Grilling turkey is a wonderful way to turn a boring diet bird into a fancy meal.
It will be tender, juicy, aromatic, if you approach it wisely and choose the right marinade.
Grilled turkey - general cooking principles
In turkey, as in chicken, there are 2 types of meat: light sternum and other dark parts. For cooking on the grill, you can use absolutely everything, more often take fillets and trim from the thigh. But do not mix these types, as they prepare different times. If necessary, divide the meat into different dishes, separately pour the marinade.
Any meat needs to be washed, dried, cut. Turkey fillet is prepared in layers or slices, like a classic barbecue. Then add spices, but it is better to make a full-fledged marinade, soak the bird in it for at least a couple of hours. The fibers will become saturated, become tender, fragrant.
What marinade is made of:
• kefir, sour cream, mayonnaise;
• tomato sauces, tomatoes;
• soy sauce, mustard;
• vinegar, lemon juice
• mineral water.
Garlic cloves are added for taste. Onions, all kinds of seasonings and spices. You can use ready-made marinades for poultry, which are sold in the store. They are tasty, fragrant, but the composition is not always safe, quality.
Any grill is suitable for turkey. An electric appliance or a special frying pan is often used. But nothing beats a natural grill, that is, coals in a barbecue. In any case, the prepared turkey is simply laid out on the surface, roasted until cooked. Serve the bird with herbs, sauces, vegetables.
Grilled turkey fillet in the original marinade
The recipe for a very tender grilled turkey fillet. For the marinade you will need tomato puree, mineral water with gases, soy sauce.
Ingredients
• 800 g of turkey;
• 100 g of tomato puree;
• 150 g of mineral water;
• 150 g of onion;
• 50 ml of soy sauce;
• 0.5 tsp coriander;
• pepper, salt;
• lavash for serving, greens.
Cooking
1. Cut the turkey fillet into 2 si thick. On one side, gently tap with a kitchen hammer. Set aside.
2. Combine tomato puree with soy sauce, add coriander, pepper. You can optionally add salt. Dilute the marinade with mineral water.
3. Peel the onion, wrinkle it well with your hands so that the juice stands out.
4. Transfer the fillet with onions, pour the marinade, cover, leave in the refrigerator all night or all day.
5. Take out the turkey, shake off the droplets. When using a griddle, squeeze.
6. Prepare the fillet on both sides until golden brown.
7. Serve fillet greens, thin pita bread, fresh vegetables.
Grilled turkey in kefir
The well-known dietary recipe for grilled turkey marinade. It can also be used for chicken, it will also be delicious.
Ingredients
• 1 kg of turkey;
• 250 g of kefir;
• 4 cloves of garlic;
• 2 onions;
• salt pepper;
• bay leaf.
Cooking
1. Pour kefir into a bowl, let it stand in heat, heat. Marinade will be tastier if you use a product with a high fat content of 2.5-3%.
2. Cut the turkey fillet into slices or just slices, as for barbecue.
3. Add garlic, salt and pepper to kefir, any seasonings for meat, chicken or barbecue can be.
4. Cut the onion into small pieces. If the heads are large, then you can use one thing, it will be enough. Sent to kefir. Stir and put a bay leaf broken into several parts. One will be enough.
5. Pour the marinade to the turkey, mix well, preferably a few minutes, so that the fillet fibers are well saturated.
6. Leave to marinate for at least 3 hours, preferably 8-10, can stand for up to a day, but is no longer recommended.
7. Put the bird fillet on the grill, cook until golden brown.
Mustard marinade grilled turkey
Instead of sour cream for the base, you can use mayonnaise. It is not so useful, but it perfectly softens the fibers. The grilled turkey in this marinade is very juicy, a little spicy.
Ingredients
• 0.8-1 kg of turkey;
• 170 g sour cream;
• 1 tbsp. l mustard;
• 2 cloves of garlic;
• 1 tsp salts;
• 0.3 tsp black pepper.
Cooking
1. Cut the turkey fillet into slices, like steaks. Thickness no more than 2 cm. If desired, the bird can be slightly beaten off with a hammer.
2. Combine sour cream with mustard, salt and black pepper. Pound intensively to dissolve all the grains.
3. Peel the garlic, chop, send to the marinade. Stir.
4. Rub the turkey with the prepared mixture, send the bird to marinate. The turkey holding time is arbitrary, as long as it is.
5. Before grilling, shake off the pieces to remove excess moisture and sauce, put on a wire rack.
6. Cook until golden brown, shift to a dish, serve turkey with fresh vegetables.
Grilled turkey in pickled onions
A variant of a very aromatic grilled turkey marinade. Like it or not, onions and vinegar give an unusual taste to any barbecue.
