Turkey fillet in the oven

A selection of recipes for making turkey fillet in the oven with step-by-step photos and instructions. We will tell you and show you how to cook turkey fillet in the oven, tasty and juicy!

Sort recipes by .

Recipes for turkey fillet in the oven

Ingredients

Turkey fillet – 350 g

Champignons – 150 g

Garlic – 5-6 cloves

Young potatoes – 7-8 pcs.

Soy sauce – 3 tbsp.

Sunflower oil – 2 tbsp.

Salt, pepper - to taste

Hard cheese – 50 g

Green onions, parsley - for serving

Ingredients

Turkey fillet – 1 kg

Russian mustard – 1 tbsp.

French mustard – 1 tbsp.

Garlic – 6-7 cloves

Ground paprika – 1 tsp.

Salt, pepper - to taste

Seasoning for poultry - to taste

Ingredients

Turkey fillet – 0.8 kg

Potatoes – 5-6 pcs.

Onions – 1 pc.

Parmesan cheese - to taste

Vegetable or olive oil

Dark pepper (ground) - to taste

Ingredients

Turkey breast fillet: 1 kg;

Cured bacon: 300 gr;

Soy sauce: 4 tbsp;

Garlic: 2-3 cloves;

Parsley, basil: 2 tbsp;

Ingredients

Turkey breast fillet – 600 g

Drink 1% – 250 ml

Lemon juice – 2 tbsp.

Mixture of dried herbs (basil, thyme, oregano) – 1/2 tsp.

Ground pepper mixture

Ingredients

Turkey fillet – 500 g

Soy sauce – 3 tbsp.

Olive oil – 2 tbsp.

Dried basil - to taste

Herbes de Provence - to taste

Turmeric - to taste

Black pepper - to taste

Garlic – 3 cloves

Ingredients

Turkey breast fillet - 600 g

Garlic - 3-4 cloves

Adjika (seasoning) - 2 tsp.

Ground dark pepper - to taste

Ingredients

Turkey fillet – 500 g

Light hard cheese – 60 g

Olive oil – 30 ml

Garlic pepper – 1 tsp.

Ingredients

Turkey fillet – 450 g

Potatoes – 2 pcs.

Green beans – 100 g

Garlic – 1 head

Herbes de Provence - to taste

Paprika - to taste

Salt, pepper - to taste

Olive oil – 2 tbsp.

Soy sauce – 2 tbsp.

Ingredients

Turkey fillet – 1 kg;

Onion – 1 piece;

Prunes – 50 grams;

Bacon – 100 grams;

Walnut – 30 grams;

Snow white wine – 50 ml;

Vegetable oil for frying;

Puff pastry without yeast – 200 grams;

Egg for lubrication;

Ingredients

Turkey fillet – 500 g

Champignons – 50 g

Canned pineapple 250 g

Onions – 1 pc.

Vegetable oil – 1 tbsp.

Spices - to taste

Ingredients

Potatoes – 500 g

Turkey fillet – 400 g

Onions – 2 pcs.

Medium carrots – 1 pc.

Vegetable oil – 4 tbsp.

Spices - to taste

Salt, pepper - to taste

Ingredients

Turkey fillet – 1200 g

Lemon juice – 2 tbsp.

Herbes de Provence - to taste

A mixture of peppers (dark, pink, snow-white, greenish) - to taste

Ingredients

Turkey fillet – 600 g

Onions – 1 pc.

Sour cream – 1-2 tbsp.

Basil - to taste

Ground paprika - to taste

Salt, pepper - to taste

Sunflower oil - for frying

Dill and basil - for serving

Ingredients

Turkey fillet – 4 pcs.

Zucchini – 4 thin strips

Cherry tomatoes – 4 pcs.

Mozzarella cheese – 200 g

Ingredients

Turkey breast fillet: 450 g;

Walnuts: 20 gr;

Chips with salt: 30 g;

Chicken egg: 2 pcs;

Soy sauce: 50 ml;

Vegetable oil: 2 tablespoons;

Dark ground pepper: to taste.

Ingredients

Turkey fillet – 800 g

Mustard – 1.5 tbsp.

Vegetable oil – 2 tbsp.

Wine vinegar – 2 tbsp.

Seasoning for poultry – 1 tbsp.

