When putting together a nabe style hot pot, I like to include lots of leafy greens like napa cabbage or spinach and quick to cook vegetables like winter melon and enoki mushrooms. Rice cakes and udon are also great additions. As the pot is served still simmering, and often continues to cook at the table, it’s important to eat the ingredients in order of cooking time. The turkey breast needs to be sliced thin, so it’s ready when the vegetables are. The best way to do that is to freeze the breast until it is firm, but not rock hard before slicing. As the nabe is enjoyed, more ingredients can be added, or rice and noodles in the remaining broth.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Miso Turkey Nabe

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 2

Ingredients

For the Broth:
• 4 dried shiitake mushrooms, soaked
• 4 cups water
• 1 1/4 tsp kombu (dried kelp), equals to a 2-inch square piece
• 4 dried shiitake mushrooms, soaked
• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp soy
• 2 tsp dashi powder
• 3 tbsp miso
For the nabe:
• 200 grams thinly sliced turkey breast
• 3-4 leaves of napa cabbage
• 1 cup Korean rice cakes
• 1 cup winter melon, sliced
• 3-4 baby bok choy
• 1/2 cup enoki mushrooms

Instructions

1. Over medium heat, add to a pot 4 cups of water, kombu, rehydrated shiitake mushrooms, sake, mirin, soy and dashi powder. Using a whisk or spoon and strainer, whisk the miso paste into the broth over the heat. Stir well.
2. Add in napa, rice cakes, winter melon, bok choy and enoki mushrooms, and bring the pot to a boil. Keep heat on simmer and add in thinly sliced turkey breast until cooked through. Serve pot immediately as is.
3. Optional: If serving with a tabletop stove, as the dish is enjoyed, more ingredients can be added and cooked at the table.

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For this simple recipe, we added protein by using slices of turkey deli meat. Any kind works, as well as pre-cooked turkey meat. The turkey adds a savoury flavour to the broth, while keeping the dish light. I always try to fit a healthy protein into our breakfast, which helps keep Alivia energized until snack time. I like my turkey deli meat cut into thin strips, while Stephen prefers his in whole slices. Everything comes together in under 15 minutes and is a lovely way to start the day.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca.

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Turkey Deli Macaroni Soup

Prep Time: 1 minute

Cook Time: 10 minutes

Total Time: 11 minutes

Serving Size: 3-4

Ingredients

• 2 liters of water
• 1 vegetable bouillon cube
• 1 tsp white pepper
• 1 cup frozen peas and chopped carrots
• 200g macaroni noodles
• 100g turkey deli slices
• 1 tsp sesame oil
• 1 tsp chili oil (optional)

Instructions

1. Fill a pot with 2 litres of water and bring to a boil. Add a bouillon cube to the pot, white pepper, then whisk to dissolve.
2. Add frozen peas, carrots, and macaroni to the pot. Cook the pasta by following the instructions on the packaging (8-12 mins).
3. Add the turkey deli slices, optional to chop into strips and serve into bowls.
4. Garnish with sesame oil and chili oil (optional).

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Stephen and I have used our FoodSaver® vacuum sealer for years now, and it’s one of our most useful kitchen devices. From sealing bulk groceries in the freezer to keeping spices fresh for the pantry, the FoodSaver® keeps food fresher for longer and without any freezer burn.

This recipe for Grilled Turkey Rice Noodle Bowls, inspired by the traditional Vietnamese dish, Heo Nuong Xa, is one of my favourites for the summer. Featuring grilled turkey breast, so there’s no need to heat up the kitchen, and served with cold noodles and lettuce, the dish is refreshing and satisfying. We usually marinate the turkey overnight, but using FoodSaver®’s Preserve and Marinate Containers, only a few minutes were needed to infuse the turkey full of flavour. The marinade has plenty of garlic, onions, fish sauce and brown sugar, which makes the turkey breast perfectly caramelized when grilled.

