She had some green beans and the meat was roasted at 500 degrees to form a crust. I do not know what seasonings or any other details for cooking the turkey breast.Rachel had a recipe for turkey breast with apple cider gravy on 30 minute meals Sat. Nov. 11th.?
Herb Roasted Turkey Breast with Pan Gravy
Recipe courtesy Rachael Ray
See this recipe on air Friday Nov. 16 at 3:00 AM ET/PT.
Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.
1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
Slice the turkey breast on the diagonal, and serve with warm gravy.Rachel had a recipe for turkey breast with apple cider gravy on 30 minute meals Sat. Nov. 11th.?
Just go to food network I am sure she has the recipes listed.
try http://www.foodnetwork.com/
well go to foodmetwork.com and then go to the rachel ray show and you can look up any recipe that she has had on her show, they'll also give you the list of ingredients!
goodluck!
http://www.rachaelray.com/
Check her website. She probably has it on there.
Go to her website and download the directions
Friday, July 30, 2010
Any good recipe ideas for ground turkey?
I can look them up, but, was hoping someone already tried and had favorites to pass on. Thanks in advance!Any good recipe ideas for ground turkey?
Instead of using ground beef for a taco salad we used ground turkey but still used the taco seasoning %26amp; it tasted pretty good.Any good recipe ideas for ground turkey?
Meatballs
If you like, add beef bullion cubes to the milk and skip the liquid beef broth. Delicious with cooked pasta or as a meatball sandwich.
1 LB ground turkey
½ cup unseasoned dry bread crumbs
½ cup Romano or Parmesan cheese, finely grated
¼ cup whole milk
¼ cup low-sodium beef broth
¼ cup chopped fresh parsley
1 egg, beaten
1 teaspoon dried oregano
2 teaspoons garlic, minced
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon dried basil
½ teaspoon dried pepper flakes
Pinch nutmeg
Yield: about 16 golf-ball sized meatballs
Combine all ingredients and stir thoroughly with a fork.
Bake at 425F for 25 minutes or fry as desired.
To freeze: place raw meatballs on cookie sheet, 1 inch apart and freeze one hour. Pop the frozen meatballs off the tray and place in a zipper-type baggie. Roll up and return to freezer. To use, bake from frozen at 425F for 30 minutes.
Terrific Turkey Chili --
INGREDIENTS
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
DIRECTIONS
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Turkey Minestrone --
INGREDIENTS
2/3 cup chopped onion
2 tablespoons vegetable oil
1/2 pound ground turkey
1/2 pound hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 (14.5 ounce) cans Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 (10 ounce) package frozen mixed vegetables
1 (16 ounce) can kidney beans, rinsed and drained
1 1/2 cups cooked elbow macaroni
2 tablespoons cider vinegar
1/2 teaspoon salt
1 pinch pepper
DIRECTIONS
In a large kettle over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. Add tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Add beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Stuffed Peppers with Turkey and Vegetables --
INGREDIENTS
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
Return peppers to the oven, and continue cooking 15 minutes.
I like to make shepherd's pie with ground turkey, and this is how I make it:
Brown the turkey. Add some chopped onion and garlic (if you like onion and garlic) or other small vegetable pieces that you happen to have. Diced carrots, corn, peas, and chopped celery are all good. You can leave the veggies out too if you want. Add salt and pepper to taste and a bit of tomato paste if you happen to have any. While you're doing this make some mashed potatoes, either fresh or from a package depending on what you like. Add some grated cheese to the mashed potatoes. Put the turkey mixture in the bottom of a casserole dish and the potatoes on top. Bake at 350 F for 20-30 min, until the potatoes start to form a crust on top. Enjoy! This is a really flexible recipe and the quantities don't really matter. It just depends on what you have and what you like.
I made this once and it was good, but not special. When I do it again I think I will add some poultry seasoning to it. Good luck.
Turkey Marsala Casserole
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 20 ounce package of ground turkey breast
• 1 T olive oil
• Salt and pepper (don’t be shy here)
• 16 ounce box elbow macaroni
• 14 ounce can beef broth
• ¾ cup Marsala wine
• ½ cup flour
• ½ cup water
• 4 ounce jar of roasted red peppers, chopped
• 2 cups shredded mozzarella cheese, divided
Preheat the oven to 375
Boil the macaroni in plenty of boiling water, to package instructions, but leaving a little on the “al dente” firm side. Drain.
Meanwhile, brown the meat, onions and garlic in oil, with salt and pepper, until meat is cooked and onion is tender. Drain.
Bring beef broth and Marsala wine to a boil. Mix flour and water together and add slowly to liquid, whisking and returning to a boil after each time you add some. You want to thicken the mixture to a consistency of gravy.
Mix the meat mixture, the broth, the macaroni, the peppers, ½ cup of the cheese together. Load into a sprayed 9x13 baking dish, cover with aluminum foil, and put into the preheated oven for an hour.
Remove cover, sprinkle with remaining cheese, and heat for 5-10 minutes until cheese is melted. Let stand for 10 minutes before serving.
