27892098 Fresh Ideas for Turkey Recipe Booklet

7/31/2019 27892098 Fresh Ideas for Turkey Recipe Booklet

1/12

FRESH IDEAS

FOR TURKEY


2/12

2

TANGY TURKEYAPPETIZER

250 mL finely chopped cooked turkey breast 1 cup

50 mL calorie-reduced mayonnaise 1/4 cup

25 mL finely chopped green onions and celery 2 tbsp

7 mL horseradish 11/2 tsp

1 mL seasoning salt 1/4 tsp

0.5 mL garlic powder 1/8 tsp

5 mL lemon juice 1 tsp

Crackers, mini-pitas, English cucumber

In a small bowl combine all ingredients.

Serving: Top crackers or mini-pitas with 7 mL (11/2 tsp) turkey

mixture and garnish with parsley. For a tasty treat top slices of

English cucumber with the turkey mixture, making sure the

cucumbers are not too wet, as the mixture will slide off.

Makes 30 40 appetizers:

Per Serving: 10 Calories, 0 g Fat (trace), 0 g Carbohydrate (trace),1 g Protein (based on 40 servings)

TURKEYPITA WEDGES

2 pitas, plain or whole wheat 2

50 mL oil 1/4 cup

250 mL Cheddar cheese, shredded 1 cup

250 mL cooked turkey, chopped 1 cup

1 or 2 jalapeno peppers, finely chopped 1 or 2

Cut each pita around outer edge to form 2 rounds. Brush each

round lightly with oil. Cut into quarters. Place 4 quarters on

a paper towel and microwave on high (100% power) for 1 11/2 minutes until almost crisp. Top each quarter with 15 mL

(1 tbsp) of cheese then 15 mL (1 tbsp) turkey. Sprinkle each

quarter with 1 mL (1/4 tsp) of jalapeno peppers. Microwave

on high for 30 seconds or until cheese melts.

Serve Immediately.

Makes 16 appetizers:

Per Serving: 93 Calories, 6 g Fat, 4 g Carbohydrate, 6 g Protein

Photo courtesy of NTF


3/12

3

TOMATO & BASIL TURKEY ROLLUPS

50 mL Parmesan cheese 1/4 cup

1 mL oregano 1/4 tsp

0.5 mL rosemary 1/8 tsp

1 mL each, garlic power, salt and pepper 1/4 tsp

500 g turkey breast pounded thin 1 lband cut into 4 pieces

OR4 turkey cutlets 4

125 mL fresh basil, julienne-cut 1/4 cup

2 small or 1 large roma tomato seeded and julienne-cut

1 egg beaten with 5 mL (1 tsp) water 1

50 mL bread crumbs 1/4 cup

2 mL seasoned salt 1/2 tsp

In a small bowl combine cheese, seasonings, garlic, saltand pepper. Sprinkle mixture evenly over one side ofcutlets and top with basil. Divide tomatoes equally over

cutlets and roll up to encase tomato and basil mixture. Dipeach bundle in the egg mixture then coat with breadcrumbs and seasoning salt mixture.

Place bundles, seam side down, on 35 x 22.5 x 2.5 cm(14 x 8 x 1 inch) greased baking sheet. Bake at 190C(375F) 20 25 minutes until meat is no longer pink incenter.

Serve on a bed of salad and drizzle with a vinaigrettedressing if desired.

Serves 4:

Per Serving:244 Calories, 11 g Fat, 6 g Carbohydrate, 29 g Protein



4/12

4

TURKEY SALADWITH MANDARIN ORANGES

Dressing:In a small bowl combine orange juice , vinegar, oil, honey,poppy seeds, mustard, salt and pepper. Set aside.

Salad:In a large bowl toss together lettuce, turkey and oranges.Pour dressing over turkey mixture and toss gently.

Garnish with orange zest and serve immediately.

Serves 4:


*Alternative use deli style cooked turkey breast.

