This time we cooked a 7 kg turkey. After washing the carcass and making cuts on the breast and legs, I trimmed it from the bones and it turned out to be 5 kg of meat. Half will be used for dumplings, and the other part I used for cutlets.
Now let's prepare the onions and garlic. I like more: I peeled 5 heads of onion and 2 heads of garlic, soaked 4 pieces of bread in milk, cooked 2 eggs, salt, ground black pepper and ground allspice.
Grind the meat, onion, garlic in a meat grinder, add salt, black and allspice, eggs, bread and a little milk in which the bread was soaked, and mix it all well. We form cutlets, roll them in breadcrumbs, and fry in vegetable oil on both sides until golden brown.
Fry for about 5 minutes on one side and five minutes on the other. Place the turkey cutlets in a saucepan, add a little water and simmer for 10-15 minutes over low heat. The smell in the kitchen is amazing, and the cutlets are so delicious! Friends, try these homemade turkey cutlets and you will definitely want to cook them many more times! This is simply fantastic!
They are perfect not only for adults, but also for small children, since turkey meat is a very dietary product.
Moreover, poultry cutlets, for example, are more tender than meat cutlets, especially if they are made not from mixed minced meat, but, for example, from pure minced meat.
Soak the bread in milk or cold water. Soaking the bread in water makes the cutlets more fluffy. Whether or not to cut the crusts off the bread is up to you to decide. I personally like it when a cutlet contains a piece of bread crust that is denser than the whole cutlet.
As for turkey meat, it is best to take thigh fillet, as it is more juicy than breast fillet.
Let's skip turkey meat through a meat grinder. If you want very tender cutlets, almost like a soufflé, then skip it twice. Also, in this case, we also pass the onion and soaked and squeezed bread through a meat grinder, after which we proceed to the frying stage.
If your onion went through a meat grinder, or, as is often done, was grated on a fine grater, then the minced meat cannot withstand long-term storage. Ground onions quickly oxidize and begin to sour, even in the refrigerator.
I like cutlets richer in texture, so I cut the onion into very small cubes.
Place the prepared food in a convenient wide bowl. ground turkey, egg, bread squeezed out of excess moisture and chopped onion.
Salt and pepper to taste.
Mix the minced meat very thoroughly. It’s best to do this not with a fork or spoon, but with your hand; it’s not without reason that they say: “The stuffing loves the hands.”
Knead the pieces of bread, especially the crusts, with your fingers.
Heat the oil in a wide, thick-bottomed frying pan. The tastiest thing is to use butter as the main oil and add a little vegetable oil to it.
Butter will give its taste to the cutlets, and vegetable oil will prevent the butter from burning.
The minced meat turns out to be quite soft, so it’s most convenient to put it in a frying pan using a tablespoon.
Place the cutlets in the heated oil with a tablespoon, it is advisable to leave some space between them.
The oil must be hot so that the cutlets immediately begin to fry and a fried crust forms on them, which will prevent the juice from leaking out.
At the same time, the fire under the frying pan should not be very strong so that turkey cutlets didn't start burning right away.
Fry the cutlets until they are golden brown on one side, then turn them over and continue to fry until they are golden brown on the other side.
Then reduce the heat under the frying pan and, closing the lid, cook the cutlets over very low heat until fully cooked. During the frying process, turn the cutlets over again so that the minced meat inside is also properly cooked.
Each of us probably has not one or two, but several truly favorite dishes that always make us happy. But what if you prepare them a little differently, for example, make turkey cutlets with semolina, not simple beef cutlets, but poultry cutlets with the addition of cereal. This will make the consistency of the minced meat airy, add satiety to the dish, and the taste will become even more delicate thanks to the semolina.
Delicious minced turkey cutlets are obtained not only by adding semolina. To add expressiveness to dry meat, you can add the following ingredients to the minced meat.
If you don’t want to feel the parsley stalks in the cutlets, chop them as best as possible, preferably using a blender rather than a knife.
The butter should be melted, since liquid oil will better saturate the meat, and the cream can be poured immediately at the rate of 3 tbsp per 400 g of minced meat.
If desired, you can add both, focusing on consistency.
This will not only add juiciness, but also add flavor! The taste will change quite significantly and the cutlets will become almost meaty.
80 - 100 g of lard per 500 g of minced meat should be passed through a meat grinder or ground well in a blender.
If desired, cutlets according to any of the recipes below can be baked in the oven. To do this, grease a baking sheet with oil or cover it with baking paper and lay out the formed cutlets. Cook them at 200°C for 25 - 30 minutes, depending on their size and oven.
If it seems that the top is sticking too tightly, move the baking sheet to another level or cover it on top with a lid or foil. It can be removed 4 - 5 minutes before the end of cooking.
Now that we already know some of the subtleties, let's start making turkey cutlets! First, let's make them according to the basic recipe.
*Secrets of the Cook
If you cover them with a lid, it is better to do it at the very beginning, when the first side is being prepared. Otherwise, under the influence of condensation, the other side will become soggy, and we all love a delicious crust!
Serve the cutlets hot with mashed potatoes, herbs and salad. Bon appetit!
As you can see, there are no additional ingredients in ground turkey, except butter for juiciness and eggs for viscosity. Let's now try to add bread to it, but we will do it so that the cutlets do not become too dense.