I have found that you can use ground turkey with great success in any recipe calling for ground beef, with the exception, of course, of hamburgers. You may want to adjust the seaoning a bit and add a wee bit of salt. By the way, if you're moving to ground turkey to cut calories and fat you MUST read the label -- skinless white meat is way down on fat and calories, but other ground turkey is almost the same as ground beef!
You can make meat balls if you like.
Add some cracker crumbs, one egg, some soy sauce, fresh ground ginger, splash of hot sauce, dried oregano, salt, pepper--and make them into meat balls.
Fry those in a pan with some very hot olive oil--keep turning them so they're cooked on all areas.
You can make an accompanying sauce of your choice--something Asian goes well..maybe with orange juice (or a spoonful of marmalade is good too in lieu of the orange juice) and more ground ginger base and one chicken boullion cube for flavor--add a little water--you can also add the drippings from the fry pan where you cooked the meatballs--sans the grease).bring it to a light boil then turn heat down.....reduce that and add some corn starch to thicken--(not too much...add a bit at a time and keep cooking it on low till it thickens....)
Then serve those meatballs on a bed of white rice--spoon on some gravy and a side dish of green beans and a sundried and fresh boconcinni salad on the side.--%26gt;%26gt;
You make that salad with the cheese and fresh basil, olive oil, lemon juice, capers,chopped garlic, salt, pepper and soy sauce.
ALBONDIGAS SOUP RECIPE--MEXICAN MEATBALL SOUP
--- just substitute turkey for groundbeef--
Ingredients for the Broth
* 1/2 large onion, chopped
* 1 large garlic clove, minced
* 1/2 cup of tomato sauce
* 3 quarts of chicken or beefor beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock
* 2 carrots, sliced
* 1/2 lb of green beans
* 2 tablespoons of oil
Ingredients for the Meatballs
* 1 pound ground beef
* 1/2 large onion, finely chopped
* 1/3 cup of raw white rice
* 1 raw egg
* 1/4 cup of chopped fresh mint leaves and/or parsley
* 1/4 teaspoon black pepper
* 1 1/2 cup of frozen or fresh peas
* Salt and pepper, for taste
* chopped fresh cilantro
Steps
- Take a med/ld sized pan and heat oil over medium heat. Sautee the onion %26amp; garlic until tender. Next add the broth mixture and tomato sauce. Bring this to a boil and then add the carrots and green beans. Take off the stove until ready to use.
- In a seperate bowl combine: ground beef,raw egg, uncooked rice, mint, onion, egg, salt and pepper. Form beef into 1 inch meat balls.
- Bring the soup to a simmer and the meatballs. ONE AT A TIME (I learned this the hard way . . . othewise you'll end up with a lump of meat) Add the chopped cilantro.Cover the pot and cook for about 30 mins. Add the peas towards the end so you don't overcook them. Salt %26amp; pepper if needed.
Takes about 1 hr to make and serves around 6 people.
I make meatloaf with turkey! I like it better that way! Just get 1 lb ground turkey, 1 egg, about 3/4 cup Italian flavored bread crumbs, a little ketchup (to make it moist), garlic (and onion if your family likes it) and salt and pepper. I also grate 1/2 cup (or more) zucchini in also to sneak a little nutrition in! Mix well with your hands and form into a loaf and put in pan (some people like it in a loaf pan but I like it to get crispy on the top and the sides so I do it in a 9x13. Bake at 350 about 45 mins to 1 hour depending on your oven. YUM!
Turkey Croquettes- These are really good especially if you put turkey gravy over top of them when you are ready to eat.
1. In a saucepan, mix 1 - 1 1/2 cups milk, 1 onion diced fine; chunk of butter, salt, poultry seasoning and sage (all to taste) and bring to a boil. Thicken with cornstarch. Set aside.
2. Dice cooked chicken. Place in mixing bowl and add milk sauce and 1 well beaten egg.
3. Mix in cracker crumbs until solid (so that you can make croquette balls).
4. Roll balls in cracker crumbs - refrigerate.
5. Bake at 350 degrees until done.
This is a good recipe for leftover chicken or turkey. You can use as little or as much as you have.
Minced Turkey Roll.
1-1½ lbs. Turkey mince
Mushroom and Onion Stove Top Stuffing.
Roll turkey out on wax paper in a rectangle shape, 8 x 12 inches.
Prepare stuffing. Place on top of turkey, an inch from the end. Flatten down.
Roll the meat and stuffing up like a Swiss roll, using the wax paper to keep it together. Pull waxed paper off as you are rolling.
Pinch the ends to seal it then pat together.
Place in pan and bake for 1 hour at 350°F.
Go to this website:
http://allrecipes.com/Recipes/Meat-and-P…
They have over 150 ground turkey recipes to choose from. I make all my turkeys from their recipes!
I like turkey burgers with it... use bbq sauce for the condiment or how about some avocado %26amp; ranch dressing with grilled onions.
I also substitute it for ground beef in a spaghetti with meat sauce.
no. but i have some for a really nicly done air turkey.
