Composition / ingredients
Step-by-step cooking
Step 1:
How to make turkey thigh fillet baked in the oven? Prepare the necessary ingredients. You will need a turkey thigh fillet without a bone. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator in advance. When it thaws, rinse it, dry it with paper towels, if there is, cut off the skin.
Step 2:
In a bowl, mix sour cream of any fat content (a tablespoon with a slide) and ready mustard. Add salt and pepper to taste. Peel the garlic cloves from the husk and cut into thin slices. Sour cream can be replaced with cream, natural yogurt without additives.
Step 3:
Take any heat-resistant form with high sides. I have ceramic, but glass, metal will do. Lightly lubricate it with refined vegetable oil. If you have a silicone mold, you do not need to lubricate it with fat, the meat will not burn. Transfer the turkey fillet. Coat it on all sides with a mixture of sour cream and mustard.
Step 4:
Evenly distribute the chopped garlic over the meat. Cover the mold with a lid made of food foil. Put it in the refrigerator to marinate for at least an hour (or even better for the whole night). The longer the meat is marinated, the softer and tastier it will be.
Step 5:
Preheat the oven to 180 degrees in advance (10-15 minutes before cooking). Marinated turkey thigh fillet bake for 1 hour or more. The longer the meat is in the oven under the lid, the juicier and more tender it will turn out. Since everyone bakes ovens differently, the time and temperature may vary. Focus on the specifics of your technique. How to check readiness? If it is easily pierced with a knife and clear juice flows out, then it is ready.
Step 6:
Remove the foil and cook the turkey for another 10 minutes so that its top is browned. Serve the finished meat hot. Boiled potatoes, rice, vegetables are suitable for garnish. In a chilled form, the meat is perfect as a slicing. It goes well with red wine.
If you want, before baking, put the thighs on a heated frying pan and quickly fry them in vegetable oil (with a high smoking temperature) on high heat from all sides. The resulting ruddy crust will seal the juice inside the meat. When baking, it will not leak out and the turkey will turn out even juicier.
Meat in marinade can be transferred to a hermetically sealed plastic container or bag and frozen. It can be stored for about 1 month. When you decide to cook, transfer to the bottom shelf of the refrigerator, defrost and bake.
You can bake a turkey for the future and freeze it in a container or package. It can be stored for 3-4 months at a temperature of -18 degrees. Before use, defrost it in the microwave or in a frying pan under the lid.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Turkey can be replaced with chicken or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Mustard ready - 418 kcal/100g
- Turkey thigh - 144 kcal/100g
