How long to simmer a turkey thigh in a frying pan. Recipe: Turkey Stew

Turkey meat has increasingly begun to appear on our tables. And this is not surprising, since the content of useful substances in turkey meat is much greater than in any other poultry. This is a dietary product that is recommended for use by both adults and small children. Fillet is especially healthy - it has a low fat content and almost no cholesterol, so you can eat turkey dishes every day without fear for your figure and general well-being.

Turkey fillet baked in the oven

Even a young housewife without any special culinary skills can cook a beautiful and juicy turkey fillet in the oven. This is a great option for dinner for two, after which you will leave the table full, but without the feeling of overeating.

You will need:

• turkey fillet – 1000 g;
• 1 glass of low-fat kefir;
• juice of half a lemon;
• 3 ripe tomatoes;
• 200 g of any hard cheese;
• salt, spices – oregano, black pepper, basil.

Process:

1. Wash the poultry fillet under running water, dry with a paper towel and cut into portions.
2. To make the meat softer and cook faster, beat it a little with a kitchen hammer or the back of a knife blade.
3. Prepare the marinade: add salt and spices to kefir, pour in freshly squeezed lemon juice, mix everything and place the fillet parts. Marinating time – 1 hour.
4. Grease a thick-walled baking dish with sunflower oil and place the turkey. For juiciness, pour a little marinade over the meat.
5. Preheat the oven to 200 degrees, cover the top of the pan with foil or a lid and cook for 40 minutes.
6. During this time, grate the cheese on a fine grater (this will help it melt better) and cut the tomatoes into thick rings.
7. After the required time has passed, without turning off the oven, remove the pan, remove the lid and place 2 to 3 tomato slices on each piece. Sprinkle plenty of cheese on top.
8. Return the pan and, without covering with foil, let it bake for about 10-15 minutes until the cheese crust is crisp.

Recipe in a slow cooker

Do you want to surprise your loved ones with an unusual dish, but do you feel sorry for wasting precious time on cooking? Then try making an original recipe for turkey fillet with onion sauce. And a multicooker will help you with this.

Ingredients:

• turkey fillet – 700 g;
• 4 medium onions;
• 1 carrot;
• soy sauce (classic) – 50 ml;
• odorless vegetable oil - 2 tablespoons. spoons;
• fresh herbs – parsley, dill.

Process:

1. Cut clean and towel-dried meat into thin strips and lightly beat.
2. Prepare the filling: peel the onion, cut into thin half rings. Wash the carrots and chop them on a grater with medium-sized cells.
3. Place everything in the multicooker bowl.
4. Pour in vegetable oil and soy sauce.
5. Mix everything thoroughly and place the fillet so that the liquid covers all the pieces.
6. Turn on the “Extinguishing” program for 50 minutes.
7. In the middle of the cycle, pause, open the multicooker, add fresh herbs to the contents and continue the process.
8. After the beep, let the dish sit for 15 minutes and you can call to the table.

Turkey in onion sauce turns out very tender and flavorful. Pairs especially well with a side dish of fresh vegetables and toast.

How to deliciously cook turkey fillet in a frying pan?

There are a lot of recipes for turkey fillet in a frying pan. But perhaps one of the most popular is the oatmeal-crusted chops. The dish is very interesting and will immediately attract attention on any holiday table.

Take:

• 1000 g fillet;
• 2 fresh chicken eggs;
• 1 medium onion;
• 3 full spoons of mayonnaise (67% fat);
• 2 tablespoons oatmeal (finely ground);
• salt, pepper, vegetable oil for frying.

Process:

1. Cut the pulp into plates about 1 cm thick and beat.
2. Peel the onion and grate it or grind it in a food processor.
3. Beat two eggs a little, add onion pulp, salt, pepper, and mayonnaise.
4. Place the chops in the mixture and leave to soak for half an hour.
5. Pour oatmeal onto a separate plate.
6. Remove the fillet one piece at a time and coat in flakes until they completely cover the surface of the meat.
7. Place the pulp in a deep frying pan with heated vegetable oil and fry on both sides.
8. When the breading is well browned, reduce the heat and simmer the chops a little under the closed lid so that they are also completely cooked inside.

