Louisiana Turkey Pull Recipes

LOUISIANA BURGER

Steps:

• Mayonnaise:
• Whisk together the mayonnaise, mustards, hot sauce, cornichons, green onion and parsley in a small bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour.
• Burger:
• Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl.
• Mold the meat into patties. Brush with oil, season both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, then drizzle with oil before grilling.
• Preheat grill to high.
• Heat the 2 tablespoons of oil in a cast iron skillet on top of the grates of the grill until it begins to shimmer. If using cast iron pan, place the burger in the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices.) Turn the burger over, lower the heat to medium and continue cooking to desired doneness. If using a grill, grill the burgers on the grates of the grill for about same amount of time. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until cheese is melted.
• Put the burgers on the buns, top with the ham, some of the onions and some of the mayonnaise sauce and potato chips. Use a skewer to hold the burger together.

TURDUCKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
• Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
• Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
• With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
• Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

TURKEY A LA OSCAR

Steps:

• Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.
• Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.
• Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
• Prepare hollandaise sauce according to package directions.
• Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.

LOUISIANA BOILED TURKEY NECKS

Steps:

• Rinse the turkey necks well with water and juice from the lemons
• Cut off excess fat and discharge
• In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.

LOUISIANA TURKEY PULL

Steps:

• Heat olive oil in a 10-inch nonstick Dutch oven over medium heat.
• Add onions, carrots and bell peppers and saute until soft, about 2 minutes.
• Add garlic and stir until well mixed.
• Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute.
• Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices.
• Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone.
• Shred the turkey drumsticks and toss the meat with the dipping sauce.
• Stuff the pitas with the turkey mixture. Serve immediately.
• Dipping Sauce:.
• In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

LOUISIANA TURKEY PULL

Steps:

• Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately.
• In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

LOUISIANA TURKEY PEPPER LINKS

Steps:

• Have the meat, fat, cream, and milk chilled to near the freezing point, 32 F (0 C). Grind the turkey meat and fat through a 3/16 in.
• (0.5 cm) plate. Add the salt, pepper, Cajun spices, bread crumbs, and Prague powder # l to the force-meat and mix lightly by hand.
• Using a vertical cutting machine, mix and finely cut the forcemeat for 4 minutes Alter- natively process by batches in a food processor.Turn the forcemeat into a tub or mixing machine. Mix in the milk, cream, and stock.
• Fold in the diced bell peppers and mix until the ingredients are uniformly blended.
• Pack into shallow pans, cover, and refrigerate for at least 1 1/2 hours.
• Stuff the prepared casings but not too tightly.
• Tie into 4 in.
• (10 cm) links.
• SMOKING Preheat the smoker to 110 F (43 C). Hang the sausages on sticks to dry in the smoker with the dampers wide open for I hour.
• When the sausages are uniformly dry, increase the temperature every 15 minutes until it reaches 160 F (71 C).

PULLED TURKEY TENDERLOIN

Steps:

• Place turkey in a 3-qt. slow cooker. In a small bowl, combine the water, pickle juice, soup mix and jalapeno peppers; pour over turkey. Cover and cook on low for 6-8 hours or until meat is tender. Remove turkey and shred with 2 forks. Transfer to a small bowl., Strain cooking juices, reserving 1/2 cup juices. In another small bowl, combine the yogurt, mustard, pepper and reserved cooking juices. Pour over turkey; toss to coat. Serve on rolls and, if desired, with optional toppings.