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Grilled turkey breast with pea garnish

Grilled turkey breast with pea garnish

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Season the meat with salt, pepper, thyme, paprika, crushed garlic and oil. Let it taste as long as we make the peas.

For peas, onions, garlic and chorizo, cut into small cubes and fry in 2-3 tablespoons of olive oil until the onions are soft. Add the tomato paste and the paprika and let it cook for another 3-4 minutes. Then the peas (frozen or fresh), salt, pepper and enough water to cover the peas. Leave it to boil, taking care not to catch it, until the water drops and the peas are ready (about 20 minutes).

Heat a grill pan and add the turkey breast. Fry for 3-4 minutes on each side and serve with peas.

Turkey Breast with Almonds

- Cut the turkey meat into pieces (not too big but not too small).
- The meat pieces are lined with food starch.
- Heat 60 ml of oil from the total amount of oil to be used in the pan. Fry the pieces of meat on all sides until they acquire a beautiful golden color and are well cooked.

- Remove the pieces of meat from the pan and drain the remaining oil.
- Put the fried meat back in the pan.
- Fry the chopped almonds very little in a separate pan, using the remaining oil (40 ml).

- Lightly fried almonds are placed over the pieces of meat in the pan. Add the soy sauce, a pinch of salt and fry everything over high heat for a few minutes.
- Turkey breast with almonds is served hot with garnish and seasonal salad.
I found the network in volume 9 of the collection "Delights in the kitchen - Meat dishes". I changed the recipe a bit in the sense that I used turkey (boned turkey breast) instead of chicken.

Grilled turkey breast with spices

Grilled turkey breast with spices from: turkey breast, salt, onion powder, cumin, chili powder, black pepper, paprika, oregano, cayenne pepper, olive oil.


  • 2 pieces turkey breast, cut into suitable strips
  • 1 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • olive oil

Method of preparation:

Add all the spices in a small bowl. Mix well. In another bowl put the meat, cover and grease well with olive oil on all sides.

Add the spice mixture and rub on all sides. Cover and refrigerate for 2-3 hours.

Heat the grill, put the pieces of turkey breast and cook on each side for 10-15 minutes. Cover with foil and let rest for 10-15 minutes before slicing.

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I put marinated turkey in the evening for the next day & # 8211 because the meat (especially since we are dealing with a whole bird and turkey on top) benefits a lot through this process, respectively an extra taste, aroma and color. Also, the meat gains in juiciness and the fibers are ground, broken by the marinade, which obviously helps us because we will keep the meat in the oven less time. For the marinade I used the following ingredients: 4 tablespoons oil (the oil keeps the meat juicy), 200 ml white wine (the wine acid tenderizes the meat and flavors), a clove of garlic, a tablespoon of peppercorns and a tablespoon of ground pepper, a tablespoon of paprika sweet and one hot, 2 bay leaves, a tablespoon of allspice, a teaspoon of mustard seeds, salt, a teaspoon of sugar. As the turkey is quite large, it is a bit difficult to marinate it in a bowl, so I advise you to put it in a bigger bag or bag of polyethylene after you have previously greased it and massaged it well with the marinade. Then add the whole spice mixture over the turkey and tie the bag tightly. Leave the bag in the fridge and turn it 2-3 times in the next 24 hours and knead slowly to grease the turkey again.

The next day we take it out of the bag, tie its legs and wings (as it browns in the oven it unfolds more and for this reason it must be tied), we fill it with apple slices and arrange it in the tray, with the chest down . Apples help preserve the juiciness of the meat. We put in the tray a cup of water or if you want with wine and cover it in the first phase with aluminum foil. Leave the low heat in the oven and let the temperature work slowly to set. The water will evaporate completely so it needs to be added. I had a more turkey and less fat country turkey, but if you have a supermarket turkey, it will leave more juice in the tray, but you will still have to add some water because the humidity and implicitly the juiciness of the meat must be maintained. I left it covered with foil for an hour and a half, taking care to have liquid in the tray. After this time, we removed the foil and turned it on its back (if it doesn't fit, we don't formalize it, we put it on the side as well, it's important to rotate it). We do not decide to permanently remove the aluminum foil to allow a good browning without testing if the meat has been well penetrated and has become soft and tender, otherwise we keep it covered with the foil until it is tender. Removing the foil, the turkey begins to brown nicely on one side and then turn it upside down. While it is browning, from time to time we pull the tray out of the oven enough so that, with a spoon, we can take the juice from the tray and grease the browned part so that it does not dry out - burns too badly and loses its juiciness. My turkey was ready in 2 hours and 30 minutes.

