The list of benefits of turkey meat is long. Making turkey in a tandoor is Nutritionists praise it for its nutritional value – lean meat and richness in minerals and vitamins. Chefs value turkey for making dishes in a myriad of flavors. However, turkey meat is quite demanding – it’s easy to dry out, especially the breast. How to bake and roast a turkey to keep it juicy?
Features of Turkey Meat
The number of dishes that can be made with turkey is impressive. Turkey meat is striking in its variety. Many flavors can be found in one carcass. The turkey can be served roasted, baked,tandoor or boiled.
The most exquisite dishes and recipes for turkey in a tandoor are from the breast. Sliced into thin slices, seasoned with garlic, lemon juice, salt, and tandoor-fried breast is recognized by gourmets all over the world as one of the best dishes! Such a high position in the culinary ranking is surprising, because the competing dishes are much more refined, and their preparation (with refined ingredients) is difficult.
The list of benefits of turkey meat is long:
it has a high nutritional value, is relatively low in calories, and at the same time satisfying, tasty, inexpensive, and easy to prepare. In the dietary ranking, turkey undeniably wins among other types of meat, including the popular chicken.
Turkey breast (skinless) is the leanest meat and at the same time a good source of niacin, selenium, vitamins B6 and B12, and zinc. Recently, it has been shown that vitamin B6 deficiency can effectively inhibit weight loss, and selenium is involved in the metabolism of thyroid hormones responsible for metabolic rate. Therefore, in most weight-loss diets, only turkey breast is recommended.
A 200-gram turkey chop contains only 160 calories. In the same chicken cutlet there are more than 200 kcal, and in pork – 260 kcal. Turkey meat has much less cholesterol than other meats.
Zinc and B vitamins, a large amount of which are found in meat and are well absorbe, have a great effect on the elasticity of the skin and the condition of the hair. Teenagers with frequent juvenile acne should eat turkey meat up to 3 times a week. The vitamins and minerals it contains, including zinc, can be an effective remedy for this ailment.
health benefits of turkey in a tandoor
There are no doubts about the health benefits of turkey, but what about the taste? Some fear that the meat will be dry and not very appetizing after cooking. To prevent this from happening, you should use marinades based on olive oil and your favorite herbs and spices. You can, for example, bake the breast in your sleeve to make it juicier. You can also bet on other parts of the turkey. Turkey thigh meat is slightly fatter than chicken breast, but it has more protein. And the taste is much better!
Does turkey lose vitamins and minerals when cooked in the tandoor? Heat treatment does not reduce the number of nutrients too much. It is important that the meat is not soak in water before cooking, as this is where the greatest loss of nutrients occurs. This rule applies to all types of meat.
Before buying a turkey, pay attention to the color and smell of the meat. Choose meat from trusted sellers – it will not only taste better but also be healthier. And there is no risk that a stale turkey, for example, will cause food poisoning. What kind of turkey marinade in a tandoor to cook? In the meantime, you will think and choose, we recommend buying a tandoor from the manufacturer right now!
Tips for choosing a marinade
Roasted turkey breast is a great option for dinner. Turkey meat is lean, relatively low in calories and has an excellent delicate taste. And if you make a good marinade, the food will be delicious. Find out which turkey marinade tastes best. Here are three of the best recipes!
Grilled turkey marinated – tender and quick bird
Today I invite you to taste grilled turkey in yogurt marinade, seasoned with herbs. The dish turns out to be tasty, healthy, and incredibly easy to prepare.
Recommended for meat lovers and anyone looking for quick solutions in the kitchen. I love fried turkey, especially since it can be added to a sandwich or salad. When I have a headache and do not have enough time, this recipe saves me.
turkey breast 400 g;
4 tablespoons of natural yogurt;
½ lemon juice;
a teaspoon of red pepper;
a teaspoon of thyme;
salt and pepper.
Wash the turkey, pat dry with a paper towel, and cut into smaller pieces. Prepare the marinade from the remaining ingredients and put the meat in it. Mix everything thoroughly and leave in the refrigerator for an hour.
Then fry the meat in the tandoor on the wire rack or you can use the tandoor skewer. Marinated grilled turkey goes well with buckwheat and green beans, which I recommend sprinkling with fried sesame seeds.
Is it true that the recipe is simple? What kind of turkey do you like best?
Turkey in aromatic grilled sauce
turkey breast: 1 piece;
garlic: 3 cloves;
olive oil: 4 tablespoons;
balsamic oil: 1 tablespoon;
soy sauce: 1 teaspoon;
pepper, salt: 1 pinch;
powdered pepper: 1 teaspoon;
marjoram, thyme: 1 teaspoon.
Prepare the marinade: in a bowl, combine the butter, crushed garlic, salt, pepper, ground pepper, herbs, balsamic vinegar, and soy sauce.
Cut the meat across the grain. Then gently (not very thinly) break them with a pestle, but cover with foil so as not to damage the structure of the meat. Pour the marinade over the chops and set aside for at least 1 hour. Fry the finish turkey cutlets in a tandoor on a wire rack on both sides until they are lightly browned (about 5-7 minutes on each side).
Grilled turkey in a tandoor skewers
500 g of turkey meat;
150 g natural yogurt, 1.5%;
1 teaspoon harissa
Stir the yogurt and harissa well. Dose the harissa to taste, it’s spicy! Dice the turkey and mix with the yogurt mixture. Transfer to a freezer bag and marinate for several hours or overnight. Knead more often so that the kefir and meat mix well.
Put the meat on a skewer and fry on a hot tandoor for 10 minutes. Salt to taste before or after frying. Cooking time depends on the thickness of the meat and the temperature of the grill.
