Turkey Steak Recipes

Deborah Said:

What seasonings go well to spice up ground turkey?

We Answered:

I have to chime in on this one because frankly most of these answers are atrocious .
Yes taco and cajun seasoning are nice if you are doing something that they will taste good in .

Poultry seasoning , celery salt , salt and pepper are a mainstay of seasoning your ground turkey for almost any dish you are using it for . As for the recipes . Just substitute the ground turkey for the ground beef and just use the seasoning the recipe already calls for . After you eat ground turkey instead of the beef , over time you will loose your taste for beef fat . You see it's not that you like the beef . It's that your taste buds have become accustomed to and desire the fat that is in beef . When you wean yourself from it , you will find when eating after not for so long . Well it really does not taste all that good or the ground beef either .
As for the person with the fat issue . Beef and turkey have two different types of fat . The turkey is not good , the beef is far worse . You read your label and purchase lean ground turkey breast !
For god sakes people stop looking at things with tunnel vision and read your labels and background information ! Make educated decisions in life .

Darlene Said:

I bought some turkey breast steaks and now I don't know what to do with them?

We Answered:

I do this with chicken breasts do I don't see why it wouldn't work for turkey.

Take a glass pan and line the bottom with your favorite marinate or sauce (bbq, teriyaki, asain etc) so it does not stick.

Lay the breats down and cover them in the sauce as well as your favorite seasonings (salt, pepper, johnnys etc)

Cook in the oven for about 45 minutes at 350 (depending on size)

The sauce keeps it really moist and its really easy and simple because you just throw them in and then it leaves time to cook other things while those cook up.

Hope it works out well enjoy : )

Antonio Said:

How do you make turkey steaks?

We Answered:

Here is my suggestion:
Lay the breasts on a chopping board or an area on the kitchen work top then use a sharp carving knife. Place the knife in the middle of the breast and start cutting like you are going to half the breast but only cut 3/4 and stop. Unfold what you have just cut and it shud look like a Butterfly shape. This is to help the stake cook quick and look like real restaurant ppreparedstake. Next thing you do is if you have a stake meat hummer or what ever you call it then hit the breast gentle til they are nice and flat but make sure you ddon'tover do it. Now you have the breast ppreparednext thing is to prepare the mmixershere you deep the stake before frying. Have one flat plate with some flour in it not SELF raising flour, then have one dish with some beer if you have if not dont worry, have one plate with egg yolk and white and beat it nicely, and have the breading in another plate. Next thing you need is non sticking pan or whatever you have to fry the stake in and oil the pan to cover 1/4 of the stake thickness. Now heat the pan and the oil then reduce the temperature to medium low on your cooker as you need the oil to be really hot but after that you need it not to hot as not to burn the stake. Also every time you put new stake in the pan make sure you reheat the oil as the steak is cold and will bring the tTemperatureright down then you end up with mushy steak!!! then start in this order:

deep the steak in beer, then flour then egg then breading put it in the frying pan, and so on. also it is important that you dont overfil the pan make sure you have at least 1/3 of the pan free to help the steak fry nice and crispy...and ofcourse you can marinade the breast meat if you wish to... Enjoy the meal and have a Stella Artois from me lol

Helen Said:

please help! chicken or steak on plank recipe from turkey needed for anniversary dinner! :)?

We Answered:

Ingredients
1 lb Steak, Porterhouse, T-bone, or Clubâ€”3/4" 1 recipe Pommes Duchesse 1 recipe Carrots Glazed 1 recipe Peas minted 1 each egg yolk 1 tbl water pinch salt 1 tbl butter 1/4 bunch watercress

Preparation
Marinate steak. Get a very hot fire. You should not be able to hold your hand 5 inches from the fire for more than three seconds. Sear the steak on one side. Rotate it 45 degrees and sear it some more so that there are grid marks in both directions, crossing. When you see any blood driven up around the cut bone surface, (about 3 minutes for a 3/4 inch steak) turn it over and cook two minutes on the other side. It should be underdone by at least one degree of doneness, i.e. rare for medium rare. Even a little less is OK.

Prepare the Pommes Duchesse, minted peas and glazed carrots and have them ready when the steak comes off the grill. Have your oven set at 500 degrees, or set it on broiler, with the rack 5-6 inches from the broiler.

Set the steak, grill marked side up, about six inches down from the top of the plank. (Directions for the plank are at the end.) Pipe the potatoes around the steak, and make two compartments at the top with potatoes for the carrots and peas. You could make it look like a chefs hat by piping 4 lines instead of 2, and doing stripes of carrot and peas. You can be as fanciful as you like with the decoration, but I find that simple works best for me. Keep the vegetable warm, while...

