Roasted turkey meat – recipes for two marinades

Our favorite turkey courses are roasts. It is mostly due to how easy it is to prepare them and how they can be both festive and everyday meals. Usually, all it takes to season a turkey is garlic and herbs. Marinades give us a little more space, though. Enjoy our recipes for barbecue and orange marinades.

Ingredients (for 4 people, time of preparation: marinating – minimum 60 minutes; roasting – 30-60 minutes):

• 0,5 kg of turkey fillet – cleaned and dried

Barbecue marinade:

• 6 tablespoons of ketchup
• 6 tablespoons of Worcestershire sauce or dark soy sauce
• 6 tablespoons of liquid honey
• 1 teaspoon of sweet paprika
• 1 teaspoon of smoked paprika

Chop the turkey into schnitzels and beat them a little. Mix the marinade ingredients and pour them over the turkey, ensuring it is fully covered from all sides. Put it in a freezer for about an hour – ideally, for an entire night. Heat up the oven to 200 Celsius degrees. Put your marinaded turkey in a tin foil covered baking tray. Roast the meat for about 30 minutes, flipping it several times. Serve while still hot, eg. with coleslaw or any other cabbage salad.

Orange marinade:

• 3/4 glass of orange juice
• 1 squeezed lemon or 2 tablespoons of vinegar
• 4 heaped spoons of jam with orange peel
• 2 teaspoons of salt
• 1 flat teaspoon of white pepper
• optional: a pinch of chili flakes or powder or about 2 cm of grated ginger root

Put all marinade ingredients in a small pot. First boil then cool them down. Place the turkey in a designated bag or a bowl with a lid then cover it with marinade. Tie the bag or close the lid and put it in a freezer for the whole night to absorb the taste. Next day, heat the oven up to 180 Celsius degrees. Put your marinated turkey into a dish which will then go into the oven. Roast it for about an hour, pouring it with marinade every now and then. When roasted, drain the sauce into a pot and heat it for about 10 minutes.

Tip: Cooled leftovers from your roasted turkey dinner may be reused on a breakfast sandwich on the next day or in a dinner salad.

Fried turkey – two ideas for a fried turkey

Everyone loves deep fried meat with crispy batter. However, there is another way than ordinary egg and breadcrumbs. We recommend two unique recipes for a turkey dinner: chops in extra crispy batter made of crushed cornflakes and in cheese batter. Yummy!

Ingredients (for 4 people, time of preparation: about 30 minutes):

• 0,5 kg of turkey fillet

Cornflakes batter

Ingredients:

• 2 glasses of cornflakes
• 1 egg
• 100 ml of milk
• salt & pepper
• oil and clarified butter

Chop turkey meat into several schnitzels. Beat them a little and sprinkle with salt and pepper. Use a food processor to crumble cornflakes up and pour them into a bowl, egg with milk into another. Heat some oil on your frying pan. Batter the meat starting with egg-milk mixture, then batter it with crumbled cornflakes. Fry both sides of a chop until they brown. Serve hot.

Cheese batter

• 3 tablespoons of finely grated parmesan or any other hard cheese
• 3 tablespoons of breadcrumbs
• 1 egg
• salt & pepper
• oil or clarified butter

Chop turkey meat into several schnitzels. Beat them a little and sprinkle with salt and pepper. Mix breadcrumbs with parmesan in a bowl, egg with salt and pepper in another. Heat some oil on your frying pan. Batter the meat starting with egg, then batter it with parmesan and breadcrumbs. Fry both sides on medium heat until they brown.

Tip: Turkey chops in cheese batter go exceptionally well with salad or tomato salsa with onion and parsley (if you feel like it, you may also spice it up a little with chili and replacing parsley with coriander).