GARDEN TURKEY SANDWICH
This is your garden-variety turkey sandwich-and that's meant in the nicest possible way! Its veggie factor comes from cucumber and tomato slices.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 7
Steps:
- Spread bread with dressing; sprinkle with dill weed.
- Fill bread slices with remaining ingredients.
Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
GARDEN TURKEY SANDWICH WITH LEMON MAYO
This is from the June '07 GoodHousekeeping magazine. Simple, healthy, and delicious. I added some alfalfa sprouts to mine and only used half the amount of spinach leaves.
Provided by ElaineAnn
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Stir lemon peel into mayonaisse. Spread on both slices of bread.
- Layer half of spinach leaves, turkey, tomato slices, and remaining spinach leaves on one slice of bread.
- Top with second slice of bread.
Nutrition Facts : Calories 238.5, Fat 3.1, SaturatedFat 0.7, Cholesterol 47.1, Sodium 353, Carbohydrate 30.8, Fiber 5.8, Sugar 5.7, Protein 24.2
GARDEN-LOVER'S TURKEY SANDWICH
Eat without sacrificing big and bold flavors. Try our Garden-Lover's Turkey Sandwich for the perfect blend of veggies, cheese and meat. Have this sandwich with your favorite side of fruit or any of your favorites.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread cut sides of bun with mayo.
- Fill with remaining ingredients.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
ROAST TURKEY WITH ROSEMARY AND LEMON
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
- Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
- Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
- Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g
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