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Turkey pulp with rosemary and cranberry sauce

Turkey pulp with rosemary and cranberry sauce


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A fragrant steak and a sweet and sour sauce.

  • 1 boneless turkey pulp
  • a few rosemary branches
  • olive oil
  • a cup of brandy
  • one orange
  • green parsley
  • salt
  • ground pepper
  • For the gasket
  • 4 potatoes
  • rosemary
  • olive oil
  • salt
  • For the sauce
  • 350 g cranberries
  • 150 g brown sugar
  • 75 ml white wine
  • juice and peel from an orange

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Turkey pulp with rosemary and cranberry sauce:

We wash the turkey pulp then remove the skin and season it to taste with salt and pepper. Place the meat in a pan with the peeled potatoes, wash, cut into cubes and season with salt. Sprinkle everything with olive oil, half the amount of brandy and add a cup of water .. Sprinkle everything with rosemary sprigs and chopped green parsley. Cover the pan with aluminum foil and bake for about 1 hour. Meanwhile check to see if there is water in the pan (not to burn steak) and if not then add more. Remove the foil and add the rest of the brandy and orange juice and if necessary a little water. Bake for about 45 minutes. The time depends on both the oven and the size of the piece of pulp. ). Leave until the meat is nicely browned and well done, taking care that from time to time we sprinkle everything (both potatoes and meat) with the sauce in the pan. While the meat is in the oven we take care of the cranberry sauce. all the ingredients in a saucepan crow and let it boil at the right heat, taking care to stir from time to time, until the sauce thickens. Add more water and let it boil continuously until you get a thick and bound sauce. Leave it on the fire for about 10-15 minutes until when all the cranberries are broken. It should be mentioned that the cranberries are sour so we match the sugar according to everyone's taste. I didn't add sugar because I like this sauce more sour.


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Roast turkey legs in the oven with garlic flavored butter

Roast turkey legs in the oven with garlic flavored butter. How to make turkey in the oven? Roast red and tender turkey legs with garlic, lemon and butter. Turkey recipes. Steak recipes. Recipes with turkey legs.

The other day I found some lower turkey legs. I'm going for a steak! I didn't have time brine (brine & # 8211 see recipe here) to fry them for a few hours so I decided to grease them well with butter under the skin so as to obtain a tender, fragrant and juicy meat. Inspired by Kiev chicken recipe (see recipe here) I made a spicy butter cream, this time using grated lemon peel in addition to garlic and changing the green parsley with dill. Mmmm & # 8230 what fresh flavors!

Bridge: this flavored butter can freeze & # 8211 see here how they do it (keep in the freezer and use for grilled steaks, steaks, etc.).

Baked turkey legs with this fragrant butter come out incredibly tender and tasty! The flesh remains pink and soft and the skin becomes reddish and crunchy. Dreamlike!

What garnish goes next to a juicy steak? Mashed potatoes I was answered in chorus at home. Okay, I'll make you puree. I took the potatoes out of the grill for some time, replacing them with rice, vegetable sauces, etc. So I said to please them, if I still rarely do them. Of course I slammed it together assorted salad full of greens and vitamins.

I recommend another recipe for baked turkey legs with golden potatoes baked directly in the tray & # 8211 see here.

From the quantities below it results approx. 3-4 servings of roast turkey meat in the oven (depending on their size).


Turkey Roll with Cranberries


Turkey Roll with Cranberries
The simplest and most festive Christmas roll prepared from turkey. I can't say that it is a special roll that is worth trying by you on any special occasion you have to celebrate. It is suitable to be prepared at Christmas, New Year's Eve or on any occasion.

For other equally interesting recipes, we invite you to browse the section with Steak and Garnish Recipes .

