turkey "things"

BARBECUED TURKEY WINGS AND DRUMS CHINESE STYLE

4 small turkey drumsticks
4 turkey wings, discard tips
1/4 c. Hoisin sauce
2 T. soy sauce
1 T. water
1 T. honey
2 t. fresh ginger root, grated
2 cloves garlic, minced

Parboil wings and drumsticks for 30-40 minutes. Meat should be fully cooked at this point. Check center of drum for doneness. Remove from pot and cool in a shallow dish. (Reserve stock for soup, etc.) In a small bowl, combine all sauce ingredients. Brush onto wings and drums coating both sides of each piece. Marinate in refrigerator for 4 hours or overnight if desired. Barbecue on greased grill on medium-low for 25-30 minutes, turning often.

TURKEY NUGGETS

2 boneless turkey breasts
¼ c. Parmesan cheese
¼ c. Cheddar cheese, finely grated
½ c. fine, dry breadcrumbs
1 t. thyme
1 t. basil
½ t. salt
¼ t. pepper
½ c. butter

Cut turkey in 1 ½ inch cubes . In a bowl, mix Parmesan cheese, Cheddar cheese, breadcrumbs, thyme, basil, salt and pepper. Melt butter. Dip turkey pieces in butter, then roll in dry crumb mixture to coat completely. Arrange in a foil-lined baking sheet. Bake at 400* F. for10 - 12 minutes. Serve hot or cold.

Cream Cheese Turkey Rolls


4 turkey breast cutlets
12 asparagus spears -- cut to 5"
4 tablespoons light cream cheese
1 garlic clove -- minced
2 teaspoons chopped chives or green onion
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 egg
2 tablespoons milk
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese

If uneven in size, cover turkey cutlets with wax paper and pound with meat mallet to even thickness.

Microwave asparagus on high (100%) for 1 minute.

In a small bowl, combine cream cheese, garlic and spices.

Place three asparagus spears on each cutlet. Spoon one quarter of the cheese mixture onto the centre of each cutlet. Roll cutlets from the narrow end. Secure with wooden toothpicks.

In medium bowl, beat the egg and milk. Combine bread crumbs and Parmesan cheese on a plate. Dip turkey rolls into egg mixture, dredge in bread crumbs and place in greased baking dish. Bake at 375 degrees F for 25-30 minutes. Cutlet is cooked when there is no sign of pink when pierced with a knife.

HAWAIIAN TURKEY FILLETS

1/4 cup soy sauce
1/4 cup pineapple sauce
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper, optional
1 garlic clove, finely chopped
1 package turkey fillets (about 1 pound.)

In medium bowl or plastic food bag, combine first six ingredients. Add turkey; marinate several hours or overnight in refrigerator.

Remove turkey from marinade, reserve marinade. Grill turkey about 4 to 6 minutes on each side or until turkey is not longer pink when cut into.

In small saucepan mix cornstarch with reserved marinade. Cook, stirring occasionally, until sauce boils and slightly thickens.

Serve sauce with turkey. Garnish with pineapple. 3 to 4 servings

QUICK GARLIC ROASTED TURKEY


1 lb. turkey breast tenderloins
3 tablespoons olive oil
5 cloves garlic ; minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup parsley
1/2 lime

Preheat oven to 400* F.

Place turkey breast tenderloins in baking dish and drizzle with olive oil. Toss with garlic, salt and pepper to coat. Arrange in single layer on a baking sheet. Cover and bake 20 minutes. Uncover, sprinkle with parsley and bake 10 minutes. Drizzle with lime juice.

Turkey Noodle Dinner


2-1/2 lbs turkey thighs skin removed
turkey broth or reduced-sodium chicken bouillon
1 tsp poultry seasoning
1/2 tsp pepper
6 oz dry broad egg noodles
1 Can (10-3/4 ounces) reduced-sodium cream of mushroom soup



1 In medium saucepan combine thighs, broth, poultry seasoning, pepper and salt. Cover and bring to boil; simmer for 1-1/4 to 1-1/2 hours, or until meat thermometer registers 170-175 degrees F.
2 Remove thighs, add noodles; bring mixture to a boil and simmer, uncovered, for 10 minutes.
3 Meanwhile, using 2 forks, remove meat from bones, shredding into medium size pieces.
4 Blend mushroom soup into noodle mixture. Stir in turkey. Simmer 10 to 15 minutes.


Servings: 4

Brine for Smoked Turkey


1 gallon water
1 cup kosher or unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper


The water you use should be unchlorinated. If you don't have easy
access to good spring water. Boil it first, let it cool and then add all
other ingredients. Mix thoroughly. Place turkey in large non - metallic
dish and cover completely with brine. Let sit in refrigerator for 24
hours or overnight. Remove turkey from brine and dry. Coat with olive
oil. Place in Smoker - well you know what to do from there!

KILLER CRANAPPLE TURKEY


1 turkey breast roast
1/2 gallon cranapple juice
1/2 cup salt
1 tablespoon rosemary
1 tablespoon sweet basil
1 12-oz honey bear

1. TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast

2. TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt, rosemary, and sweet basil in a one gallon zip lock bag. Add Cranapple juice to fill. Seal bag and agitate to move and mix spices over roast. Place bag in refrigerator, turning occasionally to spread the spice mixture around.

3. ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice as possible on roast. Let roast "air dry" until cooking.