Google Turkey Tacos or Turkey Chili! Yummy!! You will find great receipes that way
Type it in at http://www.recipezaar.com/
Trust me a ton of recipies will come up!
Good luck!
Cooks.com
Instead of using ground beef for a taco salad we used ground turkey but still used the taco seasoning %26amp; it tasted pretty good.Any good recipe ideas for ground turkey?
Meatballs
If you like, add beef bullion cubes to the milk and skip the liquid beef broth. Delicious with cooked pasta or as a meatball sandwich.
1 LB ground turkey
½ cup unseasoned dry bread crumbs
½ cup Romano or Parmesan cheese, finely grated
¼ cup whole milk
¼ cup low-sodium beef broth
¼ cup chopped fresh parsley
1 egg, beaten
1 teaspoon dried oregano
2 teaspoons garlic, minced
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon dried basil
½ teaspoon dried pepper flakes
Pinch nutmeg
Yield: about 16 golf-ball sized meatballs
Combine all ingredients and stir thoroughly with a fork.
Bake at 425F for 25 minutes or fry as desired.
To freeze: place raw meatballs on cookie sheet, 1 inch apart and freeze one hour. Pop the frozen meatballs off the tray and place in a zipper-type baggie. Roll up and return to freezer. To use, bake from frozen at 425F for 30 minutes.
Terrific Turkey Chili --
INGREDIENTS
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
DIRECTIONS
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Turkey Minestrone --
INGREDIENTS
2/3 cup chopped onion
2 tablespoons vegetable oil
1/2 pound ground turkey
1/2 pound hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 (14.5 ounce) cans Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 (10 ounce) package frozen mixed vegetables
1 (16 ounce) can kidney beans, rinsed and drained
1 1/2 cups cooked elbow macaroni
2 tablespoons cider vinegar
1/2 teaspoon salt
1 pinch pepper
DIRECTIONS
In a large kettle over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. Add tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Add beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Stuffed Peppers with Turkey and Vegetables --
INGREDIENTS
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
Return peppers to the oven, and continue cooking 15 minutes.
I like to make shepherd's pie with ground turkey, and this is how I make it:
Brown the turkey. Add some chopped onion and garlic (if you like onion and garlic) or other small vegetable pieces that you happen to have. Diced carrots, corn, peas, and chopped celery are all good. You can leave the veggies out too if you want. Add salt and pepper to taste and a bit of tomato paste if you happen to have any. While you're doing this make some mashed potatoes, either fresh or from a package depending on what you like. Add some grated cheese to the mashed potatoes. Put the turkey mixture in the bottom of a casserole dish and the potatoes on top. Bake at 350 F for 20-30 min, until the potatoes start to form a crust on top. Enjoy! This is a really flexible recipe and the quantities don't really matter. It just depends on what you have and what you like.
I made this once and it was good, but not special. When I do it again I think I will add some poultry seasoning to it. Good luck.
Turkey Marsala Casserole
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 20 ounce package of ground turkey breast
• 1 T olive oil
• Salt and pepper (don’t be shy here)
• 16 ounce box elbow macaroni
• 14 ounce can beef broth
• ¾ cup Marsala wine
• ½ cup flour
• ½ cup water
• 4 ounce jar of roasted red peppers, chopped
• 2 cups shredded mozzarella cheese, divided
Preheat the oven to 375
Boil the macaroni in plenty of boiling water, to package instructions, but leaving a little on the “al dente” firm side. Drain.
Meanwhile, brown the meat, onions and garlic in oil, with salt and pepper, until meat is cooked and onion is tender. Drain.
Bring beef broth and Marsala wine to a boil. Mix flour and water together and add slowly to liquid, whisking and returning to a boil after each time you add some. You want to thicken the mixture to a consistency of gravy.
Mix the meat mixture, the broth, the macaroni, the peppers, ½ cup of the cheese together. Load into a sprayed 9x13 baking dish, cover with aluminum foil, and put into the preheated oven for an hour.
Remove cover, sprinkle with remaining cheese, and heat for 5-10 minutes until cheese is melted. Let stand for 10 minutes before serving.
I have found that you can use ground turkey with great success in any recipe calling for ground beef, with the exception, of course, of hamburgers. You may want to adjust the seaoning a bit and add a wee bit of salt. By the way, if you're moving to ground turkey to cut calories and fat you MUST read the label -- skinless white meat is way down on fat and calories, but other ground turkey is almost the same as ground beef!
You can make meat balls if you like.
Add some cracker crumbs, one egg, some soy sauce, fresh ground ginger, splash of hot sauce, dried oregano, salt, pepper--and make them into meat balls.
Fry those in a pan with some very hot olive oil--keep turning them so they're cooked on all areas.
You can make an accompanying sauce of your choice--something Asian goes well..maybe with orange juice (or a spoonful of marmalade is good too in lieu of the orange juice) and more ground ginger base and one chicken boullion cube for flavor--add a little water--you can also add the drippings from the fry pan where you cooked the meatballs--sans the grease).bring it to a light boil then turn heat down.....reduce that and add some corn starch to thicken--(not too much...add a bit at a time and keep cooking it on low till it thickens....)
