Fruited Turkey Recipes

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FRUITY TUTTI TURKEY BRINE



Fruity Tutti Turkey Brine image

Best combination of ingredients to have a phenomenal moist 'n' tasty turkey. The aroma of these ingredients is absolutely the best holiday smell that will fill your entire house. You can't buy this scent in a candle!

Provided by Stacie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT5h

Yield 15

Number Of Ingredients 20

9 (14 ounce) cans vegetable broth
1 ½ cups chopped candied ginger
1 ½ cups dried cherries
4 ounces dried pears
4 ounces dried apples
2 ½ cups brown sugar
1 cup kosher salt
2 tablespoons whole peppercorns
1 teaspoon whole allspice berries
3 cinnamon sticks
5 leaves fresh sage
1 gallon ice water
1 (15 pound) frozen whole turkey, unthawed
1 white onion, quartered
1 red apple, cored and quartered
1 sprig fresh rosemary, or to taste
2 cinnamon sticks
1 leaf fresh sage, or to taste
3 cups water, or amount to cover
1 tablespoon vegetable oil, or as needed

Steps:

  • Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
  • Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
  • On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
  • Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
  • Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

Nutrition Facts : Calories 984.9 calories, Carbohydrate 60.4 g, Cholesterol 308.3 mg, Fat 38 g, Fiber 4.4 g, Protein 94.9 g, SaturatedFat 10.4 g, Sodium 6881.4 mg, Sugar 42.2 g

FRUITED TURKEY



Fruited Turkey image

Have some fruit-filled fun on Thanksgiving with this tasty turkey, or when you're preparing turkey on the grill at a summer get-together. -Tressa Gear, Kaukauna, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield 9 servings.

Number Of Ingredients 7

1 large watermelon
2 whole cloves
2 medium cantaloupe, cut into 1-inch balls, divided
1 red chili pepper
4 medium navel oranges
2 pounds green grapes
Wooden skewers (12 inches)

Steps:

  • Thoroughly wash and dry watermelon. With a sharp knife, cut a thin slice from bottom of watermelon so it lies flat. , Using a small sharp knife, lightly score a horizontal cutting line around middle of the melon, leaving 4 in. on each side of stem end unscored for the head. Next, score a vertical line over top of melon, connecting both ends of the horizontal line. Using a long knife, cut through melon along the vertical cutting line. (Stop cutting at the horizontal cutting line.) Then, cut through the melon along the horizontal cutting line. Gently pull off cut section. , For turkey's head, cut a 2 in. half-circle at top. Make a scalloped edge, using the rounded edge of a 1-in. circle cutter. With a sharp knife, cut along the scalloped lines; discard scrapes. For eyes, insert a clove into the center of each of two cantaloupe balls. Using toothpicks, attach eyes; add a chili pepper wattle., With a vegetable peeler, cut peel from oranges. (Save oranges for another use). Thread grapes, orange peel and remaining cantaloupe balls onto skewers; add to turkey for feathers.

Nutrition Facts :

FRUIT-GLAZED TURKEY



Fruit-Glazed Turkey image

I came up with this recipe one holiday when my family asked that I make something other than the same old turkey. They loved this fruity version. -Christal Helman, Lisbon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 12 servings (2-1/2 cups gravy).

Number Of Ingredients 18

1 package (14 ounces) unseasoned stuffing cubes
1 small onion, chopped
1 medium tart apple, peeled and chopped
1 celery rib, chopped
1 cup raisins
1 cup hot water
1 cup butter, melted
1 tablespoon poultry seasoning
1 turkey (10 to 12 pounds)
FRUIT GLAZE:
2 cans (8 ounces each) unsweetened crushed pineapple
1 can (11 ounces) mandarin oranges
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
GRAVY:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour., Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to the roasting pan. , Bake 2-1/2 to 3 hours longer or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). Discard any unused basting glaze., Cover and bake additional stuffing, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey., For gravy, loosen browned bits from the roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup. In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups. , In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended. Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with turkey.,

Nutrition Facts : Calories 787 calories, Fat 37g fat (15g saturated fat), Cholesterol 245mg cholesterol, Sodium 679mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 3g fiber), Protein 66g protein.

FRUITED TURKEY BREAST



Fruited Turkey Breast image

Make and share this Fruited Turkey Breast recipe from Food.com.

