Layer over the Parma ham, pushing it down so it sticks, then coat each turkey breast in the flour, dip in the egg and coat in the breadcrumbs once more, then set aside. Turkey fillets are flavorful and healthy. In my books, the perfect bird is 14 to 18 pounds/ 6.5 kg to 8 kg in weight because that's a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds. And watch videos demonstrating recipe prep and cooking techniques. 800 g free-range cooked turkey breast , … For a 6 kilo turkey, around 150g-200g is used. All rights reserved. This year I'm using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. https://www.yummly.com/recipes/healthy-turkey-breast-fillet As soon as it goes in the oven, immediately turn the heat down to 350 degrees F/ 180 degrees C/ Gas 4. https://www.yummly.com/recipes/healthy-turkey-breast-fillet Add turkey breasts and marinade for 15-30 minutes. Meanwhile, fry the remaining eggs in a large non-stick frying pan for 2 to 3 minutes for runny eggs. Divide the turkey between your plates, layer over the eggs and drizzle a little truffle oil on top, if using. Add the fillets a few at a time and cooking a couple minutes each side until lightly browned … Transfer to a plate and repeat with the remaining turkey. Place the turkey on a board, cover with a large piece of cling film and bash each piece to roughly ½cm thick. I'll post the recipe for the stuffing too, but I guess you can use any favourite recipes for stuffing you like if you want to. Meanwhile, fry the remaining eggs in a large non-stick frying pan for 2 to 3 minutes for runny eggs. Turkey steak recipes. The amount of butter required will depend on the size of the bird. If you're buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you'll often find these birds come with their own cooking instructions. Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. The fruit will steam and flavour the birds in a really lovely way. Pick up half of your butter and push it into the cavity you've created. Using a sharp knife, halve the turkey breast across the middle so it opens out like a book, then cut each piece in half so you end up with four equal-sized pieces. When the internal temperature has reached 150 degrees F/ 65 degrees C for a good quality bird, and about 180 degrees/ 82 degrees C for a cheaper bird, it's ready to come out. Season turkey slices with salt and pepper. Finally, I'm back on track again after another short vacation. freshly ground black pepper. Slice the cheese into thin slices, then place onto the turkey, using your hands to stick it down. Transfer to a plate and repeat with the remaining turkey. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. If you've already made your gravy like I've done, you won't need a vegetable trivet, if not, do that now by roughly chopping 2 or 3 carrots, 3 peeled onions, and 2 celery sticks. Try adding marination to the turkey … Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. Heat a good lug of olive oil in a large non-stick frying pan over a medium heat. Thaw the mushrooms, washed and cut, if they are large, then 3min fry in butter, put the chopped garlic, fry for another 5 min, put thyme, chopped onion half rings, fry for 3min. 2 heaped teaspoons Hellmann’s Real Mayonnaise. Halve 2 to 4 clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. 20 min 1 ora 40 min jamie oliver turkey steaks Read recipe >> Instructions. Get your turkey and use a spoon to work your way between the skin and the meat. Cover the turkey in cling film/ plastic wrap and keep in the refrigerator until you need it. Place onto a tray, then repeat with the remaining turkey. Turn the cutlets and sprinkle with the chopped herbs. Jamie's Christmas Turkey Recipe | Jamie Oliver | Food Network Make the butter and apply the night before cooking. Season the turkey cutlets with sea salt and a few grinds of pepper. Turkey fillets as a main course with mashed potato and a green vegetable such as broccoli is a quick weeknight meal. Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Remove excess garlic and/or onion from fillet before grilling. Dec 21, 2016 - A turkey fillet is a thinly cut piece of turkey breast meat. © 2020 Discovery or its subsidiaries and affiliates. If you are at all worried just stick a meat thermometer in the thickest part of the breast. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 x 800 g free-range turkey breast, 7 large free-range eggs, 200 g fresh white breadcrumbs, 100 g plain flour, 100 g soft Italian cheese, such as fontina or scamorza, 8 slices quality Parma ham, truffle oil , (optional), 20 g Parmesan cheese , to serve.