Then serve those meatballs on a bed of white rice--spoon on some gravy and a side dish of green beans and a sundried and fresh boconcinni salad on the side.--%26gt;%26gt;
You make that salad with the cheese and fresh basil, olive oil, lemon juice, capers,chopped garlic, salt, pepper and soy sauce.
ALBONDIGAS SOUP RECIPE--MEXICAN MEATBALL SOUP
--- just substitute turkey for groundbeef--
Ingredients for the Broth
* 1/2 large onion, chopped
* 1 large garlic clove, minced
* 1/2 cup of tomato sauce
* 3 quarts of chicken or beefor beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock
* 2 carrots, sliced
* 1/2 lb of green beans
* 2 tablespoons of oil
Ingredients for the Meatballs
* 1 pound ground beef
* 1/2 large onion, finely chopped
* 1/3 cup of raw white rice
* 1 raw egg
* 1/4 cup of chopped fresh mint leaves and/or parsley
* 1/4 teaspoon black pepper
* 1 1/2 cup of frozen or fresh peas
* Salt and pepper, for taste
* chopped fresh cilantro
Steps
- Take a med/ld sized pan and heat oil over medium heat. Sautee the onion %26amp; garlic until tender. Next add the broth mixture and tomato sauce. Bring this to a boil and then add the carrots and green beans. Take off the stove until ready to use.
- In a seperate bowl combine: ground beef,raw egg, uncooked rice, mint, onion, egg, salt and pepper. Form beef into 1 inch meat balls.
- Bring the soup to a simmer and the meatballs. ONE AT A TIME (I learned this the hard way . . . othewise you'll end up with a lump of meat) Add the chopped cilantro.Cover the pot and cook for about 30 mins. Add the peas towards the end so you don't overcook them. Salt %26amp; pepper if needed.
Takes about 1 hr to make and serves around 6 people.
I make meatloaf with turkey! I like it better that way! Just get 1 lb ground turkey, 1 egg, about 3/4 cup Italian flavored bread crumbs, a little ketchup (to make it moist), garlic (and onion if your family likes it) and salt and pepper. I also grate 1/2 cup (or more) zucchini in also to sneak a little nutrition in! Mix well with your hands and form into a loaf and put in pan (some people like it in a loaf pan but I like it to get crispy on the top and the sides so I do it in a 9x13. Bake at 350 about 45 mins to 1 hour depending on your oven. YUM!
Turkey Croquettes- These are really good especially if you put turkey gravy over top of them when you are ready to eat.
1. In a saucepan, mix 1 - 1 1/2 cups milk, 1 onion diced fine; chunk of butter, salt, poultry seasoning and sage (all to taste) and bring to a boil. Thicken with cornstarch. Set aside.
2. Dice cooked chicken. Place in mixing bowl and add milk sauce and 1 well beaten egg.
3. Mix in cracker crumbs until solid (so that you can make croquette balls).
4. Roll balls in cracker crumbs - refrigerate.
5. Bake at 350 degrees until done.
This is a good recipe for leftover chicken or turkey. You can use as little or as much as you have.
Minced Turkey Roll.
1-1½ lbs. Turkey mince
Mushroom and Onion Stove Top Stuffing.
Roll turkey out on wax paper in a rectangle shape, 8 x 12 inches.
Prepare stuffing. Place on top of turkey, an inch from the end. Flatten down.
Roll the meat and stuffing up like a Swiss roll, using the wax paper to keep it together. Pull waxed paper off as you are rolling.
Pinch the ends to seal it then pat together.
Place in pan and bake for 1 hour at 350°F.
Go to this website:
http://allrecipes.com/Recipes/Meat-and-P…
They have over 150 ground turkey recipes to choose from. I make all my turkeys from their recipes!
I like turkey burgers with it... use bbq sauce for the condiment or how about some avocado %26amp; ranch dressing with grilled onions.
I also substitute it for ground beef in a spaghetti with meat sauce.
no. but i have some for a really nicly done air turkey.
Google Turkey Tacos or Turkey Chili! Yummy!! You will find great receipes that way
Type it in at http://www.recipezaar.com/
Trust me a ton of recipies will come up!
Good luck!
Cooks.com
Does anyone have an interesting recipe for minced Lamb/Turkey?
We don't eat beef - but we do eat lamb and turkey. But other than spaghetti bolognese and sheperd's pie we never seem to use any good recipes for minced meat - anyone got any ideas?!
Thanks so much for your time and help.Does anyone have an interesting recipe for minced Lamb/Turkey?
Add finely chopped onions, garlic, fresh coriander, some mixed spice and roll into small meatballs (lamb mince) and cook them in a spicy tomato sauce - it is really niceDoes anyone have an interesting recipe for minced Lamb/Turkey?
