Turkey Buryan

My wife's favorite foods are turkey neck and rice. You know that I'm not very close, but if the spouses love, you have to make sacrifices once in a while.

I don't like the smell of boiled meat at all, I even avoid the kitchen while it is being boiled, but I managed to minimize this smell with a practical method.

When boiling chicken or turkey, I add 1 onion, 1 bay leaf and 1 slice of lemon with a rind to the boiling water. This makes the stew more pleasant and delicious.

Büryan's pilaf is very, very tasty thanks to this broth and butter. The price of turkey neck is quite affordable compared to meat. Therefore, it is also very economical.

Finally, the better the turkey neck is boiled, the easier it will be shredded.

Love…

Ingredients for Turkey Buryan Recipe

For boiling:

• 750 g turkey neck
• 1 pieces of onion
• 1 bay leaves
• 1 slice of lemon

For the rice:

• 2 cups of rice
• 3 cups of broth
• 1 medium onion
• 2 spoonful butter
• 1 tablespoons of oil
• salt

How to Make Turkey Buryan Recipe?

1. Wash the turkey neck and add enough water to cover it by 3 inches. Add 1 peeled onion, bay leaf and lemon slice and boil for 1 hour.
2. Insert a fork into the boiled meat, if it sinks easily, it is done.
3. Shred the boiled meat, put it in a bowl, salt it lightly. Leave the broth on low heat to keep it warm.
4. For pilaf, soak the rice in warm salted water for 15 minutes. Drain and rinse again and let it drain.
5. Set the oven to 200 degrees. Chop the onion for cooking and sauté for 2 minutes with the vegetable oil and butter mixture. Add the rice and fry it until it turns white.
6. Take the roasted rice into the baking dish. Add 3 cups of hot broth to it. Spread the shredded meat on the rice.
7. Bake the rice until the water is absorbed. Serve hot.