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FRESH IDEAS

FOR TURKEY

2 TANGY TURKEY APPETIZER


250 mL 50 mL 25 mL 7 mL 1 mL 0.5 mL 5 mL finely chopped cooked turkey breast calorie-reduced mayonnaise finely chopped green onions and celery horseradish seasoning salt garlic powder lemon juice Crackers, mini-pitas, English cucumber 1 cup
1/4 cup

TURKEY PITA WEDGES


2 50 mL 250 mL 250 mL 1 or 2 pitas, plain or whole wheat oil Cheddar cheese, shredded cooked turkey, chopped jalapeno peppers, finely chopped 2
1/4 cup

2 tbsp 11/2 tsp 1/4 tsp 1/8 tsp 1 tsp

1 cup 1 cup 1 or 2

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.

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 30 40 appetizers:
Per Serving: 10 Calories, 0 g Fat (trace), 0 g Carbohydrate (trace), 1 g Protein (based on 40 servings)
Photo courtesy of NTF

Makes 16 appetizers:
Per Serving: 93 Calories, 6 g Fat, 4 g Carbohydrate, 6 g Protein

Photo courtesy of NTF

TOMATO & BASIL TURKEY ROLLUPS


50 mL 1 mL 0.5 mL 1 mL 500 g 4 125 mL 1 50 mL 2 mL Parmesan cheese oregano rosemary each, garlic power, salt and pepper turkey breast pounded thin and cut into 4 pieces OR turkey cutlets fresh basil, julienne-cut egg beaten with 5 mL (1 tsp) water bread crumbs seasoned salt
1/4 cup 1/4 tsp 1/8 tsp 1/4 tsp

1 lb 4
1/4 cup

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


1/4 cup 1/2 tsp

In a small bowl combine cheese, seasonings, garlic, salt and pepper. Sprinkle mixture evenly over one side of cutlets and top with basil. Divide tomatoes equally over cutlets and roll up to encase tomato and basil mixture. Dip each bundle in the egg mixture then coat with bread crumbs 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 in center. Serve on a bed of salad and drizzle with a vinaigrette dressing if desired. Serves 4:
Per Serving: 244 Calories, 11 g Fat, 6 g Carbohydrate, 29 g Protein

4 TURKEY SALAD WITH MANDARIN ORANGES


50 mL 22 mL 15 mL 7 mL 5 mL 2 mL 0.5 mL 1L 375 g 1 orange juice red wine vinegar each, oil and honey poppy seeds Dijon mustard salt pepper red leaf lettuce, torn into bite-sized pieces cooked turkey breast cut into 1.25 cm (1/2 inch) strips* 298 mL (101/2 oz) can mandarin oranges, drained Orange zest
1/4 cup

11/2 tbsp 1 tbsp 11/2 tsp 1 tsp


1/2 tsp 1/8 tsp

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

4 cups 2 cups
3/4 lb

500 mL romaine lettuce, torn into bite-sized pieces

*Alternative use deli style cooked turkey breast.

Photo courtesy of NTF

Photo courtesy of NTF

MEDITERRANEAN TURKEY STIR-FRY


500 g 250 mL 2 cloves 15 mL 5 mL 2 mL 1 mL 4 mL 1 mL 15 mL 1L 750 mL ground turkey onion, sliced garlic, minced oil each, dried oregano and mint leaves dried rosemary dried thyme leaves salt fresh ground pepper oil eggplant, 1 medium cut into 1.25 cm (1/2 inch) cubes green pepper, cut into 1.25 cm (1/2 inch) chunks Juice of 1/2 fresh lemon 5 mL 1 sugar medium tomato, chopped 1 tsp 1 1 lb 1 cup 2 cloves 1 tbsp 1 tsp
1/2 tsp 1/4 tsp 3/4 tsp 1/4 tsp

50 mL 125 mL

Feta cheese, crumbled Greek style olives, optional

1/4 cup 1/2 cup

1 tbsp 4 cups 1 1/2 cups

In a large fry pan over medium heat saut turkey, onion and garlic in oil 5 10 minutes until meat is no longer pink. Add oregano, mint, rosemary, thyme, salt and pepper. Remove turkey mixture from fry pan and set aside. Add remaining oil and saut eggplant and green pepper, add the lemon juice and cook 4 5 minutes or until vegetables are tender crisp. Combine turkey mixture with vegetable mixture in fry pan. Stir in sugar and tomato. Cook for another 4 5 minutes or until heated through. To serve, top with Feta cheese and garnish with olives. Accompany this dish with rice, pita bread and Tzatziki dip if desired. Serves 4:
Per Serving: 382 Calories, 21 g Fat, 24 g Carbohydrate, 26 g Protein

