Turkeytendersoverlinguine Recipes

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TURKEY DINNER WITH ALL THE TRIMMINGS



Turkey Dinner with All the Trimmings image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

4 cups low-fat, low-sodium chicken broth
1 pound fresh or completely thawed turkey breast, trimmed of all visible fat
1 tablespoon extra-virgin olive oil
1/4 cup chopped onions
1/4 cup chopped celery
Salt
Freshly ground black pepper
1 1/2 teaspoons poultry seasoning, such as Spice Hunter
4 ounces cubed stale 100% whole-wheat bread
1 tablespoon chopped fresh flat-leaf parsley
4 1/2 teaspoons cornstarch
1/2 cup no-sugar-added cranberry sauce, such as Steel's Gourmet Agave

Steps:

  • In a medium pot with a candy thermometer or deep-fry thermometer attached, heat the broth. When the liquid reaches 165 degrees F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165 degrees F. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15 to 20 minutes.
  • Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and add the poaching liquid, 1/2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley and season with salt and pepper to taste. Set aside.
  • Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1/2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that the liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste.
  • Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce.

TURKEY LINGUINE



Turkey Linguine image

Here's a combination I concocted to use when I'm in a hurry. It's a quick, delicious and complete meal that I frequently serve to guests. You may want to keep it a secret that you prepared this attractive, colorful skillet dish in just half an hour!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless turkey breast, cut into 1/2-inch strips
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 cup broccoli florets
1 cup thinly sliced carrots
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1-1/2 cups chicken broth
8 ounces linguini or pasta of your choice, cooked
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender. , Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 331 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 608mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.

OVERNIGHT TURKEY



Overnight Turkey image

The most moist, tender turkey I've ever cooked, and it's SO easy. This recipe, which I've been using for many years, was given to me by a friend.

Provided by BeachGirl

Categories     Whole Turkey

Time 8h20m

Yield 1 turkey, 6-8 serving(s)

Number Of Ingredients 7

13 lbs turkey, any size will work
seasoning, such as sage,poultry seasoning,thyme,italian
2 onions
1 stalk celery
2 cloves garlic
2 bay leaves
other seasoning

Steps:

  • SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process.
  • Remove all internal organs from both ends of the turkey.
  • I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy.
  • Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out.
  • Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves.
  • Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid.
  • Look on the outside of the bag in which you bought the turkey.
  • Find the baking chart and the size of your turkey.
  • Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example).
  • If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES.
  • Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees.
  • Cooking time for a larger turkey would be calculated in the same manner.
  • When cooking time is up, DO NOT open oven door.
  • No Peeking! This will lower the oven temperature.
  • Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm.
  • When you open the roaster, the turkey will be falling off the bones, and ever sooo moist.
  • NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey.
  • Set timer to alert you when it reaches 170 degrees.
  • My alert goes off every time, so I know this method is cooking the turkey safely.
  • NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting.
  • Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking.
  • SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.

Nutrition Facts : Calories 1591.8, Fat 78.9, SaturatedFat 22.2, Cholesterol 668.9, Sodium 646, Carbohydrate 4.2, Fiber 0.7, Sugar 1.7, Protein 201.3

TURKEY TENDERS OVER LINGUINE



Turkey Tenders over Linguine image

Make and share this Turkey Tenders over Linguine recipe from Food.com.

Provided by Whisper

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb turkey breast tenderloin, cut crosswise into narrow strips
flour
2 tablespoons olive oil
1 tablespoon butter
1 packet low-sodium beef bouillon powder, dissolved in
1 cup hot water
1/4 cup balsamic vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1/2 lb mushroom, sliced
3 leeks, trimmed,thinly sliced (with 1 inch of light green tops remaining)
8 ounces linguine, cooked according to directions on package

Steps:

  • Dredge turkey strips in flour.
  • Saute in oil and butter about 4 minutes, turning often, and adding a little broth if necessary.
  • Add broth and next 5 ingredients.
  • Simmer 8 to 10 minutes, stirring occasionally.
  • Serve over linguine.

Nutrition Facts : Calories 490.9, Fat 11.7, SaturatedFat 3.2, Cholesterol 78, Sodium 106.2, Carbohydrate 56.7, Fiber 3.7, Sugar 7.7, Protein 38.2

THE BEST TURKEY EVER



The Best Turkey Ever image

This bird is soaked in brine, stuffed with vegetables and fruit, and basted at least once every half hour. It's a recipe I made up about 4 years ago. It's time consuming, but the result is soooo worth it!!! I usually buy a turkey about 16 pounds and it feeds a hungry group of at least 8, with few left-overs! Not that it needs to be said, but buy a turkey that suits your family's size.

Provided by Elizabeth W.

Categories     Whole Turkey

Time P1DT4h

Yield 10 serving(s)

Number Of Ingredients 21

1 (15 lb) whole turkey
2 cups kosher salt
1 gallon water
2 shallots, cut large pieces
4 garlic cloves (whole)
3 small apples, cut large pieces (I use Fuji)
3 small bermuda onions, cut large pieces
1 orange, cut large pieces
1 lemon, cut into large pieces
3 carrots, cut into large pieces
1 bunch leek, cut into large pieces
1 head celery, cut into large pieces
3 sprigs fresh rosemary, left on stem
2 tablespoons fresh sage, fresh cut
8 bay leaves
1/2 gallon apple cider
2 (12 ounce) bottles of guinness beer
4 cups low sodium chicken broth
1/2 lb unsalted butter
salt, lightly sprinkled
pepper, freshly ground

Steps:

  • Thaw turkey as directed on packaging.
  • Remove giblets from inside.
  • Rinse completely inside and out.
  • In a container large enough to hold the turkey, mix the water and kosher salt.
  • Place cold turkey in solution and allow to soak for 24 hours.
  • Be sure to keep it cold, if you can't refrigerate it, add ice throughout the day as needed.
  • Remove the turkey from the brine solution.
  • To infuse the meat with flavor, fill the cavity of the bird with garlic, leeks, herbs (set aside enough bay leaves to insert under skin later), citrus fruit, onions, apples, carrots, celery, shallots. You won't use all the fruit and veggies you cut during preparation to fill the bird, so don't panic.
  • Preheat oven to 450.
  • Use a roasting pan with a V-Rack in the pan.
  • Fill 1/3 of the pan with apple cider, beer, chicken broth, and any remaining filling for the bird.
  • Truss the bird before roasting if not sold that way.
  • Insert Bay Leaves under skin all over, as much or as little as you like.
  • Rub entire bird with softened butter.
  • Sprinkle with salt and freshly ground pepper.
  • Place turkey on roasting pan.
  • This pan will be VERY HEAVY--you may need some strong arms to assist putting in oven!
  • Reduce heat to 325.
  • Cook for about 15 to 20 minutes per pound, use a digital thermometer, till internal temp reaches 160.
  • The temp will rise while the turkey is resting, be sure not to let it rise above 160 while cooking in oven!
  • Tent the bird loosely with foil during the first hour of cooking and cover it again if the skin starts getting too brown.
  • Baste the turkey every 1/2 hour with more softened butter and the juices in the bottom of the pan. I use an injector about every hour as well.
  • After cooking, allow turkey to rest for a half hour before carving.
  • ENJOY THE FRUITS OF YOUR LABOR!

Nutrition Facts : Calories 965.6, Fat 58.4, SaturatedFat 22.9, Cholesterol 387.4, Sodium 338.3, Carbohydrate 1.4, Fiber 0.2, Protein 102.1

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