Fishing

This thread is just for Turkey Recipes. If you shot it yourself or just picked one up at the market, we have some answers for you on preparation.

Please feel free to add any that you may have here as well. We all have different tastes and there is always plenty of room to share.


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1 pound Breast Tenderloins
20 cloves garlic, peeled (about 2 heads)
2 tablespoon olive oil
2 tablespoons Cognac
1/2 cup dry white wine
1 teaspoon rosemary, dried
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Place tenderloins and garlic in baking dish. Drizzle with olive oil. Add cognac and wine.
Sprinkle with herbs, salt, and pepper. Cover baking dish with lid or cover tightly with aluminum foil.
Bake at 375° F for approximately one hour or until tenderloins have reached an internal temperature of 170° F.
Serve with warm French bread. Spread the roasted garlic on the bread like butter.

8 strips of bacon
1 pound ground turkey
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Preheat broiler.
Lay bacon on a baking sheet and broil until beginning to brown, but still limp. Place on paper towels to drain.
In a large bowl combine together turkey, bread crumbs, Worcestershire sauce, garlic salt and pepper. Shape into 4 patties, 1/2-inch thick. Crisscross slices of bacon on each patty, tucking the ends under and securing with toothpicks if necessary.
Broil 4 inches from the heat until turkey is done, about 4 minutes on each side.
Remove toothpicks and serve on buns with desired condiments.

These savory turkey burgers let you take a break from traditional ground beef.
1 pound ground turkey
1/2 cup soft bread crumbs
1/3 cup chopped onion
1 large egg
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
4 hamburger buns
In a large bowl, combine turkey, bread crumbs, onions, egg, soy sauce, Worcestershire sauce, garlic powder and dry mustard. Shape into patties, each ½-inch thick.
On a lightly greased broiling pan, placed about 6 inches from heat, broil 3 to 4 minutes per side, or until no longer pink. Serve on hamburger buns.
Makes 4 servings.

4 Breast Tenderloins (approximately 2 pounds)
Marinade:
2 cups fresh basil
1 tablespoon vegetable oil
1 cup vegetable oil
Citrus Sauce:
1/2 cup orange marmalade
2 (16-ounce) cans Mandarin oranges, drained
2 tablespoons prepared horseradish
2 tablespoons orange juice
Blanch basil in boiling water 10 seconds. Place in ice water. Drain. Place basil and oils in blender. Purée until smooth, reserving 1/3 cup for basting.
Place turkey in a flat glass dish, coat with marinade. Refrigerate 20 minutes to 10 hours, discarding used marinade when finished.
While turkey is marinating, combine all sauce ingredients in a sauce pan. Heat on back of grill or on the stove.
Grill turkey, turning and basting with marinade until no longer pink in the center.
Serve tenderloins with citrus sauce and garnish with dried basil and orange wedges.
Makes 8 servings.

1/2 pound turkey, sliced
1/2 cup apple, chopped
3/4 teaspoon curry
1 tablespoon butter or margarine
1/4 cup mango, chopped
In a small bowl, combine sliced turkey, chopped apple, and curry powder. Let stand for 10 minutes.
In a medium-size non-stick skillet, over medium-high heat, stir-fry the turkey mixture in butter for 2 to 3 minutes, or until the turkey is no longer pink.
Stir in chopped mango and continue to cook until heated through.
Makes 2 servings.

1 cup sour cream
1/2 cup chunky peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
1 1/2 tablespoons chili powder
2 teaspoons granulated sugar
1 garlic clove, crushed
2 pounds boneless, fresh turkey, or if frozen, thawed
In a medium bowl, combine sour cream, chunky peanut butter, soy sauce, vinegar, sesame oil, chili powder, sugar, and crushed garlic clove; stir well.
Pound deboned turkey until flattened to 1-inch thick. Marinate in the peanut butter sauce overnight.
Grill over medium coals for 15 minutes on each side, baste frequently with the sauce.
Makes 6 servings.

