Three ways to prepare turkey meat in the oven: chicken fillets in a piece, chicken drumsticks and thighs bone-in and chicken fillet cut into 3 cm (1.2 inches) cubes. Each part of the meat is baked in the appropriate way so that it remains juicy and has a nicely browned surface.
Tags: main dish.
Preparation time: 55 minutes - 1 hour 50 minutes.
Ingredients:
500 g of turkey fillets
500 g of turkey drumsticks and thighs
2 tablespoons of olive oil
1 teaspoon of ground sweet paprika
1 teaspoon of dry thyme
1 teaspoon of dry rosemary
½ teaspoon of salt
½ teaspoon of ground black pepper
100 ml of water
Preparation:
0. If you want you can cut the turkey fillets into ~3 cm (~1.2 inches) cubes.
1. Heat the oven to 190°C (374 °F).
2. If necessary, dry the turkey fillets and drumsticks and thighs with a paper towel. Do not wash the turkey meat.
3. Mix olive oil, ground pepper, thyme, rosemary, salt and pepper in a bowl.
4. Coat all pieces of meat with the mixture on all sides.
5. Arrange the meat in the baking dish.
6. Add water to the bottom of the baking dish.
Turkey fillets
7. Bake without aluminum foil at 190°C (374 °F) ~25 to 35 minutes.
Turkey drumsticks and thighs with bones
8. Cover with aluminum foil and bake for ~40 to 50 minutes. Then remove the foil and bake for another ~15 to 20 minutes, until it gets a nice crust.
Turkey fillets cubes 3 cm (1.2 inches)
9. Bake for about 25 to 30 minutes. Halfway through baking, stir or turn the cubes.
Note:
Meat is safe to eat when the internal temperature reaches 74°C (165 °).
10. Remove the meat from the oven and let it rest for 5 to 10 minutes before slicing.
Tips:
If you do not put water in the bottom of the pan, bake in a smaller baking dish, cover the meat with aluminum foil to retain moisture. Remove the foil 5 minutes before the end of baking the turkey fillets, if you want the crust to brown.
If you don't put water in the bottom of the pan, add 1 tablespoon of olive oil or melted butter or chicken stock over the turkey fillet (1 piece), before you put it to bake.
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Frequently asked questions (FAQ)
1. How do I know when the meat is cooked?
When there is no pink inside and when internal temperature reaches 74 °C (165 °F).
2. Why is water added to the bottom of the baking dish?
Water is added to the bottom of the dish to create steam during cooking and reduce the drying out of the meat. It helps to keep the meat juicier. The juices and spices that seep out of the meat will burn less on the bottom of the baking dish.
3. Can I use frozen turkey meat?
Yes. Thaw the meat completely in the refrigerator beforehand, then prepare it according to the recipe.
4. Can I cook only the turkey drumsticks or only the turkey thighs?
Yes. You can bake drumsticks only, thighs only.
5. How to make the meat crispy?
Towards the end of baking, remove the foil and leave the meat to brown. The meat should be dry before baking.
6. Can I use other spices with the fillets cut into 3 cm (1.2 inches) cubes?
Yes. You can add garlic powder, dry oregano, dry Breckland thyme, smoked paprika powder, salt, pepper and olive oil.
7. How to store leftover roasted turkey?
Place the cooled meat in a container with a lid and store in the refrigerator for up to 3 to 4 days.
8. Can I prepare all three types of turkey meat (fillets, drumsticks, thighs and fillets cubes) in advance?
Yes. You can coat them with oil and spices and store them in a closed container in the refrigerator for up to 24 hours before baking. It is important that the meat is kept in the refrigerator at a temperature of up to 4 °C (39.2 °F). Do not leave it at room temperature.
9. The best time to leave in the refrigerator with spices for each type of turkey meat?
Turkey fillets in a piece
The best time is 4 to 12 hours in the refrigerator.
Cubed 3 cm fillets
The best time is 1 to 4 hours in the refrigerator.
Turkey drumsticks and thighs bone-in
The best time is 8 to 12 hours in the refrigerator.
10. Can I use other spices for turkey drumsticks and thighs?
Yes. You can use garlic powder, dry thyme, dry rosemary, smoked paprika powder, salt, black pepper and olive oil.
