Thaiturkey Recipes

THAI-STYLE TURKEY BURGERS

Steps:

• Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties.
• Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

THAI TURKEY

Steps:

• In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.
• In a 10 inch skillet over high heat, warm the salad oil.
• Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.
• Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.
• Serve over cooked rice and garnish with more cilantro if you wish.

ROASTED THAI TURKEY

Steps:

• Make the paste by adding the garlic, cilantro stems and white pepper to a mortar and pestle, until a paste is formed, or add to a food processor. If using a food processor, you might need to add a few tablespoons of water to help blend it.
• Add the oyster sauce and brown sugar to the paste, and mix it all together.
• Remove the neck and giblet pouch from the turkey's cavity.
• This part is messy, so get ready. You are going to rub the marinade under the skin, but you don't want the skin to break, so be gentle.
• Find the area of the turkey, where the neck and breast meet, aka near where you just removed the giblet pouch.
• Add some paste to your hand.
• As shown in the pics in this post, pull the skin up just enough, so you can stick your hand under the skin, and rub the paste all over the turkey up to the narrow end of the breasts. If you come into skin that is stuck to the flesh, push gently with your fingers, and it should unstick.
• Turn the turkey over, and slip your hand in again to add paste to the back of the turkey up to the tail end and into the legs as much as you can. No worries if you can't go too far into the legs. They will still get the soy sauce butter basting and taste amazing.
• Once you've added all the paste to the flesh, pull the skin over, so the flesh is covered up again.
• Wipe off any extra paste that might be on the outside of the skin.
• Either let paste marinate on the turkey overnight in the fridge (my preferred method so the flavor soaks in some and less to do the next day), or go ahead, and bake it right away (tastes great either way!).
• Preheat the oven to 450 degrees, and place the turkey breast-side up on a roasting rack pan.
• If the legs have a plastic clasp holding them together, keep it on (my turkeys always do). If not, tie the legs together with twine.
• Roast the turkey for 30 minutes uncovered to help it get crispy, brown and beautiful.
• Mix the butter and soy sauce together, and brush it all over the turkey.
• Lower the temperature to 375 degrees.
• Put a tent of greased aluminum foil over the turkey, and bake for another 3-4 hours or so, depending on the size of your turkey while brushing the butter and soy sauce every 15 minutes or so.
• Once a thermometer put in the thickest part of the breast measures 160 degrees, your turkey is done! I start checking the temperature at around 3 hours or sooner, just to see how it's going and how much longer it might need.
• Let the turkey rest about 30 minutes before carving. Enjoy!
• We like to serve it with our Spicy Thai Garlic Lime sauce! Sooo good!

THAI TURKEY STIR-FRY

Steps:

• Cook the rice noodles following pack instructions. Heat the oil in a non-stick pan and fry the turkey over a high heat for 2 mins. Add the beans, onion and garlic, and cook for a further 5 mins.
• Stir in the lime juice, chilli powder, fresh chilli and fish sauce, then cook for 3 mins more. Stir in the noodles and herbs, then toss everything together before serving.