Nutter Butter Turkeys Recipes

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NUTTER BUTTER TURKEYS



Nutter Butter Turkeys image

This fall I'm on a quest to make recipe using Nutter Butter cookies. This recipe/craft project was inspired by The Party Animal web site. http://www.thepartyanimal-blog.org/nutter-butter-turkey-cookie-pops/

Provided by Kathy

Categories     Candy

Time 1h

Yield 6 Turkeys, 6 serving(s)

Number Of Ingredients 9

6 Nutter Butter sandwich cookies
12 ounces yellow candy melts
6 ounces orange candy melts
6 ounces red candy melts
12 edible candy eyes
2 -3 pieces orange Starburst candies (beak)
6 lollipop sticks
wax paper
3 plastic bottles (melting or decorating squeeze bottle with a cap with a small-medium round opening)

Steps:

  • Draw a turkey on plain paper and make as many copies as desired. The body should be the outline of a Nutter Butter cookie.(A template appears in the photo section.) Lay a piece of wax paper over each template.
  • Cut the Starburst candies into pointy triangles so they resemble a beak. Set aside.
  • Add yellow candy melts to one of the decorating bottles. I lay the bottle on its side in the microwave. Microwave at 50% power for one minute. Press the bottle, mixing the candy and continue melting in 20-30 second intervals. Don't overcook the candy melts.
  • Yellow: Fill in the body and first row of feathers with the melted yellow candy melts. Immediately press the lollipop stick into the body area. Add a little bit more yellow on top of the stick and press a Nutter Butter cookie on top. Do the same with the remaining turkeys.
  • Orange: Melt the orange candy in bottle #2. Fill in the next row of feathers. Repeat with remaining turkeys.
  • Red: Melt the red candy in bottle #3. Fill in the outer row of feathers. Repeat with remaining turkeys.
  • Add the candy eyes. You can reheat the yellow candy melts or use a small amount of melted white chocolate chips. Put a dab on the back of the edible eyes and attach to the turkey body.
  • Add the beak. Put a dab of melted candy on the back of the beak and attach right below the eyes.
  • Snood: It's that red thing that dangles on the turkey's face. You may need to remelt the red candy. Pipe a squiggly red snood onto the turkey face.
  • Allow turkeys to harden. Enjoy!

NUTTER BUTTER TURKEYS



Nutter Butter Turkeys image

There's a Nutter Butter marathon going on at my house this fall. The inspiration for this recipe was the Crafty Kitchen. It's a project that's geared toward preschool kids. So....I felt if a 5 year old could make these, I should be able to also! http://www.craftbuds.com/crafty-kitchen-turkey-cookies/

Provided by Kathy

Categories     Dessert

Time 45m

Yield 8 turkeys, 8 serving(s)

Number Of Ingredients 8

8 Nutter Butter sandwich cookies
8 Oreo Double Stuff cookies
4 ounces candy corn
16 M&M's
8 small red jelly beans
1/2 cup white frosting
black decorating gel (in a tube)
white decorating icing (in a tube)

Steps:

  • Create the tail feathers: Push 7 candy corns into the sides of the double-stuff oreos.
  • Add the turkey body. Add frosting to a plastic bag. Snip a small piece from the corner. Pipe or spoon a dab of white frosting onto the center of the Oreo. Press a Nutter Butter cookie on top of the Oreo cookie. I had some leftover melted peanut butter chips and used that instead of frosting in this step.
  • Add the face: Cut 8 candy corns in half for the noses. Pipe or dab a fat "T" onto the upper area of the Nutter Butter cookie. Press two M&M eyes into the frosting. Next add the candy corn nose, then add a red jelly bean (lengthwise) below the nose.
  • Eye detail: (Option 1) Using a tube of black decorating gel, pipe a dot on each eye. You can then follow up with a tiny dot of white icing if you want extra detail, using a toothpick. (Option 2) Switch the colors and pipe a dot of white frosting onto the brown eyes, then add a tiny dot of black gel with a toothpick.

Nutrition Facts : Calories 195.3, Fat 8.6, SaturatedFat 1.9, Sodium 124.9, Carbohydrate 28.4, Fiber 0.6, Sugar 20.6, Protein 1.8

ROASTED BUTTER HERB TURKEY



Roasted Butter Herb Turkey image

Provided by Sandra Lee

Categories     main-dish

Time 4h

Yield 12 servings

Number Of Ingredients 12

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced

Steps:

  • In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
  • Preheat the oven to 450 degrees F.
  • Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
  • Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
  • Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

BUTTER-BLANKETED TURKEY



Butter-Blanketed Turkey image

This turkey is extra juicy and gorgeously browned, thanks to the blanket of butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 11

One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, cut into wedges
1 large yellow onion, cut into 6 wedges
3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature
1/2 teaspoon paprika
3 stalks celery, broken into thirds
3 medium carrots
1 1/2 cups chicken or turkey broth

Steps:

  • Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
  • Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
  • In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
  • Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
  • Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
  • Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
  • Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.

BUTTER-ROASTED TURKEY BREASTS



Butter-Roasted Turkey Breasts image

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Provided by Alison Roman

Categories     Bon Appétit     Thanksgiving     Poultry     turkey     Roast     Christmas     Kid-Friendly     Dinner     Christmas Eve     Butter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 servings

Number Of Ingredients 6

2 skin-on, bone-in turkey breasts (3 1/2-4 pounds)
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
6 sprigs thyme
4 sprigs rosemary
1 head of garlic, cloves peeled, crushed

Steps:

  • Preheat oven to 425°F. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.
  • Scatter thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160°F (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), 45-55 minutes.
  • Transfer turkey breasts to a platter and let rest 10 minutes before carving.
  • Serve turkey breasts with pan drippings alongside.

BUTTER & HERB TURKEY



Butter & Herb Turkey image

My kids love a turkey meal, and this one falls off the bone. It's the ideal recipe for special family times and holidays. -Rochelle Popovic, South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 12 servings (3 cups gravy).

Number Of Ingredients 9

1 bone-in turkey breast (6 to 7 pounds)
2 tablespoons butter, softened
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
3 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Rub turkey with butter. Combine the rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Place in a 6-qt. slow cooker. Pour broth over top. Cover and cook on low until tender, 5-6 hours., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.

Nutrition Facts : Calories 339 calories, Fat 14g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 266mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 8

5 tablespoons unsalted butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Kosher salt and freshly ground pepper
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
Cornbread And Sausage Stuffing
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Steps:

  • Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
  • Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
  • Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
  • Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

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