Thai Turkey Recipes

THAI BASIL GROUND TURKEY

Steps:

• Add the turkey and onion to a hot nonstick skillet over medium high heat. Brown and break up the larger chunks as you go until no longer pink.
• Add in the garlic and ginger. Cook for 1-2 minutes until fragrant.
• Add the soy sauce, chili paste, and basil. (For a sweeter option, add 1-3 tsp. sugar as well) Cook for 30 seconds and remove from heat. Taste and season as needed with additional soy or chili sauce. Squeeze lime juice over top.

ROASTED THAI TURKEY

Steps:

• Make the paste by adding the garlic, cilantro stems and white pepper to a mortar and pestle, until a paste is formed, or add to a food processor. If using a food processor, you might need to add a few tablespoons of water to help blend it.
• Add the oyster sauce and brown sugar to the paste, and mix it all together.
• Remove the neck and giblet pouch from the turkey's cavity.
• This part is messy, so get ready. You are going to rub the marinade under the skin, but you don't want the skin to break, so be gentle.
• Find the area of the turkey, where the neck and breast meet, aka near where you just removed the giblet pouch.
• Add some paste to your hand.
• As shown in the pics in this post, pull the skin up just enough, so you can stick your hand under the skin, and rub the paste all over the turkey up to the narrow end of the breasts. If you come into skin that is stuck to the flesh, push gently with your fingers, and it should unstick.
• Turn the turkey over, and slip your hand in again to add paste to the back of the turkey up to the tail end and into the legs as much as you can. No worries if you can't go too far into the legs. They will still get the soy sauce butter basting and taste amazing.
• Once you've added all the paste to the flesh, pull the skin over, so the flesh is covered up again.
• Wipe off any extra paste that might be on the outside of the skin.
• Either let paste marinate on the turkey overnight in the fridge (my preferred method so the flavor soaks in some and less to do the next day), or go ahead, and bake it right away (tastes great either way!).
• Preheat the oven to 450 degrees, and place the turkey breast-side up on a roasting rack pan.
• If the legs have a plastic clasp holding them together, keep it on (my turkeys always do). If not, tie the legs together with twine.
• Roast the turkey for 30 minutes uncovered to help it get crispy, brown and beautiful.
• Mix the butter and soy sauce together, and brush it all over the turkey.
• Lower the temperature to 375 degrees.
• Put a tent of greased aluminum foil over the turkey, and bake for another 3-4 hours or so, depending on the size of your turkey while brushing the butter and soy sauce every 15 minutes or so.
• Once a thermometer put in the thickest part of the breast measures 160 degrees, your turkey is done! I start checking the temperature at around 3 hours or sooner, just to see how it's going and how much longer it might need.
• Let the turkey rest about 30 minutes before carving. Enjoy!
• We like to serve it with our Spicy Thai Garlic Lime sauce! Sooo good!

THAI TURKEY

Steps:

• In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.
• In a 10 inch skillet over high heat, warm the salad oil.
• Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.
• Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.
• Serve over cooked rice and garnish with more cilantro if you wish.

TURKEY THAI CURRY

Steps:

• Heat the oil in a large skillet and add in the chopped red and yellow peppers. Cook on a medium heat for two minutes, then add in the garlic, ginger, lemongrass paste and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the chicken and allow to heat through for one minute.
• Add in the coconut milk and stock and bring to a gently bubble (but don't let it boil). Let it simmer gently for 10 minutes, then stir through the brown sugar, fish sauce and lime juice. Taste and add more lime juice if required, then turn off the heat and sprinkle over the chopped cilantro. Serve immediately with boiled rice, lime wedges and extra cilantro.

TURKEY PAD THAI

Steps:

• To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish. Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions. Drain, and set aside.
• Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion. Serve with lime wedges, if desired.

THAI TURKEY AND RICE

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides.
• In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.

THAI TURKEY MEATBALLS

Steps:

• Preheat oven to 350 F.
• Line 2 baking sheets with foil then lightly spray with oil.
• Whisk egg, garlic, onions, zest and sauces in big bowl.
• Add meat, sprinkle with cornstarch and add coriander.
• Mix with hands, mixture will be wet.
• Shape into 1 inch balls.
• Place on prepared sheets.
• Bake 20 minutes till firm to the touch.

THAI TURKEY STIR-FRY

Steps:

• Cook the rice noodles following pack instructions. Heat the oil in a non-stick pan and fry the turkey over a high heat for 2 mins. Add the beans, onion and garlic, and cook for a further 5 mins.
• Stir in the lime juice, chilli powder, fresh chilli and fish sauce, then cook for 3 mins more. Stir in the noodles and herbs, then toss everything together before serving.

ONE-POT THAI TURKEY AND RICE

Steps:

• Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.
• Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
• Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
• Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.

THAI-STYLE TURKEY BURGERS

Steps:

• Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties.
• Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).