TURKEY PESTO PANINI
Provided by Joanna Cismaru
Time 15m
Number Of Ingredients 6
Steps:
- Heat panini maker.
- Spread pesto on each slice of bread. Top two of the slices of bread with turkey, roasted red pepper, tomato slices, and cheddar cheese. Top with other slice of bread.
- Grill on a Panini maker for about 3 minutes or until grill marks form and the cheese has melted.
SMOKED TURKEY, PINE NUT PESTO AND SHARP PROVOLONE PANINI
Celebrate National Panini Month this August and help bring the love of the panino home for your friends and family. Chef Jason Denton, author of Simple Italian Sandwiches, has partnered with Sargento to create a Page-a-Day Recipe Calendar that highlights natural sliced cheeses, which are essential to bringing a superior taste to panini. Within this calendar, you can find some of Jason's recipes, along with a number of recipes developed by Sargento. Join in the trend of hot gourmet panini by replicating restaurant quality grilled sandwiches from a Smoked Turkey, Pine Nut Pesto and Provolone Panino to Pepper Jack, Tuna and Capers Panini. These recipes can be located at http://www.sargento.com/promotions/2009/06/26/Sargento_Panini_Calendar.pdf
Provided by Cheese Adventurer
Categories Lunch/Snacks
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Pulse pine nuts in blender to chop. Add oil, 3 slices cheese torn in small pieces and salt and pepper. Blend to form pesto.
- Place turkey on bread.
- Add 7-8 pieces arugula and another slice of cheese.
- Spread 3 tablespoons pesto on top.
- Close sandwiches and grill for 3-5 minutes or until golden brown.
- For more recipes, please go to Sargento.com.
Nutrition Facts : Calories 628.9, Fat 55.8, SaturatedFat 22.3, Cholesterol 77.3, Sodium 981.7, Carbohydrate 3.5, Fiber 0.3, Sugar 0.9, Protein 29.8
SMOKED TURKEY
Provided by Chef Tim Love : Shows : Food Network
Time 7h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged. Cover and refrigerate 12 hours. Drain the turkey, rinse and pat dry.
- Soak 2 large bags each mesquite and applewood chips in water, 1 hour. Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl. Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin. Rub the spice blend all over the outside of the bird. Place the turkey, breast-side up, in a large disposable roasting pan. Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks. Wrap the legs with the remaining bacon, securing it with toothpicks.
- Drain the wood chips. Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.) Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke. If the bacon is browning too quickly, loosely cover the turkey with foil.
- Transfer the turkey to a cutting board and let rest 30 minutes. Remove the bacon and carve the turkey. Chop the bacon and sprinkle on top, if desired.
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
Steps:
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
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