11. Can I add vegetables to the same pan?
Yes. You can add zucchini, onions, potatoes, carrots or peppers, cut into smaller pieces. Make sure that the tray is not overcrowded.
12. Can I use roasted cubes of turkey to prepare a meal in advance?
Yes. Arrange the cooled cubes in individual containers and store in the refrigerator for up to 3 to 4 days.
13. Do I need aluminum foil for baking the turkey fillets cubes?
No. They are baked without aluminum foil.
14. Should the fillet cubes be turned during baking?
Yes. Halfway through baking, stir or turn them so that they bake evenly.
15. How to prevent the turkey fillets cubes from drying out during baking?
Cut the meat into equal cubes, do not overdo the baking time and check the internal temperature.
16. How do you know that the cubes are ready?
The internal temperature of the meat should reach 74°C.
17. Should the turkey fillet cubes be left to rest after baking?
Yes. Leave them for 5 minutes before serving so that the juices are distributed more evenly.
18. Can I freeze all types of roast meat, fillet whole pieces, fillet cubes, drumsticks and thighs?
Yes.
A) Turkey fillets in a piece
You can freeze the whole piece or cut it into portions. It is best to freeze it with a little baking juice to prevent it from drying out.
B) Cubed 3 cm turkey fillets
You can freeze them after baking, cooled and packed in portions.
C) Turkey drumsticks and thighs bone-in
You can freeze them whole or separate the meat from the bones.
Before freezing, cool the meat and put it in the freezer no later than 2 hours after baking.
Storage time in the freezer at -18 °C (0 °F).
All three types can stay in the freezer for up to 3 months, if they are packed properly.
Defrost the meat in the refrigerator.
Tri nacina pripreme cureceg mesa u rerne: cureci file u komadu, cureci batak i karabatak sa kostima i cureci file isecen na kocke od 3 cm. Svak deo mesa se pece na odgovarajuci nacin kako bi ostao socan i dobio lepo zapecenu povrsinu.
Oznake: glavno jelo.
Vreme pripreme: 55 minuta - 1 h 50 minuta.
Sastojci:
500 g cureceg filea
500 g cureceg bataka i karabataka
2 kasike maslinovog ulja
1 kasicica slatke mlevene paprike
1 kasicica suvog timijana
1 kasicica suvog ruzmarina
½ kasicice soli
½ kasicice mlevenog crnog bibera
100 ml vode
Priprema:
0. Ako zelite cureci file isecite na kocke ~3 cm.
1. Zagrejte rernu na 190°C.
2. Cureci file i batak sa karabatakom osusite papirnim ubrusom, ako je potrebno. Nemojte prati curece meso.
3. U ciniji pomesajte maslinovo ulje, mlevenu papriku, timijan, ruzmarin, so i biber.
4. Dobijenom mesavinom premazite sve komade mesa sa svih strana.
5. Poredjajte meso u posudu za pecenje.
6. Dodajte vodu na dno posude.
Cureci file
7. Pecite bez aluminijumske folije na 190°C, ~25 do 35 minuta.
Batak i karabatak sa kostima
8. Pokrijte aluminijumskom folijom i pecite ~40 do 50 minuta. Zatim uklonite foliju i pecite jos ~15 do 20 minuta, dok ne dobije lepu koricu.
Cureci file kocke 3 cm
9. Pecite oko 25 do 30 minuta
Na polovini pecenja promesajte ili okrenite kockice.
Napomena:
Meso je bezbedno za jelo kada unutrasnja temperatura dostigne 74°C.
10. Izvadite meso iz rerne i ostavite ga da odmori 5 do 10 minuta pre secenja.
Saveti:
Ako ne stavite vodu na dno posude, pecite u manjoj posudi, pokrijte meso aluminijumskom folijom da zadrzi vlagu. Skinite foliju 5 minuta pre kraja pecenja cureceg filea, ako zelite da se korica zapece.
Ako ne stavite vodu na dno posude, dodajte 1 kasiku maslinovog ulja ili otopljenog putera ili pilece supe preko cureceg filea (1 komad), pre nego sto stavite da se pece.
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Cesto postavljana pitanja
1. Kako da znam kad je meso peceno?
Kada vise nema roze u sredini i kada umutrasnja temperatura mesa dostigne 74 °C (165 °F).