Advice! Some of the flakes can be replaced with plain wheat flour, and for a thicker crust, make a double batter, dipping the meat alternately into the liquid and dry mixture several times.

Baking recipe in foil

Fillet baked in foil is a universal dish. They can either diversify your everyday lunch or dinner, or cut into slices for sandwiches for a snack at work or take with you on a picnic.

Products:

• turkey fillet – 1200 g;
• 100 g butter or 2 tablespoons. spoons of olive;
• 5 cloves of garlic;
• salt (for marinade) – 3 tablespoons. spoons;
• spices: rosemary, dried basil, ground pepper, thyme, marjoram - mix to your taste or purchase a ready-made Herbs of Provence mixture;
• 3 liters of clean water.

Process:

1. Place clean, uncut turkey flesh in one piece in a deep bowl and fill with salted water (3 full spoons per 3 liters of liquid). Leave the bird in this state for two hours.
2. After time, remove the fillet and dry. There is no need to wash the meat after the salt “bath”.
3. Make slits and insert a piece of fresh garlic into each cut.
4. Mix all the spices and thoroughly rub the turkey with the dry herb mixture.
5. Grease a piece of foil with some butter or olive oil and place the fillet on it.
6. Drizzle the remaining oil over the top of the meat. Pack in foil and place in an oven preheated to 250 degrees.
7. In 20 minutes. Turn off the heat and, without opening the door, leave until completely cool.
8. Turkey fillet baked in foil is ready.

Note! Experienced chefs advise never to cut baked meat that you have just taken out of the oven. Be sure to wait until the product cools down at least a little - then all the juice will remain inside and the dish will turn out juicier and softer.

Turkey fillet recipe with vegetables

Turkey with vegetables is one of the most favorite dishes of nutritionists. The correct balance of carbohydrates and proteins, an almost complete absence of animal fats and a fresh, light taste - what else is needed for a beautiful figure and a good mood!

Prepare:

• turkey fillet – 700 g;
• young zucchini – 3 pcs.;
• young carrots – 3 pcs.;
• broccoli – 300 g;
• green beans – 200 g;
• leek – 1 pc.;
• olive oil - for frying.

Process:

1. Wash the zucchini and carrots well and cut into cubes.
2. Blanch all vegetables except onions for 5 minutes. in boiling water, then drain in a colander and allow excess water to drain.
3. Cut the turkey meat into cubes. Fry in olive oil, add leek rings.
4. When the fillet is browned, place the vegetables in a saucepan, mix well with the fillet pieces, add salt, sprinkle with black pepper, reduce the heat and simmer under the lid for about half an hour.

Advice! To make the dish more savory, add one teaspoon of fresh honey to the bird. The combination of sweet honey aroma with the taste of meat and young vegetables is simply delicious!

Tomatoes stuffed with poultry meat

This recipe will require the housewife to tinker a little in the kitchen, but the result in the end will be beyond praise. For this dish, red poultry meat, such as boneless and skinless turkey thigh, is best suited.

Products:

• thigh fillet – about 350 g;
• dense large tomatoes - 6 - 8 pcs.;
• fresh mushrooms (champignons) – 250 g;
• table Provencal – 1 table. spoon;
• mozzarella – 250 g;
• salt, seasonings.

Process:

1. Cut the fillet into small pieces or grind using a blender.
2. Clean the champignons, cut them and fry them in a little oil. Send the meat there too.
3. Mix well, add salt and your favorite seasonings, and fry until done.
4. Transfer the minced meat to another bowl, let it cool, add a spoonful of mayonnaise and stir well.
5. Cut off the top of ripe “fleshy” tomatoes and carefully scoop out the pulp with a spoon, being careful not to damage the walls.
6. Fill each tomato with mushroom and meat mixture, place on a greased baking sheet, cover with a circle of mozzarella on top and bake at 160 degrees for 15 - 20 minutes.
7. As soon as the cheese is completely melted and the skin on the tomatoes wrinkles a little, take it out immediately; the stuffed tomatoes with poultry are ready.

