9 Delicious Ways to Serve Turkey

Time to put a new spin on the traditional turkey dinner? Try these variations

Creamy mashed potatoes, seasonal vegetables and moist, succulent turkey drenched in rich gravy comprise the epitome of feasts we can look forward to a few times a year.

But if cooking a whole bird and trimmings is a simply too much work/tradition/effort/food, why not try something a little different? Opt for a unique variation on the traditional turkey dinner, or get creative with finger-foods, BBQ, Asian-inspired dishes, and more.

Here are our select favourites from a collection of recipes courtesy of the BC Turkey Farmers.

Herb Roasted Turkey Breast

Ingredients

• 1.5-2 lbs (750 g – 1 kg) turkey breast, skin on, bones removed
• 1 large garlic clove
• 4 large sprigs each: sage, rosemary, thyme
• 2 tsp (10 mL) oil
• paprika to taste
• 3-4 heads garlic
• 3-4 large shallots, unpeeled

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice garlic lengthwise in half; rub over turkey and under skin. Sprinkle turkey with salt and pepper.
3. Place 2 sprigs each of herbs in bottom of greased baking pan. Tuck remaining herbs under skin; pull skin to enclose herbs.
4. Brush turkey meat and skin with oil, sprinkle with paprika. Place turkey on herbs in pan.
5. Cut tops from garlic heads; place around turkey. Cut shallots in half; place around turkey.
6. Bake at 375°F (190°C) 15 min; reduce to 325°F (160°C), cover with foil and bake 50-60 min longer, or until meat thermometer registers 170°F (77°C).
7. Slice and serve with roasted garlic and shallots, mashed potatoes, and vegetables.

Cranberry Orange Stuffed Turkey

Ingredients

• 6 pieces scallopini or thinly sliced turkey breast, 6 oz (175 g) each

Cranberry Orange Cream Cheese Filling

• 8 oz (250 g) cream cheese, softened
• 1/4 cup (50 mL) chopped dried cranberries
• 4 tsp (20 mL) orange juice concentrate
• 1 tbsp (15 mL) finely chopped green onion
• 1 tbsp (15 mL) chopped fresh parsley
• 1 tsp (5 mL) grated-orange rind
• 1 clove garlic, finely chopped

Crumb Coating

• 1/4 cup (50 mL) butter, melted
• 2 cups (500 mL) fresh breadcrumbs
• 1/4 cup (50 mL) chopped fresh parsley
• 1 tsp (5 mL) seasoned salt
• 2 eggs, beaten

Instructions

1. In medium bowl, mix together filling ingredients until well combined; chill to firm up a bit.
2. Pound turkey to flatten, if needed. Divide filling among turkey, placing at one edge. Fold in sides and roll up, sealing completely. Wrap tightly with plastic wrap and refrigerate 30 min.
3. Preheat oven to 375°F (190°C).
4. In medium bowl combine butter, breadcrumbs, parsley and seasoned salt. Dip each roll in egg then in breadcrumb mixture, pressing to coat well. Place on lightly greased baking sheet.
5. Bake at 375°F (190°C) 25-30 min until golden and tender.
6. Serve with mashed potatoes and vegetables.

Apple Stuffed Turkey Breast Roast

Ingredients

• 2 tbsp (30 mL) butter
• 1/2 cup (125 mL) diced celery
• 1/2 cup (125 mL) diced onion
• 1 cup (250 mL) diced apple
• 1/4 cup (50 mL) raisins
• 1/4 cup (50 mL) walnuts (optional)
• 1 tsp (5 mL) dried thyme
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 cups (500 mL) cubed whole wheat bread
• 1/4 cup (50 mL) apple juice
• 2-3 lbs (1-1.5 kg) turkey breast half
• 2 tbsp (30 mL) melted butter
• 1cup (250 mL) apple juice
• 2 tsp (10 mL) cornstarch

