Spicy Turkey Paella Food

SWEET-AND-SPICY TURKEY PITAS

Steps:

• Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.

SPICY TURKEY BREAST

Steps:

• Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
• Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
• Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
• Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

SPICY TURKEY STIR FRY WITH NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey, onion, cabbage and kale over medium-high heat until turkey is no longer pink and vegetables are tender 8-10 minutes, breaking up turkey into crumbles., Drain noodles; add to skillet. Stir in parsley, coconut oil, pepper and salt. Serve with green onions, jalapeno, chili sauce and if desired, peanut sauce.

SPICY TURKEY PAELLA

Steps:

• Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
• Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.

EASY TURKEY PAELLA

Steps:

• Heat 1 tbsp olive oil in a large sauté pan. Fry the paella paste for 1-2 mins, then tip in the rice and cook for 2 mins more. Add 800ml boiling water, simmer for 12-15 mins or until the liquid has been absorbed, then season to taste.
• In another pan, fry the veg in 1 tbsp olive oil on a high heat for 1-2 mins. Add 50ml water, cover and steam for 2-3 mins. Tear the turkey into bite-sized pieces and stir through the rice with the veg.

SPICY TURKEY TENDERLOIN

Steps:

• In a small bowl, combine the chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. In a skillet, brown turkey in 2 teaspoons oil for 3-4 minutes on each side. Add broth and lime juice to skillet. Reduce heat; cover and simmer until turkey juices run clear and thermometer reads 170°, turning once, 15-18 minutes., In a small skillet, saute the onion and jalapeno in remaining oil until crisp-tender. Transfer to a bowl. Add the beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges.

SPICY TURKEY EMPANADA FILLING

Steps:

• In a large skillet heat the oil and saute the onions with the rosemary & thyme.
• Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
• Set aside the onion mixture.
• In the same skillet, brown the ground turkey.
• add about half of the chile relish, the potatoe and carrot.
• Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
• Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
• Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
• Remove from heat.
• In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
• Mix in mustard, cheese, milk or cream, and bread crumbs.
• Stir mustard mix in to the meat.
• Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
• Fold the dough over to make a 1/2 circle and crimp shut.
• Put the empanadas on a cookie sheet, about 6 to a sheet.
• Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
• Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
• OR Freeze in individual bags, or with waxed paper separating individual empanadas in a bag. To cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.

SPICY ROAST TURKEY

Steps:

• Mix the spices into the mayonnaise until thoroughly blended.
• Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
• (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
• Roast on lowest rack of the oven at 500°F for 30 minutes.
• Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
• Reduce the oven temperature to 350°F.
• Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
• Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

SPICY TURKEY TACOS

Steps:

• Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
• Cook on Low for at least 3 hours.
• Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

SPICY BRINED TURKEY

Steps:

• Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
• Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
• Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
• Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
• Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
• Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.