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Turkey Recipes
Make any recipe from here….and your family will sure ‘gobble-gobble’ |
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Turkey Club Salad with Avocado Dressing Yield: 4 servings 12 slices microwave ready sliced bacon (recommended: Ready Crisp bacon) 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 Yield: 8 servings 1 small (golf-ball sized) onion, peeled and coarsely chopped 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. 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 (8 to 10 pound) turkey 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) 16-ounce bag stuffing cubes 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 Turkey-Dried Plum Lettuce Wraps with Garlic-Lime Dipping Sauce Source: California Dried Plum Board Servings: 4 1 pound lean ground turkey DIPPING SAUCE: Turkey Lasagna Yield: 8 servings 2 tablespoons olive oil 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) Yield: 10 to 12 servings 1 (12 to 15-pound) brined turkey, recipe follows 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. 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: 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: 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 Yield: enough stuffing for a 12 to 15 pound turkey. Cornbread: 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: 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 This gets better after it sits in the refrigerator for a day. Serve over cooked rice. 1/2 cup vegetable oil 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 2 tablespoons olive oil 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. |
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