Orange Ginger Turkey Cutlets Recipes

PAN-SEARED TURKEY CUTLETS WITH ASIAN-INSPIRED ORANGE SAUCE

Steps:

• Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Allow to dry marinate at room temperature for up to 20 minutes.
• Place a large skillet over medium-high heat and add olive oil.
• While skillet and oil are heating up, combine sauce ingredients. In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch. Set aside.
• When olive oil is glistening hot and fragrant, add turkey cutlets. Sear for 5-7 minutes on each side or until cooked through. Remove to a serving plate and cover to keep warm.
• Pour sauce into the skillet. With a wooden spoon (as not to scratch the skillet), stir sauce, scraping up any browned bits from the surface of the skillet. The sauce will begin to thicken. Once it reaches a gravy-like consistency, remove from heat.
• Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
• If desired, garnish with sliced scallions.

ORANGE- AND GINGER-GLAZED TURKEY TENDERLOINS

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook turkey in oil about 5 minutes or until brown on one side; turn turkey.
• Stir in remaining ingredients; reduce heat to low.
• Cover and simmer 15 to 20 minutes, stirring occasionally, until sauce is thickened and juice of turkey is no longer pink when center of thickest piece is cut. Cut turkey into thin slices. Spoon sauce over turkey.

TURKEY A L'ORANGE

Steps:

• From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
• In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
• Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
• Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
• Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.

CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS

Steps:

• Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.

ORANGE-GINGER TURKEY CUTLETS

Steps:

• * Marinating Time: 30 to 60 minutes Cooking Time: 16 to 18 minutes Power: 100% (700 watts) 50% (350 watts) In a shallow 2-quart microwavable dish, mix 1/3 cup water, orange juice concentrate, soy sauce, bouillon granules, garlic and ginger until blended. Add turkey slices turn to coat. Cover and refrigerate for 30 to 60 minutes.Meanwhile, in a 4-cup microwavable measuring cup or bowl, place carrots, celery, green onion pieces and 3 tablespoons of the water. Cover with plastic wrap, turning one edge back. Microwave at 100% power (700 watts) for 6 to 7 minutes or until vegetables are wilted, stirring after 3 minutes. Uncover and set aside.In a small bowl, mix remaining 3 tablespoons water and cornstarch until smooth set aside.Fold any thinner edges of turkey under for even thickness. Arrange in marinade with thickest portions toward outer edge. Cover with waxed paper. Microwave at #100% power for 3 minutes. Turn turkey slices over and rearrange. Re-cover. Reduce power and microwave at 50% power (350 watts) for 5 minutes or until no longer pink in thickest portions and juices run clear, rotating dish one-half turn after 3 minutes. Transfer meat to a platter, cover with foil and keep warm.Pour turkey juices into vegetables. Stir in cornstarch mixture. Microwave, uncovered, at 100% power for 2 to 3 minutes or until mixture comes to a boil and is slightly thickened, stirring several times. Pour over turkey. Garnish with green onion tops.