Turkey Salad | Turkey Recipes | Jamie Oliver Recipes (2024)

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Leftover turkey salad

With nuts, cranberries & an amazing zingy dressing

  • Dairy-freedf

Turkey Salad | Turkey Recipes | Jamie Oliver Recipes (2)

With nuts, cranberries & an amazing zingy dressing

  • Dairy-freedf

“A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week! ”

Serves 4

Cooks In35 minutes

DifficultySuper easy

Jamie Cooks ChristmasTurkeyChristmasLeftoversHealthy mealsMains

Nutrition per serving
  • Calories 321 16%

  • Fat 19g 27%

  • Saturates 3.7g 19%

  • Sugars 10.6g 12%

  • Salt 0.9g 15%

  • Protein 25.3g 51%

  • Carbs 13.2g 5%

  • Fibre 1.5g -

Of an adult's reference intake

Turkey Salad | Turkey Recipes | Jamie Oliver Recipes (3)

Recipe From

Jamie Cooks Christmas

By Jamie Oliver

Tap For Method

Ingredients

  • 2 large handfuls of brown turkey meat
  • 1 large handful of cashew nuts
  • 1 handful of dried cranberries
  • 2 teaspoons Chinese five-spice powder
  • 1 bunch of fresh mint
  • 1 bunch of fresh coriander
  • 4 large handfuls of mixed salad leaves , such as chicory, rocket, spinach, watercress
  • 1 fresh red chilli
  • 1 tablespoon runny honey
  • DRESSING
  • 1 clementine
  • ½ a red onion
  • 1 lime
  • 1 pomegranate
  • extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 5 cm piece of ginger

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Turkey Salad | Turkey Recipes | Jamie Oliver Recipes (4)

Recipe From

Jamie Cooks Christmas

By Jamie Oliver

Tap For Ingredients

Method

  1. Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
  2. Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
  3. Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
  4. For the dressing, peel, finely grate and add the onion to a small bowl.
  5. Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
  6. Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
  7. Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
  8. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
  9. Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
  10. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
  11. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
  12. Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
  13. Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.

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Turkey Salad | Turkey Recipes | Jamie Oliver Recipes (8)

Recipe From

Jamie Cooks Christmas

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Turkey Salad | Turkey Recipes | Jamie Oliver Recipes (2024)

FAQs

How to prepare a turkey Jamie Oliver? ›

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

What to do with turkey giblets in Jamie Oliver? ›

Check the main turkey cavity for the bag of giblets, and if they're in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they'll give your gravy will be incredible – trust me.

What is turkey salad made of? ›

Place cooked turkey meat, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped. Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined.

How to cook a 6 kilo turkey? ›

If the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins. To test if it's done, make sure the juices run clear when you pierce the thigh where it meets the body. If not, put it back in the oven for another 20 mins, then test again.

What does Jamie Oliver put in his turkey? ›

Ingredients
  1. 1 x 6 kg higher-welfare turkey , with giblets.
  2. 125 g unsalted butter.
  3. 1 clementine.
  4. ½ a bunch of fresh woody herbs, such as bay, sage, rosemary , (15g)
  5. 2 onions.
  6. 2 sticks of celery.
  7. 2 carrots.

What happens if you don't remove turkey giblets? ›

Nolan had reassuring advice for cooks who don't know giblets are in the turkey cavity or forget to remove them before roasting. When you cook your turkey, it is perfectly fine to let the giblet bag cook inside (on purpose or accidentally).

What happens if you accidentally cook the giblets in turkey? ›

Some giblets are paper wrapped before being inserted into the poultry body cavity. In this case, there would be no concern if the giblets are accidentally cooked inside the bird to a safe temperature.

What part of the turkey giblets do you not use? ›

One of the first tasks when roasting a turkey is to check the raw bird's cavities for the neck and giblets—the bundle of parts that often includes the heart, gizzard, and liver. You should remove these parts from the cavity and save all but the liver (which can impart a mineral, bitter taste to stock) for making gravy.

Why put celery in turkey? ›

Classic Aromatics

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

Why do people put celery in turkey? ›

Onion, celery and carrot: These chopped vegetables are placed inside the cavity. These help to add flavor and also keep the turkey moist as they steam.

Why put mayo on turkey? ›

Second, using mayo makes the skin super crispy while keeping the inside of the turkey incredibly juicy, tender and flavorful. Third, this recipe couldn't be easier. Mayo adds moisture throughout the cooking process, keeping the meat moist so there's no need to brine it beforehand.

What can I put inside a turkey besides stuffing? ›

Herbs of all kinds are also necessary for adding flavor. Stuff a bundle of fresh herbs right into the cavity. The flavor and aroma of these greens will permeate the poultry as it cooks. Try using any combination of the following for delicious results: thyme, rosemary, sage, tarragon, marjoram, parsley and oregano.

Is it better to cook a turkey at 325 or 350? ›

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

How many pounds of turkey do I need to feed 6 people? ›

For smaller gatherings, Jessie recommends scaling up to 2 pounds per person to maximize leftovers (more on that later). “For four to six people, 11 to 13 pounds is a good range,” Jessie says. (Most of our recipes call for a 12-to-14-pound bird.)

How does Gordon Ramsay cook a turkey? ›

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

Should I cover turkey with foil when cooking? ›

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

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