Baked turkey pulp


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The turkey pulp is washed, greased with oil and put in a large bag. Put the spices on it and mix in the bag until it has seasoned on the whole surface. The bag is tightly tied and refrigerated for 3-4 hours. After 3-4 hours, put the pulp in a pan greased with oil, next to it add the onion cut into scales, diced potatoes, wine and water. We put honey on the whole surface of the thigh. Place in the oven for 60 to 80 minutes (depending on the oven). From time to time take a spoonful of sauce from the tray and put it over the pulp.

Serve as soon as it is ready. Good appetite!


Fresh turkey leg in brown beer in the oven

At the end of 2014, in that period between St. Nicholas and St. John, when ovens such as Tariceanu's economy were roaring before we were hit by that crisis that could not affect us, we were preparing something similar. Then I had a turkey something more petite, christened by “baby turkey” supermarkets, and I used to steak whole thighs and wings, with skin and bone.

This time I only had chest and thighs from a slightly larger turkey, ready sliced, skinned and deboned. To supplement the flavor given by the meat cooked on the bone, as well as the crunchiness of the browned skin, I went a little to the ingredients and the procedure. Not too much, only here and there, through the essential points.

It happened that the preparation of the steak coincided with Christmas 2016, so we used slightly larger quantities to satisfy the 12 people present at the table.

What do you need?

For the steak itself:

  • 2 kg of turkey leg, without skin, without bone (about 4 large pieces, ½ kg each - essential specification for those who did not pass the mate)
  • 1 kg pork sausage: thick, made from pieces of meat cut with a butcher (not ground), well smoked
  • 2-3 tablespoons of olive oil (if you are in Italy and can't find it, you can use olio di oliva with confidence)
  • 2 heads of garlic (try not to be Made in China)
  • 750 mL (500 + 250) brown beer: with a lot of caramel and relatively a lot of alcohol (7% v / v) & # 8211 my recommendation: Silva
  • 2.5 L of water
  • ½ cup of sea salt (about 75 - 100 g), coarse (it can also be iodine - so as not to cause hypothyroidism)
  • 3-4 tablespoons of honey
  • 1 teaspoon freshly ground black pepper
  • 20 - 30 green peppercorns
  • 20 to 30 red peppercorns
  • 1-2 sprigs of green rosemary
  • 1 - 2 sprigs of thyme.

For the meat glazing sauce (not the sausages):

  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar (I used a special one brought from Donald Trump Barack Obama, with a strong raspberry flavor)
  • 75 mL brown beer (also Silva).

How do you proceed?

In order to obtain a tender and juicy steak, the turkey meat must first be kept in brine. The more, the better. Here is the scientific argument for the need for the brine process (sorry, I didn't find another term).

If you use frozen meat, it is good to defrost it in time, slowly (10 - 12 hours), at low temperatures (2 - 4 ˚ C). Not in the microwave (even if it has a defrost / defrost function), nor in water (either cold or hot). In the fridge or, when it's cold outside (I avoid saying in winter, that winters aren't what they used to be), in the balcony (if you live in a house with something like that).

When the meat is thawed, grab it and prepare the brine. Take a large pot (minimum 5 L), in which you put water, dissolve the salt and honey, then add the peppers and herbs. Put the pot on the fire and bring it to a boil.


Put the thawed meat in the hot brine and leave it there for 10 to 12 hours. Leave the brine meat dish in a cool place (you can also put it in the fridge, but only after the ingredients have cooled at least to the ambient temperature: 293 - 298 K).

After the osmosis process has softened the meat enough, remove it from the brine, wipe it well with absorbent towels and place it in a large tray, previously greased with olive oil. Throw in the pan the garlic, unwrapped in a pan, uncleaned, just lightly crushed with the side of the knife.


Pour half a liter of beer into the tray, cover the tray with aluminum foil, then put it in the preheated oven at 180 - 200 ˚C. From now on, you can rest for about two hours, as long as the fire in the oven is not extinguished. However, if I sit and think better, it would be advisable to turn the meat on the opposite side after 60 minutes.


