SPICY TURKEY BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.
- In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.
ZESTY TURKEY BURGERS
Make and share this Zesty Turkey Burgers recipe from Food.com.
Provided by mommyoffour
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground turkey and salad dressing mix.
- Shape into 4 patties.
- Place patties on grill and cook for 7-9 minutes on each side.
- Fill rolls with patties and pickle slices.
Nutrition Facts : Calories 336.7, Fat 11.2, SaturatedFat 2.6, Cholesterol 78.3, Sodium 498.4, Carbohydrate 30.4, Fiber 1.5, Sugar 1.2, Protein 28
SPICED TURKEY BURGERS
Turkey isn't just for Christmas you know! The kids will love these, and for the grown ups, they're low fat, too
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties.
- Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle.
Nutrition Facts : Calories 318 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.95 milligram of sodium
TANDOORI TURKEY RECIPE BY TASTY
A toasted blend of more than a dozen spices are ground into a fresh tandoori blend, then mixed with yogurt, ginger, and garlic to create a marinade for our Indian-inspired Thanksgiving turkey. The turkey is stuffed with lemon, garlic, cilantro, and bay leaves for even more flavor, basted with tandoori ghee for a gorgeous exterior, and served with tandoori-spiced gravy and all of your favorite traditional tandoori side dishes!
Provided by Tikeyah Whittle
Categories Dinner
Time 18h
Yield 12 servings
Number Of Ingredients 32
Steps:
- Make the tandoori spice blend: Set a medium skillet over medium-low heat and let the pan warm for a few minutes. Working one spice group at a time, toast the cinnamon sticks, coriander seeds, cumin seeds, mace blades (if using), fenugreek seeds, black and green cardamom pods, black peppercorns, and cloves in the warm skillet until each spice is fragrant and lightly browned, a few minutes per spice. Transfer the toasted spices to a plate or small tray while you toast the remaining spices. Let cool to room temperature.
- Set a mesh strainer over a medium bowl. Once all of the whole spices have cooled, transfer to a high-powered blender or spice grinder (working in batches, if needed) and grind the spices into a fine powder. Pour the ground spices into the strainer and sift into the bowl below. Return any larger pieces to the blender and re-grind and sift into the bowl.
- Add the Kashmiri chile powder, ground ginger, garlic powder, and nutmeg to the bowl with the ground spices and mix well to combine (if using ground mace, add here). Transfer the mixture to an airtight container and store in a cool, dry place until ready to use. The spice mixture will keep for up to 2 weeks.
- Make the yogurt marinade: In a medium bowl, whisk together the yogurt, ¾ cup of the tandoori spice blend, the lemon juice, salt, ginger, and garlic until smooth.
- Remove the innards from the turkey and discard (or save for another use). Pat the turkey dry all over with paper towels. Place the turkey in a bowl large enough to fit the bird, then pour the yogurt marinade all over the turkey. Use your fingers to gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs, being careful not to tear the skin. Use your hands to work the marinade underneath the skin and all over the entire bird. Once well-coated, cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- While the turkey is marinating, make the tandoori ghee: Add the ghee to a small saucepan and cook over medium heat for 2-3 minutes, until hot. Add 2 tablespoons of the tandoori spice blend (it should sizzle lightly once it touches the ghee), then stir to incorporate and remove the pot from the heat. Stir in the salt. Transfer ¼ cup of the ghee to a small bowl and set aside to use for the gravy. Carefully pour the remaining 1¼ cups of ghee into a heat-proof container.
- After marinating, remove the turkey from the refrigerator and let sit at room temperature for 2-3 hours before cooking.
- Arrange a rack in the lower-middle section of the oven. Preheat the oven to 450°F (230°C). Set a V-shaped rack inside a roasting pan.
- Once ready to cook, remove the turkey from the yogurt marinade and wipe off as much as possible. Squeeze out as much marinade as possible from underneath the turkey skin as well.
- Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. With your hands, rub about a third of the tandoori ghee over the bird, then rub another third underneath the skin. Reserve the remaining ghee for basting the turkey.
- Stuff the cavity with the lemons, garlic, ginger, and cilantro. Tuck the wings underneath the turkey, then tie the legs together with kitchen twine, wrapping around the bird to secure. Pour 3 cups of chicken stock into the bottom of the roasting pan.
- Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown. While the turkey roasts, melt the remaining third of tandoori ghee in a small saucepan over low heat, or in a small bowl in the microwave.
- After roasting for 30 minutes, baste the turkey with the melted ghee. Reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1-2 more cups of stock. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 120-150 minutes more. The skin should be shiny, crisp, and golden brown-if the skin begins to get too dark, lightly tend the bird with aluminum foil. Remove the turkey from the oven and baste once more. Let rest for 30-60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
- Make the tandoori gravy: Add the reserved ¼ cup tandoori ghee to a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 3-5 minutes, until the roux is darker in color and smells fragrant and toasted. Add 1 tablespoon of the tandoori spice blend and whisk to combine, letting toast for another minute, until fragrant. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups). Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, until thickened slightly. Remove the gravy from heat.
- To serve, set the whole turkey in the center of a large platter for a classic presentation, or carve the bird and arrange the cut pieces on the platter and garnish with cilantro and quartered limes. Serve immediately with the hot gravy alongside, as well as any traditional tandoori sides of choice.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 34 grams, Fat 38 grams, Fiber 3 grams, Protein 7 grams, Sugar 11 grams
TANDOORI TURKEY
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.
Provided by Heather Carlucci-Rodriguez
Categories Ginger turkey Thanksgiving Yogurt Dinner Spice Clove Coriander Cardamom Cumin Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 42
Steps:
- For tandoori masala:
- Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
- For garam masala:
- Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
- For turkey:
- Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
- For marinade:
- Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
- Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
- Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
- Transfer to a platter. Let rest for at least 20 minutes before carving.
- Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
- Carve turkey. Serve with accompanying gravy.
TANDOORI SPICE TURKEY BURGERS
Probably the best turkey buger I have ever eaten, great flavor in every bit. Served on whitewheat hamburger rolls with lettuce and tomato. Prep time does not include grill warm-up time.
Provided by Mr. Ladypit
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry spices and set aside.
- Heat oil in small skillet over low heat. Add bell pepper, garlic, and 1 tsp of spice mix. Cook, stirring, until pepper is slightly soft (about 2 minutes). Let cool.
- Prepare grill or preheat broiler.
- Combine turkey, oats, bell pepper mixture, and remaining spice mix; mix thoroughly. Shape into 4 patties. Grill or broil until browned and no longer pink inside (about five minutes per side).
Nutrition Facts : Calories 235.3, Fat 11.7, SaturatedFat 2.8, Cholesterol 78.3, Sodium 358.4, Carbohydrate 8.9, Fiber 1.7, Sugar 0.6, Protein 24
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