Turkey boiled pork "Juicy"

I strictly adhered to the recipe and preparatory stages, but put it not in the oven, but in the MV.
In the frying mode, I fried for several minutes on each side, then turned on the stewing mode and forgot about the meat for 1, 5 hours. I, however, just in case, added 0.5 multi-glass of water (I had a bad experience of cooking without adding water before), but I probably could not have done this, since the turkey had allocated enough of its juice.

Girls!
And I, as always with an experiment - myasko turkey according to this recipe (after brine) marinated in a marinator for 3 cycles, after that I put it in the sleeve and in the airfryer! Preheated it for 5 minutes. 250 *, and then baked the meat for 35 minutes. 250 *, on the middle lattice. I did not take out of the AG and did not open the lid until it had completely cooled down. Then the meat was wrapped in foil and, as it cooled down completely, in the refrigerator overnight. Meat is the bomb! And it is cut thinly, thinly! Juicy, tasty, I didn't stuff it with garlic, but crush it through a crush and add it to the marinade. It will be cool to cook in the summer - not hot with AG.

[two]

I, too, have been making such a treat for several years now ... (I also read the recipe from the network)
Only I do the pickle for 1 tbsp. water +1 tbsp. l. salt, pour the meat so that it is completely covered with water.
I leave only for two hours. and then in a preheated airfryer for 20 minutes, then I wrap it in an airfryer, keep it for another two hours.
Refrigerate overnight. Very tasty turkey breast, we have it as an ordinary dish instead of different sausages ..

So I have been making this kind of meat for three years now, also for four hours in brine, 230 g-13 minutes, without opening, and until it cools. Spices for your mood. I often do it with skinned chicken breast.
Thank you for the recipe, it was this option that inspired me to try the recipe, I've been doing it for three years, now I saw it and remembered that I hadn't thanked it (I was still sitting in the bushes then!)

[Rada-dms]

Rada-dms, chicken breast is!
Need to do!

Girls who cooked according to this recipe, tell me.
Is there any proportional dependence of roasting time on the size of a piece of meat?
I have a piece of pork leg 700 grams. Baked at Т.250 degrees for 18 minutes.
She just turned off the oven.
Will that be enough? Or include a little more?

Then put the meat on a dry baking sheet,

Without foil?

Girls, soaked "crunch" 1400 g, pickled, there were questions:
it is better to cool it before use, that is, it is a cold appetizer or it is also tasty when warm, I understand that the oven must cool down, but the temperature from the cooled oven and refrigerator is still different.
I'm planning for dinner tomorrow, please tell me who cooked.

[eye]

eye, tasty in any way!) just hot can be served as a 2 dish with a side dish, and cold as an appetizer or for a sandwich

Such a delicious boiled pork, yum-yum! straight drooling! And the recipe is not very complicated, I will definitely cook it! I just didn't understand, but do you need to put it in the oven in a bag or in foil?

230 g - 13 minutes without opening and until it cools. Spices for your mood. I often do it with skinned chicken breast.

Ol and chicken breast how many degrees ??
and what are you spreading the breast on? on a wire rack or on foil?

Culinary girls, can you please tell me if the meat should be put in a baking bag or foil? I already have a holiday on my nose, it's time to cook, but I just can't figure out the technology ... Thanks in advance !!!

I do it on a baking sheet on paper, I don't cover it, it turns out very well, I just need to let it cool completely.

Thank you so much!!! : girl_love: I just spread it with pasta and sent it to the refrigerator, tomorrow night I will bake it, I hope for a successful debut with boiled pork

I cooked a boiled pork yesterday. 1.7 kg of turkey breast was divided into two pieces of about 1 kg and 700 g (I thought it would be better to bake this way). It turned out, however, that my gas stove refuses to heat up to 250 degrees, only 230 has mastered. Therefore, I decided to increase the cooking time to 45 minutes, during which time the meat was baked and remained juicy, so in this sense everything worked out. Thanks again for the recipe and advice!
The only thing I didn't really like was the coriander. I used it for the first time, purely outwardly - everything was beautiful, the balls were like that ... but only it tastes pretty bitter. And you feel it when you bite into the ball, and a little bit of the meat is transferred. I don't know if this is normal or I got some kind of defective coriander ...

[Butterfly_74]

Butterfly_74, Olya, I never use coriander with peas, it crumbles and there is little sense from it. And I don't taste it whole. Try to fry and grind it in a coffee grinder. Aroma, do not come off. I add it everywhere, I don't feel bitterness, but what a gorgeous smell!

[marika33]

marika33, thanks a lot, I'll try! I just have a lot of it left.

Thanks for the recipe, yesterday I cooked 2 breasts, very tasty and juicy))) I will definitely repeat

I came to thank you for the successful recipe and share the version that I got, based on the time I had:
thick turkey breast fillet 1.2 kg per night soaked in solinada (1 l of water + 40 g sugar + 60 g salt), I got it for 17 hours, then smeared with spices and vegetable oil, left for a couple of hours at room temperature, wrapped in foil and baked for 45 minutes at 250 degrees, then left to cool in the oven until morning, and after 3 hours in the refrigerator we tried a juicy thinly sliced ​​turkey, and for dinner we repeated it on a sandwich with a fresh cucumber, very tasty!

I will mark, I will try

What a delicious recipe! I'll have to buy a turkey breast !!!

I will mark, I will try

What a delicious recipe! I'll have to buy a turkey breast !!!

we liked it so much that it was almost over and decided to repeat it)))

The recipe is good. I cooked it, changed the spices a little.
Just one remark, but this is a matter of taste and attitude towards your health.
The amount of salt in the brine is excessive. I put 6 tablespoons of brine on 2 liters of brine. l (and not 8, as according to the recipe) salt - salty all the same.
Nevertheless, thanks to the author for the cooking method.