Turkey Steaks With Citrus Ginger Sauce Recipes

PERFECT CITRUS TURKEY AND GRAVY

Steps:

• Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
• In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
• Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
• Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
• Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
• Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
• Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
• Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
• Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
• Bring your turkey to room temperature to ensure that the bird will cook evenly.
• Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
• Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
• I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
• A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
• A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

TURKEY STEAKS WITH CITRUS & GINGER SAUCE

Steps:

• Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
• Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
• Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

GLAZED TURKEY STEAKS

Steps:

• In a small bowl blend honey, grapefruit juice and mustard.
• Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes.
• Turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork.
• Meanwhile, heat remaining honey mixture over low heat in medium saucepan.
• Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks.

CITRUS STEAKS

Steps:

• Sprinkle steaks with salt and pepper. In a large nonstick skillet, cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm. , Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired.

CITRUS GRILLED TURKEY BREAST

Steps:

• Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a small saucepan, combine cornstarch and water until smooth. Add the orange juice, orange zest, lemon zest, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.