Turkey boiled pork. Turkey boiled pork: marinate and then bake in the oven

As a rule, for the holiday table we always buy delicious meat delicacies - boiled pork, balyk, sausages and other tasty, but not very healthy products (due to the use of a large number of food additives). But all these delicacies can be prepared at home, on your own! One of these dishes is turkey boiled pork in the oven.

Home-cooked turkey fillet is a great way to diversify snacks; it can be used for sandwiches and simply served with any side dish. In addition, you will be 100% sure of the quality of your homemade boiled pork. One cannot help but be pleased with the fact that preparing such a delicious delicacy will not require you to spend a significant amount of effort, time and money.

The only thing you must understand is that it is better to prepare the sleigh in the summer, that is, you need to prepare for the holiday in advance, at least the night before. In order for the boiled pork to be well-salted and incredibly juicy (throughout the entire cut), the turkey meat must first lie in a salty solution. You can also cook this dish in a slow cooker.

Ingredients

• Turkey fillet (breast) – 0.850-1 kg;
• Water - 500 ml;
• Table salt - 50 g;
• Mustard - 1 tbsp;
• Soy sauce - 1 tbsp;
• Olive oil – 1-2 tbsp;
• Ground paprika - 2 tsp;
• Ground black pepper – 1/2 tsp;
• Ground red pepper – 1/3 tsp;
• Ground coriander - 1 tsp;
• Provencal herbs - 1 tsp;
• Garlic - 5 teeth.

Cooking time 10 minutes + 12 hours for marinating and 30 minutes for baking. Yield: 8 servings.

Preparation

Since turkey breast is very dense and large, it will not be properly salted during normal marinating. Therefore, it must be immersed in a saline solution and left in it for a certain time.

Place the washed and dried turkey breast in a saline solution (0.5 liter - 50 g of salt) so that it is completely immersed in water. Place the container with the breast in the refrigerator overnight.

Once the allotted time has passed, prepare all the ingredients needed for the second step - salted turkey breast and your favorite spices. The set of spices can be different and vary according to your taste.

Combine all the necessary spices, soy sauce and olive oil in a small bowl and mix until smooth. You can do this with a mortar.

Remove the salted turkey breast from the brine and dry thoroughly using paper towels. Then, using a sharp knife, make cuts 1-2 cm deep in the breast, and place slices of garlic in them.

Fold a piece of foil into several layers and place the stuffed turkey breast on it. Coat the meat on all sides with the prepared marinade paste.

Then wrap the meat tightly in foil, place on a baking sheet and place in the oven.

The oven must be preheated to 250 0 C. After you place the baking sheet in the oven, you must immediately reduce the temperature in it to 200 0 C. Bake the meat for 30-35 minutes, then turn off the heat and let the boiled pork cool completely directly in the oven.

Turkey roast in the oven in foil - ready! Cut the meat into thin slices and serve as an appetizer. Baked pork remains just as juicy, soft and tasty even the next day.

Turkey roast in the oven in foil

(marinated in soy mustard sauce with seasonings)

Baked meat is an excellent alternative to store-bought sausages, sausages and smoked chicken legs. Having prepared such a dish at home, you will be confident in its quality, which cannot be said about store-bought “delicacies”. Baked pork can be served as a cold appetizer, made into sandwiches, or used to make salads. Baked turkey is good because it is suitable for people on a diet, because... This meat is one of the most dietary. And cooking it in foil will allow the turkey boiled pork to remain juicy and well absorb the aromas of spices. Preparing such a dish is quite simple and quick, which makes it even more attractive; we cook the meat in the oven, using foil.

Ingredients:

• Turkey fillet – 1 kg;
• Water – 1.5 l;
• Salt – 3 tbsp;
• Soy sauce – 2 tbsp;
• Vegetable oil - 2 tbsp;
• Ground paprika – 1 tsp;
• Mustard – 2 tbsp;
• Ground black pepper – 0.5 tsp;
• Provençal herbs – 1 tsp.

To make this dish incredibly tasty and juicy, you need to soak the turkey in a saline solution. Believe me, it won’t take in more meat than necessary, but what an amazing taste it will have. You can also use garlic for stuffing, but this is not necessary.

Soak turkey fillets in brine solution. It is advisable to let it sit overnight, but if you don’t have time, then leave it for at least two hours.

After soaking, dry the meat with paper towels. If you wish, stuff it with garlic slices, then the dish will turn out even more piquant and tasty.

Mix all the spices. You should get a fairly thick mass.

