Mandarin Turkey Recipes

MANDARIN TURKEY PINWHEELS

Steps:

• In a small bowl, beat cream cheese and curry powder until blended. Stir in oranges. Spread over tortillas. Layer with turkey, spinach and green onions; roll up tightly. Wrap in plastic and refrigerate for 2 hours or until firm enough to cut., Unwrap and cut each roll into 10 slices.

MANDARIN TURKEY TENDERLOIN

Steps:

• Place turkey in a 3-qt. slow cooker. Sprinkle with ginger and pepper flakes. Top with oranges. In a small bowl, combine marinade and broth; pour over turkey. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. , Stir vegetables into the slow cooker. Cover and cook 30 minutes longer or until vegetables are heated through. , Sprinkle with sesame seeds and green onion. Serve with rice if desired. Freeze option: Cool turkey mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in turkey reads 165°, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

CANTONESE-STYLE TURKEY

Steps:

• Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
• Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
• Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
• Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
• Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
• Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
• Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
• Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.

MANDARIN TURKEY STIR-FRY

Steps:

• Combine in medium bowl, Maggi, garlic, pepper, and 1 1/2 teaspoons ginger paste. Preheat large saute pan on medium-high 2-3 minutes. Cut turkey into 1" pieces; add to ginger mixture, turn to coat (wash hands).
• Place 1 T. of the oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes or until internal temperature reaches 165*F. Use a meat thermometer to accurately ensure doneness.
• Meanwhile, drain oranges, reserving 2 T. juice; set oranges aside. Place juice and stir-fry vegetables and cook 2-3 minutes or until desired tenderness. Pat water chestnuts dry; stir in during last minute of cook time.
• Combine ponzu sauce and cornstarch in small bowl. Pour over vegetables; cook 1-2 minutes, stirring often, or until sauce boils and thickens.
• Return turkey to pan, add mandarin oranges; toss gently and serve.

MANDARIN TURKEY SALAD

Steps:

• Combine turkey, water chestnuts, celery, green onion, green pepper, and eggs in a bowl.
• Combine mayonnaise and orange juice.
• Pour over turkey mixture and combine well.
• Serve on leaf lettuce, garnished with mandarin oranges and almonds.

MANDARIN TURKEY

Steps:

• Preheat oven to 400°. Lightly grease a 1 1/2 -quart shallow baking dish. In a large bowl, mix turkey, soup, celery, green onions, soy sauce, parsley and pepper. Pour into baking dish. Bake for 15 minutes or until bubbly.Gently stir in orange segments. Bake 5 minutes longer.Meanwhile, place noodles in an 8 x 8 x 2-inch baking dish or pie plate. Bake for 3 to 5 minutes or until heated and crisp.Garnish turkey mixture with nuts and celery leaves if desired. Serve noodles separately.

MANDARIN TURKEY

Steps:

• 1. Preheat oven to 400°. Lightly grease a 1 1/2 -quart shallow baking dish. In a large bowl, mix turkey, soup, celery, green onions, soy sauce, parsley and pepper. Pour into baking dish. Bake for 15 minutes or until bubbly.2. Gently stir in orange segments. Bake 5 minutes longer.3. Garnish turkey mixture with nuts and celery leaves if desired.

MANDARIN-SMOKED TURKEY SALAD

Steps:

• In 1-quart saucepan, mix dressing ingredients until well blended. Heat over medium heat, stirring frequently, until marmalade is melted. Cool 5 minutes.
• Meanwhile, in large bowl, toss cabbage, lettuce, turkey and pea pods.
• Gently stir orange segments into salad. Pour dressing over salad; toss gently to coat. Serve immediately.