50 mL orange juice 1/4 cup

22 mL red wine vinegar 11/2 tbsp

15 mL each, oil and honey 1 tbsp

7 mL poppy seeds 11/2 tsp

5 mL Dijon mustard 1 tsp

2 mL salt 1/2 tsp

0.5 mL pepper 1/8 tsp1 L red leaf lettuce, torn into bite-sized pieces 4 cups

500 mL romaine lettuce, torn into bite-sized pieces 2 cups

375 g cooked turkey breast 3/4 lbcut into 1.25 cm (1/2 inch) strips*

1 298 mL (101/2 oz) can mandarin oranges, drained 1

Orange zest



5/12

5

MEDITERRANEAN TURKEY STIR-FRY

50 mL Feta cheese, crumbled 1/4cup

125 mL Greek style olives, optional 1/2 cup

In a large fry pan over medium heat saut turkey, onionand garlic in oil 5 10 minutes until meat is no longerpink. Add oregano, mint, rosemary, thyme, salt andpepper. Remove turkey mixture from fry pan and setaside.

Add remaining oil and saut eggplant and green pepper,add the lemon juice and cook 4 5 minutes or untilvegetables are tender crisp.

Combine turkey mixture with vegetable mixture in frypan. Stir in sugar and tomato. Cook for another 4 5minutes or until heated through.

To serve, top with Feta cheese and garnish with olives.

Accompany this dish with rice, pita bread and Tzatziki dipif desired.

Serves 4:

Per Serving: 382 Calories, 21 g Fat, 24 g Carbohydrate, 26 g Protein

500 g ground turkey 1 lb

250 mL onion, sliced 1 cup

2 cloves garlic, minced 2 cloves

15 mL oil 1 tbsp

5 mL each, dried oregano and mint leaves 1 tsp

2 mL dried rosemary 1/2 tsp

1 mL dried thyme leaves 1/4 tsp

4 mL salt 3/4 tsp

1 mL fresh ground pepper 1/4 tsp

15 mL oil 1 tbsp

1 L eggplant, 1 medium cut into 4 cups1.25 cm (1/2 inch) cubes

750 mL green pepper, 1 1/2 cupscut into 1.25 cm (1/2 inch) chunks

Juice of1/2 fresh lemon

5 mL sugar 1 tsp

1 medium tomato, chopped 1



6/12

6

GREEK TURKEY TAPAS

In a large non-stick fry-pan over medium heat, saut

turkey in oil for approximately 4 minutes per side or untilturkey is golden brown and no longer pink in center.

In medium bowl combine artichoke juice, vinegar,oregano, basil, thyme, red pepper flakes and garlic. Addsalt and pepper to taste. Fold turkey and artichokes intomixture. Cover and refrigerate overnight.

Serving: Divide mixture into six appetizer portions. Dividetomatoes, olives and cheese and sprinkle evenly over top.

Serves 6:Per Serving:180 Calories, 8 g Fat, 5 g Carbohydrate, 22 g Protein

500 g boneless skinless turkey breast cut into 1 lb2 cm (3/4 inch) thick medallions

15 mL olive oil 1 tbsp

1 175 mL (6 oz) jar marinated artichoke hearts 1

25 mL balsamic vinegar 2 tbsp

1 mL each, oregano, basil, thyme and 1/4 tspred pepper flakes

Salt & pepper to taste

1 clove garlic, minced 1 clove

12 cherry tomatoes, halved 12

12 marinated Greek style black olives 12

25 mL Feta cheese, crumbled 2 tbsp



7/12

7

75 mL water 1/3 cup

25 mL each, lemon juice and honey 2 tbsp

15 mL soy sauce 1 tbsp

5 mL ground ginger 1 tsp

2 mL red pepper flakes 1/2 tsp


25 mL cornstarch 2 tbsp

15 mL oil 1 tbsp

1 medium onion, chopped 1

500 mL each, carrots sliced diagonally, 2 cupsand broccoli flowerettes

500 mL sliced mushrooms 2 cups

1 250 mL (8 oz) can water chestnuts, drained & sliced 1

500 g turkey breast cut into strips 1 lb

Combine water, lemon juice, honey, soy sauce, ginger,pepper flakes and garlic. Dissolve cornstarch in mixtureand set aside.

