DILLY TURKEY MELT
This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. -Henry Mujica, North Riverside, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.
Nutrition Facts : Calories 628 calories, Fat 34g fat (19g saturated fat), Cholesterol 137mg cholesterol, Sodium 1359mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 2g fiber), Protein 39g protein.
DILLY BARBECUED TURKEY
This is one of my brother-in-law's special cookout recipes. The onions, garlic and herbs in the marinade make a tasty, tender turkey, and the tempting aroma prompts the family to gather around the grill. -Sue Walker, Greentown, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour half into a large resealable plastic bag; add turkey. Seal bag and turn to coat. Cover and refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining yogurt. , Drain and discard marinade from turkey. Grill turkey, covered, over medium-hot heat, basting often with reserved marinade, for 1 to 1-1/4 hours or until a thermometer reads 180°.
Nutrition Facts : Calories 245 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BARBECUED TURKEY LEGS
Wishing you were at the game? Raise a giant drumstick -- in spirit -- with all the other Hawkeye football fans at the University of Iowa. These massive barbecued bird legs are a tailgating tradition at the black-and-gold school. Now you can make them at home with an easy dry brine that eliminates the need for submerging them in a big pot of salted water.
Provided by Food Network Kitchen
Categories main-dish
Time 11h40m
Yield 8 turkey legs
Number Of Ingredients 9
Steps:
- The day before, make a dry brine: Put 2 wire racks on 2 rimmed baking sheets. Mix together the sugar, chili powder, mustard powder, garlic powder, cayenne and 1/2 cup salt. Pat the turkey drumsticks dry. Put 2 drumsticks in a large shallow bowl and sprinkle generously with the dry brine, rubbing it into every nook and cranny. Transfer to one of the wire racks. Working in batches, sprinkle and rub the remaining drumsticks with the dry brine and transfer to the wire racks. Sprinkle the drumsticks on the racks with any remaining dry brine. Refrigerate, uncovered, for at least 8 hours and preferably up to 24 hours.
- Preheat the oven to 350 degrees F. Bake the drumsticks, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and an instant-read thermometer measures at least 200 degrees F, about 2 hours. Let cool to room temperature. Transfer the drumsticks to large re-sealable plastic bags. (The turkey can be made ahead up to this point and refrigerated for up to 24 hours.)
- Preheat a gas grill to medium-low or prepare a charcoal for medium-low indirect heat: bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
- Brush the grill grates with oil. Put the drumsticks on the grill (or indirect side if using charcoal) and cook, turning and basting with the barbecue sauce every 5 minutes, until the drumsticks are deep amber on the outside and heated through, about 15 minutes.
- Let cool for 5 minutes, then wrap the exposed bone-end of each drumstick with foil and serve while warm.
HICKORY TURKEY
With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table-Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin., Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 607 calories, Fat 31g fat (8g saturated fat), Cholesterol 245mg cholesterol, Sodium 235mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 73g protein.
NORTH CAROLINA-STYLE BBQ TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 14h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- 1. For the brine: In a large stockpot, bring 6 quarts water, 1 1/2 cups salt, brown sugar, coriander, ginger, and bay leaves to a boil. Lower the heat and simmer 10 minutes, stirring occasionally to make sure the salt and sugar are dissolved. While the brine is simmering, fill a bucket (or pot) big enough to hold a turkey with the ice. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the liquid. Brine in the refrigerator for up to 8 hours.
- 2. For the sauce: Heat the vinegar and granulated sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, 1/4 cup salt, red pepper, and black pepper. Reserve 1 1/2 cups for passing at the table.
- 3. For the turkey: Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill. Sprinkle the cavity of the turkey with salt and stuff with the celery, lemons, onions, and parsley, then tie the legs. Place the turkey breast-side up over the drip pan. Toss 1 cup of the soaked wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate the turkey about every 45 minutes to prevent the side closest to the coals from overcooking.
- 4. After 1 hour, begin basting the turkey every 20 to 30 minutes with the remaining 2 1/2 cups of sauce. (Keep the grill covered between basting.) Cook until an instant-read thermometer inserted in the thigh, not touching the bone, registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes before carving.
- Serves: 8-10 (analysis done for 10)
- Nutrition Information (per serving):
- *Sauce for passing included
- Calories: 1109
- Total Fat: 50 grams
- Saturated Fat: 14 grams
- Total Carbohydrates: 23 grams
- Protein: 132 grams
- Sodium: 2009 milligrams
- Cholesterol: 503 milligrams
- Fiber: 0.5 grams
- Serves: 32
- Nutrition Information (per 2 tablespoons):
- Calories: 28
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Total Carbohydrates: 7 grams
- Protein: 0 grams
- Sodium: 56 milligrams
- Cholesterol: 0 milligrams
- Fiber: 0 grams
DILLY BARBECUED TURKEY
Make and share this Dilly Barbecued Turkey recipe from Food.com.
Provided by Ms. Poppy
Categories Turkey Breasts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place turkey in a shallow glass container. Combine all remaining ingredients; spread over turkey. Cover and regrigerate for 6-8 hours or overnight. Remove turkey and reserve marinade. Grill turkey, covered, over medium-hot heat, basting often with marinade, for 1 to 1 1/4 hours or until juices run clear and a meat thermometer reaches 170 degrees.
Nutrition Facts : Calories 388.3, Fat 21.5, SaturatedFat 5.4, Cholesterol 128.2, Sodium 132.8, Carbohydrate 3.5, Fiber 0.3, Sugar 2.3, Protein 43.1
TURKEY DUMPLING STEW
My mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. -Becky Mohr, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 teaspoons drippings., In drippings, saute turkey over medium-high heat until lightly browned. Add vegetables, herbs, 1-3/4 cups water and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 20-30 minutes., Mix flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf. Stir in salt, pepper and bacon., In a small bowl, mix biscuit mix and milk to form a soft dough; drop in 6 mounds on top of simmering stew. Cover; simmer 15 minutes or until a toothpick inserted in dumplings comes out clean. If desired, sprinkle with pepper and parsley before serving.
Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 822mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
BARBECUED TURKEY
Give your Thanksgiving main dish a smoky twist with this recipe. A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use a natural hardwood charcoal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 6
Steps:
- Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
- Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
- Brush the entire turkey with the marinade. Place turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 180 degrees, about 4 to 4 1/2 hours. Baste with the marinade every 30 to 45 minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
- When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy, if desired, or additional barbecue sauce.
TURKEY PEPPER KABOBS
This is a summertime favorite at our house. While the turkey is a nice change of pace and tastes great with the sweet basting sauce and pineapple, the recipe also works well with cubed chicken.-Traci Goodman, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice. , In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes.
Nutrition Facts : Calories 298 calories, Fat 6g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 146mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
DELICIOUS TURKEY MELT
Make and share this Delicious Turkey Melt recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
HONEY-BRINED TURKEY BREAST
Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.
Nutrition Facts : Calories 138 calories, Fat 2g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 88mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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