Turkey baked in a slow cooker

Turkey is famous for its tender, snow-white meat with the least amount of fat. It actually does not cause allergic reactions, it is simply digested, which is why it is often included in children's and diet menus. Turkey is boiled, stewed, fried, baked.

When baking in the oven, you need to constantly monitor the action, pouring the juice over the turkey, otherwise you can get dry, overcooked meat. This will not happen in a multicooker, because condensation collecting under the lid will prevent the top layer from drying out and the bottom layer from burning.

Various models of multicookers provide a “Baking” mode for this type of cooking. In models with a huge number of programs, the turkey is baked by setting the “Bake” mode.

Turkey is a large bird, so it is cut into pieces beforehand. You can bake both fillet and bone-in meat, for example, drumsticks or wings. Even snow-white breast meat, which comes out dry if cooked incorrectly, will turn out tender and juicy in a slow cooker.

It is recommended to marinate the turkey before baking. For the marinade, use the same ingredients as for marinating the chicken. A good result comes from baking a turkey that has previously been soaked in mayonnaise, sour cream, the consistency of mayonnaise and ketchup.

To get meat with oriental notes, turkey is marinated in soy sauce, honey, lemon juice with the addition of herbs and seasonings. For example, such as ginger, cinnamon, cloves, coriander, curry.

To give the turkey a gamey smell, it is flavored with thyme, rosemary, marjoram, and tarragon.

Turkey roasting time is 1–1.5 hours. It all depends on the age of the carcass, the size of the pieces, and the preparatory preparation of the meat (marination).

Unlike the oven, in which the meat is covered with a golden brown crust on all sides, in a slow cooker only the lower part of the product is fried. Therefore, in the middle of the process, it is necessary to turn the pieces of meat over so that the top side also becomes golden brown.

With the highest power of the multicooker, the food in it quickly fries. In this case, you need to pour a little broth, sauce or water into the bowl. Firstly, the liquid will prevent the meat from burning. And secondly, there will be a lot of steam inside the multicooker throughout the entire process, which will have a positive effect on the quality of the meat.

Turkey baked in a slow cooker with mustard

turkey fillet – 700–800 g;
ready mustard - 1 tbsp. l.;
salt;
pepper;
water – approximately 50 ml;
ground coriander – 5 g;
sunflower oil – 20 g.

Wash the turkey fillet and pat thoroughly with a cardboard towel. Mix salt, coriander and pepper in a cup. Rub the meat with a spicy consistency on all sides, brush with mustard. Place in the refrigerator for three hours.
Pour oil into the bowl, heat it on the “Baking” program. Place the meat. Fry until light brown, turn over to the other side. Pour hot water. Close the lid. Cook until the beep sounds.
Turn the fillet over to the other side. Turn on the oven again, setting the same mode. Bake the turkey for a total of 1-1.2 hours.
Serve with any side dish.

Tip: if you intend to eat the baked turkey cool, remove it from the slow cooker, wrap it in cling film or transfer it to another pan, cover it with a lid and let it cool. Otherwise, hot meat in the open air will cool down, but at the same time it will dry out and become covered with an unappetizing hard crust.

Turkey baked in a slow cooker with soy sauce and honey

turkey wings – 4 pcs.;
soy sauce – 1 tbsp. l.;
honey – 1 tsp;
sunflower oil – 2 tbsp. l.;
ginger - a pinch;
garlic – 2 cloves;
salt;
lemon juice – 25 ml.

Wash the turkey wings and trim them to the first fold. Wipe dry.
In a bowl, mix honey, soy sauce, lemon juice, salt, ginger, minced garlic and one tablespoon of oil.
Coat the wings with this marinade, cover them with film, and refrigerate for several hours. During this period of time they will need to be mixed twice.
Pour oil into a bowl and add the wings along with the remaining marinade. Close the lid. Turn on the “Baking” program. Cook for 40 minutes.
Turn over to the other side and turn on the multicooker again. Bake on the same program for another 30 minutes. Serve with a salad of fresh vegetables or any side dish.