Baked in a sleeve with potatoes

Many housewives love to cook in their sleeves. With this method, there is no need to dirty the dishes, everything is done quickly, and the food turns out more tasty - the juice and aroma of the food are hermetically protected and remain inside the dish. Turkey fillet baked with potatoes in the sleeve is no less successful.

Take:

• 1 kg turkey fillet;
• 1 kg of new potatoes;
• 2 onions;
• 1 carrot;
• 2 table. spoons of sour cream or mayonnaise;
• 1 teaspoon mustard (not very spicy);
• spices “For poultry”;
• vegetable oil - 2 tablespoons. spoons.

Process:

1. Wash the meat and cut into portions.
2. Peel the potatoes, wash them and cut them into large slices. Carrots - in cubes, onions - in rings.
3. Place everything in a bowl, pour in vegetable oil, add mayonnaise or sour cream, mustard, sprinkle with spices and mix.
4. Let soak for 30 to 40 minutes.
5. Place all the food in the sleeve, tighten it tightly on both sides, place it on a cold baking sheet and place it in a preheated oven.
6. Bake at 200 degrees for an hour.

Soup recipe

Poultry soup always turns out to be very satisfying and nutritious. If you want to slightly reduce the calorie content without compromising the energy value, then cook the first course from the most dietary part of the carcass, and replace the potatoes with celery root.

Ingredients for four servings of soup:

• turkey fillet – half a kilo;
• chicken noodles – 200 g;
• 100 g of fresh (or frozen) green peas;
• half a celery root;
• 1 carrot;
• fresh herbs, salt;
• olive oil for frying;
• filtered water – 2 l.

Process:

1. Fry turkey fillet cut into strips in olive oil.
2. Place the meat in a saucepan, add water and bring to a boil.
3. Peel the carrots and celery and cut into cubes.
4. Let the broth simmer for 20 minutes, add salt and add vegetables to the bowl. Boil for 5 – 7 minutes.
5. Now it's time for the noodles. Ideally, this should be homemade, but it can also be replaced with a purchased product. Place the pasta in the broth and simmer until done over very low heat with the lid closed.
6. It is customary to eat this soup from deep bowls, sprinkled with fresh chopped herbs on top.

Meat pie with turkey

Baking pies is labor-intensive and requires some cooking skills. If you are still new to the kitchen, but really want to please your loved ones with homemade baked goods, the easiest way is to make a jellied pie. The ingredients needed for it are the most common, and cooking is not at all difficult.

For the test:

• half a liter of kefir;
• faceted glass of flour;
• 2 raw eggs;
• granulated sugar – one teaspoon;
• a pinch of salt and baking powder.

For filling:

• boiled turkey fillet – 400 g;
• two boiled eggs;
• onion;
• a tablespoon of sour cream.
• seasonings, a little herbs.

Process:

1. First, prepare the filling - saute the onion in vegetable oil, add boiled fillet, disassembled into fibers or cut into small pieces.
2. Let the mixture cool and add finely chopped boiled eggs, chopped dill, seasonings and sour cream. Mix well.
3. For the dough, in a deep bowl, beat two raw eggs with salt and sugar, combine with kefir, add sifted flour and baking powder. The consistency should be like pancakes, so adjust the amount of flour until you get the “right” result.
4. Grease the sides and bottom of the pie pan and pour out some of the dough.
5. Place all the filling on top and fill with the remaining dough.
6. The oven must be preheated to a temperature of 180 - 190 degrees.
7. Place the pan in a hot oven and cook for about half an hour until a nice golden crust appears.
8. Wait until the pie cools down and you can start drinking tea.