2. Zašto se dodaje voda na dno posude?
Voda se dodaje na dno posude da bi tokom pecenja stvarala paru i smanjila isusivanje mesa. Pomaze da curetina ostane socnija. Sokovi i zacini koji iscure iz mesa manje ce zagoreti na dnu posude.
3. Da li mogu da koristim zamrznuto curece meso?
Da. Meso prethodno potpuno odmrznite u frizideru, pa ga pripremite prema receptu.
4. Mogu li da pecem samo cureci batak ili samo cureci karabatak?
Da. Mozete peci samo batak, samo karabatak.
5. Kako da koza bude hrskava?
Pred kraj pecenja uklonite foliju i ostavite meso da se zapece. Koza treba da bude suva pre pecenja.
6. Mogu li da koristim druge zacine cureci file kockice 3 cm?
Da. Mozete dodati beli luk u prahu, suvi origano, suvu majcinu dusicu, dimljenu papriku u prahu, so, biber i maslinovo ulje.
7. Kako cuvati ostatke pecene curetine?
Ohladjeno meso stavite u posudu sa poklopcem i cuvajte u frizideru do 3 do 4 dana.
8. Sve tri vrste (cureci file komad, cureci file kockice, cureci batak i karabatak) da li mogu da pripremim unapred?
Da. Mozete ih premazati uljem i zacinima i cuvati u zatvorenoj posudi u frizideru do 24 sata pre pecenja. Vazno je da meso sve vreme bude u frizideru na temperaturi do 4 °C. Nemojte ga ostavljati na sobnoj temperaturi.
9. Najbolje vreme stajanja u frizideru sa zacinima za svaku vrstu cureceg mesa?
Cureci file u komadu
Najbolje vreme je 4 do 12 h u frizideru.
Cureci file kockice od 3 cm
Najbolje vreme je 1 do 4 h u frizideru.
Cureci batak i karabatak sa kostima
Najbolje vreme je 8 do 12 h u frizideru.
10. Mogu li da koristim druge zacine za cureci batak i karabatak?
Da. Mozete koristiti beli luk u prahu, suvi timijan, suvi ruzmarin, dimljenu papriku u prahu, so, crni biber i maslinovo ulje.
11. Mogu li da dodam povrce u isti pleh?
Da. Mozete dodati tikvice, crni luk, krompir, sargarepu ili papriku, isecene na manje komade. Vodite racuna da pleh ne bude prepun.
12. Mogu li da koristim pecene kockice curetine za pripremu obroka unapred?
Da. Ohladjene kockice rasporedite u pojedinacne posude i cuvajte u frizideru do 3 do 4 dana.
13. Da li mi treba aluminijumska folija za pecenje kockica cureceg filea?
Ne. Peku se bez aluminijumske folije.
14. Da li treba okretati kockice cureceg filea tokom pecenja?
Da. Na polovini pecenja ih promesajte ili okrenite kako bi se ravnomerno ispekle.
15. Kako spreciti da se kockice cureceg filea ne osuse tokom pecenja?
Isecite meso na jednake kockice, nemojte preterivati sa vremenom pecenja i proverite unutrasnju temperaturu.
16. Kako znati da su kockice gotove?
Unutrasnja temperatura mesa treba da dostigne 74°C.
17. Da li kockice cureceg filea treba ostaviti da odmore nakon pecenja?
Da. Ostavite ih 5 minuta pre posluzivanja kako bi se sokovi ravnomernije rasporedili.
18. Mogu li da zamrznem sve vrste pecenog cureceg mesa file komad, file kockice, batak i karabatak?
Da.
A) Cureci file u komadu
Mozete zamrznuti ceo komad ili ga iseci na porcije. Najbolje je da ga zamrznete sa malo soka od pecenja da se ne bi isusio.
B) Cureci file kockice od 3 cm
Mozete ih zamrznuti nakon pecenja, ohladjene i spakovane u porcije.
C) Cureci batak i karabatak sa kostima
Mozete ih zamrznuti cele ili odvojiti meso od kostiju.
Pre zamrzavanja meso ohladite i stavite u zamrzivac najkasnije 2 sata nakon pecenja.
Vreme cuvanja u zamrzivacu na -18 °C:
Sve tri vrste u zamrzivacu mogu staja do 3 meseca, ako su spakovani kako treba.
Odmrzavajte meso u frizideru.
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