Heat oil over high heat in wok or large frypan. Add onion,carrots and broccoli. Stir-fry for 2 3 minutes. Addmushrooms and water chestnuts, stir-fry approximatelytwo more minutes or until vegetables are tender crisp.Remove from pan.

Reduce heat to medium-high and stir-fry turkey untillightly browned and meat is no longer pink, approximately3 5 minutes. Add sauce and cook, stirring constantlyuntil thickened and translucent. Return vegetables to the

pan, heat through.Serve over brown rice or noodles.

Serves 4:


GINGER TURKEY STIR-FRY



8/12

8

500 g ground turkey 1 lb

1 bunch fresh spinach, steamed, well drained 1 bunchand chopped,

OR1/2 package frozen chopped spinach, well drained 1/2 package

125 mL bread crumbs 1/2 cup

125 mL chopped onion 1/2 cup

65 mL Dijon mustard 5 tbsp

5 mL salt 1 tsp

2 mL pepper 1/2 tsp

50 mL diced red pepper 1/4 cup

125 mL Mozzarella cheese, grated 1/2 cup

50 mL Parmesan cheese 1/4 cup

In a medium bowl combine turkey, spinach, breadcrumbs, onion, salt, pepper and 50 mL (4 tbsp) Dijonmustard.

In a 23 cm (9 inch) greased baking dish, shape mixture intoloaf approximately 15 x 10 cm (6 x 4 inch).

Bake at 180C (350F) 50 to 60 minutes until turkey is nolonger pink in center. Remove from oven and spreadremaining 15 mL (1 tbsp) Dijon mustard over top of loafand sprinkle with red pepper and Mozzarella andParmesan cheeses. Return to oven and bake for an

additional 4 5 minutes or until cheese is melted.

Remove from oven and let stand 5 minutes before serving.

Serves 4:


TURKEY SPINACH LOAF



9/12

9

175 g fettucine or other pasta 6 oz

150 mL each, chopped red onion and celery 2/3 cup

125 mL carrots, chopped 1/2 cup


15 mL margarine 1 tbsp

500 mL sliced mushrooms 2 cups

125 g light creamed cheese, softened 4 oz

1 398 mL (14 oz) can stewed tomatoes, drained 1

2 mL each, paprika, salt and chili powder 1/2 tsp

1 mL cumin 1/4 tsp

0.5 mL cayenne pepper 1/8 tsp

500 mL cooked turkey 2 cupscut into 1.25 cm (1/2 inch) cubes

50 mL grated Parmesan cheese 1/4 cup

Cook pasta according to package directions and set aside.

In medium non-stick fry pan, over medium-high heat,saut onion, celery, carrots and garlic in margarine 4 5

minutes or until vegetables are tender crisp. Addmushrooms and saut 2 minutes. Remove from heat.

In medium bowl blend cream cheese, tomatoes, paprika,salt, chili powder, cumin and cayenne pepper. Fold invegetable mixture, pasta and turkey.

Pour mixture into greased 23 cm (9 inch) baking dish.Sprinkle Parmesan cheese over top and bake at 160C(325F) 30 minutes or until bubbly.

Serves 4:


CREAMY CREOLE TURKEY BAKE



10/12

10

WHOLE TURKEY ON THE BARBECUE

Barbecued Whole Turkey:Use your barbecue to prepare roast turkey thats moist,tender, delicious and nutritious. Prepare turkey as youwould if you were roasting in your oven.

Rinse inside and out.

Place breast side up in roasting pan.

Lightly brush with oil or melted margarine andsprinkle outside and cavity with seasonings

Add 125 mL (1/2 cup) water to bottom of pan.

Insert meat thermometer into thigh being careful notto touch the bone.

Place pan on grills preheated to medium and close lid.After 20 30 minutes, lower heat to medium-low andtent turkey with foil to prevent over-browning. Basteevery 15 20 minutes. For barbecues with temperaturesettings, keep barbecue adjusted to 160 190C (325375F). Add more water to pan if it dries out duringcooking.