Ingredients Turkey Roll with Cranberries

1 piece of 1.5 kg turkey breast
400 smoked sausage filling
100 g breadcrumbs
250 g finely chopped onion
2-3 tablespoons oil
100 g Candied cranberries from SanoVita
1 tablespoon crushed juniper berries (if you find do not hesitate to use it)
10 sage leaves
salt pepper

Ingredient Brussels Sprouts Garnish

500 g Brussels sprouts
butter the size of 2 medium walnuts
5-6 slices of bacon
2 tablespoons oil
salt pepper
3 sprigs of rosemary
nutmeg
4-5 tablespoons Worchester sauce

Ingredient Sodium de Rodii

2 pieces of pomegranate
150 g brown sugar
2 smaller lemons
50 ml water
2 salt powders

Preparation Turkey Roll with Cranberries

We remove the skin from the turkey breast. The muscle in his chest also moves away. The turkey breast is cut in such a way as to unfold it so that it is not so thick. It is placed between the food foil and the twister is beaten to thin the chest so that we can roll it more easily, but also to be tender.

Peel the onion and cut it into small pieces and then fry it in oil. Remove the filling from the smoked sausages and mix them with the onion, breadcrumbs, cranberries and finely chopped sage. Season if necessary with salt and freshly ground pepper.

The filling is placed on the thin turkey breast and I previously put it on the food foil so that we can twist it as tightly as possible. We leave a few good spoons of the filling that will be put at the end over the baked roll. The chest is rolled as tightly as possible and wrapped in food foil. Tie the ends with string.

After tying the ends, we tie the roll with string from place to place so that it will keep its beautiful shape during baking, but it will also be easier to portion. Now we will wrap the Turkey Roll with Cranberries in aluminum foil.

Put a support in a tray and place the rolled roll over it. Pour hot water into the tray, taking care not to reach the roll on the support. Put in the preheated oven for at least 90-120 minutes. After the time has expired, remove the roll, leave it to rest for 10 minutes and unpack it. Put the rest of the filling on top and put it back in the oven for about 10 minutes.

Take it out, leave it to rest for 10 minutes, after which it can be portioned and placed on plates next to the Brussels sprouts and pomegranate sauce.

Preparation of Brussels sprouts garnish

The cabbage is washed and drained. Cut thin slices with a slicer or food processor. Heat the oil and fry the bacon for 2-3 minutes, then add the rosemary sprigs and butter.

Leave it on the fire for another 1-2 minutes, then add the chopped cabbage. Continue tempering by adding salt and pepper, ground nutmeg and a little water, about 100 ml. Let the water drop and at the end add 4-5 tablespoons of Worchester sauce with which we leave the cabbage on the fire for 2-3 minutes.

Preparation of pomegranate sauce

Pomegranates are cleaned. Brown the caramelized sugar and when it is melted, add the pomegranates, the juice from the 2 lemons, 50 ml of water and 2 pinches of salt. Boil until you get a thicker sauce.

The cabbage garnish and the pomegranate sauce can be prepared the day before. And the roll can be filled the day before, thus shortening the preparation time. It is kept cold and the next day the roll can be baked. The sauce and garnish can be heated.
We wish you good luck!


OVEN TURKEY FRYING WITH LEMON AND ROSEMARY FLAVOR

Turkey steakTurkey meat prepared in the oven with rosemary and lemon flavor is a very simple and very good recipe. The meat is tender, tasty and flavorful.

We will prepare it whenever we have the opportunity, despite the fact that it takes us a long time to prepare it. & # 8220The secret & # 8221 of this steak is the aromatic butter put under the turkey skin and cooking at low temperature.

With this recipe, I waited for my friends Andreea and Stefan on Sunday lunch. Stefan cooks extraordinarily well and pleasantly surprised me every time he called us to dinner. I don't know how it turned out that we were both passionate about cooking. The planets would have aligned, because we were born on the same day.

The idea is that this time I impressed him and he told me that he did not eat a turkey better than this.

I like turkey meat. It is said to be better and healthier than chicken. There was a time when I cooked a lot with turkey meat bought from peasants. At one point we also had a small farm with 200 chickens and 50 turkeys. We tried to raise birds only with cereals and greens, but many did not last, or so the one who took care of them told us. Our farm was quite far from home and we had no total control over what was going on there. I don't think so many died, I know for sure that one of them took them either for his own consumption or to sell them, but I couldn't tell him anything because we couldn't prove it and we wouldn't have found anyone else anyway. to come and feed them in the morning, to let them walk in the garden during the day and to put them in the house built for them in the evening.

But, in the end, a large part of this bird has come to be cooked, and the chicken or turkey recipes are posted here.