Hot sauce - to taste

Salt and pepper - to taste

Garlic - optional

Ingredients

Small turkey fillet (breast) – 500 g

Natural unsweetened yogurt – 250 g

Onion – 200 g (2-3 pcs.)

Garlic – 2 cloves

Pepper mixture – 1/3 tsp.

French mustard – 30 g (2 tsp)

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Turkey fillet baked in the oven - 5 simple and tasty recipes

Turkey fillet can be baked in the oven using several methods. For example, use foil or a baking sleeve. An even juicier fillet will be prepared in a creamy or sour cream sauce. And also with potatoes, tomatoes and cheese.

This meat is considered dietary and very healthy. The average calorie content of turkey is 276 kcal. It should be noted that the calorie content of the breast and, say, the leg will be different. Therefore, if you are on a diet, choose the least fatty parts of the carcass for a low-calorie lunch.

Those who often visit my blog know that we love poultry and often prepare noteworthy chicken dishes. Now let’s take a step-by-step look at the most delicious recipes for baking turkey fillet in the oven. These dishes are suitable for a formal table and for any day. Choose which one you like best and cook with pleasure.

In the article:

Finger-licking turkey breast fillet baked in foil in the oven

This recipe works for both turkey breasts and thighs. We get wonderful, juicy meat thanks to kefir marinade, cheese and tomatoes.

Manufacturing:

1. Wash the meat and dry it with cardboard towels. If the fillet pieces are huge, then I make shallow cuts along the surface with the tip of a knife.

2. Pour the drink into a deep bowl and squeeze lemon juice into it. Salt, pepper and add herbes de Provence seasoning. You can add curry, but I ran out) Stir until the salt dissolves. I soak all the pieces of meat in this marinade. It marinates for an hour and a half.

3. The meat is marinated. I place any piece of fillet in the middle of a sheet of foil. I also add a spoonful of marinade. And I turn the corners upward. I slightly twist the foil on top like a candy wrapper and place it in the roasting pan. I send it to a room warmed up to 200 degrees. oven.

4. After 40 min. I took out the frying pan and unwrapped the foil. For each piece of meat I placed 2-3 slices of tomatoes and a pinch of grated cheese.

5. And so, open, I bake for another 10 minutes.

This is such a tasty treat. A lot of juice has formed in the foil. Place on plates and top with juice. Treat your family and friends!

Turkey in the oven in tomato sauce with potatoes and vegetables

The longer the meat is marinated, the juicier and more tender the finished dish will be. Keep this in mind when you get ready to cook. I forgot to include garlic in the recipe. Take as much as you like.

What will be useful:

How to cook:

1. Wash the breast and dry it with a towel. Peel the garlic and cut it into halves. And I stuff the meat with garlic, making cuts with the tip of a knife.

2. Mix mustard, vinegar, oil, all spices and salt in a bowl. I prepared the marinade. I carefully coat a piece of meat with this marinade. Cover and leave in the refrigerator for 12 hours. If you can’t marinate for a long time, then at least for at least 2 hours.

3. The meat is marinated. I put the whole piece in a roasting pan and place it in a preheated oven to 200 degrees. oven.

4. This large piece will fry for about an hour. Three or four times during frying I pour the juice over the carcass. After an hour I take it out, let it cool and you can eat it. It's so simple, delicious and festive!

The following recipe for turkey with potatoes, onions and tomatoes from the Natali Li channel

Turkey meat in the oven with tomato sauce, potatoes and vegetables - video recipe

A very frisky and ordinary recipe for a luxurious hot turkey in the oven with vegetables.

Natalie showed and told everything so deliciously, and served it so wonderfully!

Turkey fillet baked in a sleeve with sour cream; fragrant and juicy

The following recipe is my favorite. In the sleeve, the meat is magically soaked in juice and spices. I cook all kinds of turkey meat in my sleeve. It always turns out amazing!

I have turkey leg fillet. This meat {in itself} is juicier than breast meat. And when cooked in the sleeve, it simply melts in your mouth. In addition, I added little butter and sour cream.

This recipe can no longer be called low-calorie.

If you do not want excessive fat content, you can omit butter and sour cream. It will still taste delicious

What will be useful:

How to cook:

I cut the washed and dried meat in several places. I rub salt and pepper on all sides. I rub the orange zest on a small grater and squeeze out the juice. Mix orange juice, spices, mustard and olive oil in a glass. I left the zest aside for now.

