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Meatballs With Spicy Cranberry Sauce

Ingredients:
- Meatballs
2 tablespoons extra virgin olive oil
½ cup onion, small dice
½ cup celery, small dice
1 clove garlic, minced
½ teaspoon sage
½ teaspoon thyme, ground
1 slice white bread, crusts removed
1 tablespoon milk
12 ounces ground turkey
1 egg white, lightly beaten
2 tablespoons fresh parsley, chopped
½ teaspoon sea salt
½ teaspoon pepper, black cracked

- Spicy cranberry sauce
5 ounces fresh or frozen cranberries, rinsed
½ cup water
½ cup sugar
2 tablespoons diced jalapeno, seeded or unseeded

Directions:

1. Heat olive oil in a skillet over medium high heat, add onion, celery and garlic. Cook until onions are translucent, about five minutes. Stir in sage and thyme, cooking one minute. Remove from heat and set aside.

2. Pour milk over the slice of bread in a bowl and let soak for a few minutes.

3. Preheat oven to 400 degrees and line a sheet pan with parchment paper. Spray with cooking oil.

4. Mix turkey, onion mixture, salt and pepper in bowl. Squeeze out as much milk as you can from the bread and tear it into pieces over the turkey mixture.

5. Add lightly beaten egg white and with your hands, blend the meat mixture.

6. Use a 1 ounce scoop to make 15 meatballs.

7. Place on prepared baking sheet and place in 400 degrees oven for 20 to 25 minutes. Serve warm with spicy cranberry sauce.

Sauce:

1. Heat water and sugar in a sauce pan over medium high heat until boiling.

2. Add cranberries and jalapenos, bring back to boil, reduce heat and simmer until the cranberries have burst, about 10 minutes.

3. Remove from heat and cool. Serve at room temperature.

alexcat.livejournal.com

TURKEY RANCH CLUB WRAP

Ingredients
1 Tortilla Wrap (I used multi-grain, use what ever you prefer)
2 ounce of smoked turkey
1/2 slice sharp American cheese (or cheese of your choice)
2 slices cooked bacon*
1 tablespoon Ranch dressing**
2 tomato slices
Romaine lettuce (you could also use baby spinach)

Directions
Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.

Fold sides in and then roll up.

* Bacon can be cooked in skillet, oven, or microwave.
** I use Hidden Valley Ranch mix plus milk and mayo as directed on package.

alexcat.livejournal.com

Patty’s Turkey Dressing

12 Pillsbury Southern Frozen biscuits, baked according to instructions
1 bag Pepperidge Farm Seasoned Bread Stuffing Mix
1 dozen eggs.
Broth from turkey
2-4 14.5 oz. cans Chicken broth
2 sticks margarine or butter, melted
1-3 Tablespoons sage
Salt

~~~

Heat oven to 350 degrees.

Crumble the biscuits in a large bowl, mix Pepperidge Farm crumbs in with it. Add sage. Add eggs, broth and melted butter. Sprinkle with salt. Stir until you have a rather thin batter, maybe a little thinner than cake batter though it will not be smooth. You can taste this if you are not afraid to taste raw eggs. My mother always smelled to see if it smelled like it should.

Pour into 1-2 Pam sprayed cake pans and around bird. It should be about ¾ an inch to an inch deep. Bake 45 – 60 minutes or until a toothpick inserted in the middle comes out clean.

Cut into squares and serve.

alexcat.livejournal.com

Patty’s Thanksgiving Turkey

1 10 -15 pound turkey

~~~

Thaw the turkey according to package instructions. Remove neck and giblets from cavity and wash. Baste with butter if it is not already basted. I try buy to the self basting Butterball turkeys. Heat oven to 325 degrees and wrap turkey in thick foil. Seal it completely and cook 20-25 minutes per pound in the oven. When turkey is done, open foil and drain broth off for use in dressing or gravy. If making dressing around the bird, remove it from the foil and set it in the pan uncovered. Pour dressing around it and let it bake at 350 degrees while the dressing bakes. I put a tent of foil over it for all but about 20 minutes then remove it so the turkey skin will bake to a nice golden brown.