If it seems that you have gone a little too far with the frying fat, place the finished cutlets on paper towels or napkins so that it is absorbed. Serve piping hot!
Also, instead of bread, it’s good to add semolina to the ground turkey - it will make the consistency more airy.
Serve with any side dish of your choice. If there is gravy left in the pan, semolina cutlets are best served with rice or mashed potatoes and pour the side dish on top.
Cheese and mushrooms are an excellent addition to turkey cutlets. They can be added together or separately.
First, let's deal with the “surprise”, that is, the filling for our cutlets.
We take the cheese sausage out of the refrigerator and cut it into “pockets”, approximately 1 - 1.5 cm thick.
We form a flat cake from the minced meat in the palm of our hand, and place a slice of cheese in the center. We seal it on all sides to form a cutlet and place it on a heated oil frying pan or baking sheet.
Fry the cutlets on both sides over low heat, first covering them with a lid so that they warm up properly or bake at 200°C for 25 - 30 minutes.
We serve them with any side dish: cereals, steamed or stewed vegetables, mashed potatoes or fries.
We also prepare the filling first.
Make minced meat from 500 g of turkey, add salt, season with basil and paprika, grate on a very fine grater or chop 1 medium-sized carrot in a blender and mix into the meat along with 1 egg.
From the resulting minced meat, make a flat cake on your hand, place 1 teaspoon of filling in the middle and carefully align the edges, making sure that it does not crumble.
Fry in butter on both sides or bake. Serve the cutlets hot on lettuce leaves, sprinkled with chopped herbs.
Turkey cutlets made not from minced meat, but from minced meat, are very tasty. In conclusion, we present you with just such a recipe.
Place cutlets in a hot oiled frying pan with a tablespoon or form them with your hands. Fry on both sides over low heat until golden brown. Ready!
As you can see, preparing delicious turkey cutlets with or without semolina is not difficult even for a novice cook. The main thing is to try and everything will work out!
If you have to stick to a strict diet, don't give up your favorite foods. Juicy turkey fillet cutlets are suitable even for those diagnosed with gastrointestinal problems. You can fry them in a minimum amount of time, even if you are late for work. This dish will allow you to charge your body with energy and feel full in just five minutes.
This is one of the most affordable meat options, even for families on a tight budget. Turkey thigh fillet cutlets are prepared in almost the same way, which impress with their delicate and sweetish taste.
Ingredients:
Preparation
Cut the turkey fillet into small pieces. Cut the onion into several large pieces. Break white bread into pieces with your hands and dip into milk. Mash it well with a fork and leave it to soak for about 10 minutes to soften it. Then place the bread with milk, onion and meat in a blender and blend until pureed. Place it in a bowl, sprinkle with salt, pepper and finely chopped herbs, mix thoroughly. Make miniature cutlets from the minced meat, place them in a heated frying pan with oil and fry on one side over very high heat for about a couple of minutes, then turn over, reduce the heat and fry for the same time on the other side.
Those who want to try meat fried in an unusual way should take a closer look at this recipe. It is suitable even for those who still have little understanding of how to prepare delicious turkey fillet cutlets, and does not require a long stay in the kitchen.
Ingredients:
Preparation
Wash the turkey fillet and cut it into small cubes. Finely chop the onion and chop the greens. Add onion to the meat, break an egg, sprinkle with herbs and spices and pour over mayonnaise. Add flour, mix the minced meat thoroughly and form into cutlets. Fry the cutlets on both sides for about 2-3 minutes.
Ingredients:
Preparation
Cut the turkey fillet into small pieces, and peel the onion and cut into small cubes. Place it all in a blender bowl and blend. Peel the carrots and potatoes, chop them into small pieces and grind them using a blender. Separately, mix the minced meat with vegetables, mix well, salt, pepper and sprinkle with spices. Add the egg and breadcrumbs, then beat the minced meat vigorously. Make cutlets and place them on a baking sheet generously greased with oil. Bake them at approximately 180 degrees for about 40 minutes.
Turkey is a valuable product, which, unfortunately, is not a very frequent guest on our tables. Housewives give greater preference to chicken meat, but in vain. Turkey is also considered a low-calorie food enriched with protein and vitamins. And what delicious cutlets you can make from ground turkey!
You can buy ground turkey in the form of a semi-finished product. As a rule, such a product is sold either chilled or frozen. But if you doubt the quality and naturalness of the finished product, make the minced meat yourself. It is best to use turkey breast for this.
Delicious minced turkey cutlets are made with the addition of cheese. Choose a durum product. During the heat treatment, the cheese will melt and give the turkey cutlets a unique taste and aroma.
On a note! Cheese can be replaced with butter and dill. Combine these ingredients and freeze, then use as a filling.
Ground turkey cutlets in the oven will decorate your everyday table. Add some fresh tomatoes and sweet bell peppers. Vegetables will give the cutlets an extraordinary taste. And for juiciness, use sour cream sauce.
As already mentioned, turkey is one of the low-calorie meats. It contains a huge amount of protein, useful micro- and macroelements. If you are a supporter of proper nutrition, steam the ground turkey cutlets. This dish turns out juicy, nutritious, and most importantly, healthy.
On a note! You can cook cutlets in a double boiler or slow cooker. If you don’t have such a kitchen gadget, take a pan of water, put a piece of gauze on top and steam the cutlets under the lid.
