Roasted Turkey Fillet
One of my favorite roasted meat recipe! It’s very easy in preparing, to use for holidays, and instead of sausages. Dietary: NO fat, very protein!
Instructions:
Preparing:
Marinate the turkey fillet in the mixture of honey, vinegar, salt and your favorite spices, leave to rest in fridge for the night. Or marinate it before roasting, and left for two hours at room temperature. It’s ideally! But it’s the sort of very “flexible” in cooking meat; it’s hard to spoil it. You can season the fillet with spices before roasting and use defrosted one.
You know. Every piece and kind of meat needs its special way of cooking. Roast the turkey fillet 40-70 minutes (depends on size of piece) at a temperature of 355 ̊F in OPEN pan. Better to use ceramic pan for equal temperature distribution. Turn the turkey over during roasting several times.
A fillet stays almost in the same size after roasting. Its good hot and cold; really succulent!
Instructions:
- 2-4 pounds of white turkey fillet
- 1 tablespoon of honey
- 3 tablespoons of balsamic vinegar (or half a glass of dry vine)
- Salt n’ spices (good with cumin, thyme, rosemary; or parsley+garlic, chop and grind in mortar)
Preparing:
Marinate the turkey fillet in the mixture of honey, vinegar, salt and your favorite spices, leave to rest in fridge for the night. Or marinate it before roasting, and left for two hours at room temperature. It’s ideally! But it’s the sort of very “flexible” in cooking meat; it’s hard to spoil it. You can season the fillet with spices before roasting and use defrosted one.
You know. Every piece and kind of meat needs its special way of cooking. Roast the turkey fillet 40-70 minutes (depends on size of piece) at a temperature of 355 ̊F in OPEN pan. Better to use ceramic pan for equal temperature distribution. Turn the turkey over during roasting several times.
A fillet stays almost in the same size after roasting. Its good hot and cold; really succulent!