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Turkey Breasts with Plums   HT  MC    25mins plus marinating

Serves      Hot   Poultry  Fruit  Alcohol  Main Course  Eggless

 

Ingredients

450g/1lb Turkey Breasts

90ml/3fl.oz. Unsweetened Apple Juice

3 tbsp Soy Sauce

3 tbsp Dry Sherry

1 Garlic Clove, crushed

1 teasp Fresh Thyme Leaves

25g/1oz Butter

1 tbsp Olive Oil

225g/8oz Plums, halved and stoned

Black Pepper

 

Instructions

 

1. Skin the breasts then cut horizontally into 5cm/2inch slices. Beat the slices with a rolling pin or meat mallet to flatten them.

 

2. In a large bowl, mix together the apple juice, soy sauce, sherry, garlic and thyme. Add the turkey slices and mix well to thoroughly coat. Cover and refrigerate for 3 hours.

 

3. Remove the turkey slices and reserve the marinade. Heat the butter and oil in a frying pan, add the turkey slices and brown quickly on all sides.

 

4. Add the plum halves, pepper and reserved marinade, cover and simmer over a low heat for 15 minutes, stirring from time to time. Serve immediately.

 

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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