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 WRAPS
These light and tasty wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.
Provided by Rochelle Brooks Thompson
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
- Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
- Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 37.1 g, Cholesterol 78.4 mg, Fat 28 g, Fiber 6.2 g, Protein 24.2 g, SaturatedFat 13.2 g, Sodium 1437.9 mg, Sugar 3 g
TURKEY SALAD WITH MAPLE MUSTARD DRESSING
This Waldorf-esque cold salad is a wonderful blend of sweet and savory flavors, great for brunch or a noon-time meal. I served this on a bed of romaine lettuce with a side of toasted homemade oatmeal bread. If you'd like, you can toast the pecans first. You may wish to add the nuts just before serving to prevent them from getting soggy. Fresh herbs would make a nice addition (perhaps 1 T of parsley, cilantro, or basil), and you can change the ratio of sweet to savory by manipulating the amount of maple syrup, mustard, and horseradish you add. I hope you enjoy it!
Provided by Heather U.
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the turkey, apple, onion, pecans, and cucumber in a bowl.
- Squeeze the lemon juice over the top, and mix to combine.
- Make the dressing by whisking together the mayonnaise, yogurt, syrup, and horseradish until smooth.
- Pour the dressing over the turkey mixture, and stir to combine.
- Add salt and freshly ground black pepper to taste.
Nutrition Facts : Calories 203.8, Fat 10.7, SaturatedFat 1.2, Cholesterol 49.8, Sodium 114, Carbohydrate 8.9, Fiber 2.1, Sugar 5.4, Protein 18.8
ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY
Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to make the white-wine gravy served alongside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h5m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
- Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
- Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
- Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
- Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.
WARM HONEY TURKEY AND CHEDDAR WRAP
Make and share this Warm Honey Turkey and Cheddar Wrap recipe from Food.com.
Provided by radman
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread cheese on wrap and microwave until melted.
- Spread honey mustard salad dressing over.
- Add turkey, lettuce and tomato.
- Roll up and enjoy!
Nutrition Facts : Calories 75.1, Fat 5.6, SaturatedFat 3.5, Cholesterol 17.3, Sodium 107.2, Carbohydrate 2, Fiber 0.6, Sugar 1.2, Protein 4.6
CRACKED PEPPER TURKEY AND MOZZARELLA FLAT BREAD WRAP
These are yummy appetizers that even the guys will love. The Spicy Honey Mustard adds a tantalizing flavor dimension.
Provided by Ms B.
Categories Poultry
Time 15m
Yield 25 pieces
Number Of Ingredients 8
Steps:
- Spread dressing across one slice of Flatbread.
- Layer spinach, carrots, red pepper, banana pepper, turkey and mozzarella.
- Roll up tightly.
- Slice into 1" pinwheels.
- Serve.
Nutrition Facts : Calories 20.9, Fat 1.3, SaturatedFat 0.8, Cholesterol 4.6, Sodium 42.2, Carbohydrate 0.9, Fiber 0.3, Sugar 0.4, Protein 1.5
MAPLE-GLAZED TURKEY DRUMSTICKS
Maple syrup, Worcestershire and hot mustard combine to make a sweet hot glaze. From Country Living magazine.
Provided by mailbelle
Categories Poultry
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Combine maple syrup, mustard, Worcestershire sauce, 1/4 teaspoon salt, and cayenne in a small bowl and set aside.
- Season the turkey legs with the remaining salt and the fresh-ground pepper.
- Place the onions on the bottom of a roasting pan and put the turkey legs on top.
- Dot the turkey with butter and roast for 30 minutes.
- Brush turkey legs with the prepared sauce and reduce oven temperature to 325°F Continue to roast, basting with the sauce every 20 minutes, until meat is very tender -- about 90 more minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 1057.9, Fat 50, SaturatedFat 19, Cholesterol 433.4, Sodium 1147.7, Carbohydrate 35, Fiber 1.1, Sugar 27.3, Protein 111.8
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