Turkey hearts

Turkey hearts are a very healthy and equally tasty sub-product, the basis of which is muscle tissues with thin fibers, painted in dark red. On the top of the turkey hearts there is a small fat layer of white color, which must be removed before directly preparing the product. In its texture, turkey hearts are very dense, much denser than chicken hearts. In addition, they are larger than the latter.

Today, both chilled turkey hearts and frozen ones can be found on sale. The shelf life of chilled offal is no more than 2 days, while at -12S temperature frozen hearts can be stored for up to 2 months. By the way, boiled turkey hearts frozen by shock freezing are often found on modern counters. As a rule, packaging with this foreign-made product enters our market - most often it is imported by countries such as Italy, France and Spain.

A large number of delicious and healthy dishes can be prepared from turkey hearts. They are fried and boiled, simmered and baked. However, not everyone likes the rather specific smell of this offal, so often when extinguishing or frying, crushed ginger root is added.

Interestingly, thanks to its rather large size, turkey hearts are well suited for cooking cutlets, chops and even kebabs. In terms of taste and benefits, the most profitable combination is considered to be stewed turkey hearts with vegetable crops, for example, with broccoli or courgettes, cauliflower or eggplant. In addition, sour cream or cream, which can be replaced with melted milk, and necessarily different roots: carrots, onions, parsnips or garlic, are often added to such dishes.

You can not serve anything at all on the side dish for such full-fledged dishes, but the addition of stewed turkey hearts with mushrooms or chips will be even more appetising.

Boiled turkey hearts are used with success in warm salads, cold and hot snacks. In addition, they often go to cook a variety of broths and soups. If you twist the boiled turkey hearts along with garlic and herbs, you get an excellent filling for pancakes or pies.

But in order for this sub-product to be properly prepared and therefore safe for health, you need to adhere to certain rules. So, before preparing a turkey heart, it is necessary to soak in cold water for about half an hour, after which the water is drained and the product is boiled in a new one. At the same time, the optimal time for preparing turkey hearts is at least
1. 5 hours.