The most useful meat is from poultry, because it is not only nutritious, but also easily digestible, and also very tasty. Make turkey pork. You will understand why fans of healthy eating are so praised for her and, perhaps, yourself want to join them.
Turkey pork in foil: breast
Ingredients:
- 1.5 kg of turkey breast;
- 2 liters of water;
- 240 g of salt;
- 5 large cloves of garlic;
- 1/3 tsp each red and black ground pepper, paprika, basil, oregano and coriander seeds;
- 1 tsp mustard;
- 50 ml of vegetable oil.
Thoroughly wash the poultry breast and dry it, cut out cartilage, bones and fat, if necessary, remove the skin. Pour water into a saucepan or container, completely dissolve the salt in it and dip the turkey in there. Leave it to salt for 2 hours, then drain the brine and rinse the meat again. Wipe it dry and place it in a deep bowl.
Peel the garlic and cut each wedge into 3-5 pieces. Cut the breast deeply over the entire surface 15-20 times and insert the vegetable pieces into it. Combine the vegetable oil, spices and mustard in a bowl and stir well to form a paste. Brush the turkey all over the turkey, cover with cling film and refrigerate for 24 hours.
Place two sheets of foil on a baking sheet, transfer poultry meat to it and wrap tightly. Preheat the oven to high, then lower the temperature to 250oC. Bake the boiled pork with it for 25 minutes, then unfold it and fry for another 10 minutes until a pretty golden crust appears. Turn off the oven, but do not open it for 5-6 hours until the contents have cooled to room temperature.
Turkey pork in the sleeve: thigh fillet
Ingredients:
- 1.5 kg turkey thigh fillet;
- 1 liter of water;
- 4 cloves of garlic;
- 1, 5 tsp. Italian herbs and ground paprika;
- 3 bay leaves;
- 3/4 tsp ground white pepper;
- 1, 5 tsp salt.
Fill a small saucepan or saucepan with water and place over high heat. Wait for the liquid to boil, stir the paprika and Italian herbs in it, throw in the bay leaf, boil a little, set aside and let cool. Prepare the turkey fillet - cut the skin and tough veins - and dip in the marinade. Place the dishes in the cold for 8-10 hours.
Remove the bird, dry it and sprinkle with garlic, as written in the previous recipe. Rub it with pepper, salt, paying attention to all areas, and put it in a special heat-resistant sleeve. Secure it with the supplied clips, or simply tie it in knots and poke it in several places with a toothpick to release steam while cooking. Cook the turkey pork for 40-50 minutes at 180oC, break the bag and simmer the dish for another 10 minutes until golden brown.