We like to cook enough turkey to assemble bowls for lunches during the week. With the FoodSaver® Cordless Handheld Vacuum Sealer and FoodSaver® Vacuum Seal Zipper bags, meal prep was made even easier with pre-packing the cooked turkey, and individual portions of cooked rice noodles and chopped lettuce. This helped keep our meals fresh even after days in the fridge. I liked how small and compact the handheld sealer was, powerful without taking up much counter space.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Grilled Turkey Rice Noodle Bowls

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 4

Ingredients

For the Turkey:
• 400g boneless, skinless turkey breast,
• 1 tsp baking soda
• 3 Tbsp chopped onion
• 4 cloves of garlic, minced
• 1/3 cup of brown sugar
• 1/3 cup of fish sauce
• 2 tbsp light soy sauce
• 1 tsp cornstarch
• 2 Tbsp canola oil
For the Nuoc Cham Sauce:
• 1 cup hot water
• 1/2 cup white sugar
• 1/2 cup lime juice
• 1/3 cup fish sauce
• 2 cloves of garlic, minced
For the Bowls:
• 500g rice noodles, thin
• 4 cups of lettuce, chopped
• 1 cup of cilantro, chopped
• 4-6 perilla leaf, chopped
• 1/2 cup quick pickled radishes (optional)
• 1/2 cup of nuoc cham (optional)

Instructions

1. Into a FoodSaver®’s Preserve and Marinate Containers, add sliced turkey breast, baking soda, chopped onion, minced garlic, brown sugar, fish sauce, soy sauce, cornstarch and canola oil. Set to Marinate Mode and seal using the FoodSaver® Cordless Handheld Vacuum Sealer. Let marinate for 12 minutes in the fridge.
2. While the turkey marinates, make the Nuoc Cham sauce by combining hot water, white sugar, lime juice, fish sauce and minced garlic in a jar. Shake to thoroughly mix and set aside.
3. Grill the turkey breast until the internal temperature reaches 165°F.
4. Cook the rice noodles according to packaging and run under cold water.
5. Slice the cooked turkey breast.
6. Assemble bowls with rice noodles, chopped lettuce and cooked turkey breast. Top with cilantro, perilla leaf, pickled radish and 1-2 tbsp of nuoc cham.

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Although Stephen BBQs all year round, he only starts smoking things once warmer weather arrives. Last year, we made smoked Turkey Legs regularly. This year, we started thinking, what else can we smoke? Stephen came up with this recipe for Smoked Turkey Cherry Burgers that was phenomenal, and we had all the ingredients handy in our freezer. The chunks of frozen cherries added sweetness to the turkey patty as well as texture and a slight tartness. We used a hickory wood to smoke the burgers and the ground turkey took on the smoke flavour wonderfully.

Ground turkey has become a grocery staple and we always have a pack fresh or frozen in our kitchen. The natural mild flavour of turkey takes on seasoning so well and makes it an incredibly versatile ingredient. I also like how lean ground turkey is, making it an easy and healthy choice for meals. Alivia loved these turkey burgers and extra patties are a great quick lunch option for her during the week to reheat.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Smoked Turkey Cherry Burgers

Prep Time: 5 minutes

Cook Time: 40 minutes

Yield: 4

Ingredients

• 1lb of ground turkey
• 2 tsp brown sugar
• 1/4 tsp paprika
• 1/2 tsp onion flake
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 clove of garlic, grated
• 10 cherries, chopped
• 1 tbsp mayonnaise (optional)
• 1/2 tbsp ketchup (optional)
• 1/2 tbsp sweet relish (optional)
• 4 burger buns
• 4 romaine lettuce leaves
• 1 tomato, sliced

Instructions

1. In a large mixing bowl, combine ground turkey, spices, garlic and cherries, then mix until fully incorporated.
2. Cut 4 parchment paper squares and place 1/4 of the burger mixture onto each sheet. Form into burger patties.
3. Place patties (on the parchment paper) on a sheet pan and chill for 15 minutes in the freezer to firm up.
4. While the patties are chilling, start the smoker/bbq and set to a temperature of 275°F. Soak a handful of wood chips and place either in a smoke box or directly on the charcoal.
5. When the smoker has hit the desired temperature and the patties are sufficiently chilled, place the patties in the smoker and smoke until the burgers reach an internal temperature of 165°F (~30mins). Continue to add wood chips every 10-15 minutes or if the smoke stops.
6. Optional, combine mayonnaise, ketchup and sweet relish to make a burger sauce
7. Assemble burger on buns with smoked turkey patty, lettuce leaves, slices of tomato and burger sauce (optional).