Provided by Mirj2338

Categories     Poultry

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 12

1 (3 lb) turkey breast
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 large onion, chopped
1 large green pepper, chopped
3 carrots, peeled and chopped
1 (8 ounce) package mixed dried fruit, coarsely chopped (prunes, pears, apples, apricots, etc.)
1 sweet potato, peeled and chopped
1 (8 ounce) can unsweetened pineapple chunks, juice reserved
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 cup dry red wine

Steps:

  • Preheat the oven to 450 F.
  • Place the turkey breast, skin side up, in a 13 x 9 baking pan.
  • Sprinkle with the thyme and rosemary.
  • Roast, uncovered, for about 25 minutes.
  • Remove from the oven, drain off and discard any fats and juices.
  • Reduce the oven temperature to 350 F.
  • Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey.
  • Mix together the reserved pineapple juice, brown sugar, ketchup and red wine.
  • Pour over and around turkey.
  • Cover pan loosely with foil.
  • Return to the oven and bake 1 hour longer.
  • Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.

Nutrition Facts : Calories 823.3, Fat 24.5, SaturatedFat 6.6, Cholesterol 221.1, Sodium 349.8, Carbohydrate 68.2, Fiber 9.1, Sugar 17.5, Protein 78.1

DEEP-FRIED TURKEY



Deep-Fried Turkey image

Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.

Provided by Alton Brown

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 6

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil* (See Cook's Note)

Steps:

  • Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
  • Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
  • Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

PERFECT CITRUS TURKEY AND GRAVY



Perfect Citrus Turkey and Gravy image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 (12-pound) turkey, with giblets (see cooking notes at bottom of recipe)
1/2 cup unsalted butter (1 stick), softened, plus 1 tablespoon
2 lemons, zested
1/2 cup chopped chives
2 tablespoons coarse salt
Freshly ground black pepper
1 small orange, halved
1 small grapefruit, halved
1 cup white wine
2 cups chicken stock
1 tablespoon Dijon mustard
2 tablespoons cornstarch

Steps:

  • Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
  • In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
  • Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
  • Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
  • Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
  • Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
  • Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
  • Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
  • Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
  • Bring your turkey to room temperature to ensure that the bird will cook evenly.
  • Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
  • Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
  • I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
  • A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
  • A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

TURKEY SALAD WITH FRUIT



Turkey Salad with Fruit image

Delight your guests with a make-ahead turkey salad, an appealingly colorful dinner!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h20m

Yield 4

Number Of Ingredients 9

4 cups mixed salad greens
10 oz cooked turkey or chicken
2 medium stalks celery
1 medium green onion with top
1 can (11 oz) mandarin orange segments
1 can (8 oz) sliced water chestnuts
1 container (6 oz) peach, orange or lemon yogurt (2/3 cup)
1/4 teaspoon ground ginger
1 cup seedless green grapes

Steps:

  • Wash the salad greens, let drain and refrigerate.
  • Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
  • In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
  • On 4 plates, arrange the salad greens. Top greens with turkey salad.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 18 g, TransFat 0 g

TURKEY WITH FRUIT AND NUT STUFFING



Turkey with Fruit and Nut Stuffing image

Between Martha's beloved method for roasting turkey with wine- and butter-soaked cheesecloth, to the sweet and nutty stuffing, this Thanksgiving recipe does not skimp on flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

One (12 to 14-pound) fresh whole turkey, giblets and neck reserved
2 cups unsalted butter (4 sticks), melted, plus 4 tablespoons unsalted butter softened
1 bottle dry white wine
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
Fruit and Nut Stuffing
2 cups Giblet Stock
3 tablespoons all-purpose flour

Steps:

  • Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
  • Preheat oven to 450 degrees with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.
  • Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; an instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Fill cavities loosely with as much stuffing as they will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.
  • Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.
  • After these 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.
  • After these three hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy. Strain pan juices into a fat separator, discarding vegetables. Let stand until fat rises to the surface, about 10 minutes, then skim it off. In a small jar, shake to combine, giblet stock and flour. Place roasting pan over medium-high heat. Add giblet stock mixture. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring back to a boil, and cook until liquid has thickened slightly. Add defatted pan juices and cook over medium-high heat until thickened to desired consistency. You will have about 2 cups of gravy. Season with salt and pepper. Strain into a gravy boat. Serve with turkey.

