THANKSGIVING TURKEY FOR TWO
One of the hardest meals to plan is a holiday meal for two. You want all the smells and feelings of the season, but you don't want leftovers until June! This recipe is the tasty answer. -Joyce Kramer, Donalsonville, Georgia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place turkey in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the wine, butter, salt, tarragon and paprika. Spoon over turkey. Arrange mushrooms around tenderloins., Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°, basting occasionally with pan drippings. Let stand 5 minutes before slicing. Serve with remaining pan drippings.
Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
ROASTED TURKEY TWO WAYS
This recipe comes in two parts: the Slow-Braised Stuffed Leg and the Whole Roasted Breast. Note: Start your breast preparation once you have placed the legs in the oven.
Provided by Food Network
Categories main-dish
Time 4h20m
Yield 6 servings
Number Of Ingredients 31
Steps:
- With a sharp knife, separate legs from the rest of turkey and cut off backbone. Reserve breast for roasting.
- Preheat oven to 350 degrees F.
- Debone turkey legs. Remove silver skin and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
- Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string and close ends with skewers. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown.
- Remove legs from roasting pan. Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey legs. Slowly braise the legs in the oven for about 2 hours until internal temperature is 130 degrees F.
- Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees F.
- Remove legs and set aside on a platter. Cover with foil until ready to slice.
- Add 2 cups of pomegranate juice to the braising liquid. Simmer for 10 minutes then puree the sauce through a food mill. Carrots, onions and celery will thicken the sauce. Season with salt and pepper, to taste. Let sit for about 30 minutes and with a small ladle, remove excess fat. Remove string and skewers. Slice into half-inch portions and serve with sauce.
- Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
- Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
- Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
- Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
- Fill legs of turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).
- Mix butter, rosemary, salt and pepper, to taste until nice and smooth. With your hands, carefully separate turkey skin from the breast meat. Spread rosemary butter evenly between skin and meat. Season turkey breast with salt and pepper and rub with olive oil.
- Place in roasting pan with a rack. If your oven is large enough, you can roast the turkey breast in the same oven while you braise the stuffed legs, which I prefer, because the steam from the braising liquid keeps the stuffing moist.
- Roast until internal temperature is 165 degrees F. Baste every 15 minutes with the pan drippings.
- When breast is done, cover with foil and let rest in a warm place until you are ready to carve.
- Yield: 12 servings
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