Entree – Turkey

Turkey Breast Provencal

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Turkey breast is a source of “white meat”.  Use it year round.  Makes a good substitute for veal in the traditional recipes no longer made because veal is too expensive and not the best quality when you can find it.

Ingredients:

  • 2 full turkey breasts – skin on, split (or enough for your party ~6 oz per person, one larger breast may do)
  • 1 tsp salt
  • 1⁄2 t pepper
  • 1/8 tsp t cayenne
  • 4 tsp Herbs de Provence
  • 1/4 c olive oil
  • 1⁄2 c thinly sliced shallot
  • 1 c pitted and sliced green olives
  • 1 c brine cured pitted olives (such as Klamata) halved lengthwise, brine reserved
  • 1/4 c white wine
  • 2 c chicken or turkey broth
  • juice and zest of 1 lemon
  • 1 tsp ground cumin
  • 1⁄4 c fresh, chopped parsley
  • 1⁄4 c cold butter, cut into bits
  • Roux – 1 Tab butter, 1 Tab flour
  • 1/2 c minced parsley

Turkey Breast Directions:

  1. Sprinkle skin sides of turkey with half the salt, pepper and cayenne.
  2. Turn them over and sprinkle skinless sides with Herbs de Provence, remaining salt, pepper and cayenne.
  3. Let rest, skin side up, at least 10 minutes.
  4. Arrange turkey breasts in baking pan, cover with olive oil, the shallot and olives.
  5. Pour 1⁄4 cup of white wine in bottom of pan to prevent burning.
  6. Cover with foil and bake at 350° for about an hour. The internal temperature should be 165 at the thickest part of the breast, and juices should run clear.
  7. Let rest at least 15 minutes.

Sauce Directions:

  1. Separate the drippings from the fat with a fat separator.
  2. Mix in the chicken or turkey broth, lemon zest and juice, 3 T reserved olive brine and cumin.
  3. Simmer until reduced by about half.
  4. Make the roux by melting the 1 Tab butter in a pan and adding the flour. Cook until the roux is a light brown (a whisk or gravy maker works well here).
  5. Add reduced broth mixture and incorporate into the roux.
  6. Swirl in the butter until creamy.
  7. Add parsley.
  8. Slice turkey.
  9. Serve turkey slices, olive & shallot mixture with a bit of sauce over.
  10. Pass remainder of the sauce.

Serves:  8 – 10

Source:  A Visit to Provence – VPWL February 2015

Glaze for Chicken and Game Hens

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These say they are for chicken but they will be good on “the other white meat”  pork.  Maybe even a turkey breast/leg.

  • Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
  • Asian Accent: Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting.
  • Citrus Glaze: Mix 1/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
  • Garlic-Herb: Mix 2 tablespoons of minced fresh garlic, 2 teaspoons of finely chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.
  • Lemon-Basil: Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh basil into each cavity.
  • Mexican Spiced: Rub the outside of the hens with packaged taco seasoning and lightly coat with cooking spray.
  • Mustard-Herb: Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil, and thyme. Deglaze the pan after roasting with 3/4 cup of white wine and serve with the pan juices.
  • Orange Glaze:  In a saucepan, combine 3/4 cup orange juice, 1/2 cup packed brown sugar, 1/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180°.
  • Orange Honey Glaze:1 teaspoon fresh orange peel (grated)1/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.  Pour orange juice mixture over hens.  basting every 10 to 15 minutes with cooking juices.  Garnish with orange slices.
  • Grand Marnier:1 1/4 cup orange juice,1 1/2 cup chicken broth,1/2 cup honey,1 large orange, sliced but not peeled,1/2 cup grand marnier salt and pepper, 1/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.  Roast, basting frequently with a mixture of 1/2 c orange juice and honey.   Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then add 1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.

 

Turkey Dressing – 2 Turkeys +

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Thanksgiving is never a small at our house – 15 to 20 “chosen  family”.  And you have to have leftovers!

