Turkey Recipes | Including cranberry turkey rolls, turkey kiev and more

Turkey Recipes

Welcome to the turkey recipe section.

On this page we have some popular turkey recipes, including cranberry turkey rolls, lemon and sage turkey breasts, orange turkey with rice, and turkey kiev.

Cranberry Turkey Rolls

Ingredients: (Serves 4 people)
  • 4 turkey escalopes
  • 4 fl oz (115 ml) of cranberry juice
  • 2 tbsp of vegetable oil
  • ½ tsp of arrowroot mixed with ½ tsp of water
  • salt and pepper
  • For the stuffing
  • 6 oz (170 g) of seedless red grapes
  • 3 ½ oz (100 g) of cranberries
  • 1 large red apple, quartered
  • 1 tbsp of honey
  • 2 tsp of finely chopped fresh ginger
  • ½ tsp of ground allspice
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Method
  1. First of all prepare the stuffing. To do this, combine the red grapes, cranberries and apple in a food processor until the fruit is finely chopped but not blended.
  2. Pour the fruit into a sieve with a bowl placed underneath and drain off the fruit juices. Set the juice aside until later.
  3. In a separate bowl mix together the chopped fruit, honey, ginger and allspice until all ingredients are thoroughly and evenly combined.
  4. Take the turkey escalopes and place them on a clean board. Season with salt and pepper.
  5. Next, spread the fruit stuffing evenly over the turkey escalopes, leaving a gap around the edges so that the stuffing will not fall out during cooking.
  6. Carefully roll the escalopes, trying to keep the stuffing inside as you do so, and then secure the end in place with cocktail sticks or tie the escalopes in several places with string.
  7. Heat the vegetable oil in a large frying pan, add the four stuffed escalopes and gently cook them for 5 - 7 minutes until all sides of the turkey have browned nicely. Cook on a fairly high heat.
  8. Then add the drained fruit juice from earlier and the cranberry juice, stir together and bring to the boil.
  9. Reduce the heat, cover the frying pan with a lid and simmer gently for around 20 minutes. Turn the rolls several times during cooking to ensure that all of the turkey is cooked through.
  10. After 20 minutes remove the turkey rolls from the frying pan and set aside, keeping them warm.
  11. Bring the liquid in the frying pan to the boil and continue to boil the liquid until it reduces to about 6 fl oz (170 ml).
  12. Then add the arrowroot and water and boil for another 2 minutes. This will then be ready to serve as a sauce.
  13. Cut the string or remove the cocktail sticks from the turkey rolls. Slice the turkey rolls into 1-inch slices and serve with the sauce.

Lemon and Sage Turkey Breasts

Ingredients: (Serves 4 people)
  • 4 6oz (170 g) turkey breast cutlets
  • 4 oz (115 g) of fine breadcrumbs
  • 2 fl oz (55 ml) of freshly squeezed lemon juice
  • 6 tbsp of vegetable oil
  • 1 tbsp of grated lemon rind
  • 1 tbsp of freshly chopped sage
  • salt and pepper
Method
  1. Flatten each turkey cutlet with the flat side of a meat mallet or with the base of a saucepan to ¼ inch thick. It is best to place the cutlets between two pieces of cling film or greaseproof paper.
  2. Season the cutlets with salt and pepper after removing them from the paper or cling film.
  3. In a small mixing bowl, combine the freshly squeezed lemon juice, two tbsp of the oil, the lemon rind and the sage, stirring thoroughly to mix well.
  4. Place the turkey cutlets in a large shallow dish and pour the lemon juice mixture over them, rubbing the mixture into the meat.
  5. Sat aside for 20 minutes to marinate.
  6. In a large frying pan, heat the remaining vegetable oil until it gets hot.
  7. Whilst the oil is heating, roll the turkey cutlets in the breadcrumbs, ensuring an even coating on each cutlet.
  8. Once the oil is hot enough, add the coated turkey cutlets and fry for about 3 minutes on each side or until the breadcrumbs turn a crispy light brown colour.
  9. Remove the turkey cutlets from the frying pan, draining off any excess oil and serve.

Orange Turkey With Rice

Ingredients: (Serves 4 people)
  • 1 lb (450 g) of skinless turkey fillets
  • 12 oz (340 g) of cooked brown rice
  • 8 oz (225 g) of small broccoli florets
  • ½ pint (300 ml) of unsweetened orange juice
  • 1 large diced courgette
  • 1 large orange
  • 1 medium chopped onion
  • 1 tbsp of olive oil
  • 1 bay leaf
  • salt and pepper
  • To Garnish
  • 1 oz (30 g) of pitted black olives, quartered chopped basil leaves
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Method
  1. Take the turkey fillets and cut them into thin strips with a sharp knife, trimming off any excess fat.
  2. In a large frying pan heat the olive oil.
  3. Add the chopped onion and the turkey strips and cook gently for 4 - 5 minutes, until the onion has softened and the turkey has browned.
  4. Pour the unsweetened orange juice into the frying pan, add the bay leaf plus the salt and pepper.
  5. Stir the ingredients well and bring to the boil.
  6. Once the orange juice begins to boil, reduce to a moderate heat and simmer for 10 minutes.
  7. In the meantime, cook the broccoli florets for 2 minutes in boiling water in a large saucepan.
  8. After the 2 minutes add the diced courgette, bring back to the boil and cook for another 3 minutes.
  9. Remove from the heat, drain the vegetables and place to one side.
  10. Now, peel the orange using a small sharp knife, removing the skin and white pith as much as possible.
  11. Cut the orange into thin slices and then cut the slices in half and half again.
  12. Add the broccoli, courgette, orange pieces and the cooked brown rice to the turkey mixture. Stir all the ingredients together and cook for a further 4 - 5 minutes, stirring frequently.
  13. Add more salt and pepper to season if you wish.
  14. Once the turkey rice is very hot it will be ready to serve.
  15. Garnish with the quartered black olives and chopped basil leaves.

