Braised Turkey with Tomatoes Garlic & Smoked Bacon

4.0/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Easy
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Braised Turkey with Tomatoes Garlic & Smoked Bacon

Turkey is not just great at Christmas, this poultry dish is high in protein and low in fat and really great value all year round.


  • For the Meatballs
  • 375-400g turkey thigh mince
  • 1 small red onions very finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp mayonnaise
  • 1 tbsp cornflour or arrowroot
  • salt & freshly milled black pepper
  • For the Sauce
  • 4 rashers smoked streaky bacon, chopped finely
  • 1 large onion, chopped
  • 400g can chopped tomatoes in juice
  • 2 tbsp any vinegar
  • 2 tsp dark brown sugar
  • 100mls water
  • 1 x 10g veg stock cube, crumbled
  • 2 tbsp 1tbsp any oil
  • cornflour or arrowroot with a little water
  • 150g sun blush tomatoes, chopped roughly
  • 4 tbsp fresh basil, roughly chopped

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  • Place the mince, onions, garlic and mayonnaise into a mixing bowl and using the paddle attachment mix until nice and thick and pasty. This is really important.
  • Finally add the cornflour or arrowroot, salt and pepper and really mix well again.
  • Next roll 20 small meatballs and place on baking parchment.
  • Cover with cling film and chill well until needed.


  • Heat the oil and fry the bacon till crispy.
  • Add the onion and cook for 10 minutes.
  • Add the tomatoes, vinegar, sugar, water and stock cube and bring to a simmer.
  • Place the meatballs on top of the sauce and cover, then simmer for 15 minutes, spooning the sauce over the meatballs until they are cooked.
  • Mix the cornflour/arrowroot and water together well and pour over the simmering liquid, stir well and the sauce will thicken lightly.
  • Remove from the stove and stir through the sunblush tomatoes and basil cover and leave for 10 minutes.
  • Serve with tagliatelle pasta or steamed rice

Phil's Tips

  • Turkey dries out quickly, so don't overcook it.
  • If marinating turkey meat, put it in the fridge straight after you've finished, as it is highly sensitive to heat.
  • Store turkey separate from any gravy, stuffing or raw food.
  • Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.


  • Turkey is a rich source of protein.
  • Skinless turkey is low in fat. White meat is lower in calories and has less fat than the dark meat. A typical turkey is about three quarters white meat.
  • Turkey meat is a source of iron, zinc, potassium and phosphorus.
  • It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
  • Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
  • Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.


  • Turkey can be high in sodium.
  • Some meat, particularly pre-packaged slices, can be processed and contain other substances.
  • Turkey skin is high in fat.

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