Turkey fillet roll with herbs and garlic

Meat rolls were traditionally prepared for the holiday table, because their elegant appearance with various fillings is always a big hit with guests. There is no need to wait for the celebrations; prepare a turkey fillet roll with herbs and garlic, and your family will be in a festive mood.

Products:

• 1 kg breast fillet;
• fresh herbs – 1 bunch;
• 1 head of garlic;
• 100 g butter;
• 2 tablespoons of vegetable oil;
• salt pepper.

Process:

1. Cut a large piece of fillet so that you get a “canvas”. Beat a little, salt and pepper, cover with cling film and leave for half an hour.
2. Prepare the filling - finely chop the clean herbs, pass the garlic through a press, mix everything.
3. Place the filling on the meat, chop the butter and scatter the pieces over the entire surface.
4. Roll up the roll, grease with vegetable oil, wrap tightly in foil and place in an oven preheated to 200 degrees.
5. The roll is prepared for about an hour, depending on the power of your equipment, after which you need to turn off the heat and leave it inside for another 15 - 20 minutes.
6. Take out the finished product, remove the foil, cool and cut into even circles. This herbed turkey roulade is a great appetizer for any occasion.

Recipe for dietary dumplings

Anyone who adheres to proper nutrition and monitors their weight does not necessarily have to deny themselves everything and switch exclusively to plant-based and low-calorie foods. In fact, you can afford both kebab and dumplings, you just need to replace fatty pork with more dietary poultry meat.

For delicious dumplings you will need:

• minced turkey fillet – 300 g;
• raw onion – 1 pc.;
• flour – 500 g;
• egg – 1 pc.;
• water – 50 ml;
• salt, ground black pepper.

Process:

1. We prepare the dough in the traditional way - mix the sifted flour with the egg and water until a soft plastic mass is obtained. Wrap in film and place in the refrigerator for 15 – 20 minutes.
2. Mix the minced meat with finely chopped onion, salt and pepper.
3. Roll out the dough into a large layer about 2 - 3 mm thick and use an inverted glass to cut out circles in it.
4. Place the filling in the middle of each of them so that you can pinch the edges loosely. Connect the ends together - and you have a classic dumpling.
5. Boil the dumplings in salted water for 7-10 minutes until they all float to the surface.
6. Serve hot with sour cream and herbs.

White turkey meat is a hypoallergenic product, suitable for any age, and contains a lot of potassium, magnesium and phosphorus. Knowing our recipes for how to deliciously cook turkey fillet, you can always feed your loved ones not only satisfyingly and variedly, but also healthy.

Very convenient as a regular everyday meal.

I made more at once, and for several days my head doesn’t hurt about what to feed my family.

Any side dish is suitable, especially since the sauce obtained during stewing is perfectly suited to pouring over this side dish.

So nothing new, just good, solid home-cooked food that's really easy to make.

For the turkey stew you will need:

• Turkey meat. This is about 1.2 kg.
• Onion. 4 medium onions.
• Vegetable oil - approximately 50 ml (2-3 tablespoons).
• Butter. Gram 30-50.
• Black peppercorns. 1 teaspoon.
• Salt.
• Water. About 1 glass.

Cooking turkey stew.

Cut the turkey meat into small pieces. I usually buy turkey thigh fillet, no matter what dish I'm preparing, take the same one. I like thigh fillet because, unlike breasts, the meat on the thigh is softer, not as dry, and, in my opinion, more tasty.

So, if a dish implies freedom of choice, then in most cases I will take the meat from the thigh of the bird.

Let's move on to the bow. Since my family loves onions, I take more onions. In this case, it was quite possible to get by with 1 large or two small onions. I took 4 small ones.

We cut the onion in two ways. Cut half of it crosswise into fairly thin half rings. We cut the second half lengthwise into thin feathers.