Tip: if you want the meat to come out with sauce, 15 minutes before the end of baking, pour in a little broth or hot water. But in this case, add just a little salt to the marinade, otherwise the gravy may turn out to be too salty due to the soy sauce.

Turkey baked in a slow cooker with potatoes

turkey fillet – 600 g;
potatoes – 700 g;
onion – 200 g;
sunflower oil – 30 g;
cumin - a pinch;
seasoning for chicken – 1 tsp.

Wash the turkey fillet and dry it with a cardboard towel. Sprinkle chicken seasoning and rub into meat. Leave to marinate for 2 hours.
Cut the potatoes into large slices, chop the onion into wide strips.
Pour oil into the multicooker bowl and heat it in frying mode. Place the meat. Fry lightly without covering the unit with a lid.
Turn over to the other side. Place the potatoes. Pour in 100 ml of water. Sprinkle with cumin and lightly salt. Cover with onions. Drizzle with oil.
Lower the lid. Turn on the "Baking" mode. Cook until the beep sounds.

Tip: If your slow cooker has a high power and you are worried about the turkey burning, check the condition of the crust on the underside of the meat halfway through cooking. If necessary, rake the potatoes and carefully turn the meat over to the other side.

Turkey baked in a slow cooker in foil

turkey fillet – 600 g;
paprika – 5 g;
salt;
ground black pepper - a pinch;
sunflower oil – 10 g;
garlic – 1 clove;
mixture of herbs to taste – 5 g.

Wash the turkey fillet and pat dry with a cardboard towel.
In a bowl, mix paprika, chopped garlic, pepper, salt and sunflower oil. Let the mixture sit for about half an hour. Brush the fillet on all sides with it. Place in the refrigerator for several hours.
Place two sheets of foil crosswise. Place the fillet in the middle along with the remaining marinade. Close tightly like an envelope.
Cover the bottom of the bowl with parchment so as not to inadvertently destroy the coating. Place the meat in foil on it. Close the lid. Turn on the "Baking" mode. Bake for 1 hour.
Cool in foil and unwrap. Cut into thin plastics.

Note to the hostess

You see, there is nothing difficult about roasting a turkey in a slow cooker. You just need to choose the right spices that would be combined with this tender meat.

If you want to get very soft meat with a golden brown crust, first simmer it on the “Stew” program in a small amount of broth or sauce, and then bake it, setting the “Baking” mode.

But you can create the opposite. First bake the meat, and then, adding the sauce you like, simmer for a little while.

Juicy and tender turkey fillet in a slow cooker. The best recipes for turkey fillet in a slow cooker: baked, stewed, steamed

Turkey is one of the most desirable types of meat.

It actually does not contain cholesterol (Insoluble in water, soluble in fats and organic solvents.) , but turkey meat is rich in microelements and vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) , which our body needs.

In addition, turkey fillet contains quite a lot of sodium, which allows you to cook it using a minimum of salt.

Turkey fillet in a slow cooker - the main principles of production

Turkey fillet cooked in a slow cooker will turn out even juicier, tastier and healthier. In addition, you will not have to stand at the stove and supervise the manufacturing process. The multicooker will do everything itself and notify you that the dish is ready.

The turkey fillet is washed, the skin is removed and the membranes are cut off. Then the meat is dried and production begins.

Turkey can be baked, stewed or steamed in a slow cooker. The fillet is marinated or cooked in sauce. In addition, meat can be cooked with vegetables. In this case, you will get a real dish.

The fillet can be prepared either as a whole piece or by cutting it into pieces.

Turkey mixes well with ginger, soy sauce and citrus. Therefore, you can safely add them to the marinade.

Turkey fillet is seasoned with salt, spices or marinated. The meat is left to marinate for at least half an hour, after which they begin to prepare it in a slow cooker.

Recipe 1. Turkey fillet in a slow cooker with potatoes

Ingredients

kg turkey fillet;

two bay leaves;

Manufacturing method

1. Wash the turkey meat, dip it in napkins and cut into portions.

2. Peel the potatoes, rinse well and cut into slices.

3. Place pieces of turkey fillet on the bottom of the multicooker bowl, and place potato slices on top. Season everything with spices, dried parsley and salt. Place a bay leaf on top.

