Traditional recipes

Turkey pulp with vegetables

Turkey pulp with vegetables


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The meat is washed, deboned and portioned. Fry in olive oil approx. 15 minutes on high heat to brown. Season with salt, pepper and spices, then add wine and water. Put in the preheated oven and leave approx. 30 minutes uncovered at 180 degrees. After the meat has browned, add the vegetables, sliced ​​tomatoes, whole garlic cloves and leave in the oven covered, this time, approx. 20 minutes, at 150 degrees, until the vegetables are cooked.

Good appetite!


  • 2 boneless turkey legs (400 grams in my case)
  • 25 grams of honey
  • 50 ml olive oil
  • 200 ml dry white wine
  • 1/2 teaspoon ground black pepper
  • salt, chili to taste
  • 1 cumin powder
  • 1 teaspoon chopped dried thyme
  • 2-3 strands of chopped basil
  • 1/2 teaspoon cassia (a kind of rougher cinnamon)
  1. Wash the turkey legs under a stream of cold water, then wipe with a paper towel.
  2. Salt and pepper the meat.
  3. Separately prepare the marinade: dissolve the honey in the wine, then add all the other spices.
  4. Add the meat to the bowl and put the lid on (or cover the dish with cling film), then put the dish in the fridge and leave to marinate for about 2 hours.
  5. Remove the bowl with the turkey legs from the cold and preheat the oven.
  6. Place the dish in the preheated oven and let the turkey legs bake at 160 degrees until the meat is very tender (approx. 2 hours), sprinkling from time to time with the sauce from the bowl.
  7. In the last 5 min. place in the oven, remove the lid and let the thighs brown nicely.
  8. Portion the turkey legs and serve immediately, along with your favorite garnish (I chose mashed potatoes with carrots and decorated them with flowers from the garden and fresh thyme)

If you like this recipe for turkey leg in the oven, do not hesitate to give it 5 stars in the box below and leave me a comment on the blog. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!


Turkey Pulp Soup with Vegetables

The bone with the meat is boiled in a pot of water for about 30 minutes (take the foam in the meantime).

Finely chop the onion and put it to harden in olive oil, add the sliced ​​carrot, cook for a few minutes and add to the soup pot.

Add the sliced ​​mushrooms and let the vegetables and meat boil.

The lentils and peas are rinsed under running water and left to drain, they are added at the end, as well as the zucchini is washed well and cut into rounds (including the peel), and the tomato is cut into cubes.

Add the spices to taste and the magic borscht and broth and leave for about 5-10 minutes and remove from the heat.

At the end, remove the bone from the soup and put the meat down, cut into small pieces.


Baked Vegetable Turkey & # 8211 if you put some lard, it gives it an extraordinary taste

Nothing special, a steak of turkey (homemade), only slowly cooked, which I do not have much patience in general. Initially I boiled the pulp for the soup, but not enough to detach the meat from the bone.

Then I salted it and greased it with goose fat, which I love, but I do my best to avoid using it often. I also greased it with sweet pepper paste, I sprinkled the paprika and I placed it in the tray on the bed of carrots, onions, garlic and peppers (cut big, the garlic left whole).

Of course, I couldn't help myself and I threw some lard here and there, to pull out the vegetables, I poured a little water, to be liquid on the bottom of the tray, I sprinkled everything with lemon juice and- I put the tray in the oven, covered with aluminum foil, about 160 degrees in my oven.

In the end I discovered it and increased the fire, because the skin on the turkey was crunchy. And here's a lunch, please, more for dinner, like that.

Bonus: Salmon with potatoes and dill sauce

I didn't necessarily intend to cook fish & ampchips, but I did have a fairly easy option. The colleague said he wanted dill sauce. I didn't understand why, because he doesn't suffer from dill, I did it, I hadn't eaten much. I wanted to cook the salmon anyway, so this combination turned out, Grandma, I say.

