The turmeric turkey is a simple yet surprising recipe, perfect for serving a tasty, light, and intensely colored main course.
Turkey meat, often considered bland, can actually turn into a dish rich in aroma and personality when paired with the right spices.
In this recipe, turmeric plays a crucial role, providing not only a delicate aromatic note but also a beautiful golden color to the dish.
I greatly appreciate turmeric and have learned over time to use it in various types of preparations, both meat and vegetable-based.
Besides its slightly warm and spicy flavor, it is also loved for its beneficial properties, which is why it is often included in healthy and balanced recipes.
Combined with turkey, it creates a perfect match, enhancing lean meat without weighing it down.
For the preparation of turmeric turkey, I chose turkey leg, a juicier part suitable for pan or stew cooking.
This cut allows for tender and flavorful meat that best absorbs the spice aromas.
Alternatively, if you prefer an even lighter version, you can also use turkey breast, paying attention to the cooking times to prevent it from drying out.
This recipe is perfect for a family lunch or a quick yet refined dinner, perhaps accompanied by a side of seasonal vegetables or simple basmati rice, which pairs beautifully with the aroma of turmeric.
Turmeric turkey is a versatile dish, easy to prepare, and suitable even for those following a healthy diet.
Follow the recipe step by step and create this turmeric turkey, a colorful, aromatic main course that can win over even those who usually turn their noses up at turkey meat.
About 450 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making Turmeric Turkey
- 2.2 lbs turkey leg
- to taste salt
- 1.25 cups flour
- tablespoons turmeric powder
- 4 tablespoons extra virgin olive oil
Preparation of Turmeric Turkey
First, take the turkey leg, remove the bone, and cut it into small but not too tiny pieces.
Coat the turkey pieces in flour and sift them in a colander.
Take a non-stick pan, add the extra virgin olive oil, heat it, and add the floured turkey, season with salt, and cook over medium heat for about 7 minutes, stirring occasionally.
Add the turmeric and mix well until the spice is absorbed, cover with a lid, and let cook, stirring occasionally.
Add a splash of water if during cooking you notice that the meat does not release liquids.
At the end of cooking, remove the lid and slightly reduce the cream, plate, and serve.
