TURKEY RECIPES

Whether it’s a twist on an old classic or new family favourite, there’s Saha Halal.

TURKEY RECIPES

Whether it’s a twist on an old classic or new family favourite, there’s Saha Halal.

Peppercorn Turkey Steaks

INGREDIENTS

PEPPERCORN TURKEY STEAKS

1 Boneless White and Dark Turkey Roast
¼ cup pink peppercorns
¼ cup green peppercorns
¼ cup black peppercorns
1 tablespoons garlic powder
1 teaspoon salt
½ cup olive oil

BUTTERMILK SAUCE

140g Gorgonzola or cheese of your choice
½ cup buttermilk

PREP: 45 minutesCOOK: 4 hoursSERVES: 6-8 people

DIRECTIONS

  1. Toast peppercorns in skillet over medium/high heat until fragrant. Grind in spice grinder (or by mortar and pestle) until coarsely ground. Mix in salt and garlic powder, and then add olive oil to create a rub.
  2. Unwrap frozen roast and season liberally with peppercorn mixture.
  3. Cook at 325°f for 2.5 hours. Alternatively, cook on BBQ: keep one side of BBQ on medium/low heat and one side completely off. Place roast in foil tray and put on side of the BBQ that is turned off. Close BBQ and cook for 2 - 2.5 hours, checking every 30 minutes. If the roast is getting too dark, place some foil on top.
  4. Rest roast for 5–10 minutes. Slice 1-inch "steaks". Grill steaks on BBQ at medium/high heat to get deep, dark grill marks. Cook through 4 - 5 minutes per side.
  5. Pulse gorgonzola and buttermilk together in a blender until smooth and evenly incorporated. Tip: Make ahead up to 3 days.
  6. Boil Yukon gold's in salted water until slightly undercooked. Cool potatoes, and then smash with your palm to create more surface area. Drizzle with olive oil, pinch of salt and pepper. Grill on high heat to brown potatoes and create a crispy exterior.
  7. Quarter the Treviso. Drizzle with olive oil, sprinkle with salt and pepper. Grill on medium/high heat for 1-2 minutes until just softened and colored slightly.
  8. Drizzle the buttermilk sauce on a platter. Arrange the potatoes and Treviso. Then, serve steaks either whole or sliced for easy sharing. Enjoy!

Turkey Breakfast Strips And Chestnut Stuffing

Saha Halal turkey. Easy to prepare, Saha Halal Whole Turkey is great for a large crowd or intimate gathering, HalalTurkey

INGREDIENTS

1 5-6 kg Butterball Whole Frozen Turkey
4 garlic cloves, sliced widthwise
10 sage leaves
2 small oranges
3 tbsp kosher salt
2 tbsp fresh cracked pepper
3 tbsp vegetable oil
1 pkg Butterball Homestyle Stuffing
1 cup, or 8 strips of Butterball Turkey Breakfast Strips, julienned
⅔ cup cooked chestnuts, chopped

PREP: 25 MinutesCOOK: 2- 4 HoursSERVES: 6-8 people

DIRECTIONS

  1. Preheat oven to 375°F
  2. Heat frying pan to medium heat. Add in turkey breakfast strips and let cook for about 10-15 minutes, stirring frequently so the fat begins to render, and the cubes get crisp.
  3. Place cooked Butterball stuffing into a medium-size bowl. Add chestnuts and crispy turkey breakfast strips and mix well.
  4. Assemble turkey by gently pulling the skin up off the breast then place a slice of orange inside and push to the front of the bird. Repeat until there is a row of oranges slices. Add sage leaves and slices of garlic with the oranges. Repeat another row of orange slices, sage and garlic until full.
  5. Stuff the turkey with the turkey breakfast strips and chestnut stuffing. Before baking, rub the skin of the turkey in a mixture of kosher salt, fresh cracked black pepper, and vegetable oil.
  6. Cook until meat thermometer reads internal temperature 180°F/82°C in the thigh and 165°F / 74°C in the center of the stuffing.

Chimichurri Turkey Roast

INGREDIENTS

1 Saha Halal Turkey white and dark roast

For basting mixture

1/4 cup butter, melted
1/4 cup olive oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp black pepper
2 tsps. oregano, dried

For the chimichurri:

1/4 cup parsley, chopped
1 garlic clove
1 tsp. chili flakes (or fresh chilis)
2 Tbsp. lemon juice
1/3 cup olive oil
1/4 tsp. salt

PREP: 15 minutesCOOK: SERVES: 4 People

DIRECTIONS

  1. Preheat oven to 325F.
  2. Remove roast from packaging (do not remove the netting) and place it on the roasting pan. LIne the tray with parchment paper for easier cleanup.
  3. After 60 minutes, brush with basting micture to prevent drying
  4. Remove when meat thermometer reads 165 F (74C)
  5. Make chimichurri by finely chopping the parsely and mixing with rest of the ingredients. Taste and adjust.
  6. PLace chimichurri in the fridge for the duration that the turkey is roasting too further develop the flavours
  7. To serve, allow turkey to rest for 15 minutes, then slice. Top with chimichurri and serve with your favourite side.
  8. Recipe by Amina-Al-Saigh