avg —
Turkey fillet baked in foil in the oven
Instructions
I gather the ingredients from the list for making turkey fillet baked in foil.
I rinse the piece of turkey fillet under cool running water and dry it well with paper towels. I rub the fillet with a pinch of salt. I mix the honey with the fragrant herbs. If the honey has crystallized, I first hold it in a water bath until it turns liquid. I rub the resulting mixture over the fillet on all sides.
I cut a piece of foil large enough to wrap the fillet completely.
I wrap the seasoned turkey in the foil so that the juices released during baking do not leak out but stay inside and soak into the meat. I place the foil-wrapped turkey in a baking dish, seam-side up. I put it into an oven preheated to 180–200 °C for 30 minutes.
The turkey fillet baked in foil in the oven is ready.
If you like, you can brown the turkey a little. To do this, I open the foil at the top and return the turkey to the oven for 10–15 minutes until golden.
I let the finished turkey cool and slice it crosswise into pieces 1 cm thick.Bon appétit!
Tips
- 1
Honey + herbs is a magic mixture. The honey caramelizes as it bakes, and the herbs release their aroma. Melt crystallized honey in a water bath beforehand.
- 2
Seam-side up in the dish – the juices will not leak out onto the bottom. The main secret of a "juicy turkey" is a tight, sealed parcel.
- 3
30 minutes at 180–200 °C is ideal for 300 g of fillet. Overbake the turkey and it will be dry; underbake it and it will be raw inside.
- 4
Opening the foil for browning is optional. Ten to fifteen minutes with the top open and a golden crust appears. The same principle works for other kinds of meat baked in foil.
FAQ
Which turkey fillet should I choose? +
Breast fillet is ideal – lean and tender. Alternatives: thigh fillet (juicier, a little fattier) or drumstick fillet (denser). Fresh fillet is firm, with no grey film and a pink colour. Chilled is better than frozen, as the structure is preserved. Thaw frozen fillet in the refrigerator for 12–24 hours. Do not thaw it in hot water, as that ruins the texture. For a premium version, use farm turkey. Before baking, wipe the fillet dry with paper towels – wet meat steams rather than bakes. Remove any sinews and membranes, as they turn tough.
What can replace thyme and savory? +
Alternatives: rosemary (a pine-like aroma), oregano (Italian notes), dried basil (slightly sweet) or a herbes de Provence blend (a ready-made mix). Replace dried herbs with fresh at a ratio of 1:3 (1 tbsp dried = 3 tbsp fresh). Do not overdo it – the herbs should highlight the flavour of the meat, not overpower it. Black pepper is a must, for a little heat. Garlic powder is optional (1/2 tsp) to boost the aroma.
How long does the turkey keep? +
In the refrigerator, in a lidded container or wrapped in foil, it keeps for up to 3 days. I do not recommend freezing it, as the structure falls apart after thawing. Reheat sliced pieces in the microwave for 30–40 seconds, or in a pan for 1 minute with a little oil. For sandwiches, slice it cold for even slices. Serve it warm straight away alongside a side dish. Do not leave it at room temperature for longer than 2 hours, as the meat spoils. Blot the juice with a napkin when slicing so it does not spread across the plate.
What should I serve the turkey with? +
Side dishes: mashed potatoes, boiled rice, couscous with vegetables or buckwheat. Vegetable options: a fresh salad (cucumber, tomato and herbs), steamed broccoli or asparagus. Sauces: cranberry (a classic), honey-mustard, sour cream with herbs or lingonberry. For sandwiches, serve it with wholegrain bread, butter and lettuce leaves, alongside a cup of tea or juice. It pairs with a glass of dry red (Pinot Noir, Merlot) or a semi-sweet white. For a festive table, present it as a platter with pickled gherkins and olives. For a picnic, pack the slices in foil. It is a versatile meat for any occasion.
- Comment
or post as a guest
Be the first to comment.
