Roast turkey

Roast turkey

Category: Meat dishes

Ingredients
Turkey fillet (thigh)	0.8-1 kg
Medium potatoes	6-7 pcs.
Bulb onions	2-3 pcs.
Garlic	2 teeth
Hmeli-suneli	1 tbsp. l.
Coarse salt	taste
Vegetable oil	for frying
Greens or pomegranate seeds	to serve

Cooking method

• Switch on the MB to the "Casserole" (the lid is open, the handle is in the "closed" position). Pour vegetable oil into the bowl.
• We immediately begin to cut the meat into pieces ~ 4x4 cm, cut the third part and immediately put it in a bowl to fry.
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• It must be said that the strongest heat is precisely when the program is warming up, that is, before the start of the countdown, which is what is needed for frying. Therefore, as soon as the crackling subsided, I interrupted and re-started the program. Thus, very soon, she fried everything. Do not try, in a fit of insight, how to save time, throw a lot of meat at once. It will not fry. The oil and the bowl will cool down from a large amount, and the meat, instead of being sealed, will let out the juice and begin to cook in it. Fry in 3 passes, tested - optimal.
• While the last 3rd batch of meat is fried, cut the onion. You don't have to grind too much - medium cubes or half rings. Finely chop the garlic.
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• As they cooked, turn off the "Casserole", throw in the onion and garlic, and in between peel and chop the potatoes coarsely.
• See how much baked meat juice is on the bottom? The bow will quickly collect everything.
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• Look, it has not softened yet, but already brown, as if it has caramelized.
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• We do not have a task to bring the onion to readiness, as soon as the bottom of the bowl is deglazed, we add hops-suneli. Right now! Why? Because any spices reveal an incredible bouquet when roasted. They will give their aroma to the oil, and we will eventually be happy. And the temperature for the spices is optimal right now, the heat is not that burnt, and it is still enough to extract the aroma.
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• Now we throw in the potatoes, mix so that all the pieces are evenly covered with spicy butter.
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• Add the meat, mix again, adding some salt along the way.
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• Pour in 1 tbsp. l. water. It makes no sense anymore, but this spoon will help the SV to fill up with steam faster and gain pressure.
• We close the lid. Be careful here, take your time! Remember that the handle was in the "closed" position.
• Set "Chicken, Duck" for 25-40 minutes.
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• I must clarify: the meat will be completely ready in 25 minutes, but I really love brown potatoes (if you know what I mean) and therefore I set it for 40 minutes. No more needed, the meat can dry out.
• To serve, mix everything again so that each piece is covered with sauce, put on plates and sprinkle with chopped herbs or pomegranate seeds.
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Note

I would also like to say about hops-suneli. The choice of seasonings in stores now is huge, for sure you habitually grab something from your favorite and run on. But do not be too lazy to read the composition. Please note that the composition must include blue fenugreek or utskho-suneli. In Minsk, only 2 manufacturers have found utskho in the composition.

: wow: that's what I love. How appetizing the Beauty brought such goodies

What yummy! I took it to the bookmarks, I'll try to adjust it to my film, let's see what happens! Thank you for clarifying about the seasoning, now I will go to read my pack, I didn’t focus on it at all, hops-suneli, and hops-suneli.
What a bad luck! I read the composition, there is no fenugreek or utskho-suneli in the composition! On Sunday we'll go to Auchan, be sure to explore all the shelves with spices!

Beauty

What a bad luck! I read the composition, there is no fenugreek or utskho-suneli in the composition!

her, there is no tragedy, you just have a "short collection", and the "complete works" includes blue fenugreek, aka utskho-suneli. And what dish of Georgian cuisine, or at least with its smell, without utskho?

On Sunday we'll go to Auchan, be sure to explore all the shelves with spices!

I take Magic tree

[Arka]

Arka, I'm toiling with potatoes here. I like to have potatoes in such a dish either brown or boiled. I cannot achieve either one or the other. Should you set more time? I read that it takes 40 minutes, but today it turned brown. Has achieved. (potato varieties are not an option for us).
Now the question is, if I want it to be kind of slightly boiled, what should I do? Maybe for porridge?
Under what regime will it become like this? Meat + slightly boiled potatoes.

Some varieties do not boil under any conditions, this is the whole secret. So you have to try, sort out the varieties.

[Arka]

Arka, does not appear. Good. We had some sort of potatoes in the metro, but now, of course, not, because France is a producer.
And we have just potatoes. Tatars bring me from the region, we have whole national settlements, they grow it themselves, what kind of variety they have - I don't know, I've probably been taking it for the winter for 10 years. Pancake! my grandmother always had some kind of blue eyes, as she was called - with a yellow body. Delicious.
It means - I will always have potatoes - brown! I will simply increase the time, as you indicated, otherwise the white one does not taste good to me at all.

Try to look elsewhere, maybe you will be lucky, and you will get another variety, so you can take it in 2 places for the winter.
Loose varieties are those that have less pectins, that is, they do not necessarily have to be starchy. It is the high content of pectins that prevents the potatoes from boiling. Googling, you will find out what you and your family personally need from the varieties. I wish to find my potatoes!

[Arka]

Arka, thanks, I will definitely study it.