PEANUT TURKEY SATAY
I found this recipe years ago and immediately served it for a company dinner. It's easy and fun and takes only minutes to cook, but it makes a fancy entree for special occasions. The peanut butter and soy sauce lend a nice Asian flavor. -Lisa Mahon Fluegeman, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the first 5 ingredients; set aside 1 tablespoon for basting. Cut turkey into long strips (about 1-1/2 in. wide by 1/4 in. thick). Add to soy sauce mixture in bowl; toss to coat., Weave turkey strips accordion-style onto 2 metal or soaked wooden skewers. Broil 3-4 in. from the heat until turkey is no longer pink, 2-3 minutes on each side, basting with reserved soy sauce mixture.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 552mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
PERFECT ROAST TURKEY
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.
SIMPLE ROAST TURKEY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F.
- Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
- Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
- After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
- Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.
BUTTER-BLANKETED TURKEY
This turkey is extra juicy and gorgeously browned, thanks to the blanket of butter.
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
- Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
- In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
- Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
- Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
- Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
- Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.
TURKEY WITH CURRIED PEANUT SAUCE
This is one of my favorite recipes from Better Homes and Garden's New Dieter's Cookbook. The best part of this dish is that it is only 184 delicious calories a serving. You can also pair the zesty peanut sauce with broiled or grilled pork chops. Top each serving with a few crushed roasted peanuts, if desired and serve on a bed of rice with some steamed broccoli spears.
Provided by NcMysteryShopper
Categories Turkey Breasts
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse turkey; pat dry with paper towels. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add turkey; cook for 6 to 8 minutes or until tender and no longer pink, turning once. Transfer turkey to a serving plate; cover and keep warm.
- In a small mixing bowl stir together the peanut butter, apricot spread, and curry powder. Stir in milk. Pour mixture into skillet; heat to boiling. Pour over turkey steaks. If desired, garnish with snipped chives.
Nutrition Facts : Calories 237.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 74.4, Sodium 132.6, Carbohydrate 5.1, Fiber 0.6, Sugar 0.7, Protein 28.4
TURKEY BREAST IN PEANUT MARINADE
A spicy marinade for turkey breast. Madras curry powder is a hot version. The turkey breast is NOT a formed roast, but a whole, boned breast with skin on. VARIATION: use marinade on whole chicken and grill chicken on spit. Cooking time includes 8 hours marinating time. Serve hot, or refrigerate and slice for sandwiches or salads.
Provided by Outta Here
Categories Turkey Breasts
Time 11h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper.
- Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours.
- Pre-heat oven to 325°F.
- Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade.
- Let the turkey rest 10 minutes before carving. Serve warm or cold.
Nutrition Facts : Calories 688, Fat 35, SaturatedFat 8.8, Cholesterol 221.3, Sodium 419.7, Carbohydrate 6.3, Fiber 1.7, Sugar 2.2, Protein 80.7
PERFECT ROAST TURKEY
Steps:
- Preheat the oven to 350 degrees F.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
ROAST TURKEY IN PEANUT BUTTER
Check for allergies if making this for company! It sounded so unusual that I had to copy it! It could be something different for Thanksgiving!
Provided by Oolala
Categories Whole Turkey
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees.
- Combine peanut butter, flour, paprika, salt, celery salt and pepper. Stir until blended, adding enough milk or cream to make a medium bodied paste.
- Spread paste over entire turkey, even inside the cavity, covering well.
- Place on rack in a roasting pan.
- Add 1 cup of water under the rack in the pan.
- Bake for 3-4 hours until a meat thermometer reaches 180-185 degrees.
- Baste every 30 minutes with pan juices.
Nutrition Facts : Calories 1015.9, Fat 54.1, SaturatedFat 14.7, Cholesterol 387.3, Sodium 1320.9, Carbohydrate 5, Fiber 1.4, Sugar 1.6, Protein 120.5
NEXT LEVEL ROAST TURKEY
Take your Christmas turkey to the next level with our ultimate roast turkey and gravy. It doesn't involve much extra work, yet tastes sensational
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- Up to 48 hrs and at least 12 hrs before cooking, loosen the skin over the turkey breast so you can get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp sea salt. Put the turkey in a large roasting tin, breast-side up. Leave uncovered in the fridge until ready to cook.
