Turkey Recipes questions and answers
Q: Turkey Recipes?
I am beginning to get my Thanksgiving Dinner menu planned for this year, and I was wondering if anyone had a good Turkey recipe... I generally just use water and butter with mine... Someone told me to Roast it in 7UP instead of water.... Do any of you have a Unique Great tasting recipe you would like to share?
A: To help make the skin a rich, golden brown, I rub the turkey skin w/ soy sauce and little canola oil before placing it in a roasting pan. I baste the turkey w/ turkey or chicken stock. Then I like to use a little bit apple juice/cider to baste the turkey during the last half hour of roasting. The sugar in the apple juice/cider caramelizes so the skin browns & crisps even more. My mother in law recommends laying thick strips of baking across the turkey breast. As the bacon melts, it bastes and flavors the turkey. Remove the bacon once it has cooked so it doesn't burn & to allow the turkey skin to brown.
Q: Where can I find great turkey recipes?
Hi everyone, I need to find some turkey recipes since I'm a teen who will be helping my family make the turkey this year.^^ Thank you very much for reading and happy holidays!
A: Go to google and search. But you could always go to my favorite website. www.allrecipes.com
Q: Does anyone have any favorite ground turkey recipes they could share?
I just recently started trying more recipes using ground turkey, and I've really come to like it. Would anyone like to share ground turkey recipes that they love? I have already gone to the recipe websites, but I was hoping for other people's tried and true experiences. Thanks in advance.
A: I have found that it makes a lean and tender substitutue for ground pork! So I end up using it in meat balls, egg rolls etc. Here is a "Chinese Spaghetti" recipe for you to try. 1 lb ground turkey 2 Tbsp soy sauce 1/2 tsp salt 1/2 tsp 5-spice powder 4-6 cloves garlic, minced 1 Tbsp minced fresh ginger root Mix turkey with soy sauce, salt, 5-spice powder, garlic, and ginger root. Let this sit as long as possible in the fridge--it's fantastic if I do it in the morning but 1/2 hour will do. Sauce 3 Tbsp oyster flavored sauce 2 Tbsp soy sauce 1 Tbsp dry wine 1 Tbsp sesame oil Mix together in small bowl and set aside. 2 stalks celery, julienned into 2-3 inch strips 2 large carrots, Julienned into 2-3 inch strips 1 large onion, peeled, cut in half, thinly sliced into c shaped arches (onion rings cut in half) 1 lb "french style" green beans 1 lb dried spaghetti, broken into 4-6 inch pieces, cooked according to package directions, then drained and rinsed with cold water. Spray large non-stick skillet with cooking spray and heat until very, hot. Add carrots and cook 1 1/2 min. Add celery to pan and cook 2 min. longer. Add meat to pan breaking it up into small pieces and cook until all pinkness is gone and it is broken up into small pieces. Add green beans to pan and cook until they are heated through. Add onions, spaghetti, and sauce and gently toss until well heated. Serve, will serve a family of 6 if there's little kids or 4 grown men! Good Luck!
Q: 18lb turkey, all recipes say 10-14lb, can I still use the recipe?
I have an 18lb turkey and I would like to find a good recipe online. My problem is that the biggest turkey recipe I can find is for a 14lb turkey. Can I just extend the baketime and I will be fine? I don't plan on going off of the oven temperature on the recipe, I will read the instructions on the turkey. Thanks for your help!
A: hi, It takes about 15 minutes per pound to bake a turkey. So your turkey will take about 4 and a half hours to cook. Of course, you'll can always stick one of those thermometors in and it will tell you when its done. I don't know what your other ingredients are, but just increase them a little bit, and you'll be fine.
Q: Turkey recipes for smaller conventional oven?
I am looking for a really good recipe that entails smoked turkey, or a flavored smoked turkey that you can make in a smaller oven. I only have this oven, so it makes it harder to cook in. I am looking for a tender, juicy turkey. I can make it in a bag, but need a really good recipe, that isn't spicy. Any suggestions that you can give, would be great. Only serious replies.Thanks to all those chefs out there!
