PERFECT ROAST TURKEY
Steps:
- Preheat the oven to 350 degrees F.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
- Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.
TURKEY POT PIE
Great for leftover turkey during the holidays.
Provided by Holly Nilsson
Categories Dinner
Time 1h18m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
- Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
- Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
- Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
- Bake 35-40 minutes or until lightly browned and filling is bubbly.
- Cool for 10-15 minutes before cutting.
Nutrition Facts : Calories 414.48 kcal, Carbohydrate 33.02 g, Protein 20.51 g, Fat 22.47 g, SaturatedFat 10.28 g, Cholesterol 106.57 mg, Sodium 445.15 mg, Fiber 3.92 g, Sugar 2.2 g, ServingSize 1 serving
TURKEY AND VEGGIE ALFREDO POT PIE
Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
- Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
- Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
- Bake 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 660, Carbohydrate 41 g, Cholesterol 145 mg, Fat 6 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 2 g, TransFat 3 1/2 g
TURKEY-AND-VEGETABLE PIE
Make and share this Turkey-and-Vegetable Pie recipe from Food.com.
Provided by RecipeNut
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter in large skillet or Dutch oven.
- Add onions and celery; cook, covered 10 minutes, remove from heat.
- Stir in flour, salt, pepper and thyme until well combined.
- Gradually add broth and milk.
- Add corn or peas, turkey and potato.
- Bring to boiling, stirring constantly.
- reduce heat, simmer, stirring occasionally, 10 minutes.
- Turn into a 2-quart shallow baking dish.
- Preheat oven to 400°F.
- Make pastry.
- Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
- Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
- Make several slits in top for steam vents.
- Beat egg yolk with water; brush over pastry.
- Bake 30 minutes or until crust is deep golden.
- NOTE: Use leftover turkey from roast turkey.
Nutrition Facts : Calories 160.2, Fat 5, SaturatedFat 2.8, Cholesterol 32.6, Sodium 473.3, Carbohydrate 23.6, Fiber 3.6, Sugar 3.6, Protein 5.9
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