Grilled turkey recipe. Calorie, chemical composition and nutritional value.

Features of cooking turkey on the grill

So, to grill turkey fillet, use pieces that are at least 2 centimeters thick. To ensure that the meat retains all its juices and is tender, use pressure for grilling.

Under its gravity, the entire surface of the meat will come into contact with the hot grill, and the heat passing through the piece of fillet will not evaporate from the surface, because the oppression occupies the entire area of the piece. It turns out that grilled meat not only retains its juiciness, but also cooks faster.

In addition to taste, frying steaks under pressure helps to form a clear and beautiful grill pattern.

This helps the food look more appetizing and makes the beholder feel hungry.

Well, what can you replace the abs with if you want a grilled turkey right now? As an option, a dust-free brick wrapped in foil can be used as a press. If you don’t have a brick at hand, you can use a pan with a smaller diameter than a grill pan.

To make it heavier, you can fill it with hot water. So, with the moments associated with the frying process itself, everything is clear. But is this the decisive factor in maintaining the softness and juiciness of turkey meat?

Indian recipe

The best poultry cooks are Indians. They make the most delicious marinade. Not only do they value chicken and other poultry the most among all types of meat, but they also cook so well that their recipes are copied by chefs from around the world.

One of the most delicious marinades for poultry is rightfully considered a mixture of natural yogurt or kefir with traditional seasonings of Indian cuisine.

a glass of thick unsweetened yogurt (or kefir);
ginger root;
garlic;
vegetable oil;
lemon;
cumin, coriander;
white peppercorns;
hot chili pepper flakes;
cardamom;
turmeric;
salt.

The first step is to heat the spices in a frying pan. Take a couple of cardamom pods, remove the seeds and place in a heated dry (!) frying pan. Add a teaspoon each of white peppercorns, coriander seeds and cumin. Heat until a distinct aroma of spices emerges. Place the spices in a mortar. Add a pinch of ground turmeric and chili flakes. Grind thoroughly to a powder.

Peel 3-4 centimeters of fresh ginger root, then chop. Crush a couple of garlic cloves through a press.

Finally mix yogurt with ginger, garlic, all spices, squeeze a little lemon juice. To stir thoroughly.

Prepare wooden skewers and soak them in cool water. Thread the marinated meat and start cooking.

In addition to the marinade recipes given, there are many other excellent combinations. It’s important not to be afraid of experiments and to boldly create; fortunately, cooking allows this.

Turkey meat is one of the most dietary foods, especially grilled turkey.

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Read more about grilled turkey
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Grill

Turkey dishes

To prepare grilled fillets, a minimum of spices and vegetable oil are used, which allows the finished meat to retain its natural taste.

Turkey breast in a mustard-honey marinade, soaked in aromatic sauce, is cooked on the grill. The dish is simple and very tasty.

A properly selected marinade allows the housewife to grill juicy, aromatic turkey fillet without having any special culinary skills.

The turkey is grilled and, when served, topped with aromatic sauce.

Turkey fillet is marinated in a light marinade and grilled.

Vegetables and turkey meat cooked on a grill pan are very tasty and healthy. And if we make a salad out of them, with the addition of fresh vegetables, it turns out to be a wonderful light dinner.

Juicy, tarragon-scented turkey breast is first marinated and then grilled.

This juicy turkey is traditionally prepared for Thanksgiving in the USA and Canada, treat yourself to a delicious grilled turkey.

I offer an interesting appetizer made from grilled turkey meat and pork ham.

Read also: Green bean salad with egg and corn

Tender turkey meat simply melts in your mouth when properly marinated and grilled.

The patties for these hamburgers are made from ground beef and turkey and fried on the grill.

Turkey fillet is grilled with herbs and citrus zest and served with orange sauce.

The national American dish is needlessly criticized. It will be both tasty and healthy. In the case when you make this burger yourself, when the cutlet in the bun is turkey, and when you eat this wonderful sandwich in good company, with great pleasure and a great mood.

Turkey fillet should be sprinkled with herbs and grilled. Serve fillet well with bulgur and vegetable salad.

Poultry and vegetables are always the right solution for cooking kebabs, and if you also choose the right marinade. delicious and versatile!

Cutlet test drive. It's time to subject the blender that came into my hands to more serious tests than soups and sauces. Cutlets are a worthy task for a serious mechanism. But whether he’s serious or not – we’ll find out now.

