Full of flavour, these turmeric turkey breast fillets are so delicious and packed with healthy ingredients. Enjoy with sides of your choice for an easy dinner all the family will love!
Quick and easy poultry recipes are always perfect for a busy weeknight dinner, and this turmeric turkey breast is no exception! It's packed with flavour from fragrant spices, and can easily be grilled on the BBQ for a summer meal too.
Why this recipe is so good
Packed with flavour. These turkey breast fillets are marinated in the best spice combination of turmeric, ginger and sweet paprika, giving a gentle hum of heat.
Anti inflammatory spice mix. The spices used for the marinade are known to have anti inflammatory properties, so are very healthy!
Versatile. Serve these spiced turkey fillets with salads in the summer, hot sides in the colder months, or make a tasty turkey sandwich!
All the ingredients, and their quantities, are in the recipe card below.
Some notes on a few of them:
- Turkey - I use mini fillets for this recipe, but you can also use turkey breast and cut into smaller pieces.
- Ginger - I like to use fresh ginger, but you can swap out for ground ginger if you don't have any to hand.
- Garlic - as with the ginger, using fresh is ideal, but garlic powder is a swap if required.
- Sweet paprika - this is the less hot variety of paprika and not smoked. It can usually be found in larger stores or if you have trouble, it's available online.
Swaps and substitutions
Dice turkey breast into fillets. If mini fillets aren't available where you are, you can easily dice turkey breast into 2-3 fillets. Cut lengthways for longer fillet pieces.
Swap sweet paprika for smoked paprika. If it works for you (likely not my low histamine readers) then using smoked paprika would be so flavourful. Reduce the quantity a little as it is quite pungent!
Add extra spice. For more ginger flavour, you can rub the turkey fillets in a small amount of ginger powder and turmeric before adding to the marinade.
Tupperware container or zip-lock bag - to marinate the turkey in.
Skillet - to fry the turkey breasts.
Meat thermometer - to check the internal temperature of the turkey.
Step by step instructions
Making this spiced turkey is so easy to do, and requires very little 'hands on' time. Just a bit of marinating time and a quick fry!
Finely dice (or mince) the garlic and ginger (image 1).
Combine all the ingredients for the marinade in a bowl or tupperware container, the garlic, ginger, turmeric, sweet paprika, apple juice, olive oil, salt and black pepper. Stir well to mix together (image 2).
Add the turkey breast fillets to your bowl or container and use a spoon (or your hands!) to coat them in the marinade (image 3). Cover and set aside in the fridge for at least an hour (low histamine readers see below).
Drizzle a little olive oil in your skillet, then at a medium heat fry the turkey fillets for 4-5 minutes each side (cook time will vary depending upon the size of the fillets) (image 4). Use tongs to turn, and ensure that the turkey is white throughout and has an internal temperature of 165F at its deepest part.
Then serve with sides of your choice and enjoy!
Recipe tips and notes
- Cut fillets to an even size. If you are cutting turkey breast into fillets, make them a roughly even size so they have a similar cook time.
- Adjust spice to preference. This isn't a 'hot' marinade as we aren't using curry powder or chilli, so if you like extra heat then I suggest a little more ginger and garlic.
- Ensure the turkey is thoroughly cooked. Using a meat thermometer is the easiest way to know if the turkey is cooked through. It should also be white meat throughout.
Frequently asked questions
Turkey fillets can be grilled on the BBQ. Oil the grate first, then use tongs to cook on the BBQ. They will likely take a little longer to cook on a BBQ rather than in a skillet.
Yes, adjust the amount of spice to taste preference.
Marinate turkey for at least an hour, or up to 12 hours.
A note on marinating time for my low histamine readers
My low histamine readers may wish to skip the marinating step if they are sensitive to histamine formation. Simply coat the turkey in the marinade and then cook right away.
What to serve with turkey fillets
- These turkey fillets are delicious served with hot sides such as my creamy potato cauliflower mash and honey roasted vegetables.
- For a summer option, salads such as my roasted vegetable pasta salad and kale apple slaw are lovely for outdoor BBQs and picnics.
More turkey recipes
Turmeric turkey breast fillets
- 8 mini turkey breast fillets or equivalent turkey breasts, cut into fillets
- If you are using turkey breast, slice into smaller fillet-sized pieces.
- Finely dice (or mince) the ginger and garlic.
- Combine all the ingredients for the marinade in a large bowl. Add the turkey fillets and stir so the marinade is coating them. Cover and place in the fridge for at least an hour (low histamine readers see the note below).
- Heat olive oil in a skillet and use tongs to add the turkey breast fillets. You may need to do in batches. Alternatively, they can be cooked on your BBQ. Fry the fillets for 4-5 minutes each side, or until they are browned, and have come to an internal temperature of 165F at their deepest point.
- If using turkey breast, cut into roughly similar sized fillets for a more even cook time.
- Adjust the amount of spice to taste preference. For extra heat you can add a touch of ginger powder also.
- Marinate for at least an hour, or longer if you have the time.
- My low histamine readers may wish to skip the marinating time, and cook straight away.
- To check they are thoroughly cooked, look for an internal temperature of 165F at the deepest part of the turkey fillets using a meat thermometer.
- garlic, which scores 1. There is a note, 'In small amounts, usually well tolerated after cooking'.
- ginger, which scores 1. There is a note 'small amounts are well tolerated'.
- black pepper, which scores 2. There is a note 'small amounts are tolerated'.