Turkey Verde
Elevate your weeknight dinners with this vibrant and flavorful Turkey Verde recipe! This dish features tender turkey breast simmered in a homemade salsa verde made from roasted tomatillos, poblano peppers, jalapeño, and aromatic garlic and onion. The smoky, slightly tangy sauce is blended with fresh cilantro, lime juice, and a hint of cumin for an irresistible depth of flavor. Perfectly seared turkey absorbs the rich verde sauce, resulting in a succulent filling that’s ideal for tacos, burrito bowls, or serving alongside fluffy rice. Ready in just over an hour and packed with wholesome ingredients, this recipe is a delicious and healthy way to spice up your meal rotation. Whether you’re hosting a dinner party or meal prepping for the week, Turkey Verde will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pounds turkey breast
- 6 medium tomatillos
- 2 poblano peppers
- 1 jalapeño peppers
- 1 medium white onion
- 3 garlic cloves
- 1 cup fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 450°F (232°C).
Peel the husks off the tomatillos and rinse them under warm water to remove any stickiness.
Place the tomatillos, poblano peppers, jalapeño pepper, onion (cut into quarters), and garlic cloves on a baking sheet.
Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat.
Roast the vegetables in the oven for 15-20 minutes, until they are lightly charred and softened.
Once the vegetables are roasted, place the poblano and jalapeño peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen their skins, then peel and discard the skins, stems, and seeds.
Transfer the roasted tomatillos, onion, garlic, peeled peppers, fresh cilantro, lime juice, and cumin to a blender or food processor. Blend until smooth to create the green salsa (salsa verde).
Season the turkey breast with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the turkey breast for 4-5 minutes per side, until browned.
Reduce the heat to medium, then pour the salsa verde and chicken broth over the turkey.
Cover the skillet or Dutch oven with a lid and simmer for 40-45 minutes, stirring occasionally, until the turkey is fully cooked and tender.
Remove the turkey from the skillet and shred it using two forks. Return the shredded turkey to the skillet and stir to coat it in the sauce.
Taste and adjust the seasoning with additional salt or lime juice if needed.
Serve the Turkey Verde hot with tortillas, rice, or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 7199 mg | 313% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 19.0 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3974 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
