Traditional recipes

Turkey drum

Turkey drum

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The meat, entrails, vegetables, all cleaned, washed, put them in a large pot to boil with 1 tablespoon of salt, bay leaf and the rest of the grains; , gathering the foam that forms and after everything is very well boiled, add the crushed garlic, let it boil for a few more minutes and turn off the heat.

Strain all the ingredients, choose the meat, keep the soup in a bowl then cut everything into small cubes, put in a bowl, season with salt and pepper to taste, then fill the gout by pouring a little of the soup, after filling, add the soup then tie the goose with food thread and boil it in the soup that boils on the fire, if necessary add more water.

Let the drum boil very slowly for 10 minutes, take it out carefully, put it on a shredder with another shredder on top then a weight and leave until the next day or more when it is good to serve.

Homemade pressed turkey ham & # 8211 simple recipe

Pressed turkey ham simple recipe with step by step pictures. How to make a homemade pressed, healthy, low-fat turkey ham with a complete recipe, with a detailed list of ingredients and preparation.

Since I was a child, I have been left with a special appetite for pressed ham. It's just that, you know, the parts that sell under the name of pressed ham are very far from the taste of childhood memories. Whether it's pork or turkey pressed ham, what we find in stores has written on the label that it contains "60% meat", so you naturally wonder what the rest is. Whatever it is, it has an unnatural pink color and the dominant aroma that strikes you immediately is that of monoglutamate. For all these reasons I started preparing this dish at home and it's been a while since I've shared it with you. pressed pork ham recipe.

The recipe published a year ago was very successful among readers. Lately, especially, I have received dozens and dozens of pictures with their successes. You can see a part at the end of the article here. Soon, I began to receive questions about how a pressed ham could be made from poultry. Some readers wanted to know how to season the pressed turkey ham, others the chicken ham & # 8230 and I decided to prepare this version as well. Today I will share with you the turkey ham recipe.

Turkey drum

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Never say "never" - Turkey meat

Like any normal person, I have my fixations on food. There are some dishes I don't touch in my head. I tried some of them and the first tasting was enough for me to blacklist them. This is the case of belly soup, caltabos and the Norman specialty also called Andouilette (a kind of fried mat stuffed with other mats). In the case of others, it entered me a priori in my head the idea that I don't like them (although I had never even tasted them). Drum, brain, pipettes, drob and chills (jelly) falls into this category. In keeping with the historical truth, I ate colds once, but that doesn't matter, because I was starving and nothing else edible could be found within a radius of ‘jdemii de leghe. On top of the irony, I like the aspic (which is also a kind of meatball, but more from the city) which I eat with pleasure. So far, it has not been done in our house jelly. Because the only "consumer" of this specialty was just my wife. Dar…

Fresh turkeys reappeared at Lidl. They come from Peneș Curcanul, they are big and have an attractive price. But I'm sure I've told you about this before. With less than 100 lei, I chose a bird over 6 kg, which was quickly sliced ​​and stored (in the freezer) while waiting for the Christmas meal. Half of the breast will go to the beef salad, and the thighs and wings to the steak. The other half of the chest (the whole chest, without bones and skin, weighed more than 2 kg) remains waiting. It can be grilled or turned into fried schnitzels or baked. It can even replace chicken breast in salads (along with celery or endive), croquettes or various Chinese dishes. And if all these suggestions are not enough for you, you can find a lot more on the manufacturer's website.

The neck, chest, back, torso and several pieces of skin remained from the cut. It would have taken up too much space in the freezer, and there is no problem with throwing it away. So all these by-products found their place in a large pot in which they were boiled in water (enough to cover them well) with salt. After boiling in their law (foamed from time to time), over low heat, until the meat began to fall off the bones by itself, I strained the soup obtained (about 1.5 L). I cooled it in half a liter, put it in a saucepan and put it in the freezer. It is very good as a basic soup for various dishes. I use it especially for risotto.

In the rest of the soup I threw some frozen Parisian carrots (that's what those small and spherical carrots are called) and some peas (still frozen) and I boiled it again.

While the vegetables were cooking, I removed the meat from the bones. I also sent half of it in the freezer (I can use it later in a borscht or, better, in a Radauti soup), and the other half turned into turkey meatballs.

