May 30, 2013

Oven Braised Turkey


If you like tender turkey meat and a dish that is also easy to make, you will definitely like this recipe. The vegetables and spices make the meat juicy and delicious. You just layer everything in an oven proof casserole dish (I like to use the turkey roaster pan), cover and let the oven do the rest. What can be easier than this?!  Well, I know, you can tell me some things that are....but I'm talking about making a wonderful dish that your family will love you for it :-)

You can buy turkey thighs and legs already pre-packaged or you can buy a whole bird, (as I did), then divide bird into portions, using the thighs, legs, and the more meaty parts for this dish and use all the bones to make a broth. If the bird is large, you can also reserve the breast meat to make a few schnitzels or freeze the breast meat for later use. Not only delicious but economical too!

Enjoy!

turkey- easy-oven
I specially like to eat mine with picked beets.


Ingredients:
4 lb. (about 2 kg.) turkey meat, legs, thighs or breast meat
1 tsp. sea salt
2 tbsp. oil
1 onion, sliced
1/4 tsp. black pepper
1 tsp. paprika
1 tsp. marjoram
3-4 cloves garlic, minced
3-4 medium tomatoes, diced
1 large red pepper, diced
1 tsp. dash seasoning

Directions:
Cut up your bird and use the tights, legs and breast meat if you like to make up the quantity set in the recipe. (Depending on the size of your bird, you may like to set aside the breasts to use at a latter time). If you like to use the whole bird, but also want to make a soup or a broth,  you may want to clean the larger bones of all the meat or as much as you can, by slicing the meat away from the bone with a sharp knife. Set aside the bones for to make a broth.

Place all the meat that you are using in a large bowl. Sprinkle salt all over meat and turn it around in the bowl to coat.

Grease a 9-in x 13-in pan, (or a roaster pan)  with oil. Spread the sliced onions to cover the bottom of the pan.

Arrange the turkey meat on top the onions.

Sprinkle with  pepper, marjoram, paprika and the minced garlic.

Spread the diced tomatoes and peppers on top.

Sprinkle the dash seasoning over everything.

Add some water (1/2 cup)  to the pan and bake covered at 350 ° for about 2 hours, (longer if you leave the larger bones in), or until meat is fork tender.

To serve remove meat to a serving dish; top with the braised vegetables from the pan. Serve with mashed potatoes.

Serves: 8-10 people

Bon Appetite!
 
Leia’s Culinary Treasures


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