FRUITED TURKEY SALAD



Fruited Turkey Salad image

This salad is perfect for Thanksgiving leftovers. But because it comes together so quickly, you'll want to make it more often. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup Yoplait® Original fat-free plain yogurt or fat-free sour cream
1/4 cup fat-free mayonnaise
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
1 lb cooked skinless turkey breast, cut into 1/2-inch cubes
2 medium celery stalks, chopped
1 apple, cut into 1/2-inch cubes
1/3 cup dried apricots, sliced
3 tablespoons coarsely chopped walnuts, toasted

Steps:

  • In large bowl, stir together yogurt, mayonnaise, thyme, lemon peel and lemon juice. Add turkey, celery, apple and apricots. Toss gently to coat.
  • Sprinkle with walnuts.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 16 g, TransFat 0 g

DEEP-FRIED TURKEY WITH HERBS



Deep-Fried Turkey with Herbs image

Provided by Lauren Salkeld

Categories     Herb     turkey     Thanksgiving     Dinner     Deep-Fry

Number Of Ingredients 8

1 (12- to 14- pound) turkey, neck and giblets removed
4 to 5 gallons peanut or canola oil
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried rosemary
1 1/2 tablespoons ground paprika
Equipment: Turkey frying kit (30-quart or larger aluminum pot; propane burner with a hose that connects to a propane tank and a gauge for regulating the flame; poultry rack with a hook for lowering and raising the turkey in the pot; 12-inch deep-fry thermometer that clips to the side of the pot to monitor the oil temperature); a full propane gas tank; a waterproof marker; an apron; long heavy-duty oven mitts; an instant-read thermometer; fire extinguisher-just in case

Steps:

  • Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water then wash and dry the pot thoroughly.
  • Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.
  • While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.
  • Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.
  • Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method-slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying. Once the internal temperature reaches 165°F, transfer the turkey to a cutting board, cover with foil, and let it rest 20 to 30 minutes before carving and serving.

CITRUS AND HERB TURKEY



Citrus and Herb Turkey image

Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 13

1 whole turkey (about 14 pounds), patted dry
2 tablespoons coarse salt
1 teaspoon black pepper
1 orange, halved
1 lemon, halved
1 small yellow onion, peeled and quartered
1 head garlic, halved
6 sprigs thyme
2 sprigs sage
1 tablespoon olive oil
3 cups chicken stock, warm
1/2 cup milk
2 tablespoons flour

Steps:

  • Preheat oven to 425 with rack in lower third position.
  • Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
  • Rub skin with olive oil and season with remaining salt and pepper.
  • Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
  • Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
  • Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
  • Carve turkey and serve with gravy.

