My Turkey

Turkey Meatloaf

April 13th, 2013 in Main Dishes, Turkey by Julia Volhina

This is another experiment with turkey meat, which I am not very familiar with. And I must say I like how it turned out.

I used ground turkey breast meat, but thighs would do good as well, or a combination of these.

This recipe is good choice for lunch or dinner, leftovers can be stored in fridge and warmed up before serving.

Turkey Breast Roast with Garlic, Paprika and Black Pepper

January 12th, 2013 in Main Dishes, Turkey by Julia Volhina

I think this is last recipe using turkey meat for me for a while. I got a little carried away with it around Thanksgiving.

It is quite easy, but takes about 4.5 hours of time: first to soak turkey breast in salted water, and then to cook it in cooling down oven. So make sure you leave yourself enough of time.

This turkey breast roast tastes perfect served warm with a side dish or cooled down in salad or on sandwich.

Turkey Pie with Grated Potatoes

December 29th, 2012 in Main Dishes, Turkey by Julia Volhina

It took me a bit of time to master this recipe: somehow I was either getting too much potatoes (honestly I have to get myself a cooking scale for Christmass) or potatoes I used were too juicy, so it was hard to get meat stuffing in the middle of the pie without sinking it into the batter.

Apparently this issue was easy to fix with draining redundant potato and onion juices using colander (ofc getting the right amount of potatoes helped a bit too).

Using of springform pan is convenient for this recipe however, if you don’t have one, any other baking pan of similar size will work fine.

Roast Turkey Breast with Onions and Herbs

December 15th, 2012 in Main Dishes, Turkey by Julia Volhina

Roast turkey can be served warm with a side dish as a main course, in salad or on sandwich if cooled down.

I used Herbs of Provence mix for this recipe, it includes thyme, marjoram and rosemary. You can use the same or just mix the same herbs to your taste.

Adjust cooking time for breast piece smaller or bigger than mentioned in the recipe.

Juices produced while cooking can be used to prepare sauce for the meat. You can either pour them over the meat or cook them together with flour to thicken them and then chop with hand blender.

Whole Roast Turkey with Couscous Stuffing

November 21st, 2012 in Main Dishes, Turkey by Julia Volhina

I am publishing this recipe earlier than usual schedule, just in case some of you find it interesting enough to cook for your Thanksgiving dinner.

It was my first attempt to prepare a whole roast turkey. And I must say it was a good one: turkey turned out very juicy, by the way I used cranberry sauce from last week post for this recipe.

If you are using turkey bigger than 11lbs, you may need to adjust cooking time and maybe use meat thermometer (which I never can figure out how to use myself) to make sure meat is properly cooked through.