Now we will use a baking sleeve. I secure one end of the sleeve. I put the meat in there and pour the marinade right in the sleeve. Distribute the marinade over the entire surface of the meat. I tie the second end of the sleeve tightly.

I leave the meat to marinate. I repeat once again that the longer the meat is marinated, the better the result. After 2-3 hours I got it. I open one side of the sleeve. Careful so that the marinade does not leak out, I take out the meat. Now I put a small piece of butter into the cuts that I made at first.

I coat it with sour cream on all sides and put it back into the bag with the marinade. Now I pour in finely chopped garlic cloves and orange zest. I seal the bag again. I put it in a roasting pan and put it in the oven at 200 degrees. for half an hour. After half an hour, cut the bag and remove it, and let the turkey bake for another half hour. Reduce temperature to 160 degrees.

Indescribable yummy! Be sure to try this recipe idea.

Turkey fillet with apples and oranges in honey sauce

Well, in the end I couldn’t help but share this dessert with you. I am not one of those who like to add sweets to meat dishes. But my husband really likes meat in honey sauce and with fruit too. I had my eye on this recipe for him from the “Googled GnBob” channel. Such a unique, festive dish.

These are the delicious recipes we could now offer you. That's all for now.

Thank you so much for visiting my website! I thank everyone who cooked with me now. And who ate - Bon appetit!

If you like the recipes, click the social media buttons. I will be pleased, and you will save the recipes on the page.

9 recipes for turkey fillet in the oven

More common everyday dishes are usually prepared from chicken. You can vary the menu by cooking turkey fillet in the oven. You will find the best recipes for quickly preparing turkey meat below.

Traditional turkey roasting recipe

Turkey baked in the oven with herbs and soy sauce is delicious, low in calories and quite sophisticated. The recipe is suitable both for a formal table and as a contrast to the regular menu.

turkey meat - 700 g;
salt - tsp;
sugar (little, optional);
soy sauce;
juice of 1 lemon;
paprika;
Italian herbs - 1.5-2 tsp;
olive oil - 1 tbsp. l.;
carrot.

If necessary, remove turkey meat from excess pieces of fat (but do not trim off all of it, otherwise you will end up with dry meat) and skin.

Prepare the marinade. If you use a rich, thick sauce, take a couple of teaspoons; if diluted, take twice as much. Squeeze out about a teaspoon of juice. We dilute everything with boiled water in a ratio of 1:5 with sauce and juice.

Baking recipe in foil

Baking meat in foil preserves its juiciness and makes it tender and spicy.

turkey leg fillet - 1;
olive oil (better suited for baking than regular sunflower oil);
garlic - 1;
salt;
pepper;
rosemary;
cilantro.

We carefully wash the fillet and, if necessary, use a knife to remove any remaining fluff or rough skin.

Peel the garlic, cut the cloves into 2-3 parts. We make cuts in the fillets and place garlic pieces in them.

Prepare the marinade: mix herbs, spices, oil and chopped garlic clove. Rub the prepared marinade over the slices and leave to marinate for several hours.

We unwind the foil as much as is needed according to the size of the meat part with the ability to fold the sheet twice. Wrap the meat well, place it in a very hot oven for a third of an hour, then reduce the temperature to 170 degrees. and leave to simmer for another 1-1.5 hours, then open the foil and cook at the highest temperature for another third of an hour. At the last step, a crust appears.

In the sleeve in the oven

300 g breast without skin;
half a chili;
half a lemon fruit;
2 tbsp. l. grain mustard;
olive oil;
2 tbsp. l. a little salt;
1 tbsp. l. ground dark pepper.

First you need to prepare a marinade in which the meat will be marinated. To do this, you will need to combine freshly squeezed lemon juice, finely chopped chili, spices, oil and salt in a bowl.

Wash the breast well, pat lightly with cardboard towels, rub with marinade and leave overnight (that is, in the dark) in the refrigerator to soak.

The next day, transfer the meat along with the remaining marinade into the sleeve, secure it on both sides and, placing it on a baking sheet, bake at 180 degrees for 50 minutes. 10 minutes before the end, if desired, you can rip the sleeve open, then a slight blush appears on the surface of the breast. Otherwise, it just comes out very juicy and soft.

