Turkey Recipe: June 2008

Turkey Wing Recipe

Hot N'Saucy Turkey Wings

Yield: 6 Servings

Ingredients

6 turkey wings
1 tb butter or margarine
1 medium onion, chopped
2 ts dry mustard
1/2 c sugar
1 tb cider vinegar
1/4 ts hot pepper sauce(tobasco)
1 ts worcestershire sauce
1 c ketchup
1 ts celery salt
1 pinch cayenne
2 c beef broth,divided
2 tb cornstarch

Instructions

Cut off and discard wing tips. Divide wings in 2 pieces; set aside. To prepare sauce, melt butter and saute onion. Add mustard, sugar, vinegar, hot pepper sauce, Worcestershire sauce, ketchup, celery salt, cayenne and 1 1/2 cups beef broth. Bring to a boil. Meanwhile combine cornstarch with remaining 1/2 cup beef broth. Stir into boiling mixture and simmer 15 minutes. Barbecue wings over medium heat for 20 to 30 minutes, baste with sauce and continue to cook until tnder (approx. 20 minutes). Makes 4 to 6 servings.

Barbeque Turkey Recipe

Turkey Barbeque

Yield: 3 Servings

Ingredients

1/2 lb turkey breast; ground
1 sm onion; chopped
2 cl garlic; sliced or minced, to taste
1/3 green bell pepper; sliced thinly (1/3 to 1/2)
2 roma tomatoes; chopped (or your current favorite tomato)
1/4 c barbecue sauce; (1/4 to 1/3)
1/2 c nonfat sour cream
1 carrot; sliced
2 mushrooms; sliced (type of your choice)

Instructions

Spray a non-stick pan with cooking spray, and saute the garlic, onion and carrots until the onion is softened. Add turkey breast, breaking it up into small chunks. When it is about half cooked, add peppers, mushrooms and tomatoes. Simmer on medium another minute or two, and then add the barbeque sauce. Cook on medium high, until much of the liquid is reduced and slightly thickened.Turn off heat, and add sour cream. Mix well. Serve over rice or noodles.

Serves 3-4 generously (with rice).

Per serving: 199 Calories (kcal); 6g Total Fat; (24% calories from fat); 20g Protein; 18g Carbohydrate; 49mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Butter Turkey Recipe

Turkey Slices With Lemon Butter Sauce

Yield: 6

Ingredients

1 1/4 lb turkey breast slices; (boneless) about 1/3-inc
1 salt
1 freshly ground pepper
1/4 c butter
1 10 oz pkg. spinach; stems trimmed

LEMON BUTTER SAUCE:

1/4 c cold butter
3 tb finely chopped shallots
2/3 c chicken broth; (reduced-sodium)
2 tb lemon juice
1 tb minced parsley
1 salt
1 freshly ground pepper

Instructions

Make Lemon Butter Sauce. ln medium saucepan, heat 1 tablespoon of the butter over medium heat. Add shallots and cook until tender, 2 to 3 minutes. Add chicken broth and lemon juice. Heat to boiling. Boil until liquid reduces by about half. Reduce heat to medium and add remaining butter, a tablespoon at a time with a wire whisk until smooth. Stir in parsley. Season to taste with salt and pepper. Keep sauce warm over very low heat.

Season turkey slices with salt and pepper. Heat 1 tablespoon butter in large non-stick skillet over medium-high heat until hot. Saute cutlets, a few at a time until golden brown and tender, 2 to 3 minutes on each side. Remove from skillet and keep warm. Heat remaining butter in skillet until hot. Add spinach and cook over medium-high heat and cook just until wilted.

To serve, arrange cooked spinach on platter. Top with turkey slices. Drizzle with Lemon Butter Sauce .

Serving size: 6
Yield of sauce: about 1/2 cup

Nutritional Information

per serving
Calories 300
Total Fat 19 g
Total Carbohydrates 5 g
Protein 27 g
Vitamin A 73 %DV
Calcium 25 mg

Copyright American Dairy Association

Per serving: 268 Calories (kcal); 17g Total Fat; (55% calories from fat); 23g Protein; 8g Carbohydrate; 80mg Cholesterol; 1601mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates

Frying Turkey Recipe

Fried Turkey Recipe

Yield: 1 Servings

Ingredients

1 cn chicken broth
2 tb garlic juice
1 tb salt
4 tb louisiana hot sauce
1 tb cayenne pepper
3 tb worcestershire

Instructions

This batch is for one (1) turkey 11 to 15 Lbs.

Mix all ingredients and let dissolve to blend.

Inject your turkey at least 24 hours before cooking. Use about 2/3 of this batch for the first injection.

30 minutes before dropping' the bird in the hot grease inject the remaining 1/3 of this batch.

We fry turkeys at 350 degrees in Peanut oil (use to use vegetable oil.) A 11 to 15 pound turkey will take at least 45 minutes. You will need to use your own techniques for deciding when the turkey is done. Playin around a couple weeks ago: We injected a turkey and then smoked it at 150 degrees for five hours, then re injected and dropped it in the hot grease. It was very good for a combo smoked-fried turkey.

Orange Turkey Recipe

Turkey-Orange Salad

Yield: 4 Servings

Ingredients

2 c turkey; chopped, cooked
1/2 c celery; chopped
1/4 ts salt
1/4 ts curry powder
1 orange
1 c seedless grapes
2 tb mayonnaise/salad dressing
1 tb shredded coconut; toasted

Instructions

Combine the turkey, celery, salt, and curry powder in a bowl. Peel and chop the orange. Add the orange, grapes, and mayonnaise to the turkey. Toss gently to mix. Sprinkle on the coconut just before serving.

1/4 recipe = 217 calories, 3 lean meat + 1 fruit exchange 12 grams carbohydrate, 21 grams protein, 10 grams fat 228 mg sodium, 391 mg potassium, 58 mg cholesterol.

Turkey Chicken Recipe

Turkey chicken Tetrazzini

Ingredients

(4 servings)

4 Chicken breast halves;cooked
Or--
3 c Turkey, cooked and cubed
1/2 lb Sliced mushrooms
2 tb Olive oil
2 tb Margarine
1 tb Tapioca flour
5 tb Flour (wondra)
2/3 c 1% milk
1 cn Chicken broth (14.5 oz)
2 tb Sherry
1/2 Med. Onion, diced
1/2 c Celery, minced
1/2 ts Dried thyme
1/2 ts Dried parsley
1/2 ts Garlic powder
Salt, cayenne, to taste
8 oz Vermicelli pasta -- Broken and cooked
1/4 c Parmesan cheese

Instructions

Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half) Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter!

Turkey Hash Recipe

Turkey Hash

Yield: 1

Ingredients

1 left-over brussel sprouts
1 lg bowl mashed potato
1/2 onion; finely diced
1 left-over shredded turkey
1 left-over gravy
2 oz butter
1/2 ts rosemary
1 bn chopped chives
1/2 clove garlic

Instructions

In a saucepan, melt the butter and add to it the garlic, onion and rosemary and let it all sizzle away. Cut up the brussel sprouts, add them to the pan and continue stirring. Season with salt and pepper. Next, fold in the mashed potato and shredded turkey and stir to combine. Add the left-over jellied gravy and stir.

Leave the hash to cook and form a crust underneath, then break it up and cook the other side.

Turkey Neck Recipe

Turkey Gravy

Yield: 24 Servings

Ingredients

2 tb Oil Giblets and neck from 1 turkey
1 sm Onion; diced
2 Celery ribs; diced
1 Carrot; diced
1 c Dry white wine
6 c Turkey or chicken stock
1 sprig Rosemary; chopped
1/4 c Corn starch
1/4 c Water
Salt and pepper

Instructions

Heat oil in saucepan over medium heat. Add turkey giblets and neck and brown well. Reserve liver for another use. Add onion, celery and carrot and cook until slightly brown, about 10 minutes. Deglaze pan by adding white wine, then stock to pan over high heat and scraping up browned bits. Add rosemary, bring to boil and simmer uncovered until stock reduces by half. Once reduced, discard neck and giblets. Puree stock and cooked vegetables in food processor or blender. Return to saucepan and simmer about 10 minutes. Thoroughly mix cornstarch with water to make slurry and slowly whisk into stock, stirring constantly, until gravy reaches desired thickness. You will probably use only small portion of slurry. Keep gravy hot until ready to be served. Season to taste with salt and pepper.

Yields 3 cups.

Each 2 tablespoon serving: 115 calories, 761 mg sodium, 41 mg cholesterol, 6 grams fat, 8 grams carbohydrates, 4 grams protein, 0.24 grams fiber.

Turkey Baking Recipe

Turkey-Rice Bake

Yield: 1 Serving

Ingredients

1 c long grain rice
3 tb margarine
1 cn onion soup
1 1/3 c water
1/2 c chopped green pepper
1 tb chopped pimento
1/2 c diced celery
1 c diced cooked turkey
1 cn sliced mushrooms, drained
4 sl processed cheese, halved

Instructions

In skillet, brown rice in margarine, stirring constantly. Place in casserole add the onion soup, green pepper, pimento, celery, turkey, drained mushrooms and 1 1/3 c of water, mixing well. Bake covered at 350 degrees for 20 to 25 minutes or until rice is cooked. Arrange cheese slices in pinwheel fashion on the casserole. Bake uncovered, until cheese melts. About 290 calories per serving.

Deep Fry Turkey Recipe

Deep-Fried Turkey

Yield: 1 Serving

Ingredients

1 10 pound turkey; (10 to 12)
1 1/2 ga To 2 -peanut oi
1 4 oz bottle liquid crab boil seasoning (Zatara Rex; etc.)
2 c Water
4 Egg whites
Creole seasoning; (see recipe)or Tony Chac
Kosher salt

Instructions

From The Gumbo Pages on the Internet. Commentary by Chuck Taggert.

I know, I know ... you're shaking your head, horrified. "Those guys down there will batter and deep-fry anything that isn't nailed down!" you shriek. Well, don't panic -- there's no batter involved here, just one of the best ways of cooking a turkey I've ever tasted. Deep-frying whole turkeys has become fantastically popular in southern Louisiana over the past several years. The turkey is anything but greasy; the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy. Just be careful you don't do like my friend Rick and set your pot of oil on fire ... more non-klutzy people manage to do just fine with this.

Special thanks to Althea Stokes for her turkey-frying tips.

First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30- quart sized or larger.

Heat the peanut oil to 350 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.

Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) to inject the Zatarain's seasoning, diluted 4 to 1 with the water, throughout the turkey.

Beat the egg whites and paint the turkey with the egg white wash. Sprinkle the entire turkey generously with Creole seasoning or Tony Chachere's. Sprinkle with kosher salt (omit if using Tony's, which is salty already).

When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. This was my friend Althea's mistake during her first turkey frying). The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.

Cook for about 4 minutes per pound, approximately 35 to 45 minutes for a 10 to 12 pound turkey. Turkeys also have a built in doneness alarm; the turkey will float to the top of the oil when it's done.

Carve and serve as usual, and serve with Shrimp-Andouille Dressing, Whipped Sweet Potatoes with Pears, and some crispy haricots verts (steamed in a little stock) for a grand Creole holiday feast. And how about some Pecan Pie for dessert?

Per serving: 5805 Calories (kcal); 288g Total Fat; (46% calories from fat); 746g Protein; 1g Carbohydrate; 2439mg Cholesterol; 2565mg Sodium Food Exchanges: 0 Grain(Starch); 102 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates