October is #TurkeyTime – Celebrate with this 5-Ingredient Creamy Lemon Garlic Skillet Turkey (and a giveaway)

October is #TurkeyTime – Celebrate with this  5-Ingredient Creamy Lemon Garlic Skillet Turkey (and a giveaway)
Disclosure: This post/giveaway has been sponsored by Canadian Turkey.

 

It seems that there is a day/week/month for everything now. Did you know there is a World Porridge Day? There is! Did you also know that October is Canadian Turkey Month? Since we also celebrate Thanksgiving in October it seems like the perfect month to celebrate turkey as well. My mouth is already watering thinking about that perfectly roasted Thanksgiving turkey with all the trimmings. You just can’t beat it. And if you need any tips about preparing a whole bird, the Canadian Turkey website has all the advice you need. And if a whole turkey doesn’t suit your needs for a special occasion like Thanksgiving there are lots of other options, that are just as tasty and festive, that will. You can find a huge library of recipes on the website.

Of course, you don’t need a special occasion to cook up some turkey. Canadian Turkey is great any day. And not just for dinner either. Turkey is so versatile, healthy and affordable that it should be part of your everyday menu.

5 REASONS TO REACH FOR TURKEY DURING CANADIAN TURKEY MONTH

1. Easy Sub

Turkey makes everyday meals delicious and tasty.  It’s packed with deep and satisfying flavor and you can easily substitute turkey into any of your family’s favourite meals.  Make Canadian Turkey Month the time to sample some new and different recipes.

2. Lean But Juicy

It’s hard to believe but with turkey, both white and dark cuts are lean.  That means you can enjoy any cut you prefer, and feel good knowing you are choosing a healthy protein without compromising on flavor, tenderness or juiciness.  To find our more about why turkey is a healthy choice for everyday living, visit https://www.canadianturkey.ca/nutrition/.

3. So Much To Choose From

Turkey is such a versatile protein, with so many cuts of both dark and white meat to choose from, including ground meat, legs, drumsticks, breast steaks, breast rolls, breast roasts, thighs, drummettes, wings, sausages, and burgers.  With such a wide selection, you can enjoy turkey at breakfast, lunch or dinner, with leftovers that taste delicious the next day.  Look for a variety of cuts at your local grocer or butcher during Canadian Turkey Month.

4. Pack A Flavour Punch

Turkey plays well with other flavours.  It’s hearty taste and texture marries well with bold profiles, making it a perfect partner for spices and rubs.  Make recipes your own by using your family’s favourite flavours and change up your everyday dishes using rubs, marinades and sauces.  Need inspiration?  Visit the recipe section at Canadian Turkey.

5. Perfect For Penny Pinchers

Turkeys are generally larger than other poultry options and deliver a lot of meat for the price.  Whole birds can be roasted for pennies per pound, and are a perfect choice for batch cooking meals or freezing leftover meat that can come in handy as an everyday meal starter.  Cuts like drums, breasts and thighs are super-sized, so you need fewer pieces to feed your family and plan for leftovers to stock your fridge.

5-Ingredient Creamy Leon Garlic Skillet Turkey

If you’re looking for a great turkey recipe that would work well on either a special occasion or as an every day delicious meal then you should definitely try this 5-Ingredient Creamy Lemon Garlic Skillet Turkey. Served along side some pasta or rice, is a dish everyone around the table will love.

4.7 from 15 reviews
5-Ingredient Creamy Lemon Garlic Skillet Turkey
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 lbs. boneless Canadian turkey breast
  • 6-8 cloves garlic
  • 1 lemon; ¾ juiced, ¼ sliced thinly
  • 3 tbsp. olive oil
  • 2 tbsp. flour
  • Plus salt, pepper, water and garnish
Instructions
  1. Place the garlic into a small saucepan and cover with oil. Cook over low heat until the oil is barely simmering and the garlic is lightly browned and fork tender, 8-10 minutes. Do not overcook or the garlic will taste bitter.
  2. While the garlic is cooking, prepare the turkey. Slice into 1-inch pieces.
  3. Pound between 2 sheets of plastic wrap until thin, about ½ inch.
  4. Season with salt and pepper to taste.
  5. Lightly dredge in flour, shaking off any excess.
  6. Heat 1 tbsp. olive oil in a cast iron skillet. Cook the turkey over high heat, 3-4 minutes per side until cooked through. Cooking time will vary according to thickness of the meat.
  7. While the turkey is cooking, discard all but 2 tbsp. of the garlic-oil mixture.
  8. Mash garlic with a fork until it forms a thick paste. (You can also use a mini-blender). Add lemon juice, any pan juices, a pinch of salt and mix to incorporate.
  9. If the mixture is too thick, add some warm water until you have a sauce of your desired consistency.
  10. When the turkey is cooked, remove from heat. Pour garlic lemon sauce over the turkey, garnish with fresh herbs and serve immediately.

 

Enter to win!

To help celebrate Canadian Turkey month, I’m thrilled that I am able to offer (thanks to Canadian Turkey) another great giveaway for my readers! This month you can enter to win a $75 Hudson’s Bay e-gift card! Use the form below to enter. Good luck! And Happy Canadian Turkey month!

