Garden Turkey Cutlets
Servings: 4
Meal Type: Entree
Ethnicity: Italian
Amount Measure Ingredients Preparation
salt and pepper to taste
1 pound TURKEY CUTLETS
1 tablespoon olive oil
2 cups each thinly sliced onion, yellow squash, zucchini*
1/4 pound mushrooms quartered
1 teaspoon each minced garlic and Italian seasoning
1 large tomato cored & cut into 4 thick slices
4 1-ounce slices Mozzarella cheese
Method
Lightly sprinkle both sides of cutlets with salt and pepper.
In large nonstick skillet with lid, over medium-high heat, saute turkey in 1/2 tablespoon oil 1-1/2 minutes, until lightly browned; remove from skillet.
Add remaining oil to skillet and saute onions 30 seconds. Add zucchini, squash and mushrooms, saute 2 to 3 minutes, until vegetables are crisp-tender. Stir in garlic and Italian seasoning and cook 1 minute.
Arrange cutlets on top of vegetable mixture and place one slice of tomato on each cutlet, sprinkling lightly with salt and pepper. Top tomatoes with cheese slices, cover skillet and cook 2 to 3 minutes until cheese is melted. *To save time, use sliced vegetables from the salad bar at your grocery store.
Jamaican Turkey Cutlets with Vegetables
Servings: 4
Meal Type: Entree, Main Course
Ethnicity: Caribbean
Occasions: Memorial Day, Fourth of July, Labor Day
Amount Measure Ingredients Preparation
1 pound TURKEY CUTLETS
1/2 teaspoon each dried thyme and curry powder
1/4 teaspoon each ground cumin, allspice, ginger and salt
1/8 teaspoon each paprika, cayenne and black pepper
4 small boiling onions peeled and quartered
1 medium green pepper seeded and cut into 1-inch pieces
2 Roma tomatoes cut into quarters
2 small (or 1 large) sweet potatoes unpeeled, cut into approximately 4 x 1-inch wedges
1/2 teaspoon curry powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon olive oil
vegetable spray
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon fresh lime juice
Method
Gently pound cutlets to an even thickness.
Combine thyme, 1/2 teaspoon curry powder, cumin, allspice, ground ginger, salt, paprika, cayenne and black pepper to make Jamaican spice mix. Sprinkle approximately 1/4 teaspoon Jamaican spices over both sides of cutlets, rubbing in spices.
Allow to stand while preparing vegetables and other ingredients.
In a medium bowl, combine remaining 1/2 teaspoon curry powder, kosher salt, 1/4 teaspoon pepper and olive oil; toss in sweet potato wedges.
Lightly spray a 12 x 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Bake in a preheated 450-degree F oven for 15 minutes.
Spray nonstick stovetop grill pan with vegetable spray; heat to medium high heat for 1 to 2 minutes; arrange cutlets in pan; cook for 2 minutes. Turn and cook for additional 1-1/2 minutes. Remove from pan and keep warm.
Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly, for 2- 3 minutes or until vegetables are lightly browned. Add tomato wedges.
Pour in orange and lime juices, stirring to blend. Cook for about 5-6 minutes or until vegetables are crisp and tender.
Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.
Light and Easy Turkey Tenderloin
Servings: 2
Meal Type: Entree
Ethnicity: American
Amount Measure Ingredients Preparation
1/2 Cup carrots julienne sliced (1/4-inch)
1/2 Pound TURKEY TENDERLOINS
2 green onions sliced
2 Slices sweet red pepper
1/8 Teaspoon garlic powder
1/8 Teaspoon dried rosemary crushed
1/8 Teaspoon salt
Dash black pepper
1 Tablespoon dry white wine
Method
On a 12-X 16-inch foil rectangle, place carrots and top with turkey tenderloin. Arrange onions and pepper slices over tenderloin. Sprinkle with garlic powder, crushed rosemary, salt and pepper.
Fold edges of foil up to form a bowl shape. Pour wine over ingredients. Bring two opposite foil sides together above food; fold edges over and down to lock fold. Fold short ends up and over.
On a small cookie sheet, place foil bundle and bake at 400 degrees F. 20 to 25 minutes or until turkey reaches 170 degrees F. Check for doneness by opening foil bundle carefully to insert meat thermometer in thickest part of tenderloin.
