© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 tsp paprika, preferably Spanish style
1/4 tsp each salt and freshly ground black pepper
2 TURKEY THIGHS, skin and bones removed, cut into 1-1/2 inch strips (tapas size portions)
1/4 c olive oil
6 Cloves garlic, crushed
2 Cloves garlic, minced
3 Fresh thyme sprigs
1/4 tsp crushed red pepper flakes
2 Large bay leaves
1/2 c very dry sherry (fino)
1/2 c TURKEY or low-sodium chicken broth
1 tbsp minced parsley
Pre-Prep
In a cup, mix paprika, salt and pepper together. Pat turkey strips dry and rub with paprika mixture. Cover and refrigerator 6 to 8 hours.
Turkey Tapas
In a heavy, large skillet, heat oil over medium heat. Add crushed garlic and cook, stirring, just until fragrant and soft, about 60-90 seconds. Add turkey strips and partially sauté, turning as needed, just until golden, 5 to 8 minutes.
Using a slotted spoon, remove turkey and drain on paper towels. Transfer turkey strips to an oven proof baking dish, arranging in a single layer. Remove cooked crushed garlic from oil and discard.
Return skillet to low heat. In remaining oil, add minced garlic and cook just until fragrant, about 30 seconds. Add thyme, red pepper flakes, bay leaves, sherry and broth. Increase heat to high and bring to a boil. Remove from heat and pour over cooked turkey.
In a preheated 400 degree F oven, bake turkey strips until cooked to an internal temperature of 165 degrees F., about 15-20 minutes. Remove from oven and discard bay leaves and thyme.
If needed: To thicken pan juices, pour juices in a small saucepan. Over medium heat, cook until juices are reduced. Pour thickened juices over turkey and sprinkle with parsley.