How and how much to cook turkey meat?

The cooking time of turkey meat depends on the part of the bird’s body and its amount. An important role is played by the dish that is planned to be prepared from it. The meat is cooked the longest for broths and jellied meat. In this case, the optimal cooking time is at least two to three hours.

Time to cook turkey in a regular saucepan:

• fillets should be cooked for an average of 30-40 minutes;
• a whole turkey, depending on its size, is cooked for 2-3 hours;
• individual pieces of poultry meat are cooked through within 40 minutes.

You can shorten the cooking time of turkey meat using a double boiler or multicooker. In the first case, it will take 40 minutes, in the second – 30 minutes. In a multicooker, meat is cooked in the “Cooking” mode with the timer set for 45 minutes.

A special method is used to prepare boiled turkey meat for a child.: First, the product is cooked for 30 minutes, then the water is completely drained and changed to a new liquid, after which the meat must be cooked for another hour. This method is recommended for newborns, young children, and also for diet food. The part of the bird’s body (fillet, drumstick, thigh, etc.) in this case does not matter.

How to cook turkey meat

You can cook a huge number of dishes from turkey. It is almost always recommended to pre-boil the meat until tender. In order for the turkey to lose less weight and retain its useful properties, it is recommended to pour boiling water over the carcass or its individual parts before starting the cooking process. Such a nuance will help close the pores of the meat and preserve the juice.

Secrets of cooking:

• in order for the turkey meat to be softer and juicier, it is recommended to add a small amount of milk to the water during cooking;
• when cutting a turkey carcass into separate pieces, it is recommended to cut the meat across the fibers (otherwise it may be tough after cooking);
• so that after cooking the turkey is not too fat, the skin and fat are removed from the meat before cooking;
• if the product is used for cooking jellied meat or rich soup, then pieces of meat should be chosen with the maximum amount of fat and skin;
• if you plan to cook the first dish from the turkey, then the meat should be placed in cold water;
• if, after boiling, the turkey will be used for cooking second courses, then it is recommended to put the meat in boiling water.

The process of preparing meat for cooking and cooking stages:

• before starting the cooking process, the turkey carcass or its individual parts must be rinsed as thoroughly as possible;
• depending on the further use, the meat is dipped in cold or boiling water;
• to enhance the taste, it is recommended to add finely chopped onion to the meat;
• during cooking, a characteristic foam can form, which must be regularly removed from the broth;
• for 20 minutes, the turkey must be cooked over high heat, and in the second part of the cooking – over low;
• at the beginning of cooking, it is better to cook the turkey in a saucepan without a lid, and closer to readiness, be sure to close the container so that the broth turns out to be more rich and the meat juicy;
• you can make sure that the turkey meat is ready with a knife or fork (if the meat is easily pierced with a sharp object, then the product is ready);
• during the cooking process, the turkey meat must be completely immersed in water, if necessary, add liquid;
• after the end of the cooking process, it is not recommended to immediately pull out the turkey meat from the pan, it should sweat in the broth for 10-15 minutes.

It is imperative to salt the turkey meat during the cooking process.… Salt prevents the transfer of nutrients from the product to the water. Salt the workpiece before starting the cooking process. The meat is placed in already salted water. If the turkey is frozen, defrost it before cooking. Otherwise, the meat will become tough.