Crispy Turkey Melts Food

OPEN-FACED TURKEY MELTS

Steps:

• Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
• In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
• Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
• Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.

DELICIOUS TURKEY MELT

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.

CRISPY CHILLI TURKEY NOODLES

Steps:

• Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
• Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.

CRISPY TURKEY MELTS

Steps:

• Spread 1/2 Tbsp. butter on each slice of bread. Place 4 slices of bread, butter side down on a cookie sheet. Top each piece evenly with 1/4 lb. turkey and top with 2 slices of provelone cheese then boil until cheese melts.
• Top sandwiches with remaining bread, butter side up.
• Broil on high until bread is toasted, about 4 minutes per side in my oven. Flip and toast bottom side. Remove from oven.
• Remove bottom slice of bread, spread on mayonnaise and add tomato slices. Replace bottom slice bread, cut in half and serve.

TURKEY PATTY MELT

Steps:

• Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
• Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired.

CRISPY TREAT TURKEY

Steps:

• Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
• Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
• Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
• Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
• Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.

TURKEY PATTY MELT

Steps:

• For the turkey patties: In a large bowl, combine the turkey, ricotta, sage, soy sauce, Worcestershire sauce, Dijon and sprinkle with some salt and pepper. Divide into 4 equal patties and press them into 1/4-inch-thin rounds.
• Heat a cast-iron griddle pan to medium-high heat.
• Add the canola oil and sear the patties on the first side until golden brown, 3 to 4 minutes. Flip and cook for another 3 to 4 minutes until cooked through.
• For the sandwich build: Place a slice of Swiss cheese on each piece of bread, then a turkey burger, followed by about 1/4 cup Caramelized Onions. Place the top piece of bread on and then butter each side of the sandwich.
• Griddle each side over medium heat until golden, 2 to 3 minutes on each side. If you have a metal bowl, cover the sandwiches so they steam a bit and the cheese will melt faster. Serve with good ol' yellow mustard if you like and a big pile of oven fries.
• Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter mel,t and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low.
• Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring.
• Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside.

HEALTHY TURKEY MELT

Steps:

• Toast bread till crispy and delightful in the toaster.
• Pull apart strands of cheese and lay over toasted whole wheat bread.
• Lay slice of turkey on top of the cheese bed.
• Put your broiler up to high and place the sandwich on the rack near the top of the oven.
• Broil for around 5 minutes or until the cheese is golden bubbly.
• Add paprika or other random spice or seasoning of your choice and enjoy ^.^.