After the time has elapsed, return the meat to its original position and add the sausages to the tray, cut into 5-7 cm long pieces. Pour the remaining beer (250 mL) into the pan.

Put the tray back in the oven, this time without the wrapper and leave it for another 30 minutes.

Meanwhile, prepare your icing sauce by carefully mixing honey, balsamic vinegar and the 75 mL of brown beer.

We already have 2 ½ h (150 minutes) in which the steak has been in the oven. It has to stay for another 30-40 minutes, during which time we brush it with the icing sauce 2-3 times. We can also turn it from side to side, as well as sausages. We watch the liquid fall from the tray (don't be scared, the alcohol in the beer is long gone, so if you drink water next to the steak you can then get behind the wheel quietly). If it decreases menacingly and has a slight burning / smoking odor, either: 1) put more liquid in the tray (water / beer) b) stop the experiment.

We have reached the final apotheosis: the sausages are flavored (with the initial smoke and the added caramel), the meat can be cut with a fork, all we have to do is fill our plates.

This phase of filling the plates never worked for me: neither for Christmas, nor for New Year's Eve, nor for Easter. The steak came somewhere after many appetizers and many sarmale. For a few years now, I stopped giving the steak-related garnish, a garnish that invariably ended up in the Recycle Bin. So, the basic garnish was the excess polenta from the sarmale, possibly with a pickle bonus. Not for nothing, but pickles make the wine's drinkability increase exponentially, regardless of the wavelength of the visible radiation transmitted by it (in Romanian: it doesn't matter if it's white, rosé, red or black).


Have fun and see you healthy again!


Let me tell you the recipe for baked turkey pulp:

  • -1 3 kg turkey pulp
  • -3 tablespoons salt (25 g of salt per kg of meat)
  • -1 teaspoon grated thyme
  • -half a teaspoon of ground pepper
  • -1 teaspoon of paprika
  • -half a teaspoon of grated paprika
  • -1 head of garlic
  • -1 onion
  • -1 carrot
  • -1 lemon
  1. The pulp is grated and the tulle is very well cleaned, washed and then greased with the spice mixture. It is ideal to stay cold overnight, or at least 2 hours, for the flavors to enter the meat. In a saucepan with a lid, place sliced ​​onions, sliced ​​carrots, garlic and lemon slices underneath. Place the pulp and put water, to be about 2 fingers of water.
  2. Put it in the oven, covered, for the beginning, for 20 minutes, turn the heat to maximum, then leave the right heat at 170-180 degrees for 2 hours. From time to time, sprinkle the pulp with the sauce from the pan.
  3. After 2 hours, check that it is well penetrated, remove the lid and let it brown quickly for 10-15 minutes.
  4. Take it out and let it rest for 15 minutes, then it can be served.

A simple, tasty, classic and so delicious menu, suitable for a family meal.


Simple and accessible illustrated recipes

INGREDIENT:
1 boneless turkey pulp
4 thin slices of smoked homemade ham (pork)
50g smoked homemade sausage cut as thin as possible
5 green onion strands
a small onion
salt, pepper to taste
sweet Boya
herbs in provence
half a glass of white wine
2-3 tablespoons of olive oil

I cut the turkey pulp into two pieces, which I arranged so that they could be rolled. I put salt, pepper and some of the chopped onion, as evenly as possible. I added slices of sausage and at the end I put slices of ham on top, two on each piece of meat. I folded the thighs, and since I didn't have the string, I "tied" them with toothpicks. I rolled the resulting rolls (if they can be called that) with a little oil and rubbed them with paprika and herbs from Provence, and then I placed them in a ceramic bowl. I poured the wine, I added the rest of the chopped green onion, the finely chopped onion, I covered the bowl with aluminum foil and I put it in the oven. After the meat was done (I think after about 45 minutes) I removed the foil and left it in the oven to brown (the rolls will turn to brown on both sides).

When ready, the pulp is portioned and served with pickled donut salad. Good appetite!


Baked turkey legs

What else to cook after these copious holidays & # 8230 a cholesterol-free bird steak :)), I made soup, my thighs and chest remained so I just made a delicious steak from my thighs, says my husband (who hates any meat without fat).

