We’ve made it through 8 weeks of physical distancing! Juggling work full time and taking care of Alivia has been a real challenge. Stephen and I have figured out a routine that’s manageable but some days are harder than others. Some days, we’re both on calls in the morning and I’m heating up lunch as I listen to team updates. Some days, my afternoon meetings run long and Stephen cooks dinner while Alivia finally gets her much anticipated iPad time. To help streamline our days, we try to keep lunch prep to less than 10 minutes and that usually involves heating up leftovers. We get a bit fancier at dinner, especially since Stephen has more time at home to plan our meals.
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.