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Baking a Turkey (Filet, Shank, or Roll)

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Adjust Servings:
1 kg of Turkey meat Fillet or other part/roll
3 tbsp. of Extra Virgin olive oil
3 tbsp. of Lemon juice
1 tsp. of Grounded black pepper
1 tsp. of Salt
1 tsp. of Garlic powder Or fresh one, grated
1 tsp. of Onion powder Optionally
1 tsp. of Basil leaves Dried basil
Vegetable Pillow:
2 Onion
1 bunch of Parsley leaves
1 Celery rib
2 Bay leaf
2 twigs of Rosemary
2 twigs of Thyme
2 Pimento
5 peppercorns of Black pepper whole
1 tsp. of Любисток листья
1/2 cup of Water
1/2 tsp. of Salt
2 tbsp. of Extra Virgin olive oil

Baking a Turkey (Filet, Shank, or Roll)

  • Dairy-Free
  • Gluten-Free
  • 1 h 30 min
  • Serves 8
  • Easy


  • Marinade:

  • Vegetable Pillow:



Turkey is a wonderful bird with dietary meat. But with it, especially with the filet, there is always a question, “How to cook it juicy and achieve a brighter flavor?”

The best way, in terms of flavor, health, simplicity and time savings is to bake it in the oven in an enameled cast iron or glass dish/cauldron under a lid.

Cooking secrets:

  1. A vegetable pillow with spices and herbs
  2. Marinade with lemon (or orange/mandarin/grapefruit) juice, herbs, spices and olive oil
  3. Cook it to an internal temperature of 74 degrees Celsius.

You can cook any part of the turkey in this way, whether filet, bone-in filet, thigh, or shank with bone as well as a roll from the filet or thigh/shank meat. The time will vary, so the main thing is to watch the internal temperature and not overcook it.

Bon Appétit!

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For the marinade, mix all the ingredients to make a flavorful paste. Coat the meat on all sides and either let it marinade in the fridge for 30 minutes or overnight, but you can also cook it immediately.


Preheat the oven to 200 degrees Celsius.


In the bottom of the cauldron/dish, pour olive oil, put the onions cut into thick half rings and celery stalks cut into 5 cm strips with all the spices and pour the water. Then put the meat on top. Cover them with a lid and put them in a hot oven. Cook the dish for 15 minutes at 200 degrees Celsius. During this time, the cauldron and meat will get warm. Then reduce the temperature to 175 degrees Celsius and bake under a lid until the meat is ready.


Cooking time will depend on the size of the piece and the type of meat. For example, a roll of filet weighing 1 kg will cook for about 1 hour and 30 minutes, while a roll of shank will take longer and a piece of meat with a bone will take even longer.
One hour after the beginning of baking, use a kitchen thermometer to check the internal temperature of the meat. Once the internal temperature reaches 74 degrees Celsius, it is done. Then stop baking.


Since the poultry has been cooked under a lid, there will be no browning initially. If you want it browned, put it under the grill for 15 minutes without a lid.
Baked turkey can be eaten both hot and cold.
Bon Appétit!

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