A: For the smoked part, look at your grocery store for liquid smoke - that will give you the flavor of smoking without having to spend hours to do it. You can also check with a place that sells grilling supplies for a cast iron box (you buy wood chips, soak them in water, then put them in the box and it will give a smoky flavor). You're going to get a more tender turkey with a bag so liquid smoke might be a better option. Here's a recipe with a bag and liquid smoke: http://www.cooks.com/rec/view/0,1639,149166-241206,00.html Here's a site with some cooking tips: http://www.eatturkey.com/consumer/basics.html
Q: Tasty chicken and turkey recipes?
Does anyone have a suggestion or two for a good, easy-to-make recipe with turkey/chicken (boneless&skinless or ground) that does not include the following ingredients: Garlic Mayonnaise Onions Tomato (just the actual fruit, tomato sauce and chili and things like that are okay) Pickles Beets Mustard PS: Please no casseroles. I like casseroles, but someone in my house does not. -_- Also, I need to be able to find the ingredients at a normal grocery store. Thank you.
A: turkey or chicken cheese steaks-create your own sub/sandwich.
Q: Need Slow Cooker Recipes for ground meat/turkey?
I love using my crockpot but have been unable to find ground beef/turkey recipes where you DON'T have to cook the meat, etc. first. Maybe it's simply not possible or suggested to throw raw meat in the crockpot but if I can do it with chicken, why not ground meat? Most recipes of this type have noodles which also have to be pre-cooked. I mean really, if I have to pre-cook everything first why even bother with the slow cooker at all? So if anyone has any recipes to not have to pre-cook meat or anything else, please share. Thanks!
A: Below are some recipes... But there are also many recipies for meatballs where you don't precook the meat. Easy Slow Cooker Meatballs INGREDIENTS 1 1/2 pounds ground beef 1 1/4 cups Italian seasoned bread crumbs 1/4 cup chopped fresh parsley 2 cloves garlic, minced 1 medium yellow onion, chopped 1 egg, beaten 1 (28 ounce) jar spaghetti sauce 1 (16 ounce) can crushed tomatoes 1 (14.25 ounce) can tomato puree DIRECTIONS In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours. Lazy Golumbkis INGREDIENTS 1 pound ground beef 1 onion, diced 1 cup uncooked white rice 1 small head cabbage, shredded 1 (28 ounce) can canned tomato sauce 1 tablespoon chopped fresh parsley salt and pepper to taste DIRECTIONS In a slow cooker, combine ground beef, onion, rice and cabbage. Pour in tomato sauce. Season with parsley, salt and pepper. Mix well, and cook on low, for 6 to 8 hours. Barbecue Meatloaf INGREDIENTS: 2 to 2 1/2 pounds ground chuck 1 can tomato soup, divided 1 egg, slightly beaten 1 cup crushed Ritz crackers 2 tablespoons honey 1 tablespoon plus 2 teaspoons Worcestershire sauce, divided 2 tablespoons dried minced onions 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup water 2 teaspoons prepared mustard 2 tablespoons brown sugar PREPARATION: Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the slow cooker/Crock Pot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier ro lift the meatloaf out and keep it out of the drippings). Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on low for 8 to 10 hours. Serves 4 to 6.
Q: Any Suggestions for Good Turkey Leftover Recipes?
I want to make something for dinner with my white meat turkey leftovers, I would like it to have chees and potatoes, does anyone have any recipes?
A: Turkey Enchiladas with Sour Cream: Notes: Use any favorite, good-quality salsa, red or green, for these enchiladas. The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with a simple Mexican coleslaw of shredded cabbage dressed with lime juice and cumin. 3 cups shredded skinned cooked turkey (see notes) 2 cups sour cream About 2 cups shredded sharp cheddar cheese (8 oz.) 1 teaspoon salt 1/3 cup vegetable oil 12 corn tortillas 1 jar (16 oz.) medium-hot salsa (see notes) 1. In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt. 2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. 3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top. 4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving. Yield: Makes 6 servings
Q: can you post some really good turkey burger recipes?
i have to make dinner and need a good turkey burger recipe and carmalized onions, thanks!
