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Breast turkey, savoy cabbage, ginger, mustard seeds |

Salted, Vegetables and Fruits, Poultry

Slices of Quebec turkey marinated and roasted, served with savoy cabbage cooked with ginger and pickled mustard seeds.

Note

Make sure not to overcook the turkey as it is a very lean cut of meat, so overcooking will lead to a dry or chewy result.

Ingredients

Recipe for 12 Tapas

Turkey

600 Gr

Turkey breast

1 Unit(s)

Orange

0.50 Cup(s)

Soy sauce

Savoy cabbage

0.50 Unit(s)

Savoie cabbage

1 Unit(s)

Carrot

1 Unit(s)

Onion

3 Clove(s)

Garlic

1 Piece(s)

Fresh ginger

Pickled mustard

2 Tbsp

Mustard seeds

100 Ml

Rice vinegar

100 Ml

Water

Garnish

1 Handful(s)

Fresh cilantro

Preparation time: 45 min

Preheat your four at 400 °F

Preparation

Cut the turkey breast into cutlets, then into strips. Squeeze the orange and reserve the juice. Finely chop the cabbage and onion. Cut the carrot into thin julienne strips. Peel and chop the garlic and ginger. Chop the cilantro leaves.
Pickled mustard seeds

In a small saucepan, combine the water, rice vinegar, and mustard seeds. Bring to a boil and simmer for 5 minutes. When the liquid has almost completely evaporated, cover and let stand for 10 minutes before serving.
Turkey

Mix the soy sauce and orange juice. Pour this mixture over your turkey strips and marinate for about 30 minutes. Remove the excess marinade and drain. Brown the turkey in a preheated skillet with a drizzle of vegetable oil. If necessary, finish cooking in the oven. The turkey is ready when the meat thermometer reads 160°F.
Savoy cabbage

In a hot large skillet with oil, cook the carrots and onions. After 1 minute of cooking, add the cabbage and cook for another 2 minutes. Add the garlic and ginger. Season to taste before serving.
Plating

In your serving dish, place a bed of cabbage. Top the cabbage with the turkey slices and garnish with the pickled mustard and cilantro leaves.