Instructions

1. Preheat oven to350°F (180°C).
2. Sauté celery and onion in butter over medium heat 2-3 min or until softened.
3. Add apple, raisins, nuts, thyme, salt and pepper; sauté 1-2 min longer.
4. Remove from heat and add to bread cubes; moisten with apple juice.
5. Cut a large slash in thickest side of turkey breast to form a pocket. Place in a shallow roasting pan skin side up. Open the turkey and press stuffing into bottom half leaving a 1/2 in (1 cm) border. Fold the top half over stuffing and secure with toothpicks.
6. Mix melted butter and 3 tbsp (40 mL) apple juice; brush on turkey.
7. Cover and roast at 350°F (180°C) for 40 min.
8. Uncover and roast 40-60 min, basting occasionally or until juices are clear.
9. Pour 1/4 cup(50 mL) pan drippings into saucepan. Mix cornstarch with remaining apple juice and stir into drippings. Bring to boil, stirring constantly until thickened.
10. Spoon sauce over thick slices of stuffed turkey breast roast. Serve with mashed potatoes and vegetables.

Turkey Tenderloins with Spiced Cranberry Sauce

Ingredients

• 1 1/2 lbs (750 g) turkey tenderloins (4)
• 2 tbsp (30 mL) butter
• 2 cups (500 mL) canned wholeberry cranberry sauce
• 1/2 tsp (2 mL) ground cloves
• 1/4 cup (50 mL) granulated sugar
• 1/2 cup (125 mL) diced oranges or mandarin orange sections (optional)

Instructions

1. Brown tenderloins in butter on both sides in skillet.
2. Lower heat to simmer; cover and cook about 20 min or until juices run clear (length of cooking time will depend on the thickness of the tenderloin – do not overcook).
3. Remove tenderloins; keep warm. Pour off excess drippings.
4. Add cranberry sauce, cloves and sugar to skillet. Heat over low heat until hot; add orange pieces, if desired.
5. Spoon sauce onto serving plates and top with sliced tenderloin. Garnish with orange, if desired.
6. Serve with wild or brown rice and vegetables.

Basil-Walnut Turkey Cutlets

Ingredients

• 1 lb (500 g) turkey cutlets
• 1 cup (250 mL) fine dry breadcrumbs
• 3/4 cup (175 mL) fine ground walnuts
• 1 tsp (5 mL) basil
• 1/4 tsp (1 mL) salt
• 1/8 tsp (1/2 mL) ground black pepper
• 1 egg, lightly beaten
• 1 tbsp (15 mL) water
• 3 tbsp (45 mL) butter
• lemon slices, for garnish

Instructions

1. Flatten each cutlet between 2 sheets of waxed paper until 1/2 in (1 cm) thick.
2. In a shallow dish combine breadcrumbs, walnuts, basil, salt and pepper, mix well.
3. In a second shallow dish combine egg and water; mix well.
4. Dip turkey in egg mixture, then generously coat both sides with breadcrumb mixture.
5. Melt butter in large skillet. Add turkey; cook 2 to 3 min on each side or until no longer pink inside.
6. Serve with roasted potatoes and vegetables. Garnish turkey with lemon slices, if desired.

Spinach and Ricotta Turkey Roll

Ingredients

• 1 1/2-2 lbs (750 g – 1 kg) boneless, skinless turkey breast*
• 8 oz (250 g) fresh spinach
• 2 tsp (10 mL) vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups (375 mL) ricotta cheese
• 2 tbsp (30 mL) parmesan cheese
• 1 egg
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) fresh ground pepper
• 3/4 cup (175 mL) sliced sweet red pepper
• 2 tbsp (30 mL) margarine, melted
• 1/4 tsp (1 mL) dried thyme
• 1/4 tsp (1 mL) dried basil