I like to cook turkey meat and vegetables on the grill, especially if it is possible to cook on an open fire in nature, but a home grill also copes with its task.

Sandwich roll with turkey, bacon, fried egg, grana padano cheese.

If you prepare grilled meat, fish or vegetables on skewers for your guests, the atmosphere of a festive picnic will be created. And if the kebabs on skewers are such a colorful assortment, as this recipe describes, you are guaranteed the fame of not only a hospitable host, but also an excellent cook.

The patties for these hamburgers are made from ground beef and turkey and fried on the grill.

If you want to give your liver a rest, you often make pork kebabs and are a little tired of them, a great solution is grilled turkey fillet. Grilled turkey meat is not only dietary, but also very tasty, and all family members can eat it with great benefits for their health.

But this meat also has a downside: since turkey meat is not fatty, it can quickly become dry on the grill. Therefore, such a dish must be prepared with skill and soul. Experience suggests that it is better to grill turkey meat in a large piece, and better under heavy pressure. This technique increases the area exposed to heat from below, and also protects the carcass from drying out from above. The taste of a properly grilled turkey cannot be overstated, but it can be instantly ruined if you do not know the basic principles of working with it. We will tell you about some of these secrets at the end of this article.

Turkey is a unique and versatile product. It can be grilled in parts: grilled turkey steak, grilled turkey breast, grilled turkey drumstick, etc. At home, there are quite acceptable options for preparing it: grilled turkey in a frying pan, grilled turkey in the oven, grilled turkey in the microwave. They turn out especially well at home, which is why turkey steak on a grill pan and turkey fillet on a grill pan are popular. These dishes have become firmly established in our diet, both as everyday food and as dishes for the holiday table. Even for baby food, among many dietary products, doctors recommend grilled turkey. This meat is low in calories and can be served in large portions. But, if you portion it rationally, a grilled turkey can feed a very large crowd.

To give poultry meat an original, specific taste, it is recommended to marinate it. Marinade for grilled turkey is prepared using sour products: lemon juice, wine, vinegar. This significantly softens the meat itself. But how to marinate a turkey for grilling is still up to you, here you can show your individuality and ingenuity.

Prepare this wonderful treat, let the grilled turkey delight your family, look at the recipe for its preparation on our website. First, for simplicity, cook the turkey fillet on the grill; the recipe for this dish is no different in content from others, but it’s a little easier to prepare. A photograph of the finished dish, especially something as beautiful as a grilled turkey, can also help. The photo shows the appearance of the finished product, the result of all stages of cooking.

You might be interested in our recommendations on how to cook turkey on the grill:

– when buying a turkey, pay attention to the weight and size of the bird. And although adult birds can reach 30 kg, young birds weighing up to 10 kg are best suited for grilling;

– frozen poultry must be defrosted properly, it is advisable to do this longer, in the refrigerator;

– It is recommended to marinate turkey meat for grilling to give it the desired taste. Marinating in brine can take a long time, so this should be done in advance, in the evening;

– turkey meat absorbs the taste of accompanying products well, so you need to carefully select them;

– if you want to get especially soft meat, add some acidic ingredient to the marinade: dry white wine, lemon juice, apple cider vinegar. Crushed cranberries or currants and apple juice will give a slightly less softening effect;

– for long-term marinating (from evening to morning), the marinade is made based on salt, chili pepper, garlic, olive oil and lemon juice;

– if you have less time, for example, several hours, then you can keep the meat in a marinade using basil leaves, garlic, and lemon zest. Add salt, pepper, olive oil to the mixture crushed in a blender;

– the fastest marinating can be used if you cut the meat into small pieces or thin leaves. The composition of the marinade in this case does not matter; choose according to your taste.

Preparing the marinade for steak

If the frying method preserves up to 40% of the juiciness of the meat, then the rest is determined by the marinade. There are many ways to marinate a turkey. Moreover, this meat is “fertile soil” - it accepts all the tastes and aromas of the marinade.

One of the popular marinades is Mediterranean. This fireworks of taste and aroma of meat will excite the taste buds for a long time, and the ingredients of this marinade can be found in every kitchen. Season the turkey fillet thoroughly with salt and pepper.

