Last Updated on February 11, 2021
This sheet pan Thai turkey recipe can be made in the time it takes to boil a pot of rice and tastes just like take-out. This sheet pan meal is sure to be a family diner hit!
My girls went back to school last week after a lovely summer break and I have to admit, it’s hard to get bak into the school routine. The transition from lazy summer days, sleeping in and a whole lot of fun to early nights, after-school activities and living on a schedule is a huge challenge. That is why it’s more important than ever to make sure my family is eating delicious, easy to prepare and budget-friendly meals.
In September, tips and tricks that help you keep it together are essential. Make weekday meals a breeze by planning ahead and including turkey for meals that are tasty, healthy, nutritious and easy to prepare. Meal planning and freezer cooking can save you both time and money, plus as a bonus, it eliminates question of “whats for dinner?”
Choosing healthy, nutritious and affordable foods like Canadian turkey is a great place to start. Turkey is a protein-packed staple that can be the star of any meal. It works to fuel your family with essential protein and nutrients. Turkey packs a big punch with each 100-gram serving providing about 30 grams of high quality lean protein. Turkey is also packed with nutrients like vitamin B12, selenium and zinc.
5 TIPS TO MAKE BACK-TO-SCHOOL EASY WITH CANADIAN TURKEY
Turkey is the perfect choice for batch cooking. Plan for recipes that are easy to scale and cook extra turkey to provide planned leftovers, so you can cook once and eat twice!
Turkey is a great source of protein, important minerals and nutrients. Power-up your plate without having to compromise on flavour with this tasty ingredient.
Keep It Simple!
Turkey can be cooked ahead of time and freezes well, so you can have an easy meal on hand during rushed weeknights and busy weekends.
Turkey adapts to all of your favourite flavour profiles and spice combinations, and with so many cuts to choose from you can find choices that please the whole family. Turkey is a delicious option for breakfast, lunch, and dinner. You can serve it hot or cold, and it tastes great the next day, too!
Add turkey to your favourite dishes for an instant protein boost! Salads, soups, pasta sauces and casseroles all benefit from the added nutrients turkey contributes.
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This sheet pan Thai peanut turkey recipe is a hit in my house – even my picky eaters think it takes like take-out from our favourite (and expensive) Thai restaurant.
I like to prep in the morning before the day gets going and let the chicken marinade all day. Come dinner time the turkey can be cooked in the time it takes to make a fresh pot of steaming hot rice.
It’s a quick meal that my whole family enjoys, and this recipe makes enough for left overs the next day too!
Sheet Pan Thai Turkey
Serves 8 | Prep Time: 24 mins | Cook Time: 20 mins
3 Tbsp Light brown sugar
1 tsp ground ginger
2 Tbsp Vegetable oil, divided
1 Tbsp Soy sauce
1 Tbsp Sriracha
1 Tbsp Peanut Butter
1 lime, zested and juiced
1 Boneless skinless turkey breast, diced into 1 inch cubes
1 Large red bell pepper, diced into 1-inch cubes
1 Small red onion, diced into 1-inch cubes
Salt & Pepper
1 large, not-quite-ripe, mango, diced into 1-inch cubes
Chopped fresh cilantro
Chopped fresh basil
In a medium bowl, whisk together brown sugar, ginger, 1 tbsp vegetable oil, soy sauce, sriracha, peanut butter, lime zest and juice.
Add turkey and toss to coast then let marinade for 15 mins, or refrigerate up to 8 hrs.
Preheat oven to 350 degrees F.
Spray a rimmed 18 by 13-inch sheet pan with non-stick cooking spray.
Place red pepper and red onion on the sheet pan and toss with 1 tbsp vegetable oil and salt & pepper to taste.
Remove the turkey from the marinade and place on the sheet pan, spacing evenly.
Cook in preheated oven for 10 minutes, remove and sprinkle in mango chunks.
Return to oven and continue to cook until turkey is cooked through, about 7 – 10 minutes longer.
Serve warm with rice and toppings.
- 3 Tbsp Light brown sugar
- 1 tsp ground ginger
- 2 Tbsp Vegetable oil, divided
- 1 Tbsp Soy sauce
- 1 Tbsp Sriracha
- 1 Tbsp Peanut Butter
- 1 lime, zested and juiced
- 1 Boneless skinless turkey breast, diced into 1 inch cubes
- 1 Large red bell pepper, diced into 1-inch cubes
- 1 Small red onion, diced into 1-inch cubes
- Salt & Pepper
- 1 large, not-quite-ripe, mango, diced into 1-inch cubes
- Chopped peanuts
- Chopped fresh cilantro
- Chopped fresh basil
- Lime wedges
- In a medium bowl, whisk together brown sugar, ginger, 1 tbsp vegetable oil, soy sauce, sriracha, peanut butter, lime zest and juice.
- Add turkey and toss to coast then let marinade for 15 mins, or refrigerate up to 8 hrs.
- Preheat oven to 350 degrees F.
- Spray a rimmed 18 by 13-inch sheet pan with non-stick cooking spray.
- Place red pepper and red onion on the sheet pan and toss with 1 tbsp vegetable oil and salt & pepper to taste.
- Remove the turkey from the marinade and place on the sheet pan, spacing evenly.
- Cook in preheated oven for 10 minutes, remove and sprinkle in mango chunks.
- Return to oven and continue to cook until turkey is cooked through, about 7 - 10 minutes longer.
- Serve warm with rice and toppings.
Serving Size:1 grams
Amount Per Serving:Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!