The baked fillet of a turkey is very gentle and juicy dish which is simply prepared, is quickly pickled and also quickly baked. It requires the minimum quantity of the most available products which will be in each fridge.
Ingredients:
- 250 ml of kefir;
- 1 lemon;
- mix of pepper;
- Provence herbs;
- fillet of a turkey weighing 1.2-1.5 kg (one piece).
Preparation:
- Wash a steak under flowing water, dry paper towels and to rub off slightly salt. In the prepared meat a knife to make small cuts. At the same time cuts have to be on all surface of meat and from all possible parties.
- Cut a lemon on two parts. To put one part for some time aside, and from the second part to extract juice. We will note that it is possible not to extract juice, and just to slice a lemon half thin.
- In deep capacity to connect kefir, juice from ½ parts of a lemon or segments of a lemon, spice and a grass. Carefully to mix everything to uniformity. Ready kefiric weight will become marinade for meat.
- To lower a piece of a turkey in marinade, to send to the fridge and to pickle not less than 3 hours. During this time, meat is recommended to be overturned that it was evenly kept waiting from all possible parties.
- Include and warm an oven to 150-180 degrees.
- Take out meat from marinade, shift to a piece of a foil, to inwrap, lay out densely in a form for roasting and bake 1 hour. At the same time during roasting from meat a large amount of juice will be distinguished. You shouldn't be frightened, and has to be. This juice will be present also at the baked meat.
- To take out ready juicy fillet of a turkey from an oven, to develop, to cool, slice a little thick, to give to a table together with a garnish or a fresh vegetables.
- We will note that it is possible to do cold cutting or juicy cold sandwiches of this meat.