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FRESH IDEAS
FOR TURKEY
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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
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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
Photo courtesy of NTF
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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:
Per Serving:202 Calories, 5 g Fat, 16 g Carbohydrate, 24 g Protein
*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
Photo courtesy of NTF
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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
Photo courtesy of NTF
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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
Photo courtesy of NTF
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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
2 cloves garlic, minced 2 cloves
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:
Per Serving:296 Calories, 5 g Fat, 30 g Carbohydrate, 34 g Protein
GINGER TURKEY STIR-FRY
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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:
Per Serving:336 Calories, 17 g Fat, 15 g Carbohydrate, 30 g Protein
TURKEY SPINACH LOAF
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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
2 cloves garlic, minced 2 cloves
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:
Per Serving:565 Calories, 18 g Fat, 50 g Carbohydrate, 51 g Protein
CREAMY CREOLE TURKEY BAKE
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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
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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
1 clove garlic, minced 1 clove
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
1 clove garlic, minced 1 clove
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
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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