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Talking turkey
Turkey has long been a holiday tradition; in fact, 88 percent of those surveyed by the National Turkey Federation (NTF) reported eating turkey last Thanksgiving. While most Americans preparing Thanksgiving dinner roasted their turkeys (74 percent), interest and experimentation in non-traditional methods of turkey preparation, such as deep-frying, brining, smoking and grilling, are gaining in popularity. Surprise your family and friends with a new spin on this old favorite.
It’s simple to be creative when you cook with turkey because it’s easily seasoned and complements any dish on the table. “You can change the flavor profile of turkey by altering the cooking method, preparation or both,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “Experiment with different rub and marinade seasonings, then try deep frying, brining or grilling for added flavor.”
Don’t forget to use these flavorful leftovers for quick-to-prepare meals. Cooked turkey is an ideal base ingredient for stir-fry dishes, pizzas, frittatas, fajitas, casseroles, chilis, sandwiches, salads and soups. For more ideas on using turkey to create deliciously different recipes, go to www.eatturkey.com for a virtual encyclopedia of cooking and preparation tips.
MARINATE FIRST
Marinades are seasoned liquids in which the turkey is soaked both to absorb flavor and to tenderize. Most marinades contain an acid such as vinegar, citrus juice, wine and herbs or spices. One of the easiest ways to marinate a turkey is by using a needle-like injector. Injectors can be purchased at kitchen supply stores and range in price from $10 to $15.
To marinate a turkey without an injector, simply use a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or foodservice grade plastic bag, pour in the marinade, close the bag securely and let it marinate overnight. Turkey should always be marinated in the refrigerator. Before cooking, be sure to scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.
ROASTING TURKEY
Roast until the internal temperature reaches 165ºF to 170ºF in the breast and 175ºF to 180ºF in the thigh. Cooking times are for planning purposes only — always use a food thermometer to determine the correct stage of doneness.
GRILLING TURKEY
Indirect heat is ideal for grilling a whole turkey or a turkey breast, as these foods need a slower grilling method. With indirect heat, the lid is closed and the meat is placed over a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound or until the internal temperature reaches 165ºF to 170ºF for a turkey breast and 175ºF to 180ºF in the thigh for a whole bird.
Turkey Parmesan
Meal Type: Main Course, Entrée
Preparation Method: Sauté
Product Type: Turkey Cutlets/Steaks
Ingredients
1/3 Cup seasoned bread crumbs
1 Pound TURKEY CUTLETS
1 Tablespoon olive oil, divided
1/4 Cup grated reduced-fat mozzarella cheese
1/4 Cup prepared spaghetti sauce, heated
Parmesan cheese, (optional)
1. Place bread crumbs on plate and coat turkey thoroughly on each side with crumbs.
2. In large non-stick skillet, over medium-high heat, saute turkey in 2 teaspoons oil 2 to 3 minutes per side or until turkey is no longer pink in center; add remaining oil as needed. Sprinkle turkey with mozzarella cheese, cover skillet and heat 20 to 30 seconds or until cheese is melted.
3. To serve, arrange turkey on platter, top with sauce and if desired, garnish with Parmesan cheese.
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