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From bonappetit.com
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EASY, NO-FUSS THANKSGIVING TURKEY - TASTES BETTER FROM SCRATCH
2017-11-01 Pat the turkey very dry with paper towels. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
From tastesbetterfromscratch.com
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GLAZED TURKEY BREAST WITH FRUIT STUFFING - MAYO CLINIC
2017-10-14 Directions. Heat the oven to 325 F. On a rack in a roasting pan, place the turkey breast, skin-side up. In a small bowl, combine the herbs and olive oil to make a paste. Loosen the skin from the meat gently with your fingers — making deep pockets between the skin and meat. Smear half of the paste directly on the meat.
From mayoclinic.org
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20+ CUTE, HEALTHY FRUIT AND VEGETABLE TURKEYS FOR KIDS AND ADULTS
A cute and easy fruit turkey for kids to make and even eat as a snack around the holidays from La Jolla Mom. You can make your own dairy-free chocolate chips using this healthy chocolate. Also, to make it vegan, the yogurt could be omitted or a vegan yogurt could be used in addition to raisins for the eyes.
From chrissychitwood.com
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FRUIT TURKEY CENTERPIECE - WISH FARMS
Make the eyes of the turkey by attaching 2 blueberries with toothpicks to the face. Then add the snood and the nose with the apple slice and the small rectangular piece of squash or melon using toothpicks. To make the feathers, stick the skewers into the body of the turkey. Add blueberries, strawberries, pear slices, and whatever other fruits ...
From wishfarms.com
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FRUITED TURKEY WRAPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Ingredients. 1/2 cup fat-free mayonnaise; 1 tablespoon orange juice; 1 teaspoon grated orange zest; 3/4 teaspoon curry powder; 4 whole wheat tortillas (8 inches), room temperature
From stage.tasteofhome.com
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HOW TO MAKE A FRUIT TURKEY PLATTER - NO PLATE LIKE HOME
2021-11-24 Place a small blueberry in each eye hole. Then, cut the carrot sliver into a long triangle. Place it pointy side downward. See the picture. Next, run a sharp knife down the side of a whole strawberry to make the turkey wattle. Then, cut the strawberries into slices and place them on each side of the turkey head.
From noplatelikehome.com
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TURKEY AND FRUIT SALAD - READER'S DIGEST CANADA
Cut grapes in half. Scatter melon balls and grapes over salad greens. Heat butter in a nonstick pan over medium heat. Cook turkey until browned and cooked through, about 8 minutes. Season with salt and pepper. Stir in lemon thyme. To make dressing, whisk crème fraîche, oil and lemon juice in a bowl. Add salt and pepper to taste.
From readersdigest.ca
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TURKEY FRUIT SALAD | ANNABEL KARMEL
Turkey Fruit Salad. Wow your diners with this creative Turkey Fruit Salad. A simple & fun pud guaranteed to get your guests talking. For another fun and fruity festive idea, try these Strawberry Santas. Login or Register to the AK Club for FREE to view this recipe.
From annabelkarmel.com
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TURKEY BREAST STUFFED WITH MACERATED DRIED FRUIT - CANADIAN LIVING
2005-07-31 Method. In small saucepan, bring fruit and wine to simmer; simmer until liquid is reduced by half and fruit is tender, about 10 minutes. Let cool; add parsley, rosemary, thyme and pepper. With sharp knife held horizontally at thick long side of turkey breast, cut each breast in half to within 1 inch (2.5 cm) of opposite edge; open like book ...
From canadianliving.com
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FRUIT TURKEY | FUN FAMILY CRAFTS
2020-10-28 Fruit Turkey. October 28, 2020 By Platein28. Sharing is caring! 3 shares. Share; Tweet; Pin; Make this adorable fruit turkey craft for Thanksgiving. Kids will love making and eating this yummy, healthy snack! Get the instructions for ––> Fruit Turkey. Filed Under: Edible crafts, Preschool, Preteen, School Age Crafts & Activities for Kids, Thanksgiving Tagged With: …
From funfamilycrafts.com
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THANKSGIVING TURKEY FRUIT PLATE (CUTE + EASY - ONE LOVELY LIFE
2020-11-11 ORANGES & YELLOWS – Sliced oranges, mandarins or clementines, pineapple, golden kiwi, gooseberries, star fruit, yellow apples (like Opal or Golden delicious), bananas (slice on a diagonal for pretty presentation!), dried apricots, mango. GREENS – Granny Smith apples, green grapes, green kiwi, kiwiberries.
From onelovelylife.com
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FRUIT AND VEGGIE TURKEY: KID FRIENDLY THANKSGIVING SNACK
2014-10-21 Instructions. Lay the pear cut side down on a medium size plate. Add a tiny bit of white frosting to the back of the candy googly eyes using a toothpick to give your turkey some eyes. Slice your baby carrot and cut a small triangle from one of the pieces to use as his nose. Apply some frosting or peanut butter to the back to adhere it to the pear.
From findingzest.com
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40 GROUND TURKEY RECIPES - EASY DINNER IDEAS WITH GROUND TURKEY
