Turkey Recipe: February 2008

Fresh Turkey Recipe

Fresh Herb Turkey Loaf

Yield: 6 Servings

Ingredients

2 egg whites
1 c rolled oats
1/2 c red bell pepper; chopped
1/3 c celery; finely chopped
1/4 c onion; finely chopped
2 tb fresh parsley
1/2 ts basil
1/4 ts black pepper
1 lb ground turkey breast; skinned

Instructions

Preheat oven to 350. In a medium bowl, combine all ingredients except turkey. Add turkey and mix well. Mold turkey mixture into a loaf pan. Bake 40 to 45 minutes or until no longer pink. Remove from oven, pay dry with paper towel, and cut into 6 slices.

Salt Turkey Recipe

Roast Turkey - Soaked In Brine

Yield: 20

Ingredients

1 lg turkey; 18-20 lbs
1 lb salt
1 bay leaf
3 md onion; chopped
1 1/2 md carrot; chopped
1 1/2 md celery ribs; chopped
6 thyme; sprigs
1 tb butter; melted

Instructions

Rinse turkey,(giblets, neck and tail piece removed and set aside). Place turkey in large stockpot or clean bucket. Add 2 gallons water and salt. Refrigerate or set in very cool (40 degrees or less) spot for 8 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Heat oven to 250 degrees. Toss a third of the onion, carrots, celery and thyme with 1 TBS butter and place in body cavity. Bring legs together and perform a simple truss. Scatter remaining vegetables and thyme in roasting pan. Pour 1 cup water over vegetables. Set heavy-duty V-rack, adjusted to widest setting in pan. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter. Roast 3 hours, basting back side every hour or so and adding small quantities of water if vegetables look dry. Remove pan from oven (close door); baste with butter. With wad of paper toweling in each hand, turn breast side up. Continue to roast 1 hour, basting once or twice. With turkey in oven, increase temperature to 400. Roast until skin has browned and internal temperature of legs and breast registers 165 degrees, about 1 hour longer. Transfer to platter; let rest 20-30 minutes.

WARNING: These directions are for a commercial turkey. Our fresh, organic 28-pounder cooked completely in 3 hrs. We (luckily) believed the thermometer reading and took a risk and removed turkey from oven. I have not included the stock & gravey recipe.

Per serving: 428 Calories (kcal); 21g Total Fat; (46% calories from fat);
53g Protein; 3g Carbohydrate; 176mg Cholesterol; 8976mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Citrus Turkey Recipe

Citrus-Rosemary Grilled Turkey

Yield: 12 Servings

Ingredients

11 lb Turkey - (to 12 lbs)
Salt and pepper
2 lg Pink grapefruit; peeled, halved
(or 2 large peeled halved oranges)
3 sl Fresh ginger
6 Garlic cloves; unpeeled, crushed
4 Rosemary sprigs
1 c Butter; melted
Zest of 1 grapefruit or orange
1 sl Fresh ginger

Instructions

Remove giblets and neck from body cavity of turkey. Wash and set aside for gravy. Wash turkey and pat dry with paper towel. Generously season cavity and skin with salt and pepper. Stuff neck and body cavity with grapefruits, 2 slices ginger, garlic and rosemary. Combine butter, grapefruit zest and remaining slice ginger in small bowl. This will be used for basting, so keep warm. Truss turkey, tying wings and legs as close to body as possible with string to keep from burning. Arrange mound of charcoal in grill. Light and when covered with gray ash, push half of charcoal to one side of grill and half to other side. Place small roasting pan in center to catch drips. Place turkey on grill over drip pan and cover. Cook until thermometer inserted in thickest part of thigh reaches 165 degrees or until drumstick moves easily when twisted. Begin checking after 1 1/2 hours. Turkey weighing 11 to 12 pounds will take about 2 1/2 hours to cook. Every half hour, add more charcoal to existing piles and baste turkey. If desired, soaked and drained wood chips may be added as well. If turkey browns too quickly, cover affected parts with aluminum foil. If using gas grill, leave 1 section of burners unlit. Place small roasting pan in center to catch drips. Heat on high 10 minutes, then reduce heat to medium-low or low. Place turkey on perforated part of broiler pan and place on grill over drip pan and cover. Cook as above, removing broiler pan for last 1/2 hour of cooking. Remove turkey from grill, cover loosely with aluminum foil and rest 15 to 20 minutes before carving.

Each serving: 639 calories, 419 mg sodium, 262 mg cholesterol, 40 grams fat, 5 grams carbohydrates, 61 grams protein, 0.15 grams fiber.

Comments: A conventional oven may be used with this recipe. Just place the stuffed turkey in a roasting pan, and add some extra garlic, ginger and rosemary around the bird. Bake at 350 degrees until the meat's internal temperature reaches 165 degrees.

Classic Turkey Recipe

Classic Turkey Salad

Yield: 1 Serving

Ingredients

2 c diced turkey
1/2 c sliced celery
1/4 c green onion
1/4 c salted almonds
1/4 c pecan pieces
1/2 c green grapes
1 ts dill weed
2 ts lemon juice
2 ts Dijon mustard
salt and black pepper
1/4 c mayonnaise
1/2 c plain yogurt

Instructions

Combine chicken, celery, onion, almonds, pecans & grapes. Mix together dill weed, lemon juice, mustard, salt, pepper, mayonnaise & yogurt. Fold dressing into chicken mixture.

Approximately 5-8 minutes.

Per serving (excluding unknown items): 929 Calories; 68g Fat (64% calories
from fat); 59g Protein; 27g Carbohydrate; 188mg Cholesterol; 2930mg Sodium

Frozen Turkey Recipe

Frozen Turkey Breast In The Crock Pot

Yield: 1 Servings

Ingredients

1 see instr

Instructions

Place your frozen turkey breast in your crock pot (no additional liquid added). Open a can of cranberries and place on top of the turkey. Sprinkle with a package of Lipton Onion Soup. Put on the cover and cook on low for 6-8 hours. The thawing of the turkey provides enough moisture to cook and the cranberry sauce and onion soup makes a nice sauce.

Serve with mashed potatoes or noodles and a salad for a simple, quick meal.

Turkey Beef Recipe

White Castle Turkey Stuffing

Ingredients

(1 servings)

10 White Castle hamburgers, Pickle removed
1 1/2 c Celery, diced
1 1/4 ts Ground thyme
1 1/2 ts Ground sage
3/4 ts Coarse ground black pepper
1/4 c Chicken broth

Instructions

In a large mixing bowl, tear the White Castle hamburgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for 10-12 lb bird).

NOTE: Allow 1 White Castle hamburger for each pound of turkey, which will be the equivilent of 3/4 cup stuffing per pound.

Spicy Turkey Chili Recipe

Quick Spicy Turkey Chili

Yield: 4 Servings

Ingredients

1/2 lb ground turkey
1 ts oil
1 md onion; diced
1 ts ground cumin
2 garlic cloves; minced
1 1/2 tb chili powder
1 bay leaf
1/2 ts ground cinnamon
1/2 ts ground allspice
1 jalepeno; minced
1 (seeds and membranes removed)
1 tb unsweetened cocoa powder
1/2 tb worchestershire sauce
1 tb white vinegar
1 ts oregano flakes
1 cn stewed tomatoes; 14 oz
3/4 c water; or less
1/2 ts salt
16 oz (canned) favorite chili beans
1 (pink, red, pinto,etc)

Instructions

This is a quick recipe that produces a slightly hot, very aromatic chili. I liked it very much. Brown the turkey in a skillet. Transfer to a 3 quart pot. Brown the onion in the oil (yes, in the skillet). Transfer to the pot. Add all other ingredients except the beans to the pot and simmer, covered, for 20 minutes, stirring occasionally, adding a little more water if things dry out too much. Drain the beans (or not, as you choose) and add them to the pot. Simmer another 10 minutes.