After the vegetables in the concentrated soup turned out to be cooked, I threw in the pot about 3-4 cloves of garlic, cleaned and well crushed, I gave it another boil and adjusted the taste of salt and pepper.

From then on, it was simple: I put the pieces of meat, carrots and peas in bowls, covered them with hot soup and waited. When they cooled well enough, I covered them with cling film and put them in the fridge.

The next day, the turkey meatball was only good to eat. And I really ate it! Obviously, with a brandy stamp next to it.

Have fun and see you healthy again!

Boyar cookbook - 200 recipes sought after for dishes, cakes and other household chores, by Mihail Kogălniceanu and Kostache Negruzzi

Some books are like a test. I really wanted my first book of Romanian dishes, even if the phrase appears later, in Christ Ionnin. At the first reading of the boyar's cookbook, signed by Kostache Negruzzi and Mihail Kogălniceanu and published in 1841, I had a feeling of disappointment. So I put it aside. Until recently, when I reread it carefully twice and tried to better understand the context and motivation of the two authors. The book obviously consists of a number of recipes collected from other countries, boyar recipes in their own right, recipes for 10-14 people, with ingredients impossible to find in a 19th century peasant household.

In addition to recipes, the two authors propose some useful "means" for households & # 8220to keep nuts fresh for a whole year & # 8221, & # 8220to remove excess salt from overly salty dishes & # 8221, & # 8220 eggs hens at any time of the year & # 8221, & # 8220to clear the turbid wine & # 8221, & # 8220to remove the smell of poloboc from the wine & # 8221 or & # 8220to be able to keep the meat fresh for a few weeks in the summer & # 8221.

"The boyar's cookbook" of Kogălniceanu and Negruzzi can put in difficulty even a rich man of our days, but he is a simple man of those times. For example, for doba (drum) of turkey you need turkey, tongue, ham, cow legs, rabbit, bacon, pickles, allspice, cinnamon, lemon peel, salt, pepper, eggs, milk and bread crumbs.

For other recipes you need nutmeg, vanilla, cloves, bay leaf, rosemary, thyme, capers, almonds, pistachios, chocolate or oranges.

The subtitle of the book, "200 sought-after recipes for dishes, cakes and other household chores", makes reasonable the hypothesis that the two tried these recipes, especially since they were both boyars and had both cooks and the opportunity to procure all these ingredients. However, the ingredients, the names of some recipes, but also the openness of both authors to European culture undoubtedly show the foreign origin of many recipes in this book. Here are some recipe names: Fashion ox comes from the French "Boeuf a la mode", pigeon in papillotes (Pigeons in wax paper, from the French "papillote"), Pasta (pie, from the German "pastette") chopping, Lentil cake (cake with a layer of jam, from the German “Linzer Auge”), Milhbrod (milk bread, from the German Milchbrot & # 8221), Mandel cuhen (almond cake, from the German “Mandelkuchen”) etc.

On the other hand, it was not the intention of the authors to present a cuisine they hated, but to borrow from foreigners and to revolutionize the society in which they lived.

Kogălniceanu writes about this book: "overthrowing all the established powers, trampling on all the rules received by the assembly and the custom of the land, he will make a terrible revolution in all Moldova in the form of making friganele and dumplings". He also adds, prophetically, that this book will bring them "the name of introducers of culinary art in Moldova."

Being up to date with the news in Europe, Kogălniceanu does not hide his intention to "borrow" from European culture: "I grew up and lived a large part of my youth in those countries that are at the head of Europe, I was and am of the nineteenth century is not forgiven to any nation to confine itself to what it has, without borrowing from foreigners ”(The mysteries of the heart, unfinished novel).

