Turkey boiled pork "Juicy"

Category: Meat dishes
Turkey boiled pork Juicy

Ingredients

turkey breast (boneless) 1.5KG
garlic 3 large prongs
salt
dry seasonings to taste
mustard 1 tsp
vegetable oil 2 tbsp. l.

Cooking method

  • 1. Prepare the brine: 4 tbsp. l. salt per liter of water. Soak meat in brine for 2-3 hours.
  • 2. Drain the brine, rinse the meat, dry.
  • 3. Cut the garlic into long sticks. Stuff the meat with garlic using a thin knife.
  • 4. Mix dry seasonings (black pepper, paprika, coriander seeds, basil, oregano, red pepper on the tip of a knife). Add vegetable oil, mustard. You should get such a thick paste.
  • 5. Spread the resulting paste on the meat on all sides, put it in a container with a lid (or in a bag) and refrigerate for about a day.
  • 6. Then put the meat on a dry baking sheet, preheat the oven well to 2500FROM(I warmed up for 20 minutes on maximum heat) put the baking sheet in the oven for 35 minutes. Do not open the oven, leave the meat in the oven until it cools completely.
  • During this time, the meat will have time to cook and remain juicy. Different sources indicate the baking time is 15-20 minutes. But I did not dare to cook like that and increased the time to 35 minutes. Maybe it depends on the oven, but to keep the meat juicy, you don't need to increase the cooking time anymore.

Note

The recipe is prefabricated (from the internet). I was going to cook for a long time and I regret that I cooked only now.

The meat turned out to be very tasty, juicy, aromatic, relatively inexpensive and does not require much time, you can cook it by the way.

Children recorded this dish as a "must-have holiday".

But with all that said, it's also a great substitute for store-bought sausage!

irism
took note, thanks, very appetizing)))
Cook

The meat is very tasty. I doubted for a long time whether the breast would be baked. Surprisingly, everything works out great. Feel free to try, you will not regret it.
Luysia
Cook, did you do that too ?!
Cook

Yes, I did and was surprised by this cooking method. My people really liked it. I recommend to all.
Tanyusha
Luysia, but my meat didn't work out, I had to wrap it in foil and bake it.
Luysia
Quote: tanya1962

Luysia, but my meat didn't work out, I had to wrap it in foil and bake it.

How long did you bake it?

I clarified there in the recipe: I warmed up the oven at a maximum of 20 minutes, and then put the baking sheet with meat for 35 minutes.
Summer resident
Luysia even my husband is staring at your burgundy. Found out what she was from and said that he would buy a turkey tomorrow
Luysia
Guys know a lot about meat!

It was necessary to see with what "ituzazism" my vodka ate with this meat!
Tanyusha
Luysia did everything as you wrote it, but the meat was tough, maybe the meat itself was somehow different, although I always take chilled.
Luysia
tanya1962, maybe it was a breeding turkey-producer?
Cook
Quote: tanya1962

Luysia did everything as you wrote it, but the meat was tough, maybe the meat itself was somehow different, although I always take chilled.

Tanyush, I went through a piece of breast with a tender. It turned out very tasty. And what is the temperature in the oven? Shows correctly?
Nataly_rz
I did it according to a similar recipe many times, I did not poke the meat with anything. True, for smaller pieces (700-800 grams) I put it in the oven at 250 degrees before bedtime for 15 minutes for turkey and 10-12 minutes for chicken breasts, and leave it overnight. I take out soft and juicy meat in the morning
Tanyusha
Luysia still probably has to sin on meat, but my oven is good, it keeps the temperature.
Tatjanka_1
Prepare brine: 4 tbsp. l.salt per liter of water.
Can you specify how much in grams?
Luysia
Quote: Tatjanka_1

Can you specify how much in grams?

It doesn't matter at all, it's pickle! Just add 4 regular rounded tablespoons.
Tatjanka_1
Just add 4 regular tablespoons with a hill.
now it's a little clearer)
klila
Luysia, and what does soaking in brine give?
Luysia
Quote: klila

Luysia, and what does soaking in brine give?

First, the brine is salty and the meat is salted evenly.

And secondly, part of the liquid is absorbed into the meat and when baked, it does not become dry, but remains very juicy.
klila
Luysia, thanks I will definitely try, otherwise for the new year I made baked pork from the breast, my men rejected it, they said it was dry. I had to switch to turkey thighs.
Kitzyunya
I have this dish too "holiday-obligatory" (s) ... She made both turkey fillets and chicken fillets, and even took a risk from pork fillets. Always an equally great result. I have an electric oven, I heat it to the limit (this is even more than 250C), the heat keeps for a very long time. I usually do, as the girls wrote above, before going to bed and leave the meat for the night. I only hold the chicken for 10-12 minutes, the turkey for 15-20 minutes, and the pork - 25-35 (depending on the size of the piece). I really like the fact that you can vary with coating-sprinkles.
pushel
Spsasibo za recept, poluchilos i ponravilos. Vot tolko silno prigorel protivenj - ja duhovku ne otkrivala do polnogo ostivanija, na nem i nakopilos ... Mozhet, etogo mozhno kak-to izbezhat?
Kitzyunya
pushel, I put the meat on the baking paper - then the baking sheet is almost not baked. I have a 60x60 oven, so the width of a sheet of paper is not enough to cover the entire area of ​​the baking sheet, but the juice does not have time to reach the uncovered surface.
Luysia
pushel, I'm glad you like it, and you can put some foil on the baking sheet.
pushel
Da, konechno, eto ja stupila.
A vot jeshe vopros na zasipku (izvinite za latinicu, u menja net na klave russkih bukv): ja kupila pachku gotovogo brusnichnogo marinada, na nem ukazano, chto vjaso solitj ne nado, 30 minpo idersej. No ja kak-to ne verju ... Mozhno li indejku pered tem poderzat prosto v vode, nesolenoj?
Luysia
I would not soak in completely salty water, just slightly reduce the amount of salt. And use a small amount of marinade as a coating.
Gypsy
Girls, it seems to me that the tenderness of the meat depends on the amount of time the meat is marinated. Look, the Japanese chicken breasts are marinated in the refrigerator for 4 days.
Thanks for the recipe, I'll try the thread

