TURKEY DINNER WITH ALL THE TRIMMINGS
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
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
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
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
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
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
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
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
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
More about "turkeytendersoverlinguine recipes"
24 TURKEY TENDERLOIN RECIPES TO MAKE FOR DINNER TONIGHT
From tasteofhome.com
40 FANTASTIC LEFTOVER TURKEY RECIPES - DINNER AT THE ZOO
From dinneratthezoo.com
TURKEY, BACON AND OKA LINGUINE - EXCELDOR
From exceldor.ca
40 BEST LEFTOVER TURKEY RECIPES - WHAT TO DO WITH LEFTOVER TURKEY
From countryliving.com
LEFTOVERS | CATEGORY | CANADIAN TURKEY
From canadianturkey.ca
HOW TO COOK A TURKEY TENDERLOIN IN THE OVEN | LIVESTRONG
From livestrong.com
70 BEST TURKEY RECIPES IDEAS IN 2022 - PINTEREST
From pinterest.com
OVEN ROASTED TURKEY TENDERLOIN RECIPE | MEAL PREP IDEA
From heandsheeatclean.com
TURKEY LEFTOVERS | RECIPES & IDEAS | ALLRECIPES
From allrecipes.com
RECIPES | CANADIAN TURKEY
From canadianturkey.ca
50 BEST GROUND TURKEY RECIPES - FOOD NETWORK
From foodnetwork.com
TURKEY TENDERLOIN RECIPES - STUFFED, GRILLED AND MORE | TASTE OF HOME
From tasteofhome.com
10 BEST TURKEY TENDERLOINS WITH RECIPES | YUMMLY
From yummly.com
5 QUICK DINNERS THAT START WITH A POUND OF GROUND TURKEY
From thekitchn.com
10 BEST TURKEY TENDERLOINS WITH RECIPES | YUMMLY
From yummly.com
THANKSGIVING TURKEY RECIPES | ALLRECIPES
From allrecipes.com
HOW TO COOK THE ULTIMATE TURKEY - CITYLINE
From cityline.tv
TURKEY: RECIPES AND CUISINE | WHATS4EATS
From whats4eats.com
41 LEFTOVER TURKEY RECIPES FOR GOBBLING AFTER THANKSGIVING
From epicurious.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
10 WAYS TO USE UP TURKEY LEFTOVERS | CHATELAINE
From chatelaine.com
13 EASY LEFTOVER TURKEY RECIPES FOR AFTER THE BIG FEAST
From allrecipes.com
TURKEY RECIPES - THE SPRUCE EATS
From thespruceeats.com
NOOM DIET SCAM RECIPES
From recipesforweb.com
10 UNEXPECTED WAYS TO EAT SLICED TURKEY (NO SANDWICHES ALLOWED)
From dilussodeli.com
HOW TO COOK A JUICY TURKEY: 2 TECHNIQUES - RICARDO CUISINE
From ricardocuisine.com
FAVORITE THANKSGIVING TURKEY | ALLRECIPES
From allrecipes.com
50 BEST LEFTOVER TURKEY RECIPES - WHAT TO MAKE WITH LEFTOVER ...
From goodhousekeeping.com
MELT-IN-YOUR-MOUTH TURKEY TENDERLOINS – CAN'T STAY OUT OF THE …
From cantstayoutofthekitchen.com
EASY TURKEY TENDERLOIN RECIPE | PELLET GRILL SMOKER
From instructables.com
THE BEST TURKEY RECIPES THAT ARE DELICIOUS HEALTHY MEALS
From changeinseconds.com
TURKEY PRIMAVERA WITH LINGUINE RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
TOP 20 TURKEY LEFTOVER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
36 EASY WAYS TO SERVE GROUND TURKEY FOR DINNER | MYRECIPES
From myrecipes.com
18 THANKSGIVING SIDE DISHES TO DISH UP WITH YOUR TURKEY
From chatelaine.com
BUTTER TURKEY TENDERLOIN - PAN SEARED OVEN ROASTED WITH GRAVY
From 101cookingfortwo.com
EASY TURKEY TENDERLOIN - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
50+ LEFTOVER TURKEY RECIPES - HOW TO USE LEFTOVER TURKEY
From eatingonadime.com
A BEGINNER'S STEP-BY-STEP GUIDE TO COOKING TURKEY
From thespruceeats.com
TURKEY TENDERS OVER LINGUINE RECIPE - WEBETUTORIAL
From webetutorial.com
START WITH TURKEY TENDERLOINS TO MAKE FABULOUS RECIPES
From thespruceeats.com
THE BEST TURKEY EVER RECIPE - CHATELAINE.COM
From chatelaine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love