4. Fill everything with broth so that its level does not reach the potatoes. We activate the “Stew” mode and cook the turkey meat for about an hour.

5. Half an hour before the end of cooking, open the lid, mix the contents, close the lid again and cook until the beep. Serve turkey with potatoes, pouring broth over it.

Recipe 2. Teriyaki turkey fillet in a slow cooker

Ingredients

390 g turkey fillet;

150 ml of drinking water;

120 ml rich soy sauce;

green onion feathers for serving.

Manufacturing method

1. Chop the peeled onion into small slices.

2. Activate the multicooker in the “baking” mode. Set the time to 40 minutes.

3. Place chopped onion in the multicooker container, pour in soy extract and water. Add sugar, close the lid tightly and simmer the sauce for 10 minutes.

4. Wash the turkey meat and pat it dry with cardboard towels. Cut the meat into small pieces and add it to the sauce. Fry it, stirring, with the lid open, for several minutes.

5. Close the lid of the unit and cook the turkey until the beep. Place the finished meat on a plate and sprinkle it with finely chopped green onions. Serve with boiled rice, vegetables or pasta.

Recipe 3. Turkey fillet in a slow cooker with mushrooms

Ingredients

0.5 kg turkey fillet;

200 g champignons.

Manufacturing method

1. Carefully wash the turkey meat, dry it with cardboard towels and cut into small portions.

2. Pour vegetable oil into the multicooker container and place the chopped meat in it.

3. We clean the champignons from the film, wash and dry. Peel the onions and carrots. Coarsely grate the carrots. Finely chop the onion. Chop the mushrooms into plates.

4. Lay out the mushrooms and send the vegetables to the meat. Pepper, salt and add dried herbs.

5. Close the multicooker with a lid and activate the “Baking” mode. Cook the turkey for about 10 minutes. After the beep, pour the meat, mushrooms and vegetables with cream. Mix everything and turn on the “Quenching” program for half an hour. Serve turkey with vegetables and mushrooms with vegetable salad and mashed potatoes.

Recipe 4. Creamy turkey fillet in a slow cooker with mushrooms and vegetables

Ingredients

champignons – 200 g;

500 g turkey fillet;

400 g potatoes;

heavy cream - half a glass;

140 g reddish sweet pepper;

120 g reddish onion.

Manufacturing method

1. Wash the turkey fillet under the tap, dry it and cut it into cubes two and a half centimeters wide.

2. Clean the champignons from the film, wash and cut into large slices.

3. Remove the seeds from the washed sweet peppers. Peel the potatoes.

4. Finely chop the peeled reddish onions. Peel the carrots and grate them for Korean salads.

5. Season the cream with salt, Provençal herbs and spices. Stir and leave to soak in the aromas.

6. Place the meat in a multicooker bowl, place vegetables and mushrooms on top and pour cream over it.

7. Turn on the “Stew” mode, close the lid and cook the turkey fillet for 15 minutes. Serve with rice or pasta.

Recipe 5. Baked turkey fillet in a slow cooker with soy sauce

Ingredients

500 g turkey fillet;

140 ml soy sauce;

50 g sweet sand.

Manufacturing method

1. In a deep bowl, mix soy sauce with sugar. Pour in half a glass of boiled water and stir.

2. Peel the onion and finely chop it.

3. Rinse the fillet under the tap, dry with napkins and cut into random pieces.

4. Activate the multicooker to the “baking” mode. Pour vegetable oil into a bowl and heat it well. Place chopped onion in it and fry, stirring, until golden brown. Then add soy sauce and stir.

5. Now add the fillet pieces, lightly salt, stir and close the lid of the unit. Set the timer for half an hour. Cook turkey fillet until beeps. Serve turkey fillet with baked vegetables, garnished with green onions.

Recipe 6. Appetizing turkey fillet in a slow cooker with apples

Ingredients

kg turkey fillet;

5 cloves of garlic;

four bay leaves;

160 ml soy sauce.

