Turkey Recipes


Turkey Recipes

Make any recipe from here….and your family will sure ‘gobble-gobble’

FACS Logo

Turkey Club Salad with Avocado Dressing
Recipe courtesy Rachael Ray

Yield: 4 servings

12 slices microwave ready sliced bacon (recommended: Ready Crisp bacon)
3 hearts romaine lettuce
2 cups pea shoots, radish spouts or bean spouts
3 plum tomatoes, sliced
1/2 medium red onion, chopped
Salt and pepper
1 1/2 pounds rotisserie turkey breast or thick sliced deli roast turkey breast
2 ripe Hass avocados
1 lemon, zested and juiced
1 clove garlic
1 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons hot sauce (recommended: Tabasco sauce), eyeball it

Crisp the bacon in microwaveaccording to package directions. Remove from microwave and chop. Ofcourse, any bacon or turkey bacon which you have on hand may besubstituted. These pre-rendered bacon products simply allow you to keepmore heat out of the kitchen by giving you the option of alow-maintenance microwave preparation.

Chop romaine lettuce and arrangeon large platter. Arrange a bed of pea shoots or sprouts on top of thelettuce then arrange the tomatoes and chopped red onion on top of that.Season the salad vegetables with salt and pepper, to your taste.Scatter chopped bacon onto salad.

Remove the rotisserie turkeyfrom the bone with a sharp carving knife. Slice the rotisserie breastmeat on an angle into strips. For thick cut turkey from the deli,julienne the meat into 1/2-inch strips. Arrange the sliced turkey downthe center of the salad platter.

Cut all around the ripe avocadosdown to the pit. Twist and separate the halved fruit. Remove the pitwith a spoon, then scoop the flesh with a spoon into your foodprocessor bowl. Add the zest and juice of 1 lemon to the foodprocessor. Chop garlic on your board and mash with 1 teaspoon salt topaste the garlic. Add garlic paste and the red wine vinegar to the foodprocessor. Place lid on the food processor and turn it on. While theblade is spinning, stream in extra-virgin olive oil and add hot sauce.Stop processor, taste dressing and adjust seasonings. Pour dressingback and forth over the platter evenly when you are ready to serve thissimple and so-cool salad meal.


Herb Roasted Turkey Breast with Pan Gravy
Recipe courtesy Rachael Ray

Yield: 8 servings

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of amini food processor. Using a vegetable peeler, peel the zest from thelemon in thin strips, being careful not to cut into the bitter whitepith. Add the lemon zest to the food processor and reserve the wholelemon for another use. Chop the onion and lemon zest until fine. Addthe sage, parsley, olive oil, and 1 teaspoon salt and pulse until itforms a coarse paste.

Put 2 of the bay leaves and thebutter into a small pan and heat over medium-low heat until the butteris bubbling. Remove from the heat and set aside.

Put the turkey breasts on a worksurface. Carefully run your fingers between the skin and the flesh from1 end, being careful not to pull it completely off, creating a pocket.Season the turkey breasts generously with salt and pepper. Stuff halfof the herb paste under the skin of each breast, and spread it evenlyunder the skin. Transfer the breasts to the roasting pan, and slide 2bay leaves underneath each one. (The heat of the pan will release thebay leaf oils and flavor the breast.) Using a pastry brush, baste thebreasts with half of the bay butter. Place the turkey in the oven andimmediately decrease the temperature to 400 degrees F. After 20minutes, baste the turkey breasts with the remaining butter, and roastfor an additional 20 to 25 minutes.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over theburner on medium heat. Sprinkle the flour over the pan juices, andcook, stirring, for a few minutes. Add the apple brandy, and scrape thepan to lift the bits that are stuck to the bottom. Cook for a minute toburn off the alcohol, then, while stirring, pour in the apple cider.Bring to a simmer, and stir until thickened. Season with salt andpepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.


Roasted Turkey with stuffing on the side
From Food Network Kitchens
Yield: 8 to 10 servings

 (8 to 10 pound) turkey 
Kosher salt and freshly ground black pepper 
1 medium onion, quartered 
1 head garlic, halved 
Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage 
2 bay leaves 
8 tablespoons unsalted butter (1 stick), melted 

Serving Suggestions: Sage, Sausage and Apple Dressing, recipe follows
 

Adjusta rack to lowest position and remove other racks. Preheat oven to 325degrees F. Remove turkey parts from neck and breast cavities andreserve for other uses, if desired. Dry bird well with paper towels,inside and out. Salt and pepper inside the breast cavity and stuff theonion, garlic, herbs, and bay leaves inside. Set the bird on a roastingrack in a roasting pan; breast side up and brush generously with halfthe butter and season with salt and pepper. Tent the bird with foil. 

