California Turkey Food

CALIFORNIA TURKEY BURGER

Steps:

• Heat a grill pan over medium-high heat.
• Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
• Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
• Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
• Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.

CALIFORNIA TURKEY SCALOPPINE

Steps:

• Pound turkey slices between two sheets of waxed paper until thin.
• Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
• Beat egg slightly with water. Combine bread crumbs with flour, salt, paprika and parsley.
• Dip turkey slices in egg, then coat with bread crumb mixture. Chill for 1 hour.
• In large skillet heat 2 Tbl olice oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan.
• Place tomato and avocado on each turkey scallopini, then top with cheese.
• Place under broiler until cheese melts.
• Arrange on platter or individual plates, allowing 2 slices per person. Garnish with fresh parsley.

JIVIN' CALIFORNIA TURKEY ROLLER

Steps:

• Make dressing: combine all ingredients in a blender or food processor and process until smooth, but not too smooth (a few chunks are nice).
• Make burgers: Combine all ingredients and form 4-8 patties (depending on what size you want).
• Grill patties on outdoor grill, or pan-fry them if you don't have a grill.
• Serve on toasted sourdough bread with liberal helpings of avocado/artichoke dressing. Serve with baby spinach, sliced red onion and/or tomato, and alfalfa sprouts.

CALIFORNIA TURKEY

Steps:

• Combine the oil, garlic and sumac in a mini food processor and puree until smooth, then rub the bird inside and out with all of the mixture. Use kitchen twine or small skewers to truss the turkey, including crossing the legs and tying them at the ankles.
• Prepare the gas grill for indirect heat. Remove the center cooking rack and the gas burner cover underneath the rack. Place a disposable aluminum foil pan directly over the center gas burner inside the grill to catch any turkey juices. Return the center cooking rack back in its position, over the drip pan. Preheat to medium-high (450 degrees) for about 20 minutes, with the center burner left unlit and the lid closed.
• Open the lid and place the turkey, breast side down, directly over the foil drip pan, breast side down. There should be heat rising on both sides of the bird but not directly beneath it. Close the lid and cook for about 2 hours.
• Open the lid; use heatproof kitchen gloves or a clean dish towel or tongs to invert the turkey so it is right side up. Close the lid and cook for about 30 minutes; the turkey should be evenly golden brown, and the temperature of the thigh meat (away from the bone) should register 165 degrees on an instant-read thermometer.
• Transfer to a platter and let rest for 1 hour before carving.
• Turn off the grill. When it has cooled; very carefully remove the foil pan containing the drippings. Pour the drippings into a fat separator cup. Skim off or pour off the fat, discard, and save the juices for serving or for leftovers.

CALIFORNIA TURKEY WRAPS

Steps:

• Blend together dressing and cream cheese.
• Spread evenly on tortillas.
• Evenly layer turkey, cheese, avocados, tomatoes and sprouts on tortillas, leaving a 1-inch border around the edges.
• Fold the bottom edge toward the center and firmly roll away from you until completely wrapped.
• Place seam side down on a plate, slice and serve.

CALIFORNIA TURKEY BURGERS

Steps:

• In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg.
• Put mixture in the refrigerator for 5 to 10 minutes, then take it out and shape into patties.
• Cook on medium-high heat on the barbecue for 20 to 40 minutes.
• Cook until the inside of the burger is whitish in color.
• Add the"works"; lettuce, tomato, avocado, mayonnaise, mustard, ketchup.

CALIFORNIA TURKEY BURGER

Steps:

• Combine first seven ingredients in a large bowl.
• Shape into 4 patties.
• Grill over high heat for 15 minutes or until no longer pink in center.
• Top with cheese during last few minutes of grilling.
• Grill pepper rings for two minutes.
• Place burgers on bun, top with pepper rings.