Braising is a good way to bring out the rich flavor of dark-meat turkey.
4 turkey drumsticks (about 5 pounds total)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon dry oregano
1/2 teaspoon pepper
1/4 cup olive or vegetable oil
2 large onions, chopped
2 garlic cloves, finely minced
1 cup chicken broth
1/2 cup dry red wine
1 dry bay leaf
1/2 teaspoon dry thyme
1/2 teaspoon dry rosemary
Rinse turkey and pat dry.
In a shallow bowl, mix flour, salt, oregano and pepper.
Dust turkey with flour mixture; set remaining flour mixture aside.
Heat oil in a wide frying pan over medium heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a 4 to 6-quart baking pan.
Add onions and garlic to frying pan; cook, stirring often, until onions are soft, about 5 minutes.
Add broth and wine, stirring to scrape browned bits free. Then add bay leaf, thyme and rosemary.
Pour broth mixture over turkey, cover, and bake in a 350*F (175*C) oven until turkey is very tender when pierced, about 2 to 2 1/2 hours.
Lift turkey from baking pan and arrange in a serving dish.
Measure reserved flour mixture and blend with an equal amount of cold water; stir into pan juices. Cook, stirring, until sauce boils and thickens.
Spoon some of the sauce over turkey; pour remainder in a small serving dish and offer to spoon over individual servings.
Makes 4 servings.

1 pound ground turkey
1 cup quick-cooking oats
1/4 cup tomato ketchup
1 large egg
1/4 cup chopped onion
1 1/2 teaspoons garlic salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Combine ground turkey, quick cooking oatmeal, ketchup, egg, finely chopped onions, garlic salt, pepper, and Worcestershire sauce. Form into patties.
Grill about 6 minutes on each side, or until done. Serve on hamburger buns.
Makes 6 servings.

2 pounds ground turkey
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup grated carrot
1/2 cup wheat germ
3 large egg whites
2 tablespoons water
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon red pepper flakes
In a large bowl, combine ground turkey, chopped spinach , chopped onion, chopped red bell pepper, grated carrots, wheat germ, egg whites, water, cumin, oregano, thyme, paprika, salt, and red pepper flakes with hand or fork mixed all together. Transfer to greased baking dish and shape into a loaf.
Bake in a 350*F oven for 1 hour or until done. Let stand for 10 minutes before serving.
Makes 8 servings.

1 plastic bag
1/2 cup water
1/4 cup soy sauce
1/4 cup granulated sugar
1/4 cup sherry
2 tablespoons vegetable oil
2 tablespoons apricot jam
2 teaspoons lemon juice
1/2 teaspoon ground ginger
1 garlic clove, chopped
2 pounds turkey breast
In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger, and chopped garlic clove; mix well and dissolve the sugar. Prop the bag in a bowl and add skinless, boneless turkey. Turn until evenly coated and marinate for at least 6 hours.
Remove the meat, reserving the marinade, and broil the turkey for 12 to 15 minutes, turning halfway through and brushing with the marinade.
Makes 4 servings.

1 pound Breast Cutlets
1/2 teaspoon Spice Islands World Flavors Jamaican Jerk
6 slice pineapple, canned, in juice
1/4 cup honey
1 tablespoon margarine, reduced fat, melted
Reserving juice, drain pineapple and set aside.
Combine honey, 2 tablespoons reserved juice, margarine and spice. Pour remaining juice over turkey. Let stand 15 minutes.
Remove turkey from juice and grill over hot coals, about 3 minutes each side, brushing with honey glaze.
Grill pineapple slices until brown on both sides, occasionally brushing with glaze. Turn chops again, brush with glaze, and top with pineapple.
Cook an additional 1 to 2 minutes until meat is no longer pink in center. Add salt to taste. (Griddle may be used in place of grill.)
Makes 4 servings.

