Skіlki boil a small piece of turkey fillet. Hour of cooking turkeys with small pieces. How long to cook the turkey fillet until done? Recipes of savory herbs from boiled turkey meat. Boiled turkey with sauce

Indik tezh thinking, she drank it in the soup. So it seems folk wisdom. The turkey meat is not respected as a popular herb on our tables, but darma, even though it is low-calorie, more savory, juicy and brown product. Pochatkivtsy cooks are encouraged to see a cooking lesson. Pochnemo mi yogo z z'yasuvannya main food: How much to cook turkey fillet?.

Learn about Asian Cuisine

You can talk about the measles of turkey meat without any reason. Just briefly, then the filet is protected by a great amount of protein and phosphorus. And the axis of cholesterol in the turkey is practically non-existent. Obviously, the meat is easy to get hold of and does not fit on the sides and waist at a glance of zayvih centimeters.

The turkey fillets have been cooking for a long time, gentlemen, as they have learned to appreciate how meanness, and the relish of that meat. And the axis of culinary-pochatkіvtsі more and more often tsіkalyatsya, skіlki cook іndichka - fillets, breasts.

As you say, it is stated that the process of preparing you is in the middle of the day from one to the second year. Otzhe, you otrimali vіdpovіd on podannya, skіlki cook turkey fillet until ready. Naturally, everything is deposited in the form of parts of the carcass of a bird, as well as in the її vіku.

You can cook turkey fillets for forty pounds, but think about what the meat has been consumed on the store shelves, if the birds are able to grow their strength.

Best for children

It’s good for moms to know that eating a child is without a doubt connected with the health of the baby and the full development of the baby. Vіdvarene fillet іndichka fit to the savor of the rich child. Let's take some time to cook turkey fillet for a child. The fillet needs to be cooked for a second time, with only a small nuance. After forty hvilins, the meat is boiled, the broth is poured and the meat is poured clean water. We continue to cook the breast for 30-40 more quills.

Now you know how to cook turkey fillet for a child. It's true, not all little ones can have such a natural look. At їhnomu vіtsi smut, shob їzha looked at ease and brightly. From the turkey fillet, you can prepare fragrant meatballs, cutlets, pate or mashed potatoes for chicken.

First, friend, and compote?

This phrase from Leonid Gaidai's comedy has already become popular. Once in a while, it’s like hot air, we feel like a day. Every day a meal is not complete without first suffering. How about cooking turkey fillets for soup?

We will make the broth of the wiyshov rich and savory, and the turkey fillet will be juicy and soft, follow these rules:

• filet before cooking, defrost, wash and dry;
• shkir and pidshkirny fat is better than zrіzati zazdalegіd;
• water is brought to the boil and already in the viruyuchu homeland we lay the filet of turkey;
• aroma and original taste of cooked turkey to add cibula and carrots;
• schob broth adding garnish color, cibulina can not be cleaned in the form of lushpinnya, only after cooking it is necessary to take it out;
• the broth is prepared 1-1.5 years until the turkey breast is ready;
• from the broth it is necessary to know the pin, and after the preparation, to strain the yogo.

It's a small pleasure: you don't dare to drink the broth, don't hurry to have some yoga. Strain, pour into plastic containers and put away from refrigerator. Nadalі you can vikoristati such a broth for preparing a spicy sauce or a dietary first dish.

Dietika: eating right and tasty

Rest hour eat properlyі healthy image life of steel fashion trends. Competently eating - does not mean squeezing yourself into gastronomic satisfaction and savory capture. You can cook savory, fragrant, brown, smut, low-calorie pershu grass from turkey fillet.

Stock:

• 0.5 kg turkey fillet;
• 100 g vermicelli;
• 4-5 maps;
• 2 liters of water;
• a bunch of crop;
• 1 carrot;
• for the taste of strength and spices.

Cooking:

• The turkey fillet is defrosted, washed. The skin and fat from the fillet are better seen.
• At the pot, pour water and put it on the stove.
• We bring the water to a boil and add the turkey fillet.
• Kick, which is settled, is known by noise.
• Cook turkey fillet 40-60 quills until fully cooked. Like a carcass of a frail century, an hour of cooking a fillet can take 60-80 quills.

• While the broth is simmering, we can peel the potatoes and carrots.
• Vegetables are washed and shaken into cubes.
• Just like a fillet of turkey was cooked, put yogo on a plate and cool it down, and add potatoes to the broth.

