Turkey Tenders With Tomato Orange Caper Compote Recipes

TURKEY CUTLETS WITH TOMATO-CAPER SAUCE

Steps:

• In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
• Meanwhile dice tomatoes, thinly slice onion; set aside.
• On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
• In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
• Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
• To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.

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.

HAPPY ORANGE TURKEY

Steps:

• Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

TURKEY PICCATA WITH CAPERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

TURKEY TENDERS WITH TOMATO-ORANGE-CAPER COMPOTE

Steps:

• Combine mustard and garlic in large bowl. Add turkey and turn to coat. Let stand approximately 45 minutes or less
• Combine next 6 ingredients in medium bowl. Season to taste with salt and pepper.;(Can be prepared up to 2 hours ahead. Cover.)
• Preheat oven to 450°F. Line baking sheet with foil. Transfer turkey to prepared baking sheet. Pat on all remaining mustard mixture. Bake until cooked through, about 20 minutes. Let stand 5 minutes. Cut into thin slices. Transfer to plates and top with tomato compote.