Turkey recipes and much, much more


Bring Marco into your home with these simple, delicious turkey recipes.
For more Marco turkey recipes visit marcotalksturkey.com
  • 1 Heat the oil in a large saucepan. Add the carrots, celery, onion and garlic, cover and allow the vegetables to sweat over a gentle heat for about 10 minutes, stirring occasionally.
    2 Increase the heat slightly and add the turkey mince in batches, frying until lightly browned. Add the red wine, bring to the boil and reduce down to a third, uncovered.
    3 Stir in the chopped tomatoes, bay leaf, thyme and season well with salt and pepper. Cover and simmer for 45 minutes, stirring occasionally.
    4 Cook the gnocchi in a large pan of lightly salted water according to the packet instructions. Drain well and stir into the cooked bolognese sauce. Sprinkle with Parmesan cheese and garnish with sprigs of basil and serve with garlic bread.
    500g turkey thigh mince
    2 tbsp olive oil
    2 carrots, peeled and diced
    2 sticks celery, chopped
    1 onion, chopped
    1 clove garlic, crushed
    150ml red wine
    1 x 400g can chopped tomatoes
    1 bay leaf
    1 sprig fresh thyme
    Salt and fresh ground black pepper
    500g packet fresh gnocchi
    2 tbsp Parmesan cheese, freshly grated
    Fresh basil sprigs to garnish
  • 1 Marinade - mix lemon juice, coriander powder and yoghurt in a bowl. Add diced turkey and mix through until turkey is coated. Refrigerate for at least 2 hours.
    2 Mix onion, tomato, ginger, garlic, garamasala, turmeric, cumin, coriander, lemon juice and saffron in a blender, until a smooth paste is formed.
    3 Heat star anise and cinnamon stick in a pan on a low heat to bring out their flavour. After a couple minutes when slightly cool, add them to the blended paste.
    4 Heat a large frying pan over a medium to high heat, add a splash of oil, then add the marinated turkey and cook for about 5 minutes to seal the meat. Remove the meat and place to one side.
    5 Put the paste into the frying pan, add the water, and tomato puree, and mix together until smooth. Bring the sauce to the boil. Then add the turkey and leave to cook on a medium heat for 15 minutes. Serve with rice.
    500g diced turkey breast
    1-2 tbsp olive oil
    1 onion
    1 tomato
    1 piece of ginger
    2 cloves of garlic
    1 tsp garamasala
    1 tsp turmeric powder
    1 tsp cumin powder
    1 tsp coriander power
    Juice of 1 lemon
    1 pinch of saffron
    1 star anise
    ½ stick of cinnamon
    1 tbsp tomato puree
    150ml water
    Juice of 1 lemon
    1tsp coriander powder
    100ml yoghurt
  • 1 Heat the oil in a large saucepan. Add the carrots, celery, onion and garlic, cover and allow the vegetables to sweat over a gentle heat for about 10 minutes, stirring occasionally.

    "It's never the turkey, always the cook"

    Marco Pierrre White

    So how do you cook the perfect turkey?

    Marco gives us his top cooking tips for cooking the perfect turkey and an amazingly sumptuous turkey centrepiece.
    I don't tend to cover the turkey in foil. Keep it simple, place the glazed turkey in on the medium shelf of the oven to get it just right
    To make the bird extra succulent try adding a little ghee (an Indian clarified butter available in Indian supermarkets)
    When cooking the bird in sections, try stuffing the thighs. I use a sage and onion stuffing - half dried and prepared mix and half sausage meat along with fresh sage onion and parsley
    Buy a meat probe to make sure your turkey is cooked properly. The turkey will be ready when the thighs are 72°C and the breast is 66°C
    The only time turkey becomes dry is when you overcook it! It's like steak or any other food; if you overcook it, it becomes dry
    Let the turkey rest for 15-20 minutes before carving. To make sure it's just the right temperature to carve, hold your hand to the bird, if it's warm without burning it's ready
    And finally make sure you always use the juices of the turkey in your gravy to get the best results
     
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