One of the quickest ways to eat turkey is to pan-fry the breast, or dice or mince the meat and add to a stir-fry. Stuffing or breading the breast will add flavour and moisture.
To add more flavour before pan-frying or roasting, marinate the turkey overnight, or cut a pocket into the flesh, stuff it with herbs and butter and wrap with bacon or pancetta before baking.
Poaching or steaming delicate white meat can make it superbly tender and juicy and both processes don’t require fat, so they’re healthy ways to cook. It’s important that the water or stock remains below boiling point – too hot and it will adversely affect the texture of the meat. How long it takes depends on the cut of meat and the recipe but neither method takes as long as roasting.
Turkey is one of the more versatile meats around. Traditionally, the bird is roasted and served with a variety of vegetables and roast potatoes, Alyn Williams shows us how in his Christmas turkey recipe.
It may be celebrated during the holiday season but turkey isn’t just for Christmas; it makes an excellent alternative to the usual Sunday roast, goes well in a sandwich and, because it’s so lean, makes a healthy replacement for beef – use minced turkey in your burgers, meatballs and bolognese.
Punchy Asian flavours complement the relatively mild flavour of turkey - as with Andy Waters' Turkey larb - as do creamy or herby sauces. Turkey is also wonderful in salads, as demonstrated by Dominic Chapman's Turkey, chicory, stilton and walnut salad.
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