TURKEY DINNER WITH ALL THE TRIMMINGS
Steps:
- In a medium pot with a candy thermometer or deep-fry thermometer attached, heat the broth. When the liquid reaches 165 degrees F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165 degrees F. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15 to 20 minutes.
- Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and add the poaching liquid, 1/2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley and season with salt and pepper to taste. Set aside.
- Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1/2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that the liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste.
- Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce.
TURKEY SCALOPPINE WITH LEMON
Make and share this Turkey Scaloppine With Lemon recipe from Food.com.
Provided by soulmatesforever
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey in the pan.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. Garnish with sage and rosemary leaves.
TURKEY SCALLOPINI WITH LEMON AND CAPERS
This is so delightful and really quite easy for such a deluxe taste. The cook time should be taken with a grain of salt as it will differ greatly depending on just how thick your cutlets actually are and whether you are browning and cooking the turkey cutlets on an electric or a gas stove [more time for electric, less for gas]. The amounts for the herbs and capers do not have to be precise; an approximation according to your likes works fine!
Provided by Gaia22
Categories Lemon
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry and season with salt and pepper.
- Coat the slices in flour and shake off any excess.
- Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
- Remove to a covered platter and keep warm.
- Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
- Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
- Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
- Boil broth until reduced to about 3/4 cup.
- Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
- Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.
Nutrition Facts : Calories 438.5, Fat 22.5, SaturatedFat 6.5, Cholesterol 117.4, Sodium 456, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 43.3
TURKEY SCALLOPINI
Steps:
- In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.
LEMON-HERB ROASTED TURKEY
Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.
CINNAMON ORANGE TURKEY SCALOPPINI
This citrus and spice recipe for turkey breast cutlets is full of flavor and easy to prepare.
Provided by Meghan
Categories Meat and Poultry Recipes Turkey
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cinnamon, and garlic with a little salt and pepper; rub over both sides of the turkey cutlets.
- Heat oil in a large skillet over medium-high heat. Add the seasoned cutlets, and fry for 2 to 3 minutes on each side, until nicely browned on the outside, but not fully cooked. Remove from the pan and set aside; keep warm.
- Pour the orange juice and lemon juice into the pan, stirring in any bits of food that are stuck to the pan. Bring to a boil, and return the turkey to the pan. Reduce heat to medium, and cook until liquid has reduced by half, 10 to 15 minutes. Serve cutlets with sauce spooned over.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 4.3 g, Cholesterol 122.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 44.8 g, SaturatedFat 0.6 g, Sodium 77.5 mg, Sugar 2.7 g
TURKEY SCALLOPINI
Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. -Karen Adams, Cleveland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 358 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
TURKEY SCALOPPINE WITH LEMON SAUCE
Italian dinner ready in just 15 minutes! Enjoy succulent turkey with sauce served over couscous - a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Cook couscous in water as directed on package, omitting oil; cover to keep warm.
- Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, the thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover to keep warm.
- Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center. Serve turkey slices with sauce over couscous; sprinkle with parsley.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 55 mg, Fiber 2 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
TURKEY SCALLOPINI WITH CAPERS AND LEMON
Categories Garlic Poultry turkey Sauté Dinner Winter Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
LEMON AND BASIL TURKEY SCALOPPINE
Steps:
- Cut tenderloin into 1-inch pieces. Place 1 piece between 2 sheets of waxed paper. Pound turkey with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin. Sprinkle lemon juice over turkey. Cover and refrigerate 10 minutes.
- Heat oil in heavy large skillet over medium-high heat. Add turkey in batches and fry until just cooked, turning once, about 4 minutes. Transfer turkey to plate; cover with foil and keep warm. Add onion and garlic to skillet and sauté until tender, about 4 minutes. Stir in wine and simmer until wine is reduced to glaze, about 1 minute. Add broth, tomatoes, basil and lemon peel. Cover and simmer until slightly thickened, approximately 3 minutes. Pour sauce over turkey and serve.
QUICK TURKEY SCALLOPINI
Here's one of my most-requested recipes, thanks to the special white wine and mustard sauce. It makes an ordinary weeknight dinner feel like a little party. -Susan Warren, North Manchester, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm., Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened., Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.
Nutrition Facts : Calories 263 calories, Fat 8g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 194mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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