Calories
228 kcal
Protein
16 g
Fat
16 g
Carbohydrates
3 g
Take 2 eggs and hard-boil them for 5-7 minutes. Then, wash the turkey carcass and boil it in a large pot with salted water until it's tender, for 30-50 minutes. When it's done, chop up the meat into small pieces. Take an onion and bell pepper and chop them up as well.
Make a dressing of 2 spoons of sour cream, 1 spoon of mustard, 1-1,5 spoons of soy sauce and few pinces of pepper to taste. Combine all the cut ingredients from before into a large bowl, mix together and season with salt, about 2-3 pinces. Decorate to your taste and serve!
For special gourmets, we suggest replacing the soy sauce with pomegranate sweet sauce. Since orange mustard is not always available, the sweetness and mustardiness compensate for each other.
Quality turkey has different shades of reddish color - it can be both delicate pink and dark red. Red meat has more protein and less fat, while light meat has the opposite, so the best turkey meat is considered to have pink muscle tissue. The skin should be dry, firm, and smooth, but not slippery, as this indicates that the meat has been on the counter too long. Feel the carcass and press it with your finger - if there is a dent, it means that the meat is far from the first freshness and it is not worth buying.
Bon Appetit!
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