If you are craving a crispy, juicy, and utterly satisfying comfort food, this Turkey Chebureki (Turkey Turnover) Recipe is going to become your new favorite! These delightful turnovers are packed with savory ground turkey, subtly sweet onions, and fragrant spices all encased in a golden, crisp shell that’s fried to perfection. Whether you’re looking for an impressive appetizer or a hearty snack, this dish balances texture and flavor in a way that warms the soul and delights the palate. Get ready to embark on a delicious journey into this easy-to-make, wildly tasty treat that’s sure to impress everyone around your table.
Ingredients You’ll Need
To make these scrumptious Turkey Chebureki, you’ll use simple, fresh ingredients that come together beautifully. Each component plays a vital role, from flavor to texture, helping create a balance that makes this dish stand out.
- 2 lb ground turkey: Lean, tender, and perfect for soaking up all the delightful flavors.
- 2 medium yellow onions: When pureed, they add moisture and sweetness that keep the filling juicy.
- 2 tsp salt: Essential for enhancing all the savory notes in the meat.
- 1/2 tsp black pepper: Adds just the right amount of subtle heat and complexity.
- 40 raw tortillas: These will form the crispy turnovers’ golden exterior and hold that delicious filling inside.
- High heat neutral cooking oil: Perfect for frying and achieving that irresistible crispy texture without overpowering the taste.
How to Make Turkey Chebureki (Turkey Turnover) Recipe
Step 1: Prepare Your Onions
Start by peeling your yellow onions and chopping them into large pieces. Then, pop them into a food processor and puree them until they turn into an applesauce-like consistency. This texture is key because it mixes smoothly with the turkey, distributing flavor evenly and keeping the filling moist.
Step 2: Mix the Filling
In a large bowl, combine the ground turkey with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Stir these spices into the meat thoroughly. Now add your pureed onions to this mixture. While it might look like a lot of onion at first, don’t worry—once cooked inside the chebureki, it melts into the meat, enriching every bite without overpowering it.
Step 3: Fill the Tortillas
Take one raw tortilla and spread a heaping tablespoon of the turkey filling over half of it. Be sure to leave about a 1-inch border around the edges; this space is crucial so you can seal the turnovers properly and prevent any juicy filling from leaking during frying.
Step 4: Seal the Turnovers
Using a brush or your finger, lightly moisten the border of the tortilla with cold water. Fold it in half carefully over the filling. To seal it tight, press the edges firmly together using the tines of a fork, creating a beautiful crimped edge that will hold through frying.
Step 5: Fry to Golden Perfection
Heat a large skillet over medium-high heat and pour in enough neutral oil to coat the bottom thinly. Test the oil by dropping a small bit of filling in; it should sizzle right away. Fry the chebureki two at a time, cooking each side for about 3 minutes. Keep an eye on the heat to ensure they don’t brown too quickly—perfect browning means the turkey inside has cooked thoroughly while the outside is crisp and golden.
Step 6: Drain and Serve
Once fried, transfer your turkey turnovers onto paper towels to soak up any excess oil. These are best enjoyed warm, offering a delightful crunch followed by a juicy, savory interior that feels utterly comforting with every mouthful.
How to Serve Turkey Chebureki (Turkey Turnover) Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of sumac add a lovely touch of color and brightness to your turkey chebureki. A dollop of tangy sour cream or a drizzle of yogurt sauce pairs wonderfully with the crispy turnovers, balancing their richness and enhancing flavor depth.
Side Dishes
Serve these turnovers alongside a fresh cucumber and tomato salad or a crisp green salad with lemon vinaigrette to add refreshing contrast. They also go amazingly well with pickled vegetables, which lend a punchy tang that complements the savory meat filling beautifully.
Creative Ways to Present
For a fun twist, cut the chebureki into smaller bite-sized pieces and arrange them on a platter for a party appetizer. Pair with a variety of dips such as spicy harissa, garlic aioli, or even a homemade chimichurri sauce for guests to customize their flavor experience.
Make Ahead and Storage
Storing Leftovers
Leftover turkey chebureki can be stored in an airtight container in the refrigerator for up to 3 days. They remain tasty and perfect for a quick snack or a speedy lunch the next day.
