From tacos to tabbouleh: how to cook turkey around the world

Imagine: you return from work and find yourself in sunny Italy or even attractive Mexico, without a visa or troublesome flights. And it also has benefits for the body. There will be no magic; We are embarking on a balanced gastronomy journey.

The main ingredient of our culinary journey will be turkey meat, a unique product that combines all the beneficial properties of both white and red meat and can even replace fish in terms of the content of phosphorus, zinc and selenium. It is worth noting that turkey contains tryptophan, from which serotonin (“hormone of happiness”) is formed. We can safely say that turkey meat not only strengthens muscles, but also helps maintain a good mood.

To guarantee a delicious result, we turned to the Russian producer Damate, experts in their field (and meat) for the recipes. Its products are well known to you under the Indilight brand. The company’s product range will allow you to realize the most daring kitchen idea. We have put together five mouth-watering recipes from world cuisine that will definitely transport you to the atmosphere of the country of your ancestors.

1. Cooking meat. Bake the turkey drumstick with salt and pepper at 180°C for 80 minutes. Remove the turkey meat from the bone and shred it with a fork.
2. Making pico de gayo. Cut the tomato and onion into small cubes, chop the coriander and chili pepper. Mix all the ingredients in a salad bowl. Season with salt and olive oil to taste.
3. Let’s pack the tacos. Add turkey meat, pico de gayo, and a squeeze of lemon juice to each tortilla. Garnish the dish with chopped coriander, red pepper and onion feathers.

1. Carefully separate the meat from the bones. Rub it with salt and pepper and place it in the oven preheated to 180°C for 40 minutes.
2. Pour two liters of water over the bones and cook for 40-50 minutes.
3. Cut the onion into half rings and fry in a mixture of butter and vegetable oils, thyme and garlic until it begins to caramelize (about 10 minutes).
4. Pour in the wine and evaporate slightly. Add the contents of the pan to the broth. Cook on low heat for 10-15 minutes. Add salt, pepper and a pinch of sugar.
5. Serve garnished with roasted meat, grated cheese and baguette toast.

1. In a bowl, mix vegetable oil, finely chopped garlic, thyme and rosemary. Place the turkey breast in the marinade and leave it in the refrigerator for 20 minutes. Roast the turkey at 350°F for two hours.
2. Puree the tuna, sautéed onion, salt, sugar, milk and apple cider vinegar in the blender until you obtain a homogeneous, smooth consistency.
3. Place thinly sliced ​​turkey and tonnato sauce on a plate. Garnish with half a caper, a cherry tomato and some sauce.

1. Weld the thighs. As soon as the broth boils, add anise, cloves, cinnamon, salt, sugar and fish sauce.
2. Cut the onion and ginger into thick slices and fry until soft, add to the broth and cook for 1.5 hours. Then remove the drumsticks and cook for another 1.5 hours.
3. Place the finished noodles, pieces of meat, herbs, peppers and sprouts in bowls. Pour in broth and serve.

1. Cut the turkey meat into small pieces and fry in vegetable oil with thyme leaves and chopped garlic for 3-4 minutes on each side.
2. Rinse the bulgur and pour boiling water over it and let it sit for 15-20 minutes. Then place it in a colander to drain off excess liquid.
3. Cut the turkey, tomato, pepper and onion into small cubes. Combine vegetables, turkey, and bulgur in a large bowl. Add finely chopped parsley and mint.
4. Season the salad with olive oil and lemon juice, salt and pepper. Add pomegranate seeds and mix gently. Garnish with a sprig of mint and a slice of lemon before serving.