Before serving, cut the breast into pieces.

On a note. If you cut the meat into pieces and marinate for more than 10 hours according to this recipe, you can prepare a very juicy, spicy kebab from it.

Turkey breast in the oven

Roasted turkey is a savory dish that can be made dietary. Most often, people on a diet opt for turkey breast. This part of the bird does not contain enough fat and, accordingly, has low energy value. The low fat content makes this part of the bird not only low in calories, but also dry when frying or baking. But the dryness of turkey meat is often associated not with its properties, but with the mistakes of the cook. Even a turkey breast will come out juicy in the oven if you bake it correctly.

Individual manufacturing so that the breast comes out juicy and soft

The process of baking a turkey breast is not complicated, but in order for it to come out juicy and soft, the cook needs to know and take into account several fundamental points.

Preference should be given to fresh or chilled poultry meat. When defrosting, the product loses some of its water, which has a bad effect on the organoleptic qualities of the finished dish. In order for the turkey breast to lose as little juice as possible, it is recommended to defrost it in the refrigerator without exposing it to sudden temperature changes. Trying to speed up the process using a microwave or warm water will not lead to anything great.
You can bake the breast whole or cut into medallions. Cut the meat across the grain. When roasting a breast, it is still recommended to separate the fillet from the bones.
To prevent the whole breast from drying out when baking, place it in a baking sleeve or wrap it in foil. 15 minutes before the end of cooking, the foil or film is torn so that the breast is browned.
The breast will turn out juicy and soft even without foil, if you cover it with batter or rich sauce and sprinkle with cheese.
To make the turkey breast juicy and to soften it, they resort to marinating. Compositions containing sour cream or other fermented milk products, mayonnaise, butter or vegetable oil are very suitable for breast. Keep the breasts in the marinade for at least 2 hours. To best saturate the meat with sauce, pierce the breast in several places with a knife and remove the thick skin.

Baked breast is served as a separate dish or with a side dish. The best addition to it will be vegetables: fresh, baked or stewed. From time to time, turkey breast cooked in the oven is served as a cool appetizer.

How long and at what temperature to bake

The baking time for turkey breast depends on the size of the pieces and the temperature in the oven.

A whole turkey breast is baked at 200-220 degrees for an hour. From time to time, it is cooked for the first 10 minutes at 220-230 degrees, for the next 10 minutes at 200 degrees, then brought to readiness at 180 degrees for 40 minutes. The total difficulty is still an hour.
Turkey breast medallions or roast fillets cut into pieces are cooked for 25-35 minutes at a temperature of 180-200 degrees.

Some recipes require a different production time for the product. To avoid mistakes, you should pay attention to the annotations accompanying them.

Turkey breast baked in foil

Compound:

turkey breast fillet – 1 kg;
drink – 0.25 l;
lemon – 0.5 pcs.;
ketchup – 50 ml;
salt, poultry spices - to taste.

Rinse the turkey breast fillets under the tap and pat dry with a cardboard towel. Cover with film and beat lightly on all sides. Remove the film. Using a sharp knife, pierce the breast in several places. Place it in a bowl.
Pour the drink into a separate container and squeeze the juice from half a lemon into it. Add salt, spices and ketchup.
Whisk the drink to mix the ingredients.
Pour kefir sauce over the breast and place in the refrigerator for 2 hours. After an hour of marinating, turn the breast over so that it is moderately soaked in the sauce.
Fold a large sheet of foil a couple of times. It is necessary that the sauce does not spill out during baking.
Place the breast on the foil and pour the sauce in which it was marinated. Lift the edges of the foil and seal them at the top.
Place the package of turkey breast in a baking dish.
Preheat the oven to 200 degrees. Place the form in it. Roast the turkey for 60 minutes. 10-15 minutes before the dish is ready, unfold the foil so that the breast can brown.

Turkey breast baked in a sleeve

turkey breast fillet – 0.8 kg;
tomato paste – 40 ml;
sour cream or mayonnaise – 40 ml;
garlic – 4 cloves;
fresh herbs – 50 g;
salt, pepper mixture - to taste.