Freezing
You can freeze the turnovers before frying by sealing them well in freezer bags. Make sure to separate layers with parchment paper to prevent sticking. When frozen, they keep well up to 2 months, allowing you to enjoy this Turkey Chebureki (Turkey Turnover) Recipe anytime the craving strikes.
Reheating
For best results, reheat chebureki in an oven or toaster oven at 350°F (175°C) for 10–12 minutes or until they’re warmed through and crisped back up. Avoid microwaving, as it can make the crust soggy and take away from that satisfying crunch.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works wonderfully as a substitute, offering a similar mild flavor and moist texture that pairs well with the spices and onions.
Are the tortillas the best choice for the dough?
Traditionally, chebureki use a simple unleavened dough, but using tortillas is a clever shortcut that delivers crispy edges and a convenient wrap, making this recipe much easier without sacrificing flavor.
How spicy is this recipe?
This Turkey Chebureki (Turkey Turnover) Recipe is mild, with just a touch of black pepper for warmth. You can easily add chili flakes or cayenne for an extra kick if you like things spicy.
Can I bake the chebureki instead of frying?
Baking is an option if you prefer less oil, but frying creates that signature crispiness and rich flavor that defines chebureki. If baking, brush the turnovers with oil and bake at 400°F (200°C) until golden and cooked through.
Is it okay to prepare the filling a day ahead?
Yes! Preparing the turkey and onion filling in advance can save time. Just store it covered in the fridge and fill your tortillas fresh when ready to fry for the best texture and freshness.
Final Thoughts
This Turkey Chebureki (Turkey Turnover) Recipe is a shining example of simple ingredients transformed into something wonderfully special. Crispy, juicy, and packed with flavor, it’s a dish you’ll want to make again and again — whether for family dinners, casual gatherings, or just a satisfying solo treat. I can’t wait for you to try it and fall in love with every delicious bite!
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Turkey Chebureki (Turkey Turnover) Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 38-40 chebureki
- Category: Appetizer
- Method: Frying
- Cuisine: Turkish
Description
Turkey Chebureki are delicious savory turnovers featuring a flavorful ground turkey filling mixed with pureed onions, seasoned with salt and pepper, and encased in thin tortillas. These turnovers are pan-fried to crispy golden perfection, making them a perfect snack or appetizer with a mouthwatering savory taste and satisfying texture.
Ingredients
Filling
- 2 lb ground turkey
- 2 medium yellow onions
- 2 tsp salt
- 1/2 tsp black pepper
Dough and Cooking
- 40 raw tortillas (38-40, depending on filling)
- High heat neutral cooking oil (enough to coat bottom of skillet for frying)
Instructions
- Prepare Onion: Peel and chop the onions into large pieces, then puree them in a food processor until the consistency resembles applesauce.
- Mix Filling: Combine the ground turkey with 2 tsp salt, 1/2 tsp black pepper, and the pureed onion. Mix thoroughly until well incorporated; despite the large amount of onion, it will blend into the meat.
- Assemble Chebureki: Spread a heaping tablespoon of the turkey mixture over half of a raw tortilla, leaving about a 1-inch border around the edges to allow for sealing.
- Seal Edges: Brush cold water around the edges of the tortilla, then fold it in half over the filling. Press down firmly and seal the edges by pressing with a fork all around.
- Heat Oil: In a large skillet, pour enough oil to just coat the bottom and heat over medium-high until hot but not smoking; the turnovers should sizzle upon contact.
- Fry Chebureki: Add the turnovers two at a time to the skillet. Sauté each side for approximately 3 minutes, adjusting heat to prevent burning. Both sides should develop a golden-brown crust and the meat should cook through.
- Drain and Serve: Transfer cooked turnovers onto paper towels to absorb excess oil. Serve warm for best flavor.
Notes
- Using pureed onions ensures the filling stays juicy and flavorful without large chunks.
- Adjust the amount of filling per tortilla depending on size; avoid overfilling to prevent breakage or leaking during frying.
- Ensure oil is hot before frying to achieve a crispy crust and proper cooking of the meat inside.
- Can be served with yogurt-based dips or hot sauce for added flavor.
- Leftovers can be reheated in a skillet to crisp up again.