• If you cook fillet okholone, narizaemo yogo and put it in a saucepan.

• Mayzhe naprikintsі dodamo in vermicelli soup. Too rich pasta bowls don't add it, because the soup can turn into porridge.
• Now the soup is salty and seasoned with spices and spices.
• Promitiy krip add and add to soup preparations.

Sandwich subtly savory with pate

From turkey fillet you can cook impersonal spicy, delicacy and savory herbs, for example, pates, cutlets and rolls, wedges, salads, appetizers, frying. This is by no means an exhaustive list of possible options for your home menu. For snacks, you can serve sandwiches with pate, prepared from boiled turkey fillet. You only need to learn the rules for cooking the breast, and the bottom pate is ready.

Stock:

• 0.6 kg turkey fillet;
• 2 cibulini;
• refined roslinna oliya;
• for the relish of strength and sumish peppers.

Cooking:

• You already know how to cook turkey fillets. Pіdgotuєmo yogo zazdalegіd that ostudim.
• Do not hurry to wiggle the broth, we can become lucky.

• We clean the qibul and shake it with cubes.
• In a frying pan, heated refined roslin olea and laid out a shredded cybula.

• We can't do without the help of kitchen gadgets. In a handy dish or a container, it is necessary to cook the turkey fillet, cut it in front into shmatki, and the cibulus, which is sautéed.

• Literally sprat hvilin - and the pate is ready. Finely refine the bird meat with the chibula with a clay blender.
• At this stage, the pate needs to be salted and seasoned with a lot of peppers.
• When the pate comes out dry, add some broth to the broth. Just do not overdo it, the pate is guilty of good smearing on bread and not rotting.

Fillet of turkey and beer: what's good?

Vіdvarena іndichka - zvichne that practical everyday dish. Add the taste of the breast and saturate it with a wonderful aroma, maybe beer sauce. Viide piquant that original strain.

Stock:

• 1 kg turkey fillet;
• 100 g olives;
• 400 ml of dark beer;
• 1 st. l. millet high-grade boroshn;
• vershkov butter - 50 g;
• strength, spices and greens - for relish.

Cooking:

1. Dotrimuyuchis all the rules, vіdvaryuєmo filet іdichki.
2. Cool yoga, and then we will be beautiful equal women.
3. At the frying pan we added vershkov oil|mastilo| Let's melt yoga.
4. Zmіshaєmo roztopuyu olіyu s prosіyanim boroshnoy.
5. Constantly pomishyuchi, lightly smear borosno. Vaughn can fill a golden veil.
6. Add dark beer to the frying pan, change the fire and prepare the sauce with a stretch of 5-7 strands.
7. Try the sauce for taste, dodamo strength, spices, spices and minced greens.
8. When the turkey fillet is cooked, it is poured with the prepared sauce and served to the table with your favorite garnish.

It’s good to go for eating children, keep quiet, who suffer from various allergies. Vono is first meat, with which it is recommended to know not, if it is necessary to know, how to cook a turkey for a child, in order to save all the brown elements.

So take the meat in your warehouse for a large amount of protein, which will infuse the growth of the child's body, as well as vitamins, phosphorus and more. Until then, the turkey will get a boost in immunity, so it is recommended that you try victorious. So, for a child, you can put out, bake, cook or steam. Cooked meat to add to the soup, roar from a new cutlet or meatballs. With this skin mother, it is not only the nobility who is to blame, it is the skill to cook the turkey, but it’s right to do it right.

For whom, boil the meat for a long time, pour out the broth, add the vegetables, fill it with new water and cook until the rest are ready. Eat vegetables and turkeys with a side combo, which energizes and improves health little people. Here is a reminder that children are not recommended to give broth until two years old, shards of wine are important even.

Considering how much it is necessary to prepare the broth (which is grown up), here it is necessary to indicate that the meat should be put in cold water and boil beer. Meat for other herbs is dipped in boiling water, covered with a lid and boiled on a small fire until the second year, with which you don’t know the broth. Here it is necessary to remember about those that m'yaso after cooking changes in obsyaz, shards from the new one are more than 30% in the broth.

Let's take a closer look at how and how to cook a turkey.

Qiu bird can be boiled as a whole, so I will cut it.

1. How to cook the turkey on top, put water at the boil and cook on medium heat for at least three years. At the process, add spices, carrots and cibula. The meat that has been cooked must be cooled down and cut into portions of shmatki.