Instructions

1. Preheat oven to350°F (180°C).
2. Wash spinach and discard stems. Steam 3-4 min or microwave 2 min, just until wilted.
   Drain and set aside.
3. In a non-stick skillet, heat oil over medium heat. Saute onion and garlic until soft. Remove from heat and add cheeses, egg, salt and pepper. Set aside.
4. To prepare turkey, place breast flat on a cutting surface and slice through meat with knife parallel to cutting board. Leave last inch intact and open up like a book. Cover with plastic wrap and pound with a meat mallet to an even 1/2 in (1 cm) thickness.
5. Spread cheese mixture over turkey. Layer spinach over cheese and sprinkle red pepper on top. Roll turkey up firmly jellyroll-style to form an evenly shaped roast. Tie with kitchen string or use short skewers to hold meat in place. Place in a greased roasting pan.
6. Mix melted margarine with thyme, basil and more pepper if desired. Brush mixture on turkey.
7. Roast at 350°F (180°C) for 45-60 min, until juices are clear when pierced with a fork.
8. Let stand 5-10 min before slicing into 1/2-3/4 in (1-2 cm) spirals.
9. Serve with mashed yams or sweet potatoes.

*If turkey breast is larger, adjust other ingredient quantities and cooking time accordingly.

Honey Dijon Turkey Steaks

Ingredients

• 4 turkey breast steaks or cutlets
• 1/4 cup (50mL) dijon mustard
• 1/4 cup (50mL) honey
• 1 tbsp (15 mL) vegetable oil
• 2 tsp (10 mL) red wine vinegar or lemon juice
• 1 clove garlic, minced
• 1/4 tsp (1 mL) fresh ground pepper

Instructions

1. Mix all ingredients except turkey in a shallow dish. Add turkey steaks, turning to coat both sides.
2. Cover and marinate 2-24 hrs in refrigerator turning frequently.
3. Barbecue on a greased grill over medium-high heat 4-5 min per side, just until turkey is no longer pink in centre.
4. Serve with grilled vegetables.

Teriyaki Turkey Cutlets

Ingredients

• 4 turkey cutlets
• 1/4 cup (50 mL) soy sauce
• 1/4 cup (50 mL) water
• 1 tsp (5 mL) lemon juice
• 1 tsp (5 mL) ground ginger
• 1 clove garlic, minced
• 2 tbsp (30 mL) brown sugar

Instructions

1. Combine all marinade ingredients, stirring well to dissolve sugar.
2. Marinate cutlets for 30 min-2 hrs in half the sauce, saving the other half for basting.
3. Barbecue on greased grills at medium-high heat or broil cutlets 4-5 minutes per side, brushing often with reserved marinade.
4. Cook only until turkey is no longer pink in centre.
5. Serve with fried rice, topped with thinly sliced raw scallions and carrots.

Lemon-Rosemary Turkey Fingers with Cranberry Chili

Ingredients

• 1/2 cup (125 mL) mayonnaise
• 1 tbsp (15mL) lemon juice
• 1 lb (454 g) turkey, cut into 3/4 in (1.5 cm) strips
• 1 cup (250 mL) dry breadcrumbs
• 3 tbsp (45 mL) grated parmesan cheese
• 1 tbsp (15 mL) dried rosemary, crumbled
• 2 tsp (10 mL) grated lemon rind
• 1/2 tsp (2 mL) paprika
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) garlic powder
• 1/4 tsp (1 mL) pepper
• 3/4 cup (175 mL) jellied cranberry sauce
• 1/4 cup (50 mL) chili sauce

Instructions

1. Preheat oven to375°F (190°C).
2. In small bowl, mix together mayonnaise and lemon juice; brush over turkey strips to coat.
3. In separate bowl, mix together breadcrumbs, parmesan and seasonings. Dip turkey strips in crumbs to coat.
4. To prepare dipping sauce: in small saucepan, over medium-low heat, mix together cranberry and chili sauces; heat until hot.
5. Place turkey strips on lightly greased baking sheet. Bake at 375°F (190°C) 3-4 min on each side.
6. Serve with and yam fries andwarm dipping sauce, plum sauce, or mayonnaise.