CHEATER'S THANKSGIVING TURKEY
It doesn't have to be Turkey Day for you to prepare and bake a quick Thanksgiving turkey dish in just a few minutes!
Provided by Nancy Benson
Categories Meat and Poultry Recipes Turkey Breasts
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl.
- Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish.
- Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
- Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 93.9 g, Cholesterol 173.9 mg, Fat 7 g, Fiber 3.8 g, Protein 60.1 g, SaturatedFat 2.1 g, Sodium 3024.5 mg, Sugar 11 g
THANKSGIVING TURKEYS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 turkeys
Number Of Ingredients 12
Steps:
- Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
- For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
- Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
- Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
- Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
- Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
- Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
- In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.
THE ULTIMATE THANKSGIVING TURKEY HACK RECIPE BY TASTY
Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper
Provided by Pierce Abernathy
Categories Dinner
Yield 15 servings
Number Of Ingredients 20
Steps:
- The day before serving, prepare the turkey for brining. Pat dry with paper towels.
- Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.
- Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
- Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
- Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
- Make the stock: Preheat the oven to 450˚F (230˚C).
- Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
- Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.
- Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.
- From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.
- Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
- Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don't boil!) for 3 hours.
- Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.
- Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
- Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
- 2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).
- Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
- Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).
- Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).
- Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don't overcook.
- Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.
- Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
- Serve the turkey with the gravy and your favorite Thanksgiving dishes.
- Enjoy!
Nutrition Facts : Calories 745 calories, Carbohydrate 6 grams, Fat 39 grams, Fiber 0 grams, Protein 85 grams, Sugar 2 grams
THE BEST THANKSGIVING TURKEY RECIPE (HOW TO COOK A TURKEY)
We've got the Best Thanksgiving Turkey Recipe for you. You'll be surprised how easy it is to cook a moist and tender turkey.
Provided by Momma Cyd
Categories Main Course
Time 3h40m
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees F.
- Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
- Place turkey into roasting pan breast side up.
- Tuck turkey wings under and tie or clamp legs together.
- Salt and pepper the inside cavity of the turkey.
- Dry outside of turkey with a paper towel (don't wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
- Baste turkey with melted butter. Salt and pepper all over.
- Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165 and 180 degrees and the juices should run clear.
- Add broth into the bottom of the pan. (Water will also work.)
- Tent foil over the turkey as it cooks. Cook in preheated oven for 3 1/2 - 4 hours (depending on the size of your turkey - see notes below to know how long to cook your turkey for).
- After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
- Keep turkey covered with foil to keep warm while it rests.
Nutrition Facts : ServingSize 12 g, Calories 456 kcal, Carbohydrate 1 g, Protein 70 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 232 mg, Sodium 486 mg, Sugar 1 g
CHEATER'S TURKEY STOCK
If you have the time or desire (or both) to make your own turkey stock from additional parts and bones before Thanksgiving cooking gets started, feel free. The rest of us can doctor store-bought broth with the "extra" parts of the turkey.
Provided by Alison Roman
Categories soups and stews
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat a drizzle of oil in a large pot over medium heat, and add the turkey neck, heart and liver. (Discard the kidneys.) Season with salt and pepper, and cook, flipping once, until nicely brown on both sides, 4 to 6 minutes. Add onion, garlic and celery and season with salt and pepper. Cook, stirring occasionally, until they've started to get some color, 2 to 3 minutes.
- Cover with chicken broth and 1 cup water. Simmer gently until the broth tastes like you've simmered it all day from scratch, about 30 minutes. Remove from heat, season with more salt and pepper and strain.
CHEATER'S THANKSGIVING TURKEY
It doesn't have to be Turkey Day for you to prepare and bake a quick Thanksgiving turkey dish in just a few minutes!
Provided by Nancy Benson
Categories Turkey Breasts
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl.
- Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish.
- Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
- Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 93.9 g, Cholesterol 173.9 mg, Fat 7 g, Fiber 3.8 g, Protein 60.1 g, SaturatedFat 2.1 g, Sodium 3024.5 mg, Sugar 11 g
CHEATER'S GRAVY
We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan, bring chicken stock to a boil over high heat. Reduce heat to medium, and simmer until stock is reduced by half, about 10 minutes.
- Meanwhile, in a small bowl, mix together cornstarch and the water with a fork until smooth; whisk into simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat and stir in parsley; serve.
Nutrition Facts : Calories 5 g, Sodium 80 g
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