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Readers serve up some tender turkey recipes


January 16, 2013 - Readers submitted more than 230 recipes for the Call's 2012 Home for the Holidays Recipe Contest.

Besides the winning recipes recently featured in the Mail Call, the Call is publishing many of the entries online, including these for tender turkey:

Turkey Curry

1 cup fresh mushrooms, sliced

1⁄3 cup diced onions

1 large apple pared and diced

3 cups diced turkey (cooked)

6 tbsp. butter

3 cups flour

1⁄2 tsp. salt

1 1⁄2 tsp. curry

1 1⁄2 cups poultry stock

1⁄2 cup cream

Melt 1 tablespoon butter in a dutch oven; add mushrooms. Add remaining butter, onion, apple and turkey. Cook 10 to 15 minutes. Mix together flour, salt and curry powder and add to above mixture. Add stock and cream. Cook until thick. Place mixture in top of a double boiler and cook 15 more minutes.

Serves 6.

Betty Collins

south county

Tender Turkey

1 (5- to 20-pound) fresh or frozen turkey breast (thawed) or 1 (5- to 20-pound) turkey

1⁄4 cup butter, melted

12 ounces chicken broth or 12 ounces beer or 12 ounces white wine

1 to 2 tbsp. mayonnaise

Place turkey or turkey breast in roasting pan. I use a foil-lined 13-inch-by-9-inch pan.

Combine melted butter and chicken broth. Pour over turkey. Rub mayonnaise all over turkey's exterior. Salt lightly, if desired.

Roast at 300 to 325 degrees until internal temperature reaches 170 degrees on an instant-read thermometer. I raise the temperature to 350 degrees for the last 30 to 45 minutes to crisp skin.

Remove from oven and let sit for about 30 minutes before slicing.

Note: Because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 tbsp. cornstarch per cup of drippings to 1⁄4 cup cold water. Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.

Adding mayonnaise makes the turkey skin crisp and flavorful and the meat is tender, moist and delicious. With slow roasting it, the meat stays so juicy.

Kathy Bauer

Oakville

Turkey Roulade with Sausage Fennel Stuffing

8 ounces bulk Italian sausage

1⁄4 cup chopped onion

1⁄4 cup chopped celery

1 clove garlic, minced

1⁄4 cup dry white wine

1 tsp. fennel seeds, crushed

1⁄4 tsp. ground nutmeg

3⁄4 cup Italian seasoned fine dry bread crumbs

2 (1 1⁄2-pound) boneless turkey breast halves

1 tbsp. butter, melted

Salt and ground black pepper

For the stuffing: In a large skillet, combine the sausage, onion and celery. Cook over medium heat, stirring frequently, until sausage is browned and onion and celery are tender. Add the garlic and cook for 2 minutes. Remove from heat and stir in the wine, fennel seeds and nutmeg until combined. Stir in bread crumbs. Set aside to cool.

Preheat oven to 325 degrees. Place turkey breast half on a cutting board, skin side down. Using a sharp knife slice through the center of the breast until you are 3⁄4-inches from the other side. Open like a book and repeat with the other breast half. Place a breast half between 2 sheets of plastic wrap with a meat mallet or rolling pin; pound the turkey to a 1⁄2-inch thickness. Repeat with the remaining breast half. Remove the plastic wrap; spread half of the stuffing onto each turkey breast half, leaving a border around the edge. Roll the turkey breast up, starting with the long end, into a log, ending with the skin on top. Secure at 2-inch intervals with 100 percent cotton kitchen string. Brush the turkey rolls with melted butter. Sprinkle with salt and pepper.

Place rolls on a rack in a shallow baking pan.

Roast for 45 to 55 minutes or until meat thermometer inserted in the center reads 165 degrees. Remove from oven, tent loosely with foil and let stand for 15 minutes. Remove twine and cut into slices to serve.

If you are ready for turkey with class, this recipe is a definite show stopper.

Kathy Bauer

Oakville

Cranberry Turkey

3 to 4 turkey thighs or breasts, cut up

1 can whole berry cranberry sauce

1 small bottle of French dressing

1 package onion soup mix

Put turkey pieces in 9-inch-by-13-inch pan. Mix together cranberry sauce, French dressing and onion soup mix. Pour over turkey. Cover and bake in 350 degree oven 1 hour and 15 minutes or until done.

This may sound crazy, but it's delicious. Can use chicken also.

French dressing is sometimes difficult to find, so I usually make my own. Recipe follows:

French Dressing for Cranberry Turkey

Combine in blender:

1⁄3 cup ketchup

1⁄3 cup sugar

1⁄4 cup cider vinegar

1 tsp. paprika

1 tsp. salt

1⁄2 small onion

Blend and add:

1⁄2 cup salad oil

Blend well and chill or pour over turkey and bake.

Betty Martens

south county

Turkey — German Style

1 18-pound turkey (neck and giblets removed)

1 medium onion, peeled

1 large carrot, peeled

1 stalk celery

1 apple, stem removed

1 orange

1⁄4 cup vegetable oil

1 tsp. salt

1 tsp. pepper

1 pound bacon

Preheat oven to 350 degrees.

Rinse turkey, pat dry and place in roasting pan. Fill cavity of bird with onion, carrot and celery. Poke holes in the apple and orange, and then stuff them into the bird. (It's ok to cut into pieces, so they'll fit in as well). Spread oil all over the outside of the turkey and season.

Place turkey in baking bag and set back in pan. I like breast side down, to keep the white meat juice — but whichever way you like best is fine. Lay strips of bacon over the entire top. Close the bag.

Roast turkey for about 4 hours or until it reaches 180 degrees internally. Let turkey rest for 10 to 15 minutes before carving. Discard fruit and vegetables inside cavity. I like to put meat right back into the broth while it's still warm. If you freeze it in the broth, it won't taste leftover.

This is delicious. The bacon, apple and orange add such a distinct and great flavor.

Catherine Fritz

Waterloo, Ill.

Mom's Baked Turkey

12- to 14-pound turkey, thawed

1 tbsp. vegetable oil

2 tbsp. sage

1 tbsp. seasoned salt

2 tsp. paprika

1 1⁄2 tsp. garlic powder

1 tsp. black pepper

Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tablespoon of the seasoning mix inside of turkey. Spread remaining seasoning over entire surface of turkey. Add 1⁄2 cup of water to baking pan. Cover loosely with heavy-duty foil.

Bake in preheated 325 degree oven 1 hour. Remove foil. Bake 2 to 2 1⁄2 hours longer, basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes before slicing. Reserve juices in pan to make gravy, if you want.

Mary Massey

Waterloo, Ill.


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