Grilled Tarragon Mustard Turkey Recipes

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GRILLED TARRAGON MUSTARD TURKEY



Grilled Tarragon Mustard Turkey image

I adapted a chicken recipe for turkey breasts instead. It quickly became one of my husband's favorites for the grill.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons lemon juice
2 tablespoons vegetable oil
1/4 teaspoon pepper
1 turkey breast tenderloin (1/2 pound)
4-1/2 teaspoons tarragon vinegar
2 tablespoons dry white wine or chicken broth
1 teaspoon dried tarragon
1/4 cup butter, cubed
2 tablespoons Dijon mustard

Steps:

  • In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.

Nutrition Facts :

TURKEY PATTIES WITH TARRAGON-MUSTARD GRAVY



Turkey Patties with Tarragon-Mustard Gravy image

Categories     Herb     Mustard     Poultry     turkey     Sauté     Quick & Easy     Fall     Tarragon     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 8

1/2pound ground turkey or chicken
1/2cup finely crushed dry corn-bread stuffing mix
1 large egg
1/4teaspoon ground black pepper
5 1/2teaspoons chopped fresh tarragon
1 1/2tablespoons butter
1cup canned low-salt chicken broth
1 1/2teaspoons Dijon mustard

Steps:

  • Mix first 4 ingredients and 4 1/2 teaspoons tarragon in medium bowl. Using moistened hands, divide mixture into 4 parts. Shape each into 1/2-inch-thick oval patty.
  • Melt butter in heavy large skillet over medium-high heat. Add patties; sauté until cooked through, about 4 minutes per side. Transfer to plates. Add broth, mustard and 1 teaspoon tarragon to skillet. Boil until gravy has reduced enough to coat spoon, whisking occasionally, about 5 minutes. Spoon over patties.

GRILLED TARRAGON MUSTARD CHICKEN



Grilled Tarragon Mustard Chicken image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 5

1 large clove garlic
3 sprigs tarragon to yield 1 tablespoon chopped
1 tablespoon grainy mustard
1 tablespoon lemon juice
8 ounces skinless, boneless chicken breast

Steps:

  • Mince garlic; wash, dry and chop tarragon. Combine garlic, tarragon, mustard and lemon juice in small bowl.
  • Wash and dry chicken breast, cut in half and add to the bowl, turning to coat with marinade on both sides.
  • Prepare stove-top grill. Grill chicken on both sides until browned, about 10 minutes, spooning any leftover marinade over the chicken before turning.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 3 grams, Sodium 156 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED TARRAGON CHICKEN



Grilled Tarragon Chicken image

Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 teaspoons Dijon mustard
4 boneless skinless chicken breast halves
1/4 teaspoon pepper
1/3 cup butter, melted
2 teaspoons lemon juice
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon garlic salt

Steps:

  • Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.

Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

MUSTARD TARRAGON BUTTER



Mustard Tarragon Butter image

Categories     Condiment/Spread     Food Processor     Dairy     Herb     Mustard     No-Cook     Quick & Easy     Low/No Sugar     Winter     Tarragon     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 3

1 1/2 sticks (3/4 cup) unsalted butter, softened
2 1/2 tablespoons whole-grain or coarse-grain mustard
3 tablespoons chopped fresh tarragon

Steps:

  • Blend all ingredients with salt and pepper to taste in a food processor until smooth. Chill butter, covered, until just firm but still malleable, about 30 minutes. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Chill, wrapped in wax paper and then foil, until firm, about 1 hour.

THE GREATEST GRILLED TURKEY



The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Prepare an outdoor grill for indirect medium-high heat.
  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

MUSTARD-TARRAGON BURGERS



Mustard-Tarragon Burgers image

A nice change from everyday hamburgers. Grind your leftover holiday turkey and use it in this recipe.

Provided by Millereg

Categories     Lunch/Snacks

Time 15m

Yield 14 ounces, 4-6 serving(s)

Number Of Ingredients 6

1 lb ground turkey or 1 lb extra lean ground beef
2 tablespoons applesauce
1 1/2 tablespoons minced onions
2 teaspoons ground mustard
1/2 teaspoon tarragon leaf
1/2 teaspoon ground black pepper

Steps:

  • Preheat broiler or grill.
  • Combine turkey or ground beef, applesauce, minced onion, mustard, tarragon and pepper in large bowl.
  • Mix well and shape into 4 patties.
  • Place patties on lightly greased broiler pan or grill and cook 5 minutes on each side or until turkey burgers are no longer pink in center.
  • Serve on whole-wheat hamburger buns topped with lettuce and tomato slices, if desired.

Nutrition Facts : Calories 181.3, Fat 9.1, SaturatedFat 2.3, Cholesterol 78.3, Sodium 68.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.2, Protein 22.7

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD



Grilled Halibut With Lemon Tarragon Mustard image

Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.

Provided by Julesong

Categories     Halibut

Time 2h14m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup fresh lemon juice
1 tablespoon minced lemon, zest of
1/4 cup Dijon mustard
3 tablespoons finely chopped fresh tarragon (fresh preferred) or 1 tablespoon dried tarragon
2 tablespoons finely chopped fresh chives (or a combination) or 2 tablespoons scallions (or a combination)
1/4 cup olive oil
salt & freshly ground black pepper
6 halibut steaks, 8 ounce steaks
lemon slice, for garnish
fresh tarragon, for garnish

Steps:

  • In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
  • Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
  • Prepare your barbecue or grill pan to medium temperature.
  • Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
  • Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
  • Goes nicely with a rice salad!
  • Note: you can also use this recipe with salmon steaks or fillets.
  • Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.

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