Delicious side dish
Pilaf is a dish with a long history and a special recipe for cooking. It is ideal for tandoor cooking. Our recipe will allow you to cook rice that will feed and delight everyone.
Ingredients (about 8 servings):
600 g long-grain rice;
500 g carrots (3 large carrots);
270 g onions (3 medium) + 1 small onion;
1-2 heads of garlic;
100 g butter or lard;
a mixture of spices (1 teaspoon ground cumin (can be rubbed with your hands or in a mortar), ½ teaspoon ground cumin, 1 teaspoon ground coriander, 2 tablespoons dried barberry, 1/3 teaspoon hot pepper, 1/3 teaspoon black pepper);
18 grams (about 1.5 teaspoons) salt
about 780 ml. water;
1 hot pepper pod (only if someone likes hot).
cast iron boiler cauldron (capacity 8 liters);
a stand for a cauldron for a tandoor;
dry opal wood;
knife, cutting board;
wide kitchen bowl (for rinsing and soaking rice);
a large plate (for serving pilaf to the table).
kitchen scales (optional). Additional convenience, so as not to measure the goods by eye.
The main secret of pilaf is the way it is cooked. First, vegetables are prepared, fried in oil with spices and broth. The ingredients are quickly fried, so you need to stir them all the time with a slotted spoon. Then a layer of rice is added. When stewing, the rice should remain a separate layer. Ideally, fully cooked pilaf should take up no more than 2/3 of the volume.
Rinse the rice 5-7 times and refill it with cold water. Cut the onion into half rings, peel the small onion, but do not cut it, use the oil temperature indicator. Cut the carrots with a well-sharpened knife into 4-5 cm thick sticks. Carrots on pilaf are never grated. Young early carrots should not be used, ordinary “old” carrots are better (they contain less water). The garlic only needs to be cleaned of external dry scales, but so that the garlic head does not fall apart.
To get a light pilaf, you need to choose the right water and rice. Remember that rice absorbs some of the water during soaking. We don’t like an oily pilaf, so try to use as little oil as possible. It is very important to add enough oil so that the pilaf is not too dry and greasy.
Spices enrich the aroma of pilaf. Barberry imparts a characteristic sourness. The most important ingredient is cumin (aka cumin or cumin); without it, real pilaf will not work.
We light the fire, put the cauldron in the oven, pour in the oil, throw in a small onion. After a while, the surface of the onion will turn brown with bubbles. This means that the oil temperature has reached the correct level. We take out and discard the onion. Then add the chopped onion and fry until tender. After that, the onion will almost melt. At this moment we fall asleep carrots. The carrots will take half the time at first, but they will quickly soften and take root. Add spices and salt. Mix thoroughly all the time. We run a little, let the spices open up. Pour water, the fire must be strong so that the liquid boils quickly. Try the broth and salt if necessary – it should be too salty, some of the salt will go into the rice.
Serving Pilaf to the table
Drain the rice thoroughly and transfer it to a cauldron. Using a slotted spoon, begin to gently smooth the rice, evenly leveling the rice layer over the entire surface, but under no circumstances stir it completely. The rice layer is cover with water about 2 cm. Place the garlic heads inside so that they are completely covered with the rice.
Rice absorbs water quickly. The fire by this time will be slightly above the minimum. When the broth falls just below the level of the rice, pushing the spoon away from the walls, we are force to collect the top layer of rice, creating a mound.
We cover the cauldron with a lid. During this time, the rice will increase in volume, it will absorb almost all of the broth. Use a slotted spoon to move the rice away from the wall and see if there is broth on the bottom. Try the rice, it should be done.
Cover the sermon with a lid and set it aside from the fire, give it 10-15 minutes to “reach out”. Open the lid and now stir the pilaf. Put it on a large round dish to make a beautiful mound. Put the heads of garlic on top. It looks very impressive. The scent spreads throughout the area … Do not hesitate! Serving the dish to the table for family and guests! Bon Appetit!
Whole foil-wrapped chips recipe
If you want tandoor potatoes to bake faster, you can pre-cook them in salted water. It only takes 10 minutes. They should then grill for 20 minutes.
6 potatoes of the same size;
6 teaspoons of butter;
salt and pepper for flavor.
Wash the potato tubers and prick several places with a fork. Lubricate the leather with butter, wrap in aluminum foil, and layout on whatnot. Bake for 45-50 minutes, until potatoes are tender. Halve the baked potatoes and serve, sprinkle with salt and garlic or yogurt sauce.
Professional advice for turkey in a tandoor
Turkey is a meat that is easy to cook. It can be quickly heat treat without a lengthy preparation process, that is, etching or softening the structure of muscle fibers by tapping. This is due to the fine-grain structure and low connective tissue content, especially in the pectoral muscles.
Turkey meat must be subject to short-term heat treatment at very high temperatures (quick frying or roasting) or long-term cooking at 65–70 ° C in a tightly closed bag (sous-vide method).
Cooking for too long during normal cooking or braising and too high a baking or frying temperature for too long can lead to severe muscle contraction and a huge loss of meat juice. This makes the meat dry and tasteless. Short pretreatment and short cooking times make this product quick and easy to prepare.
Even in the absence of experience and culinary skills, preparing a dish based on turkey meat is not difficult. Cut the meat into cubes. For lovers of minced meat dishes, the chef suggests: minced turkey is also suitable for making cutlets, meatballs. The protein of turkey meat is characterize by high water absorption, therefore the addition of chill water during the grinding process allows you to get a dish with increased juiciness. I recommend using this culinary trick in the kitchen every day.