6 GREEK TURKEY TAPAS


500 g 15 mL 1 25 mL 1 mL boneless skinless turkey breast cut into 2 cm (3/4 inch) thick medallions olive oil 175 mL (6 oz) jar marinated artichoke hearts balsamic vinegar each, oregano, basil, thyme and red pepper flakes Salt & pepper to taste 1 clove 12 12 25 mL garlic, minced cherry tomatoes, halved marinated Greek style black olives Feta cheese, crumbled 1 clove 12 12 2 tbsp
Per Serving: 180 Calories, 8 g Fat, 5 g Carbohydrate, 22 g Protein

1 lb 1 tbsp 1 2 tbsp
1/4 tsp

In a large non-stick fry-pan over medium heat, saut turkey in oil for approximately 4 minutes per side or until turkey is golden brown and no longer pink in center. In medium bowl combine artichoke juice, vinegar, oregano, basil, thyme, red pepper flakes and garlic. Add salt and pepper to taste. Fold turkey and artichokes into mixture. Cover and refrigerate overnight. Serving: Divide mixture into six appetizer portions. Divide tomatoes, olives and cheese and sprinkle evenly over top. Serves 6:

Photo courtesy of NTF

Photo courtesy of NTF

GINGER TURKEY STIR-FRY


75 mL 25 mL 15 mL 5 mL 2 mL 2 cloves 25 mL 15 mL 1 500 mL 500 mL 1 500 g water each, lemon juice and honey soy sauce ground ginger red pepper flakes garlic, minced cornstarch oil medium onion, chopped each, carrots sliced diagonally, and broccoli flowerettes sliced mushrooms turkey breast cut into strips
1/3 cup

2 tbsp 1 tbsp 1 tsp


1/2 tsp

2 cloves 2 tbsp 1 tbsp 1 2 cups 2 cups 1 1 lb

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

Combine water, lemon juice, honey, soy sauce, ginger, pepper flakes and garlic. Dissolve cornstarch in mixture and set aside. Heat oil over high heat in wok or large frypan. Add onion, carrots and broccoli. Stir-fry for 2 3 minutes. Add mushrooms and water chestnuts, stir-fry approximately two more minutes or until vegetables are tender crisp. Remove from pan. Reduce heat to medium-high and stir-fry turkey until lightly browned and meat is no longer pink, approximately 3 5 minutes. Add sauce and cook, stirring constantly until 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

8 TURKEY SPINACH LOAF


500 g 1 bunch ground turkey 1 lb fresh spinach, steamed, well drained 1 bunch and chopped, OR 1/2 package frozen chopped spinach, well drained 1/2 package 125 mL 125 mL 65 mL 5 mL 2 mL 50 mL 125 mL 50 mL bread crumbs chopped onion Dijon mustard salt pepper diced red pepper Mozzarella cheese, grated Parmesan cheese
1/2 cup 1/2 cup

5 tbsp 1 tsp
1/2 tsp 1/4 cup 1/2 cup 1/4 cup

In a medium bowl combine turkey, spinach, bread crumbs, onion, salt, pepper and 50 mL (4 tbsp) Dijon mustard. In a 23 cm (9 inch) greased baking dish, shape mixture into loaf approximately 15 x 10 cm (6 x 4 inch). Bake at 180C (350F) 50 to 60 minutes until turkey is no longer pink in center. Remove from oven and spread remaining 15 mL (1 tbsp) Dijon mustard over top of loaf and sprinkle with red pepper and Mozzarella and Parmesan 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

Photo courtesy of NTF

Photo courtesy of NTF

CREAMY CREOLE TURKEY BAKE


175 g 150 mL 125 mL 2 cloves 15 mL 500 mL 125 g 1 2 mL 1 mL 0.5 mL 500 mL 50 mL fettucine or other pasta each, chopped red onion and celery carrots, chopped garlic, minced margarine sliced mushrooms light creamed cheese, softened 398 mL (14 oz) can stewed tomatoes, drained each, paprika, salt and chili powder cumin cayenne pepper cooked turkey cut into 1.25 cm (1/2 inch) cubes grated Parmesan cheese 6 oz
2/3 cup 1/2 cup

