turkey "things"

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.