Spiced Potato and Minced Lamb
4 servings 30 min
Change to: servings US Metric
4 medium potatoes
500 g minced lamb
1 1/2 teaspoons oil
1 onion, finely chopped
2 chilies, finely chopped
1 tablespoon coriander, finely chopped
150 g cheese, grated
boil the potatoes.
drain them and cut them into cubes.
fry the lamb until brown.
heat oil in a pan.
put chillies and fry.
add onion and saute.
then add coriander, potatoes and lamb.
cook till they get mixed well in the spices.
remove them into an oven dish.
and cover with the cheese.
bake it till the cheese browns.
Middle Eastern Turkey Dogs
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1 pound ground turkey
Preheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray.
In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape.
Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet.
Bake in preheated oven about 6 minutes
Lamb meatballs in a spicy chilli tomato sauce served with spaghetti - lovely!
There are lots of greek and middle eastern recipes that call for minced lamb.
Lasagne, chilli con carne with tacos/wraps/rice, mushrooms and meat pies, pasties, burgers.
Pitta pockets
Finely chop a small onion, fry gently until soft, add lamb mince and fry gently until cooked...during the cooking add mild curry powder, about 2 tea spoons to start, a dash of tomato puree and garlic puree (can leave garlic if you don't like it) chilli flakes, and stir in a couple of tablespoons of natural yoghurt and if you have it a dash of mint sauce...keep tasting and adjusting to your own taste...
When fully cooked add garden peas (frozen) and continue cooking until peas done.
Warm some Pitta breads, cut Pitta breads in half, open to make a pocket and stuff with mixture...I usually put a bit of chopped cucumber and raw onion in as well,
Eat in a very sloppy manner, delicious...
Thanks so much for your time and help.Does anyone have an interesting recipe for minced Lamb/Turkey?
Add finely chopped onions, garlic, fresh coriander, some mixed spice and roll into small meatballs (lamb mince) and cook them in a spicy tomato sauce - it is really niceDoes anyone have an interesting recipe for minced Lamb/Turkey?
Spiced Potato and Minced Lamb
4 servings 30 min
Change to: servings US Metric
4 medium potatoes
500 g minced lamb
1 1/2 teaspoons oil
1 onion, finely chopped
2 chilies, finely chopped
1 tablespoon coriander, finely chopped
150 g cheese, grated
boil the potatoes.
drain them and cut them into cubes.
fry the lamb until brown.
heat oil in a pan.
put chillies and fry.
add onion and saute.
then add coriander, potatoes and lamb.
cook till they get mixed well in the spices.
remove them into an oven dish.
and cover with the cheese.
bake it till the cheese browns.
Middle Eastern Turkey Dogs
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1 pound ground turkey
Preheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray.
In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape.
Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet.
Bake in preheated oven about 6 minutes
Lamb meatballs in a spicy chilli tomato sauce served with spaghetti - lovely!
There are lots of greek and middle eastern recipes that call for minced lamb.
Lasagne, chilli con carne with tacos/wraps/rice, mushrooms and meat pies, pasties, burgers.
Pitta pockets
Finely chop a small onion, fry gently until soft, add lamb mince and fry gently until cooked...during the cooking add mild curry powder, about 2 tea spoons to start, a dash of tomato puree and garlic puree (can leave garlic if you don't like it) chilli flakes, and stir in a couple of tablespoons of natural yoghurt and if you have it a dash of mint sauce...keep tasting and adjusting to your own taste...
When fully cooked add garden peas (frozen) and continue cooking until peas done.
Warm some Pitta breads, cut Pitta breads in half, open to make a pocket and stuff with mixture...I usually put a bit of chopped cucumber and raw onion in as well,
Eat in a very sloppy manner, delicious...
Hi. does any one have any easy recipes for leftover turkey .thanks.?
Nothing beats a good cold Turkey sandwich add some salt (just a little) and pepper........Hi. does any one have any easy recipes for leftover turkey .thanks.?
just make a bubble and squeak cut it all up put in fry pan with potatos,pumkin,peas,carrots,what everelse u want in it and mix it all 2gether yum bubble and squeak.Hi. does any one have any easy recipes for leftover turkey .thanks.?
turkey barbecue on buns.
2 cups (3/4 pound) cooked turkey
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons butter or margarine
1 cup catsup
3 tablespoons vinegar
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
8 hamburger buns, split and toasted, I use kaiser rolls
cook and stir celery, onion and green pepper in medium skillet over medium heat until lightly browned. add remaining ingredients except buns. reduce heat to low and simmer 10 to 15 minutes. spoon turkey barbeque on bottom halves of buns. cover with top halves.
this recipe was put out by butterball holiday turkey recipes in
1987. I still use this recipe- its the best.
try turkey soup....allrecipes.com has some great recipes. you can just type in the name of the ingredients you have and it will bring up recipes you can make with it...check it out..someone gave me this link and now i use it all the time.
Chop up some pieces of turkey with roughly equal quantities of ham. Mix with Campbell's Condensed Mushroom Soup and you have a wonderful pie filling - best made as a two-layer pie with ready-made puff pastry.
