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Turkey Breasts with Plums   HT  MC    25mins plus marinating

Serves      Hot   Poultry  Fruit  Alcohol  Main Course  Eggless



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




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.




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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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