Turkey

Turkeys meat

Turkey meat is imported by Vogely, we work together with the best slaughterhouses. 

Products

Turkey, cooked to a crisp

Turkey thigh with bone

Turkey drumstick

Turkey thigh meat

Turkey breast man

Turkey breast woman

Turkey wing

Smoked turkey breast

Nutritional information

Nutritional values Per 100g
KJ-Kcal 510/122
Proteins 22
Carbohydrates 0
Fats 3

Recipes

Turkey with 'Liege' syrup

Difficulty : Medium

Cooking time : 2 hours

Ingredients 4 persons

  • Turkey breast 4 pieces of at least 150 gr each
  • 100 gr cooking butter
  • 15 cl port or to your own taste
  • 1.5 spoonful of Sirop de Liège
  • 2 pieces of star anise in the larger supermarket this is a dried herb (small stars)
  • 2 tbsp balsamic vinegar
  • romaine lettuce
  • croquettes

Info

We take a recipe from Liège : because it's a speciality of this neighbouring city in Wallonia, known for its culinary art works, and combine it with a famous dish from Jamie oliver which is similar to this one, replacing the honey with the syrup. This is also delicious!

Preparation

  1. The marinade is prepared according to the quantity, but we make the marinade by boiling the butter, port, Sirop de Liège and star anise in a small pan, while stirring.
  2. Allow to cool. Now place the turkey fillet in the cooled marinade. Make sure everything is well covered in the marinade. An hour or 2 in the refrigerator.
  3. The romaine lettuce: (if you choose a different lettuce then this step is not necessary.) Pull the leaves of the romaine lettuce loose. Remove the hard veins and rinse them briefly under cold water. Bring a pan of lightly salted water to the boil and blanch the romaine lettuce leaves in it for a minute. Drain and leave to drain.
  4. Season with salt and pepper and drizzle with the balsamic vinegar. Use a different salad and just drizzle the balsamic vinegar over it. This is also delicious.
  5. Put the turkey fillets in the oven, or in a grill pan on the barbecue is also perfect. Take an oven dish and put some olive oil in it.
  6. Put the turkey fillets in the baking dish and spread the remaining marinade a few times.
    Tip: Place a baking sheet on top to prevent the fat from splashing.
  7. If you grill them in a grill pan or barbecue, do this while they are cooking so that a layer of lacquer forms on them.
  8. Fry in the pan or barbecue for about 5 min. on medium heat, cut a notch, to see if they are done. Leave a little longer in the oven. You should see a nice crust, especially with rotisserie chicken.
  9. Make sure you regularly coat fillets with the marinade during frying.
  10. Serve with the lettuce in the centre of the plate and the turkey on top.
    Tip: Slice the fillet and place on top of the lettuce for a really festive look. Authentic, delicious and healthy

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com