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When I was in elementary school, pizza pockets were my go-to after school snack. We always had a box in the freezer and I burned my tongue often on the cheesy, saucy treat. When Alivia first started eating pizza, we would deconstruct her slice, toppings in a pile next to squares of cut up crust. She’s only recently started to enjoy pizza as a complete entity, which made me excited to share the magic of a pizza pocket with her.

Stephen and I decided to try making our own pizza pockets using turkey breast deli meat and turkey pepperettes. The result, was delicious and Alivia’s proclaimed turkey pepperettes as her new favourite snack. The recipe makes 8 and I had planned to eat 1 or 2 but somehow ended up devouring 5 of them hot from the air fryer. By using pre-cooked turkey products, the pizza pockets were super simple and quick to make. Alivia loved helping out, even though more of the turkey pepperettes ended up in her belly than inside the dough. We used a simple pizza dough recipe but any store bought rising dough would work as well. With the flavour of the pepperettes and tomato sauce, no additional salt was needed. This was such a great way to use turkey deli meat and the fillings customizable to individual palates. The pizza pockets would be great to freeze for meal prep and reheat wonderfully in an air fryer for an instant, satisfying warm lunch (or afternoon snack…or two).

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Turkey Pizza Pockets

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8

Serving Size: 4-6

Ingredients

• ? 1 pizza dough crust
• ? 1/2 cup tomato sauce
• ? 1/2 cup turkey deli meat, chopped
• ? 2 turkey pepperettes, sliced
• ? 1/4 cup red onion, finely diced
• ? 1/4 cup green bell pepper, chopped
• ? 2 white mushrooms, sliced
• ? 1/2 cup shredded mozzarella cheese
• ? 1 tbsp olive oil
• ? 1 tsp dried oregano
• ? 1 tsp dried basil

Instructions

1. Cut pizza dough into 8 equal parts. Roll each piece of dough into a ball and roll out into a wide oval shape.
2. Spread a spoonful (approx 1 tbsp) of tomato sauce in the centre of the dough, top with chopped turkey deli meat, turkey pepperettes, red onion, bell pepper, mushrooms, shredded cheese.
3. Fold the dough over the filling in half and crimp the folded sides together using a fork. Be sure to fully close the edge to avoid leaks of sauce and melted cheese.
4. Brush the top of each pizza pocket with olive oil and sprinkle a mix of dried oregano and dried basil.
5. Cook the pizza pockets in an air fryer at 380°F for 8-10 minutes, until golden brown and dough is fully cooked.

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In our household, I fondly refer to the months from October to February as Celebration Season. The holidays begin with Thanksgiving in October, followed by Stephen’s birthday, then mine in November, Christmas, Lunar New Year and wrap up at the end of February with Alivia’s birthday. Lunar New Year has always been one of my favourite holidays of the year. My family immigrated to Canada from China when I was 5 years old and celebrating new year was one way I felt connected to all of my relatives back home. Every year, we called my grandmothers and I awkwardly wished them good fortune in Mandarin before getting my red pockets. Once the Internet was a thing, my family would wake up early and watch the live stream of the New Year’s Eve variety show, always hoping it landed on a non work/school day. As I grew older and my parents more settled in their Canadian careers, they were able to take the day off and we would spend the day watching TV, making dumplings and playing card games.

Since marrying Stephen, whose family is from Hong Kong, we’ve incorporated his family’s traditional dishes into our New Year’s menu as well. His mom makes trays of turnip cake and nian gao for us and his dad fills the new year candy box with candied coconut, lotus root, winter melon and more.

