Ranch Turkey Recipes

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RANCH TURKEY WRAPS



Ranch Turkey Wraps image

These hand-helds make for a nice lunch or a quick dinner on the go. A great thing about wraps is that, like sandwiches, you can customize each one to suit your family members' different tastes. Emily Hanson - Logan, UT

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup cream cheese, softened
1/4 cup prepared ranch salad dressing
4 flour tortillas (10 inches), warmed
3/4 pound sliced deli turkey
8 slices Monterey Jack cheese
1 medium ripe avocado, peeled and sliced
1 medium tomato, sliced

Steps:

  • In a small bowl, beat cream cheese and salad dressing until smooth. Spread over tortillas. Layer with turkey, cheese, avocado and tomato. Roll up tightly; cut in half.

Nutrition Facts : Calories 661 calories, Fat 37g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 1719mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

GARLIC AND RANCH TURKEY BURGERS



Garlic and Ranch Turkey Burgers image

Garlic and ranch flavored turkey burgers are a quick and delicious recipe for families on the go.

Provided by BIGJRULES

Categories     Main Dish Recipes     Burger Recipes     Turkey

Time 30m

Yield 4

Number Of Ingredients 6

1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
¼ cup Worcestershire sauce
seasoned salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
  • Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 218.7 calories, Carbohydrate 7.7 g, Cholesterol 130.1 mg, Fat 9.8 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 2.6 g, Sodium 795.8 mg, Sugar 1.8 g

SPATCHCOCK RANCH TURKEY



Spatchcock Ranch Turkey image

My Ranch Turkey has always been a crowd-pleaser. This recipe cuts the cooking time in half with the addition of one easy technique -- spatchcocking the turkey!

Provided by Katie Lee Biegel

Time 4h

Yield 8 servings

Number Of Ingredients 10

One 12 to 14-pound turkey (neck and giblets removed)
Two 1-ounce packets ranch seasoning
10 tablespoons unsalted butter, softened
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 medium onion, cut into 8 wedges
Kosher salt and freshly cracked black pepper
2 tablespoons maple syrup
3 cups low-sodium chicken stock
3 tablespoons all-purpose flour

Steps:

  • Place the turkey on a cutting board with the backbone facing up. Using kitchen shears, cut along both sides of the backbone to release it from the bird. Remove the backbone and discard. Flip the turkey over and use your palms to press against the turkey breasts and thighs until the bird is slightly flattened. Allow the turkey to come up to temperature for 2 hours.
  • Preheat the oven to 425 degrees F.
  • Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. Mix together 8 tablespoons of the butter with the remaining ranch seasoning (from both packets) in a small bowl until well incorporated.
  • Line a rimmed baking sheet with aluminum foil. Place the carrots, celery and onions over the baking sheet. Lay the turkey on top of the vegetables, breast-side up. Spread the ranch butter all over and underneath the skin. Sprinkle generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
  • In the meantime, add the maple syrup and 1 cup of the chicken stock to a saucepan, then stir in the reserved 2 tablespoons ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Baste the turkey with this liquid every 20 minutes. (Allow 30 to 40 minutes of cooking time for every 3 pounds of turkey). If the skin turns golden brown before the turkey is completely cooked through, tent with aluminum foil until an instant-read thermometer inserted into the thickest part of the thigh reads 160 degrees F. Remove from the oven and tent the whole turkey with aluminum foil. Let rest 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees 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. Place the saucepan used to make the basting liquid back on the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with the juices from the pan. Season with salt and pepper and serve alongside the turkey.

RANCH TURKEY BURGERS



Ranch Turkey Burgers image

A chopped jalapeno gives this interesting turkey burger a bit of a kick. Every bite is flavorful and cheesy. Top it off with ranch dressing sauce, and it's the best thing under a bun. -Sandy Umber, Springdale, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

5 ounces sharp cheddar cheese, diced
1 small sweet onion, diced
4 teaspoons chili powder
1 jalapeno pepper, seeded and finely chopped
2 teaspoons ground cumin
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds ground turkey
3 tablespoons olive oil
1/4 cup sour cream
4-1/2 teaspoons prepared ranch salad dressing
4 hamburger buns, split

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties; brush with oil. , Grill on a greased indoor grill for 2-3 minutes on each side or until a thermometer reads 165° and juices run clear. Meanwhile, in a small bowl, combine sour cream and salad dressing. Serve burgers on buns with sauce.

Nutrition Facts :

More about "ranch turkey recipes"

RANCH TURKEY - HIDDEN VALLEY
ranch-turkey-hidden-valley image
2016-02-24 Print Recipe Ranch Turkey Recipe Prep Time10 mins Cook Time5 hrs 10 mins Total Time5 hrs 20 mins Servings: 12–14 people Author: …
From hiddenvalley.com
5/5
Category Dinner
Servings 12-14
Total 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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