4. Cook roast as you prefer (it just ain't the same if you don't smoke it) until a meat thermometer indicates an internal temperature of one hundred and sixty degrees. Coat the roast with honey. Continue coating with honey every twenty to thirty minutes until the thermometer reads one hundred and eighty degrees. Remove roast from heat and let sit for fifteen to thirty minutes. When you remove the "net" from the roast, most of the spice should "hop off" leaving a nice checkered pattern.

GUACALOTE EN MOLE (Turkey Mole)


1 1/2 lbs. Turkey Breast and Thigh meat, cut in cubes, or one qt. can cooked turkey, coarsely broken up
1 Medium Onion, coarsely chopped
2-4 Yellow, Chili Caribe or 1 medium Habanero (to taste), finely diced
1/2 bunch fresh Cilantro, coarsely chopped
2 large cloves Garlic, pressed
1 9.5 oz. jar Mole Paste or one 4 oz tin Mole Powder
3 Tbsp. Peanut Butter
2 Tbsp. Olive Oil or Lard (Manteca)
1 1/2 cup Chicken Broth or Water with 1 1/2 tsp Chicken Boullion grains



If using raw Turkey; place the Oil in a heavy skillet, heat to temperature and add turkey. Lightly brown Turkey. Drain all but 1/4 Fat, return Turkey to heat. Add Mole Paste, or powder, and Broth, stir to make a thin gravy. Add all other ingredients and stir. Bring to boil, lower heat, cover and simmer for 25 min. stirring occasionally until Onion is broken down and gravy is thickened. Serve in heated stew bowls with steamed tortillas, one small jar gently simmered Nopales Tiernos (tender cactus leaves cooked with onion and cilantro) and Mexican beer or Iced Tea.

Turkey Breast with Spicy Orange Sauce


1/2 cup orange marmalade
1-1/2 tsp horseradish or to taste
3/4 lb fully-cooked oven roasted turkey breast sliced



1 In small saucepan, over medium-high heat, combine marmalade and horseradish; heat until warm.
2 Serve sauce over turkey.


Servings: 4

Spiced Turkey, Squash and Apples

1 1/2 pounds turkey thighs -- skin removed
1 pound cooking apples -- half green, half red, cored and cut into quarters
1 pound acorn squash -- seeded and cut into 8 wedges
1/4 cup apple juice
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

In 13 X 9-inch baking pan, place turkey thighs in one half of pan. Arrange apple quarters and squash wedges in other half of pan..

In small bowl, combine apple juice, maple syrup, cinnamon and nutmeg; pour over turkey, apples and squash. Cover pan with foil and bake at 350* F. for 1 hour.

Remove foil and baste with pan juices. Bake uncovered for 15 minutes or until internal temperature of thighs registers 180ºF on a meat thermometer.

HONEY GLAZED TURKEY WITH ROASTRED PINEAPPLE


4 1/2 pounds turkey breast (4 1/2 to 5 pounds)
1 pineapple
1/2 cup dry white wine or 1/2 cup apple juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1 large clove garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Heat oven to 325 degrees F. Place turkey breast, skin side up, on rack in

shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.

Peel pineapple. Cut lengthwise into 16 wedges; remove core. Cut each wedge in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170 degrees F and juice is no longer pink when center is cut. Remove turkey and pineapple; keep warm.

Pour drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

TERIYAKI CUTLETS

4 turkey breast cutlets or breast steaks
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 teaspoon lemon juice
1 teaspoon ground ginger
1 garlic clove, minced

Combine all sauce ingredients, stirring well to dissolve sugar. Marinate cutlets for 30 minutes to 2 hours in 1/2 of the sauce, saving the other half for basting. Barbeque or broil cutlets (4-6 minutes per side) brushing often with reserved marinade.

APPLE KISSED TURKEY BURGERS

Cooking spray
3/4 lb. ground turkey
1/2 c. shredded, peeled red apple
2 green onions, thinly sliced
3/4 t. lemon pepper
1/4 t. salt
1/8 t. apple pie spice (substitute a pinch of cinnamon and a pinch of allspice for apple pie spice, if desired.)
1/2 c. bottled chili sauce
1/2 c. apple jelly
4 plain or whole wheat hamburger buns, split (toasted, if desired)

Heat broiler. Spray broiler pan with spray. Combine turkey, apple, scallions, lemon pepper, salt and apple pie spice. Shape mixture into 4 patties about 3/4 inch thick.
Combine chili sauce and apple jelly in small saucepan. Broil about 6 inches from heat for 6 minutes. Remove from oven. Turn with a slotted spatula. Broil 6 minutes or until no longer pink in center. Place sauce on medium heat while burgers are broiling. Cook for 10 minutes, stirring occasionally. Cool slightly. Place burgers on bottom halves of buns. Top each with 2 tablespoons sauce. Cover with bun tops. Serve immediately.

NOTE:
The turkey mixture and sauce can be prepared a day in advance and refrigerated, tightly covered. Broil patties and reheat sauce just prior to serving.

Chinese style roast turkey

6 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce
2 teaspoons five-spice powder
2 cloves garlic, pressed
1 10-12 pound whole turkey
12 scallions, cut up
several sprigs cilantro


Preheat oven to 325 degrees. Combine first 5 ingredients and rub over turkey to coat. Pour remaining sauce into cavity. Add scallions and cilantro. Place turkey in a roasting pan. Roast 20 minutes per pound, until a meat thermometer registers 180 degrees. Let stand 15 minutes
before carving.