Saving turkey for a holiday treat? That’s not the case anymore.
Turkey breast halves, roasted in less than an hour, can be the star of a delicious midweek entree. Or look at those turkey breasts that are roasted, sliced and marinated, then stored in the fridge, as a great addition to sandwiches, as well as casseroles, pasta or salads.
Another way to cook turkey breast is to roast it on the stove top in a Mediterranean style sauce with black olives and fresh herbs. Make the sauce from scratch or buy prepared marinara sauce. Serve the sliced turkey over the hot pasta and top with the sauce.
If you want a quick way, cook turkey cutlets, those small pieces of turkey breast cook very quickly. I like to top the cutlets with a Brussels sprout salad.
Enjoyed roasted or boiled, or seared as cutlets, turkey breast is always a welcome tender source of white meat. And it’s optional.
Mediterranean Turkey Breast With Pasta
Boneless breast is easy to cut. You can buy the bones or ask the butcher to remove the bones. It is not difficult to remove the bones if you have a small sharp knife. Place the uncooked turkey breast side down on a work surface. Starting from the breastbone, cut the meat away from the bone, cutting as close to the bone as possible. Use a sawing motion, pressing the flat side of the knife against the rib bones. As you cut, gently pull the meat away from the bones.
To save time, you can substitute a jar of your favorite tomato-based pasta sauce, such as arrabiatta or tomato with basil and skip Step No. 2.
Reveal: 6 food
INGREDIENTS
2 tablespoons all-purpose flour
1 boneless turkey breast, halved, skin, about 1 1/2 pounds; see recipe notes
1 tablespoon of olive oil
8 large garlic cloves, peeled and chopped
1 1/2 cups dry white wine
1 (14 1/2-ounce) can diced ripe tomatoes, thinly sliced
1/3 cup imported black olives, such as Kalamata, pitted
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano (or 1 teaspoon dried)
Pinch dry red chilies
1 tablespoon tomato paste
Salt and pepper to taste
Serving: fettuccine or penne, cooked al dente and drained
Optional: 1/2-1 teaspoon finely grated lemon (zest), colored part only
Optional garnish: 1 tablespoon minced capers
Optional garnish: sprigs of fresh basil
Cook’s Notes: If the turkey breast has a timer that pops up, gently remove it and discard.
DIRECTIONS
1. Dust a small turkey with flour. Heat the olive oil in a 5-quart Dutch oven over medium-high heat. Add the turkey breast, skin side down. Brown well on both sides, about 5 minutes. Remove the pan from the heat. Remove the turkey from the pan.
2. Put the garlic in the pan; the oil in the pan will probably be hot enough to lightly brown the garlic after 1-2 minutes; wake it up often. Add the wine and tomatoes to the pan. Return to medium heat. Scrape the sides and bottom of the pan to loosen any brown bits. Add olives, basil, oregano, chili flakes and tomato paste. Stir to combine. Add salt and pepper to taste. Bring to a boil.
3. Place the turkey breast in the center of the sauce. Cover and simmer on low heat for 1 hour and 10 minutes. Check the turkey breast for doneness using an instant-read thermometer. It should register 165 degrees at the thickest part of the breast. Taste the sauce; adjust seasoning as needed, adding more salt or pepper. If it needs a boost, add a little grated lemon.
4. Remove the skin from the turkey, if desired; cut into small pieces. Place the hot, cooked pasta on a rimmed plate or in a large shallow pasta bowl. Place the sliced turkey on top, overlapping slightly like a fan. Spoon sauce on top. If you like, sprinkle capers on top. Garnish with sprigs of fresh basil.
Turkey Cutlets and Brussels Sprout Salad
This dish combines the flavors of home, using vinaigrette-dressed Brussels sprouts as an ingredient for sauteed turkey cutlets. My grocery store stocks fresh turkey cutlets about half the time, so when I see them, I grab a pack or two and keep them in the freezer to use for a quick fix.
The easiest way to cut Brussels sprouts is to first make a shallow trim at the bottom when it looks tough and maybe twisted, leaving enough for the leaves to stay attached. Then load them on their sides into the tube of a food processor fitted with a cutting blade. Buzz, buzz, buzz. In seconds, these beauties are ready-to-eat salad dressings.
Reveal: 4 to eat
INGREDIENTS
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 (4 ounces) turkey cutlets, pounded to 1/4-inch thickness if needed
1/4 cup extra-virgin olive oil, and 1/2 cup extra-virgin olive oil, separate uses
1/4 cup sherry vinegar
2 tablespoons of grain mustard
2 cloves garlic, chopped
1/4 cup chopped fresh tarragon leaves
4 cups thinly sliced Brussels sprouts (from 3/4 pound)
INDICATORS
1. Place the flour on a lined plate or pie pan and season with a little salt and pepper. Season both sides of the turkey with salt and pepper. Dredge turkey in seasoned flour, shaking off excess. Place a large skillet over medium heat. Add 1/4 cup of oil to the hot skillet. Add the turkey to the pan and cook until light golden brown on both sides, about 2 minutes per side.
2. Meanwhile, in a medium bowl, combine 1/2 cup olive oil, vinegar, mustard, garlic, tarragon and a pinch of salt. Add the shaved Brussels sprouts and toss to combine.
3. Place turkey cutlets in bowls, top with Brussels sprouts salad and serve.
Source: Adapted from “5 in 5,” by Michael Symon (Clarkson Potter, $19.99)
Buttered Turkey Breast
For me, cutting a roasted turkey breast into small freezer bags is a real treasure. This baking method is very easy. Buttered, under the skin and out, this recipe roasts a buttered brisket over a bed of finely crushed garlic cloves, fresh rosemary and fresh thyme. In the first cooking, dinner is enjoyed. The rest is cut and packed 3 to 5 pieces per packet in plastic wrap. Packages are tossed into a zip-top style freezer bag, zip-locked and refrigerated for future use. I usually thaw them one by one overnight in the refrigerator.
Reveal: 4 to 6 servings
INGREDIENTS
Bone-in breast, skin-on turkey, about 3 1/2 pounds
1/4 cup (1/2 stick) butter, room temperature
Salt (kosher optional) and freshly ground black pepper, to taste
3 good sprigs of fresh thyme
2 teaspoons fresh rosemary
6 large cloves of garlic, peeled, crushed to mince
DIRECTIONS
1. Adjust the oven position to the middle or bottom. Preheat the oven to 425 degrees. Gently loosen the turkey skin from the breast and rub the butter under the skin and outside of the breast. Season with salt and pepper.
2. Place the thyme, rosemary and garlic on a medium baking sheet and place the turkey, skin side up. Roast the turkey breast for 55 minutes, turn after 35 minutes. Using an instant-read thermometer, check the internal temperature of the thickest part of the turkey breast. It needs to be 165 degrees. Allow the turkey to rest for 10 minutes before carving. Serve with pan drippings.
Source: Taken from epicurious.com
