TANDOORI TURKEY CUTLETS WITH LENTILS
A common practice in India, juicy cuts of meat get marinated in a flavorful yogurt mix to deepen the flavors. Serve alongside garlicky lentils scented with garam masala.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1/4 cup yogurt, 1 tablespoon olive oil and the tandoori paste in a large resealable plastic bag. Add the turkey and shake to coat. Set aside to marinate, 20 minutes.
- Meanwhile, pulse the ginger and garlic in a mini food processor to make a paste. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil, then the ginger paste. Cook until the paste sizzles, 1 minute. Add the tomato paste and garam masala and stir until sizzling, 1 minute. Stir in the lentils. Add 1 cup water and season with 1/2 teaspoon salt. Bring to a simmer and cook until thickened, about 7 minutes. Stir in the kale and 3/4 cup cilantro; cook until the kale wilts, about 2 minutes. Keep warm over low heat.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove the turkey from the marinade, letting the excess drip off, and add to the skillet. Cook, turning once, until just cooked through, 4 to 5 minutes. Serve over the lentils and top with the remaining 1/4 cup each yogurt and cilantro.
Nutrition Facts : Calories 480, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 109 milligrams, Sodium 655 milligrams, Carbohydrate 33 grams, Fiber 17 grams, Protein 58 grams, Sugar 5 grams
TANDOORI TURKEY
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.
Provided by Heather Carlucci-Rodriguez
Categories Ginger turkey Thanksgiving Yogurt Dinner Spice Clove Coriander Cardamom Cumin Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 42
Steps:
- For tandoori masala:
- Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
- For garam masala:
- Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
- For turkey:
- Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
- For marinade:
- Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
- Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
- Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
- Transfer to a platter. Let rest for at least 20 minutes before carving.
- Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
- Carve turkey. Serve with accompanying gravy.
INDIAN TURKEY CUTLETS
This is originally a recipe for outside grilling from Good Housekeeping July 2003. It works just as well inside in my broiler. Tastes like a Tandoori chicken recipe.
Provided by mandabears
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Grate 1 teaspoon peel from 1 lime and squeeze 1 tablespoon juice.
- Cut remaining lime into wedges.
- Reserve for squeezing juice over cooked cutlets.
- In a large bowl, mix lime peel and juice, yogurt, vegetable oil, ginger, cumin, coriander, garlic and salt.
- Just before cooking add turkey cutlets to the yogurt mixture and stir to cover cutlets.
- Do not let cutlets marinate more than 15 minutes or the texture will become mealy.
- Broil 2 1/2 minutes on each side, 5 minutes total.
- Serve with lime wedges and steamed rice.
Nutrition Facts : Calories 44.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 396.8, Carbohydrate 5.5, Fiber 0.8, Sugar 3, Protein 0.9
TURKEY CUTLETS PICCATA
Make and share this Turkey Cutlets Piccata recipe from Food.com.
Provided by Ted Mizerek
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound turkey thin.
- Dip turkey into egg/milk mixture, then crumbs to coat.
- Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
- Cook turkey until browned on both sides.
- Add more butter/margarine as needed.
- Remove to plate.
- Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
- Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
- Serve with slices of remaining lemon and parsley sprigs.
Nutrition Facts : Calories 453.6, Fat 20.1, SaturatedFat 9.4, Cholesterol 152, Sodium 860.4, Carbohydrate 32.6, Fiber 3.1, Sugar 2.8, Protein 35.5
AWESOME BREADED TURKEY CUTLETS
Make and share this Awesome Breaded Turkey Cutlets recipe from Food.com.
Provided by SKDlup
Categories Turkey Breasts
Time 37m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season turkey with salt and pepper. Mix eggs in a shallow dish. Place bread crumbs in another shallow dish.
- Dip both sides of turkey in egg and then into crumbs.
- Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Add slices, not crowding, and cook until golden brown on bottom, about 3-5 minutes.Turn and cook other side until golden, about 2 minutes.
- Remove to plate and repeat with remaining slices, adding more butter and oil as needed. Serve with lemon.
Nutrition Facts : Calories 288, Fat 16.3, SaturatedFat 5.2, Cholesterol 129.8, Sodium 227.1, Carbohydrate 13.1, Fiber 0.8, Sugar 1.2, Protein 21.1
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