turkey "things"

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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

[Mama Mangia]

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.

[Mama Mangia]

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

[Mama Mangia]

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!

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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