2022-04-27 40 Best Ground Turkey Recipes That Are Nice and Hearty for Dinner. Try it in salads, chili bowls, and casseroles. By Rebekah Lowin. Apr 27, 2022.
From thepioneerwoman.com
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75 FRUIT TURKEY IDEAS IN 2022 | CREATIVE FOOD, FOOD ... - PINTEREST
Apr 13, 2022 - Explore Samo Ceferli's board "Fruit turkey" on Pinterest. See more ideas about creative food, food decoration, food humor.
From pinterest.com
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BEST THANKSGIVING TURKEY RECIPES OF ALL TIME | ALLRECIPES
2021-10-22 View Recipe. This turkey is filled with butter, cola, apple, onion, garlic powder, salt, and ground pepper, and cooked in a smoker for 10 hours. "I knew I had a winner on my hands with the YELPS of joy from people who tasted the first slices of the bird. INTENSE smoky flavor. Inside the turkey was surprisingly moist.
From allrecipes.com
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THANKSGIVING TURKEY FRUIT TRAY | HEALTHY FAMILY PROJECT
2016-11-04 First start by placing the sliced pear face down on a large serving platter. Then start layering the fruit around the turkey. Layer apples, oranges, kiwi and grapes around pear to form the turkey’s feathers. Place 2 carrots under pear to form its feet. Cut other carrot into 3 pieces and place on pear to form arms and a beak, and use chocolate ...
From healthyfamilyproject.com
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FRUIT TURKEY THANKSGIVING APPETIZER - AMANDA SEGHETTI
2020-05-20 Wash all fruit. Peel oranges and slice apples. Arrange fruit on tray from the outside to the inside (as shown). Place carrot sliver and blueberries on the pear (turkey body) for eyes and beak. Serve. Check out these other Thanksgiving recipes from some of my favorite mom bloggers in our Thanksgiving Blogluck series:
From amandaseghetti.com
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FRUIT AND JUICE BRINED TURKEY - THAT'S SOME GOOD COOKIN'
2011-11-14 Fill the large cavity with the onions, apples, garlic, thyme sprigs, and sage sprigs; or stuff as desired. Cross the turkey legs and tie with butcher's twine. Place turkey on rack in roasting pan. Preheat oven to 325-degrees F. Bake until …
From tsgcookin.com
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TURKEY FRUIT PLATTER FOR THANKSGIVING - ECLECTIC ENTERTAINING
Turkey Fruit Platter for Thanksgiving. 2015-11-16. Cuisine: American; Skill Level: Beginner, Child Friendly, Easy; Add to favorites; Barbara Stafford. More From This Chef » Average Member Rating (3.7 / 5) 3.7 5 14. Rate this recipe. 14 People rated this recipe Post Views: 0. Related Recipes: Hot Chicken and Waffles with Maple Mustard Sauce. Chocolate Peanut Butter …
From eclectic-entertaining.com
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TURKEY FRUIT PLATTER | A MIND "FULL" MOM
2021-11-03 Instructions. Cut a pear in half to create the body for a turkey. Place the pear half on the bottom third of a large platter or cutting board. Pierce two cloves into the flesh of the pear to create the eyes of the turkey. Thinly slice the peeled carrot. Arrange 2 sticks as the legs at the bottom of the pear.
From amindfullmom.com
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ROAST TURKEY - CAFE DELITES
2020-11-23 Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices. Slather with half of the butter and season with salt and pepper. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast for a further hour, uncovered.
From cafedelites.com
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20 OF THE BEST GROUND TURKEY RECIPES | YELLOWBLISSROAD.COM
2021-07-28 Freezing cooked ground turkey – Cook the turkey in a big batch with whatever seasonings you like. Allow it to cool completely (but for no longer than 2 hours), then place portions into freezer bags or airtight freezer containers. Freeze for up to 4 months. Thaw in the fridge overnight, then add to soups, tacos, wraps and more.
From yellowblissroad.com
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Top Asked Questions

Can you make a Thanksgiving turkey out of fruit?
This hilarious Thanksgiving turkey is entirely made out of fruit! This delicious turkey fruit platter is your perfect Thanksgiving appetizer and quite a conversation piece! Toss the apple slices in a lemon juice to keep them from browning. Put half of a pear on the bottom of the large platter to make a turkey body as shown on the picture.
How do you make a turkey platter with fruits and vegetables?
Toss the apple slices in a lemon juice to keep them from browning. Put half of a pear on the bottom of the large platter to make a turkey body as shown on the picture. Put the grapes around the pear. Put the cantaloupe chunks around the grapes. Put the blueberries around the cantaloupe chunks. Put the strawberries around the blueberries.
What kind of fruits can I use for the turkey feathers?
You can use any kind of fruits for the turkey feathers, as long as they are different colors! Whatever fruit is on sale, you can put it in this fruit display :) There are no rules – you can really be creative with this turkey fruit platter!
Why do you stuff a Turkey with fruit before cooking?
Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.

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