Honey glazed turkey || BeeKeeping ||

Glazed turkey breast

Time of cooking – 1 h 25 m

Appetizing breast with spicy glazed crust.

Ingredients
Butter – 100 g
Turkey breast – 1 pc
Salt and pepper – to taste
Honey – 3 tbsp
Whiskey – 6 tbsp
Grated orange peel – 1 tbsp
Orange juice – 2 tbsp
Cayenne pepper – ½ tsp

Melt 2 tablespoons of butter on a pan.

Put the breast on the pan and fry it well.

Then gently flip the breast and fry the other side.

Add the broth and stew meat for 20-25 minutes.

To prepare the glaze in a separate pan melt the butter.

Add honey.

Mix well and heat until bubbles.

Pour whiskey.

Add orange juice and mix well.

Pour the orange zest grated on a fine grater.

Add the cayenne pepper.

Mix well and cook for 3-5 minutes.

Grease turkey well with glaze.

Bake in the oven for 15-20 minutes.

After that turkey is greased again and put in the oven for another 10-15 minutes.

Bon Appetit!

Here are some more recipes:

Glazed turkey

4 serves: 1 kg of turkey, 4 medium carrots, 2 cloves of garlic, salt, black and red pepper, 2 tbsp. of vegetable oil, 250 ml of broth, 3 tbsp. of liquid honey.

Wash turkey breast and dry on paper towel. Wash carrot, peel and coarsely chop. Peel and chop the onion slices. Peel garlic and pass through the press. Rub the meat with salt and pepper.

Heat the vegetable oil in a skillet and fry the turkey from all sides until golden brown. Add the vegetables and cook, stirring occasionally, for 10 minutes.

Pour a small amount of broth, and cook everything in the oven for 40 minutes at 180 degrees C (350 F), occasionally basting the meat with remaining broth.

Get the turkey from the oven and rub with liquid honey. Bake for 10 minutes until golden brown. Ready turkey is wrapped in foil and left for 10 minutes to make it softer and juicier. Slice the turkey and serve with roasted vegetables.

Bon Appetit!

Glazed turkey with salad

4 serves :
2 onions
1 tbsp. of black peppercorns and rosemary
2 tbsp. of herbal liqueur
2 tbsp. of honey
500 g of turkey breast fillets
2 pods of red pepper
400 g of bread
1 cucumber
120 g of cherry tomatoes
1 bundle of lettuce and green onions
2 tbsp. of capers
1 clove of garlic
6 tbsp. of vegetable oil
150 ml of broth
120 ml of apple cider vinegar
salt and freshly ground black pepper
1 tbsp. of chopped basil
50 g of diced Gouda

Preparation:
1. Chopped onion, pepper are crushed and mixed with rosemary and honey liqueur. Fillets are cut into strips and marinated for 15 minutes.

2. Prepare vegetables. Pepper and bread are cut into cubes. Peel cucumber, remove the seeds and chop finely. Tomatoes are cut in half, tear lettuce.

3. Chop onion and garlic and sauté in 1 tbsp. of vegetable oil. Pour the broth and vinegar. Put the bread cubes, add the remaining ingredients – lettuce, basil, gouda and remaining oil.

4. Strung fillet and fry until brown (1-2 minutes each side). Coat the marinate and serve with salad.

Preparation time: 30 minutes
Per serving – 600 calories
Protein – 39 g, fat – 21 g, carbohydrates – 59 g.

Chicken, glazed with honey

1 small onion
25 g of butter
pinch of ground cinnamon
25 g of toasted, crushed almonds
25 g of fresh breadcrumbs
25g of sultanas
salt
pepper
15 mg of honey
2 large boneless chicken breasts

Peel and chop the onion. Put in a small bowl with the butter.

Cover the lid and cook in the microwave for 1 minute. Add ground cinnamon, almonds, raisins and bread crumb, salt and pepper and mix thoroughly.

Heat the honey in a microwave oven for 10 seconds.

Preheat oven to 180°C (350 F). Gently separate the skin from the chicken flesh and put the stuffing between the meat and skin. Fold the thin ends of the chicken to form it an elegant and compact.

Place the chicken in a small heatproof bowl and grease with honey. Pour 60 ml of water. Place the chicken on the lower grille (a metal tray). Cook for 20 minutes at 50% and the temperature 180°C (350 F) until cooked. If the top of the chicken starts to burn, cover it with small sheets of foil.

Honey glazed turkey on a spit on a piece of lettuce with cucumbers, tomatoes, peppers and basil

Ingredients:

Skewers :

2 shallots

2-3 branches of rosemary

1 tbsp. of black pepper

2 tbsp. of herbal liqueur (eg, germeister)

700 g of honey

turkey breast fillet

sea salt

Salad:

two paprikas

400 g of bread (the best that has been baked the day before)

1 cucumber

1 small head of the Roman Salad

120 g of small tomatoes

1 tbsp. of small capers

60 g of ripe Alpine cheese

Marinade:

1 bunch of green onions

1 clove of fresh garlic

6 tbsp. of oil from cold-pressed thistle or other good salad oil

150 ml of vegetable base

120 ml of apple cider vinegar

fresh ground pepper

1 bunch of basil

Preparation:

Peel shallots and finely dice. Rosemary is separated from the stems and chopped. Pepper is crushed and mixed with liqueur, honey and shallot. Release the meat from the tendon and cut into thin slices lengthwise. Mix with marinade and let stand for one hour, while repeatedly turning the meat. Finally, spread on a skewer and immediately prior to serving to put on the grill or put in the pan, turning each side in 1 minute, during this time the meat should be sprinkled with marinate and salted.

Preheat oven to 250°C (480 F). Paprika, without peeling, is put on the oven rack. If the paprika skin starts to turn black, then remove it from oven and cover with a damp kitchen crepe. Cool slightly, then remove peel: clean it from seeds and cut into small pieces. Set the oven to 200°C (390 F). Cut the bread slices, 3 cm thick and arrange on a baking oven and roast until golden brown, then remove and cool. Peel cucumbers, cut, remove the seeds and cut into small pieces. Rinse tomatoes with cold water and cut in half. Wash lettuce, drain the water and cut into small pieces. Capers are cut into small pieces and you grate the cheese. For marinade you clean green onions and chop with garlic cloves. All is simmered together in a pan with a tablespoon of oil of thistle. Add base and vinegar and bring to a boil. Hot vinegar broth is well salted and peppered, and mixed with pieces of bread – the bread should be well soaked, but not softened. Basil – except for a few leaves for garnish – is roughly chopped and mixed with other salad ingredients, as well as with remaining oil of thistle and marinated slices of bread, mix again with vinegar, salt and pepper. Grilled turkey is served on a salad leaf with remaining leaves of basil.