  • 2 whole turkey legs
  • 150g smoked ribs (kaizer)
  • a few needles of rosemary (I wrote to you maybe, buy fresh rosemary and keep it in the freezer)
  • a little bit of oil
  • 4-5 cloves of garlic
  • 150 ml white wine
  • salt pepper

Wash the meat, wipe it with a dry towel, then place it in a heat-resistant tray or with thicker walls. Tray in which I put a little oil. Season the meat.

We cut the kaizer into pieces and put it among the pieces of meat, we do the same with the garlic cloves (we leave them whole).

We add the wine, we add 200 ml of water (I put so much because the turkey was homemade and it is harder to cook). We cover with a foil and bake for 1 hour and 30 minutes. Separately, in a small bowl mix a little oil with paprika. Take the foil, grease the meat with oil and let it brown a little longer.

Serve with mashed potatoes or any other garnish.

You can also try the steak with chicken.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked turkey legs

What else to cook after these copious holidays & # 8230 a cholesterol-free poultry steak :)), I made soup, my thighs and chest remained so I only made a delicious steak from my thighs, says my husband (who hates any meat without fat).

  • 2 whole turkey legs
  • 150g smoked ribs (kaizer)
  • a few needles of rosemary (I wrote to you maybe, buy fresh rosemary and keep it in the freezer)
  • a little bit of oil
  • 4-5 cloves of garlic
  • 150 ml white wine
  • salt pepper

Wash the meat, wipe it with a dry towel, then place it in a heat-resistant tray or with thicker walls. Tray in which I put a little oil. Season the meat.

We cut the kaizer into pieces and put it among the pieces of meat, we do the same with the garlic cloves (we leave them whole).

We put the wine, we add 200 ml of water (I put so much because the turkey was homemade and it is harder to cook). We cover with a foil and bake for 1 hour and 30 minutes. Separately, in a small bowl mix a little oil with paprika. Take the foil, grease the meat with oil and let it brown a little longer.

Serve with mashed potatoes or any other garnish.

You can also try the steak with chicken.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked turkey legs

What else to cook after these copious holidays & # 8230 a cholesterol-free bird steak :)), I made soup, my thighs and chest remained so I just made a delicious steak from my thighs, says my husband (who hates any meat without fat).

  • 2 whole turkey legs
  • 150g smoked ribs (kaizer)
  • a few needles of rosemary (I wrote to you maybe, buy fresh rosemary and keep it in the freezer)
  • a little bit of oil
  • 4-5 cloves of garlic
  • 150 ml white wine
  • salt pepper

Wash the meat, wipe it with a dry towel, then place it in a heat-resistant tray or with thicker walls. Tray in which I put a little oil. Season the meat.

We cut the kaizer into pieces and put it among the pieces of meat, we do the same with the garlic cloves (we leave them whole).

We add the wine, we add 200 ml of water (I put so much because the turkey was homemade and it is harder to cook). We cover with a foil and bake for 1 hour and 30 minutes. Separately, in a small bowl mix a little oil with paprika. Take the foil, grease the meat with oil and let it brown a little longer.

Serve with mashed potatoes or any other garnish.

You can also try the steak with chicken.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked turkey legs

What else to cook after these copious holidays & # 8230 a cholesterol-free bird steak :)), I made soup, my thighs and chest remained so I just made a delicious steak from my thighs, says my husband (who hates any meat without fat).

  • 2 whole turkey legs
  • 150g smoked ribs (kaizer)
  • a few needles of rosemary (I wrote to you maybe, buy fresh rosemary and keep it in the freezer)
  • a little bit of oil
  • 4-5 cloves of garlic
  • 150 ml white wine
  • salt pepper

Wash the meat, wipe it with a dry towel, then place it in a heat-resistant tray or with thicker walls. Tray in which I put a little oil. Season the meat.

We cut the kaizer into pieces and put it among the pieces of meat, we do the same with the garlic cloves (we leave them whole).

