Turkey Recipe: March 2009

Turkey Rice Recipe

Turkey Fried Rice

Yield: 4 Servings

Ingredients

1 tb vegetable oil; divided
1 medium-sized red bell pepper; cut into 1/2-inch s
1/4 lb fresh mushrooms; sliced
4 oz fresh pea pods; trimmed
1 garlic clove; minced
2 c diced cooked turkey
1/4 ts ground ginger
3 c cooked rice
1/2 c soy sauce
2 eggs; beaten

Instructions

In a large skillet or wok, heat the oil over medium-high heat. Stir-fry the pepper, mushroooms, pea pods, and garlic for 3 to 4 minutes, just until the vegetables are tender. Add the remaining ingredients except the eggs. Cook for 4 to 5 minutes, or until heated through. Add the eggs and stir constantly for 2 to 3 minutes, or until the eggs are cooked through. Serve immediately.

Note: Go ahead and add a little extra crunch and color with 2 chopped scallions.

Boneless Turkey Recipe

Chicken breasts are lightly browned then baked with mushrooms, sliced tomatoes, and mozzarella cheese. A quick and delicious chicken recipe, with boneless chicken breasts and cheese. The wine adds extra flavor, but chicken broth will work as well.

INGREDIENTS:

* 4 to 6 chicken breast halves
* salt and pepper
* garlic powder
* 1 tablespoon olive oil
* 1 tablespoon butter
* 8 ounces sliced mushrooms
* 1 tablespoon butter
* 2 to 3 tablespoons Marsala or white wine, or use chicken broth
* 1 medium to large tomato, sliced
* 4 to 6 green onions, thinly sliced
* 8 ounces Mozzarella cheese, sliced

PREPARATION:
Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes. Serves 4 to 6.

http://southernfood.about.com/od/chickenbreastrecipes/r/bl51212e.htm

Grilled Turkey Recipe

Grilled Mustard Turkey

Yield: 4 Servings

Ingredients

1 lb turkey breast cutlet; 1/4 thick
2 tb dijon-style mustard
1 tb no-cholesterol, reduced calorie mayonnaise
1 ts fresh lemon juice
1 pepper to taste
1 paprika
2 tb chopped fresh parsley

Instructions

Preheat broiler. Coat broiler pan with non-stick cooking spray. Rinse turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of the turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley. Serve with Rutabaga Puree (I think I'll pass this one up) and a Salad. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 150; CHO: 74mg; CAR: 2g; PRO: 26g; SOD: 193; FAT: 3g;

Martha Stewart Turkey Recipe

Rotisserie Turkey On The Grill

Yield: 10 Servings

Ingredients

15 lb Turkey; washed, dried
Stuffing; if desired
Olive oil
Coarse salt; to taste
Freshly ground pepper; to taste

Instructions

Note: When the turkey is stuffed and ready to be placed on the rotisserie, the coals should be red and a thermometer should read 350 degrees when placed on the rack of a covered grill. A 15-pound turkey will take about 3 to 3 1/2 hours. Stuff both cavities of the turkey, sew up the main cavity with string, and truss tightly, forming a compact shape. Place on a work surface, breast-side up. Rub the turkey with olive oil, and season with salt and pepper. Have the rotisserie shaft fitted with one spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw-side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey for 13 minutes per pound if stuffed, and 11 minutes per pound if unstuffed. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is at least 175 degrees. You will need to add more coals to the grill every 45 minutes to maintain an even temperature. Serves 8 to 10.

Comments: The USDA recommendations for cooking temperatures for turkey are as follows: A meat thermometer inserted in a turkey's thigh should read 180 degrees, and, when inserted in the breast, 165 degrees. Martha prefers a turkey thigh cooked to a temperature of 170 degrees and a breast cooked to 160 degrees.