The traditional serving of the dish is baked in the oven in the form of a roast. Stew, stewed in a saucepan or a slow cooker, is no less popular, however. Pan-fried turkey with potatoes also comes out very well. In all cases, you choose how to process the meat: take the whole carcass (for baking) and stuff it, cut into pieces with bones or take only the loin 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 prepared easier and faster: all the products are put inside. In addition to the main ones, these are: onions, carrots, garlic, bell peppers, mushrooms, everything is variable. Add a little water or broth. Sour cream or cream can soften the taste of gravy. Tomato paste will do too. The surface can be covered with a rolled-out layer of dough.
But if you take the time and pre-fry the products, it will turn out doubly delicious.
In a saucepan, the cooking is almost the same. Except that it is better to roast the turkey by all means. 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're unlucky and you get a tough turkey, it can be easily fixed. Just boil it until it's half cooked before frying. Or marinate in a light marinade, one that does not greatly affect the flavors. Any dairy products will do: kefir, fermented baked milk, sour cream, cream, milk. The meat should lie 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 a glass of vodka when stewing - it will evaporate completely, but the bird will turn out to be more tender.