On the blog you can find many recipes prepared with turkey meat and because the child liked this meat when he was little, and I was looking to cook especially for him everything he wanted and liked.

there it is how to make turkey steak with lemon and rosemary flavor & # 8211 list of ingredients and preparation presented step by step.

INGREDIENT:

3 turkey lower legs
120-150 g butter
2 large sprigs of rosemary
grated peel from 1 large lemon
salt
pepper
1 bell pepper
2 medium onions

For the tray:
1 glass of wine
200 ml oil
4 -5 cloves of garlic
3 sprigs of rosemary maricele
a few peppercorns

For the gasket:
500 g mushroom mushrooms
carrot

Rub the butter with the finely chopped rosemary, the lamiae peel, a little ground pepper and a pinch of salt.

We try to put butter cream under the skin on the thighs, then glue it as much as possible to the meat.

We put the thighs in the tray, we pour the wine and oil until we reach the middle of the thighs. We throw among them garlic cloves, peppercorns, slices of green pepper and onion cut into 6 or 8, and sprinkle rosemary needles, salt and pepper on the thighs. In the picture below you will notice the color difference between the turkey pulp we grew and the commercial ones that are much whiter.

Cover the pan with foil and put it in the preheated oven at 170 ° C for an hour and 20 minutes, taking care to sprinkle the thighs with the sauce in the pan for 20-25 minutes. After this interval, add the mushrooms and carrots cut into thin strips, turn the thighs, leave them covered until the meat starts to come off the bone.

When the meat starts to come off the bone, take the foil and leave it in the oven until it browns nicely on both sides.

This steak is super tasty.

If you liked the recipe, I hope you will try it too.

You can also find me on the You Tube channel, with very simple recipes, easy to prepare.


Preparation Turkey with BBQ barbecue sauce in slow cooker

Brine is prepared : 1 teaspoon of salt for every 250ml of cold water. Add ground pepper, cumin, sliced ​​or crushed garlic cloves and, optionally, other herbs (thyme, rosemary, etc.). I covered the vessel with plastic wrap and put it in the cold for 24 hours.

The next day, throw the brine, rinse the thighs lightly with cold water, wipe with kitchen towels and place in the slow cooker bowl (or in a thick-walled bowl) greased with 2 tablespoons of oil. Brush the thighs well with the BBQ sauce and leave for a few more hours to reach room temperature and penetrate a little with the flavors of the sauce. NO more liquid is added !!

After 3-4 hours, start the slow cooker in the LOW position (lowest temperature) and let it boil slowly for at least 6-8 hours.


Ingredients Turkey stuffed in the oven:

  • a turkey of 3-4-5 kilograms, beautiful and round (mine weighed 4 kilograms)
  • 1 glass (150 ml.) Of dry white wine
  • 400 grams of edible chestnuts, including the skin
  • 100 grams of butter10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery threads (celery stalk)
  • 2 tablespoons brandy
  • 200 ml. of bird soup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

Turkey stuffed in the oven, preparation:

1. The whole turkey (not to be frozen) is well cleaned of the intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.

2. Choose a pot large enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that's what I left it), during which time it returns a few times.

Turkey stuffed in the oven, preparing the chestnut filling

1. While the turkey is in the brine, the chestnuts are washed, wilted and the skin of each of them is increased:

2. Put the chestnuts in a saucepan, cover with plenty of water and bring to the boil for an hour. They are taken out of the water, drained well and cleaned of the skin and skin inside (difficult and especially meticulous work, it catches a kind help, I caught my husband and once accepting, he did not he still had a way to deal with the fugitives!).

3. Cut one of the onions into small pieces, as well as the celery stalks. Melt the butter in a saucepan and add the onion and celery, over low heat until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.

4. Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much bird soup (a tablespoon) as the filling is moist, but not pasty.

Stuffed turkey, stuffing and baking

1. Remove the turkey from the brine and drain well, then drizzle with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine).

2. Insert half of the filling into the neck cavity.

3. Pull the skin of the neck back, covering the filling and fix it with toothpicks.

4. The rest of the filling is inserted into the cavity of the turkey and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.

5. Pour the white wine into the tray and cover it well with a lid or, failing that, with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 & # 8211 2, ½ hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the leg, clear juices are released, no traces of blood. At this point, remove the lid, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and cover lightly with aluminum foil.