Better than most I've tried and can be made with a hangover.favorite lipstick
just make a bubble and squeak cut it all up put in fry pan with potatos,pumkin,peas,carrots,what everelse u want in it and mix it all 2gether yum bubble and squeak.Hi. does any one have any easy recipes for leftover turkey .thanks.?
turkey barbecue on buns.
2 cups (3/4 pound) cooked turkey
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons butter or margarine
1 cup catsup
3 tablespoons vinegar
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
8 hamburger buns, split and toasted, I use kaiser rolls
cook and stir celery, onion and green pepper in medium skillet over medium heat until lightly browned. add remaining ingredients except buns. reduce heat to low and simmer 10 to 15 minutes. spoon turkey barbeque on bottom halves of buns. cover with top halves.
this recipe was put out by butterball holiday turkey recipes in
1987. I still use this recipe- its the best.
try turkey soup....allrecipes.com has some great recipes. you can just type in the name of the ingredients you have and it will bring up recipes you can make with it...check it out..someone gave me this link and now i use it all the time.
Chop up some pieces of turkey with roughly equal quantities of ham. Mix with Campbell's Condensed Mushroom Soup and you have a wonderful pie filling - best made as a two-layer pie with ready-made puff pastry.
Better than most I've tried and can be made with a hangover.
I have used turkey from Christmas in a recipe. How long will this stay fresh now?
I used cooked turkey from Christmas in another recipe. There is some of this left over and I am concerned about it's freshness. I made it last night. Can I keep it to use tommorrow?I have used turkey from Christmas in a recipe. How long will this stay fresh now?
After the turkey is cooked, I say throw it out after 3 days have passed. I don't think its worth it to take a chance on getting sick. Plus it's not that tasty once its no longer fresh. But you definitely have a good 3 days to eat it as long as you haven't left it out of the fridge too long.
You can always freeze some and thaw it when your ready eat it but once it's thawed you shouldn't re-freeze it.I have used turkey from Christmas in a recipe. How long will this stay fresh now?
I wouldn't go more than a week in the fridge. Even a week is pushing it a little bit. I Like 5 days better as my max.
Chef Mark
Sure. Keep it airtight in the fridge. It should be okay for 2 or 3 days, since it is cooked.
After the turkey is cooked, I say throw it out after 3 days have passed. I don't think its worth it to take a chance on getting sick. Plus it's not that tasty once its no longer fresh. But you definitely have a good 3 days to eat it as long as you haven't left it out of the fridge too long.
You can always freeze some and thaw it when your ready eat it but once it's thawed you shouldn't re-freeze it.I have used turkey from Christmas in a recipe. How long will this stay fresh now?
I wouldn't go more than a week in the fridge. Even a week is pushing it a little bit. I Like 5 days better as my max.
Chef Mark
Sure. Keep it airtight in the fridge. It should be okay for 2 or 3 days, since it is cooked.
Vegetarian Turkey?!?!?! aka tofu recipes?
Ok this is my first holiday season being a vegetarian and i obviously i need some recipes lol mainly a turkey recipe and by turkey i mean some type of substitute for turkey like tofu or whatever
- so if anyone has any vegetarian turkey recipes for me, that would be wicked thanks so much in advancedVegetarian Turkey?!?!?! aka tofu recipes?
I am sure lots of people have great recipes for tofurkey, etc. If you research back in Yahoo Answers, you will find many of them over the past few weeks. I have not made any of them. But one thing I do make ever year is Mushroom Gravy (recipe below), and a pot of vegetarian stuffing. Then I can usually eat the rest of the items on the table - mashed potatoes, vegetables, rolls, etc. The only thing I can't eat is the turkey. This gravy is delicious! Sometimes I also make a vegetable pot pie. This year I'm making Onion and Mushroom marmalade tartlets.
Here is the gravy recipe:
Mushroom Rosemary Gravy
6 Tbsp flour
7 Tbsp olive oil
1/4 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
2 tsp dried rosemary
1 tsp dried thyme
1 cup mushrooms, thinly sliced
3 cups vegetable stock
2 Tbsp soy sauce
1/2 tsp honey
salt and pepper to taste
1. Saut茅 mushrooms in 1 tablespoon olive oil until browned and liquid is evaporated. Set aside.
2. Make a roux by heating 6 tablespoons olive oil in a heavy skillet at medium/high heat. Add 6 tablespoons of flour, one at a time, stirring constantly. Cook 5 to 7 minutes until flour is lightly browned.
3. Add onion, carrots, celery, and dried spices to roux. Lower heat and cook for 2 to 3 minutes.
4. Slowly stir in the stock, 1/2 cup at a time, blending as you go. Add soy sauce, honey, and mushrooms. Stir and cook for 15 minutes over medium/low heat until sauce is thickened.