 
1 1/4 pounds lean ground turkey breast
2 tablespoons corn meal
1/4 cup egg substitute
1/4 teaspoon seasoned salt
1/2 teaspoon chili powder
4 slices Monterey Jack cheese (1 ounce each)
4 tablespoons lowfat plain yogurt
4 tablespoons salsa
4 thick slices red onion
Arugula or lettuce
4 hamburger buns, toasted
Mix turkey, corn meal, egg substitute, seasoned salt and chili powder in a medium bowl. Divide mixture evenly into 8 patties. Top four patties with a slice of cheese and cover with remaining 4 patties. Press edges together to seal in cheese.
Grill burgers over medium-hot coals about 5 minutes each side.
Mix yogurt and salsa together in a small bowl. Place a burger on each bun and top with onion, arugula and salsa mixture.
Makes 4 servings. Yield: 1 burger, per serving.

1 pound boneless, skinless chicken breasts or turkey tenderloins
1 (10.75-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
1 roll round buttery crackers
2 tablespoons butter, melted
Preheat oven to 350°F.
Poach chicken or turkey in enough water to cover until no longer pink inside.* Remove from pan and when cool enough to handle, cut into cubes.
Meanwhile, combine chicken soup (undiluted) with sour cream in a medium bowl; mix well.
Place the cubed chicken in a glass casserole dish. Pour sour cream and soup mixture on top. Crumble crackers on top of mixture and pour melted butter on top. Bake for 25 to 30 minutes, or until top is golden.
Makes 4 servings.

1 pound ground turkey
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup chopped mushroom
1/4 cup diced green bell pepper
1/2 cup tomato sauce
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350°F. Grease a shallow baking pan; set aside.
In a large bowl, combine turkey, carrot, onion, mushroom, bell pepper, tomato sauce, soy sauce, garlic powder, salt and pepper; mix well.
Shape turkey mixture into a loaf in prepared pan. Bake, uncovered, for 1 hour or until cooked through and starting to brown. Let stand several minutes before slicing.
Makes 6 servings.

1 package Breast Tenderloins
1/4 cup Dijon mustard
1/8 cup soy sauce
1 tablespoon olive oil
1/2 teaspoon ginger, ground
1/2 teaspoon garlic powder
Combine ingredients in a large heavy-duty, zip-top bag. Add turkey. Seal bag and shake until turkey is well coated. Marinate in refrigerator for 30 minutes, turning bag occasionally.
Coat grill rack with cooking spray. Remove turkey from marinade and place on rack. Grill covered for 5 to 7 minutes on each side or until turkey has reached an internal temperature of 170° F.
Serve with Lipton Sides Cheddar Broccoli Rice.
Makes 5 servings.

Bell peppers and onion perk up this family favorite. Don't forget to save some for sandwiches the next day!
1 1/2 pounds ground turkey
1 onion, chopped
1 green bell pepper, seeded and chopped
1 cup soft bread crumbs
1 large egg
1/2 teaspoon crushed dried marjoram
1/4 teaspoon crushed dried basil
1/4 teaspoon crushed dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
1 cup tomato sauce, divided use
In a large bowl, combine turkey, onion, bell pepper, bread crumbs, egg, marjoram, basil, oregano, pepper, thyme and half of the tomato sauce. Form into a loaf and place in a microwave-safe baking dish.
Microwave on HIGH for 12 minutes, turning the dish once, until the meat is no longer pink, or until the loaf reaches an internal temperature of 160°F. Pour off any juices or fat. Drizzle remaining tomato sauce on top before slicing.
Makes 6 servings.

1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 pound turkey breast cutlets
2 teaspoons vegetable oil
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon dried chives
Place dry mustard, salt, pepper and garlic powder in a medium-sized paper or plastic bag; twist closed and shake to evenly distribute contents. Open and insert cutlets, twist closed again and shake gently to coat cutlets with seasonings.
Heat oil in a large nonstick skillet over medium heat. Add turkey and cook, turning periodically until turkey is cooked and no longer pink (7 to 10 minutes). Sprinkle with lemon juice, Worcestershire sauce, and chives. Cook turning frequently for 3 additional minutes.
Makes 4 servings.

