GLAZED TURKEY STEAKS
Make and share this Glazed Turkey Steaks recipe from Food.com.
Provided by _Pixie_
Categories Poultry
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl blend honey, grapefruit juice and mustard.
- Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes.
- Turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork.
- Meanwhile, heat remaining honey mixture over low heat in medium saucepan.
- Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks.
BALSAMIC-GLAZED TURKEY
Balsamic glaze is back, and this year we're finishing our holiday turkey with the beloved tangy condiment. Inspired by the Italian influence, we stuffed the bird with plenty of aromatics--sage, thyme, rosemary, and a whole head of garlic--then basted it throughout with a buttery, flavorful broth. Brushing on the rich balsamic glaze at the end imparts a beautiful color and delicious sweet-tart finish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the lowest position and remove the other racks; preheat the oven to 325 degrees F.
- Remove any turkey parts from the neck and breast cavities and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the inside with salt and pepper and stuff with the lemon zest, onion, 1 head of the garlic and half of the rosemary, sage and thyme. Set the turkey on a roasting rack set in a roasting pan breast-side up. Rub the outside of the turkey with olive oil, then sprinkle generously with salt and pepper. Put the chicken broth, 1 stick of the butter, 1 cup water and the remaining rosemary, sage, thyme and head of garlic in the bottom of the pan. Tent the turkey with foil.
- Roast the turkey, basting thoroughly every 30 minutes, for 2 1/2 hours.
- Meanwhile, heat the balsamic vinegar, honey and remaining stick of butter in a medium saucepan over medium-high heat until the butter is melted and the mixture is simmering. Continue to simmer until thick, syrupy and reduced by about half, about 5 minutes. Set aside.
- After roasting the turkey for 2 1/2 hours, remove the foil and increase the oven temperature to 425 degrees F. Roast the turkey for another 15 minutes, then baste with about a third of the balsamic glaze using a pastry brush. Roast for another 10 minutes, then glaze again with half of the remaining glaze. Roast for another 10 minutes, then glaze a final time with the remaining glaze. Continue to roast until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 10 minutes more.
- Let the turkey rest for 15 minutes before carving.
SPICED GLAZED TURKEY
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan.
- Combine 2 tablespoons salt, 1 tablespoon pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth into the roasting pan.
- Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain through a fine-mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside.
- Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze. (Tent the turkey with foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving.
- Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Serve the turkey with the defatted drippings.
DELICIOUS TURKEY GLAZE
A delicious holiday turkey glaze.
Provided by Jane Townsend
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 1
Number Of Ingredients 3
Steps:
- In a small bowl, whisk together the apple cider, butter and honey.
- Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.
Nutrition Facts : Calories 915.2 calories, Carbohydrate 100.4 g, Cholesterol 162.7 mg, Fat 61.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 38.9 g, Sodium 442.2 mg, Sugar 99.6 g
TURKEY STEAKS WITH CITRUS & GINGER SAUCE
Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
- Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
- Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.
Nutrition Facts : Calories 310 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.22 milligram of sodium
TURKEY WITH BROWN-SUGAR GLAZE
This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
- Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
- Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
- When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.
Nutrition Facts : Calories 601 g, Fat 21 g, Fiber 1 g, Protein 83 g, SaturatedFat 8 g
CRUMBED TURKEY STEAKS
1000 Great Recipes by Martha Day "The authentic Austrian dish, wiener schnitzel, uses veal, but turkey breasts make a nice alternative."
Provided by dicentra
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay the turkey steaks between two sheets of plastic wrap. Hit with a rolling pin until flattened.
- Snip edges of the steaks with scissors a few times to prevent them from curling during cooking.
- Place the seasoned flour on one plate, the egg in a shallow bowl and the breadcrumbs and Parmesan mixed together on a third plate.
- Dip each side of the steaks into the flour, then egg, then breadcrumbs and cheese until evenly coated.
- heat the butter and oil in a large frying pan and fry the turkey steaks over moderate heat for 2-3 minutes on each side until golden.
- Garnish with parsley and lemon wedges.
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