Chef: Christian Sieck, Chef de Cuisine
Restaurant: Enotria Café and Wine Bar
Location: Sacramento, CA
Amount Measure Ingredients Preparation
2 Tablespoons fresh lemon juice
1 Cup olive oil
1/2 Cup garlic chopped
1 Cup sweet white wine
To Taste salt and pepper
For the Turkey Steaks:
1 8 ounce TURKEY BREAST boneless, skinless
To Taste salt and pepper
8 Ounces spinach coarsely chopped
8 Ounces Hallumi cheese, sliced or Feta cheese, crumbled
1/2 Small onion chopped
1 Teaspoon dried thyme
1/2 Clove garlic minced
1 Medium roasted red pepper coarsely chopped
1 Medium lemon juiced
Method
Marinade
Blend lemon juice, oil, garlic, wine, salt and pepper together in a shallow glass container and set aside.
Turkey
Butterfly (spread and flatten) turkey breast and pound lightly (to create an even surface).
Season with salt and pepper.
Spread spinach, cheese, onion, thyme, garlic and pepper as evenly as possible.
Squeeze lemon juice on top.
Roll up tightly.
Skewer with bamboo skewers all the way through, ¾ inch apart (approximately 6 skewers). Then cut into even sections between the skewers.
Place turkey rolls into marinade. Cover, refrigerate and marinate for 15-20 minutes.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method. Remove turkey rolls from marinade and discard marinade.
Place rolls on grill rack, about 4 inches from the heat. Grill about 6-8 minutes and turn once. Continue to grill another 6 to 8 minutes or until the internal temperature reaches 170 degrees F.
Roast Turkey Breast with Spinach-Blue Cheese Stuffing
Servings: 14
Meal Type: Entree
Ethnicity: New American
Occasions: Mother's Day, Valentine's Day, Grandparents Day
Amount Measure Ingredients Preparation
4 Pound BONELESS TURKEY BREAST thawed
10 Ounces frozen chopped spinach thawed and squeezed dry
2 Ounces blue cheese room temperature
2 Ounces reduced-fat cream cheese room temperature
1/2 Cup finely chopped green onions
5 Teaspoons Dijon mustard
5 Teaspoons dried basil leaves
2 Teaspoons dried oregano leaves
As needed freshly ground black pepper
As needed paprika
Method
Preheat oven to 350°F. Coat roasting pan and rack with nonstick cooking spray.
Unroll turkey breast; rinse and pat dry. Place between 2 sheets of plastic wrap. Pound turkey breast with flat side of meat mallet to create an even thickness of about 1 inch.
Remove and discard skin from one half of turkey breast; turn turkey over so skin side (on other half) faces down.
Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top.
Carefully place turkey breast on rack in a roasting pan; sprinkle with pepper and paprika. Roast 1-1/2 hours or until the internal temperature reaches 170°F.
Remove from oven and let stand 10 minutes before removing skin and slicing. Cut into 1/4-inch slices.
Turkey and Spaghetti Squash Italiana
Servings: 4
Meal Type: Entree, Main Course
Ethnicity: Italian
Amount Measure Ingredients Preparation
1 Tablespoon vegetable oil
1 Tablespoon red wine vinegar
1 Large clove garlic minced
1 Teaspoon Italian seasoning
3/4 Teaspoon salt
1/4 Teaspoon pepper
1-1/4 Pounds TURKEY THIGHS skinned, boned & cut into 1/2-inch strips
1 Cup green pepper coarsely chopped
2/3 Cup green onions cut into 1/4-inch slices
1/2 Pound grape or cherry tomatoes
4 Cups spaghetti squash cooked *
Method
In medium-size bowl combine oil, vinegar, garlic, Italian seasoning, 1/4 teaspoon salt and pepper. Add turkey strips to marinade; cover and refrigerate for several hours or overnight to allow flavors to blend.
In large skillet, over medium-high heat, saute turkey mixture with marinade 6 minutes or until lightly browned. Stir in green pepper and onions. Reduce heat to medium-low, cover skillet, and cook 1 minute. Add tomatoes, cover and cook an additional minute.
To serve, spoon turkey mixture onto cooked spaghetti squash.
