![]() ![]() ![]() If you want to use frozen steaks, you will have to defrost them beforehand. Turkey breast steaks: You can buy pre-cut steaks, or use a sharp knife to slice a turkey breast into steaks. In the UK, they are available all year around, but in the US and Australia they are more commonly found from October to December, around the holiday season. You can buy turkey breast strips in most supermarkets. You can season them with traditional flavors, ![]() Because they are so thin, they cook within a few minutes, which makes them a quick alternative to cooking a whole turkey breast. The steaks can be cooked in a frying pan or skillet, or in an oven, air fryer, BBQ or other appliance. They look similar to a thin chicken breast, or exactly how you would expect a steak to look like. The temperature will continue to rise an additional 5☏ and the remaining juices will settle, resulting in tender, flavorful turkey.Turkey steaks are boneless turkey breasts which are cut into ½-inch steaks. A thick turkey steak may be removed from the pan, covered, and allowed to rest for a few minutes. A meat thermometer should be used to check the internal temperature. Turkey pieces should be cooked until the internal temperature reaches a minimum of 170☏ to ensure that harmful bacteria have been destroyed. Leaving the meat in one position in the pan for too long may cause the exterior of the meat to become burned and overdone before the interior is cooked to the proper doneness. Unlike sautéing, the turkey pieces can be turned more than once because the pieces are larger and require a longer cooking time. A tongs is the best utensil to use for turning the turkey pieces in the pan. If the oil does not sizzle, it is an indication that the pan and oil are not hot enough.ĭo not use a fork to turn the pieces because piercing the turkey allows juices to escape. The oil should sizzle when the meat hits the pan. The turkey pieces are placed into a hot skillet containing heated oil. The turkey pieces should be patted dry with paper towels to remove excess moisture. Smaller pieces such as the wing parts may be fried whole. If the pan is crowded, the turkey will steam more than it will brown.īecause of the size of a turkey, individual sections such as the breast or leg are usually cut down into smaller pieces to make them easier to handle and to allow the pieces to cook faster, but they should still be larger than the thin cutlets used when sautéing. Make sure the pan is of adequate size so that there is plenty of room to brown the turkey. A large, well-seasoned, cast-iron skillet works well or a heavy nonstick pan may be used. The skillet should have a heavy bottom so that heat will be conducted more easily. Rather than sautéed in order to cook the meat to the proper doneness. ![]() Large turkey pieces, such as those pictured, should be pan-fried This is followed by a longer cooking period over somewhat lower heat (medium to medium-high depending on the thickness of the meat) in order to cook the turkey to the proper doneness. High heat is used to sear the turkey pieces in order to brown the surface and seal in the natural juices. Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. ![]()
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