HIDDEN VALLEY ® HOLIDAY TURKEY
Make and share this Hidden Valley ® Holiday Turkey recipe from Food.com.
Provided by Hidden Valley
Categories Whole Turkey
Time 3h30m
Yield 1 Turkey
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F.
- In a small bowl, mix the butter together with one of the packets of seasoning mix until well blended.
- With clean hands, carefully separate the breast skin from the breast by moving your hand underneath the skin. Spread the butter mixture evenly under the skin. Sprinkle the remaining packet of seasoning mix all over the turkey.
- Roast the turkey covered for 3 hours, then uncover and cook for another 30 minutes or until juices run clear and an internal temperature of 165°F is reached.
Nutrition Facts : Calories 9530.6, Fat 529, SaturatedFat 181.4, Cholesterol 3948.7, Sodium 3553.7, Carbohydrate 0.1, Sugar 0.1, Protein 1113.5
WHOLE ROASTED HOLIDAY RANCH TURKEY
The secret ingredient this holiday season is Hidden Valley Ranch. If you want to wow your family, look no further. Our holiday turkey recipe is the answer!
Provided by Hidden Valley
Categories Dinner
Time 3h45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F.
- In a small bowl, mix the butter together with one of the packets of seasoning mix until well blended.
- Carefully separate the breast skin from the breast by moving your hand underneath the skin. Spread the butter mixture evenly under the skin and sprinkle the remaining packet of seasoning mix all over the turkey.
- Roast the turkey covered for 3 hours, then uncover and cook for another 30 minutes, or until juices run clear and an internal temperature of 165°F is reached. Let rest at least 20 to 30 minutes before carving.
Nutrition Facts :
HOLIDAY HIDDEN VALLEY® RANCH ROASTED TURKEY WITH CORNBREAD STUFFING
Provided by Food Network
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Remove top rack. Prepare compound butter by combining butter and dressing mix in a small bowl; stir with spoon until well incorporated. Adjust seasoning with freshly ground black pepper; set aside. Melt 1 tablespoon of compound butter in medium skillet. Toss apple cubes in melted butter and cook approximately 2 minutes to gently caramelize. Remove apple cubes and set aside. In same pan melt half of compound butter over medium heat, reserving remaining compound butter for turkey. Add onion and rosemary; cook until lightly browned. Add Italian sausage meat and cook 10 minutes, until soft and golden. Scrape sausage mixture into large mixing bowl, add apple and cornbread pieces; toss to combine. Season well with salt and pepper. In separate bowl, whisk egg, cream and 1/2 cup stock; pour liquid over cornbread mixture. Stir stuffing together; set aside. Rinse turkey thoroughly inside and out with cold water; pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Using fingers, gently lift skin from breast and rub dressing mix compound butter under skin, massaging breast meat as you go. Spread remaining compound butter over exterior of skin, covering wings, legs and any gaps. Stuff bird with prepared stuffing. Truss with kitchen twine or simply cross legs over and secure with twine. Position turkey on rack in large roasting pan; transfer to oven. Roast turkey approximately 3 hours, until instant-read thermometer inserted into meaty part of thigh registers 170 degrees F (thigh juices will run clear when pricked with knife, 15 minutes per pound). If legs or breast brown too quickly during roasting, cover with foil. Remove turkey from oven; transfer to serving tray to rest while making gravy. Skim off most fat from pan drippings with spoon and position roasting pan across two burners over medium-high heat. Using wooden spoon, scrape up browned bits stuck to bottom of pan. Whisk in flour, stirring as it thickens to prevent lumps. Pour in remaining 2 1/2 cups stock, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Bring to a simmer; season with salt, pepper and squeeze of lemon juice to brighten flavors. Simmer for 5 minutes; strain to remove solids. Serve with turkey and stuffing.