Ingredients
• 0.8 kg of turkey;
• 30 ml of table vinegar;
• 500 grams of onions;
• 1.5 tsp seasonings for chicken;
• 3 tablespoons sour cream or mayonnaise.
Cooking
1. Add chicken seasonings to mayonnaise or sour cream, mix. If there is no salt in it, then add.
2. Cut the onions in half rings, fold them into a deep bowl, pour table vinegar and mash well. It is advisable that the onion is juicy.
3. Cut the turkey into slices or plates, add the cooked sauce and rub it well.
4. Take a container with a good lid, through which onion juice will not leak. We spread a layer of onions, a turkey on it, then onions and meat again, you need to cover with onions.
5. Close the dish, set to marinate. Every hour, we turn the container upside down and vice versa. The minimum pickling time is 4 hours.
6. We take out the pieces from the onion, put it on the surface of any grill that has been preheated, and fry.
Grilled turkey wings
You can grill not only fillets, but also wings. Other parts with pits will not work, since even the legs are very weighty, large, they will require a lot of time for marinating and frying.
Ingredients
• 7-8 turkey wings;
• 1 tbsp. l acute adjika;
• 200 ml of tomato juice;
• 1 tsp salts;
• 1 bunch of dill;
• 1 onion head.
Cooking
1. Combine tomato juice with salt, adjika, mix thoroughly.
2. Rinse turkey wings. If they have feathers. Then pluck. Cut into pieces at the joints.
3. Onion cut into rings, one large head is enough.
4. Combine the onion with wings, add dill branches, pour tomato dressing.
5. It is good to stir the wings, spread out evenly so that there are no large voids, press down with your hand.
6. Leave the turkey to marinate for 3-4 hours, you can periodically mix for better penetration of the juice.
7. Arrange on a wire rack, cook the turkey on the grill. Serve with pickled onions, herbs.
Grilled turkey in a quick marinade with honey
Mustard honey sauce goes well with any meat and poultry. The turkey in it pleases not only with taste, but also with a delicious ruddy crust. Pickling time can be reduced to one hour.
Ingredients
• a pound of turkey;
• a spoon of honey;
• a spoonful of acute (possibly Dijon) mustard;
• four tablespoons of soy sauce;
• a couple of cloves of garlic;
• pepper to taste.
Cooking
1. Rinse the turkey, dry, cut into slices. If the time for pickling is very small, then you can beat off the pieces a little.
2. Grind honey with mustard, dilute with soy sauce, add chopped garlic. To taste pepper, you can pour other seasonings at your discretion.
3. Rub the pieces of turkey, pour the remaining sauce on top. Leave for marinating on the table, but be sure to cover. The turkey should not dry on top.
4. Take out the pickled pieces, cook the turkey on a preheated grill.
Grilled turkey in beer marinade
Beer marinade is just an extraordinary addition to turkey. You can marinate in it any parts, including wings. Beer is better to use dark.
Ingredients
• kilogram of turkey;
• 0.5 bottles of beer;
• a full spoon of honey;
• 0.5 heads of garlic;
• 2 tsp spices for chicken or barbecue;
• 1 tsp dry mustard powder;
• a couple of tablespoons of oil.
Grilled turkey sauce:
• 130 g sour cream;
• 4 cloves of garlic;
• 30 ml of soy sauce;
• 4 branches of dill.
Cooking
1. Combine honey with dry mustard powder and spices. Rub well, dilute with dark beer. We stir until everything dissolves.
2. Cut the garlic into small circles or just into 4 pieces each slice, pour into the marinade. Pour in vegetable oil, it will soften the taste of turkey.
3. The bird is cut into slices or slices, immersed in a marinade, kept the turkey for several hours.
4. The sauce must be prepared in advance so that it stands for an hour. We mix sour cream (mayonnaise can be used) with minced garlic, dill, and soy sauce. To taste pepper. Rub and leave aside.
5. We take out the bird from the beer marinade, grill it. Serve with sauce, herbs.
Grilled turkey - useful tips and tricks
• Grilled turkey will be tender and tasty if fresh poultry meat is used. Usually it is determined by color. The older the turkey was, the brighter, darker the shade.
• If vinegar is present in the marinade, it is best to take an apple or wine product. They are more useful, in most options you can do with lemon juice.
• What spices to use for turkey? The same mixes as for chicken. All of them are perfectly combined with white and dark meat.
• If the onion is used in the marinade, then it must be cut and mashed with your hands so that the juice comes out. Greens, on the contrary, do not need to be cut, since it is easier to clean the branches before frying, but it does not interfere with mashing.
