Low-fat and very healthy turkey meat is recommended for dietary nutrition and is perfect for preparing everyday and festive dishes. The only drawback is that tasty turkey meat is often dryish and too bland. The gravy, which is served with the bird or is used for baking and stewing, will help correct the situation.
Creamy turkey fillet sauce: step by step
Grilled fillets, nuggets and other dishes can be complemented with a delicate multicomponent sauce with pleasant spicy notes. It is served separately or poured over each portion directly on the plate. The gravy goes well with a side dish: mashed potatoes, pasta, boiled rice. For special occasions, the dish is complemented with a sour berry sauce that makes up a harmonious duet with creamy gravy.
Ingredients:
- turkey breast without skin and bones;
- 2 cloves of garlic;
- 125 g butter;
- 1 tbsp. l. freshly squeezed lemon juice;
- fresh herbs (chives, parsley, rosemary, thyme);
- salt;
- ground black pepper.
For a creamy gravy:
- 1, 5 cups chicken broth;
- 2 tbsp. l. wheat flour;
- 0.3 cups heavy cream;
- 0.25 cups grated Parmesan;
- 1 tbsp. l. Worcester sauce;
- salt;
- ground black pepper.
Rinse the meat, dry with a paper towel, put on a wire rack on a baking sheet. Mix softened butter with garlic, herbs and lemon juice. Spread half of the mixture over the turkey breast, leaving the other oil for the gravy. Bake the turkey for 40-45 minutes, check the willingness by piercing the meat with a fork or skewer. The breast should be completely baked but still juicy.
Prepare the gravy by melting the remaining herb butter and lemon juice in a saucepan. Pour in the sifted flour, rubbing thoroughly so that no lumps remain. Pour in the broth, mix again, cook until thickened. Add Worcestershire sauce, salt, ground black pepper, grated Parmesan and cream. Keep the sauce warm until serving.
Cut the turkey breast into neat slices and place on a preheated dish. The best side dish is grilled or steamed vegetables. Pour warm gravy over oil before serving. This recipe can be used to make delicious sandwiches by placing turkey plastics on toasted bread and sprinkling with warm sauce. For piquancy, you can add a little cranberry or lingonberry jam.
Turkey fillet with cherry sauce: a step-by-step recipe
Juicy fillet goes well with gravy based on sweet and sour berries. Cherries will give the sauce an original aroma, the dish looks very beautiful in the photo and is quite suitable for a festive table. If there is no fresh cherry, you can take fresh frozen berries, the dish will turn out to be no less tasty. Those who do not like nutmeg should replace it with cloves, coriander, fresh or dried ginger. From the specified number of products, you will get 2 servings of the dish.
Ingredients:
- 250 turkey fillets;
- 1 cup ripe cherries
- 1 medium onion;
- 50 ml of white wine;
- a pinch of grated nutmeg;
- 1 tbsp. l. Sahara;
- 20 g butter;
- 2 tbsp. l. olive oil;
- salt;
- freshly ground black pepper.
Rinse the turkey fillet, dry with a paper towel. Cut the meat across the fibers into slices about 1.5 cm thick, season with salt, pepper, fry in a pan until golden brown. A little trick: to prevent the meat from drying out, you need to set the heat to medium and turn the pieces often.
Finely chop the onion and fry in another pan in a mixture of vegetable and butter. It is important to make sure that it turns golden and transparent, but does not burn. Sort the cherries, rinse, dry, remove the tails and bones. Put the berries in a frying pan, stir, pour in wine, add sugar, nutmeg, salt and pepper to taste. Simmer the gravy over medium heat for about 10 minutes, during this time some of the liquid should evaporate.
Place pieces of fried fillet on warmed plates, generously pour over each portion with cherry sauce. Dried white bread will be a good accompaniment.
Christmas turkey gravy: classic
The main place on the Christmas table is traditionally occupied by a rosy stuffed turkey. An obligatory accompaniment is a thick aromatic gravy, which is generously flavored with each piece. Each family has its own secret recipes, but you can always try something new, pleasantly surprising your family. An interesting addition to turkey is a hearty bread sauce containing only 116 calories per 100 g of product.
Ingredients:
- 170 g of stale white bread;
- 2 heads of shallots;
- 50 ml heavy cream;
- 500 ml of milk;
- a pinch of cayenne pepper;
- 0.5 tsp ground nutmeg;
- salt to taste.
Finely chop the shallots, pour into a thick-walled saucepan, pour in the milk. Bring the mixture to a boil, reduce heat, cook for 10-12 minutes until the onion is soft. Strain the milk through cheesecloth and return to the pot. Add stale white bread or homemade croutons, broken into pieces. Leave for 20-30 minutes to soften the bread, then knead it with a fork until creamy.
Add salt and pepper and bring the milk mixture to a boil again. Beat the contents of the pan again with a fork, add cream and butter, mix until smooth. Pour the gravy into a gravy boat and keep warm until serving. Pour sauce over each portion.
Tomato sauce: a spicy addition to dietary meat
White dense turkey meat will effectively set off a rich bright red sauce made from fresh or canned tomatoes. It is advisable to choose late-ripening tomatoes with a rich sweetish taste and pronounced aroma. The proportions of spices can be changed.
Ingredients:
- 6 ripe meaty tomatoes;
- 3 sweet peppers;
- 3 cloves of garlic;
- 2 onions;
- refined vegetable oil;
- salt and sugar to taste;
- ground coriander;
- freshly ground black pepper.
Finely chop the onion, put in a pan with heated vegetable oil, stirring occasionally, fry until golden brown. Cut the tomatoes, place in boiling water for 1 minute, carefully remove the skin. Chop the pulp, put it on the onion, stir. After 3-4 minutes add bell peppers, peeled and cut into thin strips.
While stirring, simmer the sauce until smooth and thick enough and all the vegetables are soft. Add spices, salt and pepper, add sugar. The exact proportions depend on the flavor of the vegetables; the richer they are, the less additives will be required. Add chopped garlic, stir, simmer for a couple of minutes and remove from heat. Pour the sauce over the stewed or roasted turkey, keep warm until serving.
Holiday Idea: Orange and Port Gravy
This sauce is perfect for whole stuffed turkey, white meat rolls and other gourmet dishes. The gravy has a piquant sweetish taste; it is served in a gravy boat or poured over each portion directly on the plate.
Ingredients:
- 300 ml of turkey or chicken broth (you can use a cube for cooking);
- 30 g butter; 2 tbsp. l. freshly squeezed orange juice;
- 1 tsp finely grated orange zest;
- 30 g wheat flour;
- 150 ml port wine;
- 0.25 tsp freshly ground black pepper;
- 0.25 blackcurrant jelly;
- salt.
Melt butter in a saucepan, add flour, sauté until golden brown. Dilute the mixture with broth and, stirring, cook until thickened. Pour port wine and orange juice into a saucepan, add freshly ground black pepper and zest. Add blackcurrant jelly and stir until sauce is smooth. Salt to taste, keep warm until serving.