You put the plank in the oven and brown the potatoes lightly. The egg wash browns quickly, but if you like your steak more done, you can omit it and the potatoes will still brown, but in a longer time. If you have a very thick steak, leaving out the egg wash and using a 400F oven will give the heat more time to penetrate. For a thinner steak, use egg wash and broiler. 5. Bring it out. Brush the steak with soft butter or a flavored butter, and fill in the veggies. Hold the Steak still with your fork, and with the tip of your knife, bone out the tenderloin and the eye muscles. Slice the tenderloin into four slices. Carve it in the empty space at the bottom. Slice the long eye muscle against the grain on the short axis, For presentation, replace the slices around the bone, naturally, showing the ruddy interior. Serve half of each set of slices per person. Spoon out the vegegetables and potatoes onto the plate. Garnish with watercress, or whatever suits your fancy.

To prepare the plank, buy 18 inches x11"x3/4" clear white oak plank. You may have to buy 2 running feet, so you can use the 6" piece for fish. Oil it well with olive oil, or walnut oil. I use walnut. Bake it 4 hours at 200 F, 4 hours at 250 F. Longer won't hurt. This baking dries the wood and keeps it from warping, and creates a waterproof oiled surface. After use, wipe with a clean moist cloth. Re-season it from time to time. It gets better with use. If you are concerned with sanitation, 4 hours at 200F with a just wiped clean board ought to do. If you are handy at woodwork, trim it on a bandsaw to an oval, and rout out a well and tree design before seasoning. Use separate boards for chicken or fish. This kind of wood costs about $8 a running foot. You can use a maple carving board, as long as it doesn't have rubber feet. Ask me why! I did it once, but only once. Never leave a board wet, it will warp. Dry it in a slow oven.

I was taught that this recipe is good to learn mise en place (the advance preparation for the meal) and timing. With out these two skills of planning and coordinating, you cannot hope to be better than a cook. My own personal take is that it is an easy recipe to make a good impression with, because it presents so well, and shows off my favorite skill of carving at the table, in front of guests. Not for the faint of heart, but if you are the kind that likes ruffles and flourishes...it is Sir Loin.

Suggested Wine: Any big red. Or beer.

HOPE THIS HELPED X

Victor Said:

Recipe for turkey steaks for tonights dinner please?

We Answered:

Orangey British turkey steaks

Fat Per Portion: 10.7g
Cooking Time: 10 minutes
Ingredients

1 large orange
1 lemon
4 turkey fillets, each about 100-175g/4-6oz weight
25g/1oz wholemeal flour
1 tsp ground ginger, optional
freshly ground black pepper to taste
30ml/2 tbsp sunflower oil
1 small onion, peeled and finely chopped
225ml/8floz turkey or chicken stock
75ml/3floz unsweetened orange juice
5ml/1tsp clear honey, optional
Method

Using a potato peeler, cut three strips of rind from the orange and lemon. Cut into thin matchstick strips. Place in a small pan with boiling water and simmer for one minute, drain and reserve.

Squeeze the juice from the lemon and cut the orange into segments. Place each turkey steak between non-pvc clingfilm or greaseproof paper and tenderise with a meat mallet or rolling pin to a thickness 5mm/1/4in. Mix the flour and the ginger, (if using) together and season with the pepper. Use to coat the turkey steaks.

Heat the oil in a large non-stick frying pan and seal the turkey on both sides. Cook for 5-8 minutes or until golden and cooked thoroughly. Remove from the pan, drain on absorbent kitchen paper and keep warm.

Add the onion to the oil remaining in the pan and saute for three minutes. Pour the stock and orange juice into the pan and add the honey if using. Bring to the boil and simmer until reduced by about half.

Stir in the lemon juice and add the orange segments and heat through.

Poor the sauce over the cooked turkey steaks and serve with new potatoes and freshly cooked vegetables.

Turkey Steak with Caramelized Onions and Marsala Mushrooms

2 Honeysuckle WhiteÂ® Turkey Steaks or cutlets
1 medium sweet onion, sliced
2 tablespoons unsalted butter, divided use
1/4 pound button mushrooms, cleaned and sliced thin
1/2 teaspoon dried rosemary or use: 3 fresh sprigs of rosemary
Salt and pepper to taste
3/4 cup Marsala wine
1 tablespoon olive oil
Fresh rosemary and chives for garnish (optional)

1. Over medium heat, caramelize onion in 1 tablespoon butter. Remove from pan and reserve.
2. Add another 1 tablespoon of butter to the same pan and saute mushrooms. Continue to cook until mushrooms lose and then begin to reabsorb their liquid. Add onions, rosemary, salt, and pepper. Slowly add Marsala wine while continuing to saute. Continue until all wine has been absorbed.
3. While the mushrooms are absorbing wine, heat 1 tablespoon olive oil in saute pan over medium to medium high heat. Sprinkle both sides of the Turkey Steaks with cracked black pepper and, when the oil is hot, place in the pan.
4. Sear the Steak without disturbance until the meat has turned white about halfway through (about 2 minutes). Reduce heat to low, turn the Steak and cover the pan (this helps to speed cooking and ensure that moisture is retained through the application of steam).
5. Continue to cook on low until the flesh is firm and the internal temperature is at least 160 degrees F (about 5 minutes).
6. Remove spent rosemary sprigs (if used) and plate onion mixture, shingling. Turkey Steaks on top and garnish with fresh rosemary and fresh chives.

Makes 2 servings.

Turkey Steak Recipes

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