Grilled Turkey And Provolone On Garlic Herb Bread Food

A GRILLED ROASTED TURKEY & PROVOLONE SANDWICH

Steps:

• Spread the mayonnaise on the two slices of bread.
• Add the tomato slices and sprinkle with salt and ground pepper.
• Next add the sliced basil over the tomato.
• Now add the turkey slices.
• Add the mango chutney to one of the slices of cheese, then top with the other slice.
• Lastly you will add the cheese slices over top of the turkey meat.
• Top with your remaining slice of bread and lightly butter, both sides.
• Place in a medium low pan and fry until golden brown.

PROVOLONE GARLIC BREAD

Steps:

• Preheat oven to 350°F.
• Mix butter with garlic and Worcestershire sauce, set aside.
• Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
• Place each half piece of bread on a baking sheet, crust side down.
• Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
• Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
• Bake until cheese melts and lightly browns, about 20 minutes.

GARLIC AND HERB ROASTED TURKEY

Steps:

• Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

GRILLED HERB GARLIC BREAD

Steps:

• Prepare grill for cooking.
• Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.
• Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more.

ROASTED TURKEY WITH GARLIC-HERB BUTTER

Steps:

• Preheat oven to 350 degrees, with rack in center. Place the garlic head on a square of aluminum foil, and drizzle with oil. Loosely wrap garlic, and roast until fragrant and very soft, about 1 hour. Remove from oven; let cool.
• In a small bowl, combine herbs and butter. Slice off tip of roasted garlic head with a serrated knife; discard. Squeeze garlic head firmly over bowl to release softened cloves. Season with salt and pepper, and mix until smooth.
• Raise oven temperature to 400 degrees. Rinse turkey with cool water; pat dry. Tuck wing tips under body. Place turkey on a roasting rack in a heavy roasting pan; add 1/2 cup water to pan.
• Using your hands, gently separate skin from turkey breast at both ends; smear one-fourth to one-third of herb butter between skin and meat. Smear exterior and cavity with remaining herb butter.
• Roast until skin begins to brown, 50 to 55 minutes (tent with foil if herbs begin to burn). Reduce oven temperature to 350 degrees; continue to roast turkey, basting with additional butter, until a leg rotates easily in the joint, 70 to 90 minutes more (depending on size of turkey). Insert an instant-read thermometer into thickest part of thigh (avoid the bone) to see if temperature has reached 180 degrees; if not, baste turkey, return to oven, and roast until temperature is 180 degrees. Let turkey rest, loosely covered with foil, at least 30 minutes before carving. Arrange turkey on a platter with onions, and serve.

PROVOLONE 'N' TURKEY SANDWICHES

Steps:

• Spread two bread slices with mustard. Layer with cheese, spinach, turkey and red pepper. Top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet over medium heat, toast sandwiches for 3 minutes on each side or until cheese is melted.

GRILLED GARLIC BREAD WITH HERB BUTTER

Steps:

• Finely mince garlic; season with salt. Place the flat side of a knife blade on top of garlic and press down firmly to mash into a paste. In a small bowl, combine garlic paste, butter, and parsley. Season with salt and pepper.
• Preheat grill to medium-high. Grill cut sides of bread, rotating once to make hatch marks, until lightly charred and toasted, 1 to 2 minutes. Brush grilled sides with herb butter; serve immediately.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.