add a beaten egg, mix well and add 3 tablespoons of white wine. If you like, add a basil knife.

** Fireproof glass vessel (the layers of the muzzle can be seen beautifully) or saucepan

In a maximum of 90 minutes turkey breast with baked vegetables it will be ready to serve. Here's what you need to do:

1. Wash the turkey breast and cut it into four equal pieces.

4. Cut carrots, tomatoes and potatoes into slices.

5. Wallpaper with a heat-resistant dish and place in it, in layers, onions, potatoes, carrots and peppers. Season them a little, as you add them.

6. Mix salt, pepper and rosemary and line the turkey breast pieces with this spice mixture.

7. Place the turkey breast over the vegetables and add the tomato slices and chopped garlic. Add a little olive oil and leave the tray in the oven, covered with aluminum foil or lid.

8. 15 minutes before removing turkey breast with vegetables from the oven, add the finely chopped parsley over it.

Baked turkey breast with vegetables it is served warm and can be garnished with a sour cream sauce.

I. The pulp is grown on the skin side and seasoned well on all sides with salt, ground pepper and coriander. Place in a yena bowl sprinkled with a little olive oil and add the onion, leek and chopped hot pepper. Sprinkle well with wine then put in the oven heated to 160 degrees for about 40-50 minutes.

Turkey pulp ready to bake

II. Remove the tray from the oven and turn the pulp upside down. Pour the tomato sauce and mustard teaspoons on top and mix well with the wine and tomatoes in the pan until it becomes a creamy sauce. Grease the meat well with the sauce from the tray and put it back in the oven for another 30 minutes, then remove it and turn the pulp upside down, leaving it in the oven for another 10-20 minutes.

III. The meat is checked if it is well made and penetrated everywhere, the turkey meat is not good in the blood & # 8221.

IV. Serve with mashed potatoes and carrots with green onions and tray sauce.

Baked turkey with puree

V. Go next to the puree and some donuts in vinegar or pickles and possibly a glass of wine.

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.
3After 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 can be made a simple sauce: remove the fat, add the red wine and reduce. Add a little butter, for a creamier consistency, taste it and if necessary season it.
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

Turkey pulp with vegetables

Turkey pulp with vegetables from: turkey pulp, oil, garlic, paprika, pepper, rosemary, vegetables, butter, salt.


  • 4 pieces turkey upper leg
  • 4 tablespoons oil
  • a tablespoon of garlic powder
  • sweet and hot paprika
  • pepper
  • rosemary
  • a bag of vegetable mix
  • 20 g butter
  • salt

Method of preparation:

Mix the oil with the paprika, garlic, salt and pepper. Grease the meat with this mixture and place it on baking paper. Wrap up so that the juice does not drain when baking and leave in the oven for 60 minutes.

15 minutes before it is ready, carefully unwrap the package and brown it. Fry the vegetables in a pan with butter until lightly browned, then serve with turkey.

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 pot 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.

Vladu Bucataru - Quick recipes with pictures

Fast and international cuisine, explained to everyone! Recipes with pictures!

Baked turkey meat with vegetables

I placed the pulp in the tray and used baking paper to clean the tray more easily.
I seasoned it with garlic. We can also insert garlic from place to place in notches made with a knife.

Add the vegetables around it and put on electric oven at 180 degrees, convection about 40 minutes.
We can turn it over for a uniform and brown baking.

Baked turkey pulp

We all like sweets, desserts and especially cakes so every time we try to find a recipe for & hellip Read more… & rarr

What could you prepare as a dessert on a June weekend, something light but tasty and fragrant and & hellip Read more… & rarr

One of the simplest recipes with which you will make the best impression both in front of the guests and & hellip Read more… & rarr

Because it's strawberry season and from these you can prepare a multitude of recipes, I thought I'd make & hellip Read more… & rarr

Soft chocolate muffins inside - this recipe is not for diabetics! I don't want to upset anyone but & hellip Read more… & rarr

Veal pulp smothered in wine

The buyer's secret! When you enter the butcher's, you see a piece of sparrow of 1.5-2 Kg or a piece of pulp of the same weight or a muscle (minimum 0.6 Kg and maximum & ndash as long as you keep the bag, because it has a prohibitive price & ndash approx. 50 lei / Kg :() or a piece of muscle of about 1 Kg.

The meat is cleaned of skins and tendons (& ldquouitate & rdquo intentionally or not by the butcher, at the & ldquocererea & rdquo & rdquo of the trader, to hang a little heavier on the scales, as if the price were not consistent enough), washed in cold water and dab with a clean white cloth.

Heat sunflower oil in a thick-bottomed pan or in a deep, thick-bottomed stainless steel pan. Fry the piece of meat over high heat, for 2 minutes, on each side, until it gets a copper crust.

The chef's secret! Before turning the meat, on the other side, sprinkle coarse salt and pepper, freshly ground, dried thyme, on the side on which you will turn the meat.

The biggest secret! When you turn the meat, do not sting it, because the "lust" comes out and will harden. Do not hesitate to detach the meat from the bottom of the pan, be patient until it comes off easily, when a copper pojghita is already made on the surface of the meat. Use a stainless steel or wooden pliers, together with a stainless steel or wooden shovel. Housewives who sting meat, when they return it to the pan, should not be surprised, because the steak will come out hard.

When you turn the meat for frying on the last side, add in the fat 2 green onions, 1 white onion, whole, a few peppercorns, 1 sprig of green rosemary, 1 sprig of green thyme, 2 bay leaves, 2 cloves of garlic , a few slices of hot pepper.

Make a 1: 1 mixture of cold water and red wine in a cup and pour the liquid over the hot meat.

Little secret, but essential! If you did not have grape wine, red, sweet or sweet wine from berries, it is not wrong if you put a teaspoon of honey or sugar in the wine-water mixture and mix until it dissolves.

Peace! Pouring the liquid is done carefully, to drip on the hot meat to heat the liquid, quickly and at the same time to protect the cook from the drops of hot liquid that could cover his hands and face. :?

Add a glass of plum brandy to the already boiling liquid with foam. Tuica will further tenderize the meat.

Put 2 carrots in the liquid, reduce the heat to the right, put the lid on the pan and arm yourself patiently. : P The meat will boil in its own juice, wine and brandy for about 3 hours, until the tip of the knife enters easily, until the middle of the piece of meat.

Do not forget! As long as it takes to prepare the meat, you can do anything else around the house, just don't forget to jump the lid on the pan, from time to time, not to dry the liquid and catch the meat in the pan. If necessary, add some boiled and cooled, warm water (which you must always have prepared for any eventuality).

When the meat has penetrated enough, remove it on a plate or tray and cover with foil to become juicy again. Meanwhile, put in the steak sauce, whole potatoes and whole white mushrooms. The sauce should be reduced enough, until it thickens, while the potatoes and mushrooms are done (about 15 minutes).

To remember ! Do not add wheat flour or starch to thicken the sauce, it spoils the taste. The steak is sliced ​​and served with a garnish of boiled potatoes and carrots. Sprinkle with finely chopped green parsley. Place the sauce over the pieces of steak, in which the meat was boiled.

The steak can be served with a cucumber salad, with garlic and green dill, olive oil, apple cider vinegar, salt and pepper. I forgot something ? A glass of semi-dry red wine will make the feast complete.

Video: Вкусни печени пуешки бутчета


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  4. Santon

    What talented message

  5. Vijin

    I totally agree.

  6. Jesiah

    Gloomy pictures are like that :)

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