2 cups boiling water
1 cup bulgur
1/3 cup water
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon grated gingerroot
1 tablespoon soy sauce
1 garlic clove, crushed
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 cups sliced carrots
2 cups chopped broccoli
2 cups sliced mushrooms
1 (8-ounce) can water chestnuts, drained and sliced
1 pound turkey, sliced
Pour boiling water over bulgur and let stand for 1 hour; drain.
In a bowl combine water, lemon juice, honey, grated ginger root, soy sauce, and crushed garlic clove. Add cornstarch and stir until dissolved; set aside.
In a wok or large skillet heat oil over high heat. Add diagonally sliced carrots and stir-fry for 3 minutes, or until tender-crisp. Add chopped broccoli, sliced mushrooms, and sliced water chestnuts; stir-fry about 2 minutes. Remove from the pan. Stir-fry sliced turkey until lightly browned. Add the sauce and cook, stirring constantly, until thickened. Add vegetables and heat through. Serve over the bulgur wheat.
Makes 6 servings.

1 tablespoon soy sauce
3 tablespoons water, divided use
1 teaspoon honey
1 pound boneless skinless turkey breast, rinsed and patted dry
1 1/2 cups blackberries, rinsed
1 tablespoon orange juice concentrate
2 1/2 teaspoons cornstarch
Preheat broiler.
In a small dish, combine soy sauce, 1 tablespoon water and honey.
Cut turkey breasts in half; brush one side of breasts with honey mixture and broil 7 to 9 minutes on top broiler rack. Turn turkey and broil 6 more minutes, basting with the rest of the honey sauce. Slit turkey to check for doneness: meat should not be pink, turkey is done when the thermometer registers 170°F. Keep warm.
Place blackberries in blender and process until smooth. Strain to remove any seeds.
In a small saucepan, combine remaining 2 tablespoons water, orange juice concentrate and cornstarch. Heat, stirring, until orange concentrate has dissolved.
Add berry purée to sauce and cook until thick, bubbly and glossy, about 2 minutes. Reduce heat to low and cook for 1 more minute. Spoon over turkey breasts to serve.

Marinade:
1 orange, fresh
1 lemon, fresh
1 lime, fresh
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon fresh cilantro, chopped
1 1/4 teaspoon Spice Islands Italian Herbs
Kabobs:
1 package Honeysuckle White® Breast Tenderloins
1 green bell pepper
1 red bell pepper
1 yellow squash
1 red onion
8 cherry tomatoes
8 fresh white button mushrooms
Salt and pepper, to taste
Marinade: Combine juices of the orange, lemon and lime. Add oil, honey, cilantro and Italian Herbs seasoning. Mix well.
Kabobs: Cut tenderloins into 1 1/2-inch chunks. In large, self-closing plastic bag, combine tenderloins and marinade. Seal bag and shake well to mix. Refrigerate 1 to 12 hours, turning bag occasionally to marinate evenly.
Cut peppers, squash and onions into 1 1/2-inch chunks.
Prepare grill for cooking.
While grill is heating, thread meat chunks on kabob sticks, alternating with onions, peppers, tomatoes, squash and mushrooms. Grill 4 to 5 minutes per side, making sure meat is no longer pink in center, and juice from meat runs clear. Add salt and pepper to taste.
Makes 4 servings.

shusssss, be varway varway quiet, I'm hunting wild turkey recipe.

maybe somthin with wild rice

I know we dont do rice stuffing

for reasons of food poisening

spotted her and 6 chicks in the back yard the other day...

Dave
Your Message Board Administrator





Wage war on natural desasters, not humans !

2 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
Turkey pieces for 6, cut up, floured and browned
1 pkg. instant onion soup mix
Mix rice, canned soups, water, mushrooms and water chestnuts in 9x13 glass casserole. Add Turkey. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2-2 1/2 hours at 300 degrees.

Dave
Your Message Board Administrator





Wage war on natural desasters, not humans !