BROILED TURKEY TENDERLOINS
This recipe is perfect for weekday meals or special dinners with my grandchildren. The simple sauce gets its tang from citrus, a little kick from cayenne and subtle sweetness from molasses. It keeps well in the refrigerator, so it can be made ahead. I often fix extra to use later with other meats.-Jean Komlos, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, whisk the first eight ingredients; bring to a boil. Set aside 3/4 cup for serving. Brush tenderloins on both sides with remaining sauce., Broil 6 in. from the heat for 5 minutes, basting once. Turn and broil 5-8 minutes longer or until juices run clear. Serve with the reserved sauce.
Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 578mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 28g protein.
BUTTERMILK-BRINED SPICE-RUBBED TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
- Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
- Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
BREADED TURKEY BREASTS
Quick dinner - ready in less than an hour.
Provided by LINDYSUE
Categories Meat and Poultry Recipes Turkey Breasts
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
- Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
Nutrition Facts : Calories 427.5 calories, Carbohydrate 22.8 g, Cholesterol 89.1 mg, Fat 21.4 g, Fiber 1.5 g, Protein 34.5 g, SaturatedFat 5 g, Sodium 361.7 mg, Sugar 4.5 g
QUICK & EASY BROILED TURKEY BURGERS
So tasty that I often eat them without a bun or any condiments. This is a quick, indoor alternative to outdoor grilling.
Provided by Whats Cooking
Categories Poultry
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients thoroughly with hands.
- Shape into 4-5 patties, approximately 3/4" thick.
- Broil with burgers 3 inches from heat. Cook 5-7 minutes on each side (burgers should brown slightly).
Nutrition Facts : Calories 172.2, Fat 8.8, SaturatedFat 2.3, Cholesterol 78.3, Sodium 371.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 22.5
BROILED TURKEY
Provided by James Beard
Categories turkey Broil Thanksgiving Fall House & Garden
Yield Makes 1 turkey
Number Of Ingredients 11
Steps:
- Only very young, fresh-killed turkeys weighing from 3 1/2 to 5 pounds broil successfully. Split the turkey and remove the breastbone and backbone. Rub well with oil, salt, pepper and paprika. A clove or two of garlic, finely chopped, may be rubbed into the skin and along the bone of the bird. This gives the turkey a delicious flavor.
- Adjust the broiling pan about 4 to 5 inches from the heat and boil the turkey, bone side to the heat, for approximately 25 minutes, basting occasionally with a little melted butter. Turn at the end of 25 minutes, brush with butter or olive oil, and broil until nicely browned and cooked through, about 18 to 25 minutes more. Be careful not to overcook, or the white meat will be dry and uninteresting.
- Serve the broiled turkey with matchstick potatoes and a good salad. Drink a Beaujolais such as Juliénas.
- Variation: Marinate the turkey in one cup white wine, 1/2 cup Japanese soy sauce, 3 cloves garlic finely chopped, 1/4 cup olive oil and one tablespoon Tabasco. Turn the turkey several times during the marinating period. Broil as directed and baste with marinating liquid. Serve with fried rice and tiny cooked green beans with crisp, crumbled bacon and onion.
TURKEY BROTH
Provided by Food Network Kitchen
Time 2h20m
Yield about 4 quarts
Number Of Ingredients 8
Steps:
- Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
- Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
- Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
- Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
Nutrition Facts : Calories 38, Fat 1 grams, Sodium 72 milligrams, Carbohydrate 3 grams, Protein 5 grams
WHOLE ROASTED TURKEY
Steps:
- Preheat oven to 350 degrees F.
- Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry.
- Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between.
- Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing)
- Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn.
- Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh.
- Remove and let rest in warm place before serving.
- Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened.
- Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey.
- Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
- Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
- Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
- Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
- Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).
BROILED TURKEY FLAMBé
This dish has an exceptionally delicious sauce and makes fine party fare.
Provided by James Beard
Number Of Ingredients 6
Steps:
- Cook the turkey giblets in 1 1/2 cups of water to which you have added the onion stuck with the cloves and salt and pepper to taste. When the giblets are tender, remove them and chop them very fine. Let the broth cook down for 10 or 15 minutes.
- Broil the turkey halves according to the instructions for Epicurean Broiled Turkey , basting them well with melted butter and white wine. When the turkey is done, remove it to a hot flameproof platter or a board.
- Heat 1/3 cup of cognac slightly, pour it over the turkey and ignite. When the flame dies down, pour off the juices into a cup. Keep the turkey warm. Sauté the chopped giblets briefly in 4 tablespoons of butter. (Do this in a pan on the grill, in an electric skillet, or in a chafing dish.) To the giblets add the reserved juices and a little of the giblet broth. Taste for seasoning, blend well and heat thoroughly. Stir in 1 1/2 cups of sour cream, blend and heat, but do not allow this mixture to boil or it will curdle. Add another dash of cognac and serve with the turkey.
- With this delectable dish, serve potatoes wrapped in foil and baked in the coals, cucumber salad and fine chilled white wine A perfect dessert is a platter of cheese and fresh peaches and pears.
