How to Cook a Turkey
November silently sneaks up on everyone, catching our sense by surprise. It's the time of year when the turkeys are in the oven, filling the air with the fragrance of anticipation, and the warm embraces of family either close or far away. Conversation and companionship transform a home into a warm haven, with peace and love all around. It is a time to cherish and give praise to all that we have, with complete contentment.
Now that the mood is set, I will let you in on a little secret: Most of us dread cooking turkey, or perhaps most of us don't know how to cook one. Or maybe I should say that most of the people I know overcook a turkey, and therefore, rarely eat the bird. Enough said?
We have all heard that poultry is low in fat, good for you and relatively inexpensive. Well be that as it may, who said you could only have turkey on Thanksgiving. There are some delicious and healthy ways to cook turkey. When properly cooked, is so tender that it will fall off your fork. For this next recipe, let's think outside of the box. We are going to make a Cold Poached Turkey with Curry sauce. Its divine. This will make 6 servings for you and your guests to enjoy for a light lunch; the good news is that it only has 175 Calories per serving.
Things you will need are;
Ingredients:
- Turkey Tenderloins (about 1/1/2 pounds.)
- Lemon juice (2 tablespoons of lemon juice.)
- 2 teaspoons of chicken broth or chicken bouillon cubes.
- Crushed Red Pepper 1/8 teaspoon.
- 1 onion (chopped small into fourths.)
- 1 clove of garlic (I use more but I love garlic.)
- Leaf lettuce (you will use the lettuce for your delicious presentation.)
Cooking your turkey
This meal shouldn't take longer than 30 to 45 minutes to prepare.
Place your turkey tenderloins, lemon juice, broth, red pepper, onion and garlic in a Dutch Oven (these are nice full pots used for slow cooking roasts, stews, or casseroles.)
Add just enough water to cover the turkey. (Approximately 2-1/2 to 3 cups of water.) Heat until it boils and then reduce the heat. Cover and simmer for about 30 to 40 minutes more, or until the juices run clear. Now take the whole pot and place it in your refrigerator until it cools down. Now prepare the Curry sauce.
Curry Sauce
- 1- Cup plain yogurt
- 1- tablespoon of chutney
- 2- teaspoons of chopped fresh cilantro
- 1-teaspoon curry powder
- Dash of ground pepper (I say use the thick black pepper, the ones they use at the restaurants in those wooden crushers for your salad or steaks.)
Mix all the ingredients until creamy and smooth. Some people like to try a little more chutney or maybe less cilantro, whatever your taste buds tell you. That's the secret to a good cook.
You will need an oblong serving platter to place your red leaf lettuce on. Place each leaf across the plate in order to cover the surface. Once you have done that, remove the turkey from the Dutch oven and slice the turkey diagonally across the grain into 1/4-inch slices. Arrange the turkey into two rows of overlapping slices on the serving platter. Spoon some Curry sauce evenly over the turkey slices. Serve with the remaining Curry Sauce. You can add some wedges of fruit or fresh carrots around the platter when you serve this feast.