A: Chopped Onion Chopped Bell Pepper Worcestershire sauce BBQ sauce 1-2 eggs Ground turkey Toasted Bread slices, finely chopped or crumbled OR you can use crushed crackers Salt Pepper Garlic Mix and make patties. Fry on medium heat-with a little veggie oil. Turkey will release some it's grease. When it's all done, add about 2 tablespoons of butter or margarine to the same pan you fried the burgers. Fry your sliced onions until they are brown.
Q: Any good healthy recipes for turkey smoked sausage?
I love turkey smoked sausage but am having trouble coming up with ideas of how to serve it or what to serve with it. Does anyone know any tasty but HEALTHY recipes I can use for it?
A: I take turkey smoke sausage slice it into chunks then take assorted veggies...squash zuchinni onion broccoli really whatever you like...and make a foil pack and bake it in the oven for 30-45 mins on 350....I usually season the veggies with some mrs dash or lemon pepper.
Q: Any great TURKEY recipes?
We're having our dinner a day early, and I have to make the dinner tomorrow. I don't want to use the same turkey recipe my family does all the time. I want to make a different one using different seasoning. What do all of you season your delicious turkeys with? ;) yikes, it's too late for me to brine the turkey with all those ingrediants now! It's super late night right now and I don't even have any ingredients to do it with. I hope salt will be good enough for the brine.
A: I just did this recipe tonight - like, 2 hours ago. It turned out good - it's only the 2cnd turkey I've ever made. One tip I've heard is that after you take your turkey out of the oven, the temperature rises, so make sure you take it out right away and let it rest with a foil tent over it for 14 - 30 min.s, because it will finish cooking then. http://www.marthastewart.com/recipe/roast-turkey-with-herb-butter-and-rich-gravy?autonomy_kw=turkey&rsc=header_30 And I roasted it breast side down like in this recipe; http://www.elise.com/recipes/archives/000037moms_roast_turkey.php I also didn't have a roast rack, so I set the turkey right inside the veggies & water.
Q: Turkey Medallion Recipes?
I recently bought several packages of boneless turkey breast tenderloins. I am looking for different ways of cooking them (I usually just stick them in the crock pot!). I am looking for some turkey medallion tenderloin recipes which can be prepared in any way, with or without sauces.
A: turkey marsala- you find traditional marsala recipies in most cookbooks or on line, but here is a short and easy one: turkey medallions 1 eight oz. pkg. of sliced mushrooms 1 cup of Marsala wine 1 can of brown gravy cook medallions in fry pan with oil, add mushrooms when halfway cooked take pan off heat when mushrooms and turkey is cooked-CAREFULLY add Marsala wine, you can light it if you are brave, keep a lid handy, or just let it simmer out the alcohol. add the gravy and simmer, serve over rice or pasta.
Q: Anyone know of any easy ground turkey recipes?
Recipes that are quick and eas but yet delicous.
A: Any recipe that calls for ground beef; you may substitutte with ground turkey... Stuffed Shells 1 (12 ounce) package jumbo pasta shells 8 ounces mushrooms, diced 3 cloves garlic, minced 1 onion, chopped 1 pound ground turkey salt and pepper to taste 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 tablespoons chopped fresh parsley 2 cups cottage cheese 1 cup freshly grated Parmesan cheese 1 (32 ounce) jar spaghetti sauce 1 (8 ounce) package mozzarella cheese, shredded Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water. In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese. Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese. Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through. http://pasta.allrecipes.com/az/StffdShlls.asp
Q: Does anyone have any leftover fried turkey recipes or suggestions?
I know sandwiches, but how about soups or stews?