Coat the turkey fillet with the spices, rubbing them in thoroughly. Ideally, the meat should stand in the refrigerator for a day so that it is well marinated and saturated with the aroma of herbs and garlic. If you have time, then let the boiled pork brew. You will not regret it after tasting the finished dish - such a bright and rich taste will amaze the imagination of any gourmet. If you don’t have much time, bake it right away. The taste and aroma will not be as bright, but also very decent and piquant.

Wrap the turkey fillet in foil, making sure there are no gaps anywhere, and place it on a baking sheet.

If you have an electric oven, preheat it to the maximum level, place a baking sheet with boiled pork inside and immediately reduce the temperature to 200 degrees. Such actions are necessary so that a crust forms on the baked meat, which does not allow the internal juices to drain.

If you have a gas oven, then simply preheat it to 200-220 degrees, and place a baking sheet with turkey pork in it.

Bake the meat for 1 hour.

Homemade turkey roast is ready.

Let the meat cool and serve as an appetizer. This dish goes well with fresh and salted vegetables, herbs and potatoes. This appetizer can be served with a variety of sauces: garlic, curry, mushroom, satsebeli, mustard, ketchup and many others.

Baked turkey fillet in the oven, baked in foil, is excellent for preparing a variety of salads that use this product. Most often, the ingredients require boiling it, but you can use this option - the taste will only get better.

Bon appetit!

As you probably know, boiled pork is a baked piece of pork neck or any other soft part of the pork carcass. As a rule, such boiled pork turns out juicy only when the piece of meat contains a lot of fatty layers. What should someone do who doesn’t want to put too much strain on their body after fasting? There is a solution - an excellent dish for Easter - turkey boiled pork in the oven! Incomparable, tender and light meat, with aromas of spices, and most importantly juicy, without extra calories... What you need to break your fast, have a good holiday mood and get a great figure!

We present to you our step-by-step recipe for turkey roast for Easter, which will also be useful for other holiday celebrations or feasts throughout the year!

Ingredients:

Preparation time: 1.5 days
Servings: 15

1. Despite the fact that the cooking time for turkey pork is approximately 1.5 days, your labor costs for the process itself will be minimal! Most of these hours will be spent brining and marinating, and preparing the turkey should not take more than 30-40 minutes. The first step is salting the meat. Since the turkey loin is quite large, rubbing salt on the surface of the meat will not be effective. The middle will remain unsalted and will not have a balanced taste. It’s better to make a saturated brine from salt and water and put the fillet in it for 2-3 hours. Fill the turkey completely with brine; if necessary, add liquid without additional salt.

2. While the turkey is in the brine, you need to prepare the marinade. The marinade is prepared on the basis of vegetable oil (olive, sunflower, corn), soy sauce, and hot mustard.

3. Enrich the marinade with spices - paprika, coriander, red pepper, Provençal herbs. Try to prepare the marinade as a paste, as it will need to be spread on top of a piece of turkey. Adjust the amount of liquid or dry marinade ingredients as needed to achieve the desired consistency. Mix the marinade well.

4. After 2-3 hours, the turkey fillet has already been salted properly, so we remove it from the pan with brine and carefully blot it to remove any remaining liquid. We make deep slits in the thickness of the meat piece and stuff it with thin slices of garlic. We do not recommend large/thick pieces of garlic for stuffing, since the baking time for turkey in the oven is much shorter than for pork, and in this case the garlic will still remain quite “raw” against the backdrop of fully cooked meat.

5. It is also advisable to tie the turkey with culinary thread and give the piece of meat a more rounded shape, convenient for cutting when serving.

6. Brush the turkey on all sides with the spicy marinade. Leave in the refrigerator overnight (or up to a day) so that all the spicy ingredients are absorbed into the fillet as best as possible.

7. Once the turkey is marinated, we begin the baking process. First, turn on the oven to the highest temperature you have. It can be either 220 or 250 degrees, it doesn’t matter. While the oven is heating up, place the meat on a baking sheet or a suitable flat pan lined with foil. We do not cover or pack anything on top.

When the oven reaches the required maximum, place the turkey inside the oven, close the door and immediately reduce the temperature to 200 degrees. From now on, set the timer for 30 minutes. When it signals the end of baking, turn off the oven, but do not take out the boiled pork! Cover the top with a sheet of foil to prevent it from drying out. Allow the turkey to gradually cook through the delicate temperatures of a cooling oven. We also do not open the oven door, maintaining the temperature completely. But when the oven has cooled down, after about 4-5 hours, you can remove the turkey pork and cook it for the holiday!

