Turmeric Turkey Breast Fillets
These turmeric turkey fillets are full of flavour from lots of spice and garlic. Super easy to make in your skillet, and can be served with sides of your choice.
Servings: 4 servings
Calories: 279kcal
Equipment
- Tupperware or zip-lock bag
- Skillet
Ingredients
- 8 mini turkey breast fillets or equivalent turkey breasts, cut into fillets
For the turmeric marinade
- 1 teaspoon turmeric
- 1 tablespoon ginger diced, adjust amount to preference
- ½ teaspoon sweet paprika
- 2 tablespoon apple juice
- 1 garlic clove minced or finely diced
- 1 tablespoon olive oil + more for frying the turkey
- pinch salt
- pinch black pepper optional
Instructions
- 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.
Notes
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- 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'.
Nutrition
Calories: 279kcal | Carbohydrates: 2g | Protein: 56g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 140mg | Sodium: 104mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg