Baked turkey with Adyghe salt
6 servings
40 minutes
Roasted turkey with Adyghe salt is a simple yet exquisite dish rooted in Russian cuisine, absorbing its traditions of preparing juicy and flavorful meat. Adyghe salt, infused with herbs and spices, gives the turkey a rich taste and subtle spiciness, making it particularly appetizing. Baking in parchment keeps the meat tender and juicy as it stews in its own juices, revealing the depth of flavor nuances. This dish is perfect for both family dinners and festive gatherings, delighting guests with its aroma and ease of preparation. It is best served with vegetables or a light side dish to highlight the natural flavor of the turkey.
1
Wash the turkey and place it in a bowl.
- Turkey thigh fillet: 1 kg
2
Preheat the oven to 180 degrees.
3
Pour vegetable oil over the meat and add Adyghe salt.
- Vegetable oil: 2 tablespoons
- Adyghe salt (garlic-herb salt): 3 teaspoons
4
Mix well.
5
Place the turkey in folded parchment so that it lies in the middle, and roll up the edges of the paper to prevent juices from leaking during baking.
6
Place the turkey on a baking tray and put it in the preheated oven for 35 minutes.
7
Carefully, to avoid burning yourself with the juice, transfer the sealed turkey to a large plate with both hands. Allow it to cool slightly.
8
The meat turns out incredibly tender and juicy.