We put the wine, we add 200 ml of water (I put so much because the turkey was homemade and it is harder to cook). We cover with a foil and bake for 1 hour and 30 minutes. Separately, in a small bowl mix a little oil with paprika. Take the foil, grease the meat with oil and let it brown a little longer.

Serve with mashed potatoes or any other garnish.

You can also try the steak with chicken.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


I'm sure a lot of people look at the lower turkey legs as a kind of bau-bau… they're too big, they're hard to bone because of the thin bones that run through them, and the thought that they won't penetrate makes many leave them in the shop windows. refrigerators of meat shops and choose something else. Well, it's not like that. These legs are extremely tasty and with a little patience we can get a delicious steak. It is true that they are made more slowly, but no one forces us to sit next to the oven, to guard them, and the preparation before the oven does not take even five minutes.

Ingredient: (six servings) 3 turkey legs, an onion, a pepper, 8 cloves of garlic, mustard seeds (a teaspoon), a little thyme (half a teaspoon), coriander seeds (a teaspoon), 7 allspice berries, salt , freshly ground black pepper, 2 bay leaves, 50 ml oil, 200 ml white or red wine, from the one we are going to drink at the table.

  1. Wash the thighs, clean the skin, and massage well with oil, salt and pepper and place in a tray or in a Roman bowl. I used a Roman pot because it also has a lid and I don't have to use aluminum foil anymore. Add the other ingredients, onion, garlic, coriander seeds, mustard and allspice, bay leaves, bell pepper, oil and wine and bake.
  2. After an hour, take them out and turn the thighs on the other side, put the lid on and leave them in the oven for another hour.
  3. When the time has passed, take the dish out of the oven, remove the lid and put them back in the oven for an hour or even less, look, to take on a little color, to brown.

That's it. During this time we can read a book or if we are masochistic, we can enjoy the mess on TV… It is a weekend meal that does not require much. It can be served with mashed potatoes, rice or, more simply, with a salad of vegetables.


Simple and accessible illustrated recipes

I've been eating turkey breast lately. It's good, nothing to say, but as the Romanian saying goes "cake, cake, but it's like a lightning bolt is working at the end of the week" I said to myself "let's make a turkey leg". Don't think that we don't eat other meat, fish will follow :) all in turn :)

1 turkey upper leg (I had a pretty small one)
1 glass of dry white wine
paprika, salt, pepper, rosemary

For the marinade:
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons chilli sauce
1 tablespoon olive oil
juice from a smaller lemon
2 bay leaves
a few peppercorns

I washed the turkey pulp and wiped it well with a paper towel. I rubbed the pulp with salt and pepper and placed it in a ceramic bowl. In a bowl I put honey, soy sauce, chili sauce, olive oil and lemon juice. I mixed well and poured the sauce into the bowl and then I put the turkey pulp. I turned the whole turkey pulp well to grease it well with marianta. I covered the tray with aluminum foil and put it in the fridge for a few hours (I left it in the fridge overnight). In the morning, after taking the bowl out of the fridge, I put the wine, rosemary, peppercorns, bay leaves and sweet paprika over it.

I covered the bowl again with aluminum foil and put it in the oven. I think that after an hour, after the pulp was done (I checked with a fork) I took it out of the oven, removed the aluminum foil and put it back in the oven for another 15 minutes.

It can be served with pasta, natural potatoes, potato meatballs. I opted for the first option.


Baked turkey pulp

A well-roasted steak, strongly seasoned with rosemary and wrapped in a blanket of bacon, which does not let it dry in the oven. It will be ready without too much effort and can be the main course for any lunch or dinner.

Wash the turkey pulp and wipe it with a kitchen towel. Season the meat with salt, pepper and rosemary and place it in a heat-resistant dish. Pour the wine next to the pulp.

Cut the garlic cloves into 2-3 parts, the bacon into thin slices and put them in a bowl over the turkey pulp.

To make sure you eat a juicy steak, add a cup of water.

Leave in the oven over medium heat for an hour and a half.

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Comments:

  1. Jokin

    You are not right. I can prove it. Write in PM, we will talk.

  2. Gryfflet

    everything?

  3. Nik

    I did not expect this

  4. Godal

    Adorable phrase



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