2. For the turkey soup, it is necessary to trim the breast, back, wings and quilt. Pour shmatki with cold water and put it on a full fire for the second year. You can add a bay leaf, different roots and spices in the process of preparation.

If you look at it for a while, cook a turkey bought in a store, especially if it’s fillet, then it’s ready to be richly swedish. So, cook the fillet pivgodini. For this yogo, put cold water and boil the first five fifteen chills, after which you beat it. If you are left with fifteen quills before the end of cooking the soup, put the pieces of turkey back and cook for readyness.

Turkey meat is rich in amino acids, potassium, phosphorus and magnesium. It will help prevent anemia, increase the absorption of fats, carbohydrates and proteins, normalize the activity of the heart, stimulate brain activity. That is recommended to live the turkey at least three times a day.

In this rank, if it became possible to boil a turkey, you can cook savory that brown stravy z togo product, for example, "Indichka in French."

For whom you need one turkey, a splash of one hundred grams of honey, tops of butter, five hundred milligrams of consommé, two hundred grams of grapes and eight pieces of medlar, as well as sik from one lemon, shallot cibula, strong and pepper.

Nasampered, it is necessary to see the insides of birds and scald them. At the great dishes pour water, add a little salt and bring it to a boil. Put a turkey in there and cook in such a rank for the first time. From grapes they take a skin, wiymayut tassels and stuff a bird with it. At the leaves, the olive is melted and the shallot cibulus is languishing, after which the turkey is put there, watered with honey and smeared. Under the hour, consomme and wine are poured in, they are guilty of changing the two. The medlar is cleaned and laid out for twenty minutes before the end of the preparation of the strain. When the turkey is ready, it is put on the dish, when the sauce is removed, the juice of lemon, salt and pepper are added to it, and the birds are watered.

2 years ago

Leather culinary, maybe, offhand, you can say how to cook turkey breasts. Ale, few of us know that the process of preparing turkey fillet can be special and culinary tricks. In our article, it’s not enough to discuss the nuances, but let’s look at a few of the recipes.

Today, there are impersonal ways to cook turkeys: at the casserole on the stove, at the pressure cooker, steamer, multicooker. How much to cook turkey breast? The hour of preparation can be changed from 60 to 90 minutes.. All lie down in the form of brisket. Fillet part to cook trochs shvidshe, but all the same less than one year to cook її not recommended.

Rich gospodarkam, especially nedosvіdchenim, tsіkavo, skіlki cook turkey breast with small pieces. As soon as you cut the fillet gently, it will be ready in five years after boiling the broth. Otzhe, we told you, how to cook a turkey breast in a saucepan.

Important! The hour of drying follows the moment of boiling the broth. If you want to, we’ll cook the broth of viishov, then stew the brisket for at least 1.5-2 years on the minimum fire.

And the axle for children is cooked in a special way. To all mothers tsikavo, how to cook turkey breast for a child. Trivality її preparation by zahal to become close to one year Ale, cook the brisket in two stages. On the back of the head її cook pіvgodini after boiling the broth. Let's pour the broth, and pour the meat with purified or boiled water and after re-boiling, boil another 20-25 quills.

As if you had saved an hour, then before cooking, trim the brisket of the turkey. As fried shmatochki, then poultry meat is cooked better.

You can cook the turkey at the multicooker. Optimal mode- "Supi" or "Gasinnya". In the first year, the timer needs to be set for one year, and in the other - for 90 times.

Note! Modern multicookers are equipped with additional modes. You can choose them for the turkey brisket. Also, you can independently determine the temperature threshold.

The sirloin part of the turkey is often used for preparing dietary herbs. Take into account the fact that the warehouse of turkeys is rich in food cursive speeches, necessary for the normal functioning of the human body, this meat product is recommended to be included in the child's diet.

The most important thing is the cooked indica itself, as for the technology of cooking it is not necessary to blow the trigger. Tim is no less, he has a sprinkling of features, which are necessary to call when preparing this type of meat.

Skіlki cook?

On the hot hour The preparation of turkey fillet, yak, before speech, is a hypoallergenic product, two main factors are added: the rise of the meat shmatka and the particularity of the recipe, which vicorist. For the preparation of medium-sized turkey fillets, approximately thirty-five to forty quills are required. The hour necessary for boiling the water, do not enter before respect. Boil the great rosemary of the sirloin part of the bazhano for at least forty - fifty quills. When bazhanni prepare the first grass with indichati, it is recommended to cook the meat for a long time, not less than one year. As the turkey fillet is prepared for children, then it’s best to cook it for a second time.

