How to marinate turkey for barbecue

A little about turkey

Poultry meat has always been considered the most dietary; chicken is in great demand, but turkey is no less popular due to its beneficial properties.

Not only nutritionists, but also other doctors talk about the benefits of turkey meat - it is hypoallergenic, easily digestible, and is included in the children's diet from the age of six months.

Remember that poultry meat must be subjected to thorough heat treatment - it is better to protect yourself and loved ones from intestinal infections! But at high temperatures the bird dries out quickly, so keep an eye on the cooking process.

And to highlight the taste of turkey, you just need to prepare an original dressing for it.

Turkey Seasonings

Idigo has many herbs and spices that are suitable for cooking turkey.
Paprika

,
coriander
,
black pepper
,
ground ginger
,
garlic
,
cinnamon
,
cloves
and
nutmeg.
Seasonings such as
urkuma
,
suneli hops and curry
will add oriental notes to the bird. The listed spices will complement the neutral taste of turkey meat. Spicy herbs are used not only for marinating meat, but also for preparing sauces and gravies.

Basil

will give dishes a delicious aroma.
The pepper mixture
can be added when frying.
And the meat will become more tender with the addition of rosemary . Seasoning “ Italian herbs”
will make dishes more refined.
Prepare a marinade from a mixture of olive oil, “Italian herbs”
orange juice, red pepper and a little garlic. The meat must be kept in the marinade for 2 hours.

Sour cream and nut topping

Sour cream based turkey sauce will add softness and juiciness to the meat. You must choose natural sour cream with a fat content of at least 20%; it will give the dish a thick and even consistency.

Cooking time: 30 minutes

Ingredients:

• sour cream – 250 grams;
• cream – 100 ml;
• garlic – 3 cloves;
• vegetable oil – 1 table. spoon;
• fresh dill - several sprigs;
• peeled walnuts – 150 grams;
• freshly ground black pepper, salt - optional.

Required equipment:

• frying pan and garlic press;
• wooden spatula and deep bowl;
• tablespoon and blender;
• kitchen board and knife.

Step-by-step preparation:

• Place a frying pan on the fire and heat it with the oil.
• Peel the garlic, puree with a press and fry for two minutes.
• Place sour cream and cream in a bowl, season with pepper and salt, mix well.
• Transfer the mixture from the bowl to the frying pan and continue to simmer over low heat for 5 minutes.
• Grind the nut kernels in a blender, add them to all the ingredients and continue to simmer, remembering to stir, for another 4 minutes.
• At the end of cooking, finely chop the greens and add to the pan, remove from the heat and let stand covered for 15 minutes.

Turkey gravy is ready! Serve with cooked meat and your choice of side dish.

Turkey liver with spices

Properly prepared liver has a delicate creamy structure inside, it melts in your mouth - this is an incomparable pleasure. Therefore, the most important thing in cooking liver is not to overheat it. Record the time and monitor the process, turn the pieces in the pan in a timely manner. The smaller the pieces themselves, the fewer minutes it will take to cook. You can check readiness by cutting the liver in half: the blood is no longer released, but the liver inside is pinkish and soft.

Turkey liver is a valuable product in terms of macro- and micro-element composition. So, it contains a number of vitamins B, A, E, K, C, PP. It is rich in potassium, phosphorus, sodium, copper, selenium, magnesium, chromium, iron and zinc. Its calorie content is about 260 kcal per 100 g of raw product. The liver is recommended for anemia and other blood diseases, helps restore the female body after menstruation, helps absorb iodine due to the selenium content in the liver, promotes the antioxidant activity of the body and improves immunity.

Serves 4 / prep 30 min / ready 10 min

Ingredients:

• 500 g turkey liver
• 2 cm ginger root
• 2 cloves garlic
• ½ tsp. allspice (grind the peas in a mortar)
• ¼ tsp. cloves (ground into powder in a mortar)
• ½ tsp. ground cinnamon
• ½ tsp. ground red hot pepper
• ½ tsp. curry powder
• 3 tbsp. l. olive oil
• Salt to taste

Preparation:

1. Peel the garlic and ginger, grate and place in a bowl.
2. Grind whole spices in a mortar, place in a bowl with ginger and garlic, add all other spices, oil and salt, mix thoroughly.
3. Rinse the liver, dry thoroughly on paper towels, cut large pieces in half, place in a bowl with oil, mix everything thoroughly again so that each piece is covered with the oil mixture. Cover with a lid or film and place in the refrigerator for 20-30 minutes.
4. Heat a large non-stick frying pan. It is better to make the heat higher than medium: yes, I am against frying over high heat, but in this case we will cook quickly and otherwise we will not get the desired result. And we need to ensure that the liver remains pink and soft, creamy inside, without burning on the outside.
5. Place the liver along with the marinade in a frying pan, fry for 5-7 minutes, turning often, without letting it fry. Remove from heat and let stand for another 5 minutes - the liver will continue to cook “itself,” as it were. Serve immediately with a side of whole grains and vegetable salad.

