Turkey with carrots and cabbage baked

Name: Turkey with carrots and cabbage baked - Ionelia M.
Ingredients: a piece of turkey meat 2 bunches of fresh carrots half a white cabbage a few potatoes a glass of dry white wine (100 ml) salt pepper

Meat - Turkey with carrots and cabbage baked by Ionelia M. - Recipia

I cooked this turkey with carrots and cabbage in the oven when I wanted a simple yet hearty meal without wasting time on separate sides. I like to use whole vegetables, especially when I have young carrots and small potatoes. It’s the kind of dish where you don’t need many utensils and you don’t complicate things with extra sauces. Everything is done in one tray, and you don’t have to keep an eye on the oven constantly. Quick info Total time: about 1 hour Preparation time: 10-15 minutes Baking time: 50 minutes (20 + 30 minutes) Servings: 4 Difficulty: easy to medium Recipe type: main dish, suitable for lunch or dinner, no special occasion pretensions Ingredients A piece of turkey meat (thigh or wings, breast tends to be drier) 2 bunches of fresh, whole carrots Half a white cabbage, cut into thick slices with the core A few whole potatoes (choose small ones, so they don’t need cutting) A glass of dry white wine (about 100 ml) Salt Pepper Preparation method 1. Clean and wash the vegetables under cold running water. The carrots and potatoes remain whole. The cabbage is cut into thick slices, core included, so it doesn’t fall apart while baking. 2. Wash the piece of turkey and score it on the skin side. Generously sprinkle salt and pepper and rub the meat well on all sides. 3. Place the meat in the tray, skin side down. Put the tray in the preheated oven at 180°C for 20 minutes. During this time, the turkey will release fat, and you won’t need any extra liquids. 4. After 20 minutes, take the tray out and turn the meat skin side up. Arrange the vegetables around the meat. Sprinkle salt over the vegetables now, so they don’t release water before cooking. 5. Put the tray back in the oven for another 10 minutes. 6. After those 10 minutes, pour the glass of white wine over the meat and vegetables. 7. Let it bake for another approximately 30 minutes, or until the meat and vegetables are cooked through. If needed, check with a fork – the potatoes and carrots should be soft, and the meat slightly browned. 8. Take the tray out of the oven and let everything sit for a few minutes before serving. Why I make this recipe often I prepare it because I don’t have to stand by the oven, and everything is ready in one tray. The turkey meat turns out tender if you don’t use the breast, and the vegetables absorb the flavors from the meat and wine. It’s suitable when I want something lighter than a roast with a separate sauce. Tips and variations Tips Use meat with skin and bone if you want the dish to be moist. Don’t salt the vegetables before putting them in the tray – otherwise, they will release their water and become too soft too early. If the vegetables are very large, you can cut them in half so they cook through at the same time as the meat. Substitutions Turkey thighs or wings are the best choice, but you can try chicken (reduce the baking time to 40 minutes, check after 30). Turkey breast works if you have nothing else, but the result will be drier. Sweet potatoes can replace regular potatoes if you prefer a sweeter taste. Variations You can add a few slices of onion, but it’s not part of the original recipe. If you don’t have white wine, use water or clear broth, but the wine helps to tenderize the meat. Serving ideas Serve hot, directly from the tray, with all the cooked vegetables alongside the meat. It doesn’t need extra sauce. It goes well with a seasonal salad if you want something fresh on the side. Frequently asked questions Does the turkey meat turn out too dry with this recipe? If you use thighs or wings, it won’t turn out dry. The breast tends to dry out, especially if cooked too long. Can I add other spices? You can add some, but the recipe is designed to remain simple, just with salt and pepper. If you want, you can try a bit of thyme or paprika. Do I need to cover the tray with foil? No, it’s not necessary. The meat skin side down at the beginning releases enough fat so it doesn’t dry out, and the wine added later helps as well. How do I know the vegetables are done? The potatoes and carrots should be soft if you poke them with a fork. If they’re not tender enough after the recommended time, leave the tray in the oven for a few more minutes. Can the recipe be made without wine? Yes, but the final taste will be simpler. You can replace the wine with a bit of broth or water. Nutritional values (estimate) One serving (out of 4) contains approximately: Calories: 300-350 kcal (for lean meat and vegetables, without added fat) Protein: 28-32 g Fat: 6-10 g (varies depending on the type of meat and how much fat melts) Carbohydrates: 20-25 g (mostly from potatoes and carrots) Values are estimates and may vary depending on quantities and the exact type of meat used. Storage and reheating The dish keeps in the refrigerator, in a closed container, for 1-2 days. The meat and vegetables can be reheated in the oven or microwave, but the cabbage and carrots will soften even more upon reheating. It’s best on the day it was cooked.

Turkey with carrots and cabbage baked

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