Steamed turkey can be cooked for many different purposes. For example, for a dietary ration with any restrictions or for the menu of children of younger and preschool age. Such meat can be placed on the table immediately after the end of cooking, as an addition to a side dish or vegetable salad. And you can use a steam turkey to prepare more complex dishes and snacks - salads, sandwiches.
Ingredients:
- Chilled turkey - 300 g
- Salt to taste
- Vegetable oil - 1 tbsp. l.
- Lemon juice - 1 tbsp l.
- Lemon slices - 1 pc.
- Ground coriander - 2 pinches
- Dried thyme - 2 pinches
For steaming meat, you can take, in principle, any part of the poultry. Fillet is suitable, that is, breast without bone and skin.
You also need to take vegetable oil without a bright characteristic smell and taste. Ground coriander and dried thyme are universal additives for any type of meat.
Wash the turkey fillets and pat dry with napkins.
Cut the meat into small slices using a sharp knife. It is not necessary to make pieces that are too thin or narrow, as the finished fillet will turn out to be dry.
Spread the layers of turkey on a cling-wrap lined plate or cutting board. Salt the meat and pour over with lemon juice, vegetable oil.
Now sprinkle the turkey with ground coriander and dried thyme. If time permits, you can cover the pieces with cling film and put them in the cold for an hour and a half - so that the meat is slightly marinated. If there is no time in stock, immediately proceed to heat treatment.
By the way, in addition to lemon juice and oil, you can use spicy or more delicate mustard for pickling.
Place the turkey pieces in a steaming dish. Add a slice of lemon for a brighter citrus scent. Pour 300 ml of water into the multicooker bowl and place a plastic container with turkey on top. Close the lid and turn on the "Steam cooking" mode for 20 minutes.
After the beep, the meat will be completely cooked. It is not worth boiling it longer, since, most likely, it will then turn out to be dry. Serve immediately or continue cooking with it.
If you do not serve the turkey immediately, then it is better to reheat it before serving - then it will become soft and juicy again.
Bon Appetit!
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