Skillet Turkey in Sour Cream Sauce
Simple, tasty, juicy, and appetizing — perfect for any day! Skillet turkey in sour cream sauce couldn't be easier to make. It's a great main that pairs with any side — vegetables, grains, or pasta — and you could even serve it for a special occasion!
Cooking method
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Step 1:
How do you braise turkey in sour cream sauce in a skillet? Gather your ingredients. Which cut of turkey is best? That's up to you — it can be fillet only, or drumsticks, thighs, or wings. I'm using fillet. If needed, thaw the turkey ahead of time.
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Step 2:
Trim the turkey, rinse it, and pat it dry with paper towels. Cut the fillet into small cubes.
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Step 3:
Peel the onion and cut it into half-moons or small dice. Besides onion, you can add carrot if you like — it lends the meat a nice sweetness.
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Step 4:
Make the sour cream sauce. Put a few tablespoons of thick, rich sour cream in a bowl. Add salt and ground black pepper. If you like, add other seasonings or spices, or some chopped fresh herbs. Pour in half a cup of water and stir until smooth.
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Step 5:
Pour the vegetable oil into a skillet and heat it on the stove. Add the chopped onion to the hot oil and cook, stirring, without letting it brown much.
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Step 6:
Add the cubed turkey to the onion. Cook them together over low heat, stirring with a wooden spoon, until the meat is lightly browned on all sides. Try not to overcook it or crisp it up into a crust.
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Step 7:
Pour the sour cream sauce into the skillet with the meat. Stir, cover, and braise over medium heat for about 15–25 minutes. Then uncover, stir, and braise another 5 minutes or so without the lid so the sauce thickens. Serve with or without a side. Enjoy!
- Every home cook tries to keep the family's weekday menu interesting, but a busy schedule doesn't leave much time for elaborate dishes. Luckily, there are recipes for very simple, quick, and tasty meals that fit the bill — like turkey braised in sour cream sauce. It's a simple, hearty, wholesome dish.
- To keep the sour cream from curdling or separating as it braises, stir it together with a spoonful of flour in a separate bowl first, then add it to the pot or skillet. You can swap the sour cream for cream of any fat percentage.
- Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds, including carcinogens. It's worth knowing which oil to reach for when frying and which to skip.
- One thing to keep in mind: the wrong pan can ruin even the best recipe, so it's worth choosing the right skillet for the job.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Turkey carcass without skin - 161 kcal/100g
- Turkey II category - 194 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