HIDDEN VALLEY® CRESCENT ROLLS
Steps:
- Separate dough. Cut in half lengthwise to make 16 crescents. Beat yolk with water. Brush on dough. Sprinkle with dressing mix. Roll up in crescent shape. Brush with egg mixture. Bake on greased cookie sheet in preheated 375 degrees F oven for 11-13 minutes, or until brown.
FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING
Provided by Tyler Florence
Categories main-dish
Time 4h40m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Begin by re-hydrating the figs. In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Pour off the liquid and reserve for the glaze.
- Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into the bowl with the figs, Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (Add up to 1/2 cup more stock if the stuffing is dry. ) Stir the stuffing together and set it aside while you work on the turkey.
- Preheat oven to 350 degrees F. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan, and place in the oven.
- In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Add the balsamic vinegar; simmer, cook until syrupy. Cut up the remaining stick of butter and whisk it into the balsamic mixture. Use the glaze to baste the turkey.
- Roast the turkey for 2 hours. About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.
TURKEY WITH CORNBREAD STUFFING AND GRAVY
Steps:
- Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
- Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
- Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.
- In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.
- Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.
- The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
- Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
- Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
- Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.
ORIGINAL RANCH® ROASTED POTATOES
Steps:
- Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.
SALVADORIAN HOLIDAY TURKEY
The holidays are not the same if my turkey doesn't come with a savory sauce, I hope you enjoy it as much as my family does.
Provided by WATER
Categories Whole Turkey
Time 4h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven 350.
- Mix in a bowl.- Dijon mustard - Worcestershire - Capers Drained - salt and pepper (not whole) -1/2 jar of mayo - stick of butter at room temp so it mixes.
- Dry the turkey so the mix will stick to it, using your hands not a cooking brush cover the Turkey inside and out with the mix.
- Place the turkey breast side down and bake for an Hour.
- Boil the Roma Tomatoes, salt and pepper (not the whole pepper).
- Heat a pan and toast the sesame seeds, bay leaves, whole black peppers, garlic and the chilies.
- Place the following items in a blender; Roma Tomatoes,Bay leaves, Sesame seeds, Morron chilies, Garlic Cloves, 1 cup of water, whole black peppers and set aside.
- Dice the following items; onion, carrots, potatoes.
- Then drain the olives and chickpeas.
- After the turkey has baked for the first hour flip it over on it's back and pour the blended mix over it.
- Arrange the olives and chickpeas around the turkey and cover with aluminum foil.
- Baste the turkey periodically.
- After the second hour place potatoes, carrots and onion around the turkey.
- Remove foil and bake for another ½ hour to an hour.
Nutrition Facts : Calories 1320.3, Fat 71.1, SaturatedFat 25.7, Cholesterol 450.1, Sodium 1416.3, Carbohydrate 37.9, Fiber 8, Sugar 8.8, Protein 127.3
More about "hidden valley holiday turkey recipes"
RANCH TURKEY - HIDDEN VALLEY
From hiddenvalley.com
5/5 Category DinnerServings 12-14Total Time 5 hrs 20 mins
- Remove your turkey from the refrigerator and allow it to come to room temperature for 2 hours. Preheat your oven to 425°F.
- Remove 2 tablespoons of ranch seasoning from one packet and reserve. In a small bowl, mix together 1 stick of butter with remaining ranch seasoning until well incorporated. Put cut vegetables into the bottom of a roasting pan, then the roasting rack. Put your turkey onto the rack (be sure you remove the giblets from the cavity if they are still in there). Spread the butter all over and underneath the skin of the turkey. Season generously with salt and pepper. Reduce oven temperature to 350°F and put the turkey inside.
- In the meantime, add 2 cups of chicken stock to a saucepan along with the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Base the turkey with this liquid every 20 minutes until cooked through. * Remove the turkey when a thermometer inserted in the thickest part of the thigh reads 160°F. Tent with a piece of aluminum foil and rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165°F while resting.)
- For the gravy: Strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan onto the burner of the stove over medium heat. Add 2 tablespoons butter and whisk in 3 tablespoons flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve along side your turkey.
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