Roastthe turkey for 2 hours. Remove the foil and baste with the remainingbutter. Increase oven temperature to 425 degrees F and continue toroast until an instant read thermometer registers 165 degrees F in thethigh of the bird, about 45 minutes more. 

Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.

Sage, Sausage and Apple Dressing (for the side)
Recipe courtesy Food Network Kitchens
Yield: 8 to 10 servings 

16-ounce bag stuffing cubes 
6 tablespoons unsalted butter, plus more for greasing the pan and topping 
1 pound fresh sage sausage, casing removed 
1 medium onion, chopped 
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped 
1 to 2 ribs celery with leaves, chopped 
1/2 teaspoon kosher salt 
3 cups chicken broth, homemade or low-sodium canned 
1/4 cup chopped fresh flat-leaf parsley 
1/2 cup walnut pieces, toasted (See Note) 
2 eggs, beaten 
 

Preheat oven to 325 degrees F. 

Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish. 

Melt 2tablespoons of butter in a large skillet over medium-high heat. Add thesausage and break up with a wooden spoon. Cook until it loses most ofits pink color, but not so much that it’s dry, about 5 minutes. Add thesausage and pan drippings to the stuffing cubes. Melt the remainingbutter in the pan. Add the onion, apple, celery, and salt. Cook untilthe vegetables get soft, about 5 minutes. Add the broth and parsley andbring to a boil. 

Pour thevegetable mixture over the stuffing cubes and toss until evenlymoistened. Mix in the walnuts and eggs. Loosely pack the dressing inthe prepared pan and cook uncovered until the top forms a crust, about40 minutes. Drizzle about 2 tablespoons of turkey pan drippings ormelted butter over the top. Cook until the top is crisp and golden,about 20 minutes more. Set immediately or warm. 

Tips: Put the dressing in the oven during the last hour of cooking the turkey 
Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.


Turkey-Dried Plum Lettuce Wraps
with Garlic-Lime Dipping Sauce
Source: California Dried Plum Board
Servings: 4

1 pound lean ground turkey
2 tablespoons finely chopped fresh ginger
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
1 cup (about 6 ounces) finely chopped pitted dried plums
2 tablespoons sweetened coconut flakes
2 tablespoons chopped dry roasted peanuts
2 tablespoons sliced green onion
1 tablespoon chopped cilantro
8 Romaine lettuce leaves
Dipping Sauce (recipe follows)
In large bowl combine turkey, ginger, soy sauce and sesame oil, mixing lightly but thoroughly.
In large nonstick skillet, brown turkey mixture over medium heat, breaking
into crumbles; pour off drippings.
Add dried plums, coconut, peanuts, green onion and cilantro; cook and stir 1 to 2 minutes or until heated through.
Incenter of each lettuce leaf spoon 2 tablespoonfuls turkey mixture andfold lettuce to form small packet. Serve immediately with DippingSauce.

DIPPING SAUCE:
In small bowl, whisk together 1/4 cupwater; 2 tablespoons fish sauce; 1 1/2 teaspoons sugar;1 clove garlic, finely chopped; and 1/4 teaspoon fresh lime juice.(Yield: 1/3 cup)


Turkey Lasagna
Barefoot Contessa Family Style

Yield: 8 servings

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to12-inch) skillet. Add the onion and cook for 5 minutes over medium-lowheat, until translucent. Add the garlic and cook for 1 more minute. Addthe sausage and cook over medium-low heat, breaking it up with a fork,for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomatopaste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt,and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with thehottest tap water. Add the noodles and allow them to sit in the waterfor 20 minutes. Drain.

In a medium bowl, combine the ricotta,goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons ofparsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12by 2-inch rectangular baking dish, spreading the sauce over the bottomof the dish. Then add the layers as follows: half the pasta, half themozzarella, half the ricotta, and one third of the sauce. Add the restof the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.


Roasting a Turkey (fancy like Martha Stewart)
 Martha Stewart Living Omnimedia, Inc. 