Today, a part of the fillet of indica is practically available in any supermarket or on the market in two options. The first is characterized by the presence of a gray eye. It is worth mentioning about those that the fillet was prepared for the help of the bird's steg. It’s a good idea to talk about those that the fillet was taken from the turkey breast. Irrespective of those who are offended by the sight of the meat, one looks at the same, the hour for cooking is absolutely the same. Prote varto respect that for the first variant, taken from the steg of the bird, it is characteristic to make a specific relish. For lovers of chicken meat, the turkey itself was melodious to taste.

Note! For those who can’t cook indicatu in the past, and be afraid to sip the meat, digest the yogo, lower the undercooking, the shards in the first breath of the meat will be left with the lower and take it for relish.

After the end of the hour, given for cooking, it is necessary to take the turkey and pierce it with a fork, lightly pressing the boiled fillet. The appearance of the erysipelas juice means that it is necessary to additionally cook the meat with a dekilkoh khvilin. It is necessary to check the readiness of the great turkey with a path of deep penetration, the shards of the turkey are richer than fibrous chicken.

Correctly brew turkey fillet at home minds will help you with our recommendations. So that it was soft, it is necessary to cook it shortly, for example, at the pressure cooker. Vіdvarene m'yaso vengeance minimum quantity kcal - less than 130.

Cooking algorithm

Behind the great rahunka, the cooking of the fillet does not call for difficulties to instill in those who start knowledge of cooking. The turkey meat is often victorious as an independent herb, or for adding to salads, so you can cook the fillet in small containers. So, the algorithm for preparing the fillet part of the turkey looks like this.

• For the cob, place the meaty turkey shreds on the bottom of the pan, smearing them with such a rank, so that the stench does not lie tightly one to one. At times, you need to take dishes of a larger size. Bring the meat out of the pot and put the water on the stove to warm it up.
• To give the broth a taste and aroma, put three-chotiri peas of black zapashny pepper and a sprat of bay leaves near the pan.
• Dock, the water doesn’t boil anymore, at the same time, you wash the turkey under a cold stream of water. As if the indica was cool before freezing, it is recommended to defrost it in the refrigerator in advance. At any time, do not go for the help of a micro-furnace oven or hot water for defrosting. Irrespective of what is effective, the meat of the turkey after cooking will be hard and pronounced fibrous texture.

• Place the sirloin parts of the turkey in a bowl with dill and cover with a lid. If the water boils, you can open the lid.
• In order for the meat to cook well, it is necessary to change the tightness of the burner and deprive it of forty - sixty quills (fallow in the form of meat shmatkiv). If you want to prepare a salad for a friend, the recipe, which emphasizes the presence of turkey fillet, bazhano vicor, adjust the proportions: for 600-800 g, take no more than 2-2.5 liters of radin.

When preparing fillets for children, the same technology is used Ale, after forty hvilin after boiling, it is recommended to anger the homeland and fill in a new portion. Then it is necessary to boil the turkey for thirty or forty chills. So, as in the morning of the swine birds, they sometimes go for additional antibiotics, as they allow to protect the creature from being ill on various infections, re-deployment with the introduction of meat. Tse give to the brave father insinuation, scho in the body of a child not to squander shkіdlі speech.

Irrespective of those that indi- vidual meat is not a “viable” meat product, in Russian cuisine it is rare to finish it. Culinaries-pochatkivtsi will be afraid to take on the preparation of recipes that include a Danish product, but there is no doubt that a turkey is very foldable in cooking. However, there are some recommendations, if there are any pretrial filet part of the bird, it is guaranteed to see savory and brown.

• First proceed before cooking, it is recommended to take fat prosciutto from the meat. Tse allow the broth not to take in the fat and to be light and appetizing for relish.

• For the sake of keeping the sap of birds as much as possible, it is recommended to pour boiling water over the meat product from the skin side before cooking. It is necessary for the closing of the feast, through which the juices come out, the meat is dry in texture.
• If you have to stand in front of the cook to prepare an aesthetically beautiful broth, for example, for serving the first season in restaurants, then when cooking the fillet, you can add a small cibulin and її lushpinnya.

• After the completion of the wedding meat products Bazhano do not make the broth angry, like viyshov, but pour it into an okrema container and place it in the freezer. If necessary, yogo can be beaten to make a sauce (for example, a traditional curry) or a meat soup.

