SOUTHWEST TURKEY BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Chop your garlic and veggies.
- Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
- While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
- Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.
SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY
Provided by Food Network Kitchen
Time 12h10m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
- The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
- Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
- After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
SOUTHWEST TURKEY PATTIES WITH BEANS
These turkey patties are delicious and low in calories. Skip the rice if you're looking to cut carbs. -Dot Carpenter, Washington, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine first 5 ingredients. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., In a small saucepan, heat beans and tomatoes over medium heat, 8-10 minutes, stirring occasionally. Remove from heat; stir in cilantro. Keep warm., Grill patties, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 4-5 minutes per side. Serve with rice and bean mixture. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a large resealable plastic bag; return to freezer. To use, grill or broil frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
Nutrition Facts : Calories 356 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 693mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
SOUTHWEST TURKEY GRILL
Put a southwest-style spin on your next turkey and cheese sandwich. Add some salsa and grill until golden.
Provided by My Food and Family
Categories Recipes
Time 11m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Spread 1 bread slice with salsa; cover with turkey, Singles and remaining bread slice.
- Spread outside of sandwich with butter.
- Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
SOUTHWEST MARINATED GRILLED TURKEY BREAST WITH CHIMICHURRI SAUCE
Steps:
- Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
- Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.
- The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.
- Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.
SOUTHWESTERN TURKEY BURGERS
These turkey burgers get their kick and flavor from incorporating jalapeño peppers, Monterey Jack, breadcrumbs, and mayonnaise right into the patty. And the best part is they come together in just 25 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high. In a medium bowl, place turkey, jalapeno, cheese, breadcrumbs, mayonnaise, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
- Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep (this helps keep burgers flat during grilling).
- Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns (toasted on grill, if you like), with desired toppings.
SOUTHWEST TURKEY BURGER
This recipe puts a spin on the regular turkey burger. Trying to eat healthy can get pretty bland, but this turkey burger surprised me! It was very easy to make and I had all the ingredients on hand. It's perfect for the cook who doesn't want to put in much effort, but wants to please the crowd that's eating! You can also kick up the spice to whatever level you can handle.
Provided by Boomer8
Categories Poultry
Time 17m
Yield 4 hamburgers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Start by crumbling the raw turkey meat in a large bowl. Pour in the salsa and the rest of the spices. Mix all ingredients in well with the meat. (You may add extra or less of a particular seasoning if you'd like)
- Form 4 patties with the meat mixture. Try not to make them too tightly packed, because when they cook they puff up a little and get pretty thick.
- Spray a large skillet with olive oil cooking spray and put it on medium heat. Cook the four burgers for about 6 minutes on each side, until browned and cooked all the way through. (you may also grill the burgers).
- Put the burger on a bun, add cheese and whatever other toppings you would like.
- I mixed light mayo and salsa together to make a creamy sauce to spread on top of my burger. You could also sub the light mayo for light sour cream.
- ENjOY!
Nutrition Facts : Calories 180.6, Fat 8.8, SaturatedFat 2.3, Cholesterol 78.2, Sodium 260.6, Carbohydrate 2.9, Fiber 0.7, Sugar 1.1, Protein 23
SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY
Categories Food Processor Garlic turkey Roast Thanksgiving Hot Pepper Bon Appétit
Yield Serves 14
Number Of Ingredients 19
Steps:
- For paste:
- Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
- Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.)
- For turkey:
- Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
- Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
- For gravy:
- Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
- Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper.
- Serve turkey with gravy.
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- Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey body cavity; pat dry with paper towels.
- In a small bowl combine butter, sage, pasilla pepper, cumin, garlic powder, cinnamon, and cayenne pepper; set aside. Starting at the neck on one side of the breast, slip your fingers between skin and meat, loosening skin as you work toward the tail end. Once your entire hand is under the skin, free the skin around the thigh and leg area up to, but not around, the tip of the drumstick. Repeat on the other side of the breast. Rub butter mixture under the skin directly on the meat. Skewer neck skin to the back. Twist wing tips behind back. Sprinkle surface and cavity of turkey with salt and black pepper. Tuck drumsticks under band of skin or tie to tail. Insert a meat thermometer into center of an inside thigh muscle.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place turkey in a foil pan on grill rack over drip pan. Cover; grill for 2-1/2 to 3 hours or until thermometer registers 180°F and turkey is no longer pink, adding fresh coals every 45 to 60 minutes and cutting band of skin or string the last hour of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place turkey in a foil pan; place pan on grill rack over burner that is turned off. Grill as directed.)
- Remove turkey from grill. Cover with foil; let stand for 15 minutes before carving. If desired, serve with Grilled Butternut Squash.
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