Grind the peppers using a mill or coffee grinder. It is better to create this shortly before preparing the dish, so that the spices are very fragrant.
Rinse, pat the greens with a napkin, and finely chop them with a knife. Parsley and basil are ideal.
Peel the garlic cloves and crush them using a special press.
Place the greens, peppers, salt and garlic puree into a common container. Add sour cream or mayonnaise, as well as tomato paste. Stir the ingredients thoroughly.
Wash the turkey breast, dry it, and make several punctures in it with a knife.
Coat the turkey thoroughly with the resulting sauce and place it in the cooking sleeve. Secure the bag on both sides with special clips or simply tie it.
Place the bag in the refrigerator for 2-3 hours, then transfer to a baking sheet.
Make several holes in the cellophane for steam to escape, place the baking sheet in an oven preheated to 200 degrees.
Roast the turkey breast for an hour.

This recipe makes the turkey breast unusually tender, juicy and fragrant. There is hardly a person who can refuse such a treat.

Turkey breast fillet with vegetables in the oven

turkey breast fillet – 0.45 kg;
pumpkin – 0.25 kg;
potatoes – 0.3 kg;
green beans – 150 g;
carrots – 100 g;
onions – 100 g;
garlic – 5 cloves;
olive oil – 60 ml;
soy sauce – 40 ml;
salt, pepper, dried herbs - to taste.

Wash the turkey breast fillet, pat dry with a kitchen towel, and cut into walnut-sized pieces.
Place the breast fillet in a container, sprinkle with salt, pepper, dried herbs, pour over 2 tablespoons of vegetable oil and soy sauce. Stir until the sauce coats any piece. Close the container and put it in the refrigerator for 2 hours.
Peel the pumpkin, remove the pulp and seeds. Cut the vegetable into cubes about 1.5 cm in size.
Peel and cut the potatoes into approximately the same pieces as the pumpkin.
Scrub, wash the carrots, cut into circles or semicircles.
Remove the peel from the onion and cut it into thin half rings.
Cut the green beans into 2 cm pieces.
Cut the garlic into thin slices.
Mix vegetables with turkey breast.
Grease the pan with the remaining oil, place the vegetable and turkey mixture in it, and pour over the turkey breast marinade.
Cover the pan with foil and place in an oven preheated to 180 degrees for 45 minutes. Remove the foil 15 minutes before the dish is ready.

Using this recipe, you will prepare a real dish that will appeal to both gourmets who love tasty food and people on a diet.

Turkey breast fillet with cheese

Compound:

Turkey breast medallions – 0.5 kg;
tomato – 100 g;
hard cheese – 50 g;
mayonnaise – 100 ml;
garlic – 3 cloves;
salt, seasonings for poultry - to taste.

Lightly beat the medallions, rub with salt and spices, coat on all sides with mayonnaise mixed with crushed garlic.
Leave the medallions to marinate for 2 hours, then place them in the mold.
Cut the tomato into circles and place on medallions.
Grind the cheese and sprinkle the cheese shavings over the meat.
Place the pan in an oven preheated to 180 degrees and bake the turkey for 35 minutes.

A dish made according to this recipe can become a decoration for a festive table.

Turkey breast pastrami

Compound:

turkey breast fillet – 0.8-1 kg;
water – 2 l;
salt – 80 g;
refined vegetable oil – 60 ml;
garlic – 3 cloves;
table mustard – 5 ml;
dried basil – 10 g;
oregano – 10 g;
coriander – 5 g;
ground paprika – 10 g;
hot reddish pepper - on the tip of a knife.

Peel the skin from the turkey breast fillet and pierce it in several places with a knife. Fill with brine consisting of 2 liters of water and 80 g of salt. Leave for 2 hours.
Immediately prepare a fragrant paste by mixing herbs and spices with oil and mustard.
Cut the garlic cloves lengthwise into slices about 2 mm wide.
Stuff the breast with garlic and coat it with the fragrant paste using a knife.
Place the breast on a baking sheet.
Preheat the oven to the highest temperature (230-250 degrees).
Place the baking sheet in the oven. Bake the breast at the indicated temperature for 15-20 minutes.
Turn off the oven, but do not open it, leave the breast in it for 2-2.5 hours, during which time it will be ready.

Pastrami is best served cool as part of a meat tenderloin.

Turkey breast does not contain enough fat, but this does not mean that it is impossible to bake it so that it is juicy and soft. Knowing the technology of making the dish and suitable recipes, even a novice cook can cope with the task.