Diced turkey breat on pan, what did I do wrong?

Marvel1

I mostly cook meat in oven, not really a fan of frying it.

So I had a Green Chef receipe, followed instructions - 

 in pan., got it hot, fried the diced Turkey for 5 mins on medium high heat (flpped them over).  

5 mins up, added the othrer ingedigants - passata as the sauce, cooked a further 6 mins.

Off heat, temp check only 60 celsius  - under by 15.

Back on heat for a further 5 mins, off heat, temp check 63

Repeat another 5 mins, temp check 67

By this time, the sauce is overcooked 

Should I have maybe ensured the Turkey was 75 before adding the sauce?

Any other tips?

Thank you

JIL

I'm not sure what you mean by the sauce being overcooked?

I have never used a thermometer on sauce. If the turkey was cooked and the sauce hot, that's really all that mattered although from your post it's not clear what the other ingredients were?

Flugelhorn

I wouldn't check the temp of the turkey, just fry it, cut one piece in half and see if it looks cooked.

Katiehound

I don't have the where-with-all to check temperatures when frying

Just fry the diced turkey until it is cooked through (cut a piece open to check) then add whatever, cook that through, add sauce. presumably that just needs to reheat. 
I've never had a problem.

perhaps the pan was too hot for the sauce, if so it would thicken and then possibly burn.

comeandgo

Again, I  never use the thermometer for frying or stewing meats, never even considered it.  Just look at a piece of meat, you will know if it’s undercooked.   If it was undercooked, with passata as a sauce you could just reduce the heat and let the dish Cook further, put a lid on the pan to stop the sauce reducing or add some water.

gwynlas

With diced chicken I usually flatten it between cling film or kitchen roll before frying gently so that it cooks quickly turning it once prior to adding sauce. You can see the colour changing and can check by cutting through a slice if you wish. Jars of sauce only need to be warmed through so should not overcook. For convenience I sometimes put the cppked meat in a dish cover with sauce and give it about 30 mins in the oven which stops the sauce catching on the bottom of the pan.

theoretica

If you are interested, see the table here about food safety being a function of both temperature and time.  https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-video

If the turkey reaches 74 degrees it is pasturised instantly, but 4 minutes at 66 degrees does the job just as well.  And it takes some time to cool down so the timer continues to run after you turn the heat off.

Not that I ever bother measuring the temperature when frying - but this is why you don't need to be concerned by the readings you saw.