 

 

This article has 120 comments

  1. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking

  2. i learned tp allow 5 hours of thawing time per pound when thawing a frozen turkey!

  3. I learned that when roasting a whole turkey step one is preheating the oven–350 F

  4. The internal temperatures when roasting a turkey was helpful to know!

  5. I learned that you should allow 5 hours per pound of turkey when thawing.

  6. I learned that brining a turkey isn’t all that hard, and something I would love to try!

  7. I learned to allow 5 hours of thawing time per pound when thawing a frozen turkey

  8. I learned how to carve a turkey properly which i’m sure the family will appreciate at thanksgiving

  9. I learned that you should thoroughly rinsed the turkey after brining.

  10. Brining a whole turkey will requires a 6-24 hour soaking period

  11. I learned that you can keep a turkey frozen one year.

  12. Place turkey on a tray on a bottom shelf in refrigerator.

    Allow 5 hours of thawing time per pound (10 hours/kg).

  13. I learned that you need to allow 5 hours of thawing time per pound (10 hours/kg).when using the fridge method.

  14. I learned that it takes, 5 hours per pound to defrost

  15. I learned from the site that you should allow 5 hours of thawing time per pound (or 10 hours/kg).

  16. The Refrigerator method for thawing a turkey is the recommended one.

  17. I learned allow 1 hour of thawing time per pound.,

  18. FRESH VS. FROZEN

    There are absolutely no quality differences between fresh and frozen turkeys.

  19. I learned that you should allow 5 hours per pound of turkey when thawing.

  20. I learned to allow 5 hours per pound of turkey to thaw before cooking

  21. I learned that you should cook a turkey at 350F, and also tons of tips and tricks that are so useful, since I am not an experienced cook 😛 Thank you!

  22. a 10lb turkey still takes 35 minutes to cook in a deep fryer

  23. I learned that you should allow 5 hours per pound of turkey when thawing

  24. I learned that the refrigerator method of thawing a turkey is the safest.

  25. if going to deep fry a turkey – you shouldn’t pick one over 15 lbs.

  26. I learnt that its best to allow 5 hours of thawing time per pound when thawing a frozen turkey!

  27. learned that you should allow 5 hours per pound of turkey when thawing.

  28. I learned that the safest way to defrost a turkey is in cold water or in the fridge.

  29. I learned that 5 hours a pound is the amount to thaw a turkey.

  30. I learned that a frozen turkey should not be thawed at room temperature. It should be thawed in the refrigerator, or in cold water. More info at https://www.canadianturkey.ca/wholebird/thawing/

  31. I’m never sure how long to roast turkey. The internal temperature guide is very useful.

  32. i learnt how much time to thaw a turkey for, 5 hours per pound

  33. Never thaw your turkey at room temperature

  34. Remember, the addition of the salt in the brining procedure will yield a salty flavour to the turkey so it is wise to omit salt as an ingredient in the turkey stock.

  35. I learned to brine a turkey 6-24 hour before cooking.

  36. I learned that if you are deep frying a turkey, you should never stuff it and also remove all excess moisture inside & out.

  37. I learned that you need five hours per pound of turkey for thawing time . I always have a hard time figuring out exactly when to take out the turkey so that’s really helpful . 

  38. I like the tip on how much oil to use when Deep Frying a Whole Turkey. Also said to make sure the turkey is thawed before deep frying.

  39. I learned that for deep frying a turkey it is best to choose a turkey weighing less than 15 pounds (less than 6.8 kg).

  40. With the Refrigerator Method of thawing, I learned to allow 5 hours per pound of turkey. That’s a lot of time…

  41. I learned that when thawing in water, to allow for 1 hour per pound.

  42. I learned to allow 5 hours of thawing time per pound when thawing a frozen turkey.

  43. I learned a turkey will keep for a year in the freezer so buying them around Thanksgiving when they are on sale lets me enjoy other times of the year

  44. allow 5 hours of thawing time per pound

  45. I learned you have to allow 5 hours per pound when thawing a frozen turkey

  46. I learned that the safest way to thaw a turkey is in cold water or the fridge

  47. I learned that you have to allow 5 hours per lb if you are thawing your turkey out in the fridge

  48. Brining adds flavour and moisture to your turkey meat

  49. I learned that brining a turkey involves other seasonings in addition to salt. Regarding needing to fit it in the refrigerator, fortunately there are advantages to living in a cold climate: late fall/winter, my attached garage’s temperature is cold enough (4 degrees Celcius or colder)

  50. I learned that Whole turkeys can be kept frozen for 1 year.

  51. I learned that in the fridge you need 5 hours per pound of thawing time for frozen turkeys.

  52. I learned that you should never thaw your turkey at room temperature.

  53. I learned that when cooking a frozen turkey that you should allow 5 hours per pound of turkey when thawing.

  54. i learned the temperature to check for the turkey

  55. Place the turkey with breast side up in roasting pan when putting on the bbq.

  56. I learned you can keep a turkey frozen for a year.

  57. I learned to allow 5 hours of thawing time per pound when thawing a frozen turkey

  58. I learned how to “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY

  59. You should allow 5 hours per pound of turkey when thawing.

  60. I didn’t know that I was never to thaw your turkey at room temperature before reading the tips!

  61. I learned that when you deep fry your turkey you should not stuff it.

  62. 5 hours of thawing time per pound – that seems crazy but is likely accurate!

