Marinade for turkey. Marinade for whole turkey. Recipe for cooking with honey and in the oven (photo)

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Surely you have already heard that turkey meat is an exceptionally valuable dietary product. Suffice it to mention that it contains a lot of iron, phosphorus (no less than in seafood), vitamins A and E and very little fat. This fat is special: it promotes increased absorption of vitamin A by the body, which is involved in metabolism. Therefore, nutritionists strongly recommend eating turkey for those people who want to lose weight. Meat is perfectly absorbed by our body. Unlike chicken, it has a denser structure, therefore the most successful cooking recipes can be considered those that involve marinade. For turkey, chefs have come up with dozens of mouth-watering and varied mixtures. Let's talk about them in more detail.

What is a marinade?

Experts say that the first marinade was ordinary sea water. Hence the name (Latin word mare - sea). Our ancestors noticed that if the meat first lies in s alty sea water, then when cooked it becomes much softer and juicier. Gourmets did not limit themselves to this andbegan to add spices and oil to the water. In the south, where winemaking developed, they noticed that sea water successfully replaces wine or vinegar, which is formed when it turns sour. The acid contained there has high antibacterial properties.

Turkey Marinade

Marinating makes it possible to perfectly emphasize the taste of meat and contributes to a longer storage of the product. Juiciness is achieved by the fact that during cooking on fire, meat, due to acid, loses less moisture. There is a whole classification of marinades invented specifically for certain types of product. They are dry and liquid, heated and cold, used before and during heat treatment. Turkey marinade refers to raw and cold. To prepare it, the ingredients are simply mixed. The versatility of such a solution lies in the fact that it can process both the entire carcass and its small parts. A marinade for a whole roasted turkey is no different from one in which you can soak fillets or sliced pieces.

Warning: acid

It is worth noting that some chefs advise beginner cooks not to use too acidic compounds, as they can destroy the fibers of poultry meat. By retaining the juices in the first stage, the product burnt with acid will lose a lot of moisture in further cooking and turn out to be tough. Too sour marinade for a whole turkey will "cook" the dish already in the marinating process, and after fryingit will become tasteless and lose flavor. More gentle and sparing are marinades based on fruit juices or fermented milk products.

Turkey Marinade Ingredients

Mandatory components for a classic marinade are acidic, s alt and spices. Each of them has its own mission. Acid softens the product, s alt in alliance with it is a preservative and a good flavor seasoning, and spices can bring incomparable flavor changes. We have already mentioned acid: it should not be aggressive. Diluted wine vinegar, dry wine, lemon, lime, pomegranate, apple, orange or pineapple freshly squeezed juices will do. An excellent marinade for turkey will turn out on the basis of natural yogurt or kefir. The fat contained in them makes the dish more oily. In ancient Russia, meat was poured with milk and waited for several days for it to turn sour, then the piece was taken out and cooked.

Which spices are suitable for marinade

They are local and exotic. The former include vegetables and herbs that grow in the geographic area where you live. Exotic - all kinds of peppers, cloves, ginger, cinnamon, cardamom, bay leaves, turmeric, nutmeg and many others. In the marinade, you should not use ground black pepper, which will burn on fire and make the dish bitter, it is better to take peppercorns crushed on your own. Bay leaf should not be put in the marinade, you need to boil it for a couple of minutes in a small amount of water, cool the broth and addit into solution. When choosing whether to put fresh or dried ingredients in the marinade, you need to remember that the concentration of aroma and taste in dry ones is greater than in fresh ones. Green onions are not at all suitable for marinade, and it is better to cut onions not into rings, but chop them with a knife, on a grater or in a blender. In the same way, you need to chop other vegetables and fruits if you use them in the marinade. S alt should be taken coarse, or you can replace it with soy sauce.

Should I add vegetable oil to the marinade?

Some cooks welcome its use, as the oil is the best way to deliver spices and acids to the dish, which help the meat not to boil, but to fry with the preservation of juice inside. Cooked with vegetable oil marinade for turkey in the oven during frying forms a protective crust on the product, due to which the juice does not flow out. Olive oil is considered the best oil for marinade. It is better to use glass or enameled dishes.

Some Turkey Marinade Recipes

This type of solution is the easiest. You will need:

• 50ml wine vinegar or lemon juice;
• 1 teaspoon s alt;
• 1 teaspoon black pepper;
• 1 teaspoon wigs;
• 2-3 minced garlic cloves;
• 50 ml soy sauce.

Mix the ingredients, soak the meat for 2 hours. A marinade is suitable for turkey fillets and for the whole carcass.

Another option is more sophisticated. For the marinade you need to take:

• 2 cups naturalgrape juice;
• 2 cups boiled cold water;
• half a teaspoon of citric acid;
• 2 teaspoons coarse s alt;
• 1 tbsp bed of granulated sugar;
• 5 dry cloves;
• 10 allspice peas;
• 5 black peppercorns;
• 4-6 dried barberries.

Stir the mixture well and place the turkey in it for about 3-4 hours.

The meat will be very tender if you use a marinade consisting of a mixture of mustard, soy sauce and olive oil.

Extremely successful is the marinade for turkey with honey. Here is his recipe:

• half a glass of dry white or red wine (can be replaced with freshly squeezed fruit juice);
• half glass of vegetable oil;
• 3 tablespoons of honey.

Mix everything, wait for the honey to dissolve completely and put the turkey meat in the marinade for an hour and a half. You can marinate both the whole carcass and pieces of turkey fillet. It remains only to bake in the oven and serve delicious ruddy pieces to the table. It is only necessary to remember that the baking time will be different for a whole bird and for a chopped one. The carcass is kept at a temperature of 20 degrees for about half an hour, then the temperature is reduced to 180 degrees and baked for another half hour. For a fillet, 30-40 minutes of frying in the oven is enough.

Here is another extraordinary honey marinade recipe. Required:

• a handful of dry rose hips;
• a glass of boiling water;
• a few driedcarnation;
• a pinch of dried rosemary;
• a third of a teaspoon of ground chili pepper;
• 1 tbsp honey spoon;
• bay leaf;
• 50ml olive oil;
• s alt (to taste).

Rosehip must be poured with boiling water and let it brew for 3 or 4 hours. Then the infusion must be filtered and honey added to it. When it dissolves, you need to add all the remaining ingredients. In the marinade, you can soak turkey steaks or its drumsticks. When baking (175 degrees), the dish should be periodically watered with marinade. Cook 45 minutes.

Tomato lovers are offered a red marinade. It can be prepared from the following ingredients:

• 100 grams of any ketchup;
• 300 grams of fresh tomatoes (they should be chopped in a blender);
• half a glass of vegetable oil;
• 3 tablespoons grill seasoning.

In the prepared composition, marinate the bird for at least two hours.

In closing

The options for cooking culinary masterpieces, which are dishes with marinades, cannot be listed at one time. The main rule of a skilled chef has always been a sense of proportion, and a bold fantasy is the guarantee of success.