SPICED TURKEY CUTLETS
From Cooking Light. Serving size: 2 cutlets and 1/4 c. bell pepper mixture. Per serving: 230 calories, 6.9 g fat, 26.3 g protein, 15.3 g carb, 2.2 g fiber, 74 mg cholesterol.
Provided by ratherbeswimmin
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
- Sprinkle turkey cutlets w/ salt and pepper.
- Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
- Remove cutlets from pan and keep warm.
- Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
- Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
- Serve sauce with turkey; couscous goes well with this.
Nutrition Facts : Calories 216.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 68, Sodium 490.7, Carbohydrate 14.1, Fiber 1.6, Sugar 10.3, Protein 27.8
SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE
Steps:
- For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
- For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
- Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
- To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.
BUTTERFLIED TURKEY WITH YUCATAN RUB
Before grilling, brine and marinate the turkey overnight in a vibrant rub made with citrus, annatto paste, oregano, coriander and other fragrant spices. Annatto paste is widely used in the Yucatan region of Mexico and gives this bird its deep golden color that will impress everyone at your table.
Provided by Food Network Kitchen
Categories main-dish
Time 14h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar. Remove from heat, add remaining 1 quart cold water, and stir. Set brine aside to cool to room temperature.
- Put turkey in a large container and cover with the brine. Cover and refrigerate for 4 to 5 hours. (If you want to brine the turkey overnight, use half the amount of salt and sugar.)
- For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the fruit juices and the olive oil and process to make a pasty sauce. Drain and pat the turkey very dry. Smear the rub all over the bird. Cover and refrigerate overnight.
- Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
- Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more. Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a carving board, cover, and let rest 10 minutes before carving.
- Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices. The rust-color paste is then pressed into a compact brick. Look for it in the Hispanic section of your grocery.
YUCATáN COLD SPICED TURKEY
Number Of Ingredients 16
Steps:
- 1. With a sharp knife, make 3 diagonal cuts about 2 inches deep into the turkey. Tuck in the ham strips. Make a paste of the oil, garlic, cinnamon, allspice, nutmeg, cloves, and pepper. Rub it all over the turkey and into the cuts. Wrap the turkey securely with cheesecloth. Place the turkey in a large pot. Add the remaining ingredients and enough water to barely cover the turkey. Bring to a boil, reduce heat to low, cover and simmer until the turkey is tender, about 1 hour. Remove the turkey from the pot, transfer to a large platter and let stand to cool, 25 to 30 minutes. 2. Meanwhile, strain the cooking liquid, discarding the solids. Cool the stock and remove about 1/2 cup to moisten the turkey. Cover and refrigerate remaining stock for soup or some other use. 3. Remove the cheesecloth. Remove the meat and discard the skin and bones. Slice the turkey and arrange on a platter. Moisten with the 1/2 cup reserved stock. Cover and refrigerate until shortly before serving. Prepare vinaigrette. Serve the turkey cold with the vinaigrette.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
YUCATáN SPICED TURKEY CUTLETS
Number Of Ingredients 7
Steps:
- 1. Prepare the spice rub. Measure out 1 tablespoon and set aside. Store the remaining spice rub for future use. Place the turkey cutlets on a plate. In a small bowl, mix the garlic, lime juice, salt, and 1 tablespoon of the oil. Spoon marinade over the turkey and turn to coat. Sprinkle the spice mixture evenly over both sides of the turkey. Cover and marinate, turning once or twice, about 1 hour. 2. Prepare the salsa, if using. Then, heat a stovetop grill pan over medium heat. (If using a skillet, heat 1 tablespoon of oil in the pan.) Place the cutlets on the hot pan. Cook 2 to 3 minutes per side or until the cutlets are marked well by the grill and the meat is no longer pink inside at the thickest part. Serve hot with the salsa, if using.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PECAN TURKEY CUTLETS WITH DILLED CARROTS
The recipe may look longer, but don't let that fool you. This one's easy because it uses the same everyday ingredients in multiple ways. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place pecans in a food processor; cover and process until ground. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture., In a large skillet, heat 1 tablespoon butter over medium heat. Add turkey in batches and cook until no longer pink, 3-4 minutes on each side. Remove and keep warm. In same skillet, cook garlic in remaining butter., Combine the broth, cornstarch and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in 1/2 teaspoon lime zest. Remove from the heat; keep warm., Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.
Nutrition Facts : Calories 479 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 900mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 7g fiber), Protein 38g protein.
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