Stuffed Turkey Breast

Ingredients: (Serves 8 people)
  • 1 whole boned turkey breast with skin (4½ - 5 lb)
  • 12 fl oz (340 ml) of stock or water
  • 2 oz (55 g) of melted butter
  • 4 tbsp of dry white wine
  • salt and pepper
  • For the stuffing
  • 8 oz (225 g) of minced smoked ham
  • 2 oz (55 g) of chopped blanched almonds
  • 2 oz (55 g) of breadcrumbs
  • 1 oz (30 g) of butter
  • 1 finely chopped onion
  • 1 beaten egg
  • 2 tbsp of fresh chopped parsley
  • ½ tsp of dried thyme
Method
  1. Preheat the oven to 325°F / 170°C / Gas Mark 3
  2. First prepare the stuffing. Place the ham, breadcrumbs, almonds and herbs in a large mixing bowl and set to one side.
  3. In a small frying pan melt the butter and gently fry the onion until it is soft.
  4. Add the fried onion to the dry ingredients in the bowl and then add the beaten egg and the salt and pepper.
  5. Thoroughly mix all of the ingredients together.
  6. Next prepare the turkey. Lay the boned turkey breast, skin side down on a clean surface or board and season with a little salt and pepper.
  7. Spread the stuffing over the meat making an even layer.
  8. Roll the turkey breast and then secure it with string in several places, in order to keep its shape during cooking. Secure the ends with poultry skewers, so that the stuffing doesn't fall out during cooking.
  9. Place the rolled turkey breast on a rack placed in a roasting tin and brush the meat with half of the melted butter.
  10. Place into the oven and roast the turkey breast for 2½ hours. Make sure that the meat reaches a temperature of 170°F (77°C) by using a meat thermometer. During cooking, baste the turkey several times with the remaining half of the butter, mixed with the white wine.
  11. Once the turkey is cooked, remove from the oven and set aside on a carving board for 15 - 20 minutes to rest.
  12. During this time place the roasting tin on a high heat and add the stock or water. Bring to the boil, stirring all the time.
  13. Boil for a few minutes, and then strain with a sieve.
  14. Remove the string from the turkey breast and carve the meat into neat slices.
  15. Serve with the sauce.

Turkey Kiev

Ingredients: (Serves 4 people)
  • 4 6oz (170 g) turkey cutlets
  • 4 oz (115 g) of fine breadcrumbs
  • 4 oz (115 g) of butter
  • 3 beaten eggs
  • 2 tbsp of freshly chopped chives
  • 1 tsp of grated orange rind
  • vegetable oil
  • plain flour
  • salt and pepper
  • orange wedges
  • parsley
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Method
  1. Take each turkey cutlet separately and place it inside a clear polythene bag or between two pieces of cling film.
  2. With the smooth side of a meat mallet or with the bottom of a saucepan, beat and flatten the cutlet until it is about ¼ inch thick, taking care not to tear the meat.
  3. Remove from the bag or cling film pieces and season both sides with the salt and pepper.
  4. Cut the butter into 4 rectangular pieces and place one piece in the middle of each cutlet horizontally.
  5. Sprinkle a little of the grated orange rind and the chives onto the butter pieces and surrounding turkey.
  6. Fold the sides of the cutlet in slightly and then roll up from one end.
  7. Secure tightly with one or two cocktail sticks.
  8. Place a small amount of flour in a shallow bowl or dish, place the beaten eggs in another similar bowl, and finally the breadcrumbs with some black pepper in a third dish.
  9. Lightly coat the cutlets with the flour by rolling them in the bowl containing the flour.
  10. Following this, place each cutlet into the bowl with the beaten eggs, covering them completely with the eggs.
  11. Finally, roll the cutlets in the breadcrumbs, making sure that each cutlet is evenly coated.
  12. Transfer the rolls to a plate and place in the fridge for 1 hour.
  13. Heat enough oil to form a ½ inch layer in the bottom of a large frying pan until hot.
  14. Add the turkey rolls and fry on a moderate heat for 15 - 20 minutes, turning occasionally during cooking, until the breadcrumbs have turned crispy and a nice golden colour.
  15. Remove the turkey rolls from the pan and dry off any excess oil by patting with paper towels.
  16. Before serving, remove the cocktail sticks and then garnish with the orange wedges and the parsley.
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