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FOR TURKEY
1 cup 1 cup 1 or 2
In a small bowl combine all ingredients. Serving: Top crackers or mini-pitas with 7 mL (11/2 tsp) turkey mixture and garnish with parsley. For a tasty treat top slices of English cucumber with the turkey mixture, making sure the cucumbers are not too wet, as the mixture will slide off.
Cut each pita around outer edge to form 2 rounds. Brush each round lightly with oil. Cut into quarters. Place 4 quarters on a paper towel and microwave on high (100% power) for 1 11/2 minutes until almost crisp. Top each quarter with 15 mL (1 tbsp) of cheese then 15 mL (1 tbsp) turkey. Sprinkle each quarter with 1 mL (1/4 tsp) of jalapeno peppers. Microwave on high for 30 seconds or until cheese melts. Serve Immediately.
Makes 30 40 appetizers:
Per Serving: 10 Calories, 0 g Fat (trace), 0 g Carbohydrate (trace), 1 g Protein (based on 40 servings)
Photo courtesy of NTF
Makes 16 appetizers:
Per Serving: 93 Calories, 6 g Fat, 4 g Carbohydrate, 6 g Protein
1 lb 4
1/4 cup
In a small bowl combine cheese, seasonings, garlic, salt and pepper. Sprinkle mixture evenly over one side of cutlets and top with basil. Divide tomatoes equally over cutlets and roll up to encase tomato and basil mixture. Dip each bundle in the egg mixture then coat with bread crumbs and seasoning salt mixture. Place bundles, seam side down, on 35 x 22.5 x 2.5 cm (14 x 8 x 1 inch) greased baking sheet. Bake at 190C (375F) 20 25 minutes until meat is no longer pink in center. Serve on a bed of salad and drizzle with a vinaigrette dressing if desired. Serves 4:
Per Serving: 244 Calories, 11 g Fat, 6 g Carbohydrate, 29 g Protein
Dressing: In a small bowl combine orange juice , vinegar, oil, honey, poppy seeds, mustard, salt and pepper. Set aside. Salad: In a large bowl toss together lettuce, turkey and oranges. Pour dressing over turkey mixture and toss gently. Garnish with orange zest and serve immediately. Serves 4:
Per Serving: 202 Calories, 5 g Fat, 16 g Carbohydrate, 24 g Protein
4 cups 2 cups
3/4 lb
50 mL 125 mL
In a large fry pan over medium heat saut turkey, onion and garlic in oil 5 10 minutes until meat is no longer pink. Add oregano, mint, rosemary, thyme, salt and pepper. Remove turkey mixture from fry pan and set aside. Add remaining oil and saut eggplant and green pepper, add the lemon juice and cook 4 5 minutes or until vegetables are tender crisp. Combine turkey mixture with vegetable mixture in fry pan. Stir in sugar and tomato. Cook for another 4 5 minutes or until heated through. To serve, top with Feta cheese and garnish with olives. Accompany this dish with rice, pita bread and Tzatziki dip if desired. Serves 4:
Per Serving: 382 Calories, 21 g Fat, 24 g Carbohydrate, 26 g Protein
1 lb 1 tbsp 1 2 tbsp
1/4 tsp
In a large non-stick fry-pan over medium heat, saut turkey in oil for approximately 4 minutes per side or until turkey is golden brown and no longer pink in center. In medium bowl combine artichoke juice, vinegar, oregano, basil, thyme, red pepper flakes and garlic. Add salt and pepper to taste. Fold turkey and artichokes into mixture. Cover and refrigerate overnight. Serving: Divide mixture into six appetizer portions. Divide tomatoes, olives and cheese and sprinkle evenly over top. Serves 6:
Combine water, lemon juice, honey, soy sauce, ginger, pepper flakes and garlic. Dissolve cornstarch in mixture and set aside. Heat oil over high heat in wok or large frypan. Add onion, carrots and broccoli. Stir-fry for 2 3 minutes. Add mushrooms and water chestnuts, stir-fry approximately two more minutes or until vegetables are tender crisp. Remove from pan. Reduce heat to medium-high and stir-fry turkey until lightly browned and meat is no longer pink, approximately 3 5 minutes. Add sauce and cook, stirring constantly until thickened and translucent. Return vegetables to the pan, heat through. Serve over brown rice or noodles. Serves 4:
Per Serving: 296 Calories, 5 g Fat, 30 g Carbohydrate, 34 g Protein
5 tbsp 1 tsp
1/2 tsp 1/4 cup 1/2 cup 1/4 cup
In a medium bowl combine turkey, spinach, bread crumbs, onion, salt, pepper and 50 mL (4 tbsp) Dijon mustard. In a 23 cm (9 inch) greased baking dish, shape mixture into loaf approximately 15 x 10 cm (6 x 4 inch). Bake at 180C (350F) 50 to 60 minutes until turkey is no longer pink in center. Remove from oven and spread remaining 15 mL (1 tbsp) Dijon mustard over top of loaf and sprinkle with red pepper and Mozzarella and Parmesan cheeses. Return to oven and bake for an additional 4 5 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before serving. Serves 4:
Per Serving: 336 Calories, 17 g Fat, 15 g Carbohydrate, 30 g Protein
Cook pasta according to package directions and set aside. In medium non-stick fry pan, over medium-high heat, saut onion, celery, carrots and garlic in margarine 4 5 minutes or until vegetables are tender crisp. Add mushrooms and saut 2 minutes. Remove from heat. In medium bowl blend cream cheese, tomatoes, paprika, salt, chili powder, cumin and cayenne pepper. Fold in vegetable mixture, pasta and turkey. Pour mixture into greased 23 cm (9 inch) baking dish. Sprinkle Parmesan cheese over top and bake at 160C (325F) 30 minutes or until bubbly. Serves 4:
Per Serving: 565 Calories, 18 g Fat, 50 g Carbohydrate, 51 g Protein
2 cups
1/4 cup
WEIGHT
3.5 4.5 kg (8 10 lbs) 4.5 5.5 kg (10 12 lbs) 5.5 7 kg (12 16 lbs)
UN-STUFFED TURKEY
1 1/4 2 hours 1 1/2 2 1/4 hours 2 2 3/4 hours
TERIYAKI MARINADE
50 mL 50 mL 15 mL 10 mL 1 clove soy sauce sherry, apple juice or water finely chopped ginger root brown sugar garlic, minced
1/4 cup 1/4 cup
TURKEY FACT:
Turkey is not only one of the leanest cuts of meat, its also an excellent source of protein and niacin, and a good source of phosphorous, all factors in maintaining good health. Turkey is naturally low in cholesterol and sodium. Turkey is very lean and will dry out if overcooked. Use moderate heat and cook only until the pink disappears and the juices run clear. Turkey breast meat has only 1.6 g fat, 106 calories and 23 g protein per 100 g serving.
SOURCE: Inovatech Labs, Abbotsford, BC 1995
Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey and marinate in the refrigerator for 2 hours or overnight. Makes 125 mL (1/2 cup)
Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey and marinate in the refrigerator for 2 hours or overnight. Makes 250 mL (1 cup)
THAI MARINADE
125 mL 50 mL 25 mL 25 mL each, peanut butter and water each, soy sauce & lemon juice brown sugar green onions, chopped Few drops Tabasco
Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey and marinate in the refrigerator for 2 hours or overnight. Makes 425 mL (1 3/4 cups)
Ground Turkey Breast Premium Ground Turkey Regular Ground Turkey Extra Lean Ground Beef Ground Chicken Lean Ground Beef Medium Ground Beef Regular Ground Beef
1/2 cup
Per 100 g (31/2 oz) serving. SOURCE: Inovatech Labs, Abbotsford, BC 1995; Beef Information Centre
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ALBERTA TURKEY PRODUCERS
Alberta Turkey Producers 4828 - 89 Street Edmonton, Alberta T6E 5K1 Telephone: (780) 465-5755 Fax: (780) 465-5528 E-mail: info@abturkey.ab.ca Web Site: www.abturkey.ab.ca