________________
Mushroom and Onion Marmalade Tartlets
2 Tablespoons olive oil
1 large onion, chopped finely
1 陆 cups finely chopped or sliced mushrooms
1 Tablespoon sugar
Leaves from 2-3 sprigs of thyme
12 slices medium-sliced white bread
Unsalted butter, for spreading
2 陆 cups grated Gruyere or mature Cheddar cheese
Kosher salt or sea salt and freshly ground black pepper
You will need a 2-inch glass or plain cookie cutter
2 nonstick, 12-cup bun pand or shallow muffin pans
Heat the olive oil in a skillet, and add the onions, and saut茅 until softened and lightly golden. Sprinkle the sugar on top and season with salt and pepper. Add the mushrooms and thyme and cook over a high heat until the mushrooms have softened, about 5 minutes
Using the top of the glass or cookie cutter, stamp out circles from the bread. (The glass flattens the bread at the edges, which will make the tartlets crisper.) Lightly spread butter on one side of each circle, then use to line the pan, butter side down, and press firmly into place.
Put teaspoonfuls of the mushroom mixture in the bread cops and top with the grated cheese. Bake in a preheated oven at 425掳F for about 10-15 minutes until golden and bubbling. Serve hot. Alternatively, let cool, then warm through before serving.
Vegetarian Turkey?!?!?! aka tofu recipes?
Make first a broth of something like: Ingredients
* Water (enough to cover turkey)
* honey (go liberal on this!)
* Seasoning salt
* Olive oil (little)
* garlic powder (liberal)
* 1/2 yellow onion, peeled and quartered
* 2 celery
* 2 carrots
* Parsley
* rosemary, thyme
(I cant tell you measures because I dont know how much tofurky you are using)
but TASTE your broth before you cover your veggie meat with it please!
Then
Place the thawed tofurky in the oven to get a little heat....then take the broth and pour it over the turkey and put it in the oven for like 45 minutes to an hour on 350....Make sure the broth is covering the tofurky completely so it can absorb the taste of the broth...
Then take out and let it room temp.
Place in fridge over night (since veggie meat isnt just ';done)
Then in the morning, place back in oven with broth still on it until well heated.
Drain broth if you want or leave it on....but serve up the tofurky....
ps. You can get a role of Veggie Turkey at any Adventist Book Center in your area around this time. They sale it as a big role, so your whole family can enjoy it....it is tough like turkey once you bake it, and it takes on a really good taste when you make holes in it and put the broth on it and let it simmer....
i hate to tell you this, but once i had a tofu burger and it SUCKED.
sorry!
here's what you can have for thanksgivig.
roasted potatoes, pasta, and a cesar salad. that's a balanced and yummy meal!!!
- so if anyone has any vegetarian turkey recipes for me, that would be wicked thanks so much in advancedVegetarian Turkey?!?!?! aka tofu recipes?
I am sure lots of people have great recipes for tofurkey, etc. If you research back in Yahoo Answers, you will find many of them over the past few weeks. I have not made any of them. But one thing I do make ever year is Mushroom Gravy (recipe below), and a pot of vegetarian stuffing. Then I can usually eat the rest of the items on the table - mashed potatoes, vegetables, rolls, etc. The only thing I can't eat is the turkey. This gravy is delicious! Sometimes I also make a vegetable pot pie. This year I'm making Onion and Mushroom marmalade tartlets.
Here is the gravy recipe:
Mushroom Rosemary Gravy
6 Tbsp flour
7 Tbsp olive oil
1/4 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
2 tsp dried rosemary
1 tsp dried thyme
1 cup mushrooms, thinly sliced
3 cups vegetable stock
2 Tbsp soy sauce
1/2 tsp honey
salt and pepper to taste
1. Saut茅 mushrooms in 1 tablespoon olive oil until browned and liquid is evaporated. Set aside.
2. Make a roux by heating 6 tablespoons olive oil in a heavy skillet at medium/high heat. Add 6 tablespoons of flour, one at a time, stirring constantly. Cook 5 to 7 minutes until flour is lightly browned.
3. Add onion, carrots, celery, and dried spices to roux. Lower heat and cook for 2 to 3 minutes.
4. Slowly stir in the stock, 1/2 cup at a time, blending as you go. Add soy sauce, honey, and mushrooms. Stir and cook for 15 minutes over medium/low heat until sauce is thickened.
________________
Mushroom and Onion Marmalade Tartlets
2 Tablespoons olive oil
1 large onion, chopped finely
1 陆 cups finely chopped or sliced mushrooms
1 Tablespoon sugar
Leaves from 2-3 sprigs of thyme
12 slices medium-sliced white bread
Unsalted butter, for spreading
2 陆 cups grated Gruyere or mature Cheddar cheese
Kosher salt or sea salt and freshly ground black pepper
You will need a 2-inch glass or plain cookie cutter
2 nonstick, 12-cup bun pand or shallow muffin pans
Heat the olive oil in a skillet, and add the onions, and saut茅 until softened and lightly golden. Sprinkle the sugar on top and season with salt and pepper. Add the mushrooms and thyme and cook over a high heat until the mushrooms have softened, about 5 minutes
Using the top of the glass or cookie cutter, stamp out circles from the bread. (The glass flattens the bread at the edges, which will make the tartlets crisper.) Lightly spread butter on one side of each circle, then use to line the pan, butter side down, and press firmly into place.