  63. I learned that thawing a turkey in the refrigerator is the safest method.

  64. a great reminder to never thaw your turkey on the counter but rather in the fridge!

  65. Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  66. I learned it is 5 hours per pound to thaw a turkey

  67. I’ve never cooked a turkey before, and learned that it takes 5 hours per pound to thaw a frozen turkey!

  68. The best tip is spoon stuffing the stuffing, so it doesn’t over expand!

  69. I didn’t realize I should use it within 3 months of freezing it. Oops!

  70. I learned that you need 5 hours of thawing time per pound! Good to know!

  71. I just learned that turkeys are graded according to quality of appearance. I just thought a turkey was a turkey!

  72. I learned how to carve a turkey properly.

  73. I learned that you need to thaw 5 hours per lb!

  74. Saved the Spatchcocking article,would love to try that!Thanks :).

  75. I learned that Canada Grade A turkeys are well shaped and meaty with even fat covering.

    Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.

  76. I didn’t k ow you could thaw a whole Turkey using cold water

  77. It takes 5 hours of thawing to defrost.

  78. I learned to limit opening my oven door to once an hour.

  79. I learned how to make gravy by watching the video and that you can keep gravy for 3 days in fridge.

  80. I didn’t know that you should wait 5 hours per pound of turkey when thawing it.

  81. I learned that thawing a turkey in the fridge takes 5 hours a pound.

  82. How to brine a whole turkey with delicious herbs.

  83. I learned that if you’re stuffing the turkey, do so while the oven is preheating.

  84. i learned that where you insert the thermostat depends on whether your turkey is stuffed or not.

  85. I learned that it’s best to thaw a turkey in the fridge and to allow for 5 hours of thawing time per pound.

  86. Allow 5 hours of thawing time per pound

  87. Allow 5 hours per pound of turkey to thaw it. This is a big mistake I always make and then I’m trying to thaw it faster so we can eat it that day!

  88. I learned about thawing a frozen turkey safely-5 hours per pound in the fridge.

  89. I read about the different intern temperature. Really interesting:)

  90. “Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.”

    Good info. to know to be safe!

  91. We should allow 5 hours of thawing time per pound when thawing a frozen turkey!

  92. I read about the internal temperatures when roasting a turkey, and that was very helpful!

  93. I learned that whole turkeys can be kept frozen for 1 year and cooked turkey can be stored up to 3 months in the freezer

  94. I hadn’t heard of ‘Spatchcocking’ before. Interesting.

  95. I found out that you should allow 5 hours, per pound of turkey when thawing. 

  96. the best way to determine doneness is to use a meat thermometer, placed deep into the meat, cooking the turkey to an internal temperature of 170°F (77°C) in the thigh for an unstuffed turkey and 180°F (82°C) for a stuffed turkey. thanks

  97. I learnt never defrost a turkey at room temp only in a fridge or cold water.

  98. On thing I learned is that you should allow 5 hours per pound of turkey when thawing.

  99. I learned that it takes, 5 hours per pound to defrost. Wow!

  100. i learned to allow 5 hours of thawing time per pound

  101. I learned to allow for 1 hour of thawing time per pound

  102. I learned that you need 5 hours per pound of turkey when thawing!

  103. I learned to DO NOT STUFF YOUR TURKEYm when deep frying !

  104. It was new to me that you can keep a frozen turkey for a year.

  105. I learned that you can keep a turkey frozen for up to one year.

  106. I learned the proper way to carve a turkey, looks easy peasy, have to try it soon.

  107. 5 hours per pound for thawing!!!! i had no idea

  108. learning how to bbq a turkey!! Was just telling hubby about this! Great way to put the rotisserie to use!

  109. I learned that you can keep a turkey frozen for one year.

  110. It takes 5 hours to defrost 1 pound of turkey, good to know because I always just kind of wing it

  111. thaw for 5 hours per pound!

  112. Stuff the turkey while the oven preheats.

  113. I learned you should let a turkey sit 20 minutes after you take it from the oven so the juices can set.

  114. I learned that brining adds flavour and moisture to your turkey meat. Next time I cook a whole turkey, I will not skip this step.

  115. Ohhh I learned about ‘Spatchcocking’ or Flattening a Whole Turkey!

  116. I learned that you should thaw your turkey in the refrigerator . Did not know that.

  117. I learned that when brining a whole turkey the brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

  118. I learned to let it stand for 20 minutes after roasting a whole turkey.

  119. Ok..now my family is having Turkey Leon tomorrow!  I would have never have believed that so few ingredients could make such succulent fare, but you wrote it down and photographed it, so I belive you.  Thank you for your generosity.

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