From meat of a turkey-cock it is possible to prepare a huge number of the most different dishes, from traditional roasting of the whole carcass in an oven, to refined cutlets and breasts breaded. So, we will start preparation …
The turkey baked in an oven.
To bake a turkey in an oven it is not necessary to possess big skills, it is enough to mix mayonnaise with sour cream and garlic, to grease with such structure a turkey, to allow it to become impregnated within several hours (better to make it since evening, and for the morning to put in an oven), then to wrap up in a foil and to put in an oven if you want that on a carcass there was a ruddy crust, it is necessary to bake without foil or is simple to remove a foil for half an hour until as you will get a dish from an oven. By the way, the carcass of a turkey-cock on small fire within 2,5-3 hours prepares.
The baked breast indyushach with dried apricots and nuts.
In indyushachy breasts it is necessary to make pockets and to fill them with a filler (the 12th glass of dried apricots, the 14th glass of the crushed nuts, 2 tablespoons of apple juice, 1 tablespoon of butter, are a little garlic and salt). Edges of pockets are fixed by toothpicks or sewed by threads, then breasts, ready for preparation, fall down salt, pepper, are covered with sour cream and baked in an oven.
Cutlets from a turkey. Meat of a turkey-cock is cut on small slices, beats off and soaked in marinade (2,5 tablespoons of vegetable oil, 2 tablespoons of honey, 2 tablespoons of lemon juice, 2 tablespoons of mustard, 1 crushed garlic glove, salt, pepper). After two hours of a soaking in marinade meat needs to be rolled in in breadcrumbs and egg and to fry on a frying pan to a ruddy crust.