Chipotle Turkey Cutlets Recipes

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CHIPOTLE TURKEY CUTLETS WITH CHARRED CORN SALSA



Chipotle Turkey Cutlets with Charred Corn Salsa image

Categories     Pepper     turkey     Sauté     Super Bowl     Quick & Easy     Corn     Bell Pepper     Hot Pepper     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 cups frozen corn kernels, thawed
1 1/4 pounds fresh turkey breast fillets
2 teaspoons chipotle chile powder
4 tablespoons corn oil
1 medium green bell pepper, diced
1 small red onion, diced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Lime wedges

Steps:

  • Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
  • Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey.
  • Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.

SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY



Southwestern Turkey with Chipotle Gravy image

Provided by Food Network Kitchen

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 29

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt
1 tablespoon packed light brown sugar
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon onion powder
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup heavy cream
1 chipotle chile in adobo, minced, plus 1 to 2 tablespoons sauce from the can
1 to 2 teaspoons sherry vinegar or dry sherry
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
  • The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
  • After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

TENDER BREADED TURKEY CUTLETS



Tender Breaded Turkey Cutlets image

I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.

Provided by Tanya Belt

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 25m

Yield 4

Number Of Ingredients 5

1 cup Italian seasoned dry bread crumbs
¼ cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick
½ cup fat free sour cream
1 tablespoon extra virgin olive oil

Steps:

  • Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
  • Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g

CHIPOTLE TURKEY CUTLETS



Chipotle Turkey Cutlets image

My adaptation of a Cooking Light recipe that captures the essence of a long cooking mole in under thirty minutes. The sauce is spicy rich and delicious. You might be tempted to make this hotter by adding extra chipotle but that will throw off the balance with the other spices in the dish.

Provided by justcallmetoni

Categories     Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons whole wheat flour
2 teaspoons sesame seeds
1/2 teaspoon black pepper
4 (4 ounce) turkey breast cutlets
1 tablespoon olive oil, divided
3/4 cup onion, finely diced
1 garlic clove, finely minced
2 teaspoons chipotle chiles in adobo, finely chopped into a paste
3/4 teaspoon ground cumin
1 tablespoon unsweetened cocoa
1 pinch cinnamon
1 teaspoon balsamic vinegar
3/4 cup reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained

Steps:

  • Combine the first 3 ingredients. Sprinkle turkey with mixture.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
  • Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
  • Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.

TURKEY CUTLETS: CHULETAS DE PAVO



Turkey Cutlets: Chuletas de Pavo image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 6 servings

Number Of Ingredients 6

2 cups finely chopped red onion
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1/4 cup red wine vinegar
1 cup olive oil
1 (6 pound) turkey breast

Steps:

  • In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
  • Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
  • Heat a grill.
  • Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.

CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY



Citrus-Glazed Turkey with Chipotle Gravy image

Categories     turkey     Roast     Thanksgiving     Lime     Orange     Fall     Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 20

Glaze
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup honey
3 tablespoons (packed) grated orange peel
3 tablespoons (packed) grated lime peel (from about 12 limes)
2 tablespoons chopped fresh thyme
4 teaspoons chopped canned chipotle chilies*
1 tablespoon ground cumin
1 teaspoon salt
Turkey
2 tablespoons (1/4 stick) butter
4 1/2 cups chopped onions
1 22- to 24-pound turkey; neck, gizzard, and heart reserved
2 cups chopped peeled carrots
2 cups chopped celery with leaves
1 1/2 cups chopped plum tomatoes
9 cups (about) canned low-salt chicken broth
Gravy
1 cup (about) canned low-salt chicken broth
1/2 cup all purpose flour

Steps:

  • For glaze:
  • Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
  • For turkey:
  • Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
  • Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
  • For gravy:
  • Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
  • Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

LEMON TURKEY CUTLETS



Lemon Turkey Cutlets image

Make and share this Lemon Turkey Cutlets recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

8 (2 ounce) turkey breast cutlets
2 1/2 tablespoons all-purpose flour
2 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
1 lemon, sliced (optional)
fresh sage sprig (optional)

Steps:

  • Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
  • Dredge in flour, set aside.
  • Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
  • Add half of the cutlets, and cook 3 minutes on each side or until browned.
  • Transfer cutlets to a serving platter, keep warm.
  • Repeat procedure with remaining 1 teaspoon oil and cutlets.
  • Sprinkle cutlets with salt, pepper and lemon juice.
  • If desired, garnish with lemon slices and fresh sage sprigs.

CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS



Chipotle Citrus-Glazed Turkey Tenderloins image

This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (1/2 cup sauce).

Number Of Ingredients 10

4 turkey breast tenderloins (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
3/4 cup orange juice
1/4 cup lime juice
1/4 cup packed brown sugar
1 tablespoon molasses
2 teaspoons minced chipotle peppers in adobo sauce
2 tablespoons minced fresh cilantro

Steps:

  • Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.

Nutrition Facts : Calories 274 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 252mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 35g protein.

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