Delicious recipes with turkey meat
Ingredients: Which piece of turkey for what?
A turkey for all cases: As the only type of poultry the turkey has both light-tender meat and dark-aromatic. This makes the turkey a versatile enrichment for creative cooks!
The largest part of the turkey is the lean light breast meat: It is suitable as a roll roast, for roulades, as Schnitzel or for Geschnetzeltes. The upper legs of the turkey with darker, stronger meat taste great as a small roast or goulash, the lower legs with dark, aromatic meat can be well roasted or braised. And the wings of the turkey have white aromatic meat? ideal for grilling and for soup.
Here you will find beautiful recipes with turkey, all developed and tried by the cooks of the ChroniquesDuVasteMonde cuisine: from roast turkey with cream cheese filling to turkey roulades in mushroom cream to turkey goulash.
Roast a whole turkey? without stress
A whole turkey is a great roast for a meal with many guests? It is not for nothing that Thanksgiving Turkey has a long tradition in the USA. Many hobby cooks do not dare to approach a big roast. With these tips from the ChroniquesDuVasteMonde kitchen you fry a whole turkey without stress:
- Rinse the turkey with cold water inside and out and pat dry. Remove the loose white fat from the inner belly of the turkey and pluck any existing quills with tweezers. Then you spice the turkey to recipe? but never salt from the outside! Then skin does not become crispy, but dry.
- When you fill the turkey, small wooden skewers, such as toothpicks, are suitable for closing. Insert it across the opening into the skin and tie the turkey with kitchen yarn like a hiking boot. Clubs and wings bind you with kitchen yarn tightly to the turkey? so the turkey stays in shape and becomes nicely evenly brown.
- After the roast, a little patience is needed: Let the turkey stand for ten minutes? so the gravy can spread well. Then you put the turkey on the back, cuts off wings and clubs with a sharp knife at the joint, cuts the breast meat along the breastbone and dissolves it from the bone. By the way, the turkey's meat is low in fat, but there is a lot of fat under the skin. If you want to save calories, you should not eat the skin better.
Videotipp: Stuffed turkey
