This is as close as we got to doing a turkey for Thanksgiving.
First, we don’t really celebrate the holiday as we’ve been on this side of the pond for over 20 years.
Second, mon mari doesn’t like roast turkey.
The reason that he dislikes it could be that no one in my family who cooked the turkey for Thanksgiving believed in using a meat thermometer. The preferred test for being properly cooked was to ‘jiggle the leg’. The reliable back-up was to poke it to see if ‘the juices run clear’.
Both methods inevitably resulted in an overcooked, dry bird.
As most of my family were really only interested in the mashed potatoes, stuffing and gravy, no one cared.
I occasionally will stuff and roast a capon or a goose. We love the little stuffed Cornish Hens. I buy a turkey leg when I want to make soup. But, mostly, our turkey consumption is in the form of thinly sliced turkey breast meat, aka: turkey cutlets.
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Turkey Cutlets, Lemon-Soy Glaze
This is an easy, intensely flavored main course that goes together quickly. Serve with rice or potatoes.
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Turkey
- 2 – 3 turkey cutlets, 12oz (350gr) total weight, cut in half of large
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/3 cup chicken stock
- 3 tbs lemon juice, fresh
- 2 tbs soy sauce
- 1 tbs brown sugar
- 1 tsp ginger
- 1 tbs olive oil
- 2 tsp cornstarch (or thickener of choice) dissolved in 1 tbs water
- Combine soy sauce, lemon juice, brown sugar and stock in a dish.
- Add turkey, turning to coat, and allow to marinate while chop and sauté.
- Sauté onion, garlic and ginger in oil in large nonstick skillet over medium heat for 5 minutes.
- Add turkey (reserving marinade) and sauté until golden – pushing onion mixture to sides of pan to prevent burning.
- Add reserved marinade, reduce heat and cook, covered 4 – 6 minutes longer or until done.
- Remove turkey from pan.
- Thicken pan juices by adding cornstarch mixture and stirring well.
- Spoon over turkey and serve.
You can substitute 1/4 tsp powdered ginger for the fresh ginger.
Keywords: turkey cutlets, soy sauce, lemon glaze
I have a new friend on my walk.
He (she?) runs to the fence when he sees me at the top of the hill, then walks alongside as I go past the pasture.
I’ve tried stepping up to the fence to have a chat but he doesn’t come very close. I have a suspicion that if I were holding out an apple I would get a warmer reception.
I sometimes think that the only use animals have for us humans is as the purveyor of food.
Nice to know that we have some use….
It’s not easy making new friends during a pandemic.
2 thoughts on “Turkey Cutlets, Lemon-Soy Glaze, my new friend”
Beautiful new friend! My dad kept horses and I miss them terribly. Nothing, truly nothing beats a soft nose like they have. But take a carrot or really, some greens rather than an apple. They can cause ‘choke’ and then you won’t have your friend anymore.
I can buy turkey legs, turkey wings, whole turkey, Butterball’s ‘rolled’ turkey breast (which is really good in the slow cooker) but no turkey cutlets unless I break down the whole bird. :/
Carrots! that solves the problem of the extra carrots in the fridge that often waste away. It’s funny how things differ… I have no idea what is done with the rest of the turkey here, but the cutlets are usually all I see other than at Christmas when I can buy legs, whole breasts and whole turkeys. Otherwise not at all, not even frozen. I buy legs for soup
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