Why these seemingly unnecessary complications? Feathered onions dissolve better in the sauce and add body to the sauce. The half rings will most likely remain and add texture to the finished dish.

Heat vegetable oil in a deep saucepan. Keep the heat under the saucepan on medium, you just need to heat the oil and not overheat it.

Immediately place the chopped turkey and onion in the heated oil. Add half a teaspoon of salt so that the ingredients give off their taste and smell better.

While stirring the contents of the saucepan, wait for the moisture formed by the turkey meat juice to evaporate, and when the moisture has evaporated, add all the black peppercorns to the saucepan.

Don't worry, the dish won't be spicy. But the aroma of black pepper will add flavor to the dish. You can add more black pepper, not a teaspoon, but a tablespoon.

In the same - national Norwegian dish, 2-3 tablespoons of black peppercorns are usually added. And you don’t feel any heat unless you chew a peppercorn.

Place a piece of butter in a saucepan, let the butter melt, and stir. Let the contents of the stewpan fry a little. Just a little bit, the meat until a light crispy crust appears, and the onion until it smells like fried onions.

The main thing is not to overcook it too much - the taste will deteriorate. The frying process had just begun, the fire was medium, I repeat, not strong - they stirred, waited for a minute and poured a glass or more of water into the saucepan. There should be enough water to almost cover the meat. Immediately use a spatula to scrape off from the bottom of the saucepan everything that has managed to lightly fry to the bottom. These fryings will contribute to improving the taste of the sauce.

What kind of water should I take - boiling water or cold?

I prefer it cold because the resulting sauce will taste better.

After pouring in the water, add a little more salt, bring the water to a boil and, reducing the heat to very low, just enough to maintain a light simmer, tightly close the saucepan with a lid and leave for at least 1 hour.

Sometimes we check to make sure all the moisture has not evaporated and, if necessary, add water little by little. In this case, it’s already hot.

In distant America, turkey is prepared in every home for Thanksgiving Day - the most important attribute of this holiday. Of course, this is a beautiful and impressive dish, with an equally wonderful taste. Today the culinary site invites you to cook turkey stew with us. Turkey is considered a dietary and low-calorie meat, which has very little cholesterol and fat. Minerals, proteins and vitamins - all this is found in turkey meat. Cooking turkey stew is very simple and easy, but it takes a lot of time to prepare. If you are determined to cook delicious dietary meat, then go ahead! Below you will find a detailed recipe with step-by-step photos of the preparation process.

Ingredients To prepare the turkey stew:

• turkey (carcass or fillet) - 500-800 g
• onions - 1-2 pcs.
• carrots - 1-2 pcs.
• salt, spices - to taste
• vegetable oil - for frying

Prepare the necessary ingredients.

Wash the turkey fillet, dry it and cut it into equal medium-sized pieces.

Pour a small amount of vegetable oil into a frying pan, heat it and place the turkey pieces.

Fry the meat over high heat for 2-3 minutes on each side (until golden brown).

Place the fried turkey pieces into the pan and season with salt and pepper to taste. Peel the onions and carrots, remove the seeds from the bell peppers. Cut the onion into small pieces, grate the carrots on a medium grater and place in the frying pan in which the meat was fried, add a little vegetable oil. Fry over medium heat for 2-3 minutes.

Cut the bell pepper into strips and add to the carrots, fried with onions, and fry, stirring, for 2-3 minutes.

Peel the tomatoes, cut them into cubes and place them in a frying pan with the fried vegetables.

Add salt and pepper to taste, fry for 5 minutes, stirring, over low heat.

Place the fried vegetables into the pan with the turkey pieces.

Pour in water, add sugar and herbes de Provence.

Bring water to a boil and simmer the turkey with vegetables over low heat, covered, for 30-40 minutes (until the meat is cooked).

Very tasty, juicy turkey fillet, stewed with vegetables, ready to be served hot with a side dish of your choice.

Bon appetit!