EPICUREAN BROILED TURKEY
Turkeys weighing 4 to 7 pounds will be excellent broiled - grilled. They must be split and cooked over low heat - far from the coals - for the first 40 minutes. Then they may be moved closer to the heat to finish cooking and browning.
Provided by James Beard
Number Of Ingredients 1
Steps:
- Arrange the turkey halves bone side down on the grill and cook slowly for 25 minutes. Season to taste and turn skin side down. Continue cooking for 15 to 20 minutes, or until almost done. To finish cooking, bring meat close to the coals to brown. Baste during the cooking with melted butter and white wine or with seasoned oil.
- Serve this broiled turkey with Epicurean Sauce .
- Good accompaniments are heated potato chips, a bowl of watercress and well buttered toasted protein bread. Add a bottle of red wine, not too heavy. A fine dessert might be a bowl of giant fresh cherries and some fine small cakes. Finish with strong black coffee and cognac.
BROILED TURKEY SLICES WITH QUICK AIOLI (GARLIC MAYONNAISE)
Quick, easy lunch. The original recipe was low carb, but for those not watching their carbs, this turkey also makes a great sandwich with some of the aioli spread on bread along some lettuce and cheese.
Provided by littleturtle
Categories Chicken Breast
Time 14m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, slowly pour soy sauce into mayonnaise, stirring to blend (or squish together in a ziplock bag).
- Combine with oil, lemon juice, oregano, parsley, pepper, garlic and water.
- Thoroughly coat both sides of turkey with portion of sauce; let stand 5 minutes.
- Broil 6-8" from heat for 2 minutes.
- Turn slices over; brush with remaining sauce.
- Broil until no longer pink in center (about 1-2 minutes).
CHERYL'S BROILED TURKEY
Provided by James Beard
Categories turkey Backyard BBQ Bacon Summer Grill House & Garden
Yield Serves 4
Number Of Ingredients 3
Steps:
- Cook bacon until it is crisp. Add salt, pepper and paprika to the bacon fat and keep it warm. Spread the bone side of the turkey halves with some of the bacon fat mixture and grill according to instructions for Epicurean Broiled Turkey . Brush the skin side with bacon fat before turning. Brush the turkey twice more with bacon fat during the cooking process.
- Serve the broiled turkey garnished with the bacon, tiny green peas cooked with onions and dressed with plenty of butter and potatoes boiled in their jackets. Follow this with cole slaw as a separate course. Dress the cabbage with a sauce of sour cream and fresh horseradish. Fresh fruit and cheese round out this homely dinner.
- Variation:
- Prepare broiled chicken in same manner.
SPICY AND SAVORY BROILED TURKEY BURGERS
These are some of my favorite turkey burgers. They begin with the beautiful trio of onion, garlic, and ginger and are accented with a wide range of spices. Most ground turkey comes in 20-ounce plastic-covered trays, so I usually just peel off the top, dump all the ingredients in, make patties, and throw away the package. No dishes to do, except for the cooking pan and utensil.
Provided by cdela12345
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Set an oven rack about 4 to 5 inches from the heat source and preheat the oven's broiler. Lightly spray a broiling pan with cooking spray.
- Combine turkey, onion, garlic, ginger, Worcestershire sauce, seasoned salt, Italian seasoning, cumin, coriander, chili powder, red pepper flakes, and black pepper in a mixing bowl. Mix by hand until uniformly combined. Form into 4 patties and place on the prepared pan.
- Broil until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 6 to 7 minutes per side.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 5 g, Cholesterol 112.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 3.2 g, Sodium 491.6 mg, Sugar 1.2 g
GARLICKY BROILED TURKEY PATTIES
The shredded potatoes in these patties help keep them moist, as well as stretching the meat a little further.
Provided by Pinay0618
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine all ingredients; mix well.
- Shape into 4 patties. Place patties on broiler pan.
- Broil 4 to 6 inches from heat for 8 to 10 minutes or until no longer pink in center and thoroughly cooked, turning once.
Nutrition Facts : Calories 226.5, Fat 12.3, SaturatedFat 3.9, Cholesterol 91.8, Sodium 152.7, Carbohydrate 6.5, Fiber 0.6, Sugar 0.5, Protein 21.6
BROILED TURKEY OVER SPINACH
Marinated, broiled strips of turkey on a bed of spinach. Quick and easy. Low fat and a great source of Protein, Thiamin (B1), and Manganese.
Provided by littleturtle
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- In a mixing bowl, combine first 4 ingredients, 1 teaspoon oil and 2 cloves of garlic.
- Add turkey to marinade, turn to coat, and marinate for 40 minutes.
- In a heavy skillet, heat remaining oil over medium heat.
- Cook spinach and remaining garlic, covered, until spinach is warmed throughout (about 2 minutes).
- Season with pepper.
- Set aside and keep warm.
- On a broiler pan, arrange turkey in a single layer.
- Broil without turning until turkey is done (3-5 minutes).
- Serve turkey strips over spinach.
- Sprinkle with cilantro to garnish.
Nutrition Facts : Calories 254.8, Fat 11.6, SaturatedFat 2.9, Cholesterol 73.8, Sodium 246.2, Carbohydrate 9.2, Fiber 5.2, Sugar 1.7, Protein 30.9
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