Turkey Cranberry Wreath Recipes

CRANBERRY GLAZED TURKEY

Steps:

• Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
• In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
• In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
• Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
• Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
• After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
• Remove from oven and let turkey rest 15 minutes before carving.

TURKEY CRESCENT WREATH

Steps:

• In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray., Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible). , Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown.

TURKEY AND CRANBERRY WREATH(PAMPERED CHEF)

Steps:

• Preheat oven to 375*F.
• In bowl, combine turkey, 1 cup of the cheese, celery, green onion if using, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside.
• Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center.
• Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don't seal center triangles.
• Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle.
• Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show.
• Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first.
• Brush top of wreath with egg white.
• Sprinkle with remaining 1/4 cup cheese.
• Bake 25-30 minutes or until golden brown. Enjoy!

TURKEY CRANBERRY WREATH

Steps:

• Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker's Roller®. (Points will overlap in center; do not seal.) Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix 'N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.

TURKEY CRANBERRY WREATH RECIPE

Steps:

• Chop Turkey into small pieces, chop parsley and celery into small pieces. Mix with mayo, mustard, pepper, and cranberries. Open 1 pkg. of refrigerated rolls and place on cookie sheet with parchment paper. Place rolls in circle to make a star (Points to outside and biggest part toward middle leaving the middle open to make the wreath. Take second pkg. of rolls and place in the middle or open spaces of the first row of rolls. Spread a little more honey dijon mustard on the rolls and then put turkey mixture in middle all around circle. Sprinkle cheese on top. Fold points over turkey mixture and tuck in. Bake at 350 degrees for 30 minutes or more until golden brown. If you bake it on a stone, bake at 375 degrees for 12-15 minutes.