Spiced turkey oyster and warm potato salad

Martin Blunos combines glazed, pan-fried turkey with a classic French new potato salad to create a tasty meal
By Martin Blunos
Spiced turkey oyster and warm potato salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • olive oil, for shallow-frying
  • 6 turkey 'oysters'
  • black pepper
  • 1 tsp red chillies, chopped
  • 1 tbsp maple syrup
  • squeeze lemon juice
  • salad leaves, to garnish

For the warm potato salad

  • 500 g new potatoes
  • black pepper
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine
  • 1 tbsp soured cream
  • 1 spring onion, shredded

Tips and Suggestions

Turkey oysters are the small oyster-shaped fillets attached to turkey breasts.


1. Boil the new potatoes in a pan of lightly salted water until tender, around 10-15 minutes.2. Meanwhile, make a dressing by whisking together the olive oil and white wine vinegar.3. Drain the new potatoes, then peel and thickly slice them while still hot. Place the warm potato slices in a serving dish and drizzle over the white wine. 4. Pour over the dressing, then add the soured cream and spring onion. Season with salt and freshly ground pepper and mix gently.5. Meanwhile, heat a frying pan until hot. Add in the olive oil and heat through.6. Season the turkey oysters with salt and freshly ground pepper and add to the pan.7. Fry, turning now and then, until golden on both sides, around 5 minutes.8. Reduce the heat and continue cooking for a further 5-6 minutes, turning now and then.9. Sprinkle over the chilli and maple syrup and fry briefly, mixing well, until the turkey is coated. Add a squeeze of lemon juice.10. Slice the turkey oysters and serve on top the warm potato salad, with a garnish of fresh salad leaves.

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