How to cook pork Turkey

The most useful meat from poultry, because it is not only nutritious, but easily digestible and very tasty. Prepare the roast Turkey. You will understand why its so famous fans of healthy diet and perhaps you want to join them.

Boiled pork from Turkey in foil: breast

Ingredients:
- 1.5 kg Turkey breast;
- 2 liters of water;
- 240 grams of salt;
- 5 large cloves of garlic;
- 1/3 tsp red and black pepper, paprika, Basil, oregano and coriander seeds;
- 1 tsp. mustard;
- 50 ml of vegetable oil.

Carefully wash the breast of the bird and Pat dry, cut out the cartilage, bone and fat, if necessary, remove the skin. Pour water in a pot or container, completely dissolve it in salt and lower back Turkey. Leave it to proclivities for 2 hours, then drain the brine and rinse the meat again. Wipe it dry and place in a deep bowl.

Peel garlic and cut each slice into 3-5 parts. Deeply slice the breast across the surface 15-20 times and put the pieces of vegetable. Mix in a Cup of vegetable oil with spices and mustard and carefully stirred to a paste. It cover the Turkey with a cooking brush on all sides, tighten with cling film and put in the fridge for 24 hours.

Lay two sheets of foil on a baking sheet, and let him poultry meat and wrap tightly. Preheat the oven to maximum, then reduce oven temperature to 250oC. Bake it with the pork for 25 minutes, then turn it and cook another 10 minutes or until nice Golden brown. Turn off the oven but do not open it for 5-6 hours, until the contents has cooled to room temperature.

Boiled pork from Turkey in the sleeve: fillet thigh

Ingredients:
- 1.5 kg fillet of Turkey thighs;
- 1 liter of water;
- 4 cloves of garlic;
- 1.5 tsp of Italian herbs and ground pepper;
- 3 Bay leaves;
- 3/4 tsp. ground white pepper;
- 1.5 tsp. of salt.

Fill with water a small pot or saucepan and place on high heat. Wait until the liquid starts to boil, stir in paprika and Italian herbs, toss a Bay leaf, a little boil, set aside and let cool. Prepare the Turkey breast – cut the peel and the hard core and submerge in the marinade. Place the plates in the cold for 8-10 hours.

Remove the bird, dry and lard with garlic as described in the previous recipe. RUB it with pepper, salt, focusing on all sectors, and invest in special heat resistant sleeve. Fix it attached clips or just tie knots and pierce with a toothpick in several places to give out a couple of during cooking. Cook pork Turkey 40-50 minutes at 180oC, tear the package and simmer the dish for another 10 minutes until it will turn brown.