Turkey's shank: recipes for juicy and delicious dishes with their own hands

When a chicken gets bored in any form, you can safely start experimenting with turkey meat. Turkey turkey is "wayward", and therefore it is necessary to prepare it with the mind, with the proper processing of meat, which does not require in-depth knowledge in the field of cooking, you will prepare an appetizing masterpiece for all occasions. Let's start with the easiest: turkey's drumstick , cooking recipes in the oven.

First we prepare the meat for work. To do this, it is necessary to thoroughly wash and clean the skin so that the turkey's shank turns juicy. If you have contraindications to fatty foods, we advise you to remove the skin, then the meat will turn out to be more dietetic. So, turkey shank, recipes for every day.

For the preparation of turkey we will need:

• 0.8 kg fresh turkey shank;
• Five large potatoes;
• One young green zucchini;
• Salad lilac bulb;
• Greens according to preferences: dill and basil, parsley;
• Three cloves of purple garlic;
• 20 g of mustard;
• 50 ml of light olive oil;
• Large salt and pepper according to preference.

Turkey's drumstick (cooking recipes)

For proper preparation, it is necessary to slightly repel the shin, twisting it in the hand and tapping it with a special hammer. After that, make a knife in the lower leg and insert in it cleaned and medium-rubbed garlic mixed with chopped herbs, rub it well with pepper and garlic, excess with a towel, then cover with mustard.

Clear the salad lilac onion and cut it into large rings. Potatoes and zucchini cleaned of skins and cut into large bars, seasoned with salt. Coat the previously prepared container with olive oil and put the shin and vegetables there, sprinkling onions with onions. Remove the container in the oven for one hundred and twenty minutes at 200 C. After preparation, the shin can be cut into portions and served to the table.

We continue to experiment with turkey meat. As we remember, today we study the turkey's shank, the recipes for its preparation.

Option two, spicy, we will prepare a turkey shin in the oven, for which we will need:

• Large and juicy turkey shank in the amount of two pieces;
• Seven cloves of purple garlic (it is fresh and fragrant than usual);
• 90 g of mustard;
• Unrefined curd 120 g;
• Large salt and spices according to preferences, but it's better to just salt.

We wash and clean the turkey's shank from all sides, lightly beat off with a hammer so that the meat becomes supple, then we make grooves with the help of a corkscrew or knife.

Purify the purple cloves of garlic and grind it. Stir cottage cheese with mustard. The grooves of the turkey should be filled with purple garlic and rubbed with salt, then carefully coated with mustard, mixed with cottage cheese, and cleaned in the cold marinate. It is better, if for several hours, so the meat will evenly marinate and become softer and juicier, which is important for a turkey.

Next, everyone chooses the way for himself, you can bake a turkey shank in your sleeve, making small holes on top, you can put it on foil, bake for 70 minutes and then turn it into crunchy crust, it will take another eight minutes. Check the preparedness of the turkey's calf by a toothpick or other wooden stick, available at hand.

The third and last variant of preparation. We will shampoo turkey shank with lard and vegetables, for this we will need:

• Large shin of fresh turkey;
• Four cloves of young purple garlic;
• Fresh raw-smoked fat brisket (120 g);
• A large young carrot;
• Lilac lettuce bulb;
• A stalk of fresh petioled celery;
• 220 ml of sour cream;
• Green Bulgarian pepper;
• Large salt and favorite spices.

We wash the turkey's shank under running water, lightly beat off with a hammer, rub it with salt and leave it in a prepared container.

We cut a fat brisket with average brusochkami on three centimeters. We clean and wash vegetables, carrots cut into not very thick straws, onion large half-cages, celery medium lobules.

We make deep incisions on the shin of the turkey and lay garlic, carrots and celery there. We put it into a prepared container in advance, pour out the remains of vegetables and uneaten brisket, salt and pepper, cover onion half rings, pour sour cream, cover tightly with a lid and put it in the oven for forty-five minutes, then remove the lid and cook for another fifteen minutes.

With the right cooking, the turkey meat not only acquires a soft juiciness, but still has a wonderful, wonderful aroma that can not be compared with a regular chicken.