Turkey meat is a meat with a tasty taste and a soda texture. It is very digestible and suitable for those who play sports and want to control their weight. It provides a good dose of vitamins and mineral salts. It is a food suitable to be eaten at any age. Unfortunately this white meat is often left behind in favor of chicken, instead it has the same characteristics as chicken and a lower price.
It is also a meat that lends itself to being cooked in a variety of ways and for all tastes.
Here you will find a selection of recipes for cooking turkey meat.
Roasted turkey
A classic, in the oven, but with different variants.
Roasted turkey
- 800 grams of turkey in one piece
- a few sage and rosemary leaves
- salt, pepper just enough
Roasted turkey preparation
Drill holes with a knife on each part of the turkey piece. Separately prepare a chopped sage, rosemary, salt and pepper and with this massage the piece of meat well and put a part of it in the holes practiced.
Tie the piece of meat with kitchen string and place it on a baking tin. Drizzle in oil on the meat and bake in a pre-heated oven at 180 degrees for about 50 minutes.
Chestnut turkey
A perfect second dish for Christmas lunch
Necessary for turkey with chestnuts
- An already boneless turkey of about 3 kilograms
- 800 grams of chestnuts
- 2 glasses of dry white wine
- 1 garlic clove
- a few sage leaves and a sprig of rosemary
- 30 grams of lard
- salt and pepper just enough
Preparation of turkey with chestnuts
First roast the chestnuts in the classic pot and when they are cooked, remove the shell.
Prepare a mince with the garlic clove and the sage and rosemary leaves. With this mince sprinkle the inside of the turkey together with salt and pepper. Place about half of the chestnuts inside the turkey, a few lard curls and close the meat by sewing with cotton wool. Put the turkey in a baking tin and bake in a hot oven at 170 degrees for about 3 hours.
The remaining chestnuts should be chopped very finely possibly with a mixer.
In a saucepan put part of the turkey cooking bottom, white wine and chopped chestnuts to form a kind of cream that should be put on top of the sliced turkey and served warm.
Stuffed turkey
It is also a dish very suitable for the Christmas holidays, this recipe in particular is a typical recipe of Friuli-Venezia Giulia.
Needed for stuffed turkey
- A turkey of about 2 kilograms
- 200 grams of dried chestnuts
- gram 70 of stale bread
- 1 onion
- 90 grams of bacon, thinly sliced
- 140 grams of fresh sausage
- 3 tbsp dry white wine
- 1 egg
- 30 grams of lard
- sage, rosemary, salt and pepper just enough
Preparation of stuffed turkey
The whole turkey must be clean and free of the entrails. Salt and pepper just enough inside the turkey.
Dry chestnuts should be boiled until they become a kind of puree once crushed.
In a saucepan with half the lard fry the finely chopped onion and chopped sausage. Cook for about 15 minutes.
In a bowl put the stale bread, which was previously wet and squeezed together with the chestnut flesh, mix well and add the onion and sausage sauté. Prepare a mince with sage and rosemary and add to the stale bread. Put the beaten egg and white wine again and knead the whole thing.
Fill the turkey with this mixture and close the cut with cotton thread.
Line the turkey with the bacon slices and stop the slices with sticks.
Put the turkey in an already hot oven at 180 degrees putting lard curls on top and cook for about 2 hours. Serve warm.
Tuna turkey
Tasty variant of the famous tuna veal, it is an even lighter version.
Required for the tuna turkey
- 1000 grams of turkey breast in one piece
- 250 grams of tuna in oil
- 4 hard-boiling eggs
- 6 anchovy fillets
- 1 onion
- 1 carrot
- 1 rib of celery
- 10 grams of capers
- 1 garlic clove
- 4 cloves
- 2 bay leaves
- 1 sprig of rosemary
- olive oil, vegetable broth, salt and pepper just enough.
Preparation of tuna turkey
It starts a few hours early because the meat once boiled should be put in the refrigerator and left to cool completely.