Ingredients:

  • 6 1/2 lbs dry bread cubes (4# fresh bread = 3# dried)
  • 7 onions
  • 3 bunches celery
  • 3/4 lb margarine
  • 6 eggs
  • 1 qt milk
  • 2 Tab garlic salt
  • 6 Tab mold (poultry seasoning)
  • 1 1/2 Tab bugs (caraway seeds)
  • salt and pepper to taste
  • bacon grease
  • 4 c broth – approximately.  (The dryness of the bread will determine the amount of broth.)

Broth Directions:

  1. Remove the stuff inside the turkey – neck, heart, liver, etc.
  2. Remove the wings.
  3. Place 3 onions, celery tops, 1/2 Tab garlic salt, gizzards, hearts, etc, necks, 2nd and 3rd wing joints in a large pot.
  4. Fill the pan  with water to cover.
  5. Simmer for several hours.
  6. Strain broth.
  7. Reserve liver, heart etc for giblet gravy if you must.

Dressing Directions:

  1. Dice the celery and  onions.
  2. Saute until soft in margarine and bacon grease.
  3. Mix milk and beaten eggs.
  4. In a large, really large, bowl (or the kitchen sink) mix  dried bread, garlic salt, poultry seasoning, caraway seeds, salt and pepper.
  5. With a large spoon (or your hands) add the milk/egg mixture.
  6. Add enough broth to make a moist mess.  Dressing should be slightly moist on the outside of cube but crispy on the inside.(Save remaining broth for gravy.)
  7. Rinse the inside of the turkeys thoroughly.
  8. Rub the inside and outside with butter/bacon grease.
  9. Grease a 12 cup casserole with bacon grease.
  10. Stuff the birds with dressing, taking care not to over stuff.
  11. Place remaining dressing in casserole.
  12. Place wings on top of casserole.
  13. Grease roasting pans with bacon grease.
  14. Place turkeys in pans.
  15. Cover with old (clean) t-shirt soaked in bacon grease.
  16. Cook 3 1/2 -4 hours.
  17. Let rest 30 – 60 minutes before carving.

Serves:  2 turkeys (22 lbs each) plus 12 cups.  Serves 40 people.

Source:  Many years of experience.

 

Quick Chicken

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Chicken, Turkey, Pork – all can be used  interchangeably in recipes – well, maybe not chicken wings (or anything with a bone).  Here are some quick things to do with a chicken breast/thigh, or piece of pork or turkey. Baking time depends on what it is and how big/thick.  Use an instant thermometer – chicken/turkey 170°, pork 160°

coat with top with/add
apricot jam, prepared mustard, soy, lemon- add apricot nectar to pan Bake 350°
apricot jam mixed with Russian dressing, dry onion soup mix Bake 300°
butter, basil basil, butter, Parmesan cheese, garlic pd, s/p grill/bake
basil, butter, Parmesan cheese, garlic pd, s/p,add the same in a glob after cooked grill/bake
basil, mayo, honey Bake 375°
blue cheese dressing, Parmesan cheese Bake 375°
blue cheese dressing, Worcestershire, onion pd grill/bake
oil, garlic, rosemary/basil Brie – under broiler, last minute Bake 350°
mayo/Miracle Whip cheddar cheese +Parmesan cheese Bake 350°
mayo/Miracle Whip cheddar cheese Bake 350°
sour cream (1”thick) cheese cracker crumbs, melted butter Bake 350°
s/p brown chutney added to pan saute
cinnamon, honey, lime, sherry, garlic,s/p. marinate over night, drain, reserve marinade and use to baste Bake 350°
mayo/mw corn flakes, Parmesan cheese, s/p Bake 350°
Cranberry sauce, lemon, soy sauce, butter Bake 350°
curry powder, butter, mustard, honey Bake 350°
s/p, garlic salt Dijon mustard, sour cream, season bread crumbs Bake 375°
Dijon, brown sugar, lemon juice cayenne pepper Bake 400°
Dijon, mayo/Miracle Whip, jack cheese Bake 400°
s/p honey (re-brush with honey)garnish with toasted almonds Bake 350°
honey mustard, mayo, tarragon/thyme, parsley, panko, bread crumbs, s/p Bake 350°
Honey, mustard, teriyaki sauce, marinate 1-2 hrs in half sauce, bake in other half grill/bake
place on pineapple slice honey, prepared mustard, sesame seeds Bake 400°
lemon, oil Marinate ½ hr,roll in bread crumbs, garlic, salt Bake 375°
Miracle Whip, lemon, honey, basil Bake 350°
brown mushrooms, saute , wrap in puff pastry Bake 400°
Mix oil, s/p lemon ,garlic, nutmeg, thyme, wine  & brush on meat (add bananas brushed w/dark corn syrup, last 10 min) Bake 350°
orange juice concentrate, butter  

