Roast turkey with prunes
Cut the turkey into portioned pieces (100-120 g each), salt, sprinkle with lemon juice. Fry without fat on both sides. Fold into a goose-pan. Grate the carrots, chop the onion and simmer in a skillet until golden brown. Lay on top of the meat. Add a glass of boiling water and simmer over low heat for 1 hour. Wash the plums in cold water. Remove bones and place on meat. Season with pepper, add 1-2 bay leaves. Simmer for another 30 minutes without interfering. Serve with pasta or boiled rice.
| Products |
| turkey fillet |
1.5-2 |
Kg |
| prunes |
500 |
r |
| carrot |
1 |
PCS. |
| fat for frying |
|
how much will it take |
| bulb onions |
1 |
PCS. |
| lemon |
1 |
hunk |
| spice |
|
taste |
| salt |
|
taste |
|
|