This year, we tried our hand at making gok jai, a deep fried dumpling, that’s a traditional Cantonese New Year dish. The dumpling is made from a glutinous rice flour wrapper and can have a sweet or savoury filling. We went the savoury route using turkey breast and shiitake mushrooms. The lean turkey was delicious with the filling seasoning and paired nicely with the heavier dumpling wrapper. Each dumpling just needs a dime sized ball of filling as the glutinous rice flour is seasoned and puffs up when fried. For a healthier option to deep frying, we also cooked a batch of dumplings in the air fryer. The wrappers didn’t puff up as much, but still delicious and a great alternative. Using the air fryer is also much safer without having to worry about hot oil. As the dumplings cook, the air inside expands and the dumpling can spring a leak leading to oil splatter, so a splatter guard is key.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Turkey Gok Jai

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12-14

Serving Size: 2-4

Ingredients

• Filling:
• 100g minced turkey
• 1/4 cup water
• 1/4 tsp 5 spice powder
• 1 tsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/4 tsp ground white pepper
• 1/4 tsp salt
• 1 clove of garlic, minced fine/grated
• 2 dried shiitake mushroom, rehydrated and finely diced
• ½ tbsp canola oil for cooking
• Pastry:
• 1/3 cup wheat starch
• 1 cup glutinous rice flour
• 1/3 cup boiling water
• 1/6 cup sugar
• 3/8 cup water

Instructions

Filling:
1. In a bowl combine water, 5 spice, cornstarch, oyster sauce, soy sauce, sugar, sesame oil,ground white pepper, and salt. Mix well making sure there are no cornstarch lumps and set aside.
2. In a wok add a 1/2 tbsp of oil and sauté minced turkey, garlic, and shiitake mushrooms until turkey is cooked through.
3. Pour previously combined wet ingredients into the wok. Bring to a boil and wait for the sauce to thicken. Set filling aside.
Pastry:
4. In a large bowl, mix the wheat starch with boiling water until it forms a dough.
5. Add in the glutinous rice flour and sugar then slowly add the room temperature water and mix until the dough comes together. The dough will be hot from the boiling water so use chopsticks to stir together until it is cool enough to touch. Once cool, continue to hand knead the dough. The dough should be soft and malleable, not crumbly, too wet or sticky.
Assembly:
6. Pinch off a golf sized ball of dough and roll into a sphere between the palms of your hands. Flatten the sphere on one palm using the ball of the thumb of the other hand to create a flat wrapper of even thickness.
7. Place a dime sized mound of filling in the middle of the wrapper (without much sauce). Fold the wrapper in half over the filling. Using your thumb, fold over and pinch the edge of the wrapper creating a scalloped pattern. Keep in mind that the dough will have no stretch (there's no gluten in rice flour), so it is important to not overfill the dumpling.
Deep Fry:
8. Fill a wok with hot oil, and heat the oil to 300°F. Add dumplings slowly and fry until golden brown, about 10-15 mins.
Air Fry:
9. To air fry the dumplings, place inside the basket in a single layer, brush with oil, and cook at 320°F for 20 minutes. Flip the dumplings, brush with oil and continue cooking for another 10-15 minutes.

Notes

Tips: If deep frying, use a splatter guard!

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The holidays this year will be different from what we’re used to. Smaller, more intimate but no less festive. Our tree is up, my Christmas playlist has been on repeat since December 1st and we’ve already built two giant snowmen. While Stephen and I won’t be hosting any social gatherings this year, we are still taking time off work to recharge, hopefully relax and spend time away disconnected from work. For us, the definition of relaxing is playing video games or watching a movie once Alivia’s in bed with a bowl of snacks. And when it comes to snacks, nothing beats corn chips and a good cheese dip.

Two years ago, we attended a wedding in Virginia that served the best queso I’ve ever tasted. I ate more cheese that night than my entree and I’ve been dreaming of it ever since. We finally tried making our own version with this recipe for queso inspired Turkey Cheese Dip and it is the perfect movie snack. Also great as a holiday meal appetizer or afternoon grazing dish. The turkey kielbasa adds a nice smokiness to the dip and the turkey bacon a light crunch. This recipe also smelled amazing while it was simmering in our slow cooker.

