CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS
This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.-Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 10
Steps:
- Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.
Nutrition Facts : Calories 274 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 252mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 35g protein.
SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY
Provided by Food Network Kitchen
Time 12h10m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
- The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
- Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
- After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
CHIPOTLE TURKEY CUTLETS
My adaptation of a Cooking Light recipe that captures the essence of a long cooking mole in under thirty minutes. The sauce is spicy rich and delicious. You might be tempted to make this hotter by adding extra chipotle but that will throw off the balance with the other spices in the dish.
Provided by justcallmetoni
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 3 ingredients. Sprinkle turkey with mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
- Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
- Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.
CHIPOTLE TURKEY CUTLETS WITH CHARRED CORN SALSA
Categories Pepper turkey Sauté Super Bowl Quick & Easy Corn Bell Pepper Hot Pepper Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
- Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey.
- Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.
TURKEY CUTLETS: CHULETAS DE PAVO
Steps:
- In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
- Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
- Heat a grill.
- Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.
ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER
A turkey is roasted with a spicy and slightly sweet compound butter.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Let the turkey sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
- Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
- Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TURKEY CUTLETS WITH PAN GRAVY
Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.
Nutrition Facts : Calories 292 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 772mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
LEMON TURKEY CUTLETS
Make and share this Lemon Turkey Cutlets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Dredge in flour, set aside.
- Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
- Add half of the cutlets, and cook 3 minutes on each side or until browned.
- Transfer cutlets to a serving platter, keep warm.
- Repeat procedure with remaining 1 teaspoon oil and cutlets.
- Sprinkle cutlets with salt, pepper and lemon juice.
- If desired, garnish with lemon slices and fresh sage sprigs.
CRANBERRY CHIPOTLE TURKEY
This was in our local newspaper around Christmas time. When we returned home from our two week holiday vacation, my house sitter had this simmering in the crockpot. It is excellent and couldn't be much easier --- like 3 ingredients.
Provided by Vicki in AZ
Categories Poultry
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- In a crock pot or slow cooker, combine cranberry sauce and marinade.
- Mix well.
- Add fozen turkey roast (not the gravy mix) with string on.
- Cook on high for about 2 hours, then reduce to low and cook another 5-8 hours.
- Remove roast, cut off string and shred.
- Return to crock pot and mix into sauce.
- Serve on hamburger buns or rolls.
ASIAN-INSPIRED PAN-SEARED TURKEY CUTLETS WITH MAPLE-SOY SAUCE
These turkey cutlets are juicy and seasoned with garlic, onion, ginger, sesame and a touch of cayenne for a hint of heat. Finished with a sweet and salty maple-soy sauce, these turkey cutlets are a tasty combination of Asian flavors. Please note that preparation time includes time needed to marinate the turkey cutlets.
Provided by MarthaStewartWanabe
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt. Drizzle with 2 teaspoons sesame oil (1/2 tsp onto each cutlet). Set aside and allow to marinate for 20 minutes at room temperature.
- Into a small sauce pan, combine maple syrup, soy sauce, lemon juice and 1/2 tsp.sesame oil. Place pan over medium heat and bring to a boil. Boil for 5-8 minutes or until sauce is reduced by half. Remove from heat and set aside.
- Preheat a non-stick skillet to medium-high heat.
- Brown turkey cutlets in the skillet for 4-5 minutes on each side or until no longer pink in the center.
- Remove to a serving plate, drizzle with maple-soy sauce and enjoy!
Nutrition Facts : Calories 211.1, Fat 3.6, SaturatedFat 0.7, Cholesterol 70.4, Sodium 706.6, Carbohydrate 14.5, Fiber 0.2, Sugar 12.1, Protein 29
CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY
Categories turkey Roast Thanksgiving Lime Orange Fall Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 20
Steps:
- For glaze:
- Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
- For turkey:
- Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
- Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
- For gravy:
- Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
- Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
TURKEY CUTLETS WITH PUMPKIN-PISTACHIO MUFFIN STUFFIN' AND CHIPOTLE GRAVY
Steps:
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan, and 2 tablespoons of the butter. When the butter melts into the oil, add the onions, celery, apples, and squash. Season with salt, pepper, and poultry seasoning. Sauté the vegetables and fruit for 5 minutes. Add the chopped nuts and then crumble in all of the muffins. Moisten the stuffing with 1 cup of the chicken stock. Adjust the seasoning, turn off the heat, and reserve the stuffing, tented loosely with foil.
- Heat a second large skillet over medium-high heat. Season the cutlets with salt and pepper. Add the remaining 2 tablespoons of EVOO to the skillet and cook the cutlets for 6 minutes on each side, or until golden and cooked through. Transfer the meat to a platter and cover it with foil. Add the remaining 2 tablespoons of butter to the skillet and reduce the heat to medium low. Add the flour to the butter and whisk together for 2 minutes, or until the flour smells nutty and the color is medium brown. Whisk in the wine or beer and cook it for 30 seconds. Whisk in the remaining cup of chicken stock and bring it to a bubble. Stir the chipotle and scallions into the gravy and season with salt.
- To serve, top a mound of the muffin stuffin' with the turkey cutlets and a ladle or two of the gravy.
CHIPOTLE TURKEY CHILAQUILES
As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.
Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.
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