Dip in orange juice, then crumbs, almonds, parsley

 Bake 350°
brown oj, honey, chopped onion, s/p garnish w orange slices saute
s/p onion, saluted, add tomato, cook down, add basil, whip/sour cream Bake 400°
pesto panko Bake 400°
butter, s/p panko Bake 400°
miracle whip Parmesan cheese, wrap in puff pastry Bake 400°
ketchup-2c Pour over Pepsi-16oz Bake 400°
ranch dressing, Parmesan cheese, parsley, s/p (cheddar woks too) Bake 375°
mayo/Miracle Whip Ritz cracker crumbs, skin side down, turn Bake 350°
Russian dressing, onion soup mix, water Bake 375°
brown Salsa serve with sour cream & guacamole Bake 350°
s/p, paprika, flour, butter sesame seeds, minced scallions, sauterne Bake 400°
season bread crumbs brown spagetti sauce, mozzarella Bake 350°
flour tarragon, butter, lemon, garlic, s/p, wrap in crescent roll Bake 375°
Tarragon, butter, parsley, chives, grill/bake
tarragon, sour cream, onion, lemon,parsley sage Bake 375°

Source:  Lots of family dinners, potluck dinners, cookbooks, friends who are good cooks and just plain dumb luck.

Enchilada Casserole

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So 60’s you have to love it!  It sits in the frig for days, freezes, reheats – doesn’t matter.  I have been known to make it with leftover turkey too.

Ingredients:

  • 2 lb ground beef
  • 2 onions, diced
  • 1 1/2 Tab oil
  • 3 dz corn tortillas
  • 1 can chili salsa (28 oz) ( I like to add 1 small can of tomato sauce.)
  • 1 can sliced ripe olives (the small one)
  • 1 1/2 lb Cheddar cheese, grated (6 cups)

Directions:

  1. Preheat oven 300°.
  2. Cook beef and onions until browned, stirring to crumble meat.
  3. Cut tortillas in 1 inch squares (use scissors).
  4. Place layer of 1/2 the tortillas in 9×13 baking pan, then a layer of 1/2 the beef.
  5. Smother with 1/2 the chili salsa and top with 1/2 the sliced olives and 1/2 the cheese. (I go light on the cheese so I’ll have lots for the top.)
  6. Repeat layers, topping with cheese.
  7. Bake uncovered 300° for 45 minutes.

Serves: 8-12

Source:  Newspaper (probably the San Francisco Chronicle)

Turkey Cucumber Wheels

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I got tired of trying to spread the cream cheese, so I plopped it into a plastic baggie, cut a corner off, and piped it onto the cucumbers. It was a little easier that way. You could also use a pastry tube.

Ingredients:

  • 4 English cucumber about (1 ¼ inch in diameter and 8” long)
  • 1 pt whipped cream cheese
  • thin sliced turkey (the more thinly sliced the better)
  • toothpicks

Directions:

  1. Cut cucumber into rounds about ¼ inch thick.
  2. Use a small spoon or knife to spread cream cheese on half of the pieces.
  3. Cut or break each slice of deli turkey into 5 or 6 pieces and divide it evenly among the cream cheese topped cucumber.
  4. Top with another round of cucumber to form a sandwich.
  5. Secure with a toothpick.

Serves: 64 Pieces

Source: Cooking With My Kids

Orange Herb Butter

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This is a great way to broil salmon, or any other fish.  Try it on chicken or pork too.

