TURKEY-TARRAGON NOODLE SOUP
I think tarragon and turkey are a flavor match made in heaven and this recipe proves it! - Carolyn Ketchum, Wakefield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. , Return to a boil; add noodles. Cook until noodles are tender, 5-6 minutes longer. Stir in turkey and tarragon; heat through. Discard bay leaf. If desired, top servings with additional tarragon.
Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 1250mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
TARRAGON-TURKEY SOUP
This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.
Provided by smarti
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
- Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.
Nutrition Facts : Calories 271 calories, Carbohydrate 36.4 g, Cholesterol 46.4 mg, Fat 6.9 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 911.9 mg, Sugar 3.7 g
TURKEY SOUP WITH TARRAGON
Make and share this Turkey Soup With Tarragon recipe from Food.com.
Provided by dicentra
Categories Turkey Breasts
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except salt and pepper in slow cooker.
- Cover and cook on high 4-6 hours.
- Season to taste with salt and pepper.
ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER
Rub a turkey all over with butter mixed with tarragon, lemon and shallot for a flavorful, golden bird.
Provided by Food Network Kitchen
Time 3h45m
Yield 8-10
Number Of Ingredients 8
Steps:
- Let the turkey sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
- Combine the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
- Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
- Discard the parsley and lemons from the cavity before carving.
LEEK, POTATO, AND TARRAGON SOUP
Categories Soup/Stew Milk/Cream Potato Appetizer Quick & Easy Yogurt Leek Winter Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.
TARRAGON TURKEY
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 2h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
- Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
- Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
- Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.
Nutrition Facts : @context http, Calories 876, UnsaturatedFat 40 grams, Carbohydrate 31 grams, Fat 67 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 20 grams, Sodium 1852 milligrams, Sugar 28 grams, TransFat 0 grams
TURKEY TARRAGON
Make and share this Turkey Tarragon recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season turkey with salt, pepper and 1 teaspoon tarragon. In a large skillet, melt butter over medium heat.
- Add turkey and cook, turning once, until golden, 4-5 minutes. Remove to plate, leaving drippings in the pan.
- Add shallots to pan drippings and cook, stirring, until softened, about 1 minute.
- Add wine, raise heat to high, and cook, stirring up browned bits from bottom of pan, until reduced by 1/3, about 2 minutes.
- Add cream and remaining tarragon and cook until sauce slightly thickens, about 2 minutes.
- Return turkey and juices to sauce and cook until meat is heated through, about 1 minute.
Nutrition Facts : Calories 399.9, Fat 21.9, SaturatedFat 13.1, Cholesterol 148.8, Sodium 472, Carbohydrate 4.5, Fiber 0.1, Sugar 0.6, Protein 34.6
TARRAGON-LEMON TURKEY BREAST
If you enjoy the flavors of tarragon and lemon pepper, consider this wet rub from our very own Test Kitchen professionals. It's perfect for turkey or even chicken.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Mix first 4 ingredients. With fingers, carefully loosen skin from turkey breast; rub half the herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining mixture., Place turkey on a rack in a roasting pan. Roast until a thermometer reads 170°, 1-3/4 to 2 hours. Remove from oven; tent with foil. Let stand 15 minutes. Remove and discard turkey skin and toothpicks before carving.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 139mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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TURKEY SOUP WITH TARRAGON DUMPLINGS RECIPE - MICHAEL …
From foodandwine.com
Servings 6Total Time 1 hr 45 mins
- Melt the butter in a large soup pot. Add the carrots, parsnips, onion, celery root, garlic and a good pinch of salt and cook over moderately high heat for 5 minutes, stirring occasionally. Add the stock and bring to a simmer. Add the turkey carcass and bones and the bay leaves and bring to a simmer, skimming as necessary. Reduce the heat to low, cover partially and simmer for 1 hour.
- Remove the turkey bones and carcass from the soup and let cool slightly; discard the bay leaves. Refrigerate the turkey and the soup separately overnight. Skim the fat off the surface of the soup and reserve for making the dumplings.
- Measure the reserved turkey fat and add enough butter to make 1/2 cup, then transfer to a medium saucepan. Add the milk and bring to a simmer over moderately high heat. Season with the salt, pepper and nutmeg. Remove from the heat and, using a sturdy wooden spoon, stir in the flour until the dough is smooth and pulls away from the side of the pan. Add the tarragon, then beat in the eggs 1 at a time and stirring until fully incorporated between additions.
- Bring the soup to a simmer. Drop tablespoons of the dumpling dough into the soup and simmer for 10 minutes, until firm. Add the diced turkey to the soup and cook for 1 minute. Ladle into shallow bowls and serve.
TURKEY AND TARRAGON SOUP RECIPE | SCHWARTZ
From schwartz.co.uk
Cuisine FrenchCategory Appetizers,Soup,SoupServings 4
- To make the stock, place the bones etc., water, Peppercorns, Bay Leaf, Coriander and sliced onion in a large saucepan. Bring to the boil, cover and simmer for 1 hour. Strain the stock through a fine sieve, discarding the carcass, bones, skin, spices, herbs and onion.
- Measure off 600ml (1 pint) of the stock and place it in a saucepan. Chop the turkey into small pieces and add it to the pan with the onion, Tarragon, Season-All Seasoning and Pepper. Bring the mixture to the boil, cover the pan and simmer for 20 minutes. Leave the soup to cool slightly. Blend the soup in a liquidiser or press it through a sieve until it is smooth. Return the soup to the pan.
- Mix the cornflour and cold water to a smooth paste and stir the mixture into the soup. Add the milk and bring to the boil, stirring constantly. Adjust the seasoning. Stir in the cream.
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