- Remove the turkey from the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/gas 9. Melt the butter in a pan set over a low heat, then add the garlic, chopped herbs and lemon juice. Sizzle for 1 min, remove from the heat and leave to cool a little. Remove the turkey from the tin and scatter in the onions, carrots, turkey neck and giblets. Put a roasting rack, trivet or ovenproof cooling rack in or over the tray and sit the turkey on top. Stuff the squeezed and whole lemons in the turkey cavity with the herb stalks and extra thyme. Lift the skin and spoon about 4 tbsp of the garlicky herb butter over the meat underneath, then massage the skin to spread it out. Brush most of the remaining butter all over the bird, reserving about 2 tbsp. For a neat finish, tie the wings and legs together.
- Put the turkey in the oven and reduce the heat to 180C/160C fan/gas 4. Roast for 1 hr, then remove from the oven and brush with more of the butter. Turn the tin around and return to the oven for another 30 mins. Brush again with the butter and roast for another 30 mins. After the turkey has had 2 hrs in total, check its temperature with a probe thermometer. It's cooked perfectly when the thickest part of the breast reads about 65C and the thickest part of the thigh reads 75C. If the temperature is lower, return the turkey to the oven for periods of 15 mins until the temperature is reached. Cool for 10 mins on the rack, then transfer to a board and leave upside down - the turkey should rest for at least another 20 mins and will stay hot for at least 40 mins more.
- Meanwhile, make the gravy. If the roasting tin is flameproof, put it directly over a medium heat. If not, scrape the contents into a large, shallow pan. Scatter over the flour and stir to make a paste. Add the soy sauce and yeast extract, stir, then pour in the wine and combine to form a thick paste. Pour in the stock and turkey juices (if you aren't already cooking them in the roasting tin). Simmer for about 5 mins, stirring to make a rich gravy. Strain into a jug or pan to reheat when needed.
- Put the turkey on a platter, then serve with the gravy and other trimmings of your choice.
Nutrition Facts : Calories 623 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 78 grams protein, Sodium 1.4 milligram of sodium
ROASTED TURKEY
Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking allows the skin to crisp. Baste frequently to give the bird an even color while helping to seal in juices. Serve with our Perfect Gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
- Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
- Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.
Nutrition Facts : Calories 270 g, Fat 6 g, Protein 50 g
TENDER TURKEY AND PEANUT BUTTER CURRY
Normally seen at christmas or thanksgiving, turkey is an amazingly versatile, healthy food and deserves to be eatenall year round. Here's a quick, one pot recipe to whet tour appetite. Serve with my easy pilau rice.
Provided by Lene8655
Categories Turkey Breasts
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prehea the oven to 190 degrees centigrade. Heat the oil in a casserole dish and stir fry the turkey, onion, garlic, chillies, ginger and curry powder for 5 minutes until beginning to brown.
- Add some salt and pepper then stir in the tomatoes, coconut cream and peanut butter. Cover with a tight fitting lid and bake for 45 minutes. Check the seasoning, stir in the corriander and serve with pilau rice.
Nutrition Facts : Calories 522, Fat 23.5, SaturatedFat 11.8, Cholesterol 75, Sodium 149.3, Carbohydrate 45.6, Fiber 3.9, Sugar 37.5, Protein 34.2
ROAST TURKEY
NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Whole Turkey
Time 3h50m
Yield 1 Turkey, 10 serving(s)
Number Of Ingredients 13
Steps:
- Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
- Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
- Mix all of the seasonings, except the paprika, together with the butter.
- Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
- Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
- Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
- Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
- Cooking time will vary depending on the size of the turkey.
- NOTE: I always cook my turkey unstuffed.
- I place my stuffing into baking dishes to bake.
- Also, see my recipe #105192 for the best giblet gravy ever!
- During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.
Nutrition Facts : Calories 698.4, Fat 36.9, SaturatedFat 12, Cholesterol 283.1, Sodium 1699.1, Carbohydrate 4.4, Fiber 1.5, Sugar 0.3, Protein 82.4
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