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Roast turkey on a tray

Roast turkey on a tray

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The wings are cleaned, washed and cut in half. Grease with oil and sprinkle with spices. Let cool until the next day.

Put oil in a pan, place the pieces of meat and add 2 cups of water. Put them in the hot oven at the right heat. They return from time to time and add more water if it decreases. In the middle of the preparation, put the sliced ​​garlic and the wine. Put the tray back in the oven until the meat is browned.

Serve the steak with garnish and salad of your choice. We had the new quality cabbage.

Grilled turkey leg with potatoes and rosemary

I haven't posted a serious recipe on the blog in a long time. You might think we only eat desserts. Not at all! The explanation is different: since the summer came into its own, the weekends have caught us more wandering outside and less by the stove. I cook more in the evening, late when I have no light for photos. And a steak, like today's must be photographed as soon as it came out of the oven, otherwise the next day is not photogenic at all. Desserts, on the other hand, can be photographed even better in a few hours or the next day, when they manage to get some time and optimal natural light. So they get to see the monitor light more often, and the soups and main courses not too much.

It's a whole story with the culinary photos and the conditions related to them, maybe I'll tell you later in the winter, when I will spend more time at home, with the laptop in my arms. For now, however, I'm telling you the recipe for the turkey leg on the tray with potatoes and rosemary. A 2 in 1 recipe, as I like it, ie the vegetables served as a garnish are cooked in the oven at the same time as the meat. Simple and very comfortable.

1. Roast turkey with greens and wine

From this recipe, which I have put into practice several times, comes a very tasty steak that melts in your mouth. It is also very simple, all you have to do is mix the ingredients for the bait and keep the meat in the mixture for a few hours or even overnight and you can't go wrong.

  • 1 boneless turkey pulp
  • 2 cloves green garlic
  • 3 green onions
  • 2 cloves of garlic
  • salt pepper
  • paprika
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 cup wine
  • 2-3 tablespoons oil

We wash the turkey pulp and cut it into about three pieces.

Wash the onions and green garlic well and cut them into rounds. We clean and grind the garlic cloves. In a bowl put the wine, oil, salt, pepper, paprika, chopped greens, crushed garlic, dried parsley and bay leaf broken into small pieces.

Homogenize all this well and put the pieces of meat in this bait. We mix them, cover the bowl and let it sit in the fridge for a few hours. After it has been in the fridge long enough to take all the flavors, we put the meat with the spice mixture in a tray.

We put the tray in the hot oven, we can even cover it at first with foil. Let the steak cook over a suitable heat and not too quickly so as not to come out dry. We look at it from time to time and sprinkle it with the juice from the tray. When it is ready, take it out of the oven and keep it covered until serving to keep it tender.

As you can see from the list of ingredients, I like to prepare meats as simply as possible, so as not to cover their natural flavor with too much SPICES. But you can add whatever you like, but keep the wine, make the meat tender and give it a special flavor. Be careful with spices, when you put too much, the taste suffers, try to limit yourself to as few as possible, otherwise you wake up with many strong flavors and it is not pleasant at all.

Before entering in oven it is ideal if you can give it a crust in a well heated pan. This & # 8222 technology & # 8221 cooking steak creates a barrier to the outside of the meat, which does not allow the juices inside to come out, and the meat to remain bland or too dry. I use pulp superior to turkey, also for the sake of tenderness, chest but it is healthier and with a little skill it can be cooked perfectly, so that it is not tangy and difficult to chew.

Do not add water, the meat has enough juice of its own to cook perfectly. Just add a little dry white wine and everything will be great. The time it has to stay in the oven is about an hour, but check from time to time that it does not burn on the surface and put a spoonful of juice from the base of the tray.

In the end, if there is any juice left in the pan, you can boil it a little more in a pan until it becomes a S.O.S more viscous. It will be delicious, I assure you.


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