Asian Inspired Pan Seared Turkey Cutlets With Maple Soy Sauce Recipes

Steps:

• Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Allow to dry marinate at room temperature for up to 20 minutes.
• Place a large skillet over medium-high heat and add olive oil.
• While skillet and oil are heating up, combine sauce ingredients. In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch. Set aside.
• When olive oil is glistening hot and fragrant, add turkey cutlets. Sear for 5-7 minutes on each side or until cooked through. Remove to a serving plate and cover to keep warm.
• Pour sauce into the skillet. With a wooden spoon (as not to scratch the skillet), stir sauce, scraping up any browned bits from the surface of the skillet. The sauce will begin to thicken. Once it reaches a gravy-like consistency, remove from heat.
• Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
• If desired, garnish with sliced scallions.

Steps:

• Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt. Drizzle with 2 teaspoons sesame oil (1/2 tsp onto each cutlet). Set aside and allow to marinate for 20 minutes at room temperature.
• Into a small sauce pan, combine maple syrup, soy sauce, lemon juice and 1/2 tsp.sesame oil. Place pan over medium heat and bring to a boil. Boil for 5-8 minutes or until sauce is reduced by half. Remove from heat and set aside.
• Preheat a non-stick skillet to medium-high heat.
• Brown turkey cutlets in the skillet for 4-5 minutes on each side or until no longer pink in the center.
• Remove to a serving plate, drizzle with maple-soy sauce and enjoy!

Steps:

• Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
• Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Steps:

• Place celery and onions inside the turkey cavity. In a small bowl, combine 1 cup water, soy sauce, sugar, apple juice, vanilla and seasonings; mix well. Place turkey, breast side up, on a rack in a roasting pan; pour remaining water into the pan. Pour 1/4 cup soy sauce mixture into the cavity and another 1/4 cup over turkey; set remaining sauce aside. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with remaining sauce. When turkey begins to brown, cover lightly with foil. Cover and let stand for 20 minutes before carving.