All American Turkey Recipes

ALL-AMERICAN TURKEY POTPIE

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball. , Divide dough in half with one ball slightly larger than the other; wrap in plastic. Refrigerate for 30 minutes., For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer., Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry. , Bake at 350° for 35-45 minutes or until crust is light golden brown.

ALL AMERICAN TURKEY

Steps:

• 1. Prepare the Giblet Broth a day ahead: Simmer the broth ingredients until the giblets are tender, about 1 hour, skimming off any foam. Strain broth and set aide; reserve giblets and neck. Shred the meat from the neck and mince the giblets; combine. Cover and refrigerate the broth and meats until ready to use.
• 2. Preheat oven to 325°F. Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt, and pepper. Fill cavities loosely with stuffing, using about 3 cups for the neck and 8 cups for the body. Truss the turkey. Rub with softened butter and sprinkle with paprika, salt, and pepper.
• 3. Place the turkey, breast-side up, on a rack in a roasting pan. Pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil. Place in the oven and roast for 1 1/2 hours.
• 4. Remove the foil and roast the turkey for 2 1/2 hours more, basting with the pan juices every 30 minutes.
• 5. Raise the oven temperature to 350°F and cook for an additional 1 to 1 1/4 hours, or until a thermometer inserted into the thickest part of the thigh reads 180°F. The temperature at the thickest part of the breast should be 160°F. The juices should run clear when the thigh is pricked with a small knife.
• 6. Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring cup.
• 7. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until mixture browns slightly. Slowly pour in 2 cups of the reserved pan juices, whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and add remaining ingredients. Simmer for 10 minutes, stirring, until gravy has thickened. For a thinner gravy, add more broth. Adjust seasonings; heat before serving.

ALL-AMERICAN TURKEY & APPLE PICNIC SANDWICH

Steps:

• Toaste bread and spread one side of each with mustard.
• Layer turkey, cheese and apple slices on one slice of bread, top with second slice.
• Enjoy.

AMERICAN KITCHEN CLASSIC BASIC TURKEY GRAVY

Steps:

• In a medium saucepan, bring 4 cups of stock to a boil. Remove from heat and keep warm.
• Melt butter in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking!
• Within 2-3 minutes it will be the color of cafe au lait (golden brown) and smell slightly toasted. Gradually whisk in the warm stock and bring to a boil. Lower heat so the gravy is at a bare simmer.
• Add the bay leaves, mushrooms and Madeira and let simmer until grav is reduced by half. Remove the bay leaves and the mushrooms by a slotted spoon. Keep warm until turkey is finished.
• Transfer the turkey to a carving board and strain the drippings from the pan into a measuring cup. Skim the fat, add enough water to measure 1 cup.
• Place the roasting pan over two burners on medium high heat. Add the drippings mixture and deglaze the pan, stirring and scraping any browned bits with a wooden spoon. Strain into the gravy and simmer until slightly thickened, 10 minutes. Season to taste and serve.