CRISPY BAKED TURKEY BURGERS
Ground turkey patties are breaded and baked in the oven. Serve on a bun with zesty sauce and shredded cabbage to make it a meal.
Provided by Jennifer
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
- Combine turkey, 1 egg, 1/4 cup bread crumbs, scallions, parsley, garlic powder, salt, and black pepper in a bowl. Form mixture into 6 patties using a 1/3-cup measuring cup.
- Beat remaining egg and hot sauce together in a bowl. Pour remaining bread crumbs into a bowl. Pour flour into a separate bowl.
- Coat patties with flour, egg mixture, and bread crumbs, in that order, and place on the prepared baking sheet. Lightly spray patties with cooking spray.
- Bake in the preheated oven until crisp, 18 to 20 minutes.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 16.7 g, Cholesterol 131.9 mg, Fat 10 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 2.6 g, Sodium 415.1 mg, Sugar 0.4 g
TURKEY WITH EXTRA-CRISPY SKIN
If you crave crispy, crackling turkey skin, this is the bird for you! A few simple techniques result in a juicy, rosemary-scented turkey with skin that's wonderfully caramelized.
Time 11h25m
Yield Serves 14
Number Of Ingredients 5
Steps:
- Pat turkey dry inside and out with paper towels.
- Starting at the opening of the turkey cavity, gently ease your fingers beneath the skin to create air space over the breast and legs.
- Place turkey on a rack set in a roasting pan. Refrigerate, uncovered, overnight or up to two days to allow the skin to dry slightly.
- Preheat the oven to 350°F.
- Pat cavity of bird dry if necessary.
- In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste.
- Rub about 1/3 of paste underneath the skin onto breast and thigh meat.
- Rub remaining paste over skin and inside cavity.
- Tie turkey legs together with kitchen string and tuck wing tips underneath body.
- Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours.
- Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up. Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour.
- Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.
- Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving.
- Arrange carved turkey on a platter garnished with rosemary sprigs.
Nutrition Facts : Calories 490 calories, Fat 18 grams, SaturatedFat 4.5 grams, Cholesterol 275 milligrams, Sodium 560 milligrams, Carbohydrate 0 grams, Protein 76 grams
CRISPY-SKINNED HERB-ROASTED TURKEY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time P3DT4h40m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
- In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
- Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
- On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
- On the day of, take the turkey out of the fridge 1 hour before cooking.
- Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
- Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.
CRISPY CHILLI TURKEY NOODLES
Crisp-fried turkey mince in a chilli, soy and garlic sauce atop udon noodles makes for a savoury 20-minute meal that's low in fat but big on flavour
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
- Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.
Nutrition Facts : Calories 566 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 3.9 milligram of sodium
TURKEY SPINACH CRISPY BAKED EGG ROLLS
These tempting turkey spinach crispy baked egg rolls are lower in fat without giving up crunchiness and fantastic flavor!
Provided by Culinary Envy
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 38m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
- Combine turkey, onion, cumin, garlic powder, onion powder, salt, and pepper in a nonstick skillet over medium heat. Cook and stir for 3 minutes. Add spinach, black beans, cabbage, soy sauce, red chile paste, and garlic paste. Cook until turkey is no longer pink, 3 to 5 minutes. Drain excess grease.
- Place egg roll wrappers on a flat work surface and brush edges with water. Place a few bean sprouts diagonally in the center; cover with 3 tablespoons of the turkey mixture. Fold bottom corner over the filling and roll up halfway. Fold in both sides snugly. Moisten edges of last flap. Roll up and seal top corner. Place flap-side down on the baking sheet. Repeat with remaining wrappers and filling.
- Spray tops of egg rolls lightly with coconut oil spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 10.7 g, Cholesterol 28.7 mg, Fat 3.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 0.9 g, Sodium 282.9 mg, Sugar 1.1 g
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