Ingredients:

½ c unsalted butter (1 stick)
½ tsp grated orange zest
2 tsp fresh orange juice
1/4 tap cayenne pepper
1 clove garlic, minced
1/2 tsp coarse salt.

Directions:

Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.

Source: Martha Stewart Everyday Food – June 2012

Ham and Turkey Roll-ups

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You can jazz these up by adding a little mustard to the cream cheese.  

Ingredients:

  • 16 oz cream cheese, softened (two 8 oz packages)
  • 3/4 c carrots, shredded finely
  • 3/4 c zucchini shredded finely
  • 4 tsp dill
  • 10 oz thinly sliced fully cooked ham (rectangular package)
  • 10 oz thinly sliced fully cooked turkey (rectangular package)
  • toothpicks

Directions:

  1. In a bowl, combine the cream cheese, carrot, zucchini and dill.
  2. Spread about 2 Tablespoons on each slice of ham and turkey.
  3. Roll up tightly and wrap in plastic wrap.
  4. Refrigerate overnight.
  5. Slice each roll into 4 pieces.

Don’t forget toothpicks in a bowl and a bowl for used ones.

Serves: Makes 80

Source: Taste of Home

Kentucky Hot Brown Bites

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In the 1920’s The Brown Hotel in Louisville drew over 1,200 guests each evening for its dinner dance. Chef Fred Schmidt created the Hot Brown open-faced sandwich for their late night snack. This is a scaled down version.

Mornay Ingredients:

  • 1 Tab unsalted butter
  • 1 Tab flour
  • 1 c milk
  • pinch of freshly ground pepper
  • freshly grated nutmeg to taste
  • ½ c coarsely grated Gruyère cheese

Mornay Directions:

  1. Melt butter in a heavy-bottomed saucepan over medium high heat.
  2. Stir in flour and cook, stirring constantly, about 1 minute. (Do not let mixture brown.)
  3. Add milk, whisking constantly.
  4. Bring to a low boil and cook, stirring constantly, about 2 minutes more.
  5. Season with salt, pepper, and nutmeg.
  6. Remove from heat and stir in cheese.
  7. Allow to cool slightly.

Kentucky Hot Brown Bites Ingredients:

  • 1 can refrigerated crescent rolls
  • 1 c finely chopped turkey (or dark meat chicken)
  • 1 c Mornay sauce (See Page 1)
  • 2 slices bacon, chopped – microwave about 2 minutes
  • 1 tomato, diced
  • ¼ c grated Parmesan cheese

Kentucky Hot Brown Bites Directions:

  1. In a small bowl combine finely chopped turkey and Mornay sauce
  2. Lightly spray a mini muffin pans with non stick cooking spray.
  3. Unroll crescent rolls and press dough into one large rectangle.
  4. Cut rectangle into 24 squares.
  5. Press dough squares into muffin cups and shape up around the edges.\
  6. Fill each muffin cup with some of the turkey mixture.
  7. Top each bite with some diced tomato, bacon and Parmesan cheese.
  8. Bake at 350º for 13-15 minutes until lightly brown.

Serves: 24 bites

Source: www.plainchicken

Grand Tetons Turkey Cranberry Minis

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Try turkey when it is not Thanksgiving – people are always surprised.

Ingredients:

  • 2/3 c mayonnaise
  • 4 tsp minced parsley
  • 4 tsp honey mustard
  • 1/8 tsp pepper
  • 3 c cooked turkey breast (about 1 ¼ lbs)
  • 1/3 c chopped celery
  • 1/3 c dried cranberries, chopped
  • 1/3 c Swiss cheese shredded
  • ¼ c chopped pecans, toasted
  • 60 fold-over sliders

Directions:

  1. Cut turkey in ¼ inch cubes.
  2. Mix mayonnaise, parsley, mustard, pepper.
  3. Add turkey, celery, cranberries, cheese, pecans.
  4. Toss to coat.
  5. Chill.
  6. Place approximately 2 Tablespoon of filling into each fold-over roll.
  7. Close roll. Secure with pick.
  8. Refrigerate

Serves: 60 Minis

Source: Taste Of Home, October/November 2012