
Yield
25
Portion Size
143 g / 5.0 oz
Category
Turkey
Featured Maple Leaf Product: Turkey Breast Strips (64358)
Ingredients
Metric | Imperial | |
---|---|---|
Turkey Breast Strips | 1.5 Kg | 3.3 Lbs |
Onions, diced, frozen | 170 g | 6 oz |
Canola Oil | 15 mL | 1 Tbsp |
Tomatoes, canned, diced, drained | 1 L | 4.2 cups |
Chicken Stock, low-sodium | 500 mL | 2.1 cups |
Thyme, dried | 30 mL | 2 Tbsp |
Cumin, ground | 30 mL | 2 Tbsp |
Potatoes, raw, peeled, diced | 340 g | 12 oz |
Green Onions, chopped | 30 mL | 2 Tbsp |
Black Pepper | 10 mL | 2 tsp |
Method
- Preheat convection or Combi oven to 300 F. Ensure that the turkey breast strips are defrosted fully. The seasoning will stick and cook better when the turkey is fully defrosted.
- In a large heavy bottomed pot over medium heat, add the canola oil and saute the onions for 5-7 minutes, stirring occasionally. Reserve.
- In a bowl mix the diced tomatoes, chicken stock, thyme, cumin, potatoes, green onions and black pepper. In a 4" deep hotel pan, gently combine ingredients together. Ensure that the turkey is covered in the braising sauce.
- Cover the hotel pan with foil and roast at 300 F for 60-90 minutes, depending on the heat of the oven. Ensure that the turkey reaches an internal temperature of 165 F (74 C).
Suggested Accompaniments
Garnish with julienne of red pepper and carrots. Serve with steamed rice and broccoli (nutritional analysis not included).
Nutritional Info per 143 g / 5.0 oz
Calories (22.5% from fat) | 108 kcal |
Fat | 2.7 gm |
Saturated Fat | 0.77 gm |
Trans Fat | 0.002 gm |
Cholesterol | 36 mg |
Sodium | 309 mg |
Carbohydrates | 7.5 gm |
Dietary Fiber | 1.0 gm |
Sugars | 1.4 gm |
Protein | 13.6 gm |
Vitamin A | 1 RE |
Vitamin C | 9 mg |
Calcium | 40 mg |
Iron | 1.87 mg |
Potassium | 117 mg |
Phosphorous | 16 mg |