ROAST TURKEY WITH MUSTARD MAPLE GLAZE
Steps:
- For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
- For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
- Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
- Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
- Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.
ROAST TURKEY WITH MUSTARD-MAPLE GLAZE
Provided by Bobby Flay
Categories main-dish
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
- Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
- Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
- Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
- Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
- Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.
TURKEY THIGHS IN BROWN SAUCE
Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine. Serve the turkey and sauce with hot cooked rice.
Provided by Elizabeth
Categories Meat and Poultry Recipes Turkey
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
- Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
- Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 21.3 g, Cholesterol 92.1 mg, Fat 16.3 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.8 g, Sodium 401.9 mg, Sugar 2.2 g
TURKEY THIGHS WITH MAPLE MUSTARD SAUCE FOR THE CROCK POT!
Yes, I am on a crock pot kick :) I found a lot of really good recipes at the library...now if I could just remember which book they were from.
Provided by Shannon 24
Categories Poultry
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In slow cooker, place potatoes. Place turkey thighs on top.
- In a small bowl stir together mustard, syrup and tapioca. Pour over turkey. Cover, cook on low for 6-7 hours or on high for 3-3 1/2 hours.
Nutrition Facts : Calories 172.2, Fat 0.1, Sodium 31.4, Carbohydrate 41.6, Fiber 2.5, Sugar 19.7, Protein 2.3
SHERRY'S MAPLE-MUSTARD-SAUCED TURKEY THIGHS
Steps:
- Place potatoes in a 3-1/2 to 4 quart slow cooker, place turkey on potatoes.
- In small bowl, stir together, mustard, syrup and tapioca. Pour over turkey.
- Cover, cook on low for 6-7 hours or on high for 3 to 3-1/2 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "sherrys maple mustard sauced turkey thighs recipes"
MAPLE-MUSTARD TURKEY THIGHS - BETTER HOMES & GARDENS
From bhg.com
5/5 (27)Total Time 6 hrs 20 minsServings 4Calories 377 per serving
- Place potatoes in a 3-1/2- or 4-quart slow cooker. Place turkey thighs on potatoes. In a small bowl stir together mustard, syrup, and tapioca. Pour over turkey.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for to 3 to 3-1/2 hours. Makes 4 servings.
CROCK-POT MAPLE MUSTARD SAUCED TURKEY …
From cookeatshare.com
5/5 (1)Total Time 6 hrs 30 minsCuisine AmericanCalories 617 per serving
- Heat oil in a large skillet over medium heat; add turkey thighs skin side down. Sauté until golden brown on all sides. Remove from pan to a platter with paper towel to drain.
- Meanwhile, add onion to skillet and sauté until light golden brown. Remove to platter with turkey thighs. Add white wine to skillet and deglaze pan; simmer until reduced by half. Add to crock-pot. Turkey thighs should be cool enough to handle, remove skin.
- Place potatoes and carrots in a 3-1/2- or 4-quart crock-pot. Place onion and turkey thighs over potatoes.
BBQ TURKEY WITH MUSTARD SAUCE RECIPE
From simplyrecipes.com
10 BEST TURKEY THIGHS RECIPES | YUMMLY
From yummly.com
TURKEY THIGHS IN CREAMY MUSTARD SAUCE - BETTER HOMES …
From bhg.com
Servings 6Calories 432 per servingTotal Time 10 hrs 15 mins
GRILLED CHICKEN THIGHS WITH MAPLE-MUSTARD MARINADE
From foodandwine.com
TURKEY MEATBALLS WITH MAPLE MUSTARD SAUCE
From downshiftology.com
CRISTINA FERRARE - TURKEY THIGHS RECIPE - THANKSGIVING …
From oprah.com
BEST SHERRY GASTRIQUE RECIPE - HOW TO MAKE SHERRY …
From food52.com
RECIPE: PORK CHOPS WITH CHERRY MUSTARD SAUCE - WHOLE …
From wholefoodsmarket.com
MAPLE-MUSTARD-SAUCED TURKEY THIGHS - RECIPE - COOKS.COM
From cooks.com
MAPLE MUSTARD SAUCED TURKEY THIGHS - RECIPE - COOKS.COM
From cooks.com
HOW TO MAKE MAPLE-MUSTARD-SAUCED TURKEY THIGHS
From healthbenefitstimes.com
MAPLE SHERRY VINAIGRETTE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
SHERRY MUSHROOMS RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
10 BEST TURKEY THIGHS RECIPES | YUMMLY
From yummly.com
PORK CUTLETS WITH MUSHROOM-SHERRY SAUCE - THE SCRAMBLE
From thescramble.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love