Composition / ingredients
Step-by-step cooking
Step 1:
How to make turkey fillet in soy sauce in the oven? Prepare the necessary products. I have a breast fillet, a turkey thigh fillet will do just fine. Olive oil can be replaced with any odorless vegetable oil.
Step 2:
Wash the turkey fillet, dry it well. Cut the fillet into portions of the desired size.
Step 3:
Beat each piece of fillet lightly with a hammer on both sides to soften the meat fibers.
Step 4:
Prepare the marinade. Wash the orange, dry it. Squeeze the juice from half of the fruit. You will need 50 ml of orange juice.
Step 5:
Combine soy sauce, orange juice, ginger and paprika in a suitable bowl. Mix well. If salt is not enough for your taste, add a pinch, no more. Keep in mind that soy sauce already contains salt. I didn't add salt.
Step 6:
For marinating fillets, choose a suitable size container. Put the turkey pieces in it, pour the prepared marinade. It is desirable that the marinade almost completely covers the meat, so it will be marinated more evenly. Leave the fillets for 30-40 minutes. If the pieces are not completely covered, turn them over a couple of times during pickling.
Step 7:
Put the meat from the marinade on a plate to drain the liquid. Heat the olive oil in a frying pan. How to check if the oil has warmed up well enough? Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process. Fry the fillets on a moderately high heat until golden brown. This will ensure the preservation of meat juice inside the piece, and the finished meat will turn out juicy.
Step 8:
Flip the fillet to the other side and fry until browned.
Step 9:
Transfer the fillet pieces to a baking dish. Pour a spoonful of marinade on each piece.
Step 10:
Cut the remaining orange into circles or semicircles.
Step 11:
Put the orange slices on the fillet.
Step 12:
Bake the turkey pieces in a preheated 180C oven for 30 minutes. The cooking time may differ from the specified one. Focus on the features of your oven. At the beginning of baking, you can cover the mold with foil. In the middle of cooking, remove the foil, pour the remaining marinade over the pieces as they evaporate.
Step 13:
Serve turkey fillet with any side dish or with fresh vegetables. Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Soy sauce - 51 kcal/100g
- Oranges - 36 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Turkey fillet - 84 kcal/100g
- Ginger Powder - 335 kcal/100g
