requently. Next add in ground turkey and break up the meat
In a small bowl combine melted butter or
is recipe is made together with Roast Turkey, and the turkey fat
servings, as the original recipe indicates.
Final Sauce (do
oom temperature.
Wash the turkey inside and out with cold
alt are dissolved.
Add turkey.
Cover ; refrigerate at least
f too wet.
Press turkey mixture into pan.
Bake
heating now!
Place the turkey in a clean 5 gallon
owder.
Dredge/coat the turkey legs with the flour mixture
o cool.
Remove the turkey from the wrapping, remove neck
In a large, shallow bowl, combine soy sauce, sugar, mirin and garlic. Add turkey and turn to coat. Chill for 1 hour.
Heat a large frying pan over medium heat. Cook turkey for 3-4 mins per side, until cooked through.
To make the slaw, combine cabbage, noodles, carrot and spring onions in a large bowl. Whisk together peanut oil, sesame oil, soy sauce, sugar and lemon juice. Pour over slaw and toss to combine. Sprinkle with sesame seeds and serve with turkey.
n two small stacks on a plate. Top with turkey fillets, lettuce
iece of ham on each turkey cutlet. Fold in half, with
Top each turkey breast with a slice of
hen drain.
Dust the turkey with flour. On each skewer
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
Steam turkey cutlets for 10-15 mins, or until cooked through.
For the butter leeks, heat 1 1/2 tbsp butter in a frying pan, add leeks and cook for about 8 mins over medium-low heat.
To finish, heat remaining butter, lemon juice and stock. Add cornstarch slurry and simmer for 1 min. Season and add a pinch of sugar. Add lemon zest. Arrange turkey and sauce on serving plates and serve.
arge frying pan, season the turkey and sear for 6-8
175 degrees C) Rinse the turkey inside and out and pat