Manufacturing method

1. Wash the turkey meat, dry it with napkins and cut into small pieces. Place the fillets in a deep bowl.

2. Peel the vegetables. Chop the onions into half rings. We clean the garlic cloves and pass them through a garlic press.

3. Mix soy sauce with olive oil, add sugar, herbs de Provence, chopped onion, crushed garlic and bay leaf. Mix well. Pour the meat with the consistency given to us and marinate it for two hours.

4. Peel the apples, cut out the core and cut the fruit into slices.

5. Pour a little olive oil into the multicooker pan, put pieces of turkey fillet into it along with the marinade. Place apple slices on top.

6. Activate the “Baking” mode and cook for an hour and a half. Serve the fragrant fillet with boiled rice, potatoes or stewed vegetables.

Recipe 7. Turkey fillet in a slow cooker with tarragon and wild rice

Ingredients

turkey fillet – kg;

two glasses of wild rice;

500 ml dry snow-white wine;

two celery stalks;

20 g crushed tarragon.

Manufacturing method

1. Combine the wine with the broth and pour the acquired consistency over the washed rice. Leave it for half an hour.

2. Peel the onions and celery stalks. We chop them finely.

3. Cut the washed turkey fillet into slices two centimeters wide.

4. Activate the multicooker into the “multi-cook” mode. Set the temperature to 150 degrees. Pour a glass of broth into the bowl and bring it to a boil.

5. Place turkey fillet slices and chopped vegetables into the bubbling broth. Salt and season everything with spices. Cook, stirring, for 10 minutes.

6. Switch the multicooker to the “Baking” mode. Add rice, close the lid and cook for 35 minutes. Serve as a separate dish.

Recipe 8. Steamed turkey fillet in a slow cooker with a special marinade

Ingredients

400 g turkey fillet;

a pinch of crushed fresh ginger root;

80 ml lemon juice;

30 g prepared mustard;

80 ml soy sauce.

Manufacturing method

1. Wash the turkey fillet and dip it in napkins. We cut off the skin from it.

2. In a cup, mix soy sauce with lemon juice, mustard and ginger.

3. Fill the fillet with the acquired consistency, distribute it moderately over the entire surface of the meat and leave to marinate for 40 minutes or overnight (that is, in the dark) .

4. Pour water into the multicooker bowl and place a steaming container on top. Cover it with foil and lay out the turkey fillet. Close the lid of the unit and activate the “Steaming” mode. Cook the turkey for 40 minutes. We take out the finished turkey and cut it into thin slices. Serve with a side dish or as an appetizer.

Recipe 9. Baked turkey fillet in a slow cooker with oranges

Ingredients

kg turkey fillet;

50 ml vegetable oil;

Manufacturing method

1. Squeeze the juice from the orange. Salt it and season with spices. Mix thoroughly.

2. Wash the turkey fillet, dip it in napkins and cut into slices. Place the meat in a bowl and pour in orange juice and spices. Stir and leave to marinate for two hours.

3. Then grease the fillet with sour cream.

4. Pour oil into the multicooker bowl and place the turkey fillet. Activate the “Baking” mode and bake the meat for 45 minutes. After the sound signal, turn the fillet over and continue cooking in the same mode for another 40 minutes.

5. After 20 minutes from the start of production, pour in the marinade, close the lid and continue cooking until the beep. We serve turkey fillet both hot and cold.

Turkey fillet in a slow cooker - tricks and tips

Do not heat-treat cool fillets; only turkey at room temperature will be juicy and soft.

As a marinade for turkey fillet, you can use wine, soy sauce or cognac with sugar, herbs, garlic and lemon.

Instead of marinade, you can rub the fillet with the consistency of olive oil with salt, garlic and rosemary. Leave the meat to soak for several hours.

The cooking time for the turkey depends on the model of your slow cooker.

Turkey fillet in a slow cooker - 6 recipes

Turkey fillet dishes are becoming increasingly popular on our table. This is logical, because the meat of the bird given to us is healthy, tasty and nutritious. In addition, it is suitable for those who care about their health and weight. It’s not at all difficult to cook turkey fillet in a slow cooker according to our recipes.