ps .. this is the recipe for chicken breasts, pickled overnight
🔗
Turkey boiled pork Juicy
pushel
Lyusenka, djakuju!
Olyalya82
Did it - it turned out divinely. Covered with a mixture of sunflower oil, prepared chicken seasoning, prepared Tender mustard and white mustard balls. Baked for 30 minutes. The only remark to my version: the stuffed chisinok was barely marinated and practically not baked, so there is a little bit of something wrong with garlic for breakfast. Next time I will do it either without garlic, or add crushed garlic to the coating.
Gypsy
we have a shop turkey pastroma with garlic, not stuffed, but boneless with thinly chopped garlic.
Admin
Quote: Luysia

I would not soak in completely salty water, just slightly reduce the amount of salt. And use a small amount of marinade as a coating.

To make the meat soft and juicy, it is advisable to marinate it with the addition of acid. It can be a little vinegar, dry wine, barrel pickle from tomatoes, cucumbers, lemon juice, etc., just add enough to make the pickle on the tongue a little sour.
Luysia
Quote: pushel

Lyusenka, djakuju!
pushel, to your health!

Quote: Olyalya82

Did it - it turned out divinely. Covered with a mixture of sunflower oil, ready-made chicken seasoning, ready-made Tender mustard and white mustard balls. Baked for 30 minutes. The only remark to my version: the stuffed chisinok was barely marinated and practically not baked, so there is a little bit of something wrong with garlic for breakfast. Next time I will do it either without garlic, or add crushed garlic to the coating.

Olyalya82, maybe you stuffed with large pieces of garlic? I cut large cloves of garlic into slices, and then another into cubes. Then it turns out that the garlic itself is practically invisible, and only a subtle aroma remains. Although you can put garlic and coat.
Olyalya82
Quote: Luysia

pushel, to your health!

Olyalya82, maybe you stuffed with large pieces of garlic? I cut large cloves of garlic into slices, and then another into cubes.Then it turns out that the garlic itself is practically invisible, and only a subtle aroma remains. Although you can put garlic and coat.

No, the garlic was thin pieces. I will roll on top.
Olyalya82
I repeated it again. I coat it with a mixture of sunflower oil, mustard-paste, white mustard in peas, a mixture of herbs "for shashlik" and crushed garlic. The smell of baking is stunned! He baked 700 g at 250 degrees for 40 minutes, at 30 minutes it seemed not enough.
OkSi

Luysia, hello! Yesterday I baked according to your recipe, everything is exactly, only the meat was in my sleeve for baking. It turned out very tasty, juicy meat. Thank you so much for the recipe!
Luysia
Olyalya82, OkSi, it's great that everything worked out!
Sonadora
Luysia, thank you for a simple and delicious recipe!

They cooked from turkey breast, I had a slice of 700 grams, baked for 18 minutes. Very juicy and soft meat turned out.
Luysia
Sonadora, to your health! I will definitely have such boiled pork in the menu of the Easter table!
Sonadora
Luysia , I have thanks to you too.

I cooked, honestly, with caution. I doubted that the meat would be baked in such a short time, but everything worked out!

Turkey boiled pork Juicy
When cutting from a piece, the juice flowed out, and this is the turkey!
villoy79
Luysia, can you please tell me I have a fillet of 700g, do the pickle as in the recipe or reduce the amount of salt? I also want to make such a misunderstanding, thanks in advance

Luysia
Prepare enough brine so that the meat fits completely in the brine. And you need to do it at the rate of 4 tbsp. l. for 1 liter of water (for 2 liters - 8 tablespoons of salt, etc.). That is, the brine will always be of the same salinity, and the meat will take as much salt as needed.
villoy79
thanks, I will try, otherwise I look at your boiled pork and drool spreads all over the table
villoy79
everything is ready and tested, I did not think that the breast could be so JUICY !!!!!!!!
Luysia
So I thought of the name correctly!
Swifta
, so I came with my gratitude. I made turkey breast 1300 gr, kept in brine for 3 hours, marinated for 24 hours, baked for 30 minutes. My findings:
- it is better to keep less in brine, about 2-2.5 hours (maybe my salt is saltier or more spoons?);
- you don't need to bake longer, 30 minutes is enough, next time I'll try 25 minutes (for fun).
But this is so, notes for the future. And today the result is very pleasing, the meat is juicy and tasty. And the preparations were really between times, not troublesome. The neighbor tried - she liked it, took the recipe. And I went to put a plus sign. Luysia, thank you for the wonderful recipe.
Iruta
Thanks for the wonderful recipe. : rose: I had never cooked a turkey before, I was afraid to get dry meat. But thanks to your recommendations, everything worked out great. I think that such a dish will be on my table too.
villoy79
I really love the turkey according to this recipe, now I also zamorinoval pork, it's a very cool marinade, and now I think we can put it in a cartoon? by any chance who has not tried it?
Gala
I made beef, marinated in this way, in MV on the simmering mode for 2 hours (it is possible and less in time). It turned out great. I liked this turkey recipe, I also want to make it in MV.
Gala
Luysia, was inspired by your wonderful boiled pork and made it according to your recipe, only in a slow cooker.
I liked it a lot, thank you!
Luysia
+ Gala +, to your health!

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