Fried turkey in a frying pan is an incredibly tasty and delicious dish; it is easy to prepare and at the same time can satisfy the gastronomic tastes of the most demanding gourmet. This food will be relevant with any side dish - be it potatoes, rice or buckwheat. The culmination of this gastronomic extravaganza can be a simple light vegetable salad and a glass of dry white wine. This dish can be consumed even by women on diets. How to deliciously cook the meat of this bird? This will be discussed in the article.

Benefits of Turkey Meat

It does not cause allergies, and the amount of vitamins it contains significantly exceeds the entire vitamin complex of chicken meat. And, of course, turkey protein is much easier to digest than chicken protein. There are many countries where turkey is the national bird and an indispensable attribute of the holiday table. Unfortunately, our housewives, due to a huge number of stereotypes, prefer other types of meat. Perhaps the only drawback when cooking turkey meat (although this is a controversial issue) is its large size. But this is more of a stage that needs to be overcome in order to prepare an appetizing dish, rather than a reason why you should give preference to another type of meat. Nowadays you can buy turkey in any supermarket, and related products can be found in the kitchen of any self-respecting housewife. turkeys are distinguished by their simplicity and unpretentiousness, they do not take much effort and time, and the resulting result will exceed the expectations of even the most demanding people!

Roast turkey in a frying pan

There are a large number of opinions that turkey meat is very dry, it is difficult to cook, and you cannot boast of a wide variety of dishes, and the result may be generally questionable. In fact, this is not so; if you have certain culinary skills and have a recipe in front of you, you can simply prepare a masterpiece.

First, it's best to roast the turkey on its own without adding any other ingredients. An exception to this rule would be recipes that require subsequent stewing. In this case, a crispy crust will not work, although the taste will be very pleasant and unforgettable.

It is preferable to buy the idea chilled, since otherwise its taste will not be so pronounced. And when defrosting, a significant amount of useful substances loses their properties. It is best to stew the turkey when its temperature is equal to room temperature, in which case the meat will not lose its juiciness. The heavier the turkey, the longer it will take to defrost. It is best to buy turkey two days before cooking; you must first rinse it under running water, wipe it dry outside and inside, cover it with foil and put it in the refrigerator. Since homemade turkey is quite fatty, it is not recommended to add oil (olive or sunflower) when cooking it. Each part of the carcass has its own cooking time: it is advisable to fry the turkey legs for 30 minutes, but the fillet will be ready for use in 20-25 minutes.

How to cook delicious turkey fillet

People on diets are recommended to eat turkey fillet, as it contains a small amount of calories. Now in stores you can buy various parts of the bird’s body separately. Therefore, it is not necessary to buy it entirely. Although turkey breast is not as juicy compared to other parts, this disadvantage is fully compensated by a more refined, sophisticated taste and the absence of extra calories. How to cook delicious turkey fillet?

Cut the breast into small pieces and simmer with any sauce or vegetables, add a little oriental spices, just a little, since the spice should emphasize the main taste of the dish, and not drown it out with its aroma. At the end of cooking, it is recommended to grate the cheese and sprinkle it on top of the turkey pieces.

Roast Turkey Recipe

Fried turkey, the recipe for which will be offered to you, will become a traditional dish on your table. So, sprinkle the meat with salt, put it in a frying pan, add sunflower or olive oil and fill it all with 250 ml of water. Then put everything in a slightly preheated oven. You need to fry the carcass for up to two hours, and do not forget to pour the resulting juice over the bird and turn it over. Fry the meat until golden brown on all sides. After two hours, remove the meat, remove the fat and add to 300 ml of broth, cook over low heat. Then drain the broth. We cut the carcass and fry it in a frying pan. Serve the meat with a side dish (potatoes, rice or buckwheat), garnished with branches of greenery, preferably parsley or lettuce.

Roasted turkey with sour cream

Required ingredients:

• poultry meat - 700 g;
• sour cream - 400 g;
• premium flour - 0.5 teaspoon;
• nutmeg - a pinch;
• vegetable oil - 2 tbsp. spoons;
• greens - at your discretion;
• salt and cinnamon - to taste.

