Turkey Cutlets With Rosemary And Shallots Recipes

Steps:

• One at a time, place turkey cutlets between two sheets plastic wrap. Using a meat mallet or heavy skillet, pound cutlets to a 1/4-inch thickness. In a large skillet, heat 1 tablespoon oil over medium-high. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes per side (add up to 1 tablespoon oil if needed, reducing heat to medium if skillet becomes too dark). Transfer turkey to a plate.
• Add 1 tablespoon oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper.

Steps:

• Heat the oven to 350 degrees.
• Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
• Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
• Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
• Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
• Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

Steps:

• In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Steps:

• In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.

Steps:

• Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
• Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
• Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
• Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
• Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.

Steps:

• Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
• Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
• Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
• Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.

Steps:

• Preheat grill to high.
• Sprinkle turkey pieces with salt and pepper.
• Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
• Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
• Add chicken broth and stir. Cook about 1 minute over relatively high heat.
• Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.

Steps:

• Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
• Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.