Bird

Turkey in batter


Ingredients for making turkey in batter

  1. Turkey (filet) 600 grams
  2. Olive oil 150 milliliters
  3. Ground black pepper to taste
  4. Salt to taste
  5. Wheat flour 200 grams
  6. Chicken egg 2 pieces
  • Main Ingredients: Turkey, Eggs, Flour
  • Serving 6 servings
  • World Cuisine

Inventory:

Knife, Cutting board - 2 pieces, Paper kitchen towels, Tablespoon, Bowl - 3 pieces, Refrigerator, Plastic wrap, Fine mesh strainer, Fork, Stove, Frying pan, Kitchen spatula, Large flat dish, Plate

Cooking turkey in batter:

Step 1: prepare the meat.


We wash the fresh turkey fillet under cold running water from any kind of contamination and dry it with paper kitchen towels from excess moisture. After we lay the fillet on a cutting board and cut across the fibers with thick layers from 1.5 to 2 centimeters.

Lightly beat off the turkey slices with a kitchen hammer, sprinkle each slice on both sides to taste with salt and black pepper. We shift the slices into a small bowl, pour pieces of meat 2 tablespoons of olive oil, tighten the container with plastic wrap, put in the refrigerator and infuse the turkey for 1.5 - 2 hours.

Step 2: prepare the eggs and flour.


After the required time, we take out a container with a turkey from the refrigerator and remove the plastic wrap. Then we take a sieve with a fine mesh and sift through it into a small bowl 200 grams of wheat flour. In a separate bowl we drive 2 eggshell eggs, add salt, black ground pepper to the same container to taste and beat everything with a fork until splendid.

Step 3: fry the turkey in batter.


Now turn on the stove to a medium level and put on it a frying pan with 50 milliliters of olive oil. When the fat is heated, take 4 - 5 pieces of meat, dip them in a beaten egg, then in flour and again in the egg.

Then we put them in a pan and fry them on both sides until golden brown, each should take at least 3 minutes to fry. Helping ourselves with a kitchen spatula, we periodically turn the meat from side to side for even frying.

We put the roasted turkey on a paper towel and allow the paper to absorb the excess fat. After we send the finished meat to a large flat dish. In the same way, we fry the remaining turkey, adding olive oil to the pan from time to time.

Step 4: serve the turkey in batter.


Hot turkey served hot as a main course. Pieces of meat are placed on a large flat dish or immediately served in portions on plates. As a complement to this incredible yummy, you can offer any side dish, for example, a salad of fresh vegetables, vegetable purees, marinades, pickles, boiled pasta, rice or cereals. Such meat is preferably savored under a glass of white dry or semi-dry wine. Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices indicated in this recipe can be supplemented with spices such as allspice, dried and ground dill, laurel leaf, curry, savory or sage.

- Instead of wheat flour, breadcrumbs can be used.

- Olive oil can be replaced with any other vegetable fat.

- Optionally, between the layers of turkey, you can lay onion rings, finely chopped garlic and then insist the meat in the refrigerator. These vegetables will give their juice to the fillet pieces in 1.5 - 2 hours, the rich aroma and the dish will turn out even tastier.