Sponsored: Underlining its commitment to high-quality, leading Halal turkey meat brand Indilight has collaborated with biohacking chef, Silvena Rowe, to showcase the potential of cooking with turkey
For health-conscious cooks across the GCC, Indilight turkey, supplied by Suma Gourmet, offers the definitive lean, high-protein foundation for nourishing meals, making healthy eating truly effortless and flavour-packed. This Halal-certified range, which spans from versatile turkey breast and thighs for quick weeknight meals to succulent cuts for Thanksgiving and the season ahead, is the brand of choice for kitchens that prioritise value and taste.
Beyond its impressive protein count, turkey is naturally hypoallergenic and rich in essential nutrients, including the amino acid tryptophan, a precursor to the ‘happiness hormone’, serotonin, making it ideal for the whole family. Further cementing its reputation, Indilight has partnered with celebrity chef, food writer, television personality, restaurateur and wellness authority, Silvena Rowe, hailed for her superfood-rich cuisine. Here, we speak with chef Silvena Rowe on her collaboration with Indilight.
What was the defining quality or characteristic of the Indilight brand that made it the ideal partner for your personal culinary philosophy?
For me, the defining quality of Indilight is trust, full transparency from farm to fork. Their vertically integrated production means every step, from hatching to packaging, is carefully controlled and traceable. As a chef obsessed with purity, provenance and performance foods, that matters deeply to me. My culinary philosophy has always been about clean indulgence, food that nourishes, energises and celebrates life. Indilight’s turkey meat embodies that balance. It’s honest, wholesome, and aligned with everything I stand for: integrity in ingredients, excellence in flavour and a quiet commitment to wellbeing that goes beyond the plate.
Beyond lean protein, how does Indilight turkey become a strategic functional food that aligns with your philosophy for longevity and overall wellness?
In longevity nutrition, we look beyond calories or macros, we look at cellular nourishment. Indilight turkey meat is a perfect example of a functional food because it offers so much more than lean protein. It’s rich in B-vitamins that fuel energy metabolism, selenium for antioxidant defence and tryptophan to support mood and restorative sleep. It’s also beautifully digestible and naturally low in fat, which makes it a gentle yet powerful protein source. For me, that’s the future of food – ingredients that are intelligent by nature, that support mood, immunity, energy and cellular renewal all at once. Indilight fits perfectly into that philosophy.
How do you expertly layer your cooking style and flavours with Indilight turkey’s lean profile?
Turkey’s lean nature is a gift; it lets me create depth and vibrancy through layering. I often begin with a Mediterranean-inspired marinade of lemon juice, garlic, herbs, and a touch of olive oil. Then I build textures, a quick sear for a golden crust, a fresh citrus glaze or a drizzle of cold-pressed oil at the end for silkiness. My food always dances between contrasts, hot and cool, creamy and crisp, earthy and bright. Indilight’s turkey is a beautiful canvas for that balance. It absorbs flavour elegantly without losing its clean, light spirit, which is what makes it so versatile in my longevity cooking.
Your ultimate weeknight supper using Indilight turkey?
It has to be my Lemon and Herb Indilight Turkey Medallions with Quinoa and Greens. I marinate thin slices of turkey breast in lemon, garlic, thyme and olive oil – just 20 minutes is enough. Then I sear them quickly until golden and tender. On the side, a warm quinoa pilaf with baby spinach, pistachios and a squeeze of lemon. It’s zesty, nourishing and ready in 25 minutes.
What’s a must-know chef’s secret for guaranteeing a perfectly succulent and tender turkey every single time?
Respect the rest! The secret is to stop cooking just before perfection. I always remove the turkey a few degrees before it’s done and let it rest under foil, the juices redistribute, and the meat becomes buttery soft. Of course, either should always be fully cooked. It’s the kind of meal that fuels body and mind. It’s light, energising and deeply satisfying. A perfect weeknight ritual for anyone who wants to eat beautifully and live well.
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