Turkey fillet - teriyaki

Despite the fact that the meat of the bird given to us has recently ceased to be exotic for us, all recipes for turkey fillet in a slow cooker are simple.

This dish is easy to make even for a novice housewife.

For production we will take:

500 g fillet (you can breast, turkey leg fillet, back);
170 ml of unsullied drinking water;
½ part of a large onion (or one small);
3 tablespoons of sweet sand;
soy sauce and herbs (onion, parsley, dill) for serving.

Execution steps:

Finely chop the onion.
On the multicooker indicator, select the baking mode and set the cooking time to 40 minutes.
Place the onion, water, sauce, and sweet sand into the multicooker bowl and leave to simmer for 10 minutes.
Cut the clean dry fillet into small pieces and slowly add it to the sauce.
Fry everything for about 2-3 minutes with the lid open, without forgetting to stir.
Then close and leave the dish to cook until the end of the set time.
The finished turkey can be decorated with herbs.

Recommended side dish: steamed vegetables, rice, pasta.

With potatoes

This dish will appeal to almost all of our compatriots, for whom potatoes are their second bread. They love to eat it with chicken, but if you take turkey instead of regular poultry, anyone will be able to appreciate how lighter and more tender this dish is.

For the manufacture of:

half a kilo of turkey fillet (you can take any part of the carcass);
potatoes (preferably young) – 1 kg;
sweet pepper – 1-2 pcs.;
onions and carrots - one piece each;
unrefined oil – 50 ml;
drinking water – 300 g (if desired, you can use cream, the taste will be even more tender, or mix water and cream in half);
pepper, salt - to taste;
garlic (dry/fresh), basil - optional.

Execution steps:

Prepare the fillet as follows: wash, dry, cut into small pieces.
Cut the peeled potatoes into small slices.
We peel the carrots and prepare them as follows: cut them lengthwise and then chop them into half rings.
Peel the pepper and cut into strips.
Grease the multicooker bowl with oil.
Carefully lay out all the ingredients of the dish and mix.
Add salt, pepper, garlic and other spices to taste.
Basil adds a fascinating flavor to turkey dishes. If you have it, you can add a whole sprig and remove it after cooking.
Cook in the “Stew” mode for an hour and a half.
For serving, it’s great to use herbs (onion, parsley, dill, etc.).

With mushrooms and vegetables

Cooking turkey fillet using this method is especially good in the fall, when mushrooms are so abundant and there is a good harvest of vegetables.

Products for manufacturing:

turkey fillet (from any part of the carcass) – 500-600 g;
vegetables (absolutely any, to taste, frozen can be used in winter) – 800-850 g;
mushrooms (honey mushrooms, champignons) – 250-300 g;
onion – 1 pc.;
garlic - a couple of cloves (optional);
Add salt and pepper to taste.

Execution steps:

Prepare the fillet: wash, discuss, cut, salt.
Turn on the multicooker, select the “Baking” / “Frying” mode (15 minutes) and, adding oil to the bowl, add the cooked fillet pieces.
We control the frying process; if you see that the degree of frying is already quite powerful for your taste (it is recommended to only slightly brown the meat), then you can add a little water and, closing the lid, wait until the end of the mode.
In order for the meat to remain as juicy as possible, it is recommended not to lay it out in layers, but to fry it in portions.
Chop the onion and garlic and add them to the meat at the end of the frying process.
Grind the mushrooms and vegetables to the desired state (about the size of turkey pieces).
At the end of the frying mode, place the vegetables in the bowl with the turkey and, selecting the “Stew” mode (30 minutes), bring the dish to readiness with the lid closed.

With apples

This recipe gives South American traditions and will appeal to almost all gourmets.

For production we will take:

turkey, fillet – 800-900 g;
turnip onions – 2-3 pcs.;
medium-sized sour apples (Antonovka) – 2 pcs.;
garlic (to give a special taste) – 2-3 cloves;
soy sauce – 100 g;
sugar – 1 tablespoon;
unrefined oil – 50 g;
bay leaf (optional) – 3 pcs.;
pepper to taste.

