ROAST TURKEY WITH MUSTARD-MAPLE GLAZE
Provided by Bobby Flay
Categories main-dish
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
- Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
- Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
- Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
- Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
- Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.
CRUNCHY TURKEY STRIPS WITH MAPLE MUSTARD DIPPING SAUCE
I defrosted turkey cutlets. Next, I found a potential recipe. Then I altered that recipe. This is what I did. This is easily doubled. It received RAVE reviews. If you don't have buttermilk, use whole milk with a splash of lemon juice. It will thicken in a few minutes. Also, feel free to switch up the seasoning. I did. ;)
Provided by Elmotoo
Categories Turkey Breasts
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Coat baking sheet with cooking spray.
- Combine milk & mustard. Add turkey to soak for a few minutes.
- Combine dry ingredients & mix well.
- Place prepared baking sheet in oven for 5 minutes.
- Dredge milk soaked turkey pieces in cornmeal mixture. Spray all sides with cooking spray & place on preheated baking sheet. Bake 10 minutes, turn strips over & bake another 5-8 minutes until cooked.
- Combine all sauce ingredients well.
- Serve turkey strips with sauce. Enjoy!
Nutrition Facts : Calories 664.8, Fat 12.1, SaturatedFat 2.7, Cholesterol 143.7, Sodium 1170.3, Carbohydrate 72.5, Fiber 4.9, Sugar 11.9, Protein 64.7
MAPLE-MUSTARD DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.
BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE
Categories Ginger Herb Mustard Onion turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make turkey:
- Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
- Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
- If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
- If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
- Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
- For glaze:
- Bring all ingredients to simmer in heavy medium saucepan.
- Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Crispy chicken tenders with hidden Valley Ranch enhanced coating and served with a creamy Hidden Valley Ranch spinach dipping sauce.
Provided by auntiejane1146_1193
Categories Poultry
Time 29m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
- Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
- Next chop the shallots you want about 1/3 a cup here.
- Chop the fresh chives.
- Chop the water chestnuts, or buy them that way.
- Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
- Then add the water chestnuts, spinach, shallot, chives and pepper.
- Mix well, cover and chill at least 1 hour.
- Pre heat your fryer to 375°.
- Meanwhile, put the flour and cayenne in one shallow plate.
- Put the eggs and water in a second plate and whip to combine.
- In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
- Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
- Put chicken in a plastic bag and pound out to flatten a little.
- This will make them cook faster and more evenly.
- Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
- Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
- Serve hot with the Ranch Spinach Dipping Sauce.
Nutrition Facts : Calories 599.5, Fat 40.2, SaturatedFat 12.7, Cholesterol 199.9, Sodium 876.1, Carbohydrate 31.7, Fiber 3.6, Sugar 4.4, Protein 28.9
TOFU NUGGETS WITH MAPLE-MUSTARD DIPPING SAUCE
Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus.
Provided by isachandra
Categories Appetizers and Snacks
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
- Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
- Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
- For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 34.4 g, Fat 13.8 g, Fiber 2.2 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 1278.7 mg, Sugar 13 g
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TURKEY FINGERS WITH MAPLE-MUSTARD SAUCE RECIPE
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5/5 (1)Total Time 40 minsCategory Healthy Turkey RecipesCalories 340 per serving
- Set oven rack at lowest position and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
- Whisk together buttermilk and 2 teaspoons mustard in a large bowl. Add turkey and toss to coat. Combine cornmeal, flour, cumin, thyme and salt in another large bowl. Roll the turkey strips in the cornmeal mixture.
- Place the prepared baking sheet in the oven for 5 minutes. Transfer the turkey strips using tongs onto the hot baking sheet and return it to the oven. Bake until the undersides of the fingers are golden brown, about 10 minutes. Turn the fingers over and bake until golden brown on the outside and no longer pink in the center, 8 to 10 minutes more.
- Combine maple syrup and the remaining 1/2 cup mustard in a small bowl. Serve the sauce alongside the hot turkey fingers.
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