Turkey terrine recipe
A terrine is a French dish consisting of a mixture of meats, vegetables, and seasonings cooked in a mold until it reaches a firm consistency that allows it to be sliced.
Ingredients · Servings 2
- 300 gr de pavo molido
- 1 huevo
- 2 cdas de pan rallado
- 1/4 de cebolla blanca finamente picada
- 1/2 zanahoria pequeña rallada
- 1 diente de ajo picado
- 1 cda de mostaza Dijon
- 1 cda de queso parmesano rallado
- 1 cda de perejil fresco picado
- 1/2 cdita de tomillo seco
- 1 cda de aceite de oliva
- 1/2 cdita de sal
- 1/4 de cucharadita de pimienta negra
- 1 pizca de nuez moscada
- 2 cdas de caldo de pollo o verduras
Method · 1 h 10 min
- Precalienta el horno a 180 °C. Engrasa ligeramente un molde pequeño para terrina, pan o budín.
- Calienta el aceite de oliva en una sartén y sofríe la cebolla y la zanahoria durante 3 o 4 minutos, hasta que estén suaves. Agrega el ajo y cocina durante 30 segundos más.
- Coloca el pavo molido en un recipiente amplio. Incorpora el huevo, el pan rallado, la mostaza, el parmesano, el perejil, el tomillo, la nuez moscada, la sal y la pimienta.
- Añade los vegetales sofritos y el caldo. Mezcla suavemente con las manos o una espátula hasta integrar todos los ingredientes, evitando trabajar demasiado la carne.
- Vierte la preparación en el molde y presiona ligeramente para eliminar bolsas de aire. Alisa la superficie con una cuchara.
- Cubre el molde con papel aluminio y colócalo sobre una bandeja para horno. Agrega un poco de agua caliente a la bandeja para crear un baño María.
- Hornea durante 35 minutos. Retira el papel aluminio y cocina entre 8 y 10 minutos más para que la superficie tome un ligero color dorado.
- Comprueba que el centro esté completamente cocido. Si utilizas un termómetro de cocina, la parte central debe alcanzar 74 °C.
- Retira la terrina del horno y déjala reposar durante 10 minutos antes de desmoldarla. Para una textura más firme y fácil de cortar, puedes refrigerarla durante unas horas.
- Sirve la terrina de pavo en rebanadas y acompaña con rúcula, tomates cherry y unas gotas de limón.
This turkey terrine combines ground turkey with carrots, onions, herbs, mustard, and Parmesan cheese for a juicy and flavorful result. It's oven-baked and can be served hot, warm, or cold, accompanied by a salad or fresh vegetables.
Prepare a delicious and creamy turkey terrine
- 2 people
- 390 Kcal
- 300g of ground turkey
- 1 egg
- 2 tbsp of breadcrumbs
- 1/4 of a finely chopped white onion
- 1/2 small grated carrot
- 1 clove of chopped garlic
- 1 tbsp Dijon mustard
- 1 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1/2 tsp dried thyme
- 1 tbsp of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 pinch of nutmeg
- 2 tbsp of chicken or vegetable broth
- Preheat the oven to 180°C. Lightly grease a small terrine, loaf, or pudding mold.
- Heat the olive oil in a frying pan and sauté the onion and carrot for 3 or 4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Place the ground turkey in a large bowl. Stir in the egg, breadcrumbs, mustard, Parmesan cheese, parsley, thyme, nutmeg, salt, and pepper.
- Add the sautéed vegetables and the broth. Gently mix with your hands or a spatula until all the ingredients are combined, being careful not to overwork the meat.
- Pour the mixture into the mold and press down lightly to remove any air pockets. Smooth the surface with a spoon.
- Cover the mold with aluminum foil and place it on a baking tray. Add a little hot water to the tray to create a water bath.
- Bake for 35 minutes. Remove the foil and cook for another 8 to 10 minutes until the surface is lightly golden.
- Check that the center is fully cooked. If you're using a kitchen thermometer, the center should reach 74°C.
- Remove the terrine from the oven and let it rest for 10 minutes before unmolding. For a firmer texture and easier slicing, you can refrigerate it for a few hours.
- Serve the turkey terrine in slices and accompany with arugula, cherry tomatoes and a few drops of lemon.
Tips for making a delicious turkey terrine
- Use fresh ground turkey for better texture and flavor.
- Don't mix the meat too much, because it can become compact and hard after baking.
- Sauté the onion and carrot beforehand so that they add sweetness and don't release too much liquid inside the terrine.
- Breadcrumbs help absorb moisture and keep the mixture together.
- Dijon mustard adds flavor and prevents the result from being too bland.
- Do not fill the mold to the brim, as the mixture may expand slightly during baking.
- The bain-marie helps the turkey cook evenly and retain a more tender texture.
- Do not cut the terrine immediately after removing it from the oven. Resting allows the juices to redistribute.
- For cleaner slices, let the terrine cool completely before cutting.
- Make sure the center reaches 74°C to check that the turkey is fully cooked.
Is turkey terrine served hot or cold?
It can be served either way. Freshly baked it is more tender and juicy, while after refrigeration it acquires a firmer texture and is easier to cut.
How can you tell if a turkey terrine is ready?
The safest way is to check the internal temperature with a kitchen thermometer. The turkey should reach 74°C to be considered fully cooked.
How long does turkey terrine last in the refrigerator?
Properly refrigerated and stored in an airtight container, it can be kept for approximately 3 days. It must always be kept at a suitable refrigeration temperature.
Can the turkey terrine be prepared in advance?
Yes. In fact, preparing it a few hours in advance makes it easier to cut and allows the flavors to blend better.
