A creamy Cajun-style turkey recipe. Hot and spicy herbs cover a juicy turkey breast seared in the pan. Use coconut cream for a lactose-free marinade, or stick with natural yoghurt. Carl loves it!
Cajun Turkey
| Main Dish | Low Calorie | Low Carb | Paleo | Chicken Turkey And Pork |
Ingredients
- 800g turkey breast
- ½ tbsp ghee/butter
- For the marinade
- 60 ml olive oil
- 4 tsp apple cider vinegar
- 3 tsp smoked paprika
- 1 tsp dried chives
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- ¼ tsp dried dill
- ¼ tsp nutmeg
- ½ tsp cayenne pepper
- 60 ml coconut cream/natural yoghurt
Instructions
Preparation
- Slice the turkey in half, or large chunks.
- Marinate the turkey. (See Step 1)
- Remove the turkey from the fridge about half an hour before cooking.
Method
- Step 1
- Add the turkey breast and all the marinating ingredients together.
- Leave in the fridge to marinate for 4 hours.
- Step 2
- Melt the ghee in a medium saucepan on medium-high heat. (Number 7.)
- Step 3
- When the ghee is hot, add the turkey.
- Discard any remaining marinade.
- Cook the turkey for 1 min on one side, flip it over, and cook for 1 min on the other.
- Flip the turkey again and continue to cook for a further 4 mins on each side.
- The turkey is cooked when the juices run clear or a meat thermometer reads 75°C.
- Remove from the pan, cover and rest for 5 mins.
- Step 4
- Serve with a side of spicey rice for a happy hubby!
Alex