Spicy Turkey Mix Recipes

SPICY ROAST TURKEY

Steps:

• Mix the spices into the mayonnaise until thoroughly blended.
• Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
• (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
• Roast on lowest rack of the oven at 500°F for 30 minutes.
• Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
• Reduce the oven temperature to 350°F.
• Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
• Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

SPICED TURKEY BREAST

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
• Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
• To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

SPICY TURKEY MIX

Steps:

• Place the turkey in a cast-iron skillet over medium-low heat.
• Add the fresh peppers, and saute, stirring constantly for 10 minutes.
• Add the tomatoes, hot sauce, honey, relish and cilantro, and cook an additional 10 to 20 minutes. Serve wrapped in tortillas.

SPICY TURKEY BREAST

Steps:

• Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
• Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
• Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
• Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

SPICY TURKEY STIR FRY WITH NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey, onion, cabbage and kale over medium-high heat until turkey is no longer pink and vegetables are tender 8-10 minutes, breaking up turkey into crumbles., Drain noodles; add to skillet. Stir in parsley, coconut oil, pepper and salt. Serve with green onions, jalapeno, chili sauce and if desired, peanut sauce.

SPICY TURKEY BURGERS

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
• Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

SPICY TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Grease a 7x9 ovenproof pan.
• Brown turkey.
• When browned, stir in salsa and the cilantro, chopped.
• Pour salsa-turkey mix into the oven pan.
• Spread out the drained corn on the salsa-turkey mix.
• Slice potatoes thinly and spread on corn.
• Sprinkle with cheddar.
• Bake until potatoes are tender, about 45 minutes.

SPICY TURKEY CHILI

Steps:

• In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

SPICY TURKEY STIR-FRY

Steps:

• In a bowl, combine the first six ingredients until smooth; set aside. , In a nonstick skillet coated with cooking spray, stir-fry turkey in hot oil for 2-3 minutes. Add sweet pepper, garlic, ginger and broccoli; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with onions and peanuts. Serve with rice.

FANTASTIC SPICY AND SUPER JUICY TURKEY

Steps:

• In a large ice chest, combine the water, dissolved salt, and sugar, stirring well. Add all the other ingredients and mix until all are soaked with the liquid. Add Turkey and ice, allowing the ice to cover the Turkey and delicious components. This concoction will need to sit overnight, preferably at least 24 - 48 hours. During that time, simply rotate the turkey and add ice as needed.
• When ready to cook the turkey, remove the bird, rinse well and use a towel to pat dry. I use a hair dryer, which in turn, helps create a crisper skin. Allow the turkey to arrive at room temperature This should take 40 min - 1 hours Preheat oven to 450°F In the cavity, stuff the salt pork, rosemary bunch, garlic cloves, and oranges inside.
• Combine the olive oil, pressed garlic, and butter in a bowl, and brush the entire turkey's skin. I do not truss the bird. Any ingredients that may fall out add a great flavor to drippings if you're making gravy with them.
• Place the turkey breast-down in your roasting pan. Place in the oven and cook at 450°F for 40 minutes, turning temp down to 350°F for the duration of roasting. There is no need for basting this turkey, and opening the oven will only prolong it's cooking time. Turn the bird breast-up during the last 30 minutes of cooking time. Turkey should reach 165°F when checked with a thermometer in the thigh joint.
• 10lb = 2.5 hours.
• 15ld = 3.00 hours.
• 20lb = 3.75 - 4.00 hours.

SWEET AND SPICY TURKEY RUB

Steps:

• Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.

HOT AND SPICY ROASTED TURKEY

Steps:

• Minus the turkey, put all of the above ingredients in a pot.
• Bring to a boil.
• Cover & simmer for 15 minutes.
• Using a deep pan, pour mixture over top of turkey - cook with breast down/upside down.
• Cook at 500°F first 15 minutes.
• Lower to 350°F & cook 20 minutes per pound.
• Use leftover drippings as sauce for turkey, potatoes or stuffing.

SPICY PARTY MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Melt butter in a saucepan. Whisk in Worcestershire sauce and hot sauce until well blended. Whisk in seasoned salt, garlic powder, onion powder, cayenne, and celery seed.
• Combine corn cereal squares, wheat cereal squares, and pretzels in a large oven-safe bowl or roasting pan. Drizzle the sauce over the mix with a spoon, stirring frequently, until well coated.
• Bake in the preheated oven, stirring every 15 minutes, until hot and crunchy, about 1 hour and 15 minutes.
• Turn off the oven, stir the mix, and leave the oven door cracked open with the mix still inside. Let cool inside for 45 to 60 minutes. Store in airtight containers.

SPICY BRINED TURKEY

Steps:

• Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
• Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
• Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
• Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
• Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
• Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.