Turkey stuffed in the oven, preparing the sauce

The tray is set on fire, the balsamic vinegar and the bird soup are poured and it is boiled, grating well on the bottom so that all the sticky residues from the steak come off. Add 1 tablespoon of worcester sauce and strain the sauce through a sieve, serving from the saucepan, warm, along with the turkey steak, extremely tender and delicious filling, along with a garnish of your choice.

The image above shows a portion of steak as I served it to my guests, a slice of breast with stuffing around the neck, a wing (or a piece of meat), sauteed peas and mashed sweet potatoes with onions. and celery, the meat is sprinkled with the steak sauce and has cranberry sauce next to it.


Duck legs with orange sauce

A special brotherhood between two ingredients in the kitchen is that between duck and orange. They are not relatives and do not seem close at first sight. However, a long time ago they made a secret pact, consecrated by our ancestral chefs, to delight and surprise our taste buds.
In order not to approach the classic and steep recipe, we will make the sauce as simple as possible, and for the safety of less experienced chefs, we will cook the two duck legs only in the oven, respecting times we tried to reasonably restrict and controlled temperatures.
2 duck legs
1 large head of garlic
1 small red onion
6 young carrots
1 orange
2-3 rosemary threads
salt and pepper
For the sauce you also need:
one orange
100 grams of sugar


Rinse and dry the duck legs well with a kitchen towel. Notch the skin without penetrating deep with a very sharp knife. Roll on all sides in orange juice. Sprinkle with coarse salt and freshly ground pepper. Place the garlic clove with the peel, the quartered onion, the squeezed orange halves, the rosemary and 200 ml of white wine in the baking dish. Place your thighs on this scaffold, with the skin down at the beginning, so that it does not touch the bottom of the pan.


Cover well with foil and bake for 45 minutes at 170 degrees Celsius. After this time, turn the thighs upside down and leave them in the oven, covered, for another 45 minutes. Only now, remove the foil and leave for another 45 minutes at 180 degrees for a crispy skin.


Remove the thighs, carrots and possibly onions on a plate. Strain the remaining sauce.
Put in a saucepan over low heat 100 grams of sugar, Muscovado if you have it is ideal. Let it melt. Extinguish with the juice of an orange, mix and season with a little grated peel from the same fruit. Add the remaining juice from the meat, stir and simmer for 10 minutes. If you want a thicker consistency, immediately after the meat sauce add a lump of butter mixed with a tablespoon of flour.


Serve the duck legs with carrots, onion leaves, lettuce leaves and orange sauce.


It's good to try new things from time to time. If I were to define happiness in any way, I would say that it is a state of total inner peace reasonably sprinkled with unusual moments. On some days, when life is not generous, a new dish, an unknown flavor can bring the necessary addition. Cooking is in the power and discretion of each of us.
Force be with you! Especially when the mixer breaks.


Baked turkey legs with butter, white wine, rosemary and garlic are in the category of healthy recipes with turkey meat. Serve turkey legs with potatoes and vegetables. You can prepare it with turkey breast, or in a pan. Whole turkey recipe in the oven. Christmas or Easter recipe.

The recipe with baked turkey legs is simple because you can adjust the ingredients according to the number of guests at the table.

Since I got married, I try to create certain culinary traditions in my family, and one of them is turkey for Christmas. Some will say that I borrowed it from the Americans, others that it is not very authentic Moldovan & # 8230 but I have been cooking whole turkey or thighs for 9 years because it is a dietary meat, light and if you prepare it correctly & # 8211 very tasty .

Baked turkey legs

About the whole turkey recipe in the oven and all the possible tricks, I wrote here. Today, but I will tell you how to make turkey legs in the oven, an absolutely delicious and good-looking recipe. You can find turkey legs at Metro, both fresh and frozen. I opted for 3 thighs of about 1 kg each, don't forget that the bones weigh a lot. From three legs, you will get enough food for about 6 people, in the context in which they will be accompanied by garnish and some vegetables.


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 salt water solution, 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 creamy 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.


Video: Omas Putenschnitzel paniert


Comments:

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  2. Jermayne

    remarkably, the very funny answer

  3. Taushura

    Wonderful, valuable information



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