This was our first time cooking with turkey kielbasa and I really enjoyed its flavour as well as how easy it was to cook with. We were able to add a lot of savoury, rich flavour with just one ingredient. The turkey bacon was also a nice light addition for texture

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Turkey Cheese Dip

Prep Time: 5 minutes

Cook Time: 2 hours

Ingredients

• 5 strips of turkey bacon
• 1 medium onion, diced
• 125 grams turkey kielbasa, diced
• 16 ounces Velveeta cheese
• 1 cup of milk
• 2 tsps smoked paprika
• 1 tbsp chili powder
• 1 tsp garlic powder
• 2 tsp ground cumin
• 2-3 tbsp chopped cilantro
• Salt & pepper to taste

Instructions

1. Cook the turkey bacon following the package instructions until crisp.
2. While turkey bacon is cooking, dice the onion and turkey sausage into small 1/2 cm cubes. Dice Velveeta cheese into 2 cm inch cubes.
3. In a pan, sauté the onions and turkey kielbasa together until onions are softened.
4. Add cooked onions, turkey kielbasa, Velveeta cheese, milk, smoked paprika, chili powder, garlic powder and ground cumin into a slow cooker and set to low for 2hrs or high for 1 hour. Stir occasionally.
5. Garnish with chopped cilantro, salt and pepper to taste and chopped turkey bacon. Serve with unsalted corn chips.

Notes

Tips: Several of the ingredients in the recipe have salt already added, additional salt may not be needed.

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This recipe for 3 Cup Turkey is our take on a traditional Chinese dish. The 3 cups refer to the 3 main flavour ingredients in the recipe: soy sauce, Shaoxing cooking wine and sesame oil in equal parts. We don’t use 3 cups of each, but it’s believed the original recipe did call for that amount. This dish is so easy to make, perfect to cook in a large batch and works with both dark and white turkey meat. We happened to have a turkey breast in our freezer, so that was what we used. The meat turned out tender and juicy, perfect on rice or noodles. Daikon or potatoes would also be great vegetable options in this recipe.

My favourite part of this recipe is how quickly dinner comes together, just 30 minutes from fridge to bowl, one pot, with plenty of leftovers to enjoy. Alivia was a huge fan both at dinner and the day after for lunch. The lean turkey breast is a delicious healthy option and a pantry staple for us at this point.

For more recipes featuring turkey from Turkey Celebration Cake to a Classic Roast, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Three Cup Turkey

Prep Time: 5 minutes

Cook Time: 20 minutes

Serving Size: 4-5

Ingredients

• ? 1.5 lbs of turkey breast
• 1.5 cups of carrots, chopped
• 1 tbsp canola oil
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp sesame oil
• 2 tbsp Shaoxing cooking wine
• 5 cloves of garlic
• 5-6 slices of ginger
• 1 1/2 cups of water (enough to cover the turkey)
• 1 tbsp cornstarch (optional)
• A handful of Holy Basil leaves (or Thai Basil)

Instructions

1. Cut turkey breast into 1 inch cubes and cut carrots into 1/2 inch thick discs.
2. Heat a crock pot until hot and add 1 tbsp of canola oil. Sear the turkey breast until just brown.
3. Add light soy sauce, dark soy sauce, sesame oil, Shaoxing cooking wine, garlic, ginger and enough water to cover the turkey.
4. Bring the pot to a boil and then reduce heat and simmer for 20 minutes.
5. Remove the lid and continue to simmer, letting the sauce reduce.
6. Optional: once the sauce is reduced, create a slurry with the cornstarch and water, add slurry to the pot to thicken the sauce.
7. Add basil leaves to the pot and serve.

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Stephen and I started exploring the freezer section of our local Asian grocery store for their pre-made dimsum options with mixed results. We decided to try making a few staple dishes ourselves, starting with siu mai. I’ve made wontons since I was a kid so how hard could it be? After lots of research, videos watched and a couple of practice rounds, I was really happy with the result of this Turkey siu mai recipe. The ground turkey paired wonderfully with the flavours of the shitake mushrooms. Once steamed, the siu mai were super juicy and tender even with a lean protein like turkey. With my failed attempts, when the wonton wrapper did not stay folded around the turkey filling, I had broth leaking everywhere.