Since a turkey in the oven fits well in tandem, I had to accompany it on a plate with a garnish. I prepared a rice garnish as follows:

Saute onions, peppers, carrots and garlic sprinkled with pepper, allspice and hot peppers

I boiled the rice as it is known, one measure of rice and two of water. I chopped the julienned onion and put it in a pan to cook. I accompanied it with 2-3 small, dried and semi-hot peppers, as well as pepper and allspice. I cleaned the capsicum and cut it thin, long (Chinese), I cut the carrot into rounds and I added them both over the onion.

I cleaned the garlic and finely sliced ​​it, adding the last one to the pan. When they were all hardened, I filled them with boiled rice over which I sprinkled a knife tip with cumin seeds. I kept the pan on the fire for 3-4 minutes, stirring continuously, slowly, to merge the flavors. I sprinkled salt to taste. With turkey meat I also prepared turkey on a bed of potatoes.

Turkey breast stuffed with garnish of peas with carrots

A recipe for Turkey Breast stuffed with pea garnish with carrots from: potatoes, salt, arugula, cream cheese, pepper, turkey schnitzel, toast, flour, eggs, kaizer and cloves.


  • 600 g small potatoes
  • salt
  • 1 rocket connection
  • 150 g cream cheese
  • pepper
  • 4 pcs. turkey schnitzel (180 g)
  • 120 g toast
  • 2-3 tablespoons flour
  • 2 eggs
  • 2 tablespoons melted butter
  • 6 slices of kaizer (or spicy salami)
  • a few cloves

Method of preparation:

Peel the potatoes, wash them and boil them for approx. 25 minutes in salted water. Finely chop the arugula. Mix it with salt, pepper and cream cheese. Wash the meat, dry it on a kitchen towel, then beat it. Season with salt and pepper. spread the cheese mixture on the pieces of meat, fold them and fix them.

Crush the toast. Sprinkle the schnitzels with the flour, beaten eggs, and prepared breadcrumbs. Fry them for 5 minutes on each side in melted butter. Drain the potatoes. wrap them with kaizer slices, fix them with a clove. Fry the potatoes on both sides. You can also add a garnish of carrot peas.

Grilled turkey breast

Grilled turkey breast from: turkey breast, salt, onion powder, cumin, chili powder, black pepper, paprika, oregano, cayenne pepper, olive oil.


  • 2 pieces turkey breast, cut into suitable strips
  • 1 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • olive oil

Method of preparation:

Add all the spices in a small bowl. Mix well. In another bowl put the meat, cover and grease well with olive oil on all sides.

Add the spice mixture and rub on all sides. Cover and refrigerate for 2-3 hours.

Heat the grill, put the pieces of turkey breast and cook on each side for 10-15 minutes. Cover with foil and let rest for 10-15 minutes before slicing.

Turkey steak marinated in mint and oranges


  • a turkey breast
  • a tablespoon of grated orange peel
  • 1/4 cup orange juice
  • 1/4 cup fresh, chopped mint leaves
  • 2 tablespoons fried sesame seeds
  • a tablespoon of olive or vegetable oil
  • a tablespoon of fresh, chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

1. In a small bowl, mix all the ingredients except the turkey and mix well to prepare the marinade.

2. Put the chicken breast in a large, sealable bag, or in a tray with a lid. Add the marinade and leave in the fridge for 30 minutes to 2 hours, turning the turkey from time to time.

For the grill: drain the turkey breast pieces and keep the marinade. Heat the grill and put the breast pieces on medium to high heat, about 5-10 minutes on each side, greasing them from time to time with marinade, until they are cooked.

To bake in the oven: heat the oven and grease a baking tray with oil, arrange the breast pieces and pour the marinade. Let it cook covered for 30-45 minutes until they are ready, removing the lid / foil in the last 10 minutes to get a beautiful brown color.


We can use any kind of liver.

We wash the liver, clean it of the vinegar, unwrap it in lobes or cut it.
Then let the liver sit in sweet, cold milk for 1-2 hours.
Drain it, wipe it and put it on the grill well heated and greased with a little oil.
Hold for 5 minutes on one side, then turn on the other side. Do not leave it on this side for more than 4-5 minutes, so as not to harden.
After we take it out on a plate, we put a little butter to melt on the hot liver, now we also salt the fine salt, which will melt faster.
Add spices. I put pepper and garlic powder.
It is healthy, good for anemics, for weak, demineralized people.
Make a garnish or prepare a salad. and.
Good appetite!


Grilled liver is really good and the turkey liver is really delicious!

Beef or veal liver is my pleasure :). The turkey must be good too, I haven't tried it yet but Teo says it's delicious so you have to try it! Kisses: X

Chicken breast with rice and pea garnish

boneless chicken breast - 300 grams, breadcrumbs - 50 grams, rice - a 200 ml cup of coffee (see photo), water - 3 cups of coffee (same as above), peas - 300 grams, butter - 50 grams , salt, delicate vegetable, sunflower oil, cauliflower in vinegar, donuts in vinegar

Difficulty: low | Time: 1h 15 min