THANKSGIVING TURKEYS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 turkeys
Number Of Ingredients 12
Steps:
- Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
- For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
- Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
- Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
- Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
- Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
- Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
- In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.
JUICY THANKSGIVING TURKEY
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
Provided by Kirsten
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
- Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
- Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g
THANKSGIVING TURKEY COOKIES
Provided by Food Network
Time 1h20m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Bake cookies as directed on roll or package. Cool completely, about 10 minutes.
- Spoon chocolate frosting into 1-quart Ziploc(R) Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
- Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
THANKSGIVING TURKEY COOKIES
Make and share this Thanksgiving Turkey Cookies recipe from Food.com.
Provided by Danielle-Mommy of 3
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Bake cookies as directed on roll.
- Cool completely, about 20 minutes.
- Spoon chocolate frosting into resealable food-storage plastic bag; seal bag.
- Cut small hole in bottom corner of bag.
- On each cookie, pipe frosting on outer edge of half of cookie.
- Arrange candy corn over frosting for feathers.
- Pipe orange icing onto each cookie to resemble turkey face and feet.
- Use orange icing to attach baking bits to turkey face for eyes.
- Pipe black gel on baking bits for centers of eyes.
Nutrition Facts : Calories 240, Fat 11, SaturatedFat 3.1, Cholesterol 8.5, Sodium 175.3, Carbohydrate 35.2, Fiber 0.5, Sugar 22.7, Protein 1.5
EASY THANKSGIVING TURKEY COOKIES
These cookies are cute and easy! Kids love them! Fun to make! I used the refrigerated cookie dough - but you could even buy pre-made sugar cookies and decorate them... We took these to my kids classes for their pre-Thanksgiving party and they were a huge hit! It's probably easiest to just look at the picture to make these rather than follow my directions - but good luck! Enjoy!
Provided by Jennibear
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Cut and bake the sugar cookies as directed on the package.
- Cool.
- With the can of spray frosting, squirt a line on the top of the cookie that covers about 1/4 of the cookie arc. Place 5-6 candy corn along the frosting row to make the turkey feathers.
- Next squirt two dots in the middle for the eyes. Top with 2 mini M&Ms of the same color.
- With the gel frosting, make a "V" for the beak - and then an upside-down "Y" for the feet.
- Cute!
Nutrition Facts : Calories 139.8, Fat 6.6, SaturatedFat 2.5, Cholesterol 7.6, Sodium 96.2, Carbohydrate 18.9, Fiber 0.4, Sugar 4.6, Protein 1.3
THANKSGIVING TURKEYS (COOKIES)
These are not made with real turkey, LOL! My mom made these for me when I was a kid and now I am able to make these with my daughter. Gotta love those family recipes! This is a fun recipe too to have your kids help you with! If you don't want to use peanut butter cups, my mom used to use the Brach's chocolate covered mints (not flat ones) but the ones that were shaped like pb cups.
Provided by Mom2Rose
Categories Dessert
Time 8m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Spread chocolate icing on sugar cookies.
- Unwrap peanut butter cups.
- Place pb cup on lower half of frosted cookie.
- Fan 5-6 candy corns (tip down) around top of pb cup to make the "feathers.".
- Make the eyes and gobbler on the neck with the red gel icing.
- Enjoy!
- NOTE: This recipe can be adjusted to make any quantity you need.
Nutrition Facts : Calories 440.1, Fat 22.3, SaturatedFat 7.2, Cholesterol 9.8, Sodium 251.4, Carbohydrate 59.1, Fiber 1.8, Sugar 49.1, Protein 5
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