Massage the meat so that the salt crystals are absorbed into the tender fillet as much as possible. Then add finely chopped dried chilli, garlic and rosemary. Drizzle olive oil and the juice of half a lemon on top. Just remember to remove the lemon seeds - they will add an unpleasant bitterness to the meat.

Stir the mixture into the meat and leave it to absorb all the aromas and flavors of the spices. The ideal marinating time is overnight. To prevent the meat from drying out, cover the bowl with marinated meat with a lid or a plastic bag.

This is an ideal dietary marinade option. Turkey meat prepared in this way can be served with your favorite side dish, but the most ideal option would be a vegetable salad.

For those who don't like simple flavor combinations in meat, you can try another unusual turkey marinade.

This marinade is similar to pesto and consists of crushed basil leaves with garlic and lemon zest.

It is best to prepare this marinade mixture in a blender. Once you have beaten the above ingredients into a homogeneous mass, add a pinch of coarse salt and ground pepper. Stir again and add a spoonful of olive oil and a couple of teaspoons of lemon juice. Rub each piece of turkey fillet thoroughly with this mixture and leave to marinate for at least 2 hours, and ideally overnight.

Marinades for turkey meat allow you to experiment and look for some new flavor combinations with this type of meat. Instead of lemon, for example, you can use orange.

Based on orange, there is one win-win marinade option for turkey. Everyone will like it, but especially lovers of oriental cuisine. Pour orange juice into the soy sauce, add grated ginger and orange zest, finely chopped green onions (chives are ideal), at least a couple of cloves of garlic and chili pepper.

This is one of the most popular marinades for turkey, which is liked not only by us, but also by residents of Asia. The only thing that can compete with it is a marinade made from coconut milk, fish sauce, lemon juice, honey, garlic and turmeric.

Satay is the name given to turkey that has been marinated in this marinade and then grilled over charcoal on thin bamboo skewers.

And in Japan they love yakitori - small skewers (in this case from turkey), marinated in sweet soy sauce.

Well, if this weekend you don’t have the chance to go to nature and cook a turkey on coals, with smoke, you don’t have to worry and cook the most aromatic meat with smoke right in your own oven. To do this, fill the fillet with garlic, rub with your favorite spices and salt and let it marinate for about 30 minutes.

While the oven is preheating to 220 degrees, place several chips (you can buy in the store) of alder, apple or pear in foil and place them on the bottom of the oven. Just before doing this, do not forget to pierce the holes so that the sweet aroma from the wood chips can envelop the pieces of meat.

As soon as the sliver in the foil heats up and begins to smoke, bake the turkey meat for literally 20 minutes. After this time, simply turn off the oven and let the meat finish cooking on its own until the oven cools completely.

In mustard sauce

You should add dried basil to the mustard sauce. It will make the future dish even more tasty and aromatic.

Ingredients:

turkey legs - approximately 650 - 700 g;
potatoes – 380 – 400 g;
frozen/fresh green peas – 80 – 100 g;
soy sauce – 40 ml;
ready-made sweet/spicy mustard – 17 – 20 g;
dried chopped basil - 1.5 tsp;
oil.

Preparation:

To prepare oven-baked turkey drumsticks according to this recipe, the first step is to rinse and dry them.
Separately mix soy sauce, basil and mustard. Rub this mixture onto the bird. You can add salt as you wish, but it is not necessary. Usually it is enough already in soy sauce.
Leave the bird in the marinade for at least an hour. At this time, peel and cut the potatoes into slices. Preheat the oven to 190 degrees.
Cover the baking sheet with oiled foil. Place the potatoes on it first, and then the legs in mustard sauce. Pour the remaining marinade in the bowl on top. Wrap the foil.
Bake at the above temperature for about 1 hour. The exact time will depend on the weight of the shins. How long to bake the selected number of drumsticks can be determined experimentally.
After about a quarter of an hour, remove the foil.

Serve the treat to the table as a main course.

How to make turkey yakitori?

Above, in this article we have already mentioned the favorite food of the Japanese - yakitori. These are small kebabs that they and everyone reading this article can cook.

