Meat,  Main dishes

Pan Fried Turkey Meat

Рецепт с мяса индюшатины
Зажарка с индюшатины
Индюшатина рецепт


✔ turkey meat, with wing or leg - 700 g
✔ carrots - 1 pcs.
✔ onions - 2 pcs.
✔ salt - 2 tsp.
✔ curry, black pepper, paprika - 1 tsp.
✔ olive oil - 1 tsp.

🕜 1 hour 30 minutes 
👥 4-6 servings
Nutrition*: 13/9/2
Calories*: 141 kcal

*per 100 grams of finished product


  1. Cut the turkey meat into small pieces.
  2. Fry the meat for 15 minutes over a high fire.
  3. Add the sliced onions and carrots. Fry on medium heat for 15 minutes.
  4. Salt the meat and add the spices. Leave for another 15 minutes.
  5. Cover with lid and quench for 25-30 minutes. Add water if necessary.
  6. The turkey roast is ready. Cook side dishes and enjoy delicious meat.

Full recipe

Not so long ago I was talking about turkey heart chops, and today I want to show you another simple recipe for turkey. If last time we made giblets, today we will use red meat.

Thighs or wing trim will do us great. Since there was a second option in the store, I’ll show the recipe on it. Pruning the meat, flushing it out and gnawing at the feathers, if you get caught. In my case, the meat is already cut in small pieces.

If you took a hip or a whole wing, then cutting the meat, it must be diced about 3×3 cm.

To fry lean, cut off the fat layers from the turkey or cut the hide completely.

I don’t recommend taking a turkey shank for roasting, as it has stiff veins that you will be tormented with at the cutting stage.


Drop olive oil in a hot frying pan, then pour out the meat and fry for 15 minutes.

I cook on the middle burner, on maximum fire. When the turkey gets a golden crust, we reduce the fire to medium. Now we add onions and carrots, sliced into medium slices.

Gently stir everything so that the vegetables are evenly distributed in the frying pan and fry, stirring for another 15 minutes.

After the necessary time we add spices and salt. Leave the turkey roast on a small fire for 15 minutes. At the end cover the meat with a lid and stew on a small fire for 25-30 minutes.

If necessary, we add water. Sometimes a lot of fat is released from the turkey, and water from vegetables, so no extra liquid is needed. Always repel the situation.

The turkey stew stage is necessary when the hide is present on the pieces of meat. It can be quite hard after frying, so we make it soft.


At the output you get a juicy and aromatic roast of turkey. It fits perfectly with any side dish.

I prefer the combination of turkey frying with mashed potatoes or porridge, such as rice and buckwheat.

Bon appetit! Don’t starve 😋

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