2 cloves 1 tbsp 2 cups 4 oz 1


1/2 tsp 1/4 tsp 1/8 tsp

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. Add mushrooms and saut 2 minutes. Remove from heat. In medium bowl blend cream cheese, tomatoes, paprika, salt, chili powder, cumin and cayenne pepper. Fold in vegetable 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

2 cups
1/4 cup

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 you would 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 and sprinkle outside and cavity with seasonings Add 125 mL (1/2 cup) water to bottom of pan. Insert meat thermometer into thigh being careful not to touch the bone. Place pan on grills preheated to medium and close lid. After 20 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning. Baste every 15 20 minutes. For barbecues with temperature settings, keep barbecue adjusted to 160 190C (325 375F). Add more water to pan if it dries out during cooking. the tail and through the bird so it is balanced and securely fastened. Brush the skin with oil, marinade or melted margarine. A foil drip pan under the turkey controls flareups. Fill the drip pan with water. Your un-stuffed turkey is done when the meat thermometer reads 77C (170F). When cooked to perfection, the turkey meat may have a slight pink tinge. The temperature of the meat is the most important sign of doneness. Stuffing a whole bird for the barbecue is not recommended since an uneven cooking temperature may not heat the stuffing to the required temperature safely. The following chart lists approximate roasting times only. Your meat thermometer will give you the most accurate sign of doneness.
APPROXIMATE BARBECUE TIMES FOR WHOLE TURKEY

WEIGHT
3.5 4.5 kg (8 10 lbs) 4.5 5.5 kg (10 12 lbs) 5.5 7 kg (12 16 lbs)

UN-STUFFED TURKEY
1 1/4 2 hours 1 1/2 2 1/4 hours 2 2 3/4 hours

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 the wings securely to the body and the legs to the tail. Insert the spit in front of

TERIYAKI MARINADE
50 mL 50 mL 15 mL 10 mL 1 clove soy sauce sherry, apple juice or water finely chopped ginger root brown sugar garlic, minced
1/4 cup 1/4 cup

TURKEY FACT:
Turkey is not only one of the leanest cuts of meat, its also an excellent source of protein and niacin, and a good source of phosphorous, all factors in maintaining good health. Turkey is naturally low in cholesterol and sodium. Turkey is very lean and will dry out if overcooked. Use moderate heat and cook only until the pink disappears and the juices run clear. Turkey breast meat has only 1.6 g fat, 106 calories and 23 g protein per 100 g serving.
SOURCE: Inovatech Labs, Abbotsford, BC 1995

Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey and marinate in the refrigerator for 2 hours or overnight. Makes 125 mL (1/2 cup)

LEMON WINE MARINADE


175 mL 50 mL 15 mL 1 clove 10 mL 1 mL dry white wine oil lemon juice garlic, minced dried oregano each, dried rosemary, salt and pepper

Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey and marinate in the refrigerator for 2 hours or overnight. Makes 250 mL (1 cup)

THAI MARINADE
125 mL 50 mL 25 mL 25 mL each, peanut butter and water each, soy sauce & lemon juice brown sugar green onions, chopped Few drops Tabasco

Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey and marinate in the refrigerator for 2 hours or overnight. Makes 425 mL (1 3/4 cups)

1 tbsp 2 tsp 1 clove

3/4 cup 1/4 cup

1 tbsp 1 clove 2 tsp


1/4 tsp

Comparison of Fat Content of Ground Meats


Raw Ground Meats Grams of Fat (Max.)

Ground Turkey Breast Premium Ground Turkey Regular Ground Turkey Extra Lean Ground Beef Ground Chicken Lean Ground Beef Medium Ground Beef Regular Ground Beef

2 4 7 9.5 10 15.06 20.65 26.55

1/2 cup

3 tbsp 2 tbsp 2 tbsp

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

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ALBERTA TURKEY PRODUCERS

FRESH IDEAS FOR TURKEY

Alberta Turkey Producers 4828 - 89 Street Edmonton, Alberta T6E 5K1 Telephone: (780) 465-5755 Fax: (780) 465-5528 E-mail: info@abturkey.ab.ca Web Site: www.abturkey.ab.ca