It is prepared similarly to a classic dish of Russian cuisine. Traditionally, a large piece of pork meat is baked, rubbed with a mixture of salt and spices. In the dietary version, we will replace pork with dietary turkey. Turkey meat is more tender, soft, and less calorie than pork. You can often find a stated recipe for preparing a turkey boiled pork dish with preliminary soaking of a piece of meat in a salty solution or marinade. Let's correct the existing misconception: this is how another delicious dish is prepared - turkey pasta. Turkey boiled pork is prepared without pre-soaking; the piece of meat is rubbed with a mixture of salt and spices, then baked in the oven or in the oven. We've sorted out the definitions. Let's get down to the specifics of cooking.

The dietary interpretation of the dish gives preference to lean poultry breast fillet, cleared of skin, fat, and veins. Turkey fillet, freed from the skin and fat layer, lacks the natural fat protection that prevents the meat juice from evaporating during cooking. To preserve the juiciness of the dietary dish, the prepared piece of turkey is wrapped in food foil, which acts as a protective shell. Baked turkey pork in foil in the oven, convection oven or slow cooker. It is more convenient to use an oven or air fryer. Food foil can be replaced with a baking sleeve. Before baking, the meat is rubbed with a mixture of salt and spices and stuffed with cloves of garlic. Salt the turkey fillet carefully. Turkey meat is salty due to its high sodium content. Spices are selected to taste, individually. My flavor set includes ground red chili pepper, black pepper, coriander grains (cilantro), cumin seeds. Turkey fillet baked in foil turns out soft, juicy and healthy. The meat is prepared without fat, maintaining valuable dietary properties.

Turkey meat is characterized by a natural saltiness due to the high content of sodium compounds. Therefore, the turkey should be slightly salted, given that spices enhance the feeling of salt.

The New Year and Christmas holidays are approaching. In many Western countries, a whole turkey is roasted for Christmas. For Russia, this dish is not traditional. Russian cuisine suggests cooking Christmas goose with apples. Not a dietary dish at all. It’s tasty, simple and healthy to bake turkey fillet according to my recipe.

Turkey boiled pork is a delicious dish for Christmas.

Our dietary answer to the West's fatty Christmas turkey)

The photo shows turkey roast baked in the oven. For an air fryer, the cooking method differs in the cooking mode. The dish is served cooled, cut into transverse slices on a festive table or used for sandwiches, replacing the popular sausage. Delicious is prepared in the same way.

Ingredients

• Turkey breast fillet - 500 g
• Garlic - 5 cloves
• Cilantro (coriander) grains - a pinch
• Jeera (cumin) seeds - a pinch
• Ground red chili pepper - to taste
• Ground black pepper - to taste
• Salt - to taste

Turkey boiled pork - recipe

1. Rinse turkey breast fillet thoroughly with cold water. Dry. Rub with a mixture of salt and spices to taste. I use coriander seeds (cilantro), cumin seeds (cumin), ground black pepper, red chili.
2. Peel the garlic and wash it. Cut the cloves into longitudinal slices.
   Cut the prepared piece of meat with a knife. Stuff with garlic cloves. You can refrigerate to soak in the spicy aromas or cook right away.
3. Wrap the prepared fillet in food foil to preserve the released meat juice.
4. Place the foil-wrapped piece on the middle rack of the oven or air fryer.
5. Turkey boiled pork is cooked in the oven for 1.5 hours at 180 degrees. In an air fryer - at a temperature of 205 C, medium fan speed - 1.5 hours.
6. Cooking time is selected individually. Depends on the size of the piece of meat, the power of kitchen appliances and the household electrical network. You can determine the readiness of the meat by piercing the piece with a knife.
7. Cooked meat will release almost colorless juice.
8. The baked meat should be cooled and refrigerated for a couple of hours.
9. Turkey boiled pork is served cut into transverse slices on a festive table or placed on sandwiches instead of sausage.

Calories: Not specified
Cooking time: Not indicated

Does it ever happen to you that you need to serve some kind of cold cuts at the table for breakfast, but you’re already tired of store-bought sausage? I won’t go into detail about the dangers of sausage, but a more convenient and faster product has not yet been invented. Slicing is an ideal solution for breakfast and snack. At such moments, all sorts of ideas for homemade cold cuts come to my mind. When time allows, I cook balyki, dried meat, etc. at home. Most often it is customary to prepare classic boiled pork from a pork apple, but turkey boiled pork is not so different in taste. This is what we will prepare today: turkey boiled pork. Like any boiled pork, it is cooked in the oven. I bake it in foil. How exactly, you will learn from my detailed step-by-step recipe for turkey pork.

Ingredients:

- turkey steak - 1 pc. (large, about 1.5 kg),
- carrots - 1 pc.,
- garlic - 3 cloves,
- vegetable oil - 3 tbsp. spoons,
- baking spices - to taste,
- salt - to taste.