For me, the trick to folding the Siu Mai was to use an angled spatula to handle the filling and to take my time with the pleats. Once they’re folded, the siu mai only takes 8 minutes to steam and they’re perfect for freezing uncooked. This makes them great for meal prep! Also, since they’re cooked by steaming, so there’s no additional oil. Super easy, convenient and delicious.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Turkey Siu Mai

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 2-3

Ingredients

• 1-2 dried shiitake mushrooms, soaked in water overnight
• 1 tbsp of the white part of green onions, minced
• 1/2 lb extra lean ground turkey
• 1/2 tsp salt
• 1-1/4 tsp sugar
• 1/2 tsp light soy sauce
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 3/4 tbsp Shaoxing cooking wine
• 12-18 yellow wonton wrappers
• 1 tbsp of water
• 50g tobiko, capelin fish roe (optional)

Instructions

1. Dice the soaked shiitake mushrooms and mince the green onion whites into 1mm slices.
2. Combine the ground turkey, diced shiitake mushrooms, minced green onions, salt, sugar, light soy sauce, cornstarch, sesame oil and Shaoxing cooking wine into a large mixing bowl. Using a fork, thoroughly mix the filling until it becomes incorporated and a thick paste like consistency.
3. To fold, form a circle with the tip of your thumb and pointer or middle finger. Place the wonton wrapper over the middle of the circle, overhanging your fingers.
4. Using a spoon or angled spatula, place a disc of filling in the middle of the wrapper, over the hole made by your fingers, and push down gently. The wonton wrapper will naturally create folds around the filling. Add more filling to the centre of the wrapper and push down gently until the filling reaches the edges of the wonton wrapper. If you're using square wonton wrappers, you will have triangular pieces of wrapper sticking up once your siu mai is stuffed. Using water as glue, you can fold down those pieces on the outside to create a clean edge around each siu mai.
5. Place the folded siu mai into a steamer lined with parchment paper, keeping them separate from each other and the sides of the steamer.
6. Optional: garnish each siu mai with a pinch of tobiko.
7. Steam for 8-10 minutes, until the internal temperature reaches 165°F.
8. Optional: serve with soy sauce for dipping, Chinese vinegar and chili oil.

Notes

Use an angled spatula to handle the filling easier.
While filling the siu mai, I use my pinky to brace the bottom of the siu mai being formed by closing that finger to my palm. Using your ring finger would also work.
To keep the wonton wrappers moist while folding cover them with a damp towel.
When steaming, make sure the siu mai are not touching each other or the walls of the steamer to prevent sticking.

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At the beginning of April, we ordered a whole turkey and converted it into more manageable portions for meals. We smoked the legs and plan to turn the breasts in a turkey pot pie, the bones into a soup (possibly ramen) and the thighs became delicious Turkey Karaage with a simple sweet and sour sauce. This has helped us reduce the number of grocery trips needed and we’ve also figured out a routine with a few local grocery delivery options. I like having turkey in our freezer as a lean protein option for dinner that takes on seasoning so well and is incredibly versatile.

Our usual sweet and sour recipe includes a couple of spices but the true key ingredients are ketchup and vinegar. So for this recipe we’ve kept it simple, but no less delicious, with pantry staples. The turkey karaage turned out so crispy, lightly battered, very flavourful and was a hit with Alivia as well. We chose to serve the turkey and sauce separate to ensure max crispiness but the two could easily be served mixed together as well.

For other delicious recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Sweet & Sour Turkey Karaage

Prep Time: 5 minutes

Cook Time: 15 minutes

Serving Size: 2-3

Ingredients

• 1 tbsp canola oil
• 3 slices of ginger
• 1/4 cup of ketchup
• 3/4 cup of white vinegar
• 1/4 cup of sugar
• 1 lb of deboned turkey thighs
• 1 egg
• 3/4 cup of water
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup of all purpose flour
• Canola oil of frying (~2 cups)

Instructions

1. In a small pot, heat 1 tbsp of oil on low heat and fry ginger until fragrant. Add ketchup to pot and cook until caramelized (around 1 min), stir constantly. Add vinegar and sugar to the pot and reduce until thickened.
2. While the sauce is reducing, cut the deboned turkey thigh into 1 inch cubes.
3. Combine egg, water, salt, pepper and flour to form a light batter.
4. In a wok (or dutch oven) filled with 2-3 inches of canola oil, heat oil to 350°F. Dip and coat each turkey piece in batter and gently place into the hot oil. Fry until golden brown and internal temperature reaches 165°F, around 5 minutes
5. Serve with sweet and sour dipping sauce.
Tips:
6. For more flavour, add a star anise to the sauce while simmering.
7. When adding ketchup to the oil, be careful that it might splatter.

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