On the other hand, his friend and partner in several projects, the elder Costache Negruzzi, leaves us more information about the food of the time, especially in the letters published in the volume Black on white:

“Come with me to the country and follow the diet that I follow: In the morning we will eat chops and you will drink a glass of porter (dark English beer, hard and bitter) instead of dicoct at noon ham, macaroni, aliens, with wine from Odobești. In the evening we will come home tired, we will drink a poncho at a time, to cool off and then we will have dinner with a rabbit ostropat. ”

Letter VIII (June, 1839)

“Annoyed and tired of the works of the catagraphy, to which I owed my task as deputy, I had come to breathe a few more days at my estate, and to enjoy a better meal, after a walk through the villages for five months, during which time I had only eaten chicken borscht, and chicken with cream. (…) Waiting for the macaroni… ”

Letter XX (February, 1846)

"Coming to the host and feeling appetite, they sat down to eat. The waiter gives them borscht with lamb, lamb chops and lamb steak. ”

Letter XXV (October, 1849)

“One day, passing through the village of N., they stopped at the house of a lazy man, an old man who still had a few embarrassments of the estate. The Romanian received me with joy, and his wife added another chicken with cream to the usual dishes. We sat down to eat. ”

Even if dated almost three centuries before, Alexandru Lăpușneanul also gives us a clue about Negruzzi's opinion on the kitchen until the appearance of the boyar cookbook:

"In Moldova, at that time, the fashion of the chosen dishes had not yet been introduced. The biggest feast consisted of several dishes. After the Polish borscht came Greek food stuffed with greens, which floated in butter and then Turkish pilaf, and finally cosmopolitan steaks. In the yard, in addition to two reeds and four fried rams, there were three clumsy polobochas full of wine (& # 8230) ”

It should be mentioned, however, that both authors were convinced nationalists, Kogălniceanu imposing the terms “Romanian” and “Romania” in the European academic environment, and Negruzzi being intensely preoccupied with a more flexible Romanian language, a language to get rid of imported ballast.

Coming back to "Boyar's cookbook - 200 sought-after recipes for dishes, cakes and other household chores", I would notice the lack of diversity of “dishes”, a sign that the authors were not concerned with a comprehensive cookbook, as in the case of Christ Ionnin (from 1865), but with the imposition of a new gastronomic style.

In fish we find only sardines, used as an auxiliary element, not as the main ingredient. In hunting, although Negruzzi was a hunter, we find only deer and wild duck. Vegetables are also much "rarefied" compared to Ionnin's book. The book abounds, however, in dessert dishes: puddings, ice cream, cakes, cakes, salads.

Baked turkey salad

These days have inspired me to prepare a fresh, spring-flavored salad. To me, salads seem to be dishes that take the first place as a snack or that accompany other dishes in order to increase the nutritional value. Turkey breast salad, however, has an important content of protein, vitamins and minerals, so it can be considered a complete meal. In addition, turkey meat is low in fat and is an important source of essential amino acids.

Ingredients for 2 servings:
  • 300 g turkey breast (without skin and bone)
  • salt
  • pepper
  • sweet Boya
  • 1 tablespoon olive oil
  • 100 g of baby spinach
  • 100 g of cherry tomatoes
  • 20 g of nuts
  • 20 g of cranberries
  • 20 g of parmesan
  • balsamic vinegar cream (for decoration)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
For croutons:
  • 1 mini wand
  • 3 tablespoons olive oil
  • salt
  • pepper
  • sweet Boya
  • dried oregano
Preparing croutons:

Arrange the slices of bread in a tray lined with baking paper. I left them all with the crust, because I wanted them to have a more rustic look, but there is also the option to remove the crust and cut the bread into cubes. Then season with salt, pepper, paprika and oregano and sprinkle with olive oil. Put in the oven at 130˚C for 18-20 minutes.

Turkey breast

Season the meat with olive oil, salt, pepper, paprika, mix and leave for 30 minutes in a covered bowl. I recommend that you leave the piece of meat whole, because the goal is that, at the end, the turkey breast is tender and juicy inside and has a nicely browned crust. Then place in a tray lined with baking paper, cover with aluminum foil and bake for 55 minutes at 200 ° C. Remove the foil and put it in the oven for another 15 minutes until it browns well. Allow to cool, then cut into 1.5 cm cubes.

For dressing

According to your preferences, we prepare a dressing of 3 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, salt and pepper, to taste. Add the oil at the end and mix.

Place the spinach leaves on a flat plate, then add the browned pieces of meat, walnut kernels, cranberries and tomatoes cut in half. Pour the dressing and mix well. Add croutons, sprinkle strips of Parmesan cheese, and at the end add a drop of balsamic vinegar cream, as desired.