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Cranberry-orange dressing for poultry

Turkey sauce will decorate the main dish and will be a wonderful decoration for the holiday table. The base of the dressing is sweet and juicy orange and sour-bitter cranberry. Fragrant honey will give the dish a sweet note in taste.

Time spent cooking: 40 minutes

Required ingredients:

• turkey fillet – 1 kilogram;
• fresh cranberries – 200 grams;
• orange - 1 piece;
• natural honey – 1 tablespoon;
• refined vegetable oil – 1 tablespoon;
• finely ground black pepper;
• salt.

Inventory:

• non-stick frying pan;
• cutting board and sharp knife;
• spatula and colander;
• saucepan and whisk;
• grater and deep sieve.

Preparation:

• Wash the fillets and dry them on a paper towel to remove excess moisture.
• Heat the oil in a frying pan and fry the turkey, cut into small pieces, until golden brown. Pepper and salt.
• Wash the citrus well, peel, remove the seeds and finely chop the pulp.
• Rinse the cranberries with running water and place in a colander and let dry a little.
• Place the prepared orange and cranberries in a saucepan, add honey and cook the mixture, stirring constantly with a whisk for 15 minutes.
• Grate a little citrus zest on a fine grater and add to the saucepan 5 minutes before the end of cooking.
• Cool the finished fruit and berry mass slightly and rub through a sieve. You can dilute with a small amount of boiling water if the sauce is very thick.

The gas station is ready! Place the pieces of cooked poultry on a wide and deep plate and pour over the gravy. You can serve rice as a side dish.

Cooking according to the recipe:

1. While the turkey is roasting, make the broth by
   melting the butter in a large saucepan over medium heat. Add onion, turkey neck and giblets and stir-fry for about 15 minutes. Add chicken broth, herb sprigs and bay leaves, cover and simmer over low heat while turkey roasts, about 2 hours. Strain the broth and keep hot.
2. After baking, prepare the base for the sauce:
   transfer the turkey from the baking sheet to a cutting board. Pour the juice and fat from the baking sheet into a special fat separator, similar to a jug. Pour 1/2 cup of broth onto a baking sheet and, using a wooden spatula, remove any stuck-on pieces of turkey from the baking sheet, then add these pieces along with the liquid to the separator container.
3. Allow the fat to rise to the top before frying the roux; Pour the separated liquid into the broth. Transfer 1/2 cup of fat to a deep frying pan and heat to medium heat, add flour and fry, stirring constantly, for about 4 minutes. For a darker sauce, the frying time can be increased.
4. Gradually pour the hot broth into the pan with the dressing, stir constantly, then bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add Worcestershire sauce, salt and pepper to taste. Stir in butter. Red tomato sauce for turkey. Classic sauce
   1/2 tbsp. fat from roasting turkey (if there is not enough fat, add butter) 1/2 tbsp. flour 8 tbsp. chicken broth or water If the sauce is thick, add more liquid - broth or water. If the sauce turns out liquid, add mixed flour in equal quantities with fat. If the sauce is lumpy, strain through a fine sieve.

Categories:

recipe / Winter dishes / Holiday dishes / New Year / Christmas / Sauces / Gravy / Food Network - recipes / American cuisine

Recipe one

It’s clear how to cook dumplings in a double boiler so that they cook properly. Now about the dumplings themselves. First you need to prepare the minced meat. For it, you can mix beef and pork, 200 grams each. Add onion; you can grind it through a meat grinder. Salt the resulting mass and add pepper to taste. If you want to add juiciness to the filling, pour in a couple of tablespoons of water. Knead the minced meat thoroughly.

Then the dough:

• 200 gr. flour,
• a quarter glass of water,
• egg and salt.

Knead the dough thoroughly, roll it out to the desired thickness, and cut out circles. Spoon a little filling onto each circle and seal the edges.

By the way, if you need a higher yield of product, simply increase the original weight of the ingredients in equal proportions.

Next, place the dumplings in steamer bowls, following the above recommendations. They cook in 15 minutes. But here we must not forget that the dumplings will cook faster in the lower bowl. And for the top bowl it will take a few more minutes. This steamed dish is not only tasty, but also healthy. Before serving, add a piece of butter to the dumplings, pour them with your favorite sauce and rich sour cream.

Now you know in detail how to cook dumplings in a double boiler, all that remains is to put the theory into practice.

Seasonings for dairy dishes

Sweet dairy (fermented milk) dishes go well with ginger, anise, cinnamon, and vanilla.

Unsweetened dairy (fermented milk) dishes are seasoned with dill, cumin, curry, horseradish, sweet pepper, basil, onion, thyme, kupyr, tart purslane and fresh hyssop.

Cheeses are good in combination with dill, oregano, sweet pepper, basil, cumin, mint, sage, thyme, rosemary, allspice, and yarrow.

Seasonings for compotes and sweet dishes

When making compotes, use sage, anise, allspice, nutmeg, ginger, cloves (which pair best with pears), vanilla and cinnamon.

Baked apples are good not only with cinnamon and sugar, but also with vanilla, ginger and nutmeg.

Ice cream goes well with cinnamon, vanilla and nutmeg.

You can also add flavor to whipped cream using cinnamon, vanilla and nutmeg.