Mff Lemon Turkey Recipes

LEMON TURKEY (MY FIT FOODS)

Steps:

• Dice your onion. Cook the ground turkey over medium-high heat, breaking it up into chunks with a spoon, adding garlic and the chopped onions. Once cooked, season with the juice and zest of the lemons, red chili pepper flakes, and salt and pepper to taste. Serve with cooked asparagus and/or brown rice.

MFF LEMON TURKEY

Steps:

• My Fit Foods Lean Lemon Turkey - My Version Drumroll please....after many hours in the kitchen (and at my local MFF), I have come up with a pretty darn awesome home version of everyone's fave Lean Lemon Turkey. You can serve over rice like MFF does, stuff it in a whole wheat pita or eat it plain...it's up to you! 1 1/4 lbs. ground turkey 1 1/2 tsp Tony Chachere "More Spice" Creole Seasoning 1/2 tsp fresh ground black pepper 1/4 tsp garlic powder 1 small whole dried red chili pod, seeded and crumbled pinch crushed red pepper flakes generous pinch cayenne pepper 4 tbsp fresh squeezed lemon juice zest from half of a lemon In a large skillet over medium heat, add ground tukey. Break meat up with back of wooden spoon. Add creole seasoning, garlic powder, crumbled pepper, pepper flakes, cayenne, lemon juice and zest. Stir to combine and continue cooking until turkey is browned 8-10 minutes.

LEMON-HERB ROASTED TURKEY

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

ROAST TURKEY WITH LEMON & GARLIC

Steps:

• Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
• Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
• Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
• Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
• Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
• Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.

LEMON TURKEY STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, Worcestershire sauce, soy sauce and lemon peel until smooth. Dissolve bouillon and honey in boiling water; stir into the cornstarch mixture. Set aside., In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry the onions, celery and red pepper in remaining oil until crisp-tender. Return turkey to the pan. , Stir bouillon mixture and pour over turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add water chestnuts and peas; heat through. Stir in lemon juice and pepper. Serve over rice if desired.

LEMON TURKEY SOUP

Steps:

• Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
• Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
• Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.