Put teaspoonfuls of the mushroom mixture in the bread cops and top with the grated cheese. Bake in a preheated oven at 425掳F for about 10-15 minutes until golden and bubbling. Serve hot. Alternatively, let cool, then warm through before serving.
Vegetarian Turkey?!?!?! aka tofu recipes?
Make first a broth of something like: Ingredients
* Water (enough to cover turkey)
* honey (go liberal on this!)
* Seasoning salt
* Olive oil (little)
* garlic powder (liberal)
* 1/2 yellow onion, peeled and quartered
* 2 celery
* 2 carrots
* Parsley
* rosemary, thyme
(I cant tell you measures because I dont know how much tofurky you are using)
but TASTE your broth before you cover your veggie meat with it please!
Then
Place the thawed tofurky in the oven to get a little heat....then take the broth and pour it over the turkey and put it in the oven for like 45 minutes to an hour on 350....Make sure the broth is covering the tofurky completely so it can absorb the taste of the broth...
Then take out and let it room temp.
Place in fridge over night (since veggie meat isnt just ';done)
Then in the morning, place back in oven with broth still on it until well heated.
Drain broth if you want or leave it on....but serve up the tofurky....
ps. You can get a role of Veggie Turkey at any Adventist Book Center in your area around this time. They sale it as a big role, so your whole family can enjoy it....it is tough like turkey once you bake it, and it takes on a really good taste when you make holes in it and put the broth on it and let it simmer....
i hate to tell you this, but once i had a tofu burger and it SUCKED.
sorry!
here's what you can have for thanksgivig.
roasted potatoes, pasta, and a cesar salad. that's a balanced and yummy meal!!!
Can anyone give me a good easy recipe for cooking a turkey?
Thanks!Can anyone give me a good easy recipe for cooking a turkey?
butter it all over put a little salt and pepper on it put it in cooking bag and forget about it until its done. the cooking bag keeps the flavor in gets done faster and its so moist.Can anyone give me a good easy recipe for cooking a turkey?
SIMPLE PERFECT ROAST TURKEY
INGREDIENTS
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
wash the turkey with veniger and leaf to drain,afterwards cut straigth lines on the bird and rub in the peast of spaice you have.but make sue that there is either onions or garlic in the peast of spaice and leaf to absolve it in then add vegitable oli to it and then steam for about 30 to 40 mins.
Grab a large tub of butter and a spatula, coat turkey with butter with 1/2 of the tub. Depending on how large your turkey is you will need to add water to the pan. Smallest turkey at least 2 cups to start. after turkey is coated with butter sprinkle poultry seasoning allover. Pre-heat oven 350. If you start your turkey at 9 am it should be done by 1-2 pm. You'll want to baste your turkey and hour after you put it in the oven and constantly every half hour to 45 min's after that adding butter to turkey every time. You should come out with a deliciously moist golden Turkey.
Easiest way I have eaver done it is to butter the skin, sprinkle with oultry seasoning.
Pop it in a pre-heated 500 degree oven before going to bed, turn the oven off once you pop it in and go to bed and forget about it.
Perfect the next morning.
Publix Deli
mommamia2 has it right with the most complete instructions. the only thing is that you might be able to answer all your cooking questions by buying the best cook book i have used.the Fannie Farmers cook book. no frills no b/s just straight forward old fashioned cooking.mine is old (circa 1950) but the new ones are just as good.i taught four kids to cook from it and they are all good cooks..Happy Thanksgiving!!
butter it all over put a little salt and pepper on it put it in cooking bag and forget about it until its done. the cooking bag keeps the flavor in gets done faster and its so moist.Can anyone give me a good easy recipe for cooking a turkey?
SIMPLE PERFECT ROAST TURKEY
INGREDIENTS
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
wash the turkey with veniger and leaf to drain,afterwards cut straigth lines on the bird and rub in the peast of spaice you have.but make sue that there is either onions or garlic in the peast of spaice and leaf to absolve it in then add vegitable oli to it and then steam for about 30 to 40 mins.
Grab a large tub of butter and a spatula, coat turkey with butter with 1/2 of the tub. Depending on how large your turkey is you will need to add water to the pan. Smallest turkey at least 2 cups to start. after turkey is coated with butter sprinkle poultry seasoning allover. Pre-heat oven 350. If you start your turkey at 9 am it should be done by 1-2 pm. You'll want to baste your turkey and hour after you put it in the oven and constantly every half hour to 45 min's after that adding butter to turkey every time. You should come out with a deliciously moist golden Turkey.
Easiest way I have eaver done it is to butter the skin, sprinkle with oultry seasoning.
Pop it in a pre-heated 500 degree oven before going to bed, turn the oven off once you pop it in and go to bed and forget about it.
Perfect the next morning.
Publix Deli
mommamia2 has it right with the most complete instructions. the only thing is that you might be able to answer all your cooking questions by buying the best cook book i have used.the Fannie Farmers cook book. no frills no b/s just straight forward old fashioned cooking.mine is old (circa 1950) but the new ones are just as good.i taught four kids to cook from it and they are all good cooks..Happy Thanksgiving!!
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