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One Skillet Turkey with Honey Mustard Pan Sauce is a quick and easy weeknight dinner recipe, but it is impressive enough to serve for a Sunday dinner.
One thing I consistently make once a week is some version of pan seared meat with a pan sauce. It is THE quintessential meal when you are not sure what to make or you are short on time. Take turkey or chicken cutlets, for instance. They are somewhat boring and can be ho hum. Cook them in a bit of olive oil and butter then make a light pan sauce with the fond (browned bits) and you have a thing of beauty. Really.
I used a 12 inch, flat bottomed skillet for this. My T-Fal pan was about $25 and you really don’t need to get top of the line if you take care of them and avoid the dishwasher.
Skillet meals are economical, family-friendly and fast. With less dishes to wash, you are cutting down on time in the kitchen (genius!). Prep your ingredients ahead of time to streamline the process.
Cooking Tips – One Skillet Turkey Recipe
Use an instant read food thermometer to make sure you have reached the correct finished internal temperature- 163 for poultry. Once turkey is firm to the touch, remove to a platter and place in a 200 degree oven.Soften the shallot, add the rest of the ingredients. Pour the finished sauce over the turkey.
Using turkey breasts sliced into cutlets that are NO more than ⅜ inch thick. Even thickness the whole length. Pat the cutlets dry, as dry meat sears more easily. Olive oil produces a more even color and more pleasant taste.This is an ideal cooking method that is both fast and easy.Cook them just long enough in a pan that is hot enough. When you properly preheat and oil a skillet, you can skip adding flour to the meat to prevent sticking. First brown the cutlets on one side and allow to cook on that side until meat is firm and browning- about 3 minutes. Flip over for another 30 to 60 sec. Remove and reduce wine until about 1/3 cup remains, add stock, then stir in Dijon, butter and any fresh herbs you have. Pour over meat.
So as you can see this is a restaurant quality meal that is easy! You can do it!!
I recently made the One Skillet Turkey Cutlets recipe at the Indiana Farm Bureau Young Farmer Conference.
This simple pan sauce can be made using chicken and pork as well.
Ingredients
- 6 turkey cutlets of similar size and thickness
- Kosher salt/pepper
- 2 TB olive oil
- 1 large shallot, minced
- 1 C dry white wine
- 1/2 C chicken broth
- 2 tsp honey
- 1 TB Dijon mustard
- 3 TB unsalted butter
- Finishing salt/pepper
Instructions
- Heat 12 inch saute pan over medium-high heat until hot- about 3 minutes
- Add oil to pan and carefully place cutlets.Allow to cook, untouched, until light golden brown- about 3 minutes.
- Flip to other side and cook until meat feels firm to the touch, about another minute.
- Transfer to a dish and set in the oven to keep warm and continue cooking- set at 200 degrees.
- In the saute pan, add shallot and reduce to low.
- Cook until softened, about 1 minute.Add wine, broth and honey.
- Stir, then increase heat to high and allow to boil, scraping the pan to remove browned bits.
- Continue to boil and stir until the liquid has reduced to about 1/3 cup-about 10 minutes.
- Remove from heat and stir in the mustard, whisk in the butter and taste to check seasoning.
- Pour over the turkey and serve.
Important Notes
Adapted from America’s Test Kitchen