Turkey fried in a frying pan with sour cream is prepared quickly and easily. So, take the bird fillet and wash it thoroughly under the tap. It is advisable to cut the meat into small pieces, add spices to taste. The fillet is placed in a preheated frying pan with vegetable oil. The meat should be fried until half cooked. Without wasting time, take another frying pan and put flour on it, where it should warm up for three minutes, then add about a glass of water mixed with sour cream. Mix the sauce with the meat and cook until done, this takes approximately 40 minutes. The top of the dish is sprinkled with finely chopped herbs. Fried turkey in a frying pan is ready. Can be served with rice or buckwheat.

Fried turkey pieces in a frying pan

Ingredients:

• turkey breast fillet - 500 g;
• oil - 70 ml;
• sour cream - 120 g;
• meat broth - one glass;
• onions - 2 pieces;
• garlic - 1 head;
• greens - optional;
• salt, aromatic herbs - to taste.

First you need to rinse the turkey under running water, then dry it with dry wipes. The fillet is skinned, and then washed and dried again. The meat is cut into large pieces. Heat a frying pan in vegetable oil and pour the chopped meat into it. Fry the meat until golden brown. Then add the onions (preferably chopped into half rings) and fry the dish for another 5 minutes. Add sour cream and meat broth. Spices and seasonings to taste. Simmer the turkey for another 15 minutes. The culmination of cooking is the addition of finely chopped garlic and fresh herbs. Fried turkey in a frying pan in pieces is ready! Can be served.

Fried turkey thigh in a frying pan

The following products should be prepared:

• turkey thigh - about 1 kilogram;
• onion - 3 pieces;
• ginger root;
• half a lemon;
• 1 head of garlic;
• 2-3 tablespoons of olive oil;
• mint of your choice;
• salt, pepper to taste

Remove the turkey meat from the bones and cut into small pieces. Take an onion and cut it into thick slices. Then take the lemon and grate it on a coarse grater, finely chop the garlic. Grind mint leaves. Next, place the turkey thigh in a frying pan heated in olive oil. Carefully fry the meat on all sides for 10 minutes. Next, take onion, garlic and mint leaves and add to the dish. Pour in 100 ml of water, stir and reduce heat. Simmer the turkey thigh over low heat for another 20 minutes. We take the prepared lemon zest and send it to our turkey, simmer the dish for another 15 minutes. Add a little salt and don’t forget about the pepper. Fry for another 5 minutes without a lid. Remove from heat, cover with a lid and let cool for 10 minutes. Turkey thigh fried (in a frying pan) is ready. Bon appetit!

Stewed turkey with vegetables

You should take the following products:

• turkey fillet - 500 grams;
• Ukrainian zucchini - 1 piece;
• sweet pepper - 3 pieces;
• tomatoes - 1 piece;
• carrot - 1 piece;
• onions - 2 pieces;
• head of garlic;
• olive oil - 3 tablespoons;
• salt and spices - to taste.

Rinse the turkey and dry it on all sides with a dry towel, cut into small cubes. Pour 2 teaspoons of olive oil into a heated frying pan and place the idea. Fry the meat over low heat (do not close the lid) for 10 minutes.

Then add the onion, pre-cut into half rings, and the carrots, grated on a coarse grater. Wash the tomatoes, put them in boiling water for 5 seconds, peel them and chop them finely. Remove the skin from the zucchini and cut into cubes; it is also recommended to cut the garlic into small pieces. Wash the bell pepper, peel it and cut it into half rings. Heat a frying pan, add vegetable oil, add onions, and after 5 minutes add carrots and peppers. Simmer for 2 minutes and add tomatoes and zucchini. Pour the stewed vegetables into the turkey meat, add salt and pepper, add garlic to taste and half a glass of boiling water. Simmer for 20 minutes covered.