TURKEY BREAST TENDERLOINS WITH RASPBERRY SAUCE
Sweet and tangy raspberry sauce is a perfect complement to versatile turkey tenderloins. In fact, the sauce is so good, you'll be tempted to eat it with a spoon.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle turkey with salt and pepper. In a large nonstick skillet over medium heat, brown turkey in oil on all sides. Cover and cook until a thermometer reads 165°, 10-12 minutes. Remove and keep warm., Combine cornstarch and juice until smooth; add to the pan. Stir in the steak sauce, preserves and lemon juice. Bring to a boil; cook and stir until thickened, about 1 minute. Slice turkey; serve with sauce.
Nutrition Facts : Calories 275 calories, Fat 6g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 425mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.
ROASTED WILD TURKEY
Since we have avid hunters in our family. I will quite often prepare game. Once it's stuffed with apples and topped with a unique combination of sauces, this wild bird requires no basting and cooks up nice and moist.
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey. , Cover and bake until a thermometer reads 170°, 3-1/2 hours, basting occasionally if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.
Nutrition Facts : Calories 615 calories, Fat 23g fat (6g saturated fat), Cholesterol 204mg cholesterol, Sodium 766mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 4g fiber), Protein 63g protein.
ROAST TURKEY WITH BERRY-MINT SAUCE AND BLACK WALNUTS
The flavor of heritage turkey breeds is richer and more pronounced than that of commercial turkeys sold at supermarkets nationwide. Put plainly, heritage breeds taste more like turkey. Heritage birds are raised outside, pecking at a varied diet. They tend to have meatier thighs and smaller breasts, and a higher ratio of dark meat to white meat. The Onondaga tribe, among others from the Northeastern United States, would have been able to serve them with forest berries, perking up the rich, dark meat with color and flavor. Sparked with mint, this berry sauce is bright and fruity, with just enough acid to complement the richness of the turkey.
Provided by Sean Sherman
Categories dinner, poultry, roasts, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Remove giblets from the turkey cavity and discard or reserve for another use. Pat the turkey dry using paper towels. Rub the turkey all over with 1/2 teaspoon salt per pound of turkey. Tuck the sage sprigs inside the turkey cavity.
- Set the turkey on a baking sheet, breast-side up. Place in the refrigerator, uncovered, for at least 4 hours and up to 6 hours to dry out the skin (this will help it crisp when it roasts).
- When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature, 1 1/2 to 2 hours.
- Heat the oven to 450 degrees. Pour the rice cooking liquid or stock into a large roasting pan and add the leeks. Place a roasting rack on top, then transfer the turkey to the roasting rack, breast-side up, and tuck the wings underneath. Brush the exposed turkey generously with the oil. Transfer to the oven and roast, 30 minutes. Baste the turkey with the pan juices, adding rice cooking liquid or stock as needed to make sure there is a 1/2-inch layer of liquid at the bottom of the pan.
- Reduce the oven temperature to 350 degrees and continue roasting, basting every 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 1 to 1 1/2 hours. If the skin begins to darken too much, tent the turkey loosely with aluminum foil. Brush 1/4 cup maple syrup over the turkey. Transfer turkey to a cutting board to rest for 30 minutes before carving.
- Transfer 3/4 cup of the turkey pan juices to a heavy-bottomed saucepan. Add the raspberries or blackberries, cranberries and the mint to the saucepan, stir with a wooden spoon to combine, and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the cranberries have popped open, the raspberries have fallen apart and the liquid is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in the remaining 1/4 cup maple syrup, then add maple syrup and mint according to taste.
- Carve the turkey. Smear some berry sauce on each plate. Top with the leeks then the turkey. Garnish with walnuts and pea shoots or microgreens, and pass more berry sauce alongside.
ROASTED WILD TURKEY W/ RASPBERRY SAUCE
My Dad brought me a turkey that my Grandfather had shot. I'd never cooked a wild turkey before & was a little nervous that my husband would find it too "gamey". Through suggestions from Dad & some different recipes I looked at, I came up with this very easy recipe for when the great hunter brings home the goods. (I let them skin & clean the bird for me). The turkey comes out nice & moist, & the tangy raspberry sauce is the perfect compliment. Not gamey at all!! You can also throw some fresh raspberries into the sauce, if you don't mind the seeds.
Provided by tzisa
Categories Wild Game
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash & dry turkey.
- Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
- Salt & pepper the bird.
- Lay the bacon slices over the turkey breast.
- Place bird in roasting bag & pour in broth & remaining wine.
- Close bag & roast at 300 degrees for 20-25 minutes per pound.
- Discard onion & celery before serving.
- For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
- Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
- Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.
Nutrition Facts : Calories 2443.9, Fat 109, SaturatedFat 31, Cholesterol 880.3, Sodium 1358.3, Carbohydrate 63.9, Fiber 2.4, Sugar 43.2, Protein 266.3
ROASTED TURKEY WITH POMEGRANATE SAUCE AND WILD RICE AND GOAT CHEESE STUFFING
Steps:
- Preheat the oven to 450 degrees F.
- Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.
- Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If the legs or breast brown too quickly, cover them with foil.
- Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.
- To serve, cut down along each breast and remove it whole. Cut the breast into slices, the way you would a loaf of bread. Place on a large serving platter and arrange the thigh meat in chunks and the legs on top. Spoon some pomegranate sauce over the top and sprinkle everything with the pomegranate seeds and chives. Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese Stuffing alongside.
- You can reheat sliced turkey over medium heat in stock just to cover. Top with sauce, pomegranate seeds, and chives just before serving.
- Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.
- Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds.
- Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.
- Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
- Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.
- Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.
TURKEY IN A WILD MUSHROOM SAUCE
Provided by Food Network
Time 1h40m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
- Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
- Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.
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