I fried the salmon on both sides very well drained, salted, peppered and sprinkled with lemon juice, in very little oil and very little butter, about 3 minutes on each side. I placed the thinly sliced ​​potatoes and spread them in a tray lined with baking paper. I seasoned them and sprinkled them with a mixture of dried herbs, sprinkled them with oil and put them in the oven, at 200 and a little degrees, until they browned. They were slightly dried in this version, but that's how I wanted them, a kind of chips.


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 the meat, when I return it to the pan, should not be surprised, that 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 liquid that is already boiling 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.


Turkey meat in slow cooker

Since we returned home, in the fall I buy a turkey from a lady who raises them in the yard, with cereals, not concentrates or other wonders. This gives me some guarantee that I put quality meat on the table, without all kinds of crocodiles.

Turkey meat is very tasty, but it is not a very soft meat. But, cooked in a slow cooker, it becomes very tender, especially the pulp, which I consider the tastiest part of the turkey. I don't go for the chest, at least not for the grilled one. They include it rather in dishes such as turkey breast tart and vegetables or eating yellow beans with turkey in a slow cooker. I cook turkey meat both on holidays and for a family lunch or dinner, without any special occasion.

Before cooking the turkey meat, I leave it to marinate. I leave below the combination of ingredients that I use for the marinade. Generally, I leave the meat in this mixture overnight, in the refrigerator, covered. You can also try marinating the turkey meat in brine. I haven't tested this variant yet, so I can't tell you much about it.

Ingredient:

  • 1 lg mustard
  • 3 lg soy sauce
  • 3 lg olive oil
  • paprika
  • granulated garlic or garlic slices
  • salt
  • pepper

Method of preparation:

I had a pulp, with bone, of about 1.5 kg which I washed, wiped it with water and greased it well with the above ingredients. I left it in the fridge, in a large bowl, covered with cling film, overnight.

In the slow cooker bowl I put a silicone support like a grill. It helps the pulp not stay in the juice it leaves. I cooked turkey legs without this support and they came out great, so it's no tragedy if you don't have such a device.

I put the pulp in the slow cooker bowl and set the appliance to the High function and for a cooking time of 4 hours.

My flesh was very tender and juicy. The flesh was so soft that it actually came off the bone without any effort. I tell you once again that I love this slow cooking pot for the way it cooks the meat and for the fact that the cooking itself does not require any effort on my part, there is no need to supervise the food, turn it over or change the temperature.

Given that the winter holidays are approaching, you may want to consider making this recipe a place on your festive menu on the holiday table.

Other holiday recipes:

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I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

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Baked turkey leg with potatoes, kaizer, vegetable sauce and orange

and mix with rosemary, sage, nutmeg, salt, pepper and butter.

Mix and obtain a paste.

The carrot is cut into one-centimeter-thick slices,

celery is cut into one-centimeter-wide strips,

cut the onion in half if it is small, or in four if it is larger.

The turkey pulp grows on both sides.

Grease each notch with garlic paste with spices and butter.

Put in the pan and add the chopped vegetables,

peeled and sliced ​​orange,

Add more salt and pepper to the vegetables, cover the tray with aluminum foil and put in the preheated oven at 200 degrees for 1 hour.

Peel the potatoes and cut them into cubes.

Season with salt, pepper, thyme and rosemary, then mix with oil.

Cut the kaizer into strips and add it to the potatoes.

When the tray is removed from the oven, after an hour, gather the vegetables that have been in the oven, place them separately and place the kaizer potatoes next to the turkey pulp, which has not yet been cooked.

Cover the tray again with aluminum foil and leave it in the oven for another hour, at 200 degrees.

Prepare the sauce from the cooked vegetables separately. Put them in a bowl and grind with a blender until they become a paste.

After the time has elapsed, remove the tray from the oven, remove the aluminum foil and leave for another 10 minutes to brown.

From the sauce formed in the pan, add it over the vegetable sauce to thin it.


Frying turkey skewers with vegetables

Of course, skewers can also be made in a frying pan. In this case, I opted for turkey. To help the meat take on the flavor of vegetables, we can either stick pieces of vegetables in skewers with the meat, or drag everything to the pan. Try the second procedure too, especially if it's too cold outside.


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Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


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