The traditional way to serve the dish is baked in the oven as a roast. No less popular, however, is a stew braised in a saucepan or a slow cooker. Turkey with potatoes fried in a pan also comes out quite well. In every case, you decide how to prepare the meat: take the whole carcass (for baking) and stuff it, cut it into bone-in pieces, or take only the fillet parts.
The five most commonly used ingredients in turkey and potato recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Turkey | 161 | 20 | 8 | 0.5 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Turkey Fillet | 84 | 19.2 | 0.7 | 0 |
In pots the dish is made more simply and quickly: all the products are placed inside. In addition to the main ones, these are: onion, carrot, garlic, bell pepper, mushrooms — it is all variable. Add a little water or broth. Sour cream or cream can soften the taste of the gravy. Tomato paste will do too. The surface can be covered with a rolled-out sheet of dough.
But if you do not spare the time and fry the products first, it will turn out twice as delicious.
In a sauté pan the cooking is almost the same. Except that it is better to make sure the turkey is browned. The potatoes and other vegetables too.
The five fastest turkey and potato recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Peasant's soup | 40 min | 77 | +45 |
| Turkey soup with vegetables | 45 min | 35 | +21 |
| Turkey Meatball Soup | 45 min | 44 | +46 |
| Turkey soup with potatoes | 45 min | 33 | +178 |
| Turkey soup with green peas | 45 min | 40 | +16 |
If you are unlucky and end up with a tough turkey, it can easily be fixed. Just boil it until half done before frying. Or marinate it in a light marinade, one that does not strongly affect the flavors. Any dairy products will do: kefir, fermented baked milk, sour cream, cream, milk. The meat should sit in them for at least a couple of hours.
If you are not afraid of experiments, soak the turkey for an hour in dry white wine. The result will definitely please you.
You can pour in a shot of vodka while stewing — it will evaporate completely, but the bird will turn out more tender.