A: CHOPPED TURKEY SALAD with BALSAMIC VINEGAR Ingredients Dressing 2 cloves garlic, minced 1 tablespoon Dijon mustard 3 tablespoons balsamic vinegar 2/3 cup olive oil 1 tablespoon dried Italian seasoning 1/4 teaspoon salt 1/8 teaspoon ground black pepper Salad 6 cups shredded iceberg lettuce 3 cups chopped leftover cooked Butterball® Turkey 1/3 pound thinly sliced prosciutto, chopped 1/2 pound deli-sliced County Line® Swiss Cheese, chopped 1 can (15 ounces) garbanzo beans, drained, rinsed 6 medium plum tomatoes, chopped 1 cup pitted ripe olives, sliced 8 green onions, thinly sliced (about 1/2 cup) 1/2 cup chopped fresh basil Directions -------------------------------------------------------------------------------- Dressing: Combine garlic, mustard and vinegar in small bowl. Gradually add oil, beating with wire whisk until well blended. Stir in Italian seasoning, salt and pepper. Salad: Combine lettuce, turkey, proscuitto, cheese, beans, tomatoes, olives, onions and basil in large bowl. Add 1/2 cup dressing; toss to coat. Serve with additional dressing, if desired MEDITERRANEAN TURKEY PAELLA Ingredients 1 tablespoon olive oil 1 medium onion, chopped (about 1/2 cup) 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1 cup frozen artichoke hearts, thawed 1/4 cup sliced pitted ripe olives 1 can (14.5 ounce) Butterball® Chicken Broth 1 cup water 1 cup long-grain white rice, uncooked 1/2 teaspoon salt 1/2 teaspoon paprika 3 saffron threads, (optional) 2 cups chopped leftover cooked Butterball® Turkey 1/2 cup frozen green peas, thawed Directions -------------------------------------------------------------------------------- Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic; cook and stir 2 minutes. Add artichokes and olives; cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil. Add rice, salt and paprika; mix well. Stir in saffron, if desired. Cover skillet with lid. Reduce heat to medium-low; simmer 15 minutes. Add turkey and peas; mix well. Cover; cook 5 minutes, or until liquid is absorbed, rice is tender and peas are heated through. Remove from heat. Let stand 5 minutes. Fluff with fork. Cooking Instructions -------------------------------------------------------------------------------- Great Substitute: For brilliant yellow rice without the expense of saffron, use 1/2 teaspoon ground turmeric instead. TURKEY TORTELLINI SOUP Ingredients 8 ounces dry cheese tortellini, uncooked (about 2 cups) 2 tablespoons butter 1 large onion, chopped (about 1 cup) 1 large carrots, peeled, thinly sliced 2 cans (14.5 ounce each) Butterball® Chicken Broth 1 can (28 ounces) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained 1 tablespoon chopped fresh basil 1 teaspoon granulated sugar 1 teaspoon salt 1/8 teaspoon ground white pepper 2 cups chopped leftover cooked Butterball® Turkey Directions -------------------------------------------------------------------------------- Prepare tortellini according to package directions. Melt butter in large saucepan over medium heat. Add onion and carrot; cook and stir 7 minutes, or until vegetables are tender. Stir in broth, tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer covered 10 minutes. Stir in turkey and tortellini, cook until hot. WHITE CHILI Ingredients 1 pound dried small white beans, (such as navy beans) (about 2-1/2 cups), rinsed 3 tablespoons olive oil 1 large onion, finely chopped (about 1 cup) 3 cloves garlic, minced 2 cans (4 ounces each) chopped green chilies, undrained 1 tablespoon ground cumin 1 tablespoon dried oregano leaves 1 teaspoon ground cinnamon Dash ground red pepper 9 cups Butterball® Chicken Broth, (about 5 cans, 14.5 ounces each) 4 cups chopped leftover cooked Butterball® Turkey 1/2 teaspoon salt 1/8 teaspoon ground black pepper 3 cups (12 ounces) shredded Monterey Jack Cheese, divided Salsa, sour cream and chopped cilantro (optional) Directions -------------------------------------------------------------------------------- Place beans in large saucepan or bowl. Cover with cold water; let stand overnight. Drain and rinse beans. Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 7 minutes, or until onion is tender. Stir in chilies, cumin, oregano, cinnamon and red pepper; cook 3 minutes more. Stir in beans and 8 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes to dry, add additional chicken broth.) Stir in turkey, salt and pepper. Stir in 1-1/2 cups of the cheese and cook until cheese is melted. Ladle chili into bowls and top with remaining cheese. Serve with salsa, sour cream and cilantro, if desired.
Q: Does anyone have any good turkey recipes?
I use mojo on mine.
A: i do this every year its the best Go to good eats on foodnetwork.com 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.