Turkey stuffing

We did not invent sarmales (I can not say with my hand on my heart or spoon who is responsible for their appearance, that is, it is not as if the Greeks invented democracy, a scribe wrote and preserved sources from which we learn today). I know so much: we Romanians have been able to reinvent them dozens of times and unite all these inventions under the motto cabbage in the Romanian culinary dowry box. Today I will respond to the challenge of the readers of the site (by the way, the promotion continues, yesterday I cooked at home for the first winner, but this is a story for the coming days) and I will show you how I combined the sarmales in a kind I haven't done before, with great tasty results.

I thought of combining turkey meat, which is quite healthy, with some smoked pork pastrami, weak enough, dry enough, tasty enough to give the sarmales the taste we all know and expect then. when we eat them.

At half a kilogram of turkey meat I put about 120 grams of pastrami, a cup of rice, a large onion, a cup of mashed tomatoes.

Cabbage wasn't the best in the world, but I did it. You can make these sarmales in vine leaves if you have them ready, even in gulia leaves (my mother makes them sometimes, they are fantastic) or in sour cabbage leaves.

So: I finely chop the onion and pastrami.

I put a teaspoon of oil in a pan.

I put the onion and rice in the pan and left them on the fire for three or four minutes, with the oil and a tablespoon of water. When the onion started to bottle, I took the pan off the heat.

I mixed onions, rice, meat, chopped pastrami and mashed tomatoes with a little chopped dill, a teaspoon of paprika and a pinch of salt.

I took out the back of the cabbage and put it in boiling water. In this way, the leaves came down slightly and softened.

The remaining cabbage (I didn't use all the leaves) was finely chopped. I put it on the bottom of a pot and poured another half cup of tomatoes over it. And a cup of water.

I filled the sarmales and placed them in the pot.

I covered them with a few burnt cabbage leaves after I put a tablespoon of mashed tomatoes on them. I put a lid on the pot and simmered the sarmales over low heat for an hour and a half.

Traditional baked turkey

For a more traditional and perhaps less frantic experience of roasting turkey, you can follow the classic route of a lower temperature (approximately 350 ° F / 177 ° C) and a longer cooking time, easily 3 hours or more. much for a £ 12 (and even more if it's filled).

You will want to drink oil regularly and you can cut the turkey with aluminum foil if the outside cooks too fast. The same temperature guide applies here. See our tips below to keep your gobbler from drying out.

Flamin ’Hot Cheetos Flavored Turkey


  • Defrosted turkey, prepared
  • 1 large bag, boiled cheese sticks, such as Flamin ’Hot Cheetos
  • Oil or butter
  • 1 teaspoon flour
  • Reynolds Kitchens oven bag
Key tags
  • Cheeta
  • Cheetos Flamin 'Hot
  • Food for food
  • Friendliness
  • Hot Cheetos Turkey
  • prescription
  • Thanksgiving
  • thanksgiving recipes
  • Turkey
  • Turkey Day


Preheat oven to 350 ° F.

Place hot boiled cheese sticks in a food processor and process until completely crushed. You can also add to a ziptop bag and roll with a twister until the sticks are completely crushed.

Brush the oil or butter on the turkey and cover them with crushed chips.

Add 1 teaspoon of flour to the Reynolds® oven bag and place in a large frying pan that is at least 2 inches deep.

Carefully slide the turkey into the oven bag, making sure that the opening of the bag is facing the end of the frying pan and not upwards. The bag should be inside the pan, not hanging over the edges of the pan.

Close the oven bag with the included nylon tie and cut six & frac12 inch slots at the top of the bag.

When the turkey reaches an internal temperature of 180 ° F in the thickest part of the thigh, without touching the bone, take it out of the oven and let it sit in the oven bag for another 15 minutes. Cut the top of the bag and carefully remove the turkey from the bag and place it on a cut. Lifting works well by inserting a carving fork into each end of the turkey.

Choked turkey breast under pressure cooker

Put 2-3 tablespoons of oil in the pressure cooker and fry the breast cubes until they change color.

Season with salt, pepper,

add the garlic cut into thin slices,

and simmer for 25-30 minutes.

The turkey breast is served with any kind of garnish.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Video: Drum-off 2020 Turkey. Dogac Titiz cam 1 (June 2022).