Turkey´s sirloins with apple sauce

3 Abr

One of the most lean meats, ideal to maintains our average weight, it’s turkey meat. We usually consume it just in specials occasions, but the truth is that it´s available at any supermarket in any season. There are more and more people, lately, who prefer one turkey ham before another ham. It´s a very tasty white meat, another option to balance our diet and don´t get boring eating always the same things.

An oven-roasted turkey always is delicious, but this time we´re gonna prepare the sirloin: an extraordinary lean meat no bones piece. One person can eat a whole turkey sirloin, because of this today we´re gonna need two turkey sirloins that we let them a couple of hours marinating in the fridge. If you decide let them the night before they will be even better and if you want another sirloin recipe, a pork sirloin, click here.

Todos los derechos reservados por Tras La Receta

Todos los derechos reservados por Tras La Receta

Ingredients for Turkey´s sirloin with apple sauce

  • 2 turkey sirloins
  • 1 apple (golden apple)
  • 1 leek
  • 1 carrot
  • 1 chive
  • 3 garlic cloves + 4 more for our marinating
  • 1 1/3 cup white wine
  • 1 cup chicken broth
  • 1 lemon
  • 3 tbsp extra virgin olive oil
  • black pepper and salt

How to prepare Turkey´s sirloin with apple sauce

  1. Crash in a mortar four garlic cloves, a pinch of salt and black pepper. Add lemon juice plus 1/2 cup of wine and mix all very well. Put together this preparing and the sirloins, check the salt and if you have a syringe catch some of the marinating and put it inside the sirloin meat. Cover the recipient where you put the meat and leave it on the fridge two hours at least or, as I said at the beginning of this post, leave the meat prepared the night before.
  2. Cut our ingredients: leek, carrot, chive and garlic into not too small pieces. Remove the skin and the heart of the apple y cut it into dices.
  3. In a deep pan heat the oil and when it is warm enough put the sirloins, drained, in order to not burning you. Here the objective is to brown the meat as soon as be possible to avoid it lose their interior juices and give it some golden color. Once you got it, bring them out and set aside.
  4. Into the same pan but down heat put the garlic, the chive, the leek and the carrot. With a wooden spoon mix all and scrape the pan bottom in order to release all flavors that the meat could leave.
  5. Now add the apple, blend, leave a couple of minutes and incorporate the rest of the wine we had. Leave the alcohol evaporate and reduces it, add then the chicken broth and check the salt (you can use a bouillon tablet but take care about the salt extent).
  6. Now put again the sirloins into the pan with the sauce we made and let them cook for 15 minutes covered. When the time has passed check the sauce had thickened. Whether haven’t made it let reduces it.
  7. If you like sauces with little pieces, leaves it as well, but if you decide prepare it as I did in this recipe, bring the sirloins out and set aside and put the sauce into a beater and done. Cut the sirloins into slices and serve them with the apple sauce.

I enjoy this recipe with mushrooms sautéed with garlic and parsley. So simple as saut the mushrooms into a couple of olive oil tablespoon and sliced garlic with fresh parsley and salt. A delicious light starter, perfect to join to our turkey sirloins.

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