Turkey Wraps With Maple Mustard Dressing For Two Recipes

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ROAST TURKEY WITH MUSTARD-MAPLE GLAZE



Roast Turkey with Mustard-Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups dark pure maple syrup
2 heaping tablespoons Dijon mustard
2 heaping tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
Kosher salt and freshly ground pepper
1 17-pound fresh turkey, patted dry (neck and giblets removed)
Kosher salt and freshly ground pepper
10 tablespoons unsalted butter, slightly softened
12 cups homemade chicken stock
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash of dry white wine (optional)
1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
Kosher salt and freshly ground pepper

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



Turkey Wraps image

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

1 (8 ounce) package cream cheese with chives
2 tablespoons Dijon mustard
6 (8 inch) whole wheat tortillas
1 ½ cups finely shredded iceberg lettuce
12 slices thinly sliced deli turkey
¾ cup shredded Swiss cheese
1 large tomato, seeded and diced
1 large avocado, sliced
6 slices bacon, cooked and crumbled

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



Turkey Salad With Maple Mustard Dressing image

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

8 ounces cooked turkey breast, diced (I used honey-roasted)
1 cup apple, with skin,diced
1/4 cup red onion, chopped
1/2 cup cucumber, seeds removed,diced
1 1/2 ounces pecans, chopped
2 tablespoons reduced-fat mayonnaise (Hellman's Just 2 Good!)
2 tablespoons nonfat plain yogurt
1 tablespoon sugar-free maple syrup
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
salt, to taste
pepper, to taste

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



Roast Turkey with Maple-Mustard Glaze and Pan Gravy image

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

1 whole turkey (14 to 16 pounds), neck and giblets separated, room temperature, patted dry
1 medium onion, cut into 8 wedges
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 bay leaf
Kosher salt and freshly ground pepper
1 orange, halved
1 head garlic, halved
8 sprigs thyme, plus 2 teaspoons fresh leaves
5 tablespoons unsalted butter, room temperature
1 cup pure maple syrup
1/4 cup Dijon mustard
1/3 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unbleached all-purpose flour

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



Warm Honey Turkey and Cheddar Wrap image

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

1 whole wheat sandwich wrap
1/8 cup extra-sharp cheddar cheese, grated
1 teaspoon ken's honey mustard dressing
2 slices lettuce
2 slices tomatoes

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



Cracked Pepper Turkey and Mozzarella Flat Bread Wrap image

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

5 slices sun-dried tomato flat bread (such as Flatout brand)
5 ounces spicy honey mustard dressing
4 -5 cups fresh Baby Spinach
10 tablespoons shredded carrots
1 red pepper, sliced 1/8-inch thick
40 mild banana pepper rings
20 slices deli peppered turkey breast, deli thin
5 slices mozzarella cheese

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-Glazed Turkey Drumsticks image

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

1/4 cup maple syrup
2 teaspoons hot mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (1 1/4 lb) turkey drumsticks, rinsed and patted dry
1/2 teaspoon fresh ground pepper
1 medium onion, sliced 1/4 inch thick
2 tablespoons unsalted butter, cut into pieces

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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