Pickled Turkey In Sweet Sauce Recipes

TURKEY IN CREAM SAUCE

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

SWEET 'N' SOUR TURKEY

Steps:

• In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside. , In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple and almonds; heat through. Serve over rice.

CREAMED TURKEY WITH SWEET POTATO BISCUITS

Steps:

• Heat oven to 400 degrees. In a Dutch oven or heavy-bottomed skillet over medium heat, cook sausage meat, breaking it into small crumbly pieces as it browns. Pour off any rendered fat. Add butter and diced onion and cook, stirring, until onion is softened, 3 to 4 minutes. Sprinkle mixture with flour and stir to combine.
• Add milk 1/2 cup at a time, stirring vigilantly as the sauce thickens. Reduce heat if sauce is bubbling too rapidly. Whisk in gravy or broth and season with salt, pepper and cayenne. Fold in turkey meat and heat through. Keep warm.
• Make the biscuit dough: Combine flour, baking powder, baking soda and salt in a mixing bowl. Add butter and work it into the dry mixture with fingers until mixture resembles wet sand. Beat sweet potato and buttermilk together and stir into flour mixture. Mix briefly just enough to incorporate to make a soft dough.
• Transfer dough to a work surface and dust lightly with flour. Knead for 1 minute, then pat or roll dough to a 1 1/2-inch thickness. Use a floured biscuit cutter or water glass to cut 10 to 12 rounds from the dough. (Or simply use a sharp knife to cut dough into 2-inch squares or diamonds.) Place on a parchment-lined baking sheet and bake for 10 to 12 minutes until golden.
• To serve, split a warm biscuit and spoon saucy turkey over it.

PICKLED TURKEY IN SWEET SAUCE

Steps:

• Leaving the strings on, place the pickled turkey roast in clean water and bring to a boil. Lower the flame to low and cook for one hour.
• Pour off all the water and rinse the roast well.
• Refill the pot with clean water and cook again, this time for several hours until the roast is very tender (the roast should be nearly falling apart when you poke at it with a fork).
• Pour off all the water and rinse again.
• Now combine remaining ingredients in a pot and slowly heat up. When sauch is smooth add turkey roast, coating well on all sides.
• Serve hot and enjoy!

SWEET AND SMOKY TURKEY

Steps:

• Dry brine the turkey: Place the turkey in a roasting pan fitted with a rack. Rub the turkey liberally with salt and pepper. Place in the refrigerator, uncovered, 8 hours or up to overnight.
• Preheat a gas grill for cooking over medium heat (about 350 degrees F).
• Set the turkey on the counter to take the chill off.
• Meanwhile, put the paprika, tomato paste, vinegar, guajillo chiles, caraway seeds, coriander, cumin, cayenne pepper and 3 cloves garlic in a food processor and pulse to combine. Add some olive oil just until a thick paste is formed. Taste and season with salt.
• Stuff the center cavity of the turkey with the onion, orange, lemon, thyme and the remaining 3 cloves of garlic. Rub the turkey generously all over with the spice paste. Tie the legs tightly together with kitchen twine. Tuck the wings underneath the turkey. Add 2 cups chicken stock to the pan and tent with aluminum foil.
• Place the roasting pan in the center of the grill, directly on the grates. Let cook for 45 minutes.
• Remove the foil and add 2 cups chicken stock. Close the lid and continue to cook until the internal temperature reaches 145 degrees F, about 35 minutes more.
• Meanwhile, add the honey to a small bowl. Once the temperature of the turkey reaches 145 degrees F, use a turkey baster to add 1/4 cup pan juices to the bowl with the honey and whisk to combine. Using a pastry brush, glaze the bird all over with the honey mixture.
• Close the grill and continue to cook until the internal temperature reaches 155 degrees F, another 15 to 20 minutes. Remove the turkey and let rest 30 minutes (the internal temperature will continue to rise to 165 degrees F). Serve!

PICKLE SAUCE

Steps:

• Mix 1/2 cup mayonnaise, 2 tablespoons each chopped dill and minced onion, 2 tablespoons chopped sweet pickles or relish, 1 tablespoon ketchup and 1 teaspoon each cider vinegar and sugar.

SWEET AND SOUR TURKEY PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12 inch baking dish.
• Mix the ground turkey, bread crumbs, onion, egg, salt, and pepper in a bowl, and form into 6 patties. Place the patties in the prepared baking dish.
• Stir together the maple syrup, ketchup, mustard, vinegar, and oil in a bowl, and set aside.
• Bake the patties in the preheated oven for 20 minutes, remove from oven, and turn them over.
• Drizzle the patties with the maple syrup mixture, return to the oven, and bake until the patties are browned and the sauce is bubbling and thickened, about 45 minutes.

SWEET-AND-SOUR TURKEY

Steps:

• In a bowl, whisk together egg and 4 tablespoons cornstarch. Add turkey; set aside. In another bowl, whisk together vinegar, sugar, soy sauce, stock, and remaining 2 tablespoons cornstarch.
• Heat a medium nonstick skillet over medium heat. Add oil. Using a slotted spoon, transfer coated turkey to hot pan. Cook, tossing occasionally, until meat is golden brown on all sides, 10 to 12 minutes. Transfer turkey to a plate; set aside.
• Add carrot and 3/4 cup water to pan. Cook, stirring, until water has evaporated and carrot pieces are soft, 8 to 10 minutes. Pour in vinegar mixture; bring to a simmer, stirring. Add bell pepper; cook, stirring, until sauce is thick and shiny, about 2 minutes. Stir in peas, pineapple, and turkey. Serve warm.

SWEET AND SOUR TURKEY TENDERLOIN

Steps:

• Drain pineapple chunks and set fruit aside. Combine pineapple juice with chicken broth, apricot preserves, vinegar, and soy sauce in a small bowl.
• Coat a nonstick skillet with cooking spray. Add tenderloins to the cold skillet and place over medium heat. Cook until browned, 7 to 8 minutes, turning halfway through. Remove tenderloins to a plate.
• Add carrots and onion to the skillet, adding a little cooking spray or broth if needed. Saute for 3 minutes. Stir in bell pepper and saute for 1 more minute.
• Pour in pineapple juice mixture and return tenderloins to the skillet. Cover and simmer over low heat until tenderloins are no longer pink in the center and the juices run clear, 12 to 15 minutes.
• Remove tenderloins from the skillet and slice; keep warm.
• Stir cornstarch and water together in a small dish until smooth. Add to the skillet with the reserved pineapple chunks. Cook over medium heat until thickened, 2 to 3 minutes. Serve over sliced tenderloins.