ROAST TURKEY RUB

ROAST TURKEY RUB ...a nice Turkey recipe...try this one ! Great !

INGREDIENTS

• 1/2 lb lean salt pork
• 5 large cloves garlic
• 1/2 cup fresh parsley
• 2-3 tablespoons fresh celery leaves
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon red hot pepper flakes
• 3-4 fresh sage leaves

INSTRUCTIONS
You will need a heavy cleaver and a large cutting board for this preparation. Alternatively, a meat chopper or food processor may also be used to mince all ingredients to a spreadable paste.

For ease of preparation, purchase salt pork which has already been sliced into strips. Otherwise, cut the salt pork into strips yourself. Next, cut across the strips and continue to cut into smaller cubes until salt pork pieces are about 1/8 inch.

Peel garlic cloves. Mash with the side of the cleaver and add to salt pork. Sprinkle salt pork with salt. Begin to chop with cleaver, scooping edges into the center and turning over the mass. Remove stems from parsley and sage; toss over top along with the celery leaves and hot pepper.

Continue to chop until all of the pork is evenly chopped and has become a fine paste.Use this as a rub for roast turkey, placing small amounts under the skin of the breast for extra moistness. Pile a small amount over the top to melt down during the roasting, which will make for a self-basting turkey. Sprinkle the turkey lightly with garlic powder, onion powder, salt, pepper and paprika before roasting, if desired.
The drippings remaining at the bottom of the pan after the turkey is roasted will make for the most flavorful gravy ever!

This salt pork preparation can also be sautéed as a starter for side dishes, such as pan fried mushrooms, spinach, green beans, stock or soup. When using for dishes other than roast turkey, you may choose to omit the sage. The turkey recipe is ready....enjoy the feast !

TURKEY BRINE

TURKEY BRINE

INGREDIENTS

• 4 quarts water (24 cups)
• 3 1/2 cups kosher or sea salt
• 4 cups sugar
• 2 tablespoons cracked peppercorns
• 7-8 cloves garlic
• 5 bay leaves, crumbled coarsely

INSTRUCTIONS
Wash and dry a cooler which is large enough to hold the turkey you will be placing in the brine. (Or use a food grade plastic bag made for the purpose, available at your supermarket; this method will require only half the amount of brine.)

Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum). Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool. Pour into cooler (or bag, if using).

Add 2-3 quarts of ice; enough to bring the temperature of the brine to about 35F degrees. (Or, if using a plastic bag, add 1 1/2 quarts cold water and refrigerate the brine until it reaches this temperature.)Remove giblets, neck, etc. from inside turkey and refrigerate to use later on for making gravy, stuffing, or broth. Wash turkey well, inside and out. Rub inside of turkey liberally with additional kosher or sea salt.

Prepare sufficient brine to submerge turkey entirely. Recipe may be doubled, if required (or halved, if using a plastic bag for the brining).When the brine is cold, add the turkey to the cooler or plastic bag. Keep the turkey cold (35F or below). This can be accomplished by adding ice, or placing the cooler or plastic bag in a cold place. Check temperature to be sure it does not go above 40F. (Note: A frozen turkey can be brined until it has thawed).

When ready to roast the turkey, remove from brine and rinse thoroughly in cold water. Pat dry with a clean towel. Rub turkey skin with 2 tablespoons melted butter combined with 1 tablespoon olive oil and 1 teaspoon soy sauce. Bacon drippings can be added for extra flavor. Sprinkle turkey with garlic powder, salt, pepper, and paprika. The turkey recipe is ready...enjoy it !

TURKEY STUFFING

TURKEY STUFFING ..a great turkey recipe to try..nice one !

INGREDIENTS

• 1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
• 4 cloves garlic, minced
• 3/4 cup onions, chopped
• 1 cup butter (2 sticks)
• 1 tablespoon olive oil
• 2 cups chicken broth
• 3 eggs
• 1/2 cup fresh parsley, chopped
• 1 teaspoon paprika
• 1 lb turkey giblets, finely chopped
• 1/2 cup celery, chopped
• 1 cup chopped mushrooms
• 1/2-1 teaspoon Bell Seasoning (or rubbed sage)
• 1/4 teaspoon each: salt, pepper, onion and garlic powder
• a light sprinkling of cayenne pepper, if desired
• 1 teaspoon Knorr's powdered chicken bouillon or Minor's
• Chicken Soup Base
  

INSTRUCTIONS
In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1
tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth.

Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily.
Shape into a bread loaf shape.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.Baste top with turkey juices from cooked turkey or gravy before serving.
This amazing turkey recipe is ready to serve...enjoy the feasts....great taste !

maple-roast-turkey.

Turkey Burgers

Try this delicious turkey recipe...the Turkey Burgers ! Nice taste !

INGREDIENTS (Nutrition)

* 3 pounds ground turkey
* 1/4 cup seasoned bread crumbs
* 1/4 cup finely diced onion
* 2 egg whites, lightly beaten
* 1/4 cup chopped fresh parsley
* 1 clove garlic, peeled and minced
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper

DIRECTIONS

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
And the turkey recipe of burgers are ready to serve...nice and delicious burgers ! Bon appetit !

deep-fried-turkey.

Maple Roast Turkey

Try this delicate turkey recipe...a roast turkey with maple ! Nice one !

INGREDIENTS (Nutrition)

* 2 cups apple cider
* 1/3 cup real maple syrup
* 2 1/2 tablespoons chopped fresh thyme
* 2 tablespoons chopped fresh marjoram
* 1 1/2 teaspoons grated lemon zest
* 3/4 cup butter, softened
* salt and pepper to taste
* 1 (12 pound) whole turkey, neck and giblets reserved
* 2 cups chopped onion
* 1 1/2 cups chopped celery
* 1 1/2 cups chopped carrots
* 3 cups chicken broth
* 1/4 cup all-purpose flour
* 1 bay leaf
* 1/2 cup apple brandy


INSTRUCTIONS

1. Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1
tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
2. Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
3. Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
4. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
5. Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste. The turkey recipe is ready to serve....hmmm..delicious roast turkey...enjoy it with families or friends !

tangy-turkey-and-swiss-sandwiches.

Turkey Pot Pie

try this turkey recipe...a turkey pot pie.... a classic one !

INGREDIENTS (Nutrition)

* 1 recipe pastry for a (10 inch) double crust pie
* 4 tablespoons butter
* 1 small onion, minced
* 2 stalks celery, chopped
* 2 carrots, diced
* 3 tablespoons dried parsley
* 1 teaspoon dried oregano
* salt and pepper to taste
* 2 cubes chicken bouillon
* 2 cups water
* 3 potatoes, peeled and cubed
* 1 1/2 cups cooked turkey, cubed
* 3 tablespoons all-purpose flour
* 1/2 cup milk

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown....nice turkey pie to try...enjoy !

Deep-Fried Turkey

Another turkey recipe to try....great and tasty deep fried turkey !

INGREDIENTS (Nutrition)

* 3 gallons peanut oil for frying, or as needed
* 1 (12 pound) whole turkey, neck and giblets removed
* 1/4 cup Creole seasoning
* 1 white onion

DIRECTIONS

1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely
through the bird.
3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter....and the deep fried Turkey is ready for feasts ! Enjoy it !