Fesa di Tacchino al Cedro

Calabrian Turkey Steaks with Lime


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Citrus fruits such as limes, bergamots and grapefruit grow profusely all over Calabria. Limes are an important feature of this simple, summery dish, which is delicious with a potato salad. For colour, serve it with some sliced tomatoes, dressed with oil, salt and torn basil leaves.


  • 600 g/1 lb 6 oz thin turkey steaks
  • 10 m½ tsp dried oregano
  • 3 ripe limes, 2 juiced and 1 sliced into wedges
  • 75 ml/5 tbsp extra virgin olive oil
  • 1 garlic clove
  • sea salt and ground black pepper


  1. Place the turkey steaks between sheets of Pour the remaining olive oil into a frying clear film or plastic wrap and beat them with a meat mallet or rolling pin until they are as thin as possible.

  2. Spread out the flattened turkey steaks in a shallow dish and sprinkle with the oregano. Drizzle with the lime juice and half the olive oil and season with salt and pepper. Cover and leave to marinate at room temperature for about 1 hour.

  3. Lift out the turkey slices and pat them dry with kitchen paper
  4. Pour the remaining olive oil into a frying pan. Add the garlic and heat over a high heat. When it sizzles, add as many of the turkey slices as the pan will hold in a single layer. Fry quickly, for only 1-2 minutes on each side, until cooked through.

  5. Transfer the turkey to heated plates and keep hot while cooking the remaining slices.
  6. Divide the juices remaining in the pan among the turkey slices, spooning them over the top. Garnish with the lime wedges and serve.