How to cook with photos step by step

1. To prepare boiled pork, take a turkey steak. Carefully remove the bone. Be careful when removing bone. Do not damage the skin of the steak. It must be whole. Do not accidentally pierce it with a knife. Using tweezers, remove the remaining feathers and film from the skin. Rinse the meat under running water and dry.




2. Turn the piece of meat skin side down. Rub with salt and spices. To prepare boiled pork, you can take any set of spices. Please note that some kits contain salt. There is no salt in my spice set. I separately rubbed the meat with salt and then with spices.




3. Peel the carrots and cut into cubes. Cut the garlic into slices.

4. Using a knife, make punctures in the pulp and insert pieces of carrots and garlic into these punctures. Do not cut through the skin of the turkey. It is very important that it remains intact. We only pierce the flesh and insert a carrot or garlic into each hole.

5. Roll up the turkey steak. The skin will help make your roll more dense. While stretching the skin, roll the meat tightly into a roll. Tie with thread. Fasten the edges of the thread tightly so that they do not come undone during baking. I tried using wooden toothpicks instead of thread. The experiment was not a success. The roll unfolds.

6. Measure a sheet of food foil so that it can be folded in half and completely cover the baking dish. Fold the foil in half and line the bottom of the baking dish along with the sides. Place our boiled pork preparation on the foil. Pour vegetable oil over the boiled pork.

7. Preheat the oven to 200 degrees. Bake the turkey boiled pork in the oven for 2 hours at 200 degrees. During this time, remove the boiled pork from the oven several times. Pour over the resulting meat juices and return to the oven. This will allow a golden, crispy crust to form. In this case, the meat will not be dry. Everything will bake perfectly.

Now our boiled pork is ready. Let it cool completely. Ideally, the boiled pork should be refrigerated for 12 hours so that the rolled roll will set and it will cut well. Even if you don’t have the strength to wait, you can cut the boiled pork right away. The meat turns out tasty, tender, aromatic. Garlic gives a meat dish a complete taste. As an experiment, you can use prunes or dried apricots to stuff boiled pork. Baked pork will have a sweeter taste. Many people love meat dishes using dried fruits.
Try also to cook delicious

Calories: Not specified
Cooking time: Not indicated

Turkey roast baked in the oven in foil is worthy competition. If you have never cooked it before, then let's fix that with our step-by-step recipe. It describes in great detail all the steps in the process of preparing such boiled pork, so you will certainly succeed!
Turkey pork makes excellent sandwiches and can serve as a decoration for a holiday table. This is a tasty and dietary product.

Ingredients:
- 1 kg turkey fillet;
- 3 cloves of garlic;
- 2 heaped teaspoons of salt;
- 0.5 teaspoon of pepper mixture;
- 2 teaspoons of sour cream;
- 2 teaspoons Dijon mustard.

Recipe with photos step by step:

Rinse the turkey fillet with running cold water and dry with a paper towel.

Peel the garlic and rinse the cloves. Cut large cloves in half lengthwise.
Using a knife, make cross-shaped cuts 2-3 cm deep on the surface of the fillet. Place pieces of garlic into the cuts.

Mix salt with a mixture of peppers and sprinkle on a piece of fillet, then rub the spices a little into the surface of the meat.

Mix sour cream and mustard.

And coat the fillet on all sides with this mixture.

We tie the fillet with culinary thread (you can use regular sewing thread, folded 2-3 times), forming a sausage. As a result, the finished boiled pork will have an even shape, and the cut pieces will be neat. In this form, leave the meat to marinate at room temperature for 2 hours. You can marinate meat longer, 10-12 hours, by keeping it in the refrigerator.

After marinating, place the meat on a sheet of foil folded in half. We fold the foil in half to ensure the tightness of the meat in the foil, then it will turn out more juicy.

Carefully wrap the foil in an envelope, tightly closing the turkey so that all the juices do not escape during baking. At the same time, close it so that it is easy to unfold the foil later. Place the turkey in foil in a baking dish or on a baking sheet and place in an oven preheated to 220 degrees C. Bake for 35 minutes.

After this, remove the baking sheet from the oven, carefully unfold the foil and return the baking sheet to the oven for another 10-15 minutes, until a golden brown crust appears on the turkey.

Then turn off the oven and, without opening the door, leave the pork to cool to room temperature. This simple technique will make boiled pork especially tender, soft, and juicy.

Carefully remove the thread. The boiled pork is ready.

Note to the owner:
To marinate turkey meat, you can use other spices and seasonings to suit your taste.
You can also use regular table mustard. But if you use strong, very spicy mustard, its quantity can be reduced slightly. Instead of sour cream you can use