Execution steps:

After preparing the turkey (rinse and dry), cut into not very small pieces.
Cut the onion into half rings (you can use rings), finely chop the garlic.
Place the fillet, onion, and garlic in the multicooker bowl, add soy sauce, sugar, vegetable oil, pepper, bay leaf and leave to marinate for 20-30 minutes (there is no need to set the multicooker to any cooking mode).
Peel the apples from the core, seeds, skin, cut into approximately 6-8 slices and, adding to the turkey along with a small amount of water, close the multicooker lid.
Select the “Baking” mode and cook for 40 minutes.
It is recommended to serve the dish with mashed potatoes and vegetable salad.

Steamed with special marinade

Turkey steamed with this marinade will be especially juicy and have special notes.

For production we will take:

fillet – 500 g;
water – 1 l;
half a lemon;
mustard powder – 1 teaspoon.

Execution steps:

Wash and dry the fillet, cut it across the grain (this will ensure the juiciest turkey) .
Squeeze the juice from half a lemon, mix it with mustard powder and, if desired, add spices (basil, pepper).
Place the fillet in the prepared marinade and leave for 30 minutes.
Next, place the turkey in a steaming container and place it on a bowl of water.
Select the “Steam” mode and set the cooking time to 30 minutes.
The meat comes out juicy and tasty; it is recommended to serve it with rice, vegetables, and potatoes.

A little secret: to save time, you can put rice in the multicooker bowl and cook it in the “Cooking” mode for 30 minutes, not forgetting to place the container with fillet on it.

With tarragon and wild rice

For Russian cuisine, such a dish is truly exotic, be sure to try to cook it!

Turkey

One of the best meat products is turkey. It contains a huge amount of different vitamins, amino acids and other useful parts. In addition, turkey is a dietary meat that does not cause allergic reactions, which is why specialists in the field of medicine allow even the smallest children to consume it. If you learn how to cook such meat, you will get an unusually tender, tasty and fragrant dish.

A fast and common method of cooking turkey is in a slow cooker. Your kitchen assistant will take care of all the complexity of production and save you nerves, time and effort.

The most delicious recipes

Turkey can be cooked in a slow cooker using a variety of methods. First you need to decide whether you want to cook it completely or prefer some individual parts.

It is best to cook a whole turkey in the “Baking” mode, marinating it in the sauce beforehand. By the way, anyone can choose the sauce according to their taste, there is a huge abundance of them.
Drumsticks or legs are usually stewed with vegetables or potatoes; stewed turkey turns out very tender and satisfying.
Wings are most often prepared in the “Frying” mode; if the recipe is followed correctly, the result is a dish that practically melts in your mouth, but you should not expect a crispy crust when cooking in a slow cooker.
Breast baked in foil also causes ecstasy among those who have tried it, and if you also marinate the meat beforehand, then such a dish will simply have no equal on the table.

What to cook, in any case, is up to you, and the step-by-step recipes with photos, which you will find a little lower, will help you make your choice.

Homemade turkey: the most common steamed recipe

To make this dish we will need:

turkey fillet - 1 piece;
garlic - 2 cloves;
sour cream (20% fat) - 3 tablespoons;
salt and spices (to taste);
mineral water - 2 glasses.

First you need to prepare the fillet, for this painstaking task, wash it and pat dry with cardboard towels.
Then peel the garlic and cut any clove into 4 parts.
Afterwards, you need to stuff the meat with these slices, then pour sour cream over it, add salt (you can use black or pink salt, this will give the dish the most rich taste and smell, but it is worth considering that such salt is less salty than snow-white) and add spices (we recommend using Provençal herbs or coriander).
Now roll the fillet well in sour cream and spices, and then leave for 2-3 hours.
It's time to prepare the slow cooker. Pour water into a bowl and place a container for steaming on top.
When the turkey is well soaked in the marinade, you will need to carefully place it on top, close the lid and cook in the “Steam” mode, cooking time - 45 minutes.
After the signal about the end of cooking, transfer the fillet to a separate plate and leave to cool, because such a dish is best served cool.

A little secret: after the turkey has cooled, put it in the refrigerator for a couple of hours. It will turn out even more delicious and rich.