If the meat turned out to be harsh in texture, then the situation can be corrected with a path of yogo smearing for an additional dewy unrefined olive. Lubricated turkey fillet miraculously served as an ingredient in a dietary vegetable salad.

Appetizing recipes

Boiled turkey miraculously combines with some kind of hospitable sauce, tomato paste and Italian herbs. This meat product will become a miraculous color of lettuce, not adding to the warehouse of calories. Lower hover best appetizing recipes with dietary turkey meat.

Salad "Marseille"

For cooking Christmas salad under the name "Marseille" it is necessary to take:

• 200 g of boiled fillet;
• 100 g of carrots in Korean;
• 60 g of any sir;
• two chicken eggs;
• 80 g dried fruits.

To add piquancy to the dish, you can additionally speed it up with such ingredients, like walnut peas, fresh parsley, chasnik, low-fat mayonnaise

For the cob, it is necessary to shake the loin part of the turkey into cubes of medium size. Those same traces of dried fruits. Then we need a little bit of pea hairs, after which we brush them in a frying pan with a small amount of oil. After three-chotiri hvilini, it is necessary to add carrots in Korean and a small amount of water. Leave out the ingredients by pulling on the coming 5-6 whips.

Tim an hour sir bazhano grate on a dry third and add details for the help of a special pastoral clove and mayonnaise. Chicken squirrels stagger on fritters. The final stage of preparing the Italian salad is adding the ingredients to the final sequence: dried fruits, turkey fillet, slathered with carrot peas, shavings of sirn, squirrels. The top of the straw is adorned with chicken zhovt, dried fruits and parsley.

avocado salad

One more beautiful dietary herbє salad with avocado and turkey.

Ingredients:

• 200 g fillet;
• one avocado;
• 4 spoons of dewy olії;
• one green apple;
• green salad.

Nasampered, lettuce leaves need to be kindly washed and dried. Let's cut a small scale on the plate. Avocados are peeled like a skin and like an apple, cut into cubes of medium size. Those same fight and with the fillet part of the turkey. Mustard ingredients are placed on a deep plate and gently mixed.

Otrimany salad is dressed for additional salt, olive oil and black pepper (for bazhanny). For the preparation of this dietary and appetizing salad, it takes no more than ten - fifteen khvilin, so do not take an hour to respect, introductions to the preparation of the sirloin part of the turkey. Varto designate, which is practical for dressing any salad, which includes turkey meat, you can vicorate syria and tomato sauce.

Recipe for a dietary salad with turkey in the next video.

Turkey meat is brought to the fresh sight of meat through low cost in her fat, after which it is necessary to remember what yoga should be cooked correctly - so that it was lower and softer. In this article, it is told about those, more than an hour and how it is necessary to cook turkey meat, so that a hard dish does not come out.

Skilki and how to cook?

Trivality of turkey meat to lay down in the form of a farther product - you need meat for garnish, soups, salads or other herbs. Also, on the durability of similar thermal processing, add the dimensions of the pieces of meat and those, like a part of the carcass is prepared.

How do you cook jelly and soup, cook meat for at least 2 years- Then the grass will be savory. For these herbs, choose shmatki meat with a shkirkoy. When cooking in the country, put the pieces of carrots, celery and ripchasta cibulya, but the best thing is to do it a year before the preparation process is started.

Likewise, indichata is recognized for vikoristannya in salad, smear її on the cob on the olії until a thin moose is eaten.

For the preparation of the first herbs, the meat is poured with chilled water, for others - with dill.

The fillet part is cooked until ready, with a stretch of 30-40 quills.

For cooking stegon and gomilok birds, you will have to spend about a year.

If you cook the carcass of a bird, you will need 2-3 years to milk it for a long time. In times of trivality, it is possible to deposit more of the dimensions of the turkey.

If you see a turkey cut into shmatki, you will need to sew only 40-45 strands.

For children, especially small ones, we recommend this brewing scheme: first spring the meat is boiled near the water, then the broth is wilted, and the product is poured with fresh water and boiled with a stretch of 60 strands.

Frozen meat before cooking must be thawed with a natural way.

It is necessary to take the indica in brackish water.

At the process of cooking, follow the equal water - the homeland is guilty of grabbing the meat again.

Also, for cooking birds, you can use a double boiler or a slow cooker.

Recipes

The axis of sprat methods for preparing boiled turkey meat.

simple recipe

You need:

• 1 bird carcass (about 1-1.2 kg per carcass);
• 200 g carrots;
• a couple of parsley roots;
• 1-2 cibulini;
• a trifle of salt and fresh greens.

