Cooking Turkey Meat

BEFORE COOKING:

Before cooking, thoroughly rinse the turkey.

COOKING:

If making broth or soup, place the meat in cold water. If cooking turkey as a standalone dish, add it to boiling water, which ensures juiciness and higher nutritional value. Cook the individual pieces of turkey for 1–1.5 hours. Add water as needed to keep the meat covered at all times. Do not change the water. If making broth, skim off the foam (a brownish foam formed from coagulated protein) during the first 10–15 minutes for a clear broth. Forty minutes before the end of cooking, add the cleaned vegetable mix. Season with salt at the end when making broth, or immediately after adding vegetables if cooking the meat as a main dish. You may also add spices such as juniper berries, pepper, bay leaf, and cloves. After skimming off the foam, cook covered. The meat is done when a knife or fork pierces it effortlessly.

SERVING SUGGESTION:

Serve the cooked turkey with your favorite side dishes and salad (e.g., with cabbage).

Enjoy your meal!