Monday, 19 March 2012

That's a whole lotta Turkey!

One of the things I know, is once you defrost meat, that's all she wrote folks.  Cook it, eat it and don't refreeze it.  When faced though with a large box of turkey breasts all frozen together, I needed to come up with a plan, I wasn't going to be able to pull them apart for individual meals.  One of the ways I decided to solve this dilemma was homemade turkey breast sandwiches. (Tenderloins)

Place turkey breasts in a pan with water and a generous amount of sage, rosemary and thyme, sprinkle enough to cover the breast nicely, you can use fresh or dried herbs.  Slice a wedge of lemon, squeeze juice in to the pan and toss the entire wedge in with the turkey.  Add fresh cracked pepper and a sprinkle of salt.

Let the turkey simmer in the broth until cooked through, don't let it cook too long to prevent the turkey from becoming too dry.  You can take its temperature, poke it with a fork to check for clear liquid to come out or slice into it to be sure it's white throughout.  Cooked breast  temperature should register 165 degrees Fahrenheit or 74 degrees Celsius. 

After allowing the breast to cool, slice into thin strips with a sharp knife.

For sandwiches, you can use the thin strips, cut them into chunks or even shred the breast.  I sliced the breast into thin slices and then cut them in half to make small thin sliced pieces.  With your turkey slices, you can layer them on your favorite bread with all the fixings to make a gorgeous sandwich or you can go this route and make a nice turkey salad open-faced sandwich.

For two breasts, slice two green onions thinly and add to bowl.

Slice a tomato in half and remove the seeds.

You can remove the top white piece from the tomato before chopping into small pieces.

Add tomato pieces into bowl with turkey and green onion.

Mix in your favourite mayonnaise or even make your own at home to mix in.

Mix everything together with a fork or spoon.

Season with fresh cracked black pepper to taste.

Serve open faced on a piece of multi grain bread, enjoy : )

Another great way to use some of the turkey breast was to bake it with a nice Dijon bran crumb coating.  No butter, no oil makes it a healthy meal, especially when paired with a nice broccoli orzo pasta.

The bran flakes I used were from a box of raisin bran I had in the house that was near empty.  I removed the raisins and crushed the bran flakes until they were a consistency I desired.  Place Dijon mustard in a bowl and add a small amount of water, blend well.  Dredge turkey breast in the mustard and coat in bran flakes.

Place on a baking sheet and bake in a preheated oven set at 350 degrees until the temperature reaches approx. 165 degrees Fahrenheit...45-60 minutes.
Make orzo pasta according to directions.  Add broccoli in with the water and pasta to cook.

By the time the orzo pasta is cooked, the broccoli is done without being mushy and the florets have cast their loveliness throughout the pasta, it's not only tasty...but so pretty as well.

Serve and enjoy : )

Till next time we meet....thanks for stopping by!

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