Turkey With Yogurt Garlic Sauce Recipes

GARLIC YOGURT SAUCE

Steps:

• Combine all the ingredient in the blender. Turn on the power and let it blend for 30 seconds
• After that, transfer into the plastic squeezes bottle
• Let it chill for 1 day in the fridge before use.

YOGURT GARLIC SAUCE

Steps:

• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

TURKEY SOUVLAKI WITH GARLIC-YOGURT SAUCE

Steps:

• Heat large skillet over medium heat and add 1 tablespoon of oil. Break turkey burgers up into small pieces and add pieces to skillet. Add allspice, cumin, and oregano and mix well. Cook 5 minutes to heat through, stirring frequently.
• Meanwhile, in a small bowl, combine yogurt, cucumber and garlic powder. Mix well.
• Place a piece of lettuce in the bottom of the pita pocket. Spoon turkey mixture onto lettuce in pita pockets and top with yogurt mixture.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

YOGURT DILL SAUCE RECIPE

Steps:

• Place all ingredients in a bowl and whisk until fully combined.
• Taste for seasoning and add more if you like.

HAYDARI (TURKISH YOGURT DIP)

Steps:

• Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
• Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

TURKEY WITH YOGURT GARLIC SAUCE

Steps:

• Place bread in a small bowl; add water and let stand 20 minutes.
• Meanwhile, mash garlic with 1/4 teaspoon salt with the side of a knife to form a paste; stir into yogurt, cover, and refrigerate.
• Squeeze the water from the bread and place in a large bowl.
• Add turkey, parsley, onion, paprika, thyme, cumin 1/2 teaspoon salt and allspice; mix well.
• Form into 8 patties (log shaped 1"x4").
• Spray grill pan with cooking spray and heat over medium heat.
• Fry patties, turning frequently, until they reach and internal temperature of 160 degrees F, about 10 minutes; let cool 5 minutes.
• Serve on a lettuce line platter with the yogurt sauce on the side.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.