Rotisserie Grilling Whole Turkey:

Whole turkeys under 5.5 kgs (12 lbs) work best on the spit.Season the cavity with herbs and lemon slices. Tie thewings securely to the body and the legs to the tail.Insert the spit in front of

the tail and through the bird so it is balanced and securelyfastened. Brush the skin with oil, marinade or meltedmargarine. A foil drip pan under the turkey controls flare-ups. Fill the drip pan with water.

Your un-stuffed turkey is done when the meatthermometer reads 77C (170F). When cooked toperfection, the turkey meat may have a slight pink tinge.The temperature of the meat is the most important sign ofdoneness.

Stuffing a whole bird for the barbecue is not recommended

since an uneven cooking temperature may not heat thestuffing to the required temperature safely.

The following chart lists approximate roasting times only.Your meat thermometer will give you the most accuratesign of doneness.

APPROXIMATE BARBECUE TIMES FOR WHOLE TURKEY

WEIGHT UN-STUFFED TURKEY

3.5

4.5 kg (8

10 lbs) 11

/4

2 hours4.5 5.5 kg (10 12 lbs) 1 1/2 2 1/4 hours

5.5 7 kg (12 16 lbs) 2 2 3/4 hours


11/12

11

TERIYAKIMARINADE

50 mL soy sauce 1/4 cup

50 mL sherry, apple juice or water 1/4 cup

15 mL finely chopped ginger root 1 tbsp

10 mL brown sugar 2 tsp


Combine all marinade ingredients, stirring well to dissolvesugar. Pour over turkey and marinate in the refrigerator

for 2 hours or overnight.Makes 125 mL (1/2 cup)

LEMON WINEMARINADE

175 mL dry white wine 3/4 cup

50 mL oil1

/4 cup15 mL lemon juice 1 tbsp


10 mL dried oregano 2 tsp

1 mL each, dried rosemary, salt and pepper 1/4 tsp

Combine all marinade ingredients, stirring well to dissolvesugar. Pour over turkey and marinate in the refrigeratorfor 2 hours or overnight.

Makes 250 mL (1 cup)

THAIMARINADE

125 mL each, peanut butter and water 1/2 cup

50 mL each, soy sauce & lemon juice 3 tbsp

25 mL brown sugar 2 tbsp25 mL green onions, chopped 2 tbsp

Few drops Tabasco

Combine all marinade ingredients, stirring well to dissolvesugar. Pour over turkey and marinate in the refrigeratorfor 2 hours or overnight.

Makes 425 mL (1 3/4 cups)

TURKEY FACT:

Turkey is not only one of the leanest

cuts of meat, its also an excellentsource of protein and niacin, and agood source of phosphorous, allfactors in maintaining good health.

Turkey is naturally low in cholesteroland sodium.

Turkey is very lean and will dry outif overcooked. Use moderate heatand cook only until the pinkdisappears and the juices run clear.

Turkey breast meat has only 1.6 gfat, 106 calories and 23 g proteinper 100 g serving.

SOURCE: Inovatech Labs, Abbotsford, BC 1995

Comparisonof Fat Contentof Ground Meats

Raw Ground Meats Grams of Fat (Max.)

Ground Turkey Breast 2

Premium Ground Turkey 4

Regular Ground Turkey 7

Extra Lean Ground Beef 9.5

Ground Chicken 10

Lean Ground Beef 15.06Medium Ground Beef 20.65

Regular Ground Beef 26.55

Per 100 g (31/2 oz) serving.SOURCE: Inovatech Labs, Abbotsford, BC 1995; Beef Information Centre


12/12

FRESH IDEAS FOR TURKEY

Alberta Turkey Producers4828 - 89 Street

Edmonton, Alberta T6E 5K1

Telephone: (780) 465-5755

Fax: (780) 465-5528

E-mail: [email protected]

Web Site: www.abturkey.ab.ca

ALBERTA TURKEY

PRODUCERS

Documents

27892098 Fresh Ideas for Turkey Recipe Booklet