How to Marinate a Turkey Breast
If you ever wondered how to marinate a turkey breast, wonder no more - marinades for turkey breast meat are easy and fast marinades to make. Even wine marinade for turkey breasts can be made in just a few minutes. What is important - meat must be fresh, seasoning must be well chosen and we must give some time for this tender meat to absorb aroma and fragrance.
Wash fresh turkey breast meat, dry it little bit and put on kitchen board.
Using sharp knife, cut the meat into thin fillets. How thin, depends on your preferences and - time.
If you are marinating meat the same day that you are going to prepare it, slice the meat into 3-4 millimeters thin fillets.
If you are marinating meat the day before you intent to prepare it - cut the meat into 5-6 millimeters thick fillets.
Sliced turkey breast meat. Four fillets around 5-6 millimeters thick.
Add some spices - salt, pepper, parsley, celery, just a little bit of red pepper, laurel etc.
Add spices you prefer. Turkey breast is soft and tender meat, so there is no need for excessive amounts of spices and herbs.
Turkey breast with spices and herbs - if you have no time, use kitchen hammer and gently beat each turkey breast slice with few strokes.
This will help meat absorb spices even more, but don't forget, we are not marinating a whole turkey, just a thin slices :o)
Put meat with spices into plastic pot. Add just a tablespoon of olive oil - remember, olive oil is just as caloric as any other oil with 135 kcal per average tablespoon (~15 ccm). But it has such a specific aroma and fragrance ...
If you prefer turkey wine marinade, instead of olive oil, add some good red wine, around 1 dcl (0.1 liter) per half a kilo (one pound) of fresh turkey breast.
Mix well everything, so that oil and spices cover every single piece of meat.
Put the meat into plastic vessel that can be hermetically closed and put it into the refrigerator over night.
And that's all ...
- if you want to freeze your turkey breast marinade, feel free to do so. Freshly marinated turkey breast put directly into the freezer, not into the refrigerator. When you want to prepare it, take the meat out of the freezer evening before and leave it in the refrigerator. Over the night, meat temperature will slowly rise and when you prepare it, it will be at refrigerator temperature. Just to be sure, one to two hours before making a meal, check meat temperature and if it is still frozen, leave the vessel with marinade outside of the fridge, on room temperature.
- cooking times for boneless turkey breast depend on thickness of the meat and the way you are preparing meat. If you are using non-stick grill pan, 5 millimeters thick marinated turkey breast fillets are done in around 6-7 minutes - grill meat 3-4 minutes on one side, than 2-3 minutes another side and that is all.
- calories in marinated turkey breast are all the calories in marinade combined. If you are going to grill this kind of meat, than calories in grilled turkey breast are given in the following table:
|Calories:||480 kcal||0 kcal||207 kcal||-|
This is around 700 kcal, mostly from protein. If 23g of fat is for some reason too much, add just a half of tablespoon of olive oil, or don't add it at all. One of the options is to add red wine (turkey wine marinade) instead of olive oil - alcohol will evaporate from the meat during grilling/baking/frying/etc and leave only a turkey breast with it's macro and micro nutrients and, of course, flavors ...
Who said that that turkey and chicken breast recipes must be dull and tasteless?! :o)