Cooking process.

1. Vipatraite the bird, shake all the undesirable parts and rinse with running water.
2. Put a pot of water on the fire, salt it and lower the bird from it. I’ll cook until I’m ready to drink.
3. While the turkey is cooking, clean the cibula and carrots, rinse them and the parsley root. Cut the cibula, cut the root with bars. Spread on a frying pan with oil on the head of the cibula until it turns golden, then add the carrot and parsley.
4. Add the vegetables to the pan with meat and continue cooking.

When the turkey is cooked, take the bird out of the broth, divide it into portions and arrange it on plates. Add boiled vegetables to the meat, three pieces of broth and decorate with trimmed greens. As a side dish, you can serve vegetables. In the same way, in a similar way, meat can be beaten in various salads.

Brewed meat with mushroom sauce

You need the following products:

• 1 kg of indica;
• 2 cibulini;
• 1 carrot;
• trohi of salt and black (storage) pepper;
• 150 g mushrooms (fresh);
• 70 ml of white wine.

Pokrokovy algorithm of preparation.

1. Clean and wash the vegetables, cut one cibulina with great shmoma, and carrot with circles.
2. Rinse the meat, dry it and make it fresh enough.
3. Put the cut meat and vegetables near the pan, add a bay leaf, pour it with dill and cook about 60 quills.
4. Give a friend a cibulinka with pivkiltsy, wash the mushrooms, dry it and cut it with straws.
5. Store the cibula and mushrooms in a clean container for brewing.
6. Vityagnіt vіdvarene m'yaso, vіdkladіt on the dish. Pour two flasks of broth into a bowl of mushrooms and put on fire. Cook for a long time, for example, add salt and pour in the wine. Turn off the stove and sip until the sauce is trochi ocholone. After that, zavantazhte yogo in a blender and refine.
7. Pour over the skewers of meat with hot sumish and serve on the table. You can decorate with finely chopped fresh greenery.

Soup with turkey and lokshina meat

For new you need:

• 250 g loin of a turkey;
• 2 cibulini;
• 1 carrot;
• 3-4 chastochki to the watchmaker;
• a pair of celeri stems;
• 1.2 l chicken broth;
• trohi of salt and crushed black pepper;
• 100 g lokshini;
• repeat tablespoons of soy sauce;
• 1 leaf of laurel;
• trochs of sonyashnikova olії.

Cooking.

1. Peel the vegetables, rinse and cut the carrots with straws, and the cibula with pivkiltsy.
2. Put a saucepan of great size on the stove, increase it to a minimum and pour a small amount of oil into it. Put the shredded vegetables into the pan and sweat three.
3. Cover the clockwork with plates and put yogo to the vegetables. Lubricate everything with about 5 quills.
4. Divide the celery into small pieces and add to the saucepan. Salt and pepper the vegetables.
5. Extinguish the vegetable sum more khvilini 3-4. Then pour in the broth and add the soy sauce. Bring to a boil and throw lokshina and a leaf of laurel. How to boil, change the gas and cook 5 more chills.
6. Rinse the m'yakush, dry it and dry it. Throw into the soup and cook 10 more khvilin. Before serving on the table, add a few minced green crops.

Dip the meat before cooking at the okrip - then it’s time to close and the meat will be juiced.

Just before cooking, cut the meat into pieces, cut it across the meat fibers. Otherwise, we repeat the meat.

The broth, which is left after the bird's brew, pour into containers and freeze - it can be used for different sauces, soups and fillings.

A set of seasonings for chicken or other meat is wonderfully pіdіyde і to іndichati.

Even though you are not impressed with the high quality of the meat product, cook the turkey using the evil method. For whom, bring the water with the bird to a boil, cook 10-15 quills, then pour the water and pour the meat with a fresh portion of the radish. And then - for the recipe.

You can put promita in the broth, but not cleaned cibula. Lushpayka to add a beautiful golden color to the broth and color the yogo relish.

If the turkey is brewing, do not take it out of the country. Be patient for a year, so the meat will become richly soft and juicy.

For cooking meat, you can take milk, not water, even if the turkey is too low.

For the preparation of the least high-calorie boiled meat, before cooking, remove the skin and fat.

As soon as you started to cook the turkey, and it turned out to be zhorstkoy, don’t get embarrassed - cut the meat into shmatki and troch brush the yogo on the olive, and then cook a salad with it.

One s the best way cook boiled turkey marvel at the video below.