Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a turkey with tomatoes and cheese in the oven? Prepare the ingredients. Any fillet will do — both from the breast and from the thigh. It is better if the meat is chilled, in the case of frozen, defrost it according to all the rules so that it retains juiciness.
Step 2:
Cut the fillet into portions. Try to cut the meat across the fibers — then it will turn out softer. Lightly beat off each piece with a special meat hammer.
Step 3:
Put the meat in a bowl, add salt, spices and soy sauce. Mix well and leave to marinate for half an hour. When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
Step 4:
Meanwhile, grate the cheese on a fine grater, combine it with sour cream and finely chopped dill. Choose greens according to your taste or availability.
Step 5:
Cut tomatoes into circles.
Step 6:
Cover the baking sheet with foil, lightly oil it. Put the prepared pieces on a baking sheet, put slices of tomatoes on each piece.
Step 7:
Cover the pieces evenly with cheese mass on top. Pour a little liquid (water or broth) on the baking sheet. Bake the turkey in a preheated 180 ° C oven for about 40 minutes until golden brown.
Step 8:
Serve the finished turkey with any side dish. Bon appetit!
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.
Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.
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 !
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- 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
- Turkey carcass without skin - 161 kcal/100g
- Turkey II category - 194 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Dill greens - 38 kcal/100g
- Soy sauce - 51 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