 Yield: 10 to 12 servings

1 (12 to 15-pound) brined turkey, recipe follows 
1 tablespoon freshly ground white pepper 
1 tablespoon freshly ground black pepper 
Cornbread, Apple, and Sausage Stuffing, recipe follows 
4 cups homemade chicken stock, or low-sodium canned 
2 medium onions, roughly chopped 
2 carrots, roughly chopped 
2 celery stalks, roughly chopped 
1/2 cup coarsely chopped fresh flat-leaf parsley stems (about 1 bunch) 
Thanksgiving Gravy, for serving, recipe follows, optional
 

Preheat the oven to 325 degrees F. 

In a small bowl, combine the remaining2 tablespoons salt and the white and black pepper. Rub the inside andoutside of the turkey with the salt-and-pepper mixture. Fill the largecavity and neck cavity with as much stuffing as they hold comfortably.Do not pack tightly, or the stuffing will not cook through. (If all thestuffing does not fit, simply transfer the extra to a buttered bakingdish, and bake covered, for 30 minutes and uncovered for 15 minutesmore in a preheated 375 degree F oven.) Tie the legs together looselywith kitchen twine. Fold the neck flap under, and secure withtoothpicks. Place the turkey, breast side up, on a roasting rack in aheavy metal roasting pan. Fold the wing tips under the turkey. 

Soak a clean kitchen towel in thechicken stock. Lift the towel out of the stock, and squeeze itslightly, leaving it very damp. Spread it evenly over the turkey. Placethe turkey in the oven so breast is facing the front of the oven. 
Roast for 3 hours, basting every 30 minutes. 

Carefully remove the towel. Turnroasting pan so the breast is facing the back of the oven. Baste turkeywith pan juices. The skin gets fragile as it browns, so bastecarefully. Add onions, carrots, celery, and parsley stems to theroasting pan around the turkey. Roast 1 hour more, basting after 30minutes. 

Insert an instant-read thermometerinto the thickest part of the thigh. Do not poke into a bone. Thetemperature should reach 165 degrees F and the turkey should be goldenbrown. The breast does not need to be checked for temperature. If thelegs are not fully cooked, baste the turkey, return to the oven, andcook for 15 to 20 minutes. 

When fully cooked, remove the turkeyfrom the oven, and let it rest, covered, for at least 20 minutes.Transfer to a carving board. Make the gravy, and serve with turkey.
 

Brining a Turkey: 
2 gallons cold water 
2 cups bourbon 
2 cups plus 2 tablespoons coarse salt 
1 cup sugar 
1 (12 to 15-pound) turkey, giblets removed and rinsed 

In a pot large enough toaccommodate the turkey, combine 2 gallons water, the bourbon, 2 cupssalt, and the sugar. Stir to dissolve salt and sugar. Add turkey, andrefrigerate for 18 to 36 hours. Remove turkey from the brine, and drywell with paper towels. Let stand, covered, at room temperature for 1to 2 hours.
 

Cornbread, Apple and Sausage Stuffing: 
Cornbread,  cut into 1-inch cubes (recipe follows,)
1 pound sweet Italian sausage 
1 cup (2 sticks) unsalted butter 
4 medium red onions, finely chopped 
8 celery stalks, finely chopped 
4 Granny Smith apples, peeled, cored, and chopped 
1 cup dried cranberries 
1 1/2 cups half-and-half 
1/2 cup chopped fresh sage 

Preheat the oven to 300 degrees F. 

Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside. 

In a large saute pan over mediumheat, cook sausage until it’s no longer pink. Transfer to a small bowl;set aside. Melt butter in the same saute pan. Add onion and celery, andcook over medium heat until translucent, 10 to 15 minutes. Add applesand cranberries, stir to combine, and cook 5 minutes. Addhalf-and-half, and cook, stirring for 3 minutes. Add sage, and removefrom heat. Transfer to a large bowl. Add cornbread and sausage; stir tocombine. Let cool completely before stuffing the turkey, or store in 
an airtight container in the refrigerator for up to 2 days. 

Yield: enough stuffing for a 12 to 15 pound turkey. 

Cornbread: 
2 tablespoons unsalted butter, for baking pan 
1 1/2 cups coarse yellow cornmeal 
1/2 cup all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon coarse salt 
1 1/4 cups milk 
1 tablespoon molasses 
1 large egg 

Preheat the oven to 375 degrees F. 

Butter an 8 by 8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside. 

In a small bowl, combine milk,molasses, and egg. Add to the dry ingredients, and mix well. Pourbatter into prepared baking pan, and bake until golden brown and a caketester inserted into the center comes out clean, 25 to 30 minutes.Transfer to a cooling rack. When cool, gently run a knife around pan;unmold. 

