Interesting ideas for cooking turkey breast steaks/cutlets?!


Question: Hello all! Picked up a 1.1kg boneless turkey breast in Lidl yesterday for a measly €7.99 - took it home and sliced it up into a bunch of breast steaks. Now, of course, I have some 12 breast steaks in the freezer and only 2 people to cook for. So - any fave recipes, ideas, tips on how to cook turkey for the next couple of weeks and keep it interesting? Obviously stir fry is an option, or diced with pasta... marinaded and grilled or pan-fried... But I'm looking for recipes! We eat a lot of chicken stir-fried with spaghetti (is bf's latest culinary breakthrough, after a year of trying to get him to eat pasta now he'll eat nothing else...) Whatever really gets you excited when you cook turkey! Any turkey-specific marinades or rubs or general flavouring suggestions appreciated too.


Answers: Hello all! Picked up a 1.1kg boneless turkey breast in Lidl yesterday for a measly €7.99 - took it home and sliced it up into a bunch of breast steaks. Now, of course, I have some 12 breast steaks in the freezer and only 2 people to cook for. So - any fave recipes, ideas, tips on how to cook turkey for the next couple of weeks and keep it interesting? Obviously stir fry is an option, or diced with pasta... marinaded and grilled or pan-fried... But I'm looking for recipes! We eat a lot of chicken stir-fried with spaghetti (is bf's latest culinary breakthrough, after a year of trying to get him to eat pasta now he'll eat nothing else...) Whatever really gets you excited when you cook turkey! Any turkey-specific marinades or rubs or general flavouring suggestions appreciated too.

*TURKEY BREAST CUTLETS WITH LEMON AND
WINE SAUCE

2 tbsp. flour
3 tbsp. Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg
1 egg, well beaten
1/2 c. skim milk
1 lb. raw boneless turkey breast
Flour
4 tbsp. butter
1/3 c. dry white wine
Juice of 1/2 lemon
Chopped fresh parsley for garnish
Lemon wedges

In shallow bowl combine flour, cheese, salt, pepper and nutmeg. Add egg and milk. Beat until blended. Skin turkey breast and cut crosswise into 6 slices. Pound with meat mallet until thin. Dredge lightly in flour. Heat butter in large skillet. Dip turkey in batter and cook until golden. Remove from pan; keep warm.
When all turkey is cooked, add wine to the skillet. Cook over low heat 2 minutes, stirring to loosen browned bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with chopped parsley. Serve with lemon wedges


*EASY BAKED TURKEY BREASTS

1 lb. Shady Brook Farms turkey cutlets
1/4 c. olive oil
4 lg. potatoes, peeled & cut into eighths
1 c. coarsely chopped tomatoes
1/2 tsp. black pepper
1 tsp. dried oregano leaves
6 lg. mushrooms, sliced
1 tbsp. chopped fresh parsley

Preheat oven to 350 degrees. Place turkey in oven casserole. Add olive oil, potatoes, tomatoes, pepper, oregano and mushrooms.
Bake, uncovered, for 1 hour. Baste ingredients with sauce from the casserole every 20 minutes. Remove from the oven and sprinkle with parsley.


*LOW FAT SWEET-SOUR TURKEY

4 turkey breast tenderloin steaks, cut 1/2 inch thick (about 1 lb.)
1/2 (6 oz.) can (2/3 c.) frozen pineapple juice concentrate, thawed
1/4 c. water
1/4 c. red wine vinegar
1 (6 oz.) pkg. frozen pea pods
Non-stick spray coating
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground ginger
2 tbsp. cold water
1 tbsp. cornstarch
1 (11 oz.) can mandarin orange sections or 1 can pineapple chunks

In preheated sprayed skillet, add turkey steaks. Cook over medium heat 5-7 minutes until light brown, turning once.
For sauce, in small bowl, stir together juice concentrate, water, vinegar, soy sauce, garlic powder and ginger. Add sauce to skillet. Bring to boiling. Reduce heat, simmer 12-15 minutes until turkey is no longer pink. Transfer turkey to platter. Cover to keep warm.
Mix water and cornstarch. Stir into sauce in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in orange sections and frozen pea pods. Cook and stir 2 minutes until heated. Spoon sauce, oranges and pea pods over turkey.


*Almond-Crusted Turkey Steaks

Ingredients:
4 turkey breast steaks
1/2 cup raw almonds, sliced or ground
1/4 cup grated Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon paprika
salt to taste
3 tablespoons each, butter and oil, divided
1/2 cup white wine
2 tsps. lemon juice

Directions:
Combine almonds, cheese, basil, paprika and salt on sheet of waxed paper. Dip turkey steaks, one at a time, into mixture, coating both sides.
Heat 1 tablespoon each of butter and oil in 10-inch skillet. Add turkey steaks to skillet and brown over medium heat, turning once.
Cook each steak for approximately 10 minutes. Remove turkey to heated serving platter.
Add remaining butter and oil, and cook remaining turkey. Once turkey is complete, add wine and lemon juice to skillet and boil rapidly until very slightly thickened. Spoon over steaks


*Turkey Yam And Apple Stew

Ingredients:
3/4 pound boneless skinless turkey thighs -- cut into bite-sized pieces
2 medium green apples -- cored and diced
2 pounds yams -- peeled and cut into 1" chunks
1/4 cup diced onion
1 cup chicken broth or bouillon
1/2 cup apple juice
2 tablespoons quick-cooking tapioca
1 tablespoon maple-flavored syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup light sour cream or plain nonfat yogurt

Directions:
Combine all ingredients, except sour cream or yogurt, in crockpot. Cover and cook on Low 6-7 hours or until yams are tender.
Serve in bowls with a dollop of light sour cream or plain nonfat yogurt