NOTE: TO COOK SPAGHETTI SQUASH: Cut squash in half lengthwise. With a spoon, scrape out seeds and discard. Cover squash with plastic wrap. Turn back one corner of plastic to allow for a steam vent. Microwave on HIGH (100% power) 5 to 6 minutes per pound, or until squash gives when squeezed. Allow squash to cool enough to handle. Uncover and, with fork, scrape squash strands from shell. Sprinkle squash with 1/2 teaspoon salt.
Turkey Breast Provencal with Vegetables
Servings: 12
Meal Type: Entree
Ethnicity: French
Occasions: Easter, New Year's
Amount Measure Ingredients Preparation
1 Cup reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup fresh lemon juice
1 Head garlic cloves separated, unpeeled
1 Bag (10 ounces) frozen whole onions
2 Teaspoons dried rosemary crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds
1/4 Teaspoon pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts slightly thawed
1 Box (10 ounces) frozen or fresh asparagus spears slightly thawed
1 Can (3-1/4 ounces) pitted black olives drained
1 4-1/2 pounds BONE-IN TURKEY BREAST
Method
In 9-X 13-inch baking pan combine bouillon, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Bake 20 minutes at 325 degrees F.
Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives. Place turkey breast, breast side up, on top of vegetables. Loosely tent turkey with foil and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
To serve, pass sauce to pour over turkey and vegetables.
In a 10-inch skillet, over medium-high heat, saute turkey and frozen vegetables in margarine for 4 minutes.
Stir in dill, salt and pepper. Cover; reduce heat to low and cook 6 minutes or until vegetables are fork tender and turkey is no longer pink.
Remove from heat; stir in yogurt. Return skillet to low heat for approximately 1 minute to heat mixture throughout.
Actually I bought a package of turkey cutlets at the store the other day. They were by the chicken breasts. I was looking for a recipe tonight to make them and found these. I eventually just made my own thing. I put olive oil in the pan, then sprinkled a salt/pepper/garlic mixture on it (I used Montreal Steak Seasoning - I think it is by McCormick) and then I sprinkled shredded parmesan cheese all over it and pan fried it for about 10-15 minutes. After it browned, I added a little sherry and let that cook down. The cheese didn't turn out quite as crusty as I wanted, but it WAS SO GOOD. The turkey was loads juicier and tastier than any chicken breast I have had in ages. I was surprised! I've never had pan sauteed turkey breast and it sure beat holiday roasted turkey.
Jennifer, I was so inspired by all these turkey recipes I went out and bought turkey last week, and made a thing where I cut a pocket in the turkey breast and filled it with a little low fat mozerella, and some tarragon (fresh) and then wrapped it in parma ham (fat removed) and baked it for half an hour. It was lovely.
Ooh that sounds good! That made me think - I had a chicken breast like that once that was stuffed with brie and cranberries. If only I can find a way to make that SBD acceptable!
Has anybody seen unsweetened cranberries? Ruth and I were talking about it in another thread, that we hadn't seen any. Do they exist? I still don't know what I'd sub for the brie, though.
Did you come up with these recipes on your own? These sound absolutely awsome. I've never really had the knack for coming up with recipes, (that's my sister... the chef). Thankyou so much for posting these, I'm gonna be getting myself some turkey just to try them out!
Nope, not mine. Well I made up the one on that isn't really a recipe but a list of things I tossed together. Most of them came from the National Turkey Board unless otherwise noted. A few were from chefs.
Turkey Cutlets
Actually I bought a package of turkey cutlets at the store the other day. They were by the chicken breasts. I was looking for a recipe tonight to make them and found these. I eventually just made my own thing. I put olive oil in the pan, then sprinkled a salt/pepper/garlic mixture on it (I used Montreal Steak Seasoning - I think it is by McCormick) and then I sprinkled shredded parmesan cheese all over it and pan fried it for about 10-15 minutes. After it browned, I added a little sherry and let that cook down. The cheese didn't turn out quite as crusty as I wanted, but it WAS SO GOOD. The turkey was loads juicier and tastier than any chicken breast I have had in ages. I was surprised! I've never had pan sauteed turkey breast and it sure beat holiday roasted turkey.
Well I made up the one on that isn't really a recipe but a list of things I tossed together. 
Most of them came from the National Turkey Board unless otherwise noted. A few were from chefs.
