Pan-Fried Turkey Thigh Fillet

A beautiful dish for everyday life and holidays! After tasting this pan-fried turkey thigh fillet, you will probably think that you have never eaten anything tastier. The aromatic marinade envelops the meat on all sides, making it juicy and appetizing.
cook time: 1h
Hazel Farrow
Pan-Fried Turkey Thigh Fillet

Nutrition Facts (per serving)

187
Calories
12g
Fat
1g
Carbs
17g
Protein

Ingredients (5 portions)

Basic:

Olive oil 2 tbsp
Salt 1 tsp
Ground black pepper 0.25 g
Nutmeg (pinch) 1 g
Paprika 0.5 tsp
Apple vinegar 1 tbsp
Brown sugar 1 tsp
Cayenne pepper (pinch) 1 g
Turkey thigh (fillet) 500 g

Recipe instructions

Step 1

Step 1
How to fry thigh fillet in a frying pan? Very simple. First, prepare the necessary ingredients. You can replace apple cider vinegar with regular table vinegar 6-9%. You can replace the spice mixture with a ready-made store-bought one for turkey or chicken dishes.

Step 2

Step 2
Wash the turkey fillet, dry it and cut into portions. I cut it into large pieces, which then need to be cut during lunch, but you can cut the meat into small pieces.

Step 3

Step 3
In a bowl, combine olive oil, apple cider vinegar, sugar, salt, paprika, black and hot pepper and nutmeg. Beat everything thoroughly with a fork or whisk.

Step 4

Step 4
Place the prepared turkey meat in a wide bowl or pan in which it will marinate.

Step 5

Step 5
Pour the marinade over the turkey and toss to coat each piece with the sauce. Leave the meat to marinate for 30 minutes, stirring occasionally so that the marinade is distributed and absorbed evenly.

Step 6

Step 6
Heat the pan over high heat. I used a cast iron grill pan to get a nice texture on the meat. True, during the frying process after adding the sauce, this pattern became difficult to see. Therefore, it was possible to fry in a regular frying pan with a thick bottom. I didnʼt add oil to the pan. Place the turkey pieces in a frying pan and fry on one side until golden brown.

Step 7

Step 7
Turn the meat over to the other side and fry until golden brown.

Step 8

Step 8
When the bird pieces are golden brown, pour the remaining turkey marinade into the pan. Fry, turning the pieces occasionally, until excess moisture has completely evaporated. The marinade will keep the meat from drying out. While the marinade simmers, the turkey will be cooked through without becoming dry or tough.

Step 9

Step 9
Garnish juicy roast turkey with fresh herbs and vegetables and serve. Bon appetit!

Additional rubrics

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