ENJOY :-)

Perhaps you could find a good curry recipe and use turkey in place of chicken breast which can be quite expensive

My housemate used to use diced turkey in pitta's and wraps with salad. They are healthy and a great snack. Apart from that I would suggest substituting it in most chicken recipes, Enchilada's, Curry, Pies. Hope it gives you some ideas.

hey take some more ideas ,,, mam,,,,,

turkey cutlets
butter
flour
1 can chicken stock
pepper
salt

Heat a pan with olive oil. Seasoning the cutlets with salt and pepper. When pan is hot, start cooking the cutlets; two minutes each side, or until brown. Remove cutlets and set aside on a paper towel, to drain.
In the still-hot pan, melt a tablespoon of butter, then pour in chicken 1 can (or use home-made if you have it) chicken stock, and stir in 5 tablespoons of flour.

If the gravy is watery, add more flour. If gravy is too thick, add more stock.

BELGIAN STUFFED TURKEY! :)

my fave :)
* 3 kg Ingham Whole Turkey
* 2 slices bread
* 1 cup milk
* 250g minced pork or beef meat
* 1 egg, lightly beaten
* 2 brown onions, finely chopped
* 150g sliced ham, finely chopped
* 1 tablespoon fresh tarragon leaves, chopped
* salt and freshly ground black pepper, to season
* 1 tablespoon olive oil
* Mixed steamed vegetables, to serve

Instructions

Preheat oven to 180oC. Remove neck from neck cavity. Pat neck and abdominal turkey cavities dry with paper towel. Place turkey, breast side up, on a rack in a large shallow roasting pan. Tuck wings under the body.

To make the stuffing, soak the bread slices in the milk in a large bowl. Add minced meat, egg, onion, ham and tarragon, season with salt and pepper. Mix well to combine all ingredients.

Stuff neck and abdominal cavities with stuffing. Fold neck skin back to cover cavity, skewer if needed. Tie turkey legs together with cooking string. Rub turkey with olive oil, season with cracked pepper, cover roasting pan with foil and bake for 2 hours. Baste turkey with pan juices every half hour to keep it moist.

Remove foil from roasting pan, baste turkey, return to oven for 30 minutes or until skin is golden and turkey is cooked through. Turkey is cooked when a skewer inserted into thickest part of breast lets juices run clear. Place turkey on a large serving platter, rest for 15 minutes before carving.

Meanwhile to make gravy, place baking dish over a low heat and stir in cream and tarragon, scraping the pan to remove any bits stuck to bottom. Remove from heat, strain gravy to remove any lumps. Serve carved turkey with gravy and steamed vegetables.



* Serves 10
* Preparation time: 15
Cooking time: 2 1/2 hours

I use it in place of any chicken dishes. It stir frys really well in strips too.

But here are my favourites...
Try Curry especially Balti recipies
, Fajitas lovely flavour with Discovery jar of Fajita sauce.
Of course Turkey a la King- It is great.

Makes a brilliant tomato italian style stew with courgette onion mushrooms corn an a couple of cans of tinned tomatoes good shake of paprika and seasoning - add garlic too if you like it. Great with Crusty bread!

It does make a fabulous curry. Have a look at the BBC food recipes website.

You could put some seasoning that you get from the store for that meat then just grill it. If you are doing a whole turkey i suggest to deep frie it not that greasy

I love marinading turkey in either a teryaki sauce or a mix of lemon and coriander leaves with ground pepper. Cumin is a good extra to add to the cooking of turkey....it certainly needs a bit of flavouring and I'd encourage you to use any sauces and mixes that you like already to add to the pan while cooking. Curried turkey is gorgeous and there are any amount of variations in the curry spices themselves.
The turkey breasts will keep a long time in the freezer.....that was a good buy....vive Lidl!

marinated turkey breast

INGREDIENTS
2 cloves garlic, peeled and minced
3 g finely chopped fresh basil
1 g ground black pepper
2 (3 pound) boneless turkey breast halves
6 whole cloves
60 ml vegetable oil
60 ml soy sauce
30 ml lemon juice
15 g brown sugar

DIRECTIONS
In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

Hi!!! my own favourite is to carefully make" pockets by slicing open lengthwise" then filling them with anything you fancy, the list is endless, and cook in a casserole dish. With pots, salad, rice, pasta, baked beans, you name it and it will fit. IT is simple easy and quick, but always tasty.

We tried this last week. My family loved it.

Marinated Turkey Breast

Serves 6

INGREDIENTS

* 1 clove garlic, peeled and minced
* 1-1/2 teaspoons finely chopped fresh basil
* 1/4 teaspoon ground black pepper
* 1 (3 pound) boneless turkey breast halves
* 3 whole cloves
* 2 tablespoons vegetable oil
* 2 tablespoons soy sauce
* 1 tablespoon lemon juice
* 1-1/2 teaspoons brown sugar

Metric recipe:

* 1 clove garlic, peeled and minced
* 1 g finely chopped fresh basil
* 0.5 g ground black pepper
* 1 (1.36 kg) boneless turkey breast halves
* 3 whole cloves
* 30 ml vegetable oil
* 30 ml soy sauce
* 15 ml lemon juice
* 7 g brown sugar


DIRECTIONS

1. In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.

2. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.

3. Preheat grill for high heat.

4. Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

Beat out steaks, melt some butter/marg, whizz sage and onion stuffing mix and a chicken cube in blender.
Pass turkey through melted fat, coat in stuffing mix and bake in oven for 30 mins. I serve mine with salad and potato wedges and cranberry sauce of course





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