First, prepare the yakitori sauce itself:

Mix 200 ml soy sauce, 100 ml sweet rice wine (mirin) and 100 grams of sugar in a saucepan over low heat.
As soon as this mixture boils, throw in 2 finely grated cloves of garlic, a teaspoon of grated ginger, finely chopped white part of the green onion and the zest of one lemon.
Bring this sauce back to a boil and reduce heat to medium.
Cook the yakitori sauce over this heat for 10 minutes until thickened.
Then cool and refrigerate.
Now wash 800 grams of turkey fillet, dry and cut into strips up to 3 cm long.
For one serving, take two skewers and 4 pieces of meat.
Thread the turkey onto skewers at both ends.
In hot oil, fry the meat strung on skewers on both sides and as soon as it is browned, start coating the meat on all sides.
Continue frying and coating each piece of fillet.

When ready, sprinkle the finished dish with sesame seeds and serve with the remaining sauce.

Grilled turkey fillet in tomato marinade

To prepare the recipe, let's make the marinade:

Grate 1 onion and add to the grated tomatoes (you can use 100 grams of tomato paste).
Pour 100 ml of sparkling mineral water and olive oil into this mixture.
Then add coriander, hot adjika, salt, 30 ml of soy sauce and ground pepper.
Mix all this and the tomato marinade is ready.
Cut 750 grams of turkey fillet into portions, beat and pour marinade. The meat should ideally marinate overnight in the refrigerator.
Meat marinated in this way is suitable for frying on a grill, frying pan, grill or oven.

The ideal side dish would be fresh vegetable salad and Armenian lavash.

For frying in a pan

Turkey breast steaks combined with aromatic spices are an excellent option for a rich and tasty dinner.

sweet paprika;
curry powder;
ground red pepper;
freshly crushed black pepper;
salt.

Turkey breast steaks in curry

This memorable taste will appeal to everyone who tries turkey meat in this marinade. And the cook will love the unusual method of marinating in a vacuum.

Take 4 turkey steaks, rinse, pat dry and place in a ziplock bag (you can find these at stores like Ikea).
Add 3 tablespoons of olive oil, a teaspoon of white wine vinegar, oregano, salt and ground black pepper to the meat bag.
Stir until the mixture completely coats each steak, and close the zipper so that no air is left in the bag (for example, by dipping the bottom of the bag in water).
Leave the steaks to marinate in this way for 15 minutes and meanwhile prepare the grill for medium heat (175-230 degrees Celsius) and the sauce.
In a bowl, mix 100 ml of mayonnaise with 3 tablespoons of dry white wine. Add finely chopped green parts of a bunch of green onions, half a teaspoon of curry and a little ground black pepper.
Remove the marinated turkey from the bag and grill it for 7-8 minutes. There is no need to constantly turn the steaks, just turn them once during cooking.

Sprinkle the finished juicy grilled turkey breast steaks with crumbled almonds and chopped green onions and serve with sauce and cherry tomatoes. Bon appetit!

Turkey drumstick baked in a spicy marinade

Step 6. After 60 minutes. Change the board 1 grill board, 15 mm thick, smolders until completely burnt out in about minutes. Helpful advice.

We will reply to you as soon as possible. Grilled turkey drumstick is a very tasty meat. This is because we added paprika and ginger to our recipe. If you prefer spicier dishes, brush the drumsticks with additional harissa. And for a snack you can prepare canapés with curry and pineapple sauce. Mix soy sauce with ginger, paprika and pepper.

Instead of sesame seeds, flaxseed is suitable, you can put whole almond kernels, or you can take pine nuts. I must admit that when it comes to some kind of meat dish that pleasantly warms the whole being, my choice is lamb or mutton. Tender meat, almost never dry, even if it is a butcher. If you are cooking for adults only, add ml of white wine to the meat instead of hot water. Some of the sauce can not be mixed with pasta, but served separately and added as desired.

Lubricate the drumsticks and leave for an hour. Roast in a preheated oven under the broiler for about 1 hour 15 minutes, turning once.

Nutritional information per serving. Vitamin C ascorbic acid.

Ingredients:

Vitamin B1 thiamine. Vitamin B2 riboflavin. Vitamin PP niacin. Vitamin B6 pyridoxine. Folic acid folates. Vitamin B12 cyanocobalamin. Vitamin E alpha tocopherol. Vitamin K phylloquinone. Saturated fatty acids. Monounsaturated fatty acids. Polyunsaturated fatty acids.

Trans fatty acids. There are no reviews yet. Yours could be the first. Chicken baked with potatoes. To make the taste of the dish brighter, you can add onions or bell peppers to the potatoes.