How to cook turkey fillet

Turkey meat is a great alternative to diet chicken. Usually turkey fillet weighs several kilograms and several people can be fed with one breast at once. Turkey fillet can be fried, stewed, baked, it is combined with many seasonings, suitable for stuffing.

Pick your recipe

You will need

Turkey fillet stuffed with pumpkin, spinach and cranberries
- 500 g breast fillet;
- 1 tablespoon of olive oil;
- 3 heads of shallots;
- 2 cloves of garlic;
- 200 g of pumpkin pulp;
- ½ cup fresh cranberries;
- 2 tablespoons of maple syrup;
- 100 g of fresh spinach leaves;
- 3 leaves of sage;
- 12-14 halves of pecans;
- salt and freshly ground black pepper.
Turkey Saltimbocca
- 1 filet of turkey breast;
- 4 slices of Gruyere cheese 3 mm thick;
- 4 slices of prosciutto;
- 4 leaves of sage;
- 4 long branches of rosemary;
- 2 tablespoons of olive oil;
- 150 g butter;
- 110 ml of marsala (strong dessert wine);
- ½ lemon;
- 2 tablespoons of chopped parsley;
- - salt and freshly ground black pepper.
Turkey curry
- 500 g turkey fillet;
- 1 head of onion;
- 4 fresh chili peppers;
- 1 teaspoon of coriander seeds;
- 2 teaspoons of tamarind paste;
- 1 tablespoon of powdered sugar;
- 3 cloves of garlic;
- a piece of ginger root 3-5 cm long;
- 1 tablespoon of vegetable oil;
- 400 ml of coconut milk;
- 150 ml of chicken stock;
- 220 g of green beans;
- 250 g of fresh spinach leaves;
- 50 g of chopped green cilantro;
- 50 g of peeled almonds.

Instruction manual

Turkey fillet stuffed with pumpkin, spinach and cranberries

Cut the pulp of nutmeg pumpkin into cubes with a side of 2-3 centimeters. Chop the shallots into small cubes, pick the leaves of sage with your hands. Chop the pecans with a wide knife. Wash turkey meat under running water and pat dry with paper towels. In a large wide and deep pan with a thick bottom over medium heat, heat olive oil. Fry shallots and garlic for 4-5 minutes, when they turn slightly golden, add slices of pumpkin, cranberry, pour maple syrup and a tablespoon of warm water. Cover the mixture and simmer over low heat for about 10 minutes. Remove the lid, add the spinach and sage leaves, season with salt and pepper, stir. Simmer for another 3-4 minutes, then refrigerate and mix with chopped pecans.

Cut the breast of the turkey in half. In each piece make an incision "pocket", start in the most fleshy part of the fillet and stop not a centimeter to the end. Season the meat with salt and pepper inside and out. Stuff each breast with the cooked filling. Tie up with culinary twine. Fry the stuffed breasts in olive oil until golden brown. Put in a baking dish, pour 1 tablespoon of water and cover the frypot with foil. Bake in a preheated oven to 177 ° C for 25-30 minutes. Remove the meat from the oven and let it rest for another 10 minutes. Cut the cooking twine and cut each breast into several pieces. Put them in plates, pour the juice formed in the roasting pan and serve to the table.

Turkey Saltimbocca

Saltimbocca is a traditional Italian dish. Veal was originally used for its manufacture, but over time the culinary dictatorship was somewhat weakened and the cooks began to prepare this thin schnitzel with prosciutto and sage from pork, chicken and turkey. Turkey breast should be cut into thin slices, put them between two layers of cling film and beat well with a hammer. After processing, the meat should be no thicker than 5 mm. Remove the film and place a slice of cheese, a piece of prosciutto ham and a leaf of sage on the edge of each schnitzel. Season with salt and freshly ground black pepper. Remove the leaves from the rosemary sprigs and use them in another dish. Divide each twig into several pieces and sharpen their edges. Cover the half of the schnitzel with the filling with the free half and chop the edges with rosemary sticks.

In a pan, heat 1 tablespoon of olive oil and 50 g of butter, when the last has melted, put pieces of turkey and fry them on each side for 2-3 minutes. Pour in the marsala and cook the saltimbocca for another 2-3 minutes. Remove the schnitzel from the pan, put on a plate and cover with foil. Cook the sauce. Put the remaining butter in the pan, pour in the olive oil, squeeze the juice from the lemon, add the parsley and mix well. Season with salt and freshly ground black pepper. Warm lightly over medium heat. Serve turkey saltimbokka with watering sauce.

Turkey curry

Another national dish in which traditional chicken can be replaced with turkey fillet - spicy, spicy, aromatic Indian curry. Peel the onion head and cut into small cubes. Rinse the hot peppers, cut off the top and carefully remove all the seeds, cut the flesh into thin rings. Squeezed peeled garlic cloves slightly with the flat side of a wide knife. Remove the peel from the ginger root and chop the vegetable with a thin and short straw. Fold a few pieces of spinach, roll up a tube and cut into ribbons. Put the frozen green beans in a colander, scald with boiling water and dry. Fry the almonds in a dry pan. Wash the turkey fillet, dry well with kitchen paper towels and cut into long and thin slices.

Put chopped onion, ginger and pepper, one crushed clove of garlic, tamarind paste, powdered sugar in a blender bowl. In pulse mode, grind the entire contents of the bowl into a paste. In a large, deep pan, heat the sunflower oil, put the remaining crushed garlic cloves in it and fry the turkey meat. Fry the turkey in portions to form a golden crust, and the meat remains juicy. Throw the garlic out, put the turkey in a bowl, and in a pan in which the fillet was fried, over medium heat, heat the spicy pasta. When the pasta is warm enough, it will start to produce a characteristic aroma, at this time add coconut milk and broth, bring to a boil and reduce heat to a minimum. Return the turkey to the pan, add the beans and cook for about 20 minutes until the sauce thickens. Put spinach, cilantro greens in curry, mix and remove from heat. Serve with boiled basmati rice, sprinkled with toasted almonds.