To prepare the turkey meat, put the meat in a pot along with the onion, celery and carrot, garlic clove, cloves, bay leaves, and rosemary sprig and covering everything with lightly salted water, boil for about an hour.
Remove the meat and set aside the cooking stock.
Let’s make the sauce now.
With a cooking mixer, chop the tuna in oil, hard-boiled eggs, anchovy fillets, capers and a cup of meat cooking broth. It must be a rather thick and soft cream.
Slice the meat and after place it on a serving plate, put on top of the sauce, leaving it to rest for at least an hour to allow it to be absorbed by the meat.
It is a dish to serve cold.
Turkey meatloaf and ricotta
Necessary for turkey and ricotta meatloaf
- 600 grams of chopped turkey pulp
- 500 grams of fresh ricotta
- 150 grams of bacon, thinly sliced
- 2 eggs
- 50 grams of grated Parmesan cheese
- 60 grams of breadcrumbs
- 25 grams of butter
- parsley, rosemary, nutmeg, salt and pepper just enough
Preparation of turkey and ricotta meatloaf
In a bowl mix the turkey meat very well with the ricotta. Add to the dough the grated Parmesan cheese, breadcrumbs, beaten eggs, a few leaves of chopped parsley, a pinch of nutmeg, salt and pepper.
Mix everything together, form with the dough the characteristic shape of the meatloaf and let it rest in the refrigerator for at least half an hour.
After this time resume the meatloaf and wrap it with the bacon slices.
Place the meatloaf on the oven plate, place a few pieces of butter and rosemary leaves on top and bake in a pre-hot oven at 180 degrees for an hour.
Before serving, wait at least a quarter of an hour to prevent the slices from fading.
It is good both hot and cold.
Modena turkey breast
Necessary for the Modena turkey breast
- 600 grams of turkey breast
- 60 grams of sliced ham
- 100 grams of thinly sliced grit cheese
- 25 grams of butter
- 2 eggs
- olive oil, salt, pepper and breadcrumbs just enough
Preparation of the Modena turkey breast
Cut the sliced turkey breast, beat the slices with a pestle and pass the slices into the beaten eggs along with salt and pepper. After passing them into the eggs, pass them into the breadcrumbs.
Heat the butter and 3 tablespoons of olive oil in a frying pan and fry the turkey slices.
Once cooked, pass the slices into the paper towel to remove the excess of anointed.
Place the slices in a baking tin with the slices of ham and slices of cheese on top.
Bake in a hot oven at 180 degrees until the cheese has melted. Serve very hot.
Curry turkey
Necessary for curry turkey
- 600 grams of turkey breast
- a glass of milk
- 40 grams of butter
- 1 tablespoon flour
- 1 tbsp tomato paste
- 1 teaspoon curry
Curry turkey preparation
Cut the turkey breast into small pieces that are not very large, flour and brown in a pan with butter.
As soon as they are browned, adjust the salt, add the milk and tomato paste and simmer for about 5 minutes.
Add the curry spoon and cook slowly, stirring often for about 10 minutes. If the sauce tends to dry add a few tablespoons of water.
Serve warm.
Turkey stew with potatoes
Necessary for turkey stew with potatoes
- 600 grams of turkey breast cut into small pieces
- 20 grams of butter
- half a glass of white wine
- 300 grams of tomato purée
- 1 small onion
- 1 small carrot
- 4 potatoes
- a sprig of rosemary
- a few basil leaves
- flour, olive oil, salt and pepper just enough
Preparing turkey stew with potatoes
Lightly flour the turkey pieces.
Meanwhile, in a frying pan with a few tablespoons of olive oil and butter, fry the finely chopped onion and carrot. Just golden add the floured turkey stew and cook for about 15 minutes, stirring often. Add the white wine and let it evaporate completely. Put the tomato purée, and rosemary leaves and simmer for about 15 minutes.
Cut the potatoes into small pieces and add them to the turkey, with the lid simmering for another 30 minutes.
At the end of cooking before bringing to the table add pieces of basil and serve hot.