Let the turkey set a few minutes and carve.

nverland

VANILLA BRINED TURKEY
Makes one 16 to 20 pound turkey

Ingredients:
1 16 to 20 pound turkey, giblets removed, cleaned and pat dry

- Vanilla brine:
3/4 cup kosher salt
2/3 cup light brown sugar
1/4 cup old hickory smoked salt
2 tablespoons ground white pepper
1 tablespoon ground cardamom
2 cinnamon sticks
2 teaspoons yellow mustard seeds
1/2 gallon vegetable stock
1/3 cup pure vanilla extract
1/2 gallon heavily iced water

- Vanilla bourbon butter
1 stick unsalted butter, melted
3 tablespoons pure vanilla extract
2 tablespoons sweet bourbon
salt and pepper to taste

- Aromatics
1 green apple, halved
1 yellow onion, halved
1/2 bunch thyme
1/2 bunch rosemary
1 cinnamon stick

Directions:

1. Preheat oven to 450 degrees.
2. Place the first eight ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely.
3. Pour the cooled stock mixture into a large storage container and stir in the vanilla and ice water.
4. Completely submerge the turkey into the liquid breast side down and brine for 10 to 16 hours, stored in a cool, dry place.
5. While the turkey is in the brine, make the vanilla-bourbon butter: Place the ingredients into a bowl and whisk together until completely combined. Set aside.
6. When ready, remove the turkey from the brine and pat dry.
7. Stuff the cavity of the turkey with the aromatics and rub the skin, both under and over, with the vanilla bourbon butter.
8. Season the turkey with salt and pepper.
9. Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan.
10. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown.
11. Remove the turkey from the oven and cover the breast with foil to prevent burning.
12. Reduce the oven temperature to 350 degrees and continue to roast the turkey for 2 1/2 to 3 hours, basting every 30 minutes.
13. Remove the foil from the breast 30 minutes before the turkey is ready to come out of the oven, and continue to roast until an instant read thermometer reads 161 degrees.
14. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.

nverland

PORCINI SOY TURKEY WITH SHALLOT TRUFFLE GRAVY
Start to finish: 2 1/2 to 3 hours; makes a 12- to 14-pound turkey with gravy

2 ounces dried porcini mushrooms
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon ground black pepper, plus extra
3 stalks celery, roughly chopped
4 medium carrots, roughly chopped
4 large onions, roughly chopped
12- to 14-pound turkey
1 cup low-sodium soy sauce or tamari
1/2 cup white wine
2 medium shallots, chopped
2 cups no-salt turkey stock
1/4 cup all-purpose flour
Salt
Truffle oil, to taste

Heat the oven to 350 F.

In a spice grinder, combine the dried porcini, thyme, paprika and black pepper. Grind until finely powdered, then set aside.

In a large roasting pan, arrange the celery, carrots and onions in an even layer. Use paper towels to pat dry the turkey, then set it over the vegetables in the pan. Pour the soy sauce all over the turkey, being sure to coat both sides and pour some into the cavity. Reserve 1/4 cup of the porcini seasoning mixture, then rub the remainder all over the turkey.

Turn the turkey so it is breast side down on the vegetables. Roast for 1 1/2 hours, then turn the turkey over to be breast side up. Sprinkle the reserved porcini seasoning over the turkey, then return it to the oven and roast for another 30 to 60 minutes, or until the thigh meat reaches 170 F and the breast reaches 160 F. If the turkey begins to brown more than desired, tent the top with foil.

When the turkey is cooked, transfer it to a serving platter. Cover it with foil and several bath towels to keep it warm.

Use a slotted spoon to remove and discard the vegetables from the roasting pan. Set the pan over medium-high heat on the stovetop. Once the juices in the pan begin to simmer, add the wine and scrape any browned bits up from the bottom of the pan. Add the shallots and cook until tender.

In a small bowl, whisk together the turkey stock and flour until smooth. While whisking continuously, add the flour-stock mixture to the roasting pan. Simmer for 5 minutes, stirring constantly. Remove from the heat and season with salt, pepper and a bit of truffle oil. Serve the gravy alongside the turkey.

Nutrition per serving: 440 calories; 170 calories from fat (39 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 185 mg cholesterol; 5 g carbohydrate; 1 g fiber; 1 g sugar; 58 g protein; 760 mg sodium.

faramirhaldir.livejournal.com

Made this last night and it was a hit!

1/2 cup butter
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons of chopped green onions (I used more)
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon marjoram
1/4 teaspoon pepper
6 pound whole turkey breast

Mix butter, lemon juice, soy sauce and all the seasonings in a saucepan and bring to a boil until they are well blended. Remove from heat. Place the turkey breast in a shallow roasting pan and baste with the mixture. Cook at 325 for 1-1/2 to 2 hours until done. Baste every 30 minutes with mixture. Enjoy!

I had a hard time finding a whole turkey breast so i bought a couple of small already cooked breasts and followed the same process except I only cooked it for about 45 min. just to get it hot through and through. I basted it about 3 times. The turkey was juicy and very flavorful. Even my finicky kiddo loved it.

Good Food Every Day

Entries tagged with turkey

Meatballs With Spicy Cranberry Sauce

Turkey Ranch Club Wrap

Patty's Turkey Dressing

Patty's Thanksgiving Turkey

VANILLA BRINED TURKEY

PORCINI SOY TURKEY WITH SHALLOT TRUFFLE GRAVY

Herbed Turkey Breast

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