Turkey Recipe: December 2008

BBQ Turkey Recipe

Turkey "Barbeque"

Yield: 1 Servings

Ingredients

3/4 c chopped onion
1/2 c oil
3/4 c ketchup
3/4 c water
1/3 c lemon juice
1 1/2 tb sugar
3 tb worchestershire sauce
2 ts sugar **
1/2 ts pepper

Instructions

Fry about 3/4 cup chopped onion in 1/2 cup oil.

When the onion is cooked enough for your taste, add the remaining ingredients.

Cook everything briefly (ie: warm it up & stir it). Add cooked, leftover turkey. Simmer for awhile. Serve with something starchy (like leftoever mashed potatoes?).

** I'm copying this off a scribbled note that was on my fridge, and I just now noticed the two sugars. I'll bet one of them was supposed to be brown sugar (for the bbq taste). I'm not sure which one, but I'd make the larger amount the brown sugar. For that matter, the next time I do this, I'll try molasses instead of both sugars.

Turkey Brining Recipe

Brining Turkey

Yield: 1 Servings

Ingredients

1 1/2 c kosher salt
1 1/2 c sugar
1 1/2 ga water

Instructions

After reading several Cook's Illustrated articles about the benefits of brining chicken and turkey, I have been converted to their way of thinking. It does make the meat moister and tastier. The standard solution they recommend, and I've been using, for a 6 - 8 pound turkey breast or a chicken is:

Soak for 5 hours.

I would appreciate your thoughts on how to apply this "formula" to an 18-21 lb. whole turkey. I believe that the solution would remain the same but I'm not sure how to adjust the soaking solution. Would 5 hours still allow the solution to thoroughly penetrate the entire turkey? How long might be enough? Has anyone read any Cook's Illustrated articles on brining an entire turkey and care to share it with me?

Low Fat Turkey Recipe

Low Fat Crock-Pot Turkey Breast

Yield: 1 Servings

Ingredients

1 turkey breast; (boneless) 1 and 1/2 poun
1 pk dry gravy mix. i used mushroom/chic; ken
1 c dry white wine
1 onion; (cut into four slices)
2 sm potatoes
2 sm turnips
1 baby carrots

Instructions

This is a recipe that I made and is quite low in fat.

Cut off any fat, season with pepper and brown whole piece of turkey in skillet sprayed with pam.

Also add onion and brown. Make sure that turkey is browned on all sides and ends. Turn with spoons, so the breast is not pricked with a fork. Spray crock pot with pam and put carrots on the bottom, next add potatoes, turnips and onions. (I like turnips and hubby likes potatoes, so I do both) Place turkey on top of vegetables. Mix gravy with the wine and a 1/4 to 1/2 cup of water. Pour on top of the turkey and vegetables. Note: While I am browning turkey, I turn the crock pot on high to heat, first spraying with the pam. I also heat the gravy mixture before pouring on turkey and veggies.

Cover and cook on high for a couple of hours and then turn to low for three hours. You could put it on longer on the low setting. Just depends what your schedule is.

I check every so often to make sure turkey is moist. Thicken gravy if necessary.

To Serve: Slice turkey and put gravy on top and serve with the veggies. This would serve 2-3, but the turkey does shrink, so one has to determine how large a serving they want to serve. I would suggest 4-5 ounces.

4 oz serving of turkey 150 calories with 35 from fat. Fat grams are 4 per 4 oz serving with 1 gram being saturated. This is the only fat in the dish.