Best Turkey Cutlets With Orange Sauce Recipes

TURKEY A L'ORANGE

Steps:

• From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
• In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
• Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
• Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
• Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.

TURKEY CUTLETS WITH ORANGE SAUCE

Steps:

• Coat cutlets with flour and shake off excess.
• Heat vegetable oil until hot; add cutlets.
• Brown for 2 minute on each side; remove and set aside.
• Reduce heat, add white part of onions and garlic and saute for 2 minute.
• Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
• Stir in sesame oil, add salt and pepper to taste.
• Return turkey and accumulated juices to skillet. Simmer until turkey is heated through, 10-12 minute.
• Serve with rice or corn bread dressing.

SLOW COOKER CRANBERRY TURKEY BREAST

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

SAUTEED TURKEY CUTLETS WITH CRANBERRY ORANGE GLAZE

Steps:

• In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.
• While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the zest and keep the glaze warm.
• In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze.

TURKEY CUTLETS WITH ORANGES AND CORIANDER

Steps:

• Pat turkey cutlets dry with paper towels. Season generously with coriander, salt and pepper; dust lightly with flour. Melt butter in heavy large skillet over high heat. Working in batches, add turkey cutlets to skillet and sauté until cooked through, about 1 minute per side. Transfer turkey cutlets to platter after each batch is cooked and cover with foil to keep warm. Add orange slices and green onions to skillet and sauté until just heated through, about 2 minutes. Using slotted spoon, arrange oranges and onions atop turkey cutlets. Add broth and orange juice to skillet and boil until reduced to sauce consistency, about 6 minutes. Season sauce with salt and pepper; pour over turkey cutlets. Garnish with cilantro, if desired.

PAN-SEARED TURKEY CUTLETS WITH ASIAN-INSPIRED ORANGE SAUCE

Steps:

• Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Allow to dry marinate at room temperature for up to 20 minutes.
• Place a large skillet over medium-high heat and add olive oil.
• While skillet and oil are heating up, combine sauce ingredients. In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch. Set aside.
• When olive oil is glistening hot and fragrant, add turkey cutlets. Sear for 5-7 minutes on each side or until cooked through. Remove to a serving plate and cover to keep warm.
• Pour sauce into the skillet. With a wooden spoon (as not to scratch the skillet), stir sauce, scraping up any browned bits from the surface of the skillet. The sauce will begin to thicken. Once it reaches a gravy-like consistency, remove from heat.
• Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
• If desired, garnish with sliced scallions.

CINNAMON ORANGE TURKEY SCALOPPINI

Steps:

• Combine the cinnamon, and garlic with a little salt and pepper; rub over both sides of the turkey cutlets.
• Heat oil in a large skillet over medium-high heat. Add the seasoned cutlets, and fry for 2 to 3 minutes on each side, until nicely browned on the outside, but not fully cooked. Remove from the pan and set aside; keep warm.
• Pour the orange juice and lemon juice into the pan, stirring in any bits of food that are stuck to the pan. Bring to a boil, and return the turkey to the pan. Reduce heat to medium, and cook until liquid has reduced by half, 10 to 15 minutes. Serve cutlets with sauce spooned over.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

Steps:

• Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
• Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
• To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

TURKEY WITH ANCHO-ORANGE SAUCE

Steps:

• Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
• Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
• Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.