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Turkey Forestiere

Turkey Forestiere

with Mushroom Sauce and Pancetta Roasties

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There are many ways you can tenderise meat. Marinating is good. Hanging works especially well for game. In some parts of the world they like to wrap stuff in papaya leaves. But our method of tenderising today is whacking the living daylights out of some turkey with a frying pan! Simple, effective and fun.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Echalion Shallot

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Garlic Clove

½ unit(s)


3 sprig(s)


2 unit(s)

Turkey Steak

1 pack(s)

Bacon Lardons

1 pack(s)

Creme Fraiche


1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2661 kJ
Energy (kcal)636 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate52 g
of which sugars7.0 g
Protein54 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the potato into 2cm chunks (no need to peel). Pick the thyme leaves from their stalks (discard the stalks). Put the potato on a baking tray. Drizzle over a glug of oil and season with salt and pepper. Sprinkle on the thyme leaves and toss. Roast on the top shelf of your oven for 20 mins, then add the pancetta. Cook until the potato and pancetta are both brown and crispy, another 7-10 mins.


Meanwhile, halve, peel and chop the shallot into small pieces. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Zest the lemon.


Lay out a sheet of clingfilm and place a turkey steak on top. Cover with another sheet of clingfilm. Using a frying pan or a rolling pin, bash the turkey steak until roughly 1cm thick. Repeat for each steak. Keep the turkey to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Heat a splash of oil in a frying pan on medium heat. Add the shallot and cook until soft, 4-5 mins. Add the garlic, cook for 1 minute more. Add the mushrooms. Season with salt and pepper. Stir together and cook until the mushrooms are slightly browned, 6-7 mins. Add a squeeze of lemon juice and cook for a further 30 seconds. TIP: You can add more lemon later, so don't add too much here!


Lower the heat and stir in the crème fraîche. Taste and season with more salt, pepper or lemon juice if needed, then set aside. Season each turkey steak with salt, pepper and lemon zest. Heat a splash of oil in another frying pan on medium heat. Once hot, add the turkey. Fry for 4-5 mins on each side, then remove to a board to rest. iIMPORTANT: The turkey is cooked when it is no longer pink in the middle.


When the potato and pancetta are browned and crispy, remove from the oven and add the kale to the baking tray there's a lot, but don't worry - it'll wilt down). Gently mix through the roasties and return to the oven for 3 mins. Meanwhile, heat up the mushroom sauce (add a splash of water if it's too thick) and cut the turkey steaks into 2cm wide slices. Serve the turkey with the roasties and a good spoonful of mushroom sauce. Enjoy!