Yield: 1 (8-inch) pan

Thanksgiving Gravy: 
5 cups homemade chicken stock, or low-sodium canned 
4 tablespoons unsalted butter, melted 
1/3 cup all-purpose flour 
Coarse salt and freshly ground pepper 

When turkey is fully cooked andhas been removed from the roasting pan, place the pan over medium heat.Add chicken stock. Bring liquid to a boil, scraping the crisp bits fromthe bottom and sides with a wooden spoon. Reduce heat and simmer,stirring, for 10 minutes. Strain through a fine sieve into a glassmeasuring cup. Let stand until fat rises to the surface, about 10minutes, then skim it off and reserve. Transfer defatted stock mixtureto a medium saucepan and bring to a simmer. 

In a second saucepan over mediumheat, add melted butter and enough reserved fat to make 1/3 cup. Addflour, and cook, stirring constantly, until golden brown, 5 to 7minutes. Remove half of this mixture from the saucepan, and set aside.Whisk in the simmering stock mixture. If a thicker gravy is desired,add more of the reserved flour mixture, a little bit at a time, untilthickened. Continue to cook over low heat for 10 minutes, stirringconstantly. Season with salt and pepper. 

Yield: 10 to 12 servings


Turkey-Andouille Gumbo
About 8 servings

This gets better after it sits in the refrigerator for a day. Serve over cooked rice.

1/2 cup vegetable oil
1/2 cup flour
1 large onion, chopped
1 red bell pepper, seeded, cored and coarsely chopped
2 ribs celery, chopped
1or 2 cooked turkey carcasses, with whatever meat is still attached,plus all available scraps such as the neck (not the giblets) and wingtips
3 quarts chicken stock or water
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce, such as Tabasco
2 bay leaves
1/4 teaspoon dried thyme
1 pound cooked andouille or smoked sausage, sliced into 1-inch disks
2 scallions, mostly light-green parts and about an inch of the white parts, chopped
2 to 3 cups cooked long-grain rice, warmed
File powder (optional)

In a large saucepan over mediumto medium-low heat, combining the oil and flour and cook, stirringconstantly, to make as dark a roux as you can without burning it. (Theheat can be higher, but you must stir more assiduously to avoid burningit.) When the roux is medium-dark, reduce the heat to low and add theonion, bell pepper and celery. Cook them in the roux until the onionsare clear and have begun to brown a little, about 10 minutes. Add theturkey bones and meat to the pot, along with the chicken stock orwater, salt, pepper, hot pepper sauce, bay leaves and thyme. Bring themixture to a simmer and cook, uncovered, for about an hour. While it’ssimmering, occasionally skim fat from the surface.

In a large skillet overmedium-low heat, heat the andouille or sausage to remove excess fat.Drain on paper towels, and then add the sausage to the gumbo pot.Reduce heat to low and simmer the gumbo, stirring occasionally, for 1to 2 hours (it improves with time). Remove and discard the bay leaves.

Using tongs, transfer the turkeybones from the pot to a work surface. Strip off all the meat from thebones and return the meat to the pot, discarding the bones. Add thescallions and simmer for 3 to 4 more minutes to lose their crispness.Check seasonings and adjust to taste.

To serve, put about 1/2 cup offluffy cooked rice in individual bowls and top with about 1 cup of thegumbo. Sprinkle with fil powder, if desired.


Turkey Lasagna
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved Yield: 8 servings

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to12-inch) skillet. Add the onion and cook for 5 minutes over medium-lowheat, until translucent. Add the garlic and cook for 1 more minute. Addthe sausage and cook over medium-low heat, breaking it up with a fork,for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomatopaste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt,and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with thehottest tap water. Add the noodles and allow them to sit in the waterfor 20 minutes. Drain.

In a medium bowl, combine the ricotta,goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons ofparsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9by 12 by 2-inch rectangular baking dish, spreading the sauce over thebottom of the dish. Then add the layers as follows: half the pasta,half the mozzarella, half the ricotta, and one third of the sauce. Addthe rest of the pasta, mozzarella, ricotta, and finally, sauce.Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauceis bubbling.

Home

Questions, submissions or comments?
Email jenny_mackinnell